Live stream the 2015 Tastes of the World Chef Culinary Conference!

Live Stream Schedule:

Sunday June 7

Sunday June 7

1:45 PM Welcome and Opening Remarks
Speaker: Ken Toong, (Executive Director, Auxiliary Enterprises, UMass)

2:00 PM Opening General Session I
The Future of Food in the Digital Era: Consumer Trends in an Eating Culture
Speaker: June Jo Lee (The Hartman Group)

2:40 PM General Session II

The Myco-Cultural Revolution
Speaker: David Law (Gourmet Mushrooms, Inc.)

3:25 PM Culinary Demonstration

Practical Japanese Technique-Maki Sushi
Chef Jet Tila (Chef, television personality)

The Future of Southern Food
Chef Virginia Willis (Chef and Cookbook Author)

Modernizing Indian Cooking
Chef Neela Paniz (Chef, Consultant and Cookbook Author)

A new perspective to Mexican seafood
Chef Iliana de la Vega (Chef Owner, El Naranjo Restaurant)

5:20 PM Wine Tasting and Presentation
The Greatest Time in History for Wine
Speaker: Eric Asimov (Chief Wine Critic of The New York Times and Author)

Monday June 8

Monday June 8

8:00 AM Welcome and Introduction
A tribute to Noble Masi

8:10 AM General Session III

Sustainable Seafood: A Chef’s Responsibility to Promote Sustainable Seafood Economies
Speaker: Barton Seaver (Director, Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health)

8:45 AM General Session IV

The future of food: what will our plate look like in 2020?
Speaker: Dr. Walter Willet (Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at Harvard Medical School)

9:20 AM Industry Presentations

9:50 AM Culinary Demonstrations II

Sink or Swim: The Future of Fish in the Mediterranean Diet
Chef Diane Kochilas (collaborator, Molyvos Restaurant)

Blooming Flavors
Chef Suvir Saran (chef, cookbook author, educator, and organic farmer)

A Chef’s Role; Designing Flavorful Food for your Health
Chef Charlie Baggs (Chief Executive Chef and founder of Charlie Baggs Culinary Innovations)

Classics will never die. Learn it, eat it, love it
Chef Alexander Ong (Chef Consultant)

Chicken roulade wrapped in prosciutto
Chef Roger Elkhouri (Senior Executive Chef, Rice University)

11:30 AM General Session V

Future of Food
Speaker: Eric Wendorff (Corporate Operations Executive Chef, Wegmans Food Markets, Inc.)

12:00 PM General Session VI

Flavor Trends Timeline
Speaker: Cathy Nash Holley (Publisher and Editor-in-Chief of Flavor & The Menu Magazine)

Tuesday June 9

Tuesday June 9

8:00 AM General Session VII

Future Directions: The Power Of The Chef At Street Level
Speaker: Gerry Ludwig (CEC, Gordon Food Service Corporate Consulting Chef)

8:35 AM General Session VIII

GoPro: An Up Close Look at Protein and the Culinary Professional
Speaker: Arlin Wasserman (Founder and Principal of Changing Tastes)
Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor)

9:15 AM Industry Presentations

9:45 AM Chef Demonstrations III

Rau Ram and Saw Tooth: Secrets from the Asian Herb Kitchen
Chef: Mai Pham (chef/owner, Lemon Grass Restaurant and Star Ginger)

Fresh Mediterranean
Chef Joanne Weir (Chef, television personality, cookbook author)

Vegetarians en vogue… “The rise of plant-forward cuisine”
Chef: Steve Petusevsky (Chef and Culinary Innovator)

Ramen, A Modern Day Noodle that Took the World By Storm
Chef: Corinne Trang (Chef, Consultant and Author)

11:05 AM Industry Presentations

11:20 AM General Session IX

How can food science researchers, farmers, and chefs work collectively together to shape the industry?
Eric Decker

11:50 AM Refreshment and Networking Break

12:05 PM Conversation with Mark Bittman (Award-winning journalist and
cookbook author)
Moderated by Arlin Wasserman