We are pleased to offer a selection of videos from the 2022 Global Plant-Forward Culinary Summit! Scroll down to find videos by session, or click here for a playlist of all of the videos.

 

Welcome and Overview

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

  • Greg Drescher (Senior Advisor, Strategic Initiatives, The Culinary Institute of America (CIA); Sacramento, CA)

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

General Session I: What’s Cooking in 2022? Plant-Forward America, Part One

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

  • Shenarri “Greens” Freeman (Plant-Based Chef and Holistic Researcher; Executive Chef, Cadence; New York, NY)

 

General Session II: The World of Spices and Aromatics: Inspiration from Kuala Lumpur and New Delhi to Istanbul for Elevating Vegetables and Pulses

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

  • Christina Arokiasamy (Chef, Author, The Malaysian Kitchen; Kent, WA)

  • Suvir Saran (Chef, Author, Consultant, Farmer; New York, NY, and New Delhi, India)

  • Sayat Ozyilmaz ’15 (Executive Chef, CIA at Copia; Napa, CA)

 

General Session III: Earth Day, the Fungi Kingdom, and Culinary R&D:  Mushrooms as Strategy

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

  • Spike Mendelsohn ‘05 (Co-Founder, Eat the Change; Washington, DC)

 

General Session IV: What’s Cooking in 2022? Plant-Forward America, Part Two

  • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Hyde Park, NY)

  • Kyle Connaughton (Chef and Co-Owner, SingleThread Farm-Restaurant-Inn; Healdsburg, CA)

 

General Session V: Flavor, Culture, and the Plant-Forward Kitchen: Deliciousness by Design

  • Mark Erickson ’77, MBA, CMC (Provost, The Culinary Institute of America; Hyde Park, NY)

  • Ali Bouzari, PhD (Co-Founder, Pilot R&D; Author; Berkeley, CA)

  • David Tanis (Chef-Partner, Lulu; NY Times food columnist; and cookbook author; Los Angeles, CA)

 

A Preview: Inside the Plant-Forward Kitchen

  • Greg Drescher (Senior Advisor, Strategic Initiatives, CIA; Sacramento, CA)

  • Christos Dinopoulos (General Manager, Unilever Food Solutions North A

 

General Session VI: From Thailand and Vietnam: SE Asian Techniques for the Plant-Forward Kitchen

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

  • Mai Pham (Chef-Owner, Lemon Grass and Star Ginger; Sacramento, CA)

 

General Session VII: Legumes and Grains on Seasonal Menus: Pathways to Deliciousness for Restaurants and Foodservice

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

  • Abra Berens (Chef, Granor Farm; and author of Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes; Three Oaks, MI)

 

General Session VIII: From Temple Cuisine to Restaurants and Home Cooking: Essential Flavor Insights from The Plant-Based Cooking of Korea

  • KS Cho (CEO, Pulmuone Foods USA; Fullerton, CA)

  • Mai Pham (Chef-Owner, Lemon Grass and Star Ginger; Sacramento, CA)

  • Ven. Jeong Kwan (Buddhist Nun, Director of Chunjinam Hermitage, Baegyangsa Temple, as profiled on Netflix’s Chef’s Table Season Three; Jangseong, Korea)

  • Joanne Lee Molinaro (Blogger and Author, The Korean Vegan; Chicago, IL)

 

Seminar A-1: Creative Cooking with the Earth’s Next Great Resource: Mycoprotein

  • Stephen Kalil (Executive Chef, North America, Quorn Foods; Dallas, TX)

  • David Burke ‘82 (Chef, Author, Restaurateur, David Burke Hospitality; New York, NY)

Sponsored by Quorn Foods

 

Seminar B-1: Future 50 Foods: Advancing Biodiversity on the Menu 

  • Kyle Jakobi (Corporate Chef, Unilever Food Solutions; Los Angeles, CA)   

  • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Hyde Park, NY) 

  • Robert Lam ‘96 (Chef, Lily; San Francisco, CA)  

  • David Bruno ’88, CEC, CHE (Associate Professor—Culinary Arts, CIA; Hyde Park, NY) 

Sponsored by Unilever Food Solutions 

 

General Session IX: Menu Strategy in the Plant-Forward Kitchen: Insights from the Fast-Casual and Non-Commercial Sectors

  • Cathy Jörin, MBA (Senior Director, School of Graduate and Professional Studies and Director, The Food Business School, CIA; Napa, CA)

  • Matt Hood (Senior Director, Global Food at Google; Mountain View, CA)

  • Ran Nussbacher, MBA (Owner), Shouk Restaurant Group; Washington, DC)

  • Smitha Haneef (Managing Director, Harvard University Dining Services; Cambridge, MA)

  • Anna Bohbot (Global Food Program Manager, LinkedIn; Santa Cruz, CA)

 

Seminar C-1: Global Mashups as Inspiration in the Plant-Forward Kitchen

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

  • Ellen Kim (Director, Brand Strategy & Marketing Communications, Pulmuone Foods USA; Los Angeles, CA)

  • Judy Joo (Chef and Author of Korean Soul Food; London, England)

Sponsored by Pulmuone Foods USA

 

Seminar D-1: The Mediterranean Vegetable and Pulse Kitchen: What We Want to Eat Now

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

  • Xavier Pellicer (Chef-Owner, Restaurante Xavier Pellicer, El Menjador; Barcelona, Spain)

  • Sayat Ozyilmaz ’15 (Executive Chef, CIA at Copia; Napa, CA)