We are pleased to offer the following demonstrations and educational sessions presented by our generous sponsor organizations.
A Recipe for Success: Blending Global Comfort Food with Plant-Based Ingredients
Mario Garcia (Executive Chef, Hilton)
Heath Schecter (Culinary Business Development Manager, Kellogg’s Away From Home)
Oona Settembre (Executive Chef, Kellogg’s Away From Home)
Sponsored by Kellogg’s Away From Home
The Sustainable Bean Kitchen: Elevating the Everyday Bean from Spreads to Stews
Johnny Graham (Chef, Revel)
Sponsored by Northarvest Bean Growers Association
Pecans: Perfect Plant-Based Partners for Sensational Savory Dishes
Chris Koetke, CEC, CCE, HAAC (President, Complete Culinary LLC)
Diane Welland MS, RD (Director of Communications, National Pecan Shellers Association)
Sponsored by American Pecan Council and presented by the National Pecan Shellers Association
Plant-Forward with Soul
Marion Gibson (Director of Culinary Innovation, Aramark)
Thomas Ramsey (Senior Executive Chef, Drexel University)
Stacy Gellman (Director of Marketing - Concept Development, Aramark)
Sponsored by Aramark
Cool Food Meals: Strategies for Climate Friendly Eating
Gina Tohme (Business Leader - Future of Food, Nestlé Professional)
Edwina Hughes (Head of Engagement, Cool Food, World Resources Institute)
Logan McCoy (Chef Culinary Innovation, Nestlé Professional)
Sponsored by Nestlé Professional
Plant-Based Cooking—Without Compromise
Chloe Coscarelli (Chef)
Jonathan McIntyre (CEO, Motif FoodWorks)
Sponsored by Motif FoodWorks