In Parts 1 and 2 of our “Market Perspectives” series with Certified Master Chef James Corwell, we explored the rich history of culinary traditions and the crucial role chefs play in advocating for change at both local and national levels. In this third installment, we dive into the resources available to chefs seeking to innovate with plant-based ingredients and the strategies for effective industry collaboration that can drive meaningful change.

Resources for Chefs Innovating with Plant-Based Ingredients

Chef James Corwell emphasizes that staying informed about industry trends is essential for ongoing innovation. “Most chefs are so engrossed in their work that it can be challenging for them to look beyond the four walls of their kitchen,” says Corwell. To keep up with the rapidly evolving food landscape, he recommends turning to a variety of industry publications and resources.

Trade journals such as the American Culinary Federation’s Culinary Review, Nation’s Restaurant News, Restaurant Business, Food and Wine Magazine, Fast Casual, Eater, and QSR Magazine are invaluable for staying updated on the latest industry news and trends. Additionally, mainstream publications like the New York Times and Bloomberg offer in-depth food articles that provide insights into changing culinary habits.

For chefs particularly interested in plant-based cuisine, Corwell highlights VegNews and Forks Over Knives as excellent resources for vegetable-focused content. These publications offer valuable perspectives on plant-based cooking and lifestyle, helping chefs to refine their craft with innovative plant-based ingredients.

Two standout organizations that Corwell highly recommends are the Good Food Institute and New Harvest. The Good Food Institute (GFI) is a nonprofit organization dedicated to improving the global food system through plant-based and cultivated meat. “In all my interactions with them, I can’t recommend them higher as a fantastic resource for information on the plant-based industry,” Corwell notes. New Harvest, however, is a nonprofit research institute that supports cellular agriculture technology. Their open resources give chefs cutting-edge knowledge on the future of food production.

Collaborating with Food Producers to Drive Innovation

According to Chef Corwell, the rise of plant-based foods has led many large food manufacturers to form consortiums that bring together a diverse group of professionals—including chefs, food scientists, flavorists, and sustainability experts—to drive innovation. “The goal is to understand what chefs want, what they are cooking, and how to translate those ideas into market-ready products for consumers and chefs alike,” says Corwell.

Chefs can play a pivotal role in these collaborations by staying informed about the latest plant-based food market innovations. Companies like Beyond Meat and Impossible Foods have set the bar high by creating plant-based alternatives that closely mimic the taste and texture of traditional animal products. “Working with these new ingredients can help chefs and other culinary professionals stay ahead of the curve by offering their customers the latest and most exciting plant-based options available,” Corwell advises.

To maintain a competitive edge, Corwell encourages chefs to seek personal inspiration from diverse culinary scenes—whether in restaurants, food trucks, or even on social media. “There is an abundance of innovative ideas readily accessible,” he says. By staying curious and engaged, chefs can discover new trends and incorporate them into their culinary creations, potentially becoming influencers themselves.

As the culinary landscape continues to evolve, chefs who embrace these resources and collaborative strategies will be well-positioned to lead the way in creating delicious, sustainable, and healthful dining experiences.

Read Parts 1 and 2 of our Market Perspectives interview series with Certified Master Chef James Corwell and stay tuned as we dive deeper into these topics in future articles.