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Global Plant-Forward Culinary Summit: A Snapshot

The Global Plant-Forward Culinary Summit, presented by The Culinary Institute of America, will be a deep dive into culinary and menu R & D strategy, building on the work of our Menus of Change initiative and inspired by the global cultures focus of our long-running Worlds of Flavor International Conference & Festival series.  The summit coincides with the launch of our Plant-Forward Kitchen education and digital media initiative which will continue to drive CIA content development in the months and years to come to support this important plant-forward foodservice industry trend and imperative. Don’t miss this early May “think tank” gathering and flavor odyssey bringing together leading chefs, authors, business leaders, innovative suppliers, and trend spotters at our CIA Copia Napa Valley campus.   Along with demonstrations by leading chefs and experts from the Mediterranean, Africa, Asia, Latin America and the United States; inspiring general sessions and seminars; and meals and tastings; you’ll have a chance to get into our new 9,000 square-foot Hestan Teaching Kitchen and work alongside our guest and CIA culinary faculty in hands-on flavor discovery workshops.

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WHEN: Wednesday, April 29 - Friday, May 1, 2020

WHERE: The Culinary Institute of America at Copia, 500 1st St, Napa, California 94559

WHY ATTEND:

  • Learn how to infuse your menu with on-trend, craveable plant-forward choices.

  • Get hands-on experience in a plant-forward kitchen.

  • Gain insights into winning menu strategies from more than 30 presenters and receive dozens of new globally inspired plant-forward recipes.

  • Tap into both tried-and-true and innovative techniques from global cuisines and cultures that have been plant-forward for centuries.

  • Leave with the inspiration, practical tools, and strategies to help drive your bottom line.

  • Network with like-minded culinary leaders and suppliers.