While many think this increase is led by vegans, all kinds of eaters are opting for plant-based meals! Over half of US consumers<\/a> report they eat a meat-free meal at least once a week.<\/p>\n While these three diets often get lumped together, each has a unique definition.<\/p>\n Many restaurants that used to serve mainly meat-packed dishes are recognizing the benefits of offering at least a few meatless entrees. At the same time, chefs are catching onto consumer demand for more whole foods like vegetables, whole grains, and fruits\u2026resulting in menu items like veggie-studded quinoa bowls and pot pie featuring mushrooms rather than chicken.<\/p>\n Other chefs are turning their entire menu plant-based, and making animal products a flavoring agent rather than the focus of the menu. And an increasing number of restaurants are rolling out entirely vegetarian or vegan menus. These include Modern Love<\/a>, where Chef Isa Chandra Moskowitz churns out vegan comfort food, and the vegetable-centric Vedge<\/a>.<\/p>\n Even meat-centric barbeque dishes can be made plant-based with the help of ingredients like jackfruit<\/p><\/div>\n Some plant-based restaurants are proving that connecting plant-based menus with the local environment can lead to success. Chef Ricky Saward and other members of Seven Swans<\/a> in Frankfurt source many of their ingredients from local farms and forests. By utilizing ingredients like juniper berries, magnolia blossoms, potatoes, and plums, Seven Swans creates dishes that have garnered the establishment a Michelin Star<\/a>.<\/p>\n Seasonal cooking means serving dishes like sweet potato gnocchi in the fall<\/p><\/div>\n This points to the importance of chefs having a connection to where their food comes from. If chefs don\u2019t know who is growing the ingredients in their dishes, they should at least know what\u2019s in season so they can select local and flavorful ones. For Escoffier students preparing to become chefs, the Farm to Table<\/a> Experience allows them to connect with local farmers and food producers, potentially planting the seed that could allow a lifetime of local and sustainable sourcing.<\/p>\n It\u2019s hard to lay out one blueprint for all plant-based restaurants to follow. Especially when these restaurants range from fine-dining establishments to fast-casual lunch spots. But if one thing\u2019s true, it\u2019s that the food still matters. While diners may enter a restaurant for its plant-based menu, they are unlikely to return if their meal was anything short of delicious.<\/p>\n Plant-based chefs can elevate vegetables into dishes like this roasted cauliflower with tahini sauce by Escoffier Plant-Based Culinary Arts student Bree C.<\/p><\/div>\n It is possible to churn out excellent plant-based dishes with a background in general culinary arts. However, understanding how to identify and work with ingredients and techniques specific to plant-based cooking can really give chefs a leg up, especially if they dream of becoming a vegan chef<\/a>.<\/p>\n For example, it can be helpful to know how to create a creamy vegan \u201ccheese\u201d from cashews and nutritional yeast, and understand how the texture varies between grains like farro, rye, and spelt.<\/p>\n A plant-based culinary school<\/a> like Escoffier introduces students to culinary fundamentals and also dives into techniques and skills that are specific to plant-based cooking. Students can also explore concepts like menu design and entrepreneurship, which may come in handy if they decide they wish to open their own plant-based restaurant.<\/p>\n There\u2019s no doubt that interest in plant-based food is growing. Still, history has shown that plant-based restaurants and individual dishes can still fail. If you\u2019re interested in incorporating plant-based dishes into your restaurant, the more knowledge and skills you can obtain, the better.<\/p>\n One way you can potentially improve your understanding of plant-based cooking is by enrolling in a culinary school specifically designed for those interested in plant-based cuisine. Escoffier\u2019s program introduces Plant-Based Culinary Arts<\/a> students to topics including recipe modification, global cuisine, plant-based wellness, and more.<\/p>\n To explore if this program could reach your goals, contact us<\/a> today.<\/p>\n To learn more about how to start or advance your culinary career, check out these articles:<\/strong><\/p>\n *Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Increased consumer interest in plant-based foods means more plant-based restaurants. Learn about how plant-based eating is shaping restaurant menus.<\/p>\n","protected":false},"author":23,"featured_media":22485,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1317],"tags":[1207,1319,491,221],"class_list":["post-24316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-food-drink","tag-menu-development","tag-plant-based","tag-vegan","tag-vegetarian"],"acf":[],"yoast_head":"\nWhat Are the Differences Between Vegetarian, Vegan, and Plant-Based?<\/h3>\n
\n
Plant-Based Dishes Hit Restaurants Around the World<\/h2>\n
![\"Plant](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/10\/Plant-based-jackfruit-bbq-dish-768.jpeg\")
Offering Plant-Based Options Wisely<\/h2>\n
![\"Sweet](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/10\/Sweet-Potato-Gnocchi-in-a-white-bowl-768.jpg\")
How to Succeed in a Plant-Based Restaurant<\/h2>\n
![\"Roasted](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/07\/Roasted-cauliflower-with-tahini-sauce-on-a-grey-plate-768.jpeg\")
![\"Maria](\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Maria-Rodriguez-headshot.jpeg\")
\u201cIn this course, you can learn a lot of skills you may need in the future. You can not only learn your recipes, but also the skills you can use in life.\u201d*
\nMaria Rodriguez, Plant-Based Culinary Arts Student<\/strong><\/p><\/blockquote>\n<\/div>\nWant to Open Your Own Plant-Based Restaurant?<\/h2>\n
\n