Worlds of Flavor 2020: From Mexico to Italy: A Plant-Based Twist on Global Classics

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This session is a part of The Culinary Institute of America’s Worlds of Flavor conference. Find more information about Worlds of Flavor at

From Mexico to Italy: A Plant-Based Twist on Global Classics
In this live cooking demonstration, we will look into how a classic sauce can be made plant-based and showcased in a variety of cuisines.

Maggie Eich

Logan McCoy

Sponsored by Nestlé Professional


The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.


Hz A. says:

awesome video, thanks

Shasta Fog says:

No nuts in it?? Did I hear her right?
What is it made from then, soy??

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