Watch the Live Webcast!
Watch the 2024 Global Plant-Forward Culinary Summit live webcast. All general sessions from the summit and select seminars will be available for on-demand viewing after the summit concludes.
2024 Presenters
The 2024 culinary summit promises to be educational, inspiring, and engaging. Presenters bring experience from the worlds of independent restaurants, foodservice in higher education and noncommercial companies, private cheffing, producer relations, food journalism, digital marketing, and more. They range from the chefs and partners of BACOA, Finca + Fogón, a farmstead restaurant in Juncos, Puerto Rico, that has been described as “possibly the best restaurant in America” by the BBC; to the James Beard Foundation Award-winning chef and co-owner of Atlanta’s Miller Union, Steven Satterfield, a farmstead-to-fork pioneer. Check out 2024’s exciting lineup!
Global Plant-Forward Culinary Summit | April 16-18, 2024
We hope to see you in Napa in April 2024! Check out what people are saying as you won’t want to miss this year’s summit:
“I am in such awe and so support the work that the CIA is doing to get chefs around the country--and the world--to embrace plant-forward cooking.” — Joe Yonan, Food & Dining Editor, The Washington Post
Inside the Plant-Forward Kitchen: New York and the Northeast
Inside the Plant-Forward Kitchen: New York is the second edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this volume, we visit the restaurants and kitchens of the northeast, including New York, Brooklyn, and Massachusetts.
The Asian Plant-Forward Kitchen: Korea
“The Asian Plant-Forward Kitchen: Korea” is the first edition of The Culinary Institute of America’s and Pulmuone’s Asian Plant-Forward Kitchen series: a first-of-its-kind curriculum initiative documenting the best of plant-forward culinary traditions in Asia.
In this chef’s tour of Korea, we’ll take a stroll through GwangJang market, we visit Michelin starred restaurants SOIGNE, Joo Ok, and Mingles in Seoul, and the venerable Jeong Kwan Seunim, a Buddhist nun, talks to us about the philosophy behind her world famous temple cuisine. Join us on this appetizing tour of South Korea, as we reveal innovative and inspiring plant-forward flavors of this beloved Asian region that is attracting diners from around the world.
The CIA-FoodService Director Plant-Forward Healthcare Operations to Watch
These hospitals and senior-living communities demonstrate a commitment to plant-forward cuisine, local sourcing, sustainability and more.
Read the article here> Connect to FSR>
The CIA-FSR Plant-Forward Full Service Watchlist
The plant-forward movement is showing up in kitchens across the country. Here are the concepts taking veggie-rich dining to the next level.
About Plant-Forward Kitchen
The Plant-Forward Kitchen, a new education and digital media initiative from The Culinary Institute of America, presents next-generation strategies to re-imagine menus and flavor development in the professional kitchen. It builds on the vision and evidence base of Menus of Change, a joint initiative of the CIA and the Harvard T.H. Chan School of Public Health—Department of Nutrition. We invite you to join us in this learning community.
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Olive Oil and the Plant-Forward Kitchen: Flavor Strategies
At the heart of Mediterranean food cultures is olive oil. In this white paper, “Olive Oil and the Plant-Forward Kitchen,” we explore what makes the plant parts of the plant-forward Mediterranean kitchen so delicious.
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What’s in a Name?
To our chefs and foodservice operators: To help communicate with your staff teams, industry colleagues, the media, and customers about distinctions between menu strategies that leverage vegetables and fruits, nuts and legumes, whole grains, and plant-based proteins in leading roles, we’re suggesting some naming protocols.
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Tomorrow Tastes Mediterranean Digital Magazine
The Tomorrow Tastes Mediterranean: Digital Magazine provides research as well as business and culinary strategies to create healthier, more sustainable, flavorful plant-forward menus, in more than 60 pages. Tomorrow Tastes Mediterranean: Digital Magazine is a publication of the Torribera Mediterranean Center, a joint project of The Culinary Institute of America and the University of Barcelona.
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