2021 Global Plant-Forward Culinary Summit: Of the Land
Welcome and Preview for the Day
• Jacquelyn Chi (Director of Programs and Special Projects, Strategic Initiatives, The Culinary Institute of America)
General Session VI: Of the Land, Part I
Join us as we go back to where plant-forward all begins—the land. With planting and harvesting plans and sales channels upended by the pandemic, we’ll check in with farmers around the country on how they have adapted in the past year, what they are growing now, and what it will take to ensure a healthy and sustainable supply chain for the future.
• Kathleen Finlay (President, Glynwood Center for Regional Food and Farming)
• Nicole Scott (Livestock Manager, Glynwood Center for Regional Food and Farming) and Jarret Nelson (Vegetable Production Manager, Glynwood Center for Regional Food and Farming)
• Natosha Tallman (Program Director, Oakland Avenue Farms; Detroit, MI)
• Efrén Robles and Angelie Martínez (Frutos del Guacabo; Manatí, Puerto Rico)
Of the Land, Part II
Armed with a deeper appreciation for soil and the farmers who cultivate its output, we’ll head back into the kitchen with chefs whose culinary philosophies are built around finding abundance in the bounty of the land.
• Anne E. McBride, PhD (Deputy Director, Torriberra Mediterranean Center)
• Lois Ellen Frank, PhD (Chef, Red Mesa Cuisine, Santa Fe, NM)
• Matthew Raiford ’98 (Farmer and Chef/Owner, Gilliard Farms; Brunswick, GA)
Find more information at https://www.plantforwardkitchen.org
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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com
CIA ProChef: https://www.ciaprochef.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.