For the first time, The Culinary Institute of America is offering its Global Plant-Forward Culinary Summit as a virtual series, beginning Wednesday, May 13, and continuing weekly through June 10. In the first installment, we will explore food, climate, and crisis, and the role of chefs as change-makers in setting the course for our future.
May 13th’s program includes:
- An intimate conversation with chefs Bill Corbett, Kyle Connaughton, and Dominique Crenn on mobilizing plant-forward culinary strategies to combat climate change, and rethinking sustainability from a people/planet/profit perspective in a post-COVID-19 world
- Inspiration from both traditional and innovative techniques and recipes from Greece, Italy, and Spain and learn how putting craveable, plant-centric dishes at the center of the plate can help operators boost their bottom line
- A Plant-Forward Mediterranean Kitchen live Q&A—an opportunity to have questions answered by 2020 James Beard Award Outstanding Restaurateur finalist, Paul Bartolotta, Chefs Michael Costa, and Daniel Olivella, and author Aglaia Kremezi
In addition, you’ll have a chance to interact with the presenters during the networking breaks and receptions.
The CIA are also able, thanks in part to their sponsors, to offer this virtual series tuition-free for chefs and foodservice operators—something that was especially important to them given the climate.