Registration at 8:00 a.m.
Ticket price: $195
Breakfast
La Colombe, Baba’s Brew, 33rd Street Hospitality, Lost Bread Co., Rival Bros., Essen Bakery, Pilgrim Provisions and Federal Donuts
Opening Remarks at 9:00 a.m.
Michael Traud, JD, EdD
9:15 -10:00 a.m. Session
Bistro:
Restaurant Round Up: So Hot Right Now!
Moderator: Korsha Wilson
Panelists: Hilary Dixler Canavan, Brett Martin, Khushbu Shah and Kate Krader
Demonstration Kitchen:
Pair Tea with Bread and Pastries
Moderator: Klancy Miller
Panelists: Lincoln Carson, Thomas Raquel, Kelly Fields, Antonio Bachour
Lounge:
The Sweet Ones: Inside the Mindes of the Top Pastry Chefs
A Conversation between Jason Tesauro and Bo Bech
10:15 -11:00 a.m. Session
Bistro:
Four Editors On Telling Important Food Stories on Shoestring Budgets
Moderator: Nikita Richardson
Panelists: Stephen Satterfield, Madison Trapkin, Lukas Volger and Klancy Miller
Demonstration Kitchen:
Dueling Pastas
Presenters: Davi Marcelli and Stefano Secchi
Lounge:
Real Estate for Hospitality Professionals
Moderator: Kevin Sintumuang
Presenters: Trip Schneck, Ed Eimer, Phil Colicchio and Ahktar Nawab
11:15 a.m. -12:00 p.m. Session
Bistro:
Diversity in the Kitchen: the Road Ahead
Moderator: Priya Krishna
Panelists: Claudette Zepeda, Erick Williams, Eric Adjepong and Enrique Limardo
Demonstration Kitchen:
Mastering Pastries
Presenter: Antonio Bachour
Lounge:
Zero Foodprint: Connecting Chefs and Diners So We Can Eat our Way Out of the Climate Crisis:
A Conversation between Jeff Gordinier and Anthony Myint
12:00 -1:00 p.m.
Lunch
South Philly Barbacoa, Mike’s BBQ, Poi Dog, Jezabel’s Café, Primal Supply Meats, Puyero Venezuela Flavor, Porcos Porchetteria, Palizzi Social Club, Musi, Geno's Steaks, Honeygrow, Dig, and Stock.
1:15 - 2:00 p.m. Session
Bistro:
We're Here to Help: How to Make the Most of your PR & Marketing Partnership
Moderator: Lauren Fonda
Panelists: Liz Dunn, Anna Polonsky, Blake McKay, Claudette Zepeda, Gail Simmons
Bar:
Grape Expectations: Finding "Faults" in Wine
Presenter: Rosemary Liss
Demonstration Kitchen:
Pastry Techniques from a Three Michelin Star Kitchen
Presenters: Thomas Raquel
Lounge:
Chefs as Agents of Change
Moderator: Kat Kinsman
Presenters: Kwame Onwuachi, Karen Akunowicz and Kelly Fields
2:15 - 3:00 p.m. Session
Bistro:
Redesigning Restaurant Leadership
Moderator: Vaughn Tan
Panelists: Katie Button, Brady Williams, Kevin Boehm and Annika de las Heras
Bar:
“I Work for You”: A Cocktail Philosophy
Presenter: Chelsea Gregoire
Demonstration Kitchen:
Still We Rise:An Inside Glimpse at Manresa Bread
Presenters: Avery Ruzicka
Lounge:
Not Just a Noodle: The Golden Age of Pasta
Moderator: Adam Rapoport
Presenters: Amy Brandwein, David Nayfeld, David Marcelli, Stefano Secchi
3:00 - 3:45 p.m.
Dessert Break
La Colombe, Weckerly’s, Aurora Grace Chocolates, Eclat Chocolates, El Merkury, Fiore Fine Foods, Flow State Coffee Bar, Rosito, and Bisani Gelato Station with Rival Bros.
3:45 - 4:30 p.m. Session
Bistro:
The Food Reporters: Hot Topic Roundtable of Current Events
Moderator: Julia Moskin
Panelists: Tim Carman, Amanda Kludt, and Francis Lam
Bar:
Where There's Smoke: Mezcal for Dummies
Presenter: Niki Nakazawa
Demonstration Kitchen:
Go With the Grain: Rice is Culture
Presenters: JJ Johnson
Lounge:
Where Science Meets Creativity
A Conversation between Dana Cowin and Arielle Johnson
4:45 - 5:30 p.m. Session
Bistro:
Defining “Women’s Work” in 2020
Moderator: Charlotte Druckman
Panelists: Diep Tran, Devra First and Osayi Endolyn
Bar:
Cider: Just as Complex as Wine
Presenter: Sam Fitz
Demonstration Kitchen:
Tipping the Scales: A Guide to a Sustainable Fish Restaurant
Presenter: Greg Vernick
Lounge:
Remember to be Present
A Conversation between Jason Tesauro and Bo Bech
5:30 p.m. Reception
Eric Adjepong: Chef and Cofounder, Pinch and Plate, Washington, D.C.
Karen Akunowicz: Chef/Owner, Fox & the Knife and JBF Best Chef Northeast, Boston, MA
Antonio Bachour: Chef/Owner, Bachour, Miami, FL
Bo Bech: Chef, Restaurant Geist, Copenhagen, Denmark
Jack Benchakul: Endorffeine Coffee, Los Angeles, CA
Kevin Boehm: Cofounder, Boka Restaurant Group, Chicago, IL
Amy Brandwein: Chef/Owner, Centrolina and Piccolina, Washington, D.C. and JBF nominee Best Chef: Mid-Atlantic
Katie Button: Executive Chef and Co-owner, Curate and Button Bagels, Asheville, NC
Tim Carman: Food Reporter, The Washington Post
Lincoln Carson: Chef/Owner, La Bon Temps, Los Angeles, CA
Phil Colicchio: Cushman & Wakefield, Executive Managing Director Specialty F&B, Entertainment & Hospitality Consulting, Americas Retail Services
Dana Cowin: former Editor-in-Chief, Food & Wine, podcast host, Speaking Broadly
Annika de las Heras: General Manager, Noma, Copenhagen, Denmark
Hillary Dixler Canavan: Restaurant Editor, Eater, national
Charlotte Druckman: Author, Women on Food
Elizabeth G. Dunn: Food Journalist
Osayi Endolyn: food writer/editor
Ed Eimer: Eimer Design
Kelly Fields: Chef, Willa Jean, New Orleans, LA and 2019 JBF Outstanding Pastry Chef
Devra First: The Boston Globe’s food writer and restaurant critic
Sam Fitz: Cofounder, Anxo Cidery, Washington, D.C.
Lauren Fonda: Chief Brand Officer, Becca
Phyllis Grant: Author, Everything is Under Control: A Memoir with Recipes
Jeff Gordinier: Food and Drink Editor, Esquire
Chelsea Gregoire: Owner, Drinkable Genius
Will Guidara: Restaurateur, New York, NY
Richard Hart: Cofounder and Owner, Hart Bageri, Copenhagen, Denmark
Arielle Johnson: Food Scientist and Author, formerly of Noma
JJ Johnson: Chef/Founder, Fieldtrip, Harlem, NY and coauthor, Between Harlem and Heaven
Howie Kahn: Contributing Editor, The Wall Street Journal, Prince Street Podcast
Kat Kinsman: Host, Communal Table podcast
Amanda Kludt: Editor-in-Chief, Eater
Kate Krader: Food Editor, Bloomberg
Priya Krishna: Food Writer, New York Times and Bon Appetit
Enrique Limardo: Executive Chef/Co-owner, Seven Reasons, Washington, D.C.
Rosemary Liss: Co-founder and Owner, Le Comptoir du Vin, Baltimore, MD, formerly of Nordic Food Lab
Henrietta Lovell: Founder, Rare Tea Company and Author, Adventures in Tea
David Marcelli: Pasta Chef, Buca, Toronto, Canada
Blake MacKay: Founder, BLAKE
Brett Martin: Food and Drink Correspondent, GQ
Michael Mazourek: Cornell University and Row 7 Seeds
Klancy Miller: Author, Cooking Solo: The Fun of Cooking for Yourself
Julia Moskin: Food Reporter, New York Times
Anthony Myint: Chef and Restaurateur and 2019 Basque Culinary World Prize
Niki Nakazawa: Neta Spirits, Oaxaca, Mexico
Ahktar Nawab: Chef, Hospitality HQ
David Nayfeld: Chef, Che Fico, San Francisco, CA
Kwame Onwuachi: 2019 JBF Rising Star Chef
Anna Polonsky: Founder and Creative Director, Polonsky & Friends
Adam Rapoport: Editor-in-Chief, Bon Appetit
Thomas Raquel: Executive Pastry Chef, Le Bernardin, New York, NY
Nikita Richardson: Staff Writer, GrubStreet
Avery Ruzicka: Partner and Head Baker, Manresa Bread
Atom Sarkar, MD, PhD: Professor, Drexel University College of Medicine and Director, Global Neurosciences Institute
Stephen Satterfield: Founder, Whetstone Magazine
Trip Schneck: Executive Managing Director Specialty F&B, Entertainment & Hospitality Consulting, Americas Retail Services, Cushman & Wakefield
Stefano Secchi: Chef, Rezdora, New York, NY
Gail Simmons: Top Chef
Khushbu Shah: Restaurant Editor, Food and Wine
Kevin Sintumuang: Culture and Lifestyle Director, Esquire
Madison Trapkin: Founder, GRLSQUASH
Vaughn Tan, PhD: Assistant Professor, University College London School of Management
Jason Tesauro: Food Journalist
Sarah Tracy, PhD: Author, Delicious: A History of Monosodium Glutamate (MSG) and Umami
Greg Vernick: Chef and Owne of Vernick Food & Drink and Vernick Fish.
Diep Tran: Founder, Banh Chung Collective and former Owner and Chef, Good Girl Dinette, Los Angeles, CA
Jean-George Vongerichten: Chef, Jean-Georges Vongerichten Restaurants, Philadelphia, PA, many global locations
Lukas Volger: Cofounder and Editorial Director, Jarry magazine
Brady Williams: Chef, Canlis, Seattle, WA and JBF winner Best Chef: Northwest
Erick Williams: Chef, Virtue Restaurant, Chicago, IL
Korsha Wilson: Food Journalist
Claudette Zepeda: James Beard Foundation Semifinalist Best Chef: West