2024 Global Plant-Forward Culinary Summit: Plant-Forward Menu Development

General Session V: Creativity and Experimentation as Key to Successful Plant-Forward Menu Development
Chef Phil Saneski is an advocate for the process of culinary R&D and has used his insatiable curiosity and enthusiasm for vegetables and sustainability to drive recipe development, including in his popular vegetable-based popup tasting menus for dinners that he has hosted across the Bay Area. In this session, he will demo recipes that showcase his innovative plant-forward culinary strategy, while talking about his process of R&D-what inspires him, how he comes up with new ideas, the process of taking a dish from concept to completion, and how one maintains one’s excitement and interest, even when failure sets in.
• Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)
• Phil Saneski (Executive Chef, Good Eating Company; Alameda, CA)
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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.

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Thank you for the tutorial. Everything looks delicious 😋