4 episodes

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.

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

    • Arts
    • 4.6, 38 Ratings

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.

    Plant Gourmet: #4: Guy Vaknin & Beyond Sushi - Get On The Boat

    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"

    • 1 hr 12 min
    #3: Elizabeth Petty & Carlos Hernandez: Raw & Radical

    #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.

    • 1 hr 16 min
    #2 - Ravi DeRossi & Daphne Cheng - A Food Epiphany

    #2 - Ravi DeRossi & Daphne Cheng - A Food Epiphany

    I talk to Ravi DeRossi and Daphne Cheng, while sitting in Ravi’s restaurant Mother of Pearl in the East Village. Ravi made a bold announcement at the end of 2015: to turn his 15 restaurants and bars 100% plant-based. He reached out to Daphne to make it happen.

    • 1 hr 21 min
    #1 - Scott Winegard - From Punk To Plant Food

    #1 - Scott Winegard - From Punk To Plant Food

    Scott is Director of Culinary Operations at Matthew Kenney Cuisine, working with Matthew to recently open Arata in Maine, 00+Co in New York, and Plant Food & Wine in Miami. In this first episode of Plant Gourmet I uncover Scott's winding journey from his early days in the garden, to musical world tours, to beautiful food, a path that bears Scott's signature: bringing the best out of plants.

    • 2 hr 4 min

Customer Reviews

4.6 out of 5
38 Ratings

38 Ratings

KatieLyn1313 ,

A veg foodie’s dream!

Just came across this podcast and I’m hooked! I hope more conversations are added. I never knew insight, context, creativity, and inspiration could be combined with conversations about plant-based cuisine so effortlessly!

SunBum2017 ,

The podcast of travel cooking channels

Really not what I expected!! Super hope this podcast isn’t over would. If u would love to know more about vegan restaurants and how they are started and managed this is the place. It’s like a Stephen Bourdain going to all this different places but in a podcast form. Sadly all only in NY and around ICE but still 👌👌.

Sherrinford ,

Pretentious af

The podcast starts off with a weird, tone-deaf rant by the host about how the phrase vegan food makes him think of lame, sad dishes by people who aren’t proper chefs, and how he hates people “obsessing over health” or “ramming activism down people’s throats”. Then he transitions into talking about how plant based food has only now, in the past few years, been “elevated” by great chefs (read: mostly white male chefs in the gourmet industry) and so it’s finally worth being reported on. He talks about how his first guest, a white male chef who was trained in non-vegan food then got into experimenting with it later on, is “the one person” who’s elevated plant based food more than anyone else. For someone doing a podcast on vegan food he seems incredibly ignorant - or perhaps just dismissive - of the history of vegan food, which has been eaten and developed for an incredibly long time in other cultures and subcultures. His tone makes it clear he only considers food to be “high” and “elevated” if it’s done within the extremely white male Western world of haute cuisine.

To be fair, I stopped listening after his super dismissive & stuck up intro, so maybe he gets better - or at least I’d expect his guests bring more knowledge of & love for vegan food than he does. But jesus, what an example of a white dude who doesn’t know sh*t about a subject deciding he’s going to be the big expert on it and host a whole show about it... without doing proper research, and while acting like the whole history of the field was worthless til he & other people like him got interested in entering and “elevating” it. Yikes.

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