The Plant-Forward Shift Is Here. Let's Make It Work for Your Operation.
Plant-forward menus that drive margins, reduce waste, and meet California's new food mandates. Real kitchens. Real results.
About Plant based culinary advisor
Our Mission
Helping restaurants and Food operators:
- increase profitability
- modernize menus
- reduce food cost
- attract plant-forward consumers
Meet the Chef
Sharron Barshishat is a Le Cordon Bleu-trained chef and CIA Pro-Chef Level 3 certified culinary leader with over 20 years of experience running high-volume food operations — from a Michelin-starred kitchen in Italy to serving 15,000 meals a day as Senior Executive Chef at Aramark Collegiate Hospitality, UC Irvine.
His path into plant-forward consulting isn't a trend he's chasing. It's a conviction he's lived. As a vegan and animal welfare advocate, Sharron brings a rare combination to this work: the operational discipline of institutional foodservice at scale, and a genuine, personal commitment to food systems that are better for people, animals, and the planet.
At UCI, he helped drive Aramark's collegiate dining program to a #1 national ranking, contributed to a 50% reduction in animal protein usage over four years, and built plant-forward strategies across multiple university accounts nationwide — all while managing cost, reducing waste, and keeping kitchens running efficiently under real-world pressure.
He founded Plant Based Culinary Advisors to bring that same institutional-grade expertise to operators of every size — because the plant-forward shift isn't coming. It's already here. And the operators who build for it now will be the ones leading tomorrow.
Our Approach
We take a practical, systems-driven approach grounded in real kitchen operations and measurable outcomes. By combining data, process analysis, and hands-on culinary expertise, we design plant-forward strategies that are both scalable and actionable. Every engagement is customized-aligning menu design, sourcing, waste reduction, and implementation plans to the specific goals, constraints, and growth stage of each client.
Plant Based Culinary Advisors helps food operators deliver plant-forward excellence that drives margins, minimizes waste, and future-proofs kitchens. Be strategic, not just vegan.
Your Culinary Partner
Sustainable Sourcing
At Plant Based Culinary Advisor, we develop plant-forward strategies that drive sustainability across the culinary landscape. Our goal is to help food operations rethink sourcing practices for a healthier planet, while integrating them into a strong network of local farmers and produce purveyors.