November 7, 2024

On a typical day at Drexel’s University City Campus, you might see students and staff weaving through the busy intersection of 33rd and Market Streets on their way to classes or research labs. But just a few blocks north, Drexel University’s Culinary Arts and Science program held its 10th Annual Philly Chef Conference on October 13-14, transforming the sixth floor of the Academic Building at 101 N 33rd St. into a packed two-day event highlighting the latest innovations in the food industry.

"Having the conference back in our space afforded us with the opportunity to showcase our program and provided the students easier access to network with industry professionals,” explained Paul O’Neil, MA, assistant clinical professor of hospitality management.

The conference aims to engage students with industry professionals while connecting members of the culinary and hospitality industry through two days of workshops, hands-on demonstrations, tastings and panel discussions. This year’s conference explored Philadelphia’s vibrant food culture, fostering community engagement and the emergence of culinary arts as medicine.

“The Philly Chef Conference this year is really focused on the City of Philadelphia’s culinary scene and the [local] food science businesses in the area. The highlight for us this year is giving students the opportunity to network with these professionals [and companies],” explained Rosemary Trout, DHSc, associate clinical professor and program director of Culinary Arts and Food Science in Drexel’s College of Nursing and Health Professions.

Day one of the conference kicked off with a dynamic alumni panel gathering notable panelists including Krzysztof Babik, BS culinary arts ’11, executive chef at Comcast Center; Laura King, MS food science ’21, product development scientist of McCormick; and Tonii Hicks, BS culinary arts and science ’21, private chef and James Beard Fellow.

The group underscored the importance of the hands-on experiential learning they gained during their time at the University in courses such as Food Engineering, Culture and Gastronomy, A la Carte and Food Chemistry. These served as foundational topics that provided wisdom as they stepped into the professional world.

Interdisciplinary work within the culinary industry was also a common theme.

“I didn’t know exactly where I belonged in the industry. I didn’t necessarily want to be working in the kitchen, but I double majored in marketing, so I wanted to be able to find a way to bring my passion for creativity and marketing to the restaurant space,” remarked Taylor Chlebina, BS hospitality management ’19.

Hicks was drawn to the opportunities that come with Drexel’s unique blend between culinary arts and food science. “The collaboration was one of the deciding factors in choosing the program,” she noted.

Alumni highlighted a few other things leading them to choose Drexel: co-op, the opportunity to combine other disciplines and Drexel's significant reputation with the culinary workforce.

The energy of the event was exciting. Students darted between serving guests and networking all while maintaining their composure through the lively atmosphere. For some students, this was their first experience hosting such a large event.

“Some of them never did this before, so they’re just getting grooving on this and learning how things work,” commented Chef Charles Ziccardi, assistant clinical professor of culinary arts and science. The pride in his students shined as he watched them maneuver throughout the day. “I’m so, so proud of them,” he added, highlighting his deep commitment to both the students and the program.

In the Dietz and Watson Demonstration Kitchen, Johanna Kolodny of Food Systems Consulting, LLC, Togue Brawn of Downeast Dayboat, Emily and Christopher Nicolson of Iliamna Fish Company, Molly Riordan of the Center for Good Food Purchasing and Judy Ni led a discussion about Sourcing with Intention. The panel stressed the importance of being intentional about where food items come from and that educating patrons and staff about the origins of food and investing in sustainable ways to harvest food items is vital.

Meanwhile, in the Production Kitchen, Chef Joel Prazych of Unox displayed a set of innovative appliances designed to significantly reduce cooking times while enhancing precision. Attendees of How to Execute with Precision and Consistency Using Less Labor tasted various delicious dishes he prepared, including sea bass, scallops and steamed rice.

Day one concluded with a keynote session titled Culinary Arts for the Health of People, Planet and Economies, featuring Alex Askew of BCA Global, Jezabel Careaga of Jezabel’s Café and Beth Forrest of The Culinary Institute of America and The Association for the Study of Food and Society. They focused on mindful eating, honoring heritage and using the culinary arts to support healthy eating habits. “Food is not only sustenance but a bridge that connects cultures and traditions, promotes human health and nutrition and can positively affect our relationship with the planet and local economies," one summarized.

On day two, attendees were given the opportunity to participate in a diverse range of workshops, tastings and demonstrations covering topics such as Media Training for Chefs, Mixology, Goat Butchery, Sushi and Sake Pairing, Sustainability, Legal Panels, Recipe Creation and more on day two.

Health, wellness and community support within the culinary industry was a common theme in presentations like Culinary Medicine in Philly and Mutual Aid and Food Insecurity, the latter highlighting the need for community support in tackling health and food inequities in Philadelphia.

“It is of the utmost importance [that health professionals take culinary courses]. Food as medicine is something that I believe in. If you know how to cook and how to eat better, you will be healthier. When I was executive chef of the Quaker Kitchen at the University of Pennsylvania, I taught medical students in a course called Culinary Medicine how to cook in a healthful way so they could become better cooks and better doctors when advising their patients to eat better,” said Clara Park of Eat Cetera Philly.

Through these discussions, panelists inspired attendees to advocate for healthier communities and the vital role culinary education plays in public health.

Next year, Trout offered that the conference may expand. "No matter what, we always want to highlight the fact that we are Drexel University, and we’re located in Philadelphia—which is a fabulous, world-class city.”

Event sponsors included Dietz & Watson, ReThink Food, Shake Shack, Fox and Son, King Arthur Baking Company, Association for the Study of Food and Society, Les Dames d’Escoffier, Unox, Cambro, CLV Marketing, Maxwell McKenney, Curate Keystone/Alto-Shaam, Blank Rome, Lavazza, and Blazerz Food Joint.

The Philly Chef Conference is a trademark of Drexel University and is not affiliated with other food or culinary conferences in Philadelphia. It was founded by alumni of the food and hospitality management programs in 2013 and has been held annually. It is led by the Philly Chef Conference Planning Committee, which includes Drexel faculty, professional staff, and industry leaders.

By Myleah Herbert, marketing '25