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Global Plant-Forward Culinary Summit: A Snapshot
The Global Plant-Forward Culinary Summit, presented by The Culinary Institute of America, is a deep dive into culinary and menu R&D strategy, building on the work of the CIA’s Menus of Change initiative and inspired by the global cultures focus of our long-running Worlds of Flavor International Conference & Festival series. This summit coincides with our Plant-Forward Kitchen education and digital media initiative which will continue to drive CIA content development in the months and years to come. Don’t miss this “think tank” gathering and flavor odyssey bringing together leading chefs, authors, business leaders, innovative suppliers, and trend spotters.
WHY PARTICIPATE:
Learn how to infuse your menu with on-trend, craveable plant-forward choices. 2025 summit topics include:
A global overview of the trends and innovation happening in the plant-based, plant-forward arena, looking at what technology, ingredients, techniques, and flavors are coming your way and what restaurants, companies, and culinary leaders are shaping the industry
Inventive flavor and ingredient combinations and bold, impactful recipes from some of the world’s most creative chefs
Tips for successfully advocating for sustainability and plant-forward inclusion on the menu from experts in business, higher education, producer relations, and culinary entrepreneurship
Tap into both tried-and-true and innovative techniques from global cuisines and cultures — Puerto Rican, Indigenous American, Indian, Nigerian, and more — that have been plant-forward for centuries
Thoughtful conversation on how meat fits into planet-friendly menus and culinary techniques for creating big flavor while using less of it in a recipe
A deep dive into sustainable options for baking and how small, strategic choices can make a big environmental impact while offering cost savings
An understanding of how botanical ingredients and a sustainable, holistic approach to a beverage program can be transformative and attract a broad range of consumers
Operationalizing plant-forward concepts within the non-commercial sector
Key techniques from a broad range of guest chefs to best optimize flavor, texture, and temperature in a diverse array of vegetable-forward dishes and how science can aid in this endeavor
Gain insights into winning menu strategies from more than twenty-five presenters and receive dozens of new globally inspired plant-forward recipes.
Leave with practical tools,strategies,and inspiration to help drive your bottom line.
Network with like-minded culinary innovators, leaders,and suppliers.