<br />
this is our<br />
CRAFT<br />
WELCOME TO<br />
CRAFT<br />
It’s a bit serendipitous that the first edition of CRAFT in my time with Sodexo is about the pursuit<br />
of plant-forward plates. My new role as the Director of Culinary Innovation is all about re-thinking<br />
the way our kitchens create crave-worthy dishes for increasingly health and environmentally<br />
conscious Gen Z students. Shifting plant-forward is an enormous part of this and something I’m<br />
personally very passionate about.<br />
My most recent culinary experience was at The Humane Society of the United States, where I<br />
worked on plant-based menu development and culinary education to empower other chefs in the<br />
creation of 100% plant-based meals. Working with fresh vegetables, hearty grains, protein-packed<br />
legumes, juicy fruits, and fragrant herbs is all about treating your ingredients with respect -- just<br />
like you would with a tender ribeye or freshly caught<a title="Craft Magazine SPRING 2022 page 1" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=1"> this is our CRAFT</a>
<a title="Craft Magazine SPRING 2022 page 2" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=2"> WELCOME TO CRAFT It’s a bit serendipitous that</a>
<a title="Craft Magazine SPRING 2022 page 3" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=3"> 3</a>
<a title="Craft Magazine SPRING 2022 page 4" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=4"> Plant-Forward A style of cooking and e</a>
<a title="Craft Magazine SPRING 2022 page 5" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=5"> A meatless start to the morning Bridgewater State</a>
<a title="Craft Magazine SPRING 2022 page 6" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=6"> The “Breakfast & Beyond” station at Binghamton Un</a>
<a title="Craft Magazine SPRING 2022 page 7" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=7"> At Framingham State University in Massachusetts, </a>
<a title="Craft Magazine SPRING 2022 page 8" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=8"> Beyond Tofu: Exploring Seitan as Another Source o</a>
<a title="Craft Magazine SPRING 2022 page 9" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=9"> Irresistible Plant-Based Desserts Steal the Show </a>
<a title="Craft Magazine SPRING 2022 page 10" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=10"> 1,414 pounds of Jackfruit purchased b</a>
<a title="Craft Magazine SPRING 2022 page 11" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=11"> Dining Halls across the country are creating desi</a>
<a title="Craft Magazine SPRING 2022 page 12" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=12"> The University of Findlay in Ohio has an entire s</a>
<a title="Craft Magazine SPRING 2022 page 13" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=13"> At the University of Mary Washington in Virginia,</a>
<a title="Craft Magazine SPRING 2022 page 14" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=14"> Protein-Packed Yellow Peas Revitalize Local Maine</a>
<a title="Craft Magazine SPRING 2022 page 15" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=15"> Maine Course Pakora-Style Chicken or Tofu Fritter</a>
<a title="Craft Magazine SPRING 2022 page 16" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=16"> Exploring Alternative Proteins from the Sea 16</a>
<a title="Craft Magazine SPRING 2022 page 17" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=17"> Executive Chef Patrick Kilduff from Bentley Unive</a>
<a title="Craft Magazine SPRING 2022 page 18" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=18"> Plant-Forward </a>
<a title="Craft Magazine SPRING 2022 page 19" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=19"> California Chef Reacts to the Modern Plant-Forwar</a>
<a title="Craft Magazine SPRING 2022 page 20" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=20"> Fresh “Floribbean” Flavors Flourish in South Flor</a>
<a title="Craft Magazine SPRING 2022 page 21" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=21"> Scotch Bonnet Red Pepper Sauce Ingredients 2</a>
<a title="Craft Magazine SPRING 2022 page 22" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=22"> Sodexo Kitchens Go All-In on the Plant-Powered Ch</a>
<a title="Craft Magazine SPRING 2022 page 23" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=23"> The new campus Plant-Powered Challenge is good fo</a>
<a title="Craft Magazine SPRING 2022 page 24" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=24"> Chef’s Love of Curry Cele at Muhlenberg College W</a>
<a title="Craft Magazine SPRING 2022 page 25" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=25"> Coconut Curry rated Ingredients </a>
<a title="Craft Magazine SPRING 2022 page 26" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=26"> Elevating Plant-Forward Staples with Sauces and D</a>
<a title="Craft Magazine SPRING 2022 page 27" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=27"> Students at Texas A&M University-Commerce are lov</a>
<a title="Craft Magazine SPRING 2022 page 28" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=28"> Avocado Dressing Ingredients 1/2 small ripe avo</a>
<a title="Craft Magazine SPRING 2022 page 29" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=29"> Meet Hawaiian ‘Ulu, the Versatile Tropical Superf</a>
<a title="Craft Magazine SPRING 2022 page 30" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=30"> </a>
<a title="Craft Magazine SPRING 2022 page 31" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=31"> Cruciferous “Firecracker Salad” Thinks Beyond the</a>
<a title="Craft Magazine SPRING 2022 page 32" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=32"> Being Mindful About Plant-Forward The Mindful sta</a>
<a title="Craft Magazine SPRING 2022 page 33" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=33"> Mindful Charred Sweet Corn and Baby Kale Salad I</a>
<a title="Craft Magazine SPRING 2022 page 34" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=34"> A Modern Charter Day Plant-Based British Classi</a>
<a title="Craft Magazine SPRING 2022 page 35" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=35"> enu 35</a>
<a title="Craft Magazine SPRING 2022 page 36" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=36"> Campus Farmer’s Markets Reveal the Possibilities </a>
<a title="Craft Magazine SPRING 2022 page 37" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=37"> Sweet Potato Black Bean Quesadilla with Citrus</a>
<a title="Craft Magazine SPRING 2022 page 38" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=38"> The dining team at George Mason University in Vir</a>
<a title="Craft Magazine SPRING 2022 page 39" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=39"> 39</a>
<a title="Craft Magazine SPRING 2022 page 40" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=40"> During a summer trip to the beach, Chef Brian Mar</a>
<a title="Craft Magazine SPRING 2022 page 41" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=41"> Reimagining an American Barbeque Classic 41</a>
<a title="Craft Magazine SPRING 2022 page 42" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=42"> Abuelita’s Award-Winning Refried Beans Executive </a>
<a title="Craft Magazine SPRING 2022 page 43" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=43"> Tulane Culinary Team Thinks Plant-Forward at Ever</a>
<a title="Craft Magazine SPRING 2022 page 44" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=44"> Dive Deep into Peruvian Ceviche with Chef Claudia</a>
<a title="Craft Magazine SPRING 2022 page 45" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=45"> Plant-Forward Ceviche with Aji Amarillo Ingre</a>
<a title="Craft Magazine SPRING 2022 page 46" href="https://secure.viewer.zmags.com/publication/fd13f62f?page=46"> </a>