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Agenda

The Philly Chef Conference is an annual event that is held each year in the spring. The 2018 dates and agenda have not been finalized but you can find an example of last year's agenda below.

Sunday, March 5, 2017

Open to the public.

Gerri C. LeBow Hall, Room 031
3220 Market Street
Philadelphia, PA 19104

Schedule of Events

3:30 p.m.

Registration

4:30 p.m.

Opening Remarks

Michael Traud, JD, EdD, Assistant Teaching Professor and Conference Director, Drexel University
M. Brian Blake, PhD, Provost and Executive Vice President Academic Affairs, Drexel University

4:30–6:30 p.m.

“The Wheat Frontier”

Stephen Jones, PhD, Washington State University

“Creativity and Innovation in the Kitchen”

M. Pilar Opazo, PhD, Columbia University Business School

Sponsored by Les Dames D'Escoffier.

“New Guard Restauranteurs: Restaurant Analytics Plus Adapting Trends to the Foodie Generation”

Damian Mogavero, author of "Underground Culinary Tour" and founder of Avero

“From Alice Waters to Ralph Lauren: Secrets of the Superbosses”

Sydney Finkelstein, PhD, Dartmouth College, Tuck School of Business

“Food Fight: The Power of the Culinary Industry in the Fight for Social Justice”

Kerry Brodie, Founder and Director of Emma's Torch

Sponsored by Pepper Hamilton LLC.

Monday, March 6, 2017

These sessions are NOT open to the public.

Paul Peck Research Building
Academic Bistro, 6th Floor
101 N. 33rd Street
Philadelphia, PA 19104

Schedule of Events

8:00 a.m.

Registration

9–9:20 a.m.

Opening Remarks

Academic Bistro (6th Floor)

Michael Traud, JD, EdD, Assistant Teaching Professor and Conference Director, Drexel University

9:30-10:30 a.m.

*To attend lectures held in the Gomes Casino Lab (limit 30 people), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.

“Lean on Me: The Chef’s Role Outside the Restaurant Kitchen”

Academic Bistro (6th Floor)

Alon Shaya, 2015 James Beard Best Chef South and founder of the Shaya/Barnett Initiative
Bill Telepan, Executive Chef, Wellness in the Schools
Kerry Brodie, Founder and Executive Director, Emma's Torch

“Adding it All Up: Restaurant Analytics”

Gomes Casino Lab* (6th Floor)

Damian Mogavero, author of "Underground Culinary Tour" and founder of Avero

“The Wheat Frontier: Wheat Discussion and Demo”

Demo Kitchen* (6th Floor)

Stephen Jones, PhD, Director of the Bread Lab, Washington State University

“Learn to Taste Coffee from the Local Experts & Roasters - Session 1”

Mod Kitchen* (6th Floor)

La Colombe, Elxir and ReAnimator

10:45-11:45 a.m.

*To attend lectures held in the Gomes Casino Lab (limit 30 people), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.

“Back of the House to Head of the Class”

Academic Bistro (6th Floor)

Scott Haas, PhD, psychologist and author of "Back of the House: The Secret Life of a Restaurant," interviews Daniel Giusti, former head chef of Noma and current head chef of Brigaid.

“The New Paradigm: Big Retail Embraces Elevated F&B”

Gomes Casino Lab* (6th Floor)

Phil Colicchio, Trip Schneck and Gabe Witcher, Colicchio Consulting, LLC

“The First Cut is the Deepest: Butchery”

Demo Kitchen* (6th Floor)

Justin Severino, Cure and Morcilla

“Learn to Taste Coffee from the Local Experts & Roasters - Session 2”

Mod Kitchen* (6th Floor)

La Colombe, Elxir and ReAnimator

1:00-1:45 p.m.

*To attend lectures held in the Gomes Casino Lab (limit 30 people), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.

“Five Key Lessons on Leadership and Managing Talent”

Academic Bistro (6th Floor)

Sydney Finkelstein, PhD, Dartmouth

“Forging your own Career Path in the Hospitality Industry”

Gomes Casino Lab* (6th Floor)

Alice Cheng, CEO and Founder, Culinary Agents
Katie Bell, General Manager of the Michelin-starred Agern restaurant, New York City

“Samuels and Sons Fish Butchery”

Demo Kitchen* (6th Floor)

Andy Knudson, Marc Forgione NYC

“A Guide to IPA’s”

Bar* (6th Floor)

Josh Bernstein, author of "Complete IPA: The Guide to Your Favorite Craft Beer"

2-2:45 p.m.

*To attend lectures held in the Gomes Casino Lab (limit 30 people), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.

“Cooking up Content: Food Writing from a Chef's Perspective”

Academic Bistro (6th Floor)

Scott Haas, PhD, psychologist and author of "Back of the House: The Secret Life of a Restaurant"
Karen Stabiner, Columbia Graduate, School of Journalism, author of "Generation Chef", and journalist for Saveur and theNew York Times
Lisa Abend, author of "The Sorcerer's Apprentices" and food journalist for Saveur and The Guardian

“The Chemistry of Cookery: Restaurant Science”

Gomes Casino Lab* (6th Floor)

Arielle Johnson, PhD, MIT Media Lab, Formerly of Noma

“Feelin’ Hot, Hot, Hot [Chocolate]: Chocolate and Spices”

Demo Kitchen* (6th Floor)

Chris Curtin, Eclat Chocolates
Lior Lev Servarz, La Boite Spices

“A Guided Wine Tasting”

Bar* (6th Floor)

Victoria James, Piora, New York City and Wine & Spirits magazine 2016 Best New Sommelier

3:30-4:30 p.m.

*To attend lectures held in the Gomes Casino Lab (limit 30), Demo Kitchen (limit 30 people) or Bar (limit 30 people) or Mod Kitchen (limit 20 people), please sign up the day of the conference. Participants and schedule are subject to change.

“Put it in Writing: Menu Development”

Academic Bistro (6th Floor)

Brette Warshaw, Lucky Peach
Justin Severino, Cure and Morcilla
Bill Telepan, Oceana
Alon Shaya, Shaya and Domenica
Stuart Brioza and Nicole Krasinski, State Bird Provisions

“Health, Wellness and Meditation for Professionals in the Hospitality Industry”

Gomes Casino Lab* (6th Floor)

Alexandra Tomlinson, In-Power Performance
Troy Jackson, MSS LSW

“A Guided Wine Tasting,”

Bar* (6th Floor)

Andre Mack, former sommelier for the Thomas Keller Group, winemaker for Mouton Noir Wines, author

Complimentary massage chairs will be available from 1-3 p.m.

Food and Beverage Sponsors

Breakfast

 

Lunch

 

Ice Cream and Coffee Break

 

Happy Hour