Vegetarian food has come along way since Deborah Madison walked into a professional kitchen in the late 1960s. In this Google talk the New Mexico-based cookbook author, chef and teacher talks about how vegetarian cuisine went from being ''heavy, dark and gray'' to looking like food people actually recognize.
"I did the backwards thing...I introduced butter and cheese," Madison said while explaining how she contributed to the evolution of vegetarian cuisine. Her philosophy is very simple: people want to eat a pancake that looks like a pancake and lasagna that looks like lasagna, even if it's vegetarian.
Madison recalls her days at Chez Panisse and the challenges she's had operating her own restaurants. Watch her enlightening talk below and afterwards swing by Madison's website to check out her latest cookbook The New Vegetarian Cooking for Everyone.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.