Plant Chat: Chef Matthew Kenney
It is such a pleasure to have Matthew Kenney from Matthew Kenney Cuisine on my blog today! Matthew is a fellow Los Angelino and plant-based food advocate, as well as chef, and it’s exciting to see the impact he is making in this community. He created Plant Food + Wine, which is a plant-based restaurant in Southern California, which is the perfect place to dine because of their unique raw plant-based recipes and ideas. The restaurant even offers suggestions on how you can dine at home! Matthew is also a part of Make Out, a fast-casual concept with fresh juices and a plant-based menu. In addition to his successful restaurants, Kenney founded the world’s first classically structured raw food culinary academy and now operates around the world with locations in Venice, CA; Belfast, ME; Hua Hin, Thailand; globally via the online education platform; and soon to open, Miami, FL. Kenney has also written and published over a dozen plant-based cuisine cookbooks, his most recent being Cooked Raw, a memoir that tells the story of how he transitioned from a mainstream celebrity chef in New York, to a pioneer of plant-based cuisine.
Come read what he is accomplishing in the plant-based world in my interview!
What inspired you to get involved in the plant-based culinary movement? What was your path?
Much of my interest in nature and food stems from growing up in Maine, and some of my earliest and favorite memories including foraging with my family. I fell in love with restaurants and the people who work in kitchens during my first summer job as a dishwasher. My path began at a young age, as I always had an interest in healthy food and the curiosity to learn about ingredients I had never seen before. I knew my future was in food, so I enrolled in the French Culinary Institute in New York.
Do you feel that plant-based foods are being more embraced among the mainstream community? Do you find that omnivores follow you in your restaurants and books, in addition to plant-based eaters?
Our application of innovative techniques, recipes and food aesthetics gives us the opportunity to be embraced by all types of diners. We take pride in showing guests that aren’t familiar with plant-based foods delicious cuisine at each of our restaurants.
Tell me a bit more about your restaurant in Venice. What is your culinary philosophy there? What are some of your favorite dishes on the menu?
My favorite dish on the menu is the Plant Food + Wine MK Salad with mixed greens, sprouts, avocado, dulse, hemp seeds, feel crackers, olives and lemon dressing. I order this almost every time I have lunch in Venice. Everything we do is based upon our desire to bring together culinary art and ultimate nutrition. We focus on innovative techniques and creative thinking to prepare minimally processed, plant-based cuisine that is delicious, vibrant and nutritious. We believe that we are crafting the future of food, and this is the mission that inspires all of our work.
How is the plant-based food scene and community in LA compared to other cities?
One of the reasons I was drawn to California was the incredible access to stunning locally grown produce. Plant Food + Wine Venice alone works with close to 15 local suppliers and they are a huge part of delivering an impeccable restaurant experience.
Can you share a few of your favorite food and cooking tips for those new to plant-based eating? So many people think it will be difficult and challenging to cook this way, but do you have some easy tips to share?
-Growing your own edible garden is a great way to produce organic herbs and garnishes for your meals. That’s the easiest way to enhance the flavor and presentation of your plant-based dishes. It’s best to always keep a fresh supply of basil, thyme, oregano, rosemary, sage and dill.
-Quick and easy sauces like pesto, hummus, tahini, salsa, guacamole or “sour cream” made with nutritional yeast make plant-based and raw meals interesting and unique. My book, Plant Food is a guide to flavor rich sauces to compliment plant-based cuisine.
What are your five favorite foods you simply can’t live without?
Cold pressed juices with seasonal ingredients, salads, avocados and tomatoes (if in season)