First-Ever Citywide Plant-Based Cook-Off Celebrates Culinary Innovation At Older Adult Centers: UPDATED

March 25, 2025 NYC Department of The Aging 0 American Culture, Charity, Civil Rights, Culture, Equality, Events, Food And Supply Chain, Local Voices, Morality and Ethics, New York City News, News, Pets and Animals, Science and Technology, SI Communities, Staten Island Culture, Staten Island Families, Staten Island News, Staten Islander Exclusive

NYC Aging Hosts First-Ever Citywide Plant-Based Cook-Off to Celebrate Culinary Innovation at Older Adult Centers

The inaugural city-wide competition will feature signature dishes from nine local culinary teams.

Editor’s note: As our previous interview with the Physicians Committee for Responsible Medicine indicated, a plant-based diet is the healthiest choice for patients with heart disease and cancer, as it can help to reverse these conditions, according to a mountain of research. Thus is in addition to the ethical implications of a meat centered diet, particularly as it relates to Judaism and the treatment of animals on factory farms.

New York, NY – Food is culture, tradition, and a vital part of daily life. On Tuesday, March 25, NYC Aging’s first-ever Plant-Based Cook-Off will showcase how older adult center (OAC) chefs are elevating the food served at their centers by redefining plant-based dining with creativity, cultural influences, and bold flavors. Nine culinary teams will go head-to-head, preparing signature plant-based dishes that highlight the variety and richness of NYC’s food traditions. A panel of distinguished chefs and food industry leaders will select the winning dish, while attendees—NYC Aging’s network of providers and aging sector professionals—will have the opportunity to sample each creation.

This cook-off provides a platform for collaboration among providers while celebrating the chefs who make plant-based eating an exciting part of the dining experience for older New Yorkers. The event will highlight how these meals not only meet nutritional needs but also honor the cultural preferences of NYC’s diverse aging population.

Tuesday, March 25, 2025, 2:00 PM – 4:00 PM (Doors open at 1:00 PM) at The Venue at City Harvest, 171 53rd Street, Brooklyn, NY 11232

Plant-Based Cookoff at NYC Department for the Aging. Images Credit – NYC Department for the Aging

Following is the updated release after the event:

NYC AGING HOSTS FIRST EVER CITYWIDE PLANT-BASED COOK-OFF SHOWCASING CULINARY TALENT AND HEALTHY EATING

Event Highlights the Flavors, Creativity, and Nutritional Benefits of Plant-based Meals Served at Older Adult Centers

NEW YORK, NY – Good food is good health, and chefs from older adult centers across the city proved that nutrient-dense meals can also be delicious. Yesterday at The Venue at City Harvest, the NYC Department for the Aging (NYC Aging) celebrated plant-based cuisine with its inaugural Plant-Based Cook-Off, where talented chefs showcased their skills, demonstrating that healthy eating can be flavorful and culturally aligned.

The competition featured nine culinary teams preparing plant-based dishes currently served at older adult centers within the NYC Aging provider network. A panel of distinguished judges, including acclaimed chef and restaurateur Alain Allegretti, hospitality industry leader Tren’ness Woods-Black, and award-winning vegan chef and author Priyanka Naik, brought their expertise to evaluate the dishes. The event was attended by over one hundred invited guests who had the opportunity to sample dishes and engage with contestants.

“The Cook-Off proved that plant-based food in addition to being nutritious, is also flavorful and appetizing. New York City is re-imagining nutrition for older adults, showing that plant-based meals can be just as bold, diverse, and satisfying as any other cuisine,” said NYC Department for the Aging Commissioner Lorraine Cortés-Vázquez. “A good nutrient rich meal can make the plate dance. Great food and good health go hand in hand, and this competition set the bar for what’s possible.”

“City Harvest was honored to host the inaugural Plant-Based Cook-Off at The Venue,” said Rosanna Robbins, Vice President of Programs at City Harvest. “At City Harvest, we know that access to fresh, nutritious, food is critical to making healthy choices in the kitchen. This event proved that healthy cooking can be fun, engaging, and delicious, and will hopefully inspire others to think creatively and incorporate healthier, plant-based alternatives into their diets.”

This year’s winners are:

1^st Place– Chef Mark Johnson from Fort Greene Council Inc, Dish: Plant-Based Jamaican Oxtail Stew
2^nd Place– Chef Evelyn Garcia from Center at Lenox Hill Neighborhood House, Habichuelas Guisadas- Dish: Stewed Beans with Brown Rice and Barley
3^rd Place– Chef Damien Johnson from Henry Street Settlement OAC, Dish: Cuban Vegan Picadillo with Brown Rice