Catering, Foodservice, and Events: Plant-Based Revolution

Speaking to the popularity of plant-based food, Pradhan says in the last five or six years it feels like “the world has changed.” Pradhan says demand is there. “Before they used to have a little hesitancy—‘Oh, I don’t know if I want to try this or not.’ Now, I believe they have more confidence in trying the food.”

Pradhan’s approach is chef-driven and passionate. A lifelong vegetarian, Pradhan has completed culinary training in India and France. His catering menu is a celebration of his travels, love of global flavors and love of French cuisine. This variety appeals to today’s customers, who, says Pradhan, “are open to trying anything.”

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