The Culinary Institute of America

Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated” made with kelp noodles, arugula, basil hempseed pesto, cashew ricotta, Kalamata olives, green olives, heirloom tomatoes, and brazil nut parmesan. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.
Watch the full documentary and find plant-forward recipes here!

Chef Seizan Dreux Ellis Makes Dish, “I Am Confident,” at Cafe Gratitude

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular autumn and winter dish called, “I Am Confident” — a roasted cauliflower steak served with almond romesco sauce, coconut yogurt, hazelnut dukkah, and a tapenade of sundried tomatoes, kalamata olives and green olives. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time. 
Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude

Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe Gratitude, their approach to plant-based cuisine, how to best bring out flavors in produce, and naming all of their dishes with positive affirmations. He also addresses the benefits of a plant-forward diet, from health and wellness, to the environment.
After spending 8 years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco, working as executive chef for the original Cafe Gratitude restaurant for 4 years. He then moved to Los Angeles as corporate chef of Cafe Gratitude in Southern California. In 2017 Seizan received lay ordination in the Soto Zen lineage of Shunryu Suzuki Roshi at the San Francisco Zen Center where he continues his Buddhist practice.
Watch the full documentary and find plant-forward recipes here!

Chef Iliana Loza Makes a Vegan Stuffed Eggplant at Kismet Restaurant

Iliana Loza is the sous chef at Kismet Restaurant in Los Angeles. Here she demonstrates a vegan dish: eggplant stuffed with walnuts and a Fresno chile sofrito, topped with a black mint condiment and preserved mandarin oranges. She loves how the soft creamy eggplants pair so well with the crunch of the walnut filling and floral mint topping for an unexpected and beautiful dish. 
Watch the full documentary and find plant-forward recipes here!

Chef Sarah Hymanson Makes a Persimmon Salad at Kismet Restaurant

Sarah Hymanson is the chef and co-owner of the restaurant, Kismet, in Los Angeles, known for its dishes layered with Middle Eastern flavors and plant-forward, local ingredients. She demonstrates a chocolate persimmon salad with shallots, lemon, fried capers and fried rosemary.
Watch the full documentary and find plant-forward recipes here!

Chef Sarah Hymanson and Iliana Loza Talk Plant-forward Cooking at Kismet, Los Angeles

Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine.
Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise — especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.

Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with green goddess dressing and pickled red onion, garnished with fennel pollen and chervil. He calls the dish Umbellifers, which is a family of plants that make umbrella-shaped flowers, and includes carrots, celery and parsley.
Watch the full documentary and find plant-forward recipes here!

Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage”

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork.
Watch the full documentary and find plant-forward recipes here!