Drexel’s Philly Chef Conference Set for 2016
For the third year, Drexel University’s Center for Hospitality and Sport Management is hosting its annual Philly Chef Conference. The two day conference is set for Sunday and Monday, March 6th and 7th. The event brings together big names and rising stars of Philadelphia’s restaurant scene as well as experts from beyond.
The forum connects professional chefs with the regional food community to discuss key issues and to showcase the latest food and beverage ideas and techniques.
The conference’s lineup of renowned chefs, restaurateurs and food writers extends beyond the city this year to include food scientist and author Harold McGee, best known for his handbook “On Food and Cooking: The Science and Lore of the Kitchen;” the New York Times’ wine and food critic Eric Asimov; and restaurant hospitality expert Anthony Rudolf, who founded Journee and the Welcome Conference.
Sundays sessions are open to the general public and will offer educational talks and discussions on food waste, food insecurity, cocktail history, hospitality collaboration and kitchen science. Tickets are just $20 for Sundays sessions. Click here for the full agenda.
Monday sessions are for hospitality industry professionals only and features four tracks of sessions that include demonstrations, discussions and for the first time, a beverage series with Asimov, chief spirits advisor to the National Archives Derek Brown and beer author John Hall, as well as a dessert composition demonstration and tasting with Johnny Iuzzini, head judge of Bravo’s “Top Chef: Just Desserts.” Admission to day two is $100 and includes lunch, all sessions and post-conference reception.
Philly Chef Conference [Drexel University]