RIT Chefs Transform Everyday Ingredients into Plant-Based Meals at FoodShare
In spite of common misconceptions, preparing plant-based meals does not take more effort or cost more than your average dinner. That is exactly what RIT chef de cuisine James Balch and Stacy Krebbeks set out to prove during a live demonstration at RIT FoodShare, the campus’ community pantry.
The event was part of this year’s FreezeFest celebration and marked the second-ever demonstration of its kind at RIT FoodShare. The events were created to raise awareness of plant-based foods and their versatility and educate students about the meal support services offered at RIT FoodShare.
With two simple portable burners on high heat, Chef James and Chef Stacy began to work on their plant-based recipes by presenting the ingredients they would be using. First up was Chef James’ Congee, similar to an Asian rice porridge. Inside were everyday ingredients, such as mushrooms, jasmine rice, and scallions. Those in attendance tasted the porridge in small sample batches and quickly raised their eyebrows at the taste. During the demonstration, Chef James and Chef Stacy prepared a total of four meals for the students and faculty in attendance, including cornbread-topped vegetarian chili, microwave dump cake, and southwestern Spanish rice.
The overall audience reception was positive, something which Chef James was excited by and thrilled that more students are interested in plant-based food.
“It was super fun,” Chef James said. “You could tell they were engaged, they wanted to see, smell, know what they were eating. It was a blast putting this together.”
The ingredients used during the demonstration can be found at the RIT FoodShare West at 113 Riverknoll. Each recipe is also accessible online. RIT FoodShare in Riverknoll is open to everyone Monday through Friday 10 a.m.-7 p.m. and Saturday 12 p.m.- 5 p.m.
RIT Dining recently took the “Forward Food Pledge,” aiming to have 50% of campus menu items at large restaurants be plant-based by the end of 2025.
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