'The Plant Based Wave is 50 Feet Tall' - Rip Esselstyn

#shorts #plantstrong
Rip Esselstyn, CEO of PLANTSTRONG, talks about how this is the best time for culinary entrepreneurs to adapt to plant-based food trends and consider starting a restaurant, food truck, or other venture in this space.
You can listen to and find any resources mentioned in this podcast on our official page: www.escoffier....
Take a Short Quiz: Is a Short-Term Culinary Program Right For You? ► www.escoffier....
-About Auguste Escoffier School of Culinary Arts-
⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD*
⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP
⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA**
Listen and subscribe to The Ultimate Dish on:
► Spotify: spoti.fi/3gS2ZYF
► Apple Podcasts: apple.co/3qfU33M
► Google Podcasts: bit.ly/3xF4h0c
► Stitcher: bit.ly/3gSyt0S
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)

[@KgwittheTEA]

Yea!!!

[@Gngrcpl]

People are starting to wake up

[@MsSilver41]

It’s a shame this is the road the world is taking . I have pernicious anaemia (can’t absorb vit B12 from food or tablets) just don’t understand why people don’t understand you can’t live without Vitamin B12, so why exclude the food that contains it ? As For riding the wave , enjoy it while it lasts according to the WHO and WEF the wave will come crashing down by 2050 if all goes according to plan .