1 hr 23 min
Chef Stephanie Michalak White - School is in Session with this Rockstar Plant-Based Chef PLANTSTRONG Podcast
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- Nutrition
One of our favorite quotes on the PLANTSTRONG team is, “It’s the Food, It’s the Food. It’s the Food!”
Well, today, it really is all about the food with guest, Chef Stephanie Michalak White - Lead Chef Instructor of Auguste Escoffier School of Culinary Arts Plant-Based Degree Program.
From an early age, Stephanie was inspired and motivated to make a difference in the food industry. She's worked in a variety of establishments, including small businesses, pop-ups, catering, and farm-to-table restaurants.
Not only is she passionate about cooking plantstrong food, but she’s also equally passionate about sustainability, ending food insecurities, and optimizing self-care - which are things we at PLANTSTRONG care deeply about.
Today, she shares with us some of her favorite grains, green leafies, veggies, must-have tools, and appliances for any kitchen, and she even shares a special recipe for her sweet potato brownies!
It’s a fun foodie chat with one of the most sought-after chefs and culinary instructors in the plant-based space.
Episode Timestamps
04:15 Welcome to Stephanie and the origins of her unique maiden name
06:05 How her love of plants started with her grandparents
09:45 When and why Stephanie was motivated to become vegan
19:08 Chef Stephanie’s area of focus on food insecurities in higher education
24:50 How she landed at Escoffier and the genesis of their plant-based culinary program?
26:55 How are the online courses being received and the many benefits of online education
29:08 Diversity of demographics at Escoffier and the plant-based program
30:11 Who was Auguste Escoffier? Father of Modern Cooking - History of the School of Culinary Arts
32:22 Why do people become chefs?
36:20 Chef Stephanie’s recommendations on basic cooking utensils for every kitchen
39:40 Stephanie gives Rip eggplant-inspired ideas (his least-favorite veg!)
42:41 Favorite squashes, rice, grains, and leafy greens
51:50 How would Chef Stephanie cook for firefighters?
54:00 Stephanie’s Sweet-Potato brownie recipe
56:10 Mango love and how best to cut and peel those tough fruits
59:45 Making Stephanie choose between chicken, cheese, or eggs!
1:01:57 How to keep plant-based food economical
1:05:00 Reducing excessive amounts of sodium in cooking
1:10:10 Favorite sweeteners and sugars for baking and cooking
Episode Resources
Watch the Episode on YouTube
PLANTSTRONG Podcast Episode Page
Auguste Escoffier School of Culinary Arts
Email for Chef Stephanie: smichalak@staff.escoffier.edu
Chef Stephanie's Sweet Potato Brownie Recipe
PLANTSTRONG Sedona Retreat - October 10th-15th, 2022 - A lifetime and transformative vacation awaits
PLANTSTRONG Coaching -...
One of our favorite quotes on the PLANTSTRONG team is, “It’s the Food, It’s the Food. It’s the Food!”
Well, today, it really is all about the food with guest, Chef Stephanie Michalak White - Lead Chef Instructor of Auguste Escoffier School of Culinary Arts Plant-Based Degree Program.
From an early age, Stephanie was inspired and motivated to make a difference in the food industry. She's worked in a variety of establishments, including small businesses, pop-ups, catering, and farm-to-table restaurants.
Not only is she passionate about cooking plantstrong food, but she’s also equally passionate about sustainability, ending food insecurities, and optimizing self-care - which are things we at PLANTSTRONG care deeply about.
Today, she shares with us some of her favorite grains, green leafies, veggies, must-have tools, and appliances for any kitchen, and she even shares a special recipe for her sweet potato brownies!
It’s a fun foodie chat with one of the most sought-after chefs and culinary instructors in the plant-based space.
Episode Timestamps
04:15 Welcome to Stephanie and the origins of her unique maiden name
06:05 How her love of plants started with her grandparents
09:45 When and why Stephanie was motivated to become vegan
19:08 Chef Stephanie’s area of focus on food insecurities in higher education
24:50 How she landed at Escoffier and the genesis of their plant-based culinary program?
26:55 How are the online courses being received and the many benefits of online education
29:08 Diversity of demographics at Escoffier and the plant-based program
30:11 Who was Auguste Escoffier? Father of Modern Cooking - History of the School of Culinary Arts
32:22 Why do people become chefs?
36:20 Chef Stephanie’s recommendations on basic cooking utensils for every kitchen
39:40 Stephanie gives Rip eggplant-inspired ideas (his least-favorite veg!)
42:41 Favorite squashes, rice, grains, and leafy greens
51:50 How would Chef Stephanie cook for firefighters?
54:00 Stephanie’s Sweet-Potato brownie recipe
56:10 Mango love and how best to cut and peel those tough fruits
59:45 Making Stephanie choose between chicken, cheese, or eggs!
1:01:57 How to keep plant-based food economical
1:05:00 Reducing excessive amounts of sodium in cooking
1:10:10 Favorite sweeteners and sugars for baking and cooking
Episode Resources
Watch the Episode on YouTube
PLANTSTRONG Podcast Episode Page
Auguste Escoffier School of Culinary Arts
Email for Chef Stephanie: smichalak@staff.escoffier.edu
Chef Stephanie's Sweet Potato Brownie Recipe
PLANTSTRONG Sedona Retreat - October 10th-15th, 2022 - A lifetime and transformative vacation awaits
PLANTSTRONG Coaching -...
1 hr 23 min