2 episodes
Plant Gourmet: Conversations with the chefs creating the finest plant-based cuisine Plant Gourmet: Rob Laing talks to the chefs creating the best plant-based food, whether you call that vegan, vegetarian or vegetable-forward, this is the show for those interested in good food, health, trends in culinary and hospitality, the environme
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5.0 • 1 Rating
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Rob Laing talks to the chefs creating the best plant-based food. Whether you call that “vegetable-forward”, “plant-based cuisine” or just good food, the trend is undeniable and goes beyond being vegan or vegetarian. Plant Gourmet talks to these chefs in detail on topics like running plant-based restaurants, recipes and menu development, food issues, health and diet, the environment, animal rights, ingredients, suppliers, the food scene, new technology, culinary and hospitality trends and more.
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Plant Gourmet: #4: Guy Vaknin & Beyond Sushi - Get On The Boat
In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention to detail, that is combined with an ability to make beautiful, tasty plant-based food. Find out how he's scaling Beyond Sushi while keeping the ethos of "a perfect bite, every time"
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#3: Elizabeth Petty & Carlos Hernandez: Raw & Radical
This episode features something completely different. Elizabeth’s Gone Raw is a Friday-night-only prix fixe raw plant-based restaurant in Washington DC. I talk to Elizabeth Petty, the owner, and chef Francisco Hernandez, sitting in the Federalist-era townhouse that houses the space. Francisco is a goldmine of techniques and tips for anyone trying to make high-end plant-based food.
Customer Reviews
Fascinating glimpse into high-end vegan cookery
I've really enjoyed the first two episodes of this podcast; it's well-produced, the conversations are well-structured without feeling stilted, and the chefs featured so far have been really fascinating people with interesting stories. I especially appreciated the discussions about cooking techniques in the second interview, which have inspired me to look up and try out some of the recipes. Looking forward to more inspiration in future episodes!