Plant-Based Gastronomy: A Conversation with Chef Natalie Prhat

Chef Natalie Prhat, a Toronto-based holistic nutritionist and vegan culinary consultant, is dedicated to crafting vegan dishes that strike a harmonious balance between accessibility and deliciousness. Her expertise lies in innovating fresh and imaginative vegan menus, ensuring an unforgettable gourmet experience rooted in plant-based cuisine for her patrons.

In a recent conversation, insights into both her culinary and personal philosophies were revealed. A fervent advocate for healthy living through plant-based diets, Natalie has notably lent her culinary acumen to crafting plant-based menus for Four Seasons in Costa Rica, Anguilla, and Orlando. Her invaluable experience brings a profound understanding of the intricate flavors, textures, and sensory dimensions inherent in various vegetables. She also contributes to menu creation at Four Seasons Hotel Milano and Mexico City.

As she embarks on her culinary journey across the globe, leaving her indelible mark on prestigious hotels, Natalie takes immense pleasure in sharing her narrative, her experiences, and, above all, her unwavering passion with her audience. Her chosen art form revolves around the creation of impactful, plant-based culinary masterpieces. Understanding the unique attributes of each property, its locale, and the diverse preferences of its patrons is of equal importance to her.

Yet, the challenge she willingly embraces is no small feat. Culinary preferences are influenced by a myriad of factors, including climate, seasonality, and culture. Therefore, when entrusted with the formidable task of curating 10-12 dishes for the menu of a globally acclaimed luxury brand, it often brings moments of trepidation.

Natalie accepts the challenge not with the expectation that every dish will receive universal acclaim, but with the awareness that each creation possesses its distinct character while offering a sense of familiarity. Above all, love is the common ingredient in every dish she crafts. She derives immense joy from infusing vibrancy into flavors, utilizing fresh, locally-sourced, quality ingredients, pioneering innovative techniques, and delivering that unmistakable “wow” factor in every single dish she meticulously creates.

In Mexico City: Natalie’s Birria Tacos showcase oyster mushrooms expertly seasoned with a tantalizing blend of Latin-inspired spices, resulting in a delicate and flavorful profile. These mushrooms are skillfully pan-fried to achieve a delectable crispiness. The Birria sauce is a masterful fusion of traditional Mexican dried peppers such as guajillo, Ancho, and arbol, harmonizing with an array of spices, including star anise, cloves, and cinnamon sticks, with the delightful addition of dark chocolate for an extra layer of richness. The dish is generously coated in a smooth and creamy cashew crema, garnished with freshly chopped cilantro and white onion for a harmonious finish.

Indulge in a sensory experience with Baked Cauliflower and Tofu Crema – a culinary delight where rich flavors seamlessly infuse into perfectly prepared cauliflower. The velvety, silken texture of the tofu cream is a deliberate touch that harmoniously complements the dish, creating a balanced symphony of taste and texture. Not only is it a wholesome, nutritionally sound choice, but above all, it’s a culinary masterpiece.

In Milan: Savor guilt-free delight with the gluten-free sweet potato gnocchi, dressed in a luscious beurre blanc sauce, and served with pan-sautéed white and green asparagus, succulent tomatoes, earthy mushrooms, and delicately flash-fried shallots.

This dish caters to your cravings with its high protein content and significantly reduced carbohydrates compared to traditional gnocchi. Its creamy texture and flavor create an enchanting illusion achieved through a masterful blend of culinary techniques. A subtle miso umami infusion adds a unique fusion twist that enhances the overall experience. The inclusion of white asparagus elevates the dish’s presentation while contributing an enticing textural element.

And here are the interview questions from our latest conversation.

Your passion for crafting impactful, plant-based culinary masterpieces is evident. Can you share a specific experience where you had to adapt your cooking style to suit the unique characteristics of a region or property you were working at? How did you approach this challenge?

Adaptability is crucial in every location. For instance, the products I’ve come to cherish and depend on, they might not always be readily available, pushing me to be creative and seek out alternative choices. Furthermore, each place is characterized by a one-of-a-kind demographic that sets it apart from the next. What flourishes on the menu in New Orleans may not find a home in Milano. My primary objective is to understand the guest profile, the specific locale, and the broader potential for crafting a dish that aligns seamlessly with the brand’s sophistication that I am collaborating with.

In your description of the Birria Tacos in Mexico City, you mentioned infusing vibrancy into flavors and using fresh, quality ingredients. How do you source and select these ingredients, and what is your approach to creating a harmonious balance between local flavors and your plant-based creations?

I approach sourcing fresh ingredients by visiting local markets and farms to assess ingredient availability and seasonality to ensure a consistent product. Additionally, I consider the impact of freshness and imports on the flavor of certain produce, necessitating adjustments during recipe development. 

When it comes to crafting harmonious combinations, my method involves a deep understanding of flavors and a willingness to take calculated risks. This includes the art of combining ingredients that might not typically be paired together. Pushing the envelope essentially. 

In Milan, you’ve created a vegan alternative to traditional gnocchi. Can you explain your philosophy when it comes to crafting vegan versions of classic dishes, and what techniques you use to achieve similar textures and flavors?

I typically begin by thoroughly understanding the original recipe’s core concept, delving into the traditional ingredients and their roles in the dish. From there, I identify the optimal substitutions and take an initial shot at it. This often involves a few iterations, but I relish the challenge and the rewarding results it brings. My aim is to uncover the most effective plant-based binding agent while maximizing texture, protein content, and flavor in every dish I craft. Ultimately looking to create an “OMG, this can’t be vegan” moment. 

The description of the Baked Cauliflower and Tofu Crema dish highlights the importance of balancing taste and texture. Can you describe your creative process when developing such dishes and how you ensure that they are both nutritionally sound and delicious?

We are inherently sensory beings, driven by the desire for a holistic dining experience. To begin with, a dish must captivate our visual senses, followed by an exquisite taste. As a committed plant-based enthusiast myself, I also place significant emphasis on the nutritional value of each creation. Interestingly, many of my culinary inspirations come to fruition during my dreams. This is often where I visualize a dish and subsequently bring it to life. 

My starting point is always selecting a plant-based protein source and crafting the entire dish around it. I like to prioritize the use of locally-sourced ingredients to offer a farm-to-table experience whenever possible.

Your commitment to using high-quality, vegan ingredients and creating a 5-star culinary experience is impressive. Can you share a story about a challenging culinary creation you’ve worked on and how you overcame any obstacles to make it exceptional, while still adhering to your plant-based principles?

The availability of ingredients varies as I move from place to place, requiring me to adapt and learn new techniques on the spot to accommodate different textures and substitutions. The diverse spice profiles accessible in each location can pose occasional challenges, but I view them as opportunities to demonstrate my experience and ability to thrive under pressure.