If looking for a silver lining to the COVID-19 pandemic, consider all the information options now available online. The Chicagoland Food and Beverage Network is holding a webinar on May 14 on “Taste of the Trends.” It will include how consumer tastes, cooking, eating and buying habits are changing as a result of the C-virus. Find the webinar at Chicagolandfood/event. (Above photo was from the 2019 Restaurant Show in Chicago).
Today, May 13, CIA’s Global Plant-Forward Culinary Summit virtual series begins. The series continues every week through June 10, 2020.from 10 a.m. to 12:30 p.m. PDT (1 to 3:30 p.m. EDT. The first part discusses food, climate, and crisis, plus the role of chefs as change-makers looking to set a future course. Find the program schedules at Plantforwardkitchen/program.
The series is available tuition free to chefs and food service operators. Register at CIAChef/forms.
The May 13 program includes: 1. A conversations with chefs Bill Corbett, Kyle Connaughton, and Dominique Crenn on mobilizing plant-forward culinary strategies to combat climate change, and rethinking sustainability from a people/planet/profit perspective in a post-COVID-19 world; 2. Finding inspiration from traditional and innovative techniques and recipes from Greece, Italy, and Spain and learning how craveable, plant-centric dishes at the center of the plate can help operators boost their bottom line; 3. A Plant-Forward Mediterranean Kitchen live Q&A with questions answered by 2020 James Beard Award Outstanding Restaurateur finalist, Paul Bartolotta, Chefs Michael Costa and Daniel Olivella, and author Aglaia Kremezi
For more schedule information visit CIAprochef/schedule.
Related: CIA goes overseas
