We are pleased to offer a selection of videos from the 2024 Global Plant-Forward Culinary Summit, available with closed captions for the hearing impaired. These videos are available thanks to the generous support of our webcast sponsors, Unilever Food Solutions and the National Watermelon Promotion Board.

Watch 2023 webcast videos here!

 
 

Welcome and Overview

  • Tom Bensel ‘76 (Managing Director, CIA California Campus; Napa, CA)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

General Session I: State of the Plate: Plant-Based, Plant-Forward, and the Future

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

  • Phil Saneski (Executive Chef, Good Eating Company; Alameda, CA)

  • Cheryl Tiu (Lifestyle Journalist and Culinary Consultant; Miami, FL)

  • Larissa Zimberoff (Independent Journalist and Author; San Francisco, CA)

 
 

General Session II: Honoring Food Heritage and Creating Maximum Flavor on the Menu

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)

  • Steven Satterfield (Chef and Co-Owner, Miller Union; Atlanta, GA)

  • Andrew Mayne (Senior Associate Director of Culinary Event Strategy and Plant Forward Experiences, Stanford University; Stanford, CA)

 
 

General Session III: Vegan Cuisine: Delicious, Innovative, and an Unstoppable Force

  • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)

  • Priyanka Naik (Vegan Chef, Author, and Host; New York, NY)

  • Kate Lasky (Co-Owner and Co-Chef, Apteka; Pittsburgh, PA)

 
 

General Session IV: What Role Does Meat Play in a Plant-Forward Future?

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Michele Thorne (Executive Director, Good Meat Project; Portland, OR)

  • Rob Levitt ‘01 (Head Butcher and Chef de Cuisine, Publican Quality Meats; Chicago, IL)

 
 

General Session V: Creativity and Experimentation as Key to Successful Plant-Forward Menu Development 

  • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)

  • Phil Saneski (Executive Chef, Good Eating Company; Alameda, CA)

 
 

General Session VI: The Importance of Puerto Rican Cuisine Made from Puerto Rican Ingredients

  • Cheryl Tiu (Lifestyle Journalist and Culinary Consultant; Miami, FL)

  • Raúl Correa (Co-Owner and Co-Chef, BACOA Finca + Fogón; Juncos, Puerto Rico)

 
 

General Session VII: The Importance of Advocacy: How to Make the Case for Sustainability and Plant-Forward Inclusion on the Menu, While Changing the Industry for the Better

  • Pearson Croney-Clark (Public Affairs Manager, Oatly; Washington, D.C.)

  • Larissa Zimberoff (Independent Journalist and Author; San Francisco, CA)

  • Daniel Donguines (Executive Chef, Stanford Dining, Hospitality, and Auxiliaries; Stanford, CA)

  • Amanda Cohen (Chef-Owner, Dirt Candy; New York, NY)

  • Michael Panfil (Director of Culinary - Envision Group, Compass Group, USA; Crown Point, IN)  

  • Michele Thorne (Executive Director, Good Meat Project; Portland, OR)

 
 

Seminar A-1: Attracting the Next Generation to Your Menu: Dynamic Global Flavors and Dishes with Sustainability in Mind

  • Brandon Collins ‘01 (Corporate Executive Chef, Unilever Food Solutions North America; Englewood Cliffs, NJ)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

  • Paul Smith ’02 (Chef-Owner, 1010 Bridge; Charleston, WV)  

  • Andrea Nguyen (Author and Chef; Viet World Kitchen; Santa Cruz, CA) 

Sponsored by Unilever Food Solutions

 
 

Seminar B-1: Sustainable Opportunities in Baking: Better for the Planet and the Bottom Line

  • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)

  • Rachel Wyman ‘05 (Lecturing Instructor, School of Baking and Pastry Arts, CIA; Hyde Park, NY)

  • Genevieve Meli ‘05 (Associate Professor, School of Baking and Pastry Arts, CIA; Hyde Park, NY)

 
 

General Session VIII: Modern Mediterranean: A Mix of Culinary Influences

  • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)

  • Sayat Ozyilmaz ‘15 (Chef-Owner, Dalida SF; San Francisco, CA)

Global Plant-Forward: A Look Ahead

  • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York, NY)

 
 

Seminar C: From New York and Pittsburgh: Essential Flavor Insights into Meat-and-Dairy-Free Cooking 

  • Michael Orloski (Senior Director OOH – East, North America, Oatly; Philadelphia, PA) 

  • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)  

  • Amanda Cohen (Chef-Owner, Dirt Candy; New York, NY)  

  • Kate Lasky (Co-Owner and Co-Chef, Apteka; Pittsburgh, PA)

Sponsored by Oatly  

 
 

Seminar D: From Seeds to Nuts to Fruit: Elevating Everyday Meals

  • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)  

  • Abra Berens (Author and Chef, Granor Farm; Three Oaks, MI)  

  • Andrea Nguyen (Author and Chef; Viet World Kitchen; Santa Cruz, CA) 

This webcast is made freely available to our viewers thanks to the generous support of our sponsors:

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