The theme of Roots 2017 is “innovate,” and we’re happy to announce that Chef Jonathan Gushue is making a repeat appearance. He is the owner and executive chef of The Berlin, located in Ontario, Canada, and will be sharing his deep industry knowledge on the topic of Oh, Canada! Northern Culinary History and Innovation.
Chef John Folse begins his Roots presentation by posing a question: how does a person in the culinary field start out? How would he or she go from dreaming about building a restaurant or adding catering services to actually creating and growing the business – and, even more importantly, the people in the business?
Maneet Chauhan has always been obsessed with food. From the time she was a small girl in eastern India, she was not only learning about the nuances of her nation's homeland alongside her mother, she was visiting her neighbors to cook in their kitchens too. She would tell them that her mother hadn't cooked her dinner in order to be granted a seat at their table in order to learn as much as she could about the intricate and wondrous cuisine of her homeland.
We are thrilled to announce that Kat Kinsman will be our emcee at our fifth annual Roots Conference!
Chefs work long hours, including plenty of off hours as they arrive early in the morning to begin food prep or stay late at night providing meals to diners enjoying an evening out. And yet, 95 percent of people working in the culinary industry are also involved in charities. So, Elizabeth Andrew could be talking about chefs when she says they don’t have the time – but they do have the heart.