Plant Gourmet: Conversations with the chefs creating the finest plant-based cuisine
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Rob Laing talks to the chefs creating the best plant-based food. Whether you call that “vegetable-forward”, “plant-based cuisine” or just good food, the trend is undeniable and goes beyond being vegan or vegetarian. Plant Gourmet talks to these chefs in detail on topics like running plant-based restaurants, recipes and menu development, food issues, health and diet, the environment, animal rights, ingredients, suppliers, the food scene, new technology, culinary and hospitality trends and more.
In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention ...
In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention ...
This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington D...
This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington D...
I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the ...
I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the ...
Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant...
Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant...