characteristics of animal meat , but , as Cheryl pointed out , other options like seitan ( a wheat-based protein ) have been commonly used in Asian cuisine for hundreds of years . With so many new and versatile ingredients available , creating a plant-based dish has never been easier .
“ Guests seeking plant-based meals expect great taste and great variety … That is what we seek to deliver .” - Cheryl Dolven
STEP INTO THE FLAVOR LAB Although chefs have these new ingredients to work with , the approach to cooking doesn ’ t change just because the final product is plant-based . Chef Gary Jones , Culinary Environmental Specialist , Walt Disney Parks and Resorts Environmental Initiatives , made it clear that when planning a menu item , “ the first rule of cooking is the food has to taste great .” This priority doesn ’ t change just because the dietary restrictions do .
According to Gary , the key to this is to focus on the ingredients they can include and not get stuck on the items they cannot . That isn ’ t to say that every dish is a hit straight away ; Disney works hard to ensure that not only is the food delicious but that it fits the theme and ambiance of a particular dining location . To get all these details right , Disney has a special workshop known as the Flavor Lab .
I think there ’ s a misconception that plantbased dining means nothing but salads . Or that many of the dishes are “ normal ” entrees that have various ingredients stripped away until the final product meets a specific dietary requirement . At Disney , that couldn ’ t be further from the truth .
The Flavor Lab is where Cast Members like Cheryl and Gary work on the iterative process of developing , refining , and perfecting new dishes . Many of these dishes will never be tasted by guests , and often ideas have to morph and evolve over time , but that ’ s what the Flavor Lab is for .
Chef Gary recalled his attempts to use mushrooms to mimic a meat dish that never quite seemed to work . Over time , this work on alternative uses for mushrooms culminated in a “ seafood ” platter at Toledo - Tapas , Steak & Seafood , where king trumpet mushrooms are magically transformed into delicious facsimiles for calamari and sauteed scallops . I actually wrote about this dish
Perkins Thai Noodles at Jungle Navigation Co . LTD Skipper Canteen . PHOTO COURTESY OF DISNEY