Chef Daniel Watkins is rethinking tofu at Holy Carrot. In collaboration with organic Japanese brand Clearspring, he’s created a limited-edition Koji Flatbread that showcases the ingredient’s creamy texture and versatility. In this interview with The Knife, Watkins talks traceability, technique and why tofu’s future in modern plant-based cooking is only just beginning.

From clay pots and banana leaves to live-fire cooking classes in Saint Lucia, Chef Nigel Mitchel’s journey is rooted in observation, intuition, and island produce. In this interview, he talks Caribbean vegan traditions, ancestral ingredients like breadfruit and dasheen, sustainable cooking at Ladera, and why cooking with love still matters more than trends.

At The Farm at San Benito, Chef Rosemarie Pagcaliwagan blends ancient traditions and raw innovation to prove that plant-based food can be healing, exciting, and luxurious.