2022 Global Plant-Forward Culinary Summit: Legumes and Grains on Seasonal Menus скачать в хорошем качестве

2022 Global Plant-Forward Culinary Summit: Legumes and Grains on Seasonal Menus

General Session VII: Legumes and Grains on Seasonal Menus: Pathways to Deliciousness for Restaurants and Foodservice At Granor Farm in Three Oaks, Michigan, the farm and table are literally side by side, and chef-in-residence Abra Berens creates inventive meals with the seasonal produce and grains grown onsite, then rounds out the menu with foods produced around Lake Michigan. Her second cookbook, Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, makes this approach possible no matter the reader’s zip code. Join Abra as she discusses whole grains and legumes’ place on restaurant and foodservice menus while demonstrating delicious plant-forward recipes. Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Abra Berens (Chef, Granor Farm; and author of Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes; Three Oaks, MI) Find more information at https://www.plantforwardkitchen.org ————————————————————————————————————————————————————— The Culinary Institute of America: https://www.ciachef.edu The CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.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 the 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. The CIA has locations in New York, California, Texas, and Singapore.