Let’s put a spin on ceviche and transform this dish by exploring plant-based alternatives. By unlocking the nutritional benefits in using hearts of palm or cauliflower as substitutes for fish, we will explore that quality, flavors, and nutrition does not have to be compromised.  Guest speaker, Beatriz Tasha Magana, chef in training at Los Angeles Trade Tech Community College studying Culinary Arts, Baking, and Restaurant Management. Her vision is to rebuild the native traditional Mexican recipes with French techniques into plant-based cuisine. Beatriz was the winner of the vegan cookie competition for LA CHEF CON 2022.