Suggestions
Trishna Saigal
CEO and Founder at Down to Cook
Trishna Saigal is a food product innovator with a strong background in plant-based products. She is passionate about healthy food and making it accessible, inclusive, and equitable. Saigal holds a Ph.D. in Chemical Engineering from Carnegie Mellon University and a Bachelor's degree in Chemical Engineering from Stevens Institute of Technology.
Saigal is a CEO and Founder at Down to Cook, a former Industry Fellow at the Sutardja Center for Entrepreneurship & Technology at the University of California, Berkeley, and an R&D Consultant at New Wave Foods. She was also the Head of Product Development at Ripple Foods, a Process Engineer at Relypsa, and a Product Development Scientist at The Clorox Company. Saigal has also worked as a Graduate Student Researcher at Carnegie Mellon University, an Intern at Martin-Luther-Universität Halle-Wittenberg, a Co-op Engineer at Infineum, and an Intern at TCP Reliable Inc.
Saigal's expertise includes plant-based products, food innovation, chemical engineering, product development, and entrepreneurship. Her interests include making healthy food accessible, inclusive, and equitable.
Highlights
Excited to have a booth at our first CSNA conference tomorrow!
We had the great privilege of working with the culinary team at Vanderbilt at a full-day on-site workshop last month. It was incredible working with Chef Brian Cochrane, Chef Aaron Dilts and Jeffrey Weissinger, MBA.
During the workshop, we shared a wide spread of Adda Veggie meals, ranging from breakfast sausage patties to kale falafels to Pad Ka Prow. We spent the day tasting the samples, cooking together and ideating with the Vanderbilt culinary team, and learning about their creative dining plans for the upcoming academic year.
A few things that really stood out to me about their philosophy:
- Their desire to create plant-based offerings that appeal to everyone, not just as part of a limited vegan station.
- Their commitment to cooking with whole, fresh ingredients, moving away from meat analogs.
- Their commitment to sharing global cuisines with their students. I mean we even demoed Okonomiyaki by request!
I am so excited for this partnership! Thanks again to Jeffrey Weissinger, MBA, Brian Cochrane, Aaron Dilts, Sonia Pramanick and the entire Vanderbilt culinary team!
