Some of Chicago’s most highly regarded chefs and food professionals will participate in the second annual culinary symposium conducted by the Institute of Culinary Arts at Robert Morris College (RMC). This year’s event, Culinary I.D.E.A.S.: Innovation, Diversity, Exploration, Arts, Sustainability—Finding our Past, Preparing for Our Future, will be held Friday, March 27, from 8:00 a.m. to 2:00 p.m. at the RMC Chicago Campus, 401 S. State Street, eighth floor.
Under the direction of associate dean Jennifer Bucko Lamplough and director of purchasing Amy Keck, workshops and sessions specifically designed for culinary students, industry professionals and culinary educators will address such timely issues as leadership challenges for women chefs, sustaining a business in today’s economy, building a successful professional kitchen and preserving a wide variety of foods.
Keynote speaker, Jeff Stratton, McDonald’s corporate executive vice president and Chief Restaurant Officer, will kick off the day’s activities at 8:30 a.m. Other distinguished culinary professionals conducting sessions throughout the day are: chef Gale Gand, Tru Restaurant; chef Carrie Nahabedian, Naha Restaurant; chef Michelle Garcia, The Bleeding Heart Bakery; chef Shelley Young, The Chopping Block; Peter Testa, Testa Produce; Robert C. Marshall, vice president operation, McDonald’s; chefs Allison and Rob Levitt, Mado Restaurant; chefs Ryan Hutmacher and Jill Houk, Centered Chef Food Studios; Lara Field, University of Chicago; chef Myk Banas, Chicago Marriott; Ralph Aylward, Boelter; chef Gail Huesmann, Assaggia Cafe and Trattoria; Camille Stagg, food author and journalist; chef Dan McGee, Dan McGee Restaurant and Catering; Randy Vickery, Wyncroft Wines; and chef Nathan Chappell, Michael Fields Agricultural Institute.
In addition to the workshops there will be a student cake decorating competition, culinary expo and job fair. Chefs Gale Gand and Michelle Garcia will judge the cake competition and announce the winners at an afternoon reception.
Admission to the Symposium is free to students with a valid student ID. The admission fee for culinary educators is $35.00 and $50.00 for industry professionals. All participants will receive a complimentary continental breakfast, coffee and snack, lunch and a cake reception. To register online visit www.robertmorris.edu/culinary/symposium or call Maria Garcia at (312) 935-6918.
Friday, February 6, 2009
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