We recently connected with Nina Curtis and have shared our conversation below.

Nina, looking forward to hearing all of your stories today. We’d love to start by getting your thoughts on what you are seeing as some the biggest trends emerging in your industry.

Major trends in the plant-based industry include the rise of innovative plant-based meat and egg alternatives utilizing whole plant-based food ingredients.

Firstly, plant-based meat products are advancing rapidly. Companies like Chunk Foods are leading this trend with their plant-based meat, which uses advanced technology and whole food ingredients to replicate the texture and flavor of traditional meat. Similarly, Elmhurst1925 Terra Meat Plant-Based Chicken, made from a single ingredient—hemp—shows how simple, innovative solutions can create high-quality meat alternatives. These products are ideal for those reducing meat consumption while seeking satisfying and nutritious options.

Secondly, plant-based egg alternatives are gaining prominence. Companies such as AcreMade offer versatile egg substitutes that excel in cooking and baking. These alternatives meet the demand for plant-based ingredients that mimic the functionality and taste of traditional eggs, making them useful for both home cooks and professionals.

While plant-based milks also continue to expand, offering diverse options, the innovations in plant-based meats and egg alternatives highlight significant progress in the industry. My experience with integrating products like Chunk Foods’ plant-based meats, Elmhurst1925 Terra Meat, and AcreMade’s egg alternatives into my menus and recipes has been met with enthusiastic feedback. Colleagues and customers alike have praised their taste and quality. As a plant-based chef and food service provider, I’m excited about these innovations. They align with my commitment to using primarily seasonal and local ingredients while offering equitable and accessible options for all, allowing me to create flavorful, healthful dishes that appeal to a wide audience.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

For those who may not be familiar with my work, I’m Nina Curtis, an award-winning plant-based chef with over two decades of experience in the culinary world. My journey into plant-based cuisine began with a profound passion for creating delicious and healthful dishes using whole, plant-based ingredients. This passion, combined with rigorous training and an MBA from Pepperdine University, has shaped my approach to both cooking and business.

My work focuses on crafting exquisite plant-based cuisine that goes beyond just satisfying dietary preferences; it aims to redefine the culinary experience through innovative flavors, textures, and techniques. I offer a range of services, including menu ideation and development, recipe creation, and consulting for both individuals and businesses. I am also known for curating exquisite dining experiences that showcase the depth and versatility of plant-based cuisine. Whether it’s designing a new plant-based menu for a restaurant, conducting engaging culinary demonstrations, or collaborating with culinary colleagues near and far, my goal is to elevate plant-based eating to new heights.

What sets me apart in this field is my commitment to blending traditional culinary excellence, with innovation and a deep understanding of plant-based nutrition. I strive to use seasonal and local ingredients whenever possible, ensuring that my dishes are not only appetizing but also aligned with sustainable and equitable practices. My extensive experience in various culinary roles, from director of culinary to executive chef, has equipped me with a unique perspective and a wealth of knowledge that I bring to every project.

I’m particularly grateful for the positive impact my work has had on both the culinary industry and my clients. Seeing people, whether they’re seasoned chefs, passionate cooks or new to cooking, embrace plant-based cuisine and discover its possibilities is incredibly rewarding. The enthusiastic feedback I receive from clients and colleagues, coupled with the successes of my public speaking engagements, culinary presentations, and my writings about the art and business of the plant-based food industry, underscores the effectiveness and appeal of my approach.

For potential clients, customers, and my community, I want you to know that my brand is rooted in a passion for making plant-based eating accessible, enjoyable, and innovative. I am dedicated to pushing the boundaries of plant-based cuisine while remaining true to my ethos of sustainability and seasonal sourcing. My mission is to inspire and empower others to explore the extraordinary world of plant-based food, whether through a new recipe, an exquisite dining experience, a culinary consultation, or an engaging speaking session.

Let’s talk about resilience next – do you have a story you can share with us?

Specializing in plant-based cuisine during my culinary career has required considerable resilience, especially when the field was less recognized. Undeterred, I organized special events to showcase the potential of plant-based dishes. I carefully crafted menus using a variety of plant-based ingredients and ensured each dish was as flavorful and innovative as traditional options. The events’ successes and the enthusiastic response from diners and critics marked a turning point, proving that plant-based cuisine could match and even surpass traditional fare in appeal.

This experience highlighted the power of perseverance and staying true to one’s vision. Despite early challenges, my commitment to plant-based cuisine remained unwavering. Over the years, witnessing the industry’s evolution and growing acceptance of plant-based food has been incredibly rewarding. My resilience has enabled me to pioneer new culinary possibilities and inspire others to explore plant-based cooking.

Initially, plant-based options were limited, and the concept was often met with skepticism. My father, a classically trained chef, was initially hesitant about my focus on plant-based cuisine, driven by a natural desire to protect and ensure my success. Similarly, many industry peers viewed plant-based cooking as a fleeting trend rather than a serious culinary field.

Despite this, I stayed true to my vision. Over time, my father came to recognize and support my achievements, and the industry’s perception of plant-based cuisine has shifted positively due to increasing consumer demand and changing attitudes towards sustainability and animal welfare.

I’ve had the privilege of working in dynamic, fully vegan restaurants and serving as director and executive chef in plant-based kitchens. I’m excited about the future of plant-based cuisine as it gains increasing acceptance and interest from both industry professionals and consumers.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Building a strong reputation within the plant-based culinary industry has been a multifaceted journey, driven by several key factors:

1. Commitment to Excellence: From the beginning, my focus has been on crafting plant-based dishes that are not only healthful but also exceptional in flavor and presentation. This dedication to quality has set a high standard for my work and helped establish my reputation as a pacesetter in plant-based cuisine.

2. Innovative Approach: I’ve consistently pushed the boundaries of plant-based cooking by integrating cutting-edge techniques and ingredients. Whether it’s through unique recipe development, creating exquisite dining experiences, or incorporating advanced plant-based products, my innovative approach has garnered attention and respect within the industry.

3. Educational Engagement: Sharing my knowledge and expertise through food demonstrations, lectures, and speaking engagements has been instrumental in building my reputation. By educating others about the possibilities of plant-based cuisine, I’ve not only expanded the reach of my work but also positioned myself as a trusted authority in the field.

4. Positive Impact and Feedback: The enthusiastic feedback from clients, colleagues, and audiences has played a crucial role in solidifying my reputation. Positive testimonials and successful collaborations have reinforced my credibility and highlighted the value I bring to the plant-based culinary field.

5. Authentic Passion: My genuine passion for plant-based cooking and commitment to sustainability resonate with people. This authenticity has helped build a loyal community and establish my reputation as someone who not only excels in culinary artistry but also cares deeply about making a positive impact.

By combining these elements—excellence, innovation, education, positive feedback, and passion—I’ve been able to build a strong and respected reputation within the plant-based industry and beyond.

Thank you, Nina

Contact Info:

• Website: https://www.chefninacurtis.com/
• Instagram: https://www.instagram.com/botanicalchef/?hl=en
• Linkedin: https://www.linkedin.com/in/nina-curtis/
• Youtube: https://www.youtube.com/user/curtiscomm8

Image Credits

Photographer: Francisco Chavira-Photos: Me in black chef jacket, gray apron & both photos in peach blouse.

Photographer: White House Staff Photographer: Photo of First Lady Dr, Jill Biden and myself.

All other photos by me.