The Hidden River Connecting
Sponsored by Taylor Shellfish Farms
In a world increasingly interconnected by the
Internet, chefs are no longer confined to a
single cuisine style. Today’s chefs are seeking
ways to merge diverse cultural flavor and
culinary techniques. In this session, explore
umami, the culinary river connecting Eastern
and Western cuisines. Topics include parallels
between Kyoto temple foods and modern
Spanish and Scandinavian cuisines.
Presented by: Ana Kinkaid, executive editor, Your
SUNDAY, AUGUST 2
Smoking Gun: The Next Level
Kitchen gadgetry partners with flavor infusion to
create clever and unique culinary applications.
Standard applications of the Smoking Gun
to trendy infusions will be discussed, such
as sweet/savory applications in mixology and
tableside. Learn how this kitchen gadget can
drive revenue and enhance the wow factor.
Presented by: Robert Johnson, Food Fanatics chef/
division chef, US Foods
Cooking Sous Vide
Sponsored by PolyScience Culinary—A division
of Breville USA, Inc.
Whether you have been cooking sous vide for
years or are interested in implementing the
technique in your establishment, this is a demo
you won’t want to miss. The founders of sous-vide technology show how to easily introduce
this cooking technique in your establishment.
Presented by: David Pietranczyk, corporate chef,
Learn more about the National Restaurant
Association Educational Foundation's ProStart
high school culinary arts program: what it is,
how it works and how to get involved.
Presented by: Greg Beachey, CCC, senior academic/
program manager, National Restaurant Association
Craft Beverages Reinvented
Sponsored by Vitamix® Corporation
Take your beverages to the next level with a
Vitamix. This session will demonstrate how to
quench guests’ thirst with vinegar-based drink
additions and recrafted smoothies, and how to
muddle and create artisan cocktails using the
power of a Vitamix.
Presented by: Matt Dugan, CEC, recipe development
manager, Vitamix® Corporation
Cross-utilization is the key to saving on food
cost. Finding ways to satisfy the diverse diets
of your customers with delicious and healthy
dessert options is key to driving interest and
maintaining an appreciative clientele.
Presented by: Kimberly Brock Brown, CEPC, CCA,
AAC, owner, Kimberly Brock Brown, LLC
Meet the Author and
Kimberly Brock Brown, CEPC, CCA, AAC, will
be signing her book Here I Am, which answers
the question, “Where are all the female and
MONDAY, AUGUST 3
Foraging for Answers
Explore the differences and dilemmas of grass-fed vs. grain-fed meats, and how it affects the
end product and nutritional value. Discover
the reasons behind the lack of local butchers,
despite farm-to-table trends. Learn about the
most beautiful cuts of beef, including forgotten
cuts and cuts for braising.
Presented by: Jeffrey Schlissel, division chef, US Foods
Using Essential Oils to
The essence of aroma in a dish has always been
the gateway for creating a gratifying epicurean
scene for the guest. Learn how to create aromatic
dishes with essential oils and fresh herbs.
Presented by: Joshua Hoellein, US Foods division chef/
Food Fanatics chef, and Joseph Vargyas, US Foods
corporate division chef/Food Fanatics chef
Meet the Author and
A doctor in natural food sciences and
anthropology, chef and author Jacques Brevery,
CEC, AAC, Ph.D., will sign his book, Chef’s
Guide to Charcuterie.
New World Cuisine
Norman Van Aken has been described as
“legendary, visionary and a trailblazer,” as
well as “The Culinary Titan of Florida.” He is
considered the founding father of New World
Cuisine, and will demonstrate what that means.
Presented by: Norman Van Aken, chef/founder, Norman’s
Meet the Author and
Norman Van Aken has published five cookbooks
and a memoir: Feast of Sunlight, 1988; The
Exotic Fruit Book, 1995; Norman’s New World
Cuisine, 1997; New World Kitchen, 2003; My
Key West Kitchen, 2012 (with Justin Van Aken);
and No Experience Necessary: The Culinary
Odyssey of Chef Norman Van Aken, 2013.