Culinary Demonstration with Chef Pankaj Pradhan

Culinary Demonstration with Chef Pankaj Pradhan

FEATURING "HOW TO ADD A STELLAR VEGAN ITEM TO YOUR MENU" 

SUNDAY, MARCH 3, 2019, 11:00 AM - 11:30 AM, CENTER STAGE

Chef Pankaj has created menus that incorporate cuisines from around the world to entice a diverse group of people to his vegan and vegetarian restaurant. As part of our keynote on sustainability, Chef will bring his culinary expertise and talent to Center Stage to share easy and stellar ways on adding tasty and vegan items to your menu!  Don't miss this opportunity to taste and learn from the Chef who has been carrying vegan to school and educating the younger generation to live healthier while sustaining a healthier world. 

About Pankaj Pradhan

About Pankaj Pradhan

OWNER/CHEF, RED LENTIL 

I’m the proud owner and chef of the Red Lentil, a vegan and vegetarian restaurant just outside of Boston, in Watertown, Massachusetts.

I came to cooking in a rather roundabout way. During a brief career in IT, I realized something was missing from my life. I felt drawn towards cooking, so I decided to go to culinary school in Kolkata, in my home country of India.

I landed jobs working for Hyatt Hotels and Carnival Cruise Lines. During my time as a chef at Carnival, I visited over 40 countries and completed my higher culinary training in France. Being exposed to so many different places, cultures, and cuisines was one of the most enriching experiences I ever had.

I’d grown up vegetarian, and working on a cruise ship meant handling a great deal of beef—not exactly the ideal food for a vegetarian to cook with. Next, I tried living as a chef in New York City at an Indian restaurant.

Although I love working with Indian spices and technique, my time in France inspired my passion about French cuisine. I relocated to Rhode Island, working for several years as a chef at a vegetarian restaurant.

Then, I became a dad: of newborn twin sons, no less, which meant I needed a more flexible schedule. In the middle of 2009, with the economy tanked and restaurants closing left and right, I decided to take a risk and start up a restaurant. Red Lentil Vegetarian and Vegan Restaurant was born.

The Red Lentil has allowed me to express my creativity as a chef more than ever before. Of course, running a restaurant is about so much more than just the food itself. Even in our social-media-dominated society, food can still bring people together. A good meal can transform a person’s attitude and outlook on their day.

I love interacting with people. I created a menu that incorporates cuisines from around the world because I wanted to entice a diverse group of people to my restaurant.

Creating delicious food is the best way for me to show my gratitude to the world.