The Culinary Institute of America

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. During a visit to The Culinary Institute of America’s Global Plant-Forward Culinary Summit, she madeKorean tofu jang dressing, tofu noodles, and garden vegetables that she gathered at the gardens at The CIA at Copia.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. She visited The Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed, potato and lotus root chips with sweet and sour sauce. She combined special items brought from her temple with vegetables she growing in Copia’s gardens to make her dish.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

The Venerable Jeong Kwan Seunim, dubbed “The Philosopher Chef” by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy.

Although first and foremost a Buddhist nun, not a chef, she has been cooking at her hermitage ever she became a nun at the age of 17. Jeong Kwan Seunim was featured in a 2017 screening of her appearance on Chef’s Table Season 3 on Netflix, at the Berlin Film Festival in the category of documentary film series. Since then, much of her philosophical wisdom in temple food cooking and eating practices has spread out to the world. The Chunjinam hermitage at Baekyangsa monastery has received a great number of visitors who travel there from around the world, seeking to learn from Jeong Kwan Seunim. Jeong Kwan Seunim became the recipient of the prestigious Asia’s 50 Best Restaurants Icon Award 2022.

In this video, she shows us three different tofu dishes and talks about Buddhist temple cooking and sustainable eating practices. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Chef Lee prepares this elegant risotto with barley, rice, white wine, and pine nut puree to impart a slightly nutty flavor. He adds barley tea as a broth as a nod to the traditional Korean flavor palette and to add something familiar and comforting to the dish.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. “Ssam” means “wrapped,” and traditionally refers to meat, such as pork or beef, wrapped in a lettuce leaf. He serves his ssam as the starter for his guests, presented in a crispy tart shell with couscous salad, egg, garlic aioli, and micro herbs.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

We talk to Jun Lee ’10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea, seaweeds, and kimchi. SOIGNE is a two Michelin-starred restaurant with a theater-like dining experience, and a menu that changes every 3 months.

Jun Lee graduated from The Culinary Institute of America in 2010. While at the CIA, Lee worked at Thomas Keller’s three Michelin-starred Per Se, where he met Per Se head chef Jonathan Benno, whom he later joined on the founding team of Michelin-starred Italian restaurant Lincoln. After 4 years of living in New York City, Chef Jun Lee returned to his home country of South Korea. Following several successful pop-up restaurants in Seoul, Chef Jun Lee opened his first restaurant, SOIGNÉ.

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu and pop of tangy chutney inside! Nasoya’s Extra Firm Tofu is the protein-packed star ingredient and lends itself to many other international dishes like this one.

Get the Indian-Spiced Tofu with Pear Chutney and Spinach Sauce recipe !

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!

Get the Roasted Vegetables with Baked Teriyaki Tofu recipe here !

These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week!

Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here !

This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy!

Get the Vegetarian Sloppy “Bos”recipe here !

These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato!

Get the Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles recipe here !

These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the outside with a savory, aromatic filling on the inside, these eggrolls are made with Nasoya Vegan Egg Roll Wraps. Your guests will love these Mediterranean eggrolls as a fun and tasty shared appetizer.

Get the Mediterranean Cauliflower Eggroll recipe here !

These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic!

Get the Molletes with Crumbled Tofu recipe here!

You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya’s Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu!

Get the Spicy Glazed Pan-Fried Tofu recipe !

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy!

Get the Tofu Tabbouleh here !

American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing these ruminants provides a holistic approach to land management, fights wildfires, and is a natural alternative to herbicides and pesticides in vineyard and orchard production.

Find recipes and learn more about American Lamb at https://www.ciaprochef.com/americanlamb/

Mapo Tofu is a popular Chinese dish from Sichuan Province, and it features the famous spice from the region––the Sichuan Peppercorn––which imparts a truly unique tingling, numbing sensation and floral citrusy flavor. With savory bites of ground pork and mushrooms, fiery sauce, and soft and silky cubes of tofu, this dish has so much aroma, texture and flavor. It’s no wonder that Mapo Tofu is beloved in Sichuan and all over the world.

Get the Pork and Mushroom Mapo Tofu recipe here !

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese and herbs. For this shakshuka with a hearty twist, we’ll be using portabella mushrooms, which will serve as delicious and meaty cups for our eggs. Although it’s traditionally enjoyed for breakfast, this dish really is great for any meal of the day.

Get the Portabella Mushroom Shakshuka recipe here !

Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, we make grilled mushroom bibimbap! This bibimbap is as beautiful as it is delicious, and is packed with flavor, color and texture.

Get the Grilled Mushroom Bibimbap recipe here !

A banh mi is Vietnam's version of a baguette sandwich, and is beloved the world over. In this plant-forward version of the recipe, the sandwich is filled with a Southeast Asian-inspired mushroom coconut pâte, roasted mushrooms, pickled vegetables and herbs. The meaty sweet and spicy roasted mushrooms, savory mushroom pâte, tangy crunchy pickled vegetables, and refreshing aromatic herbs make this incredibly flavorful sandwich one of the best the world has to offer!

Get the Vegetarian Mushroom Bánh Mì recipe here !

Looking for classic comfort food with a healthy plant-forward twist? This Mushroom and Cauliflower Bolognese swaps out the saturated fat in ground beef with richly flavored mushrooms and cauliflower. Serve the sauce over pasta garnished with chopped parsley and some Parmigiano Reggiano, or plant-based cheese for a vegan version. This decadent and rich bolognese-inspired sauce packs an umami punch, and we promise you won’t miss the meat!

Get the Mushroom Cauliflower Bolognese recipe here !

These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs, while giving them a succulent texture and umami flavor.

Get the Turkey and Mushroom Kebabs recipe here !

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ground pork and chopped cremini mushrooms for a savory, plant-forward twist. The tart and spicy kimchi, sweetness and heat of the gochujang, and the savory umami flavors from the mushrooms, make this kimchi fried rice a beloved dish all over the world.

Get the Mushroom Kimchi Fried Rice recipe here !

Larb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing and served with lettuce leaves for scooping. In this plant-forward version of the recipe, we use a blend of minced mushrooms and chicken. The spicy, savory, tart and zingy flavors of this refreshing and incredibly delicious salad really pack a punch!

Get the Mushroom and Chicken Larb recipe here !

Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves.

Get the Mushroom Kibbeh recipe here !

The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs. The tuition-free videos and recipes are available on the plantforwardkitchen.org website, thanks to the generous sponsorship and support of the Mushroom Council.

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto.

Get the Cauliflower Risotto with Seared Scallops recipe here !

Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy Smith, corporate chef at Unilever Food Solutions, was inspired by this classic flavor profile to make a vegetarian twist on adobo with cauliflower and eggplant. The vegetables are braised in soy sauce, Knorr® Professional Liquid Concentrated Vegetable Base and vinegar and aromatics. Savory, sweet, and tart, your guests will love this Cauliflower and Eggplant Adobo.

Get the Cauliflower and Eggplant Adobo recipe here !

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.

Get the Roasted Mushroom, Quinoa, and Walnut Filling recipe here !

Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It’s easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this flavor-packed pizza!

Get the Flatbread with Roasted Mushroom Sausage and Red Peppers recipe here !

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann’s® Lemon Za’atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl.

Get the Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa recipe here !

Heena Patel is the chef and co-owner of Besharam in San Francisco. Chef Patel shows us the secrets to making patras, fried hoja santa leaves, served with micro greens, peanut chutney, and crunchy masala peanuts. “Patras” means “palm leaf layers” and is an Indian dish of fried leaves stuffed with a spiced chickpea flour batter. Her mom used to make the dish using taro leaves, but at her restaurant Chef Heena Patel uses hoja santa leaves.

Watch the full documentary and find plant-forward recipes here !

Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her everyday. The menu is filled with dishes that she loves and that represent her personal approach to cooking.

Chef Patel demonstrates how to make ragda, which is a white pea curry used in many Indian street foods. She tops the ragda with potato patties, mint and cilantro chutney, tart and spicy date and tamarind chutney, and crispy sev.

Watch the full documentary and find plant-forward recipes here !

Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her everyday. The menu is filled with dishes that she loves and that represent her personal approach to cooking.

Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully reimagined within a California context.

Watch the full documentary and find plant-forward recipes here !

Katina Connaughton is the head farmer and co-owner of SingleThread Farm-Restaurant-Inn, in Healdsburg, CA. She talks about her sustainable farming practices, biodiversity, and connecting the community to sustainable food systems.

Katina Connaughton met Kyle Connaughton, her now husband and the co-owner of SingleThread, when they were teenagers. Katina leads farming for SingleThread Farm's twenty-four-acre property, greenhouses, heirloom orchards, bee hives, and livestock as well as the foraging program and floral department. Katina began her first foray into farming while living in a rural agricultural community in Hokkaido, Japan. She continued culinary gardening on a Victorian estate property in England before moving to Sonoma to complete her coursework in Sustainable Agriculture and Horticulture. Katina was greenhouse manager for the Ag Program and Santa Rosa Junior College and has farmed at Davis Family Winery and The Barlow.

Watch the full documentary and find plant-forward recipes here !

Renowned Chef Connaughton prepares onigiri, a Japanese snack of white rice formed into triangles and wrapped in nori. He prepares the rice in a Japanese clay pot known as a donabe, adding roasted and chopped negi onions, and red and yellow pepper varieties from their farm. He seasons this with a Japanese seven-spice powder, including toasted sesame seeds and togarashi chili powder. To finish, he adds a powdered nori that’s been dried for an umami seaweed flavor. The onigiri are given to guests at the inn when they arrive as a gesture of hospitality.

Watch the full documentary and find plant-forward recipes here !

Acclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his carrer as a chef, and some of his culinary influences. He also discusses the importance of sustainability and plant-forward cuisine.

Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels.

Watch the full documentary and find plant-forward recipes here !

Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. She and Chef de Cuisine Norberto Gomez show us their butternut squash tacos with spaghetti squash and habañero salsa, and discuss how these vegetarian tacos placed 2nd in a Food and Wine competition in Texas, beating out their “meatier” competition. They also show us a menu favorite — the vegan coconut ceviche with vegan caviar.

Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. In this video, she and Sous Chef John Robin Acuña show us two of their favorite menu items — hearts of palm linguini with plant-based meatballs and their grilled homemade huarache flatbread with ​​avocado, jalapeño ricotta, and spicy hot honey gastrique.

Helene Henderson started Malibu Farm by teaching cooking classes, and serving farm dinners out of her home and backyard. Although her business has grown, Malibu Farm is still a locally-owned small business. They strive to provide fresh, farm-to-table food from Southern California. Their food is simply prepared, and uses lots of vegetables and whole grains. They believe there is no such thing as too much lemon. The restaurant offers as much local and small farm produce as they can. Malibu Farm provides the restaurant with eggs, persimmons, figs, lemons, pomegranates, apricots, Asian pears, carrots, beets, asparagus, fresh herbs and more.

Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Ignacio Murillo is the talented bartender at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. Here, he shows us one of his favorite fall cocktails he calls, “The Sunshine.” The secret ingredient? A homemade beet liqueur made with golden roasted beets, turmeric, orange juice, brandy, vodka, water and sugar. To that he adds tequila blanco, lime juice, and homemade chile de árbol bitters.

Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant.

Watch the full documentary and find plant-forward recipes here !

Ignacio Murillo is the bartender extraordinaire at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. He shows us a favorite fall cocktail — the Bartlett Sour made with bourbon and poached pears. This drink contains a pear and white wine purée spiced with cinnamon, clove and bay leaves. Next he adds an orgeat syrup with almonds, water, and sugar. Combine that with bourbon, garnish with a beautiful dehydrated pear slice and… voilà! The Bartlett Sour!

Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant.

Watch the full documentary and find plant-forward recipes here !

Suzanne Goin demonstrates her signature dish called “The Farmer’s Plate.” Made exclusively with seasonal produce available at the farmer’s market, this is one of the most popular dishes at her restaurant, A.O.C. It features red curry squash, green beans, peppers, carrots, tomatoes, and summer squash, romanesco, a chickpea puree, walnut muhammara and a dollop of burrata. It is seasoned with lemon and olive oil, layered with dandelion, and served with grilled toast.

Watch the full documentary and find plant-forward recipes here !

Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins as a chef, including her first ever restaurant job when she was in college in Rhode Island, her job at Campanile, and how writing a letter to Alice Waters wound up landing her a coveted job at Chez Panisse. She explains how she came to embrace rustic farm-to-table cuisine, and the importance of forging symbiotic relationships with local farmers.

Native Los Angeles chef, restaurateur, and cookbook author Suzanne Goin is celebrated as one of the country's most talented and innovative contemporary chefs. Goin has been nominated for eight James Beard Foundation Awards, winning the coveted national award in 2016. Her culinary style takes an original approach to American and French traditions she mastered through extensive training. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: A.O.C., Lucques, and Tavern.

Watch the full documentary and find plant-forward recipes here !

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated” made with kelp noodles, arugula, basil hempseed pesto, cashew ricotta, Kalamata olives, green olives, heirloom tomatoes, and brazil nut parmesan. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.

Watch the full documentary and find plant-forward recipes here !

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular autumn and winter dish called, “I Am Confident” — a roasted cauliflower steak served with almond romesco sauce, coconut yogurt, hazelnut dukkah, and a tapenade of sundried tomatoes, kalamata olives and green olives. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.

Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe Gratitude, their approach to plant-based cuisine, how to best bring out flavors in produce, and naming all of their dishes with positive affirmations. He also addresses the benefits of a plant-forward diet, from health and wellness, to the environment.

After spending 8 years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco, working as executive chef for the original Cafe Gratitude restaurant for 4 years. He then moved to Los Angeles as corporate chef of Cafe Gratitude in Southern California. In 2017 Seizan received lay ordination in the Soto Zen lineage of Shunryu Suzuki Roshi at the San Francisco Zen Center where he continues his Buddhist practice.

Watch the full documentary and find plant-forward recipes here !

Iliana Loza is the sous chef at Kismet Restaurant in Los Angeles. Here she demonstrates a vegan dish: eggplant stuffed with walnuts and a Fresno chile sofrito, topped with a black mint condiment and preserved mandarin oranges. She loves how the soft creamy eggplants pair so well with the crunch of the walnut filling and floral mint topping for an unexpected and beautiful dish.

Watch the full documentary and find plant-forward recipes here !

Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine.

Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise — especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with green goddess dressing and pickled red onion, garnished with fennel pollen and chervil. He calls the dish Umbellifers, which is a family of plants that make umbrella-shaped flowers, and includes carrots, celery and parsley.

Watch the full documentary and find plant-forward recipes here !

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork.

Watch the full documentary and find plant-forward recipes here !

Randy Leon was the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. He demonstrates his signature dish of Jerusalem artichokes that are roasted and fried, coated with white sage powder, and served with citrus crème fraîche, agave and a garnish of pomegranate arils. Chef Randy loves the potato-like texture and artichoke flavor of the Jerusalem artichokes, also known as sunchokes.

Watch the full documentary and find plant-forward recipes here !

Chef Wolfgang Puck and Chef Hiroyuki Fujino demonstrate some vegetarian sushi from the menu at his newest restaurant, Merois in West Hollywood. This vegetable sushi is no cucumber roll! Chef Hiroyuki Fujino shows us how he makes crispy sushi rice topped with braised eggplant, shiitake, carrots and beets brushed with a sweet soy miso sauce. This unique offering has become a popular dish at Merois.

Watch the full documentary and find plant-forward recipes here !

Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and receive a seasonal, elegant, and artistically crafted meal using the best ingredients available. All of his vegetable sushi preparations are a play on traditional sushi. He makes sashimi with slow-roasted red pepper to resemble tuna, as well as avocado made into pearls and soaked in basil oil to resemble fish eggs. For a vegan twist on uni, he roasts butternut squash in miso and adds a scoop to the top of a ribbon of cucumber.

Watch the full documentary and find plant-forward recipes here !

Wolfgang Puck talks about what inspired the vegetarian sushi on the menu at his newest restaurant, Merois in West Hollywood. He also talks about the first time he tried the produce at Chino Farms, the importance of supporting local farmers, and how there’s nothing better than fresh, local vegetables. His restaurant, Merois, sits perched atop Pendry West Hollywood, and features a sophisticated menu of global flavors with a decidedly plant-forward point of view.

Watch the full documentary and find plant-forward recipes here !

Inside the Plant-Forward Kitchen: LA and Bay Area is the first 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 explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant, three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco.

Watch the full documentary and find plant-forward recipes here !

Fresh fruit tops this creamy, rich and delicious tapioca made with rice milk and sake. Sake is a Japanese alcoholic beverage made from home-grown fermented rice. It can be enjoyed hot or cold and is also a delicious seasoning and is an indispensable part of the Japanese kitchen. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Sake Tapioca Pudding with Fresh Fruit recipe here!

This Summer Caprese Steak Salad features the classic caprese ingredients of tomato, basil and mozzarella paired with tender grilled wagyu beef. Japanese Wagyu beef is characterized by its tender texture, marbling, concentrated flavor, and its sweet, full-bodied aroma. This salad is an ideal recipe to use wagyu beef, which pairs nicely with the creamy mozzarella, sweet tomatoes and tart vinaigrette. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Wagyu Beef Caprese Salad recipe here!

This gluten-free roti is a delicious accompaniment to curry or other saucy dishes. Roti is an Indian flatbread usually made with wheat flour. Rice flour makes this version of roti gluten-free. Breads and cakes made using Japanese-produced rice flour have a faintly sweet aroma as well as for their unique texture —crunchy on the outside and springy on the inside. Its unique milling technology makes it easy to work with and reduces clumping. This roti is served alongside a delicious dipping sauce made with red curry paste, peanut butter and coconut milk. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Rice Flour Roti with Coconut Peanut Sauce recipe here!

In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded lettuce and mayonnaise—a perfect canvas for customizing with unique ingredients.

Japanese scallops taste like they come from the sea without being fishy. In Japan, they are commonly enjoyed as sashimi, sushi, or served grilled in the shell. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Chicken Fried Scallop “Po Boy” with Miso Mayo recipe here!

Looking for a light, flavorful dish? Ceviche is a Latin-American dish celebrated the world over made from fresh raw fish “cooked” in lime juice. In this recipe, fresh raw yellowtail is paired with orange and lime juices, avocado, onion and corn. Yellowtail has been gracing Japanese dinner tables for centuries, particularly in sashimi, carpaccio, poke, and ceviche. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Amberjack Ceviche with Avocado recipe here!

This vegan alfredo sauce featuring miso, a traditional Japanese seasoning, is just as rich and creamy as traditional alfredo sauce. Replacing the heavy cream and eggs with a puree of cauliflower, rice flour, rice milk, and white miso paste gives the sauce a thick and creamy mouthfeel and umami flavor.

Miso's deeply savory, umami flavor forms a foundational basis for much of everyday Japanese cooking and has garnered worldwide acclaim. Miso is made by fermenting soybeans with salt and rice malt. There are different styles of miso, which vary depending on region, climate, and weather conditions, as well as the blend of raw materials and production method. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Vegan “Alfredo” Pasta recipe here!

Try this deliciously fresh Green Tea, Apple and Pear Gazpacho for a healthy and refreshing chilled soup. Bread, almonds, garlic, pear, apple, and olive oil are pureed with green tea for a perfect combination of earthy, sweet, tart and savory.

Among the many varieties of Japanese tea, Matcha is especially unique. While most Japanese teas, such as sencha and gyokuro, retain the shape of the tealeaves, matcha is processed into a fine powder. With its pleasant umami flavor and beautiful vibrant color, it is a widely used ingredient in both cooking, baking, and confections. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Green Tea, Apple and Pear Gazpacho recipe here!

This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried in a hot skillet. Take the fear factor out of preparing fish at home with this quick, easy, and tasty dish.

Yellowtail has been gracing Japanese dinner tables for centuries in preparations including sashimi, carpaccio, poke, and ceviche. The fish is also enjoyed in cooked dishes such as shioyaki (grilled salted fish), teriyaki, and shabushabu, which bring out the flavors of the Yellowtail’s fat content. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Blackened Amberjack recipe here!

Try a hot take on a cold dish by making beef tartare with high-quality waygu. Tartare may seem intimidating, but Chef Rebecca Peizer from The Culinary Institute of America has some tips for success. Beef tartare is a classic dish made with raw ground or minced beef often mixed with onions, capers, Worcestershire sauce, and topped with a raw egg yolk. In this version of the recipe, wagyu beef tenderloin is diced and blended with diced roasted beets. Working with high quality, impeccably fresh meat is critical. Wagyu beef is ideal for this dish because its tender texture lends itself to raw applications. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Beet and Beef Tartare recipe here!

Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu, or soy sauce as it is best known, is a Japanese condiment and kitchen staple made from fermented soybeans, wheat, and salt water. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.

Get the Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze recipe here!

Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal they won’t find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Soy and Whiskey Rib Eye recipe here !

This hot pastrami-style burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Hot “Pastrami” Burger recipe here !

This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Smoked Veal Shank recipe here !

This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Berbere-Spiced Roasted Rack of Veal recipe here !

This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Szechuan Peppercorn Porterhouse recipe here !

These Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The eye-of-round cut lends itself well to grilling and slicing, so is ideal for this recipe. Add this dish to your appetizer repertoire to give your guests a fresh, globally-inspired option. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Vietnamese Veal Lettuce Cups recipe here !

European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Veal Roulade recipe here !

Korean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender veal top round. Sweet, spicy, and savory, your guests will love this take on Korean tacos! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.

Get the Korean Bulgogi Tacos recipe here !

Here, Darrell Corti discusses the essential olive oils for a well-stocked kitchen and how different cultures use and think about olive oil.

Frank Corti And Gino Corti started Corti Brothers in 1947 with a mission to expand the culinary experiences of their Sacramento neighbors. Son, Darrell Corti of Corti Brothers was made a Cavaliere, the Italian equivalent of knighthood, by the Italian government for his efforts in promoting Italian products to America. Darrell was an early champion of local olive production, and serves as chairman of the Los Angeles County Fair's International Extra Virgin Olive Oil Competition.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to pair the right olive oil with a dish.

Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of many books, the latest of which is The New Mediterranean Diet Cookbook (2008). She is also the author of Cucina del Sole: A Celebration of Southern Italian Cooking (2007); The Essential Mediterranean (2003); Flavors of Tuscany (1998); Flavors of Puglia (1997); and the highly acclaimed original version of the Mediterranean Diet Cookbook (1994). Formerly a staff writer with The New York Times, today Ms. Jenkins contributes to a number of publications, including The New York Times, Food & Wine, Eating Well, and Saveur. During the past 15 years she has led many food and wine tours to Sicily, northern Spain, Tuscany-Umbria, and other Mediterranean regions for The Culinary Institute of America.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece.

Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of frying foods in olive oil.

María José San Román is the co-owner and executive chef of GRUPO GOURMET in Alicante Spain. With a collection of five restaurants, including her landmark restaurant, Monastrell, for which she was first awarded a prestigious Michelin star in 2013 and La Taberna del Gourmet, winner of the National Award for Best Bar in Spain, she blends Mediterranean tradition with creative innovation to bring classic Spanish ingredients to the contemporary restaurant table. Maria José’s cuisine is based on a philosophy and vision that celebrates the bounty and flavor of local ingredients with distinctive style. Recognized as both Spain’s Queen of Saffron and a leading authority on extra-virgin olive oil, she is renowned as an international ambassador of Spanish culinary excellence. Her cuisine pays homage to a wide range of classic flavors from her Spanish coastal roots including extra virgin olive oil, rice, seafood and saffron. GRUPO GOURMET ALICANTE (www.grupo-gourmet.com), a gastronomic project founded in 1975, includes restaurants Monastrell, La Taberna del Gourmet, La Vaquería, Tribeca, La Terraza del Gourmet and Taller de pan, each celebrating distinctively Spanish gastronomy and contributing to Alicante’s status as one of the top hospitality centers of Spain.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor.

Anissa Helou (www.anissas.com) is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-traveled native can. Anissa is the author of numerous award-winning cookbooks, including Sweet Middle East; Levant; The Fifth Quarter, an Offal Cookbook; Modern Mezze; Savory Baking from the Mediterranean; Mediterranean Street Food; Café Morocco; and Lebanese Cuisine, which was a finalist for the prestigious Andre Simon awards and chosen as one of the Los Angeles Times’ favorite books in 1998. Lebanese Cuisine remains the classic and most comprehensive work on this increasingly popular cuisine. Her new book, Feast: The Food of the Islamic World, was published to great acclaim by Ecco in May 2018. It has been short-listed for the very prestigious Art of Eating award and was on “Best of the Year” lists in numerous publications. It has also won the James Beard Foundation award in the International category and was nominated for the IACP awards in the General and International categories. An accomplished photographer and intrepid traveler, she runs culinary tours to various Mediterranean countries and also teaches cooking classes. Anissa was the featured chef in the travel/cooking Show, Al Chef Yaktachef (meaning the chef discovers), shown on Abu Dhabi TV in 2010. She has also featured as one of the judges/mentors to a team of chefs in Taste Arabia, which aired on Al Nahar TV in Egypt and OSN all over the Arab world and was one of the guest judges in the final of one of the series of Top Chef Arabia. She was also listed in 2013 in Arabian Business as one of the 100 Most Powerful Arab Women and on the 500 Most Influential Arabs. Anissa was also the first ever chef-in-residence in Leighton House during their Nour festival in November 2011. In 2013 she helped a group of Egyptian entrepreneurs open Koshari Street in Covent Garden, where they serve her gourmet version of Koshari, the ultimate Egyptian street food. Koshari Street was chosen by the Financial Times as one of London’s five best street foods. She is no longer associated with Koshari Street and she now divides her time between Sicily, where she will eventually have a teaching kitchen, and London.

In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world’s most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010

This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Mercedes Fernández Albaladejo discusses the health benefits of olive oils, different categories of olive oils, factors that go into olive oil varieties, pairing the right olive oil with the right dish, and more!

Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organization for olives and olive oil. After qualifying and working as a doctor, she joined the IOC where she was initially in charge of overseeing IOC-funded scientific research. Since 2005, she has headed the Standardization and Research Unit, which is responsible for developing and updating standards and methods for the physicochemical and sensory analysis of olive products in partnership with experts and specialist agencies and for harmonizing product standards in line with the objectives of the International Olive Oil and Table Olive Agreement. The focus of her work is on quality control, fair international trading, consumer rights protection, and fraud prevention. She liaises actively with international standards agencies and participates as a speaker in international congresses and seminars besides writing publications and articles on olive oil and table olives.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this Olive Oil Master Class, Mercedes Fernández Albaladejo gives us an overview of olive oil technical standards of quality and flavor insights for chefs and culinary professionals.

Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organization for olives and olive oil. After qualifying and working as a doctor, she joined the IOC where she was initially in charge of overseeing IOC-funded scientific research. Since 2005, she has headed the Standardization and Research Unit, which is responsible for developing and updating standards and methods for the physicochemical and sensory analysis of olive products in partnership with experts and specialist agencies and for harmonizing product standards in line with the objectives of the International Olive Oil and Table Olive Agreement. The focus of her work is on quality control, fair international trading, consumer rights protection, and fraud prevention. She liaises actively with international standards agencies and participates as a speaker in international congresses and seminars besides writing publications and articles on olive oil and table olives. (Madrid, Spain)

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.

Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar.

Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece.

Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic’s food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy’s Degustibus, the French Culinary Institute, and many other U.S. cooking schools.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish.

Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World’s 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold’s Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor’s of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant.

Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to open her own restaurant in the heart of the Levinsky Spice Market in Tel Aviv in late September 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners.

Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.

Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine.

Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Food & Beverage Group, is at the forefront of the culinary world in Turkey. He is most known for his recent introduction of the visionary “New Anatolian Kitchen.” In this new approach, traditional and true “noble” products are treated with the utmost respect while being transformed with a blend of new and ancient techniques. Years of extensive research and a dedicated creative process together with a team of chefs, a full-time anthropologist, villagers, mothers, and grandfathers have resulted in an extensive network and a deep knowledge of the traditional habits, products, and techniques of the area. The result has been a successful cooperation between the keepers of the land and the chefs in the city.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.

Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry’s largest procurement organizations) in 2014, and Yale University’s Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT) – master bio doc July 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine.

Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.

Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry. She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

This baked sweet potato stuffed with goat cheese, roasted red Grapes from California, walnuts and thyme is vegetarian comfort food. Your guests will love the combination of creamy, whipped goat cheese, sweet-tart roasted red grapes, and savory walnuts.

This video was produced by The Culinary Institute of America as an industry service for Grapes from California.

Get the Baked Sweet Potato recipe here !

These Grilled Chicken & Green Grape Skewers are served with a vibrant green grape chimichurri sauce. Adding Grapes from California to the skewers provides a juicy taste and texture to complement the spiced chicken. Chimichurri is an herbaceous sauce that originated in Argentina, and is now beloved the world over. Grapes are a fabulous carrier for these flavors and add body to the chimichurri.

This video was produced by The Culinary Institute of America for Grapes from California

Get the Chimichurri Chicken recipe here !

For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of America blends frozen green Grapes from California and jalapeños. She then rims the margarita glass with chili-lime seasoning and adds a garnish of frozen green grapes, a lime wedge and a slice of jalapeño. It’s fruity sweet, tart, spicy, and refreshing and sure to be a hit on your bar menu!

This video was produced by The Culinary Institute of America for Grapes from California.

Get the Spicy Green Grape Margarita recipe here !

Here’s a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service!

This video was produced by The Culinary Institute of America as an industry service for Grapes from California.

Get the Peanut Butter Toast recipe here !

This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and texture. This dish is packed with fiber, whole grains, and antioxidants. The Maple-Roasted Grapes from California add sweetness, depth of flavor, and color to our dish, while the green add bright flavor accents. Your guests will love this comforting, delicious, and beautiful breakfast bowl.

This video was produced by The Culinary Institute of America as an industry service for Grapes from California.

Get the Oatmeal with Granola recipe here !

This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree.

Get the recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.

Get the Tagine recipe here !

Get the Chermoula Vinaigrette recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce.

In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil.

Get the Charred Cabbage with Tarator recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom’s recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that’s packed with protein and produce!

Get the Mediterranean Falafel Bowl recipe here !

Get the tahini sauce recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer.

Get the Chickpea Socca recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu.

Get the Shaved Fennel, Artichoke Salad recipe here !

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.