Tal's approach to vegetarian cuisine is based on classic French techniques, but he's not afraid to give his dishes a contemporary twist. Tal's signature dishes include a key lime and avocado cream dessert parfait, Old Bay tofu cakes with vegan horseradish crème and artichoke tortellini with saffron "cream" sauce.
Tal conducts master vegetarian workshops for students and staff at several Le Cordon Bleu-affiliated culinary schools nationwide. He has also worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale, Florida, Candle 79 in New York City and Madeleine Bistro in Los Angeles. In 2007, Tal assisted rocker Chrissie Hynde of The Pretenders in opening her restaurant, VegiTerranean in Akron, Ohio. Get Tal's recipes.