Restaurants Push for Smarter Protein

On this episode of On Foodable Weekly, our host Paul Barron gets to talk to Erik Oberholtzer of Tender Greens and Chef Stephen Giunta of Cargill about how plates are getting greener.

As the culinary leaders explain, while we are seeing alternative proteins like cricket and plant based proteins emerge, traditional proteins are not going away anytime soon.

Chef Guinta explains, “The plant based proteins are becoming part of dishes. They're not replacing traditional proteins– you’re not going to replace a pork chop with quinoa, for example, but they’re additions and providing more of a balanced approach.”

Oberholtzer adds that while we are seeing interesting food innovations coming out like the Impossible Burger or soy proteins from Beyond Meat, he prefers to stick to whole ingredients.

“What we’re seeing at least out of the fine dining world is that a lot of chefs are really leading with plants, they’re making plants the star. Plants are taking up more of the plate, but proteins don’t go away.”

Learn more about the future of protein by watching the episode above!

 
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Pebble Beach Food and Wine Celebrates Women Chefs at 'Beauties and Their Beasts' Dinner

Pebble Beach Food and Wine Celebrates Women Chefs at 'Beauties and Their Beasts' Dinner

By Allison Levine, Foodable Contributor

Just over a year ago, Bloomberg News wrote a story about how women are “everywhere in food empires but no head chefs.” The story went on to explain that “men overwhelmingly hold the highest paying and most prominent kitchen jobs at ambitious, independent restaurants across America. Women occupy just 6.3 percent or 10 out of 160 head chef positions at 15 prominent U.S. restaurant groups analyzed by Bloomberg.”  Even though women make up 35-45% of graduates at two of the country’s most prestigious cooking schools, there are still a “larger percentage of women chief executive officers than head chefs.” And, according to a New York Magazine Article (March 28, 2014) “since their inception about a quarter-century ago, only 12 percent of the winners of the James Beard award for Outstanding Chef and 16 percent of Food & Wine’s Best New Chefs have been women.”

The restaurant industry, as a whole, may be a male-dominated industry and the statistics may not seem very hopeful. But there are many women today who are receiving critical accolades as they head their own restaurants.  At the 8th Annual Pebble Beach Food and Wine event, a dinner was dedicated to five top female chefs. And, to make it even more fun, these five women prepared a dinner that was a tribute to whole animal cuisine, “proving that a woman’s place is wherever she can wield a cleaver.”

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