In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.
Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she’s proving that great food doesn’t need meat to be bold, exciting, and luxurious.
In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time.
What you’ll learn from this panel discussion Chef Amanda Cohen
- Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)
- Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)
- Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)
- Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon’ trend (6:15)
- How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)
- The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)
- Building a seasonal menu – The creative process behind designing Dirt Candy’s dishes (10:42)
- Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)
- The secret to the restaurant’s creativity – How Dirt Candy constantly pushes boundaries (14:05)
- Why we’re still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)
- Misconceptions about vegetarian cuisine – The biggest myths she’s encountered (17:21)
- Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)
- A creative celery dish she’s proud of – One of her most inventive dishes (20:14)
- Sourcing vegetables in New York City – How she finds top-quality produce (22:00)
- The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)
- Advice she’d give to her younger self – What she wishes she knew earlier in her career (27:20)
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