Inside the Plant-Forward Kitchen: London
Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.
Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu. From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.
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.
CIA-BCH Leadership in Sustainable Gastronomy Initiatives
The Culinary Institute of America has developed a joint project with the Barcelona Culinary Hub focused on leadership in sustainable gastronomy. This pioneering program, Leadership in Sustainable Gastronomy Initiatives, aims to address some of the most pressing challenges in sustainable food practices and help to cultivate a new generation of leaders in this vital field.
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.
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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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