2023 Global Plant-Forward Culinary Summit: Biodiversity of our Foodways
The Global Plant-Forward Culinary Summit, presented by the Culinary Institute of America, is a deep dive into culinary and menu R&D strategy, building on the work of CIA’s Menus of Change initiative and inspired by the global cultures focus of our long-running Worlds of Flavor International Conference and Festival series. This summit coincides with our Plant-Forward Kitchen education and digital media initiative which will continue to drive CIA content development in the months and years to come. Don’t miss this “think tank” gathering and flavor odyssey bringing together leading chefs, authors, business leaders, innovative suppliers, and trend spotters. Learn more at: https://www.plantforwardkitchen.org/g...
Sessions from the 2023 Global Plant-Forward Culinary Summit include:
Welcome and Overview
Tom Bensel ’76 (Managing Director, CIA California Campus, Napa, CA)
Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)
Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York City)
General Session I: A Call to Action: The Critical Importance of Biodiversity and the Safeguarding of Diverse Flavors and Foodways
Thousands of varieties of wheat have been recorded, yet few are in existence today. The same goes for fruits, vegetables, livestock, and the rest of the foods that we eat. Agricultural biodiversity—the genetic diversity of seeds, cultivated plants, and farmed and domesticated animals and their related wild species—has declined greatly due to industrialization, loss of land, climate change, changing tastes, and more. Today, sixty percent of the world’s food is based on three cereals: wheat, rice, and corn, threatening future food supplies and nutrition security. With the homogenization of our food system, we also lose tastes, aromas, and textures—and the memories and identities associated with them—as well as ingredients, techniques, and dishes that offer potential to make our menus infinitely more nuanced, delicious, and engaging. Yet, there is hope. BBC food journalist Dan Saladino will share his decades-long tour of the world’s disappearing foods and the stories of the people who are risking everything to save them, offering a call to action for all of us to care about these foods and act to save them.
Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)
Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK)
General Session II: A Plant-Forward Legacy: Reclaiming Foodways
Chef Keisha Griggs will talk about how Trinidadian food is greatly influenced by West Indian culture, how jackfruit plays into her Caribbean-inspired menus at her Houston businesses, Ate Kitchen and Bocage Catering, and why it’s important for her to connect with African-American food producers whose products are the center of her cuisine. Then we'll hear from Bay Area chef Crystal Wahpepah, an enrolled member of the Kickapoo nation of Oklahoma, born and raised in Oakland, California on Ohlone land. She is on a mission to reclaim Native foodways and to educate people on the health benefits of these tribal-based cuisines. She will share how she engages tribal communities across America at her restaurant, Wahpepah’s Kitchen, sourcing ingredients from Native farmers and producers across the country, and in the menu she has created there.
Bettina Makalintal (Senior Reporter, Eater.com; New York City) @eater
Keisha Griggs (Owner and Executive Chef, Ate Kitchen + Bocage Catering; Houston, TX)
Crystal Wahpepah (Chef-Owner, Wahpepah’s Kitchen; Oakland, CA)
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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.
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