Knowledge Base › Char Nolan & Cathy Katin-Grazzini - Chef vs Chef

As a young culinary professional, how can we effectively promote plant-based cuisine globally while also deepening our understanding of its role in human and planetary health, and its connection to our own personal and collective well-being?

Chef vs Chef

Char Nolan & Cathy Katin-Grazzini - Chef vs Chef

Recorded

This event was on January 21, 2025

Join Chef Char Nolan and her special guest, author and Rouxbe grad, Cathy Katin-Grazzini the author of Love the Foods that Love the Planet, Recipes to Cool the Climate and Excite the Senses.(HCI, 2024). Cathy Katin-Grazzini’s life took a dramatic turn when a health crisis in her family led her to embark on a transformative health journey. Join us for an intimate conversation with Chef Char and Cathy as they share their experiences, delve into the world of recipe development, food photography, and the profound impact of a plant-based lifestyle on the environment. Prepare to be captivated by their warm and engaging discussion.

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Question

Blaise Lambert Cyubahiro

As a young culinary professional, how can we effectively promote plant-based cuisine globally while also deepening our understanding of its role in human and planetary health, and its connection to our own personal and collective well-being?

Answer

I would just keep your finger on the thumb of what's going on in, in, in the culinary world. Um, I mean, plant-based, as Char said, it's so different from 10 years ago when, when we were really, uh, very marginal and, uh, and people didn't know what the heck you were talking about. Um, and it was a hard sell. Now, unfortunately, it's like the other end of the spectrum where everybody has, um, uh, tried to co-opt the term plant-based, even if it doesn't mean plant-based anymore. In many circles, it's sort of plant ish, you know, with a lot of other, uh, you know, even animal based foods mixed into it. It's just sort of plant friendly or print, you know? So, um, so you have to really look through the weeds to, to stay true to what you wanna do. But yeah, I would just try to support other chefs, see what they're doing, stay current. You know, it depends what your interests are, what kind of cooking you like to do, you know, is it, is it more desserts? Is it more, um, you know, cooking? Is it, uh, is it, uh, influenced by foreign or particular different cultural, um, influences? If you have, if you are from a particular background, are you passionate about Mexican food or, or Japanese food, or, you know, so, you know, see what your specialization is, and then just keep learning. Keep learning. It keeps you inspired, it keeps you really stimulated, and then you can create it in your own unique fashion and put it forth as something unique and original of your own.

Char Nolan & Cathy Katin-Grazzini

Chefs

*Char Nolan* is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. *Cathy Katin-Grazzini* is a sustainable chef, and author of the Love the Foods that Love the Planet, Recipes to Cool the Climate and Excite the Senses(HCI Books, 2024) and Love the Foods that Love You Back, Clean, Healthy, Vegan Recipes for Everyone (Rizzoli, 2022), both photographed by Giordano Katin-Grazzini. In addition to developing healthy, climate friendly recipes from around the world, Cathy is a culinary instructor, teaches about the environmental and nutritional impacts of our food choices, and helps people take steps towards a greener, healthier lifestyle. Cathy manages her food blog, cathyskitchenprescription.com, and since 2015, has offered cooking classes, lifestyle counseling, and run corporate employee wellness programs. From 2017-2022 Cathy was Food Editor for VEGWORLD Magazine. In 2024 Cathy attended Climate Reality Leadership Corp’s NYC Training program. She and her husband Giordano Katin-Grazzini live in Ridgefield, Connecticut.