GLEAM is pleased to present Chef Michalak White of the esteemed Auguste Escoffier School of Culinary Arts. Chef Stephanie has been working in the hospitality industry for over a decade and has worked in a myriad of environments, including small restaurants, pop-ups, catering, farm-to-table establishments, and teaching kitchens. Many of her professional experiences have revolved around developing plant-based and seasonal dishes. She holds a bachelor of professional studies from the Culinary Institute of America, a master of arts in food studies from New York University, and is currently pursuing her doctorate in higher education leadership at Maryville University.
In Seasonality & Plant-Based Cooking, attendees will explore key facets of plant-based cooking, seasonality, and how they intersect. Additionally, we will explore how plant-based and seasonal cooking are perceived in the current and future marketplace and how to plan and build plant-based dishes. The session will end with a workshop brainstorming plant-based dish ideas based on location and season.