Roots 2017: How Diaspora Drives Innovation in the Culinary Industry

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...

Roots 2017 Explores Gender Issues

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...

Roots 2017 Culinary Conference: Creative Chef Career Paths

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...

Roots 2017: Getting the Nuts and Bolts Right

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...

Roots 2017: Creativity Training that Really Rocked It Out

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...