Summary
Chefs have a large impact on directing emerging food trends. They chase new ingredients, new flavors, new formats, and sometimes even simply reinterpret classics to fit current events. Alt protein in no exceptions. Yet, even to this day, the sector has been criminally slow to embrace and truly leverage the creativity and influence this group possesses.
We speak with two amazing chefs at the forefront and learn how cultural influences and cultural roots guide menu development and product development, examine the value chain that underpins global food system transformation and the livelihoods affected, better understand how chefs use their platform to influence behavior and diet change, and offer some advice on pursuing a culinary career in the alt protein space!
Moderators
Matt Tom, Co-founder, GFPBAP
Tawanda Muzhingi, Co-founder, GFPBAP
Panelists
Sascha Weiss, Director, R&D, Perfect Day
Melissa Lee, Founder & Principal, Cooking BeautifulLee