The Plant-Forward Kitchen presents next generation strategies to promote a substantial increase in the consumption of plant-based foods among culinary professionals, foodservice operators and their customers, distributors and retailers, journalists, and home cooks through a number of initiatives:
Global Plant-Forward Culinary Summit
From April 29 - May 1, 2020, The Culinary Institute of America will stage the Global Plant-Forward Culinary Summit. Held at the CIA’s Copia campus in Napa Valley, California, it will welcome 300 chefs, foodservice operators, and experts in food, flavor development, cooking, agriculture and food production, media, and food system transformation from around the world. Click here for more information.
Plant-Powered Cooking Boot Camp
Attend a hands-on plant-forward culinary boot camp at our CIA at Copia campus in Napa, California, developed for food enthusiasts. Our CIA chefs will demonstrate recipes using fresh, flavorful ingredients and easy-to-follow techniques. You will then get a chance to prepare your own dishes using what you’ve learned along the way! Register for Plant-Powered Cooking Boot Camp here.