Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe Gratitude, their approach to plant-based cuisine, how to best bring out flavors in produce, and naming all of their dishes with positive affirmations. He also addresses the benefits of a plant-forward diet, from health and wellness, to the environment.
After spending 8 years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco, working as executive chef for the original Cafe Gratitude restaurant for 4 years. He then moved to Los Angeles as corporate chef of Cafe Gratitude in Southern California. In 2017 Seizan received lay ordination in the Soto Zen lineage of Shunryu Suzuki Roshi at the San Francisco Zen Center where he continues his Buddhist practice.
Watch the full documentary and find plant-forward recipes here!

Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.
Get the recipe and watch the video with closed captions here!

Mango Sev Puri

The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and everywhere mango trees thrive.
Find mango recipes and more here!

Mango Flavor Pairings

Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round.
You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure!
Find mango recipes and more here!

Mango Prep and Cooking Techniques

Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support a strong immune system and gut health.
Find mango recipes and more here!

Mango Nutrition

From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.
Find mango recipes and more here!

Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude

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