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Plant-based Across the Menu: The Versatility of Plant-based Proteins

Now Available On Demand

In today’s climate, chefs and foodservice professionals in restaurants and non-commercial operations are innovating, adapting menus and finding new ways to shift their sales models. It’s more important than ever to utilize versatile ingredients and flavors across the menu and keep up with customer demand trends, such as the increasing interest in dishes that offer a twist on comforting classics and an intensified craving for foods that impact emotional, physical and societal wellbeing.
 
Join Plant-Powered Dietitian, Sharon Palmer, MSFS, RDN and James Beard Award-Winning Chef JJ Johnson of FIELDTRIP (Harlem) as they share inspiring ways to bring plant-based proteins to the table and satisfy guests. JJ and Sharon will discuss the benefits of plant-based dishes that go beyond the burger to help you think outside the plant-based box and meet the needs of your customers.
 
After this webinar, attendees will be able to:

  • Demonstrate a better understanding of menu trends in today’s climate
  • Communicate the benefits of plant-based eating to flexitarian consumers in new and craveable ways
  • Implement new and versatile plant-based menu items

Attend and earn 1 CEU hour for AND and RCA

MorningStar Farms® recipes featured in this webinar can be found at https://www.kelloggsawayfromhome.com/en_US/CulinaryInspiration/recipes.html

SPONSORED BY
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Sharon Palmer, MSFS, RDN
The Plant-Powered Dietitian


 

JJ Johnson
Chef & Founder
FIELDTRIP (Harlem)

 

Alan Liddle - Moderator
Senior Data & Events Editor
NRN Restaurant & Food Group