Plant-forward eating is one of the most significant culinary megatrends underway in global food service.It's changing how chefs think about menus, flavor development, creativity, and their customers.So what do we mean when we say plant-forward?
It's a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods, including fruits and vegetables, whole grains, beans, pulses, and soy products like tofu, nuts and seeds, plant oils, and herbs and spices.
It's a way of eating that reflects evidence-based principles of health and sustainability. Most diners understand that our planet cannot sustain a growing global population with our current meat-centered diets.
And chefs around the world are in a unique and pivotal position to help lead the transformation to sustainable, healthy, and delicious plant-based dining.
After exploring the kitchens of California and New York, inside the plant-forward kitchen, London,
is the third edition of a new video education series from the Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine.
In this volume, we explore the kitchens and restaurants of London and Cambridge in the United Kingdom as their leading chefs discuss ingredients and demonstrate culinary techniques in step-by-step detail.
In this documentary, we begin in the West End of London in Fitzrovia,
where pioneering restauranteur David Moore talks about his legendary career working with Britain's all-star chefs, as well as the origins of his Michelin-starred restaurant, Pied de Terre.
Chef Phil Kearsey of Pied de Terre demonstrates his focus on local British produce using French cooking techniques with a modern twist.
Next, we venture to Gauthier, Soho, where Chef Alexis Gauthier talks about his journey to becoming vegan, his belief that the future of food is plant-based, and how in 2021 he made the trailblazing decision to remove all animal products from his Michelin-starred restaurant entirely.
Nearby in Soho, we'll talk with Chef Rashim Sachdeva, about his mission to showcase what's possible in plant-based food using a technique-driven approach at his exciting and mostly vegan restaurant, Tendril.
We head to Shoreditch, London, where chef King Cook Daly shows us dishes from his namesake vegan takeout restaurant.
Also in Shoreditch, London, we'll meet with chef Emerson Emilio de Oliveira, who was born and raised in Rondônia, a national forest reserve in Brazil's Amazon rainforest.
His restaurant, Olivera, is committed to lowering its carbon footprint and creating a delicious plant-based menu without ever using products that are damaging to the environment.
Next, we'll head two blocks east of Hyde Park, where chef Chet Sharma shows us his innovative interpretations of Indian dishes at his restaurant, Bibi, which is a lovely name for his grandmothers, who taught him how to cook.
We'll meet with restaurateur Ellie Ward, Her restaurant, Edit, in East London, features an imaginative British plant-based menu using ingredients sourced from local small-scale farms, foragers, and independent producers.
Ellie Ward also talks about her background in architecture and her eco-friendly restaurant design.
We'll chat with restaurateur Mark Summers of Bubbala Spittlefields, who discusses his focus on punchy, bold flavors, and how he loves surprising his customers with just how delicious vegetables can be.
And finally, we'll head north to Cambridge, where chef Alex Rushmer's beloved restaurant, Vander Lyle, features a daily changing menu with ingredient-centric dishes that ebb and flow with the seasons, focusing on local, ethical, and sustainable produce.
So join us inside the plant-forward kitchen as we take a lesson in creative cooking from British chefs who are on the leading edge of this culinary megatrend.
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