by James Corwell, Certified Master Chef In the South, there is a long tradition of braised collard greens and black-eyed peas to start off the new year. This is serious business in Atlanta, my hometown. The tradition ushers in good fortune as black-eyed peas represent good luck (and some say coins) and the greens represent…
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Musings of a Master Chef: Rich In Chocolate
by Certified Master Chef James Corwell This time of year we seek to celebrate the best in ourselves, family and friends. Connecting and reflecting in the dormant months of the year is part of the human-psyche. This is our collective time for retrospection, to adorn, to celebrating traditions and to nourish the soul with company,…
Musings of a Master Chef: Squash
by Certified Master Chef James Corwell This time of year, my cooking is inspired by all things squash. It is versatile, meaty, and satisfying on many levels regardless of flavor profiles or cooking techniques. Squash comes from a Narragansett Indian word askutasquash and considered an ancient crop that goes back 10,000 years. Squash is also…
GLOBAL 12 BILLION MISSION: Certified Master Chef James Corwell
The Plant Based World had the pleasure of connecting with James Beard Certified Master Chef, James Corwell, for LIVE Webinar/Q+A in preparation for his keynote address at the United Nations PRME Event on Global Sustainability. The PRME virtual conference is set to take place this October 26-29. REGISTER NOW! Check out the full, nearly hour-long…
Master Chef James Corwell: Free Webinar Hosted by Plant Based World
GLOBAL 12 BILLION MISSION A LIVE Discussion with Master Chef James Corwell The future of this world is ours to create, and there is no better place to start than on our plates. James Corwell, certified James Beard Master Chef, is at the forefront of this movement. The mastermind behind Ahimi (tomato “tuna” sashimi) is…