-1.4 C
Munich
Thursday, April 15, 2021

Meatless Farm partners with Certified Master Chef Daryl Shular

Latest News

Love our content? Join our mailing list!

Infrequent updates, news, insights and brand offers.

Meatless Farm has teamed up with the first African-American Master Chef, Daryl Shular, for video series, pop-ups and scholarship competitions.

Meatless Farm is expanding its presence in the foodservice industry by with a six-month partnership with Certified Master Chef Daryl Shular from Georgia, Atlanta.

Shular and the brand will be creating a series of videos entitled Cook With Chef, as well as pop-ups and summer BBQ cookouts. The collaboration will also include a competition where students from the Shular Institute will have the opportunity to win scholarships by Meatless Farm to support their culinary goals.

Shular is the first African-American Certified Master Chef, having passed the rigorous eight-day test and joining 65 others on the list. This marks Meatless Farm’s first partnership with a lauded American chef. The inspiration behind is to promote plant-based foods and change the perception of what “healthy food” means for foodservice professionals and consumers alike.

Last month, a study commissioned by Meatless Farm and carried out by OnePoll found that 71% of Americans are considering diets that reduce their meat intake. The plant-based meat brand’s collaboration with the Master Chef would show how its ingredients can be used to make both fine-dining and quick-service meals in restaurants as well as at home.

“Teaching my students how to not only succeed but to thrive in the culinary industry is of the utmost importance to me, and working with Meatless Farm will push them to reimagine traditionally meat-focused recipes so that they are healthier, not just for us as people, but also for the planet,” Shular said.

“Through my own experience cooking with Meatless Farm products, I find it incredible how much the texture and taste is the perfect complement to dishes I would find in fine-dining and fast-casual environments, and I can’t wait for Shular Institute students to expand their culinary horizons with it and use meatless products in our school-based restaurant Farmed Kitchen and Bar.”

Kavita Shah, Meatless Farm North America’s marketing director, added: “With an increased demand for plant-based innovations over the past year alone and our shared commitment of making deliciously meat-free food a more accessible reality for more people, we’re looking forward to the positive change and new food experience Master Chef Shular and his students will bring to the plate.”

In March, Meatless Farm also opened a new facility in Calgary dedicated to supply plant protein ingredients. It has also partnered with Spanish football club Real Madrid as part of a sustainable food initiative.

This content is sponsored by Meatless Farm, a commercial partner of The Vegan Review.

Anay Mridul
Anay is the managing editor of The Vegan Review. A journalism graduate from City, University of London, he was a barista for three years, and never shuts up about coffee. He's passionate about coffee, plant-based milk, cooking, eating, veganism, writing about all that, profiling people, and the Oxford Comma. Originally from India, he went vegan in 2020, after attempting (and failing) Veganuary. He believes being environmentally conscious is a basic responsibility, and veganism is the best thing you can do to battle climate change. He gets lost at Whole Foods sometimes.

Love our content? Join our mailing list!

Infrequent updates, news, insights and brand offers.