Innovation. It’s a close cousin of creativity and invention but, from an economic perspective, an innovative improvement must also connect with and serve the end user. In the culinary world, it’s crucial to get the foundation – the nuts and bolts – right. If you don’t, nothing else really matters, including innovations with amazing potential.
At Roots 2017: Innovate, the keynote speaker of this year’s culinary conference – the distinguished Dr. Tim Ryan, president of the Culinary Institute of America – gave an incredibly insightful look into the nature of creativity and the spectrum of creativity, along with seven practical tools to help enhance each attendee’s individual sense of creativity.
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.
“The road of science,” César Vega tells us, “is becoming increasingly more important in the kitchen.” Vega is the principal scientist at Mars, Incorporated. In that role, he focuses on the research and development of nutritious, safe and affordable foods, and he hopes that science will play an even bigger role in the food ecosystem in the future. At Roots 2016 – and in a follow up interview – he shares his thoughts on the importance of true innovation and how the need for a particular innovation varies around the globe.