Our fifth annual Roots conference took place from September 25th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations.
Our fifth annual Roots conference took place from September 24th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations. And, because of the amazing talent, experience and generosity of our speakers and guest chefs, the feedback given is that we’ve accomplished what we’d intended.
At our upcoming culinary conference, we will be holding a session focusing on The Road Less Traveled: Inventive Ways Chefs Are Diversifying Their Careers. And, for this session, we knew we needed to have Chef Rich Rosendale on the panel. He is a master chef – one of the most experienced competitive chefs in the country – and he continually amazes us with how he diversifies his own career, and how he helps other chefs to do the same.
This year’s keynote promises to be both lively and fun, an intriguing look at a subject that isn’t discussed enough: the role of creativity and innovation in the world of chefs and restaurateurs.
We’re honored to say that John Miles, President and CEO of Steelite International, is returning to Roots in 2017. We are thankful that he is a dinner sponsor and excited to hear the panel that he is participating in: Fine Casual: What to Retain and What to Discard to Maintain an Elevated Dining Experience in a More Relaxed Environment. He has moderated numerous other panels in the past at Roots’ conferences and has plenty of unique wisdom and experience to share.
We’re happy to share that Jeffrey Naples will be part of Roots 2017: Innovate. Jeffrey is the guy with the beard behind the bar, a man who has traveled from the prairies of Iowa to the coasts of California to help open outstanding bars and restaurants. And, he gained the nickname that has stuck with him when he owned a restaurant in a smaller town in Iowa.