February 20, 2017
Rachel Wisniewski/Drexel University
Lior Lev Sercarz presents "Variety Is the Spice of Life" at the 2016 Philly Chef Conference.
The annual Philly Chef Conference will return on March 5-6. Hosted by Drexel University’s Center for Hospitality and Sport Management, the event aims to connect Philly's food community.
The first day of the conference is open to the public, while the second day is for hospitality and restaurant professionals only.
On Day 1 of the conference, those within the restaurant scene will showcase the latest food and beverage techniques to the public through discussion and demonstration. Topics include "The Wheat Frontier" and "Food Law in the New Presidential Administration."
Then, on Day 2, industry professionals will spend the day engaging in educational lectures and demonstrations. Butchery, coffee, IPAs, food writing and hot chocolate are among the topics that will be discussed.
Breakfast, lunch, snacks and happy hour will be included for the all-day affair on March 6.
All sessions in the conference are small, and participants are asked to sign up for which ones they wish to attend once registered.
Day 1
Sunday, March 5
3:30-6:30 p.m. | $25 per person
Gerri C. LeBow Hall, Room 031
3220 Market St.
Day 2
Monday, March 6
8 a.m.-4:30 p.m. | $125 per person
Paul Peck Research Building, 6th Floor
101 N. 33rd St.
