February 23, 2016
Brian Michael Kinney/Drexel University
Food demonstration at the 2015 Philly Chef Conference, hosted by Drexel University.
The Philly Chef Conference, hosted by Drexel University’s Center for Hospitality and Sport Management, is an annual forum designed to connect Philly's food community.
During the two-day event beginning March 6, big names and rising stars within the local restaurant scene will discuss key industry issues, showcase the latest food and beverage techniques and share innovative ideas through lectures, panel discussions and demonstrations.
The first day of the conference is open to the public, the second day is reserved for hospitality industry professionals.
On Day One of the conference, attendees will listen to TED-talk-style lectures on kitchen science, food waste, cocktail culture and empowering restaurant professionals.
There will also be a series of beverage sessions, which is new for 2016.
As for demonstrations, there will be a dessert composition and tasting with Johnny Iuzzini, head judge of Bravo’s TV show “Top Chef: Just Desserts.”
Other recognizable names presenting at the 2016 Philly Chef Conference are food scientist and author Harold McGee, New York Times wine and food critic Eric Asimov, Michael Solomonov of Zahav, Kevin Sbraga of Sbraga Dining, Greg Vernick of Vernick Food & Drink and Rob Keddie, chief development officer of Garces Group.
Then, on Day Two of the conference, industry professionals will be treated to demonstrations including creating spice blends, bread making, dessert composition and designing a cheese plate.
Breakfast, lunch, snacks and happy hour will be included for the all-day affair on March 7.
Day One
Sunday, March 6
3 p.m. to 5 p.m. | $20 per person
Mitchell Auditorium at Drexel's Bossone Research Center
3126 Market St.
Day Two
Monday, March 7
9 a.m. to 5 p.m. | $100 per industry professional
Paul Peck Research Building, Academic Bistro
101 N. 33rd St., 6th floor
