2023 Global Plant-Forward Culinary Summit: Reviving Regional Grains скачать в хорошем качестве

2023 Global Plant-Forward Culinary Summit: Reviving Regional Grains

General Session III: Bringing Out Dynamic Flavors in Vegetable-Forward Dishes Any discussion of a plant-forward menu has to start with flavor. To that end, we’ll kick off the second day of the conference with a dynamic demo from a beloved UK chef on layering flavors and textures in unique ways. Ixta Belfrage is the celebrated co-author of Ottolenghi Flavour, a food columnist for The Guardian, and most recently the author of the acclaimed new cookbook Mezcla, which takes flavors from around the world and combines them in exciting and delicious ways. Ixta works from instinct and imagination, combined with a lot of testing, to create vibrant and deeply satisfying vegetable-forward dishes, and she’ll show us how different techniques bring out incredible flavors in even the most overlooked vegetables. Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Ixta Belfrage (Cookbook Author and Recipe Developer; London, UK) General Session IV: Reviving Regional Grain Systems from Farm to Final Product Humans first began eating cereal crops about 75,000 years ago in western Asia, and they are a food staple in almost every culture on Earth. Yet as we think about sustainable food systems today and efforts to “eat local,” grains have frequently been an afterthought. Why is this? In this session, we will address this question while deepening our understanding of the steps being made towards reviving small-scale grain economies across the country, from the point of view of the pioneering people who are making true strides in bringing nutritious, delicious, climate-friendly products to our tables. We’ll delve into this expansive, diverse world of cereals and their myriad culinary possibilities while learning how food and beverage professionals can support their regional whole grain economy and make these ingredients appealing to consumers. Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Roxana Jullapat (Pastry Chef and Baker, Friends & Family; Los Angeles, CA) Luke Peterson (Organic Regenerative Farmer, A-Frame Farm; Dawson, MN) Dave McLean (Owner, Admiral Maltings; Alameda, CA) Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK) ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com 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.