Plant Gourmet: Conversations With The Chefs Creating The Finest Plant-based Cuisine

Sinopse

Rob Laing talks to the chefs creating the best plant-based food. Whether you call that vegetable-forward, plant-based cuisine or just good food, the trend is undeniable and goes beyond being vegan or vegetarian. Plant Gourmet talks to these chefs in detail on topics like running plant-based restaurants, recipes and menu development, food issues, health and diet, the environment, animal rights, ingredients, suppliers, the food scene, new technology, culinary and hospitality trends and more.

Episódios

  • Plant Gourmet: #4: Guy Vaknin  Beyond Sushi - Get On The Boat

    Plant Gourmet: #4: Guy Vaknin & Beyond Sushi - Get On The Boat

    08/08/2016 Duração: 01h12min

    In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention to detail, that is combined with an ability to make beautiful, tasty plant-based food. Find out how he's scaling Beyond Sushi while keeping the ethos of "a perfect bite, every time"

  • #3: Elizabeth Petty  Carlos Hernandez: Raw  Radical

    #3: Elizabeth Petty & Carlos Hernandez: Raw & Radical

    16/07/2016 Duração: 01h16min

    This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington DC. I talk to Elizabeth Petty, the owner, and chef Francisco Hernandez, sitting in the Federalist-era townhouse that houses the space. Francisco is a goldmine of techniques and tips for anyone trying to make high-end plant-based food.

  • #2 - Ravi DeRossi  Daphne Cheng - A Food Epiphany

    #2 - Ravi DeRossi & Daphne Cheng - A Food Epiphany

    07/07/2016 Duração: 01h21min

    I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the end of 2015: to turn his 15 restaurants and bars 100% plant-based. He reached out to Daphne to make it happen.

  • #1 - Scott Winegard - From Punk To Plant Food

    #1 - Scott Winegard - From Punk To Plant Food

    30/06/2016 Duração: 02h04min

    Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant Food & Wine in Miami. In this first episode of Plant Gourmet I uncover Scott's winding journey from his early days in the garden, to musical world tours, to beautiful food, a path that bears Scott's signature: bringing the best out of plants.

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