More information about the Global Plant-Forward Culinary Summit "Seminar C-1: Creating Craveability: What to Keep Simple, When to Innovate, How to Best Work with Producers" So many menus feature vegetables, grains, legumes, etc. as uninspired afterthoughts, whether it’s as salads, side dishes, or the lone vegetarian entree. That’s never the case in what these chefs do! They let the ingredients be the star of the plate. They’ll take you from “I have to” to “I want to” create produce-centric dishes, discussing and demonstrating how they think about their dishes, how their creative process starts, and perhaps even most importantly, how they know when to stop, always before putting too many unnecessary things in a dish. They’ll also talk about how they approach growers and suppliers as part of that process, and much more, from Italy to Mexico. Joe Yonan (The Washington Post, Washington, DC) Alice Delcourt (Erba Brusca, Milan, Italy) Elena Reygadas (Rosetta, Mexico City, Mexico)
