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Introduction to The Plant-Forward Kitchen: Southeast Asia

“The Plant-Forward Kitchen: Southeast Asia” is a video education series from the Culinary Institute of America. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or everyday vegetarian diet. Southeast Asia's remarkable biodiversity and tropical climate provide an ideal environment for cultivating a stunning array of fruits, vegetables, legumes, soy foods, nuts, herbs, and spices. As a result, the southeast Asian kitchen offers a wealth of produce-focused recipes, and is a treasure trove of inspiration and valuable culinary lessons for the rest of the world. Our tour guide in this series is Mai Pham, cookbook author and owner of acclaimed restaurants, Lemon Grass and Star Ginger. Together we visit restaurants, markets and kitchens, and take a lesson in creative cooking from Vietnamese and Thai chefs who are on the leading edge of plant-forward cooking. We learn how they work with plants and plant-based proteins such as peanuts and tofu, to create flavorful, healthful, and sustainable dishes. Watch the full series at: https://www.plantforwardkitchen.org/s... ——————————————————————————————————————————— 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 associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Business, Food Studies and Sustainability, Hospitality Management, and Wine and Beverage Management. 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 nearly 55,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.