Vegan chefs to assemble at NYC Vegetarian Food Festival

The event’s Pear Stage is fully programmed with chef demos all weekend from an exceptional line-up of both celebrity and up-and-coming chefs.

The return of the NYC Vegetarian Food Festival + Symposium this year to Manhattan on May 21-22 marks its 10th instalment. 

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“The event has given a platform to some of the most talented chefs and culinary experts in the industry and has launched some of the city’s most popular restaurants, and this year is no exception,” says Nira Paliwoda, Co-Founder and President of U.S. Veg Corp.

The event’s Pear Stage is fully programmed with chef demos all weekend from an exceptional line-up of both celebrity and up-and-coming chefs.

Shenarri Freeman, aka ‘Shenarri Greens,’ is Executive Chef of Cadence, a plant-based restaurant with Southern soul in New York’s East Village by Overthrow Hospitality. She is also a 2022 James Beard Award semifinalist for Emerging Chef.

The event also features the newest in kitchen innovation from companies such as CookingPal and Tellus. CookingPal aims to redefine the future of cooking through beautiful, thoughtfully-designed products. Multo® is their first product, and the ultimate all-in-one smart kitchen appliance. With hundreds of smart recipes that can teach one to cook like a professional chef, 15+ cooking functions, and a dedicated tablet for remote control cooking experience. Chef Shenarri is introducing the Multo at the event. Tellus is a packaging company based in Belle Glade, Florida. Their products are made from U.S. grown plant fibers, including upcycled sugarcane fibers. They blend it and convert it to foodservice packaging products such as plates, bowls and takeout containers.

Among the hot topics of this year’s event centers around the fate of NYC’s restaurant industry. On the event’s Apple Stage, May 21, Diana Edelman, Sarah Ellen, Yesenia Ramdass, and Guy Vaknin will be discussing “The Changing Landscape of Restaurants”. This panel will not only address overcoming the challenges brought about by the pandemic but will also provide insight into opportunities that have materialized.

Diana Edelman is the founder of Vegans, Baby and shows people vegan dining is approachable and accessible. She consults with restaurants around the country to help them become vegan-friendly, curates chef-driven events and hosts international tours. Diana is the exclusive vegan tour curator for Alluring Africa, a partner with the James Beard Foundation.

Sarah Ellen is the founder and brains behind NYC Chinatown’s newest plant-based eatery, Cleanse Theory Kitchen. Sarah’s background as an International Wellness Expert and her passion toward Plantbased Cleansing, Fasting & ways to Detox gently, has inspired the menu. Besides providing delicious food, the restaurant gives her the opportunity to show more people the way to rapid nutritional healing, gut health, digestion & absorption.

Yesenia Ramdass is the founder and owner of Healthy As A Motha Vegan Kitchen, was born and raised in Washington Heights, NYC. After years of sharing her passion for rethinking lifestyle choices, she opened up her first 100% plant based restaurant in Long Island City, NY. Her concept offers Caribbean inspired dishes free from not just animals but free from toxic ingredients like artificial food colorings, carcinogenic oils, refined sugars and provide simple, clean and mostly organic ingredients.

Guy Vaknin is a renowned vegan chef known for his New York City restaurants Beyond Sushi, Willow, and Coletta, he celebrates plant-based cuisine through innovative flavors, techniques, and presentation. He’s appeared on FOX’s Hell’s Kitchen and ABC’s Shark Tank, and has plans to continue expanding his restaurants in New York City through his new hospitality group, City Roots. He’s passionate about bringing veganism to the masses through delicious food and creating a memorable dining experience. Chef Guy got his start at the very first NYC Vegetarian Food Festival in 2011.

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