Meet Plenty’s Culinary Council
It is a simple fact that people want to eat the foods they enjoy. Plenty is here not to try and change human nature, but to give people a better option — improving the lives of plants, people, and planet in the process. Making fresh produce more available and accessible worldwide is one part of achieving our mission, but the other equally critical part is growing flavorful food that people truly want to eat: nutritious, craveable fruits and vegetables.
Taking on such a food journey requires the support of the best chefs in the world, and we’re thrilled to announce the formative members of our U.S. Culinary Advisory Board who will be key partners in making Plenty’s mission a reality:
1. Dominique Crenn of Atelier Crenn
2. Nancy Silverton of Osteria Mozza
Dominique and Nancy’s endless accolades, including Michelin stars and James Beard awards, mark them as the pinnacle of culinary excellence. However, it is most especially their willful passion for flavor and unwillingness to compromise that has forged our mutual desire to work together. In their role on the Culinary Advisory Board, these esteemed chefs are partnering with Plenty to bring awareness to the need for better availability of food that forwards human and planetary health, proving to the world what is possible through better tasting, globally accessible, more sustainably-grown food.
In order to grow fruits and vegetables people crave, Plenty has moved farming indoors, providing plants with precisely what they need to be their very best, and nothing they don’t. As opposed to enduring the harsh whims of weather, or being cultivated specifically to travel thousands of miles in trucks, our plants are pampered with advanced environmental control, perfected light spectrums, the very best air quality, and so much more. Thanks to our revolutionary technology, Plenty is able to prioritize flavor in our produce like never before, making the seemingly impossible — say, fruits and vegetables every bit as craveable and satiating as potato chips or candy — entirely possible.
The feedback of progressive thought leaders in the food arena like Dominique and Nancy — and further expansion to local branches, as we also welcome Anthony Secviar of Protégé and Sam Mogannam of the Bi-Rite family of businesses to our Bay Area Culinary Council — will be invaluable as Plenty seeks to push the flavor and nutritional content of produce into a new stratosphere. We will look to them to help us set the highest standards in the products we carry, whether that be the heirloom varietals we choose to grow, or the new ways we advance agricultural technology to nurture our plants to their peak flavor. By partnering with Plenty on special events, offering guidance to our executive team, and sharing their knowledge and expertise with the greater world, the U.S. Culinary Advisory Board are critical to advancing the possibilities for the future of food.
Without question, what we’re doing is hard. While we already have incredible Plenty products that we’re proud of today, we also know that pairing the greatest plant scientists and engineers in the world with the very best chefs holds boundless potential at the nexus of flavor and nutrition. Together, we’ll not only grow the most craveable fresh food at a never-before-seen scale, but significantly advance human health by driving people to eat more of what they love: nutrient-rich, accessible, delicious plants.
Originally published at https://www.plenty.ag on July 26, 2019.
