#CIAPlantForward ¦ The Culinary Institute of America’s Plant-Forward Leadership Summit DAY 1.

Global leadership summit, CIAPlantForward, kicked off yesterday a conference where food experts across the world are leading conversation about sustainability and diversity in food culture across the continent.

The virtual stage was graced yesterday by culinary entrepreneurs who featured in the general sessions and breakout sessions:

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General Session I was a Culinary demonstrations and conversation on
‘Where’s the Beef?: Reversing the Meaty Expectation’ it was moderated by Joe Yonan (Food and Dining Editor, Washington Post) and presented by: Narda Lepes (Chef-Owner, Narda Comedor; Buenos Aires, Argentina) and Blayne Bertoncello (Head Chef, O.MY; Beaconsfield, Australia).

The General Session II, however, saw the Keynote speaker Eric Ripert (Chef and Co-owner, Le Bernadin; New York, NY; author, Vegetable Simple) and Jane Black (Journalist) Chat on Celebrating the Beauty of Vegetables.

During his presentation he said, Young professionals have to try and see if they love to be in the hospitality industry first by attending a culinary school. Speaking on inspiring cooks to cook with vegetables. He said, they have to master the technique first to get experience and knowledge. Then they can make something exciting, delicious and beautiful.

Chef Eric reacting to unloved, overlooked or next trend of vegetable in the food industry. He believes the next vegetable is inexpensive, overlooked and a staple. He as well gave example of the mashed potatoes that have become a household dish and legacy for many.

General Session III was a Culinary demonstration channeled by the topic Flavor Summit @ Global Plant-Forward: Plant-Centric and Destination-Worthy. This conversation was led by Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA) and presented by: Tara Stevens (Executive Chef, El Fenn; Marrakech, Morocco) and Matthew Kammerer (Chef, Harbor House Inn; Elk, CA).

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Future 50 Foods: Advancing Biodiversity on the Menu is the topic for one of the breakout sessions hosted by: Dana Cohen (Corporate Chef, Unilever Food Solutions) and presented by: Pierre Thiam (Chef, Author, Social Activist, Cultural Ambassador; Co-Founder, Teranga and Yolélé Foods)

General Session IV saw Jennifer Purcell, EdD ‘96 (Instructor – Business Management, The Culinary
Institute of America) and the panelists: Alexa Mendoker (Hospitality Management Student, CIA) Brooks Reed (Hospitality Management Student, CIA) and Alessandra Sarria (Hospitality Management Student, CIA) on the panel discussion where “What Does Generation Plant-Forward Want to Eat?” was discussed.

The panelist advised that “alining your value with the companies value” is something every food enthusiasts should pay attention to. However, sustainability should be practiced even in tourism as one of the speakers stated (sustainable tourism). On matters that relates with the environment, one of the speakers implored the newer generation to pay more attention to energy usage, water usage and garbage waste.

Day one of The Culinary Institute of America’s plant forward summit ended with a General Session and
Cocktail Demonstration from Lauren Fitzgerald (Assistant General Manager, Baia; San Francisco, CA) on the Plant-Forward Pairings, Plus a Cocktail Shake-Along.


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