Research and development shapes nearly everything we do in the food industry and in this session we will explore the newest innovations with one of the most respected thinkers in the field.
Staying on top of trends in the food world is a daunting prospect. In this session, we will hear from one of the industry’s most esteemed trend analysts about the culinary trends influencing the way we eat, cook and communicate.
Chefs have long been required to work long hours in stressful conditions that leave little time for focusing on living a well rounded life. This panel will explore ways chefs are striking a balance between work and life in order to feel healthier and more fulfilled.
Social media is a more powerful tool than ever and in this session we will investigate ways that it can be most effectively used for promotion, forging connections and ultimately the empowerment of ourselves and our community.
Food waste is one the industry’s hottest topics and this panel will examine the most innovative methods currently being employed to curb what is one of the food world’s most serious issues.
Many chefs in our industry are not only cooking extraordinary food in their kitchens but are also becoming advocates for causes that are important to them by championing social justice issues.
Food safety protocols affect everyone in the food industry from the diner to the chef to the farmer. In this panel, we will explore the most innovative ways that the food industry is implementing food safety best practices to avoid recalls and ensure a healthier food industry.
Small farm-to-table restaurants are of critical importance to a healthy food system but the decisions and best practices of large scale operations are just as vital. This session will investigate ways that larger food corporations are implementing cutting edge methods that are improving the culinary industry one decision at a time.
This session will be one of inspiration as the founder of one of Mexico’s most forward thinking food companies shares the story of how he is ensuring that the future of Mexican cheesemaking is preserved through the reclamation of the past.
Cocktails are more important than ever in the food world and this session will delve into the most innovative trends and discoveries that are shaping the future of mixology.
This panel will explore how a cuisine changes once it’s no longer being cooked at its source with chefs who will discuss the benchmarks they have in place to maintain a recipe’s authenticity no matter where it’s prepared in the world.
The recipes and food traditions of African Americans has long been marginalized and ignored. This panel will investigate its critical importance to American food culture and history.