Inside the Plant-Forward Kitchen: LA and Bay Area is the first 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.
Introduction to Inside the Plant-Forward Kitchen: LA and Bay Area
Chef Suzanne Goin Talks Plant-Forward Cuisine at A.O.C.
Chef Suzanne Goin Makes the Farmer’s Plate at A.O.C.
Bartender Ignacio Murillo Makes a Barlett Sour Cocktail at A.O.C.
Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche at Little Pine
Chef Randy Leon Makes Pasta with Oyster Mushrooms at Little Pine
Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage” at Little Pine
Chef Kyle Connaughton Talks about the Origins of Three Michelin Star SingleThread
Chef Kyle Connaughton Makes Onigiri at SingleThread Restaurant
Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm