Chef Matthew Kenney: The Future of Food is Plant-Based - Episode 10

<p>Meet the man who's crafting the future of food: Chef Matthew Kenney. He's one of the world's first leading chefs at the cutting veg of plant-based cuisine, the author of 12 cookbooks, as well as his best-selling memoir, Cooked Raw. A plant-based creative visionary, Matthew is a culinary educator and CEO of <a href="https://www.matthewkenneycuisine.com/"><u>Matthew Kenney Cuisine</u></a>, a multi-faceted global company promoting a plant-based lifestyle.</p> <p>A graduate of the French Culinary Institute, Matthew worked in upscale New York City kitchens. He went on to open his own highly regarded restaurants in New York and the East Coast. Matthew earned several awards, 2x nominated as a Rising Star Chef in America by the James Beard Foundation. Matthew has made appearances on many shows, as well as speaking appearances for two incredibly popular TEDx talks.</p> <p>Matthew Kenney Cuisine offers <a href="https://www.matthewkenneycuisine.com/hospitality"><u>plant-based dining</u></a> all over the world from Bahrain to Bogota to New York to LA to San Francisco to Sydney, and many other international cities, with restaurants, eateries, and cafes offering 100% plant-based menus.</p> <p>We discuss:</p> <p>How things are going during the pandemic lockdown</p> <p>MKC's global businesses: restaurants, education, events &amp; products</p> <p><a href="https://www.foodfutureinstitute.com/FFI-COURSE-CATALOGUE.pdf?cb=1591311261815"><u>Food Future Institute</u></a> online culinary education</p> <p>The reopening of sit down and outdoor dining</p> <p>How MK restaurants are available for delivery &amp; takeout during COVID</p> <p>Plant Food &amp; Wine in Venice Beach, Los Angeles</p> <p>The pandemic and how it affected his restaurants</p> <p>Matthew's beginnings as a chef in Mediterranean cuisine</p> <p>Health &amp; wellness, fitness &amp; how he fell in love with restaurants</p> <p>How plant-based food can be the future of food</p> <p>How superior online culinary learning is accessible to everyone</p> <p>Why his virtual culinary