12–1:15 p.m.

Bistro
Drexel Food and Hospitality Management Alumni Panel
Sponsored by Shake Shack
Moderated by:

• Natalie Shaak, BS Culinary Arts and Science, ‘22, Drexel Alumni Board of Governors

Featuring:

• Krzysztof Babik, BS Culinary Arts, ‘11, Executive Chef, Flik Hospitality Group/Comcast Center
• Taylor Chlebina, BS Hospitality Management ‘19, Digital Marketing Consultant/Four Seasons
• Tonii Hicks, BS Culinary Arts and Science ‘21, Private Chef/James Beard Foundation Fellow
• Laura King, MS Food Science, ‘21, Scientist, Product Development, McCormick
• Jessica Latorre, BS in Culinary Arts ‘17, Baker, High Street Hospitality Group
• Danielle Sikaffy, BS Culinary Arts and Science ‘23, Line Cook, My Loup

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12–1:30 p.m.

Production Kitchen
Preregistration Required
Groundbreaking Gear: How to Execute with Precision and Consistency using Less Labor
Sponsored by Unox
Featuring:

• Shola Olunloyo, Studio Kitchen
• Brad Daniels, Tresini
• Nich Bazik, Provenance
• Joel Prazych, Unox
• Tarver King, Waverly Springs

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1:15–2 p.m.

Hallway
Funnel Cake and Coffee Reception
Sponsored by Fox and Son

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Afternoon Workshops

1–3 p.m.

Off-site
The After-Dinner Menu Experience
Lavazza Training Center, West Chester, PA // Pre-registration required.
Bus departs at noon or use your own transportation.
Featuring:

• Frank LaRusso, Lavazza Coffee
• Aurora Grace, Aurora Grace Chocolates

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1:30–4 p.m.

Bakery
Pan Pizza Innovation featuring Peter's Signature "Embedded Cheese Technique"
Pre-registration required.
Sponsored by King Arthur Baking Company.
Moderator: Peter Reinhart

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2–4 p.m.

Dietz & Watson Demonstration Kitchen
Sourcing with Intention
Moderator: Johanna Kolodny
Featuring:

• Togue Brawn, Downeast Dayboat
• Emily Nicolson, Iliamna Fish Company
• Christopher Nicolson, Iliamna Fish Company
• Molly Riordan, Center for Good Food Purchasing
• Judy Ni

Bar
Bittersweet Botanicals: Using Herbal Ingredients to Make Your Own Amaro, Kombucha, Sodas, Shrubs + More
Moderator:

• Danny Childs, Slow Drinks

Bistro
Food Entrepreneurship Workshop
Sponsored by know.capital
Featuring:

• Jen Honovic Herczeg, Salt & Vinegar
• Mike Oraschewsky, FEAST Food Works
• Gabriel Marchiony, FEAST Food Works
• Rebecca Etter

Production Kitchen
Groundbreaking Gear: How to Execute with Precision and Consistency using Less Labor (repeat session)
Sponsored by Unox
Featuring:

• Shola Olunloyo, Studio Kitchen
• Brad Daniels, Tresini
• Nich Bazik, Provenance
• Joel Prazych, Unox

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4–5 p.m.

Bistro
Opening Keynote Session
Culinary Arts for the Health of People, Planet and Economies
With:

• Alex Askew, BCA Global, “Mindful Eating for the Beloved Community”
• Jezabel Careaga, Jezabel’s, “The Future is Going Back to Your Roots”
• Beth Forrest, Culinary Institute of America/Association for the Study of Food and Society, “Chefs as Capital”

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5–6 p.m.

Bistro
Local Producers Reception
With beverage contributions from:

• Slow Drinks
• Baba’s Brew
• Di Bruno Bros.

And food from:

• Goodlands Foods
• Third Wheel Cheese Company
• TBJ Gourmet
• Poppa’s Custard
• Pizza Quest
• Perrystead Dairy
• and more

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7 p.m.

Off-site
Optional Ticketed Mystery Dine
$100 per person, includes food, beverage and tax. Please tip generously. Dietary restrictions may not be accommodated.

8–9 a.m.

Bistro
Registration and Breakfast
Featuring:

• Spread Bagels
• Essen Bakery
• High Street Pastries
• La Colombe Coffee

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9–10 a.m.

Bistro
Philly at 250: The Future of Restaurants
Organized by:

• Qamara Edwards, President, Pennsylvania Restaurant & Lodging Association Philadelphia Chapter

With:

• Ellen Yin, High Street Hospitality Group
• Kurt Evans, Black Dragon
• Amanda Schulman, Her Place Supper Club
• Jack Chen, Bai Wei/A La Mousse
• Greg Vernick, Vernick Restaurants

Bakery
Maximizing Multi-Cook Appliances
Sponsored by Curate Keystone/Alto-Shaam
Featuring:

• Norbert Zastavny, Curate Keystone
• Dan Pino, Curate Keystone
• Anthony "TJ" Ricciardi, Deauville Inn

Dietz & Watson Demonstration Kitchen
Local Wild Food & Cultural Memory
Organized by:

• Palmer Marinelli, Wildings Events

ReThink Food Lounge
Mutual Aid and Food Insecurity
Sponsored by The Association for the Study of Food and Society
Organized by:

• Rachel Sherman, Drexel University

With:

• Valerie Erwin, St. Christopher’s Foundation for Children
• Jena Harris, The West Philly Bunnyhop
• Ben Miller, Reinhard St Community Farm

Moderated by:

• Matt Jozwiak, Rethink Food

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10:15–11:15 a.m.

Bistro
Media Training for Chefs
Organized by:

• Rosemary Trout, Drexel University

With:

• Tiona Langley, Industry Collective
• Taylor Ann Spencer, Delish
• Chris Principe, Conde Nast
• Frank Cosgriff, Food Video Producer

Bar
Happy Hour for All: How Embracing the No & Low Alcohol Movement is Just Good Hospitality

Featuring:

• Heather Ransome: Zero Proof Go

Bakery
Where Do Your Spices Come From? Why Single Origin Spices Matter, for Flavor and the World
Part 1 Organized By:

• Ethan Frisch, Burlap & Barrel Single Origin Spices
• Ori Zohar, Burlap & Barrel Single Origin Spices

With:

• Cybill St. Aude-Tate, Honeysuckle

Dietz and Watson Demonstration Kitchen
Goat Butchery and Cooking

Featuring:

• Mohamed Haroun, Al Baraka
• Ange Branca, Kampar Kitchen

ReThink Food Lounge
Securing Sustainable Taste: The Role of Vertical Farming in Food Security

Featuring:

• Connor Harbison, Atlas Farms

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11:30 a.m.–12:30 p.m.

Bistro
Philly Digital Food Media
Organized by:

• Alison Kessler, Infatuation Philly

With:

• Peter Breslow, Peter Breslow Public Relations
• Nick Elmi, Laurel/Lark
• Margaret Eby, Philadelphia Inquirer
• Dave Wesolowski, feedingtime.tv
• Neil Ross, Vernick Restaurants

Bar
Sushi and Sake Pairing
Featuring:

• Carlos Wills, Ogawa
• Jacob Trinh, Little Fish

Bakery
Where Do Your Spices Come From? Why Single Origin Spices Matter, for Flavor and the World”
Part 2 Organized by:

• Ethan Frisch, Burlap & Barrel Single Origin Spices
• Ori Zohar, Burlap & Barrel Single Origin Spices

Featuring:

• Cybille St. Aude-Tate, Honeysuckle

Dietz & Watson Demonstration Kitchen
Preventing and Minimizing Food Waste for People, Planet and Profit
Organized by:

• Jonathan Deutsch, Drexel University

With:

• Jon Polley, Center for Good Food Purchasing

ReThink Food Lounge
The Farm to Table Evolution
Organized by:

• Chuck Ziccardi, Drexel University

With:

• Ian Brendle, Green Meadow Farms
• Andrew Wood, Le Virtu
• Sue Miller, Birchrun Hill Farms

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12:30–1:30 p.m.

Lunch by Drexel Alums:

• Daniel Lee, Farina Pasta and Noodle
• Marti Lieberman, MacMart

With:

• Jezebel's
• Breezy’s Deli
• Pizza Freak

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1:30–2:30 p.m.

Bistro
Culinary Medicine in Philly
Organized by:

• Brandy-Joe Milliron, Drexel University

With:

• Abbe Stern, Children’s Hospital of Philadelphia
• Clara Park, Eat Cetera Philly
• Paige Mountain, Children’s Hospital of Philadelphia
• Jule Anne Hestenburg, The MANNA Institute
• Stefania Patinella, Ayble Health
• Maddy Booth, Vetri Community Partnership

Bar
Madeira and Philadelphia
Organized by:

• Paul MacDonald, Friday Saturday Sunday

Bakery
It’s 2024. Kick the Fruit Plate Out the Door. Essential Vegan Desserts for Everyone
Featuring:

• Fran Costigan, Rouxbe

Dietz & Watson Demonstration Kitchen
Philly Unwrapped: A project to reduce single-use packaging and waste in Greater Philadelphia’s Food Sector
Organized by:

• Alisa Shargorodsky, ECHO Systems
• Theresa Gassert, The Sustainable Business Network of Greater Philadelphia

ReThink Food Lounge
The Top 5 Things that Get Food Businesses in Legal Trouble
Sponsored by Blank Rome LLP
Organized by:

• Rachel Packer, Blank Rome
• David Perry, Blank Rome

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2:45–3:45 p.m.

Bistro
Future Directions and Trends in Pizza
Organized by:

• Peter Reinhart, Johnson & Wales University/Pizza Quest

With:

• Mike Carter, Down North
• Muhammad Hadi, Down North
• Speer Madanat, Pizza West Chester
• Joe Beddia, Pizzeria Beddia
• Brad Daniels, Tresini/Pizza Freak
• Danny DiGiampietro, Angelo's

Bar
Wine Talk and Tasting
Featuring:

• Sande Friedman, Di Bruno Bros

Bakery
Patisserie Demonstration
Featuring:

• Rocco Lugrine, Drexel University

Production Kitchen
Rethinking Tradition: Using Modern Equipment to Transform Classic Recipes
Featuring:

• Hari Cameron, The Chef's Table

ReThink Food Lounge
What Can We Do to Make the Industry More Family Friendly?
Organized by:

• Natalie Shaak, Center for Hunger Free Communities, Drexel University

With:

• Elias Bitar, Norma’s Restaurant
• Vy To, Ogawa
• Charmaine Patterson

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4–5 p.m.

Bistro
Closing Keynote
Fireside Chat with Palak Patel, author of Food Is Love
Followed by a book signing.
Featuring:

• Palak Patel
• Rosemary Trout, Drexel University

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5 p.m.

Student volunteer all-hands cleanup and pizza party sponsored by Blazerz Food Joint

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5:30–7 p.m.

Off-site
Closing Reception at Broad Street Love
Sponsored by Les Dames D’Escoffier with Downeast Dayboat Scallops and DiBruno Bros.
Hosted by:

• Joncarl Lachman

Featuring:

• Laure Biron, Broad Street Love
• Ange Branca, Kampar Kitchen
• Judy Ni
• Jon Raffa, Carina Sorella
• Bonnie Sarana, Vanilya Bakery
• Bobby Saritsoglou, Stina Pizzeria
• Diana Widjojo, Rice & Sambal
• Paul Zelinsky, Winkel