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.
In this volume, We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We’ll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong.
These videos were made thanks to the generous support and sponsorship of Unilever Food Solutions.
Watch Plant-Forward Recipe Demonstrations by our Sponsor, Unilever Food Solutions
