by Chef's Garden | Mar 20, 2018 | Culinary Conferences
Although “diaspora” isn’t a word used in most people’s daily vocabularies, it is an important concept to discuss, both in general and in connection with the culinary industry. So, at Roots 2017, a splendid group of experts shared their perspectives and insights as...
by Chef's Garden | Jan 4, 2018 | Culinary Conferences
As part of Roots 2017, women in prominent positions in the culinary world shared their experiences, insights and philosophies in “She Will Rise: The Challenges and Rewards of Being a Female Leader.” Emceed by Chef Lynne Weems Ryan, the panel of women answered a series...
by Chef's Garden | Dec 14, 2017 | Culinary Conferences
Americans have a deep and abiding love for people who take unique paths in life. One of the most popular poems of all times is The Road Not Traveled by Robert Frost, a poem that ends this way: Two roads diverged in a wood, and I— I took the one less travelled by, And...
by Chef's Garden | Nov 28, 2017 | Event Logistics
Innovation. It’s a close cousin of creativity and invention but, from an economic perspective, an innovative improvement must also connect with and serve the end user. In the culinary world, it’s crucial to get the foundation – the nuts and bolts – right. If you...
by Chef's Garden | Nov 21, 2017 | Professional Development
At Roots 2017: Innovate, the keynote speaker of this year’s culinary conference – the distinguished Dr. Tim Ryan, president of the Culinary Institute of America – gave an incredibly insightful look into the nature of creativity and the spectrum of creativity, along...
