2020 Global Plant-Forward Culinary Summit

Plant-Forward Certification Initiative: Solutions for Plant-Forward Training and Talent Development Advancing plant-forward innovation throughout the foodservice industry requires new and different skills for culinarians who may be dispersed across various sites or learning from home. Hear how The Culinary Institute of America is teaming up with Google to leverage technology and new learning models—including high-impact, virtual learning paired with on-site training and mentorship—to increase skill development and engagement around plant-forward imperatives across all levels of management. And we’ll also hear how the Food Team at Google is working to accelerate balanced, plant-forward food experience design for a global workforce as we look beyond this pandemic. • Greg Drescher (VP of Strategic Initiatives, The Culinary Institute of America) • Michiel Bakker (Director, Global Workplace Programs, Google) • Mark Erickson ‘77 (Provost, CIA) Bringing It Back to the Farm Supplier-Operator R

This video features our cook along session from the 2020 Global Plant-Forward Culinary Summit "Together, Apart: Plant-Forward Cook Along: Shakshuka" Join CIA chefs as we collectively cook a plant-forward meal from our respective kitchens, connecting with our community. We’ll take our laptop or phone to the kitchen, and we’ll cook together, bringing to life the learnings of the past few weeks. We’ll provide the ingredients list and recipe idea ahead of time, with plenty of room for adaptation based on what you have on hand. • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA) • Anne E. McBride, PhD (Deputy Director, CIA-University of Barcelona Torribera Mediterranean Center) • Toni Sakaguchi ‘85 (Executive Chef—Strategic Initiatives Group, CIA) • Brad Barnes ’87 (Director, CIA Consulting)

“Guiding Diners Toward Plant-Rich Dishes” This session will feature the World Resources Institute Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service. Learn about how Google Food utilizes this resource on descriptive dish titles in addition to how they integrate Behavioral Sciences across food spaces. Featuring: • Anna Gavrieli, PhD (Research Global Program Manager, Compass @ Google) • Sophie Attwood (Senior Behavioral Scientist at the Better Buying Lab, World Resources Institute) Find more information at

“Spreading the Word on Plant-Forward: Challenges and Opportunities for Media” • Anne E. McBride, PhD (Deputy Director, Torribera Mediterranean Center) • Jane Black (Journalist) • Nicole Duncan (Editor, FSR) • Larissa Zimberoff (Journalist) Find more information at

“Asia Plant-Forward Strategy: Of Geography and Culture” • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA) • Mai Pham (Chef-Owner, Lemon Grass Restaurant and Star Ginger, Sacramento, CA) • Suvir Saran (Chef, The House of Celeste, New Delhi, India) • Christina Arokiasamy (Chef, Author, The Malaysian Kitchen, Kent, WA) • Prateek Sadhu ’11 (Chef-Owner, Masque Restaurant, Mumbai, India) Find more information at

“Beyond Peanut Butter and Jelly: Innovation in Plant-Forward Sandwiches” • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA) • Scott Giambastiani (Program Manager, Food at Google) • Bill Billenstein ’10 (Senior Director of Culinary & Nutrition Strategy, Guckenheimer) • Richard Landau (Chef-Owner, Vedge, V-Street, Fancy Radish; Philadelphia, PA and Washington, DC) “Taking Care of Your Team to Create Sustainable Menus” • Einav Gefen (Corporate Executive Chef, Unilever Food Solutions) • Amanda Cohen (Chef-Owner, Dirt Candy and Lekka Burger, New York, NY) • Eric Ernest (Executive Chef, University of Southern California) • Leslie Ferrier (Vice President of Human Resources, Momofuku) Find more information at

“Plant-Forward and the Consumer: Bridging the Familiar and the Unfamiliar” • Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives Group, CIA) “The Mind of the Consumer: Understanding Demand and Motivation for Plant-Forward Options” • Amanda Topper (Associate Director, Foodservice, Mintel) • Zak Weston (Foodservice and Supply Chain Manager, Good Food Institute) Find more information at

Watch the following sessions from week 2 of The Culinary Institute of America’s 2020 Global Plant-Forward Culinary Summit: Virtual Series: "CIA-FSR Plant-Forward Watch List" • Nicole Duncan (Editor, FSR) • Joshua McFadden (Co-owner, Submarine Hospitality) • Isa Chandra Moskowitz (Chef-Owner, Modern Love, Omaha, NE and Brooklyn, NY) • Becky Mulligan (CEO, The Little Beet) Find more information at

Watch the following sessions from week 2 of The Culinary Institute of America’s 2020 Global Plant-Forward Culinary Summit: Virtual Series: "Plant-Forward Umami" • Ali Bouzari, PhD (Co-Founder, Pilot R&D, Healdsburg, CA) "Of Ingredients, Story Telling, and Menu Crafting: How to Showcase Value Around Plants" • Stéphanie Audet (Owner, Senhor Uva, Lisbon, Portugal) • Abra Berens (Chef, Granor Farm, Galien, MI) • Amanda Cohen (Chef-Owner, Dirt Candy and Lekka Burger, New York, NY) Find more information at

Watch the following sessions from week 1 of The Culinary Institute of America’s 2020 Global Plant-Forward Culinary Summit: Virtual Series: "The Mediterranean Plant-Forward Kitchen: From Time-Tested Flavors to Innovative Menu Strategies" • Anne E. McBride, PhD (Deputy Director, Torribera Mediterranean Center) • Aglaia Kremezi (Author and Co-Founder, Kea Artisanal, Greece) • Michael Costa (Head Chef, Zaytinya, Washington, DC) • Paul Bartolotta (Chef, Owner, and Co-Founder, Bartolotta Restaurants, Milwaukee, WI) • Daniel Olivella (Chef-Owner, Barlata Tapas and Bar, Austin, TX) Find more information at