2019 Recap

Our theme for our inaugural year was “catalyst” and our goal was for you to leave the conference energized, inspired and ready to be your own catalyst in the industry and the world.

We heard Chef Jeremiah Tower talk about how the original Farm to Table movement started and then examined how chefs are taking it once step further by cultivating relationships directly with fishermen, farmers and ranchers.

Gerard Bertholon and AJ Schaller taught us about cryoconcentration and demonstrated how it can tackle food waste. Francisco Migoya presented cutting-edge techniques from Modernist Bread. Ali Bouzari presented the demonstration "X-Ray Vision For Cooks" and Barton Seaver showed us how we can become our own catalysts in creating sustainable culinary culture.

We had an all-star line up for our "Future of Food Media" panel, including Netflix’s Final Table winner Timothy Hollingsworth. We listened to some of the OGs - including Grant Macpherson, Barbara Lynch and Rainer Zinngrebe - discuss mentorship and tell globe spanning stories.

Famed chef photographer Josue Castro hosted complimentary portrait sessions and Andrew Friedman interviewed chefs on location for the popular Andrew Talks to Chefs podcast. We also enjoyed a “Night Under the Stars” Jeremiah Tower tribute dinner with some of his alumni coming in to cook.

Hear what our attendees had to say

“The Anti-Convention wasn’t about the community, it was the community. Intimate, delicious, informative and educational. I left feeling inspired and hopeful for the future of the hospitality field.”

Chef Gary FX LaMorte
Honest Hospitality Team, Founder
Previous Mina Group VP Culinary Operations

“The Anti-convention created an unparalleled atmosphere of collaboration between chefs, organizers and sponsors. The venue, program and concept were unique, refreshing and created an environment that fostered new relationships, and the free flow of ideas. Presentations were thoughtful, illuminating, varied, and the event was intimate enough to allow participants to meet almost everyone attending in a relaxed casual setting. One of my top three culinary events for the year.”

Nigel Morris
Country Manager
Cervena Venison

“The anti-convention was a blast. It was great to be part of the collaborative energy and sharing of ideas among fellow chefs.”

Chef Ken Frank
Michelin-starred Executive Chef - Owner
La Toque Restaurant
BANK Café and Bar
The Westin Verasa Napa

“The second I saw this event post, I KNEW I had to go. It was nothing short of magic. The people I met, the food I ate, the friendships I made, and the knowledge I gained is still settling in. It will be an event that I will NEVER miss.”

Chef Thomas Hearn
Corporate Regional Chef
FLIK Independent School Dining, a member of Compass Group USA

“The energy and passion was indescribable at the Anti-Convention, I had never experienced anything like it. The Anti-Convention was the perfect venue to bring attention to The #FairKitchens movement. With Chef’s Roll partnership, we are reaching so many in the culinary community. Together, we are calling upon the entire industry to inspire change and to build a better kitchen culture. Our message was received with enthusiasm and it was inspiring to hear so many stories. The people, food and drink were amazing and looking forward to the next Anti-Convention.”

Trisha Prodoehl
On Behalf of #FairKitchens