Episodes

  • Fermentation and Ageing : The Plant-Based Cheese School for Professionals

    Fermentation and Ageing : The Plant-Based Cheese School for Professionals
    Aug 19 2026
    Explore how fermentation and aging shape plant-based cheese for professional kitchens. This episode focuses on practical techniques, flavor development, texture, production planning, food cost, menu positioning, and restaurant profitability. It is made for chefs, foodservice teams, and plant-based producers looking to build stronger margins and more reliable products. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
  • Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality

    Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality
    Aug 18 2026
    Explore how plant-based breakfasts and brunches can strengthen hospitality operations while protecting margins. This episode covers menu design, food cost control, ingredient planning, staffing, guest appeal, and practical ways to create profitable buffet offerings for restaurants and hotels. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    5 mins
  • Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat

    Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat
    Aug 18 2026
    Plant-based hospitality is turning familiar comfort dishes into profitable menu opportunities. This episode explores how chefs and operators can reimagine raclette, fondue and roasts around plant-based ingredients while preserving flavor, ritual and guest satisfaction. Discover practical ideas for menu design, sourcing, portioning, pricing and food-cost control, with a focus on satisfying vegan and vegetarian dishes that support kitchen performance and restaurant margins. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
  • Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual

    Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual
    Aug 18 2026
    Plant-based street food for modern fast casual restaurants can be more than a trend. This episode looks at recipes and concepts that help operators shape appealing menus, manage food costs, and improve profitability while keeping the speed, flavor, and simplicity associated with street food in daily service. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    5 mins
  • The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking

    The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking
    Aug 18 2026
    Twelve months of profitable plant-based cooking for restaurants. Learn how chefs can plan seasonal menus, manage food costs, and build plant-based dishes that protect margins across the year. The Chef's Calendar connects hospitality creativity with practical restaurant management, helping teams serve appealing plant-based options while keeping operations financially sustainable. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    5 mins
  • The Art of Texture : Plant-Based Techniques for Fine Dining

    The Art of Texture : Plant-Based Techniques for Fine Dining
    Aug 18 2026
    Texture in plant-based fine dining is more than a visual detail. You will hear how texture shapes the eating experience, the craft behind creating it, and why it matters in high-level cuisine. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
  • The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking

    The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking
    Aug 18 2026
    Seaweed, marine alternatives, and coastal cooking take center stage as this episode examines how restaurants can build distinctive plant-based menus with strong commercial potential. It explores menu design, food costs, margin opportunities, and the value of coastal ingredients in attracting diners. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    6 mins
  • The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul

    The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul
    Aug 18 2026
    Explore how a Parisian brasserie can modernize its menu with plant-based dishes while protecting margins, managing food costs, and keeping the comfort and identity that define classic French dining. From recipe design to menu storytelling, pricing, sourcing, and kitchen workflow, it looks at the practical choices chefs face when making plant-based options profitable without losing the soul of the restaurant. CineFood: https://cinefood.fr Subscribe so you do not miss the next episode, leave a rating and share it: that is what puts it in front of other listeners.
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    5 mins