Schedule

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SUNDAY / APRIL 7, 2019 - Arrival Day

Options for dinners at some of San Diego's best restaurants.

MONDAY / APRIL 8, 2019

REGISTRATION / BREAKFAST
8:00am - 9:00am

Featuring croissants from Bridor + European Butter and Tender Belly Bacon by Chef Hanis Cavin

OPENING REMARKS
9:00am -9:15am

SESSION 1
9:15am-10:45am

Ingredients as a Catalyst:  X-Ray Vision For Cooks with Ali Bouzari

Inside any piece of food, there's eight "mother" Ingredients (proteins, water, minerals, etc), and each of them has a personality of things it does and doesn't do. That handful of patterns explains everything that happens in any dish, regardless of style or skill level. With an understanding of an ingredient's core components (Ingredients with a capital "I"), chefs can get more mileage out of everything from a knife or spoon to the newest cutting-edge equipment.

Rather than address every recipe and technique individually, chasing details around forever, we can simplify, connecting the dots between techniques and stripping them down to a couple of basic patterns. This session is meant to give you heightened intuition and reflexes rather than equations and stuff to memorize.

Ali Bouzari, culinary scientist, author, and educator will turn European butter into a Swiss army knife to walk us through the ultimate Catalyst: understanding the science of how Ingredients work. He will be aided by Chefs Jamie Simpson and David Skinner.

BREAK
10:45am-11:00am

Attendees invited on stage to ask more in-depth questions and hands-on with equipment.

LUNCH
11:00am-12:30pm

X-border X-travaganza
Featuring the tacos of Lola 55 and craft brews and wines of Baja California

Complimentary Chef Portraits by Josue Castro

SESSION 2
12:30pm-1:30pm

Mentor and Legacy, with a Global Perspective
With Jeremiah Tower, Barbara Lynch, Grant MacPherson and Rainer Zinngrebe and moderated by Caryl Chinn

BREAK
1:30pm-2:00pm

BUZZBAR® Grown-Up Bourbon St. Chocolate Ice Cream Sundaes

SESSION 3
2:00pm - 3:00 pm

Chefs, Drugs and Rock n' Roll
How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Moderator and Author: Andrew Friedman
With Jeremiah Tower, Grant Macpherson, Barbara Lynch, Farmer Lee Jones, Bruce Hill, Ken Frank

HAPPY HOUR + PRODUCT SHOWCASE 
3:00pm-4:15pm

Zero Proof Bar and Cocktail Bar
Book Signings
Complimentary Chef Portraits by Josue Castro
Product Showcase

DINNER
6:00pm-9:30pm

"A Night Under the Stars"
in honor of Jeremiah Tower
Featuring Stars alumni and Chef Keith Lord and his team from the Wild Thyme Company

At Darlington House in La Jolla
*Bus transportation provided from select hotels

TUESDAY / APRIL 9, 2019

BREAKFAST
8am-9am

Featuring the artisan breads of Prager Brothers

SESSION 1
9:00am-10am

The Future of Food Media

With Timothy Hollingsworth, Claudette Zepeda-Wilkins, Andrew Friedman, Chad Minton, Brian Malarkey and Charissa Melnik
Moderated by Troy Johnson

BREAK
10am-10:15am

SESSION 2
10:15am-11:15am

Creating a Sustainable Culinary Culture

You have the power to have a positive impact on the planet, your customers' health, the bottom line and the entire food ecosystem. Jennifer Bushman moderates a panel of thought AND action leaders in sustainable seafood, teaching YOU how to join this essential movement and become a Catalyst.

With Barton Seaver, Julie Kuchepatov of Fair Trade USA, Chris Cumming of Pacifico Aquaculture, and Shevis Shima of Santa Monica Seafood.

LUNCH
11:15am-12:45pm

Santa Monica Seafood Whole Swordfish Breakdown by Joey Principato

Sustainable Seafood + Farm Showcase
Featuring Chefs Davin Waite, Phillip Frankland Lee & his Scratch Restaurants Team, Nyesha Arrington, Grant Macpherson, DJ Tangalin, Rachelle Boucher, Tamara Westerhold, Arthur Artiles, Roy Villacrusis and Karlo Evaristo

Complimentary Chef Portraits by Josue Castro

SESSION 3
12:45pm-1:45pm

Know Your Farmer

With every restaurant seeming to claim they are "farm to table", Catalysts in the industry (farmers, fishermen, chefs, fishmongers and purveyors) are leading the new charge to redefine the term and spotlight the champions of the new school.

With Jeremiah Tower, Farmer Lee Jones, Drew Deckman, Hazel Hernandez-Supple, Tommy Gomes, Jason McKinney and Paul Grieve and moderated by Jessica Waite of the Berry Good Food Foundation.

BREAK
1:45pm-2pm

SESSION 4
2pm-3:15pm

Technique as a Catalyst
Chef Gerard Bertholon of Cuisine Solutions and AJ Schaller of CREA will introduce the technique of Cryoconcentration and show how it can be a catalyst of not only flavor and creativity, but to help tackle food waste as well.

Chef Francisco Migoya of Modernist Cuisine will  be showcasing some innovative techniques from their latest tome: Modernist Bread. Prepare to be inspired!

HAPPY HOUR + PRODUCT SHOWCASE
3:15pm-6pm

Zero Proof Bar and Cocktail Bar
Cocktail Competition
Book Signings
Complimentary Chef Portraits by Josue Castro
Product Showcase: featuring Meglio Knives, NORA knives, Simple 123

BREAK
5pm-6pm

Time to go back to the hotel and freshen up before dinner or feel free to hang out before PorkFest!

DINNER

"PorkFest"
6pm-8:30pm
Featuring Chefs Marco Maestoso, Brian Redzikowsi, Dan Kish, Benjamin Udave, Francesco Basile, Erik Aronow, Neil Doherty, and Michael Poompan

CLOSING REMARKS
8:30-8:45pm

AFTER PARTY
9pm

Lola 55

Dinners Include

Monday night at Darlington House in La Jolla we will pay tribute to Chef Jeremiah Tower "under the stars" with some of his alumni coming in to cook alongside Chef Keith Lord, International Caterers Association Chef of the Year in 2017!

On Tuesday night it is all about the swine with Italian Chefs Marco Maestoso and Francesco Basile utilizing whole legs of Prosciutto di Parma in a stellar presentation. We then have 4 pork dishes lined up from the “Prince of Pork” Brian Redzikowski who won the regional title at L.A.’s Cochon555, Dan Kish who was head Chef of Panera Bread for 12 years, Michael Poompan of the Ritz Carlton Denver and Benjamin Udave of SYSCO. Chef Erik Aronow of Puesto will be dishing up a European Butter dessert to round the night off!

Complimentary Portraits

Famed photographer Josue Castro who has taken portraits of more than 3000 Chefs for us around the world will be taking complimentary portraits during the Anti-Convention. We will have some great props and aprons, but we recommend bringing your chef coat if you want to be photographed in it.

Andrew Friedman will be hosting his "Andrew Talks to Chefs" from the Anti-Convention. Have a listen to his recent episode from the Cayman Cookout with Eric Ripert, Dominique Crenn and more!

*Schedule and participants subject to change.