We are pleased to offer video sessions of the 2020 Global Plant-Forward Culinary Summit: Virtual Series! Find a schedule of our 5-week series here, and scroll down to find on-demand video sessions from each week.
"Rebuilding our Industry, Pivoting to the Future: Communities of Change"
Greg Drescher (VP of Strategic Initiatives, The Culinary Institute of America)
"Food, Climate, and Crisis: How Can Chefs Be Most Effective As Leaders for Near- and Long-Term Change?"
Dominique Crenn (Chef-Proprietor, Atelier Crenn, Petit Crenn, Bar Crenn, San Francisco, CA)
Kyle Connaughton (Chef-Owner, Single Thread Farm-Restaurant-Inn, Healdsburg, CA)
Bill Corbett (Executive Chef, Salesforce, San Francisco, CA)
"The Mediterranean Plant-Forward Kitchen: From Time-Tested Flavors to Innovative Menu Strategies"
Anne E. McBride, PhD (Deputy Director, Torribera Mediterranean Center)
Aglaia Kremezi (Author and Co-Founder, Kea Artisanal, Greece)
Michael Costa (Head Chef, Zaytinya, Washington, DC)
Paul Bartolotta (Chef, Owner, and Co-Founder, Bartolotta Restaurants, Milwaukee, WI)
Daniel Olivella (Chef-Owner, Barlata Tapas and Bar, Austin, TX)
“Plant-Forward in Practice: Why It Works When It’s Successful”
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
"Plant-Forward Umami"
Ali Bouzari, PhD (Co-Founder, Pilot R&D, Healdsburg, CA)
“Of Ingredients, Story Telling, and Menu Crafting: How to Showcase Value Around Plants”
Anne E. McBride, PhD (Deputy Director, Torribera Mediterranean Center)
Stéphanie Audet (Owner, Senhor Uva, Lisbon, Portugal)
Abra Berens (Chef, Granor Farm, Galien, MI)
Amanda Cohen (Chef-Owner, Dirt Candy and Lekka Burger, New York, NY)
“Carrots as a Case Study in Plant-Forward Success: From Sides to the Main Event”
Abra Berens (Chef, Granor Farm, Galien, MI)
“CIA-FSR Plant-Forward Watch List”
Nicole Duncan (Editor, FSR)
Joshua McFadden (Co-owner, Submarine Hospitality)
Isa Chandra Moskowitz (Chef-Owner, Modern Love, Omaha, NE and Brooklyn, NY)
Becky Mulligan (CEO, The Little Beet)
“Plant-Forward and the Consumer: Bridging the Familiar and the Unfamiliar”
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
“The Mind of the Consumer: Understanding Demand and Motivation for Plant-Forward Options”
Amanda Topper (Associate Director, Foodservice, Mintel)
Zak Weston (Foodservice and Supply Chain Manager, Good Food Institute)
“Beyond Peanut Butter and Jelly: Innovation in Plant-Forward Sandwiches”
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
Scott Giambastiani (Program Manager, Food at Google)
Bill Billenstein ’10 (Senior Director of Culinary & Nutrition Strategy, Guckenheimer)
Richard Landau (Chef-Owner, Vedge, V-Street, Fancy Radish; Philadelphia, PA and Washington, DC)
“Taking Care of Your Team to Create Sustainable Menus”
Einav Gefen (Corporate Executive Chef, Unilever Food Solutions)
Amanda Cohen (Chef-Owner, Dirt Candy and Lekka Burger, New York, NY)
Eric Ernest (Executive Chef, University of Southern California)
Leslie Ferrier (Vice President of Human Resources, Momofuku)
“Asia Plant-Forward Strategy: Of Geography and Culture”
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
Mai Pham (Chef-Owner, Lemon Grass Restaurant and Star Ginger, Sacramento, CA)
Suvir Saran (Chef, The House of Celeste, New Delhi, India)
Christina Arokiasamy (Chef, Author, The Malaysian Kitchen, Kent, WA)
Prateek Sadhu ’11 (Chef-Owner, Masque Restaurant, Mumbai, India)
“Guiding Diners Toward Plant-Rich Dishes”
Anna Gavrieli, PhD (Research Global Program Manager, Compass @ Google)
Sophie Attwood (Senior Behavioral Scientist at the Better Buying Lab, World Resources Institute)
“Spreading the Word on Plant-Forward: Challenges and Opportunities for Media”
Anne E. McBride, PhD (Deputy Director, Torribera Mediterranean Center)
Jane Black (Journalist)
Nicole Duncan (Editor, FSR)
Larissa Zimberoff (Journalist)
Plant-Forward Certification Initiative: Solutions for Plant-Forward Training and Talent Development
Greg Drescher (VP of Strategic Initiatives, The Culinary Institute of America)
Michiel Bakker (Director, Global Workplace Programs, Google)
Mark Erickson ‘77 (Provost, CIA)
Bringing It Back to the Farm
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
Derek Azevedo (Executive Vice President, Bowles Farming Company)
Building Community to Advance Plant-Forward Through Ingredient and Flavor Discovery
Anne E. McBride, PhD (Deputy Director, CIA-University of Barcelona Torribera Mediterranean Center)
Einav Gefen (Corporate Executive Chef, Unilever Food Solutions)
Steve Solomon (Menu Strategist, The Mushroom Council)
Building a More Resilient Plant-Forward Supply Chain
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
Michiel Bakker (Director, Global Workplace Programs, Google)
Maisie Ganzler (Chief Strategy & Brand Officer, Bon Appetit Management Company)
The Ghanaian Plant-Forward Kitchen: A Kaleidoscope of Flavors
Anne E. McBride, PhD (Deputy Director, CIA-University of Barcelona Torribera Mediterranean Center)
Zoe Adjonyoh (Chef-Owner and Cookbook Author, Zoe’s Ghana Kitchen)
Closing Remarks
Anne E. McBride, PhD (Deputy Director, CIA-University of Barcelona Torribera Mediterranean Center)
Together, Apart: Plant-Forward Cook Along: Shakshuka
Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA)
Anne E. McBride, PhD (Deputy Director, CIA-University of Barcelona Torribera Mediterranean Center)
Toni Sakaguchi ‘85 (Executive Chef—Strategic Initiatives Group, CIA)
Brad Barnes ’87 (Director, CIA Consulting)