2024 Global Plant-Forward Culinary Summit: Honoring Food Heritage

General Session II: Honoring Food Heritage and Creating Maximum Flavor on the Menu
This session celebrates all that is seasonal, sustainable, plant-forward, and biodiverse, starting with a presentation on the Ark of Taste, the nonprofit organization Slow Food’s living catalog of our food heritage and a movement to preserve gastronomic treasures passed down for generations-some rare, some endangered, all delicious. Then, two innovative chefs in the realm of sustainable produce-forward cookery will demonstrate how ingredients add meaning and flavor to the menu, and vegetables as the star of the plate make for dynamic and sought-after meals that entice consumers, critics, and college students alike.
• Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)
• Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)
• Steven Satterfield (Chef and Co-Owner, Miller Union; Atlanta, GA)
• Andrew Mayne (Senior Associate Director of Culinary Event Strategy and Plant Forward Experiences, Stanford University; Stanford, CA)
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CIA: www.ciachef.edu
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.