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Added:06/01/2023 14:34
Join Chef David Bruno, Associate Professor of Culinary Arts at The Culinary Institute of America as his shares his passion for plant based dishes. Live from The CIA in Hyde Park, this demonstration will celebrate the mega-trend of veg-centric, plant forward cuisine that is driving change on menus across the country. Chef Bruno will share his recipes and techniques to create his vegan dish; Savory Chickpea and Wild Rice Crisp with Vegan Shrimp, Cashew-Cilantro Cream. The industry as a whole is taking note of this vegetable phenomenon, so we invite you to tune in to discover new ways to leverage vegetables and fruits, nuts and legumes, whole grains, and plant-based proteins in your kitchens. Q&A will cover your questions about this mega-trend, the benefits of plant-rich menus, as well as how to incorporate these items onto your menus.
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Join Chef David Bruno, Associate Professor of Culinary Arts at The Culinary Institute of America as his shares his passion for plant based dishes. Live from The CIA in Hyde Park, this demonstration will celebrate the mega-trend of veg-centric, plant forward cuisine that is driving change on menus across the country. Chef Bruno will share his recipes and techniques to create his vegan dish; Savory Chickpea and Wild Rice Crisp with Vegan Shrimp, Cashew-Cilantro Cream. The industry as a whole is taking note of this vegetable phenomenon, so we invite you to tune in to discover new ways to leverage vegetables and fruits, nuts and legumes, whole grains, and plant-based proteins in your kitchens. Q&A will cover your questions about this mega-trend, the benefits of plant-rich menus, as well as how to incorporate these items onto your menus.
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Join Chef David Bruno, Associate Professor of Culinary Arts at The Culinary Institute of America as his shares his passion for plant based dishes. Live from The CIA in Hyde Park, this demonstration will celebrate the mega-trend of veg-centric, plant forward cuisine that is driving change on menus across the country. Chef Bruno will share his recipes and techniques to create his vegan dish; Savory Chickpea and Wild Rice Crisp with Vegan Shrimp, Cashew-Cilantro Cream. The industry as a whole is taking note of this vegetable phenomenon, so we invite you to tune in to discover new ways to leverage vegetables and fruits, nuts and legumes, whole grains, and plant-based proteins in your kitchens. Q&A will cover your questions about this mega-trend, the benefits of plant-rich menus, as well as how to incorporate these items onto your menus.
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Contact:ACF Professional Development Team
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