Learn from Len Senater own of the who Depanneur, who hosted a 1000+ dinner parties & worked with 100+ amateur & professional cooks from all over the world.
Tracy chats with Amanda Thomson about her alcohol-free wine and why we should all care about what’s in our wine. Her message is clear – we need to have greater transparency in labeling.
Chantal Cooke and Tracy chat how her passion for the planet is centered around plant-based eating, how caterers can better meet the needs of vegetarians and vegans and SO much more.
Chantal Cooke and Tracy chat how her passion for the planet is centered around plant-based eating, how caterers can better meet the needs of vegetarians and vegans and SO much more.
To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences
Learn how the Better Food Foundation through its innovative strategy DefaultVeg by working to make institutional food choices by encouraging healthier, more inclusive and sustainable food choices for all.
Desserts at events usually leave some guests with a desire to have their cake, but having to walk away without eating it too.
Apparently, the pastry chefs at those events have not met or taken one of Chef Fran Costigan’s Vegan Pastry classes. She feels that everyone’s sweet tooth, including those who are lactose intolerant, vegan, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, should be satisfied.
An inside look from Chef Murray Hall of Dolce Hotels & Resorts on how to incorporate local and seasonal ingredients into group menus while balancing budgets — and creating flavorful, plant-forward vegan, gluten- and dairy-free dishes even meat-eaters will dig into.
Once a competitive bodybuilder who believed it took animal protein to build muscle, Nina Curtis found her competitive edge when she “broke up with salmon” and became a vegan chef. While Nina Curtis has been a foodie since she was an eight-year-old helping her mom cook from scratch and lending a hand with her dad’s catering business, she never thought she would cook for a living. “That’s why you should never say never, because it could come back to haunt you,” she says. And, while her mom went organic long before it was a thing, Nina’s early professional food experience…
Wine may be made from grapes, but that doesn’t mean it couldn’t cause problems for vegan attendees or even those with milk, egg and shellfish allergies.