Update March 13, 2020: The Anti-Convention Has Been Postponed
We had hoped to be able to forge ahead with the Anti-Convention as planned, but in light of the guidance handed down by the Governor of California yesterday as well as a legally-enforceable public health order that banned all gatherings of 250 people or more in San Diego County, we have no choice but to postpone the Anti-Convention. This declaration and the daily evolving health guidance from the health authorities, as well as travel restrictions imposed upon our sponsors, participants, and attendees has led us to this difficult decision.
If you purchased a ticket we will provide you an immediate refund if you wish, or you can wait to see when our new date will be. If the new date does not suit you we can reimburse you at that time. We will be in touch with more information in the coming days.
We sincerely apologize for the inconvenience, and hope that you will join us once the new dates are announced. Most importantly, our thoughts are with the chef and hospitality community as the emerging business environment is sure to take a toll. We are with you, if not physically, but in spirit, as we work to get through this global pandemic.
This year’s Anti-Convention will have a big focus on Cooking in the Age of Climate Change and we are very excited to have Chef Anthony Myint, winner of the Basque Culinary World Prize on a panel discussing zero waste strategies and how to work with suppliers to restore the planet – Jessica Waite of Berry Good Food will be moderating.
Do you follow Chef Jason Howard on Instagram like 162,000 other fans? He will be joining super-hot Chef/Restaurateur Brad Kilgore on stage for plating demos delving into some insane techniques and photo tips. 3 chefs from the audience will be chosen to compete in a plating competition at the end!
This year’s event will have demos galore (insects, CBD and more) to get your creative juices flowing and your mind blown, as well as all the amazing food and drink like last year. We also have a special knife presentation where you can geek out on grinds and steels, while having all your questions answered.
Bring your notepad because we know it takes more than a good palate and knife skills in this industry to make money. Our Multi-dimensional Chef panel will give you business ideas on how to hedge against risk and also how to expand your brand. Hear from Chef Brian Malarkey how he sold his first restaurant group to Hakkasan, only to come back and create an even more successful empire. Chef Guy Meikle will give you insight to how he supplements his restaurant with his catering company and food service show gigs. Books, movie deals…Chef Kwame Onwuachi seems to be everywhere right now and the Anti-Convention is where he will be too (grab a copy of his book to get signed)!
Who isn’t looking to hire and retain talent? We think a Woman’s Perspective is perfect to help create a culture to do exactly that. Our powerhouse panel includes Michelin-starred Chef Emma Bengtsson and James Beard Award-winner Chef Karen Akunowicz.
The Fair Kitchens movement is here to stay and we have Jon Ashton leading a very special panel on it – no holds barred!
All of this plus the legendary Chef Jeremiah Tower will be back, which means the Champagne and caviar are sure to be flowing, so get your tickets, book your flight and hotel and we will see you in April!
See the photos and videos from 2019 on our recap page!