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Chef's Focus on Plant Forward; The Art of Craveable Cuisine

Jacqui Pressinger  (Director of Strategic Partnerships, American Culinary Federation)

Jeffrey Schlissel  (Head Chef & Partner, Locale Gastropub & Test Kitchen)

Lisa Dorfman  (Culinary Nutritionist, Lisa Dorfman)

Location: Ballroom C

Date: Tuesday, July 20

Time: 8:00am - 9:00am

Pass Type: All Access Pass, All Access Pass, CS Conference Pass, CS Conference Pass, CS Premium Pass, CS Premium Pass, Combined CS/TSE Education Pass, Combined CS/TSE Education Pass

Track: CS-Culinary, CS-Staff Development & Enrichment

Associations & Accrediting: CEH & CMP

Vault Recording: TBD

Audience Level: All

American Culinary Federation - National Office

During this exciting session, Chefs and Culinary Nutritionists will share their ideas and best practices uilitzing seasonal vegetables, as well as hyper local and foraged products. From sauces, to salads to main courses, and even desserts, this session will focus on not just full product use and controlling costs, but also on the connection between food, and health. Learn how highlighting your focus on wellness and the environment can also be a key marketing tools for your catering business. This educational and interactive demonstration and panel discussion will focus on vegetarian, plant forward, vegan and raw food menu trends in 2021 and beyond. The Chefs will incorporate food waste or "scraps" to create innovative, cravable dishes, tips for building flavors, kitchen fermentation, and how you can design unique and cutting edge, flavorful new catering menu options. From fine dining to box lunches, Chefs share new and inspired ideas that are in line with the Plant Forward Mega-Trend, while delighting your customers, who want to offer healthier, environmentally concious menu options at their future events. Presented in collaboration with American Culinary Federation.

Presentation File