We’ve come a long way from the simple veggie burger.

In 2016, some of our finest food is by chefs who choose to make plants their focus. Whether you call that “vegetable-forward”, “plant-based cuisine” or just good food, the trend is undeniable.

And here are some definitions of those terms, if you like :)

Chefs are combining new technology, new ingredients and new ways of thinking to elevate vegetable dishes as never before. From fermentation to compression to dehydration, aging, smoking, paco-ing, complex molecular gastronomy techniques or just simple care and good sourcing, this is culinary art on a far different level from what many people would still associate with a plant-only meal. 

This food is not about an obsession with nutrition or activism, 
it's about the highest-quality ingredients, creativity and innovation.

These are conversations that go beyond PR soundbites, and dive deep.  Chefs talk about their journeys, the nitty-gritty of running plant-based restaurants, and specifics about ingredients and menu development. 

For enthusiasts and those in the business, Plant Gourmet is an essential resource to track where we are with food today, and where the future will take us.

Presented by Rob Laing

Rob is someone who wakes up and asks "Where are we eating lunch?" 

With an excitement for great food and great chefs, Rob has travelled all over the world searching for novel food experiences, whether fine dining in Melbourne, or on a plastic stool on a street in Hanoi.  

After living in Tokyo for 8 years as CEO of a fast-growing tech startup, Rob became plant-based in 2015, decided to completely change careers, and spent months training in Thailand and LA learning how to prepare raw plant-based food at a high level, especially focused on technology in the kitchen.

Rob now runs Farm.One, a high-tech indoor farm hosted by the Institute of Culinary Education, in the middle of New York's Financial District, growing rare herbs and greens directly for the best chefs in NYC.