Baking, spice, wine: Drexel books a chef conference
The 2016 Philly Chef Conference, which showcases the latest food and beverage ideas, is set for March 6 and 7.
Drexel University's 2016 Philly Chef Conference, which showcases the latest food and beverage ideas, is set for March 6 and 7.
The first day, open to the general public, will feature educational lectures on such topics as food waste, hunger, the history of the cocktail, and kitchen science.
The second day, intended for hospitality and restaurant professionals, will feature panels on such topics as hospitality accounting (with Fred Kaplan of WeiserMazars) and wine (with the New York Times' Eric Asimov) plus demos on such topics as spice (with Lior Lev Sercarz of La Boite Spices, Michael Solomonov of Cook & Solo Restaurants, and Chris Kearse of Will BYOB) and pastries (featuring Johnny Iuzzini of Sugar Fueled Inc).
Agenda, including sign-up info, is here.
The idea originated from Drexel culinary arts alum Joshua Lawler (The Farm and Fisherman) and his wife Colleen, who attended a Philadelphia StarChefs panel discussion at Drexel. Michael Traud, a professor and director of Drexel's Hospitality Management Program (and an alum of Vetri and Zeppoli), is organizer.