SUNDAY / APRIL 5, 2020 - Arrival Day
Options for dinners at some of San Diego's best restaurants.
Trip to Valle de Guadalupe for Panelists and participating out-of-town Chefs hosted by Jeremiah Tower.
MONDAY / APRIL 6, 2020
REGISTRATION / BREAKFAST
8:00am - 9:15am
Featuring breakfast breads from Bridor, European Butter, and breakfast churros from White Toque.
OPENING REMARKS
9:15am -9:30am
MORNING PANEL I
9:30am-10:30am
Cooking in the Age of Climate Change
Get out your notebooks as we hear actionable ways to work towards a zero-waste operation and influence suppliers to help restore the planet. Our panelists will share strategies, stories and real-world results (how much does it cost or save?!) and show you how getting behind certain initiatives can have a huge impact. You will walk away inspired with concrete steps and strategies to work towards a zero-waste operation whether you are working in a single restaurant or high-volume operation.
Panelists include Chefs Anthony Myint, Tanya Holland, Drew Deckman, and Farmer Lee Jones. Moderated by Jessica Waite of Berry Good Food Foundation.
BREAK
10:30am-11:00am
MORNING PANEL II
11:00am-12:00pm
Perfectly Plated
It's not just for the 'gram - watch and learn from two of the superstars of plating as Chef Jason Howard and Chef Brad Kilgore demonstrate how they uniquely transform ingredients and beautifully plate, inspiring chefs around the world.
MORNING DEMOS @ CHEFS' PLAYGROUND
Small groups, hands-on opportunities, learn and get inspired!
11:00am-12:00pm
Cooking with insects and native ingredients
with Chef Jose Luis Hinostroza of Arca Tulum
Tasmanian Beef - Learn why the grass Is greener at “end of the earth”.
with Chef James Bailey of ThinkCulinary and Michael White of Cape Grim Tasmanian Beef
We will take you on a visual and sensory tour to Tasmania; the world’s premier area for growing beef naturally on pasture. Learn how our farmers have raised cattle for generations while still being responsible custodians of the environment. Enjoy a progressive tasting of beef from this unique area including Grass-Fed Beef from Cape Grim, Robbins Island Full Blood Wagyu and Tasmanian “Vintage Beef “aged on the hoof” for a minimum of five years.
Thinking Beyond the Plate
with Chef David Skinner of Eculent
and more!
LUNCH
12:00pm-1:30pm
"Cooking in the Age of Climate Change"
Featuring 6 chefs
Complimentary Chef Portraits by Josue Castro
AFTERNOON PANEL I
1:30pm-2:30pm
Beyond Taste
Learn how to amplify guests experience by engaging all senses with Chefs Jamie Simpson, David Skinner, Nyesha Arrington and Rainer Zinngrebe. Moderated by Andrew Friedman.
AFTERNOON DEMOS @ CHEFS' PLAYGROUND
Small groups, hands-on opportunities, learn and get inspired!
1:30pm-2:30pm
Kitchen of the Future with Cuisine Solutions
Featuring Chefs AJ Schaller and Gerard Bertholon
Plant based and Zero Waste Wizardry
Featuring Chef Davin Waite
Edibles
Featuring Chef Rachel King
and more!
BREAK
2:30pm-3:00pm
AFTERNOON PANEL II
3:00pm - 4:00 pm
Multi-dimensional Chef
Making money in the culinary industry takes more than a good palate and knife skills. Even a successful restaurant can be in jeopardy from one disaster. Learn how to make yourself and business multi-dimensional to increase your profit and hedge against risk. A multi-dimensional chef is someone that has gone beyond the kitchen and applied his/her intellect while still doing what they enjoy the most- bringing food and stories to the table. Not just a kitchen chef, these panelists will outline the different paths to success in and out the kitchen. Grab a pen and take note!
Panelists include Chefs Brian Malarkey, Kwame Onwuachi, Tanya Holland, Rocco DiSpirito and Guy Meikle. Moderated by Andrew Friedman.
HAPPY HOUR + PRODUCT SHOWCASE
4:00pm-5:30pm
Zero Proof Bar and Cocktail Bar
Book Signings
Complimentary Chef Portraits by Josue Castro
Product Showcase
Andrew Talks to Chefs podcast live from the Chef's Roll van
DINNER
5:30pm-7:30pm
"Around the World"
Featuring chefs and cuisines from around the world
TUESDAY / APRIL 7, 2020
BREAKFAST
9am-10am
MORNING PANEL I
10:00am-11am
Women's Perspective: Creating a culture to find and retain talent.
With Chefs Karen Akunowicz, Emma Bengtsson, Paula DaSilva, Maeve Rochford, and Nyesha Arrington. Moderated by Jacqui Leanza.
BREAK
11am-11:30am
MORNING PANEL II
11:30am-12:30pm
The Future of Cannabis Hospitality
This session will take you on a deep dive into the world of Cannabis Hospitality. We will be discussing everything from Food, Beverages, Edibles, to On-Site Consumption lounges. The session will also cover topics such as legality and importance of understanding the science of psychedelia. This is a one stop shop to receive up to date information from the Cannabis and Culinary Industry as it sits in 2020 from the world's foremost expert, Chef Christopher Sayegh.
MORNING DEMOS @ CHEFS' PLAYGROUND (repeat from Day 1)
Small groups, hands-on opportunities, learn and get inspired!
11:30am-12:30pm
Cooking with insects and native ingredients
with Chef Jose Luis Hinostroza of Arca Tulum
Tasmanian Beef - Learn why the grass Is greener at “end of the earth”.
with Chef James Bailey of ThinkCulinary and Michael White of Cape Grim Tasmanian Beef
We will take you on a visual and sensory tour to Tasmania; the world’s premier area for growing beef naturally on pasture. Learn how our farmers have raised cattle for generations while still being responsible custodians of the environment. Enjoy a progressive tasting of beef from this unique area including Grass-Fed Beef from Cape Grim, Robbins Island Full Blood Wagyu and Tasmanian “Vintage Beef “aged on the hoof” for a minimum of five years.
Thinking Beyond the Plate
with Chef David Skinner of Eculent
and more!
LUNCH
12:30pm-1:30pm
"Street Food Showcase from Around the World"
Featuring 6 chefs
Complimentary Chef Portraits by Josue Castro
AFTERNOON PANEL I
1:30pm-2:30pm
Geek out on Knives
Featuring knife maker Brandon Hampton of Meglio Knives
AFTERNOON DEMOS @ CHEFS' PLAYGROUND (repeat from Day 1)
1:30pm-2:30pm
Kitchen of the Future with Cuisine Solutions
Featuring Chefs AJ Schaller and Gerard Bertholon
Plant based and Zero Waste Wizardry
Featuring Chef Davin Waite
Edibles
Featuring Chef Rachel King
and more!
BREAK
2:30pm-3pm
AFTERNOON PANEL II
3pm-4pm
"Living Proof" - Inspire Change
Featuring Chefs Brother Luck, Paula DaSilva, Rocco DiSpirito and more. Moderated by Jon Ashton.
HAPPY HOUR + PRODUCT SHOWCASE
4pm-5pm
Zero Proof Bar and Cocktail Bar
Book Signings
Complimentary Chef Portraits by Josue Castro
Product Showcase
Andrew Talks to Chefs podcast live from the Chef's Roll van
DINNER
5pm-7pm
"Zero Waste Dinner"
Featuring 6 chefs
CLOSING REMARKS
7:15pm
AFTER PARTY
Location TBD
Complimentary Portraits
