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Agenda

Sept. 25, Sunday 4:00 pm – Sept. 27, Tuesday 12:00 pm

Day 1: Sunday, Sept. 25

4:00 – 8:00 pm: General Sessions

Q&A with a trendmaker

Chandra Ram, Editor, Plate

Cocktail innovations, housemade bitters, housemade infustions and cocktails from the farmer's market.

Derek Brown, Co-Owner/Writer/Mixologist, The Coumbia Room, Washington D.C., The Passenger and Columbia Room, Washington, D.C.
Lynn House, Chief Mixologist, Blackbird, Chicago
Charles Joly, Mixologist, The Drawing Room, Chicago
Eamon Rockey, General Manager, Atera, NYC

Top mixologists demonstrate the latest trends in modern mixology, the art of creating artisanal bitters in-house, seasonal cocktails from the farmers market and techniques for infusing flavor in modern cocktails.

6:00 – 8:00 pm: TASTING FAIR

Explore innovative cutting-edge food and equipment products at the TASTING FAIR and network with fellow chefs.

Day 2: Monday, Sept. 26

8:00 - 9:00 AM: Breakfast

9:00 - 10:30 AM: General Sessions/chef cooking demos

Korea Greece Cajun

Korean Demo: Bill Kim, Chef/Owner, Urbanbelly, Chicago; Belly Shack, Chicago
Greek Demo: Pano I. Karatassos, Executive Chef, Kyma, Atlanta, GA

Nathanial Zimet, Chef/Co-Owner, Boucherie, New Orleans

Renowned chefs demonstrate emerging trends in these cuisines and offer personal insights. Accompanied by tastings and interactive dialogue.

10:30 - 11:00 AM: Break

11:00 AM - NOON: Hands-on track I (3 concurrent sessions)

Butchering: Pig Sous Vide 101: Seafood
Market Basket Challenge I – Greece

Whole Animal Cooking: Pig – Michael Paley, Executive Chef, Proof on Main, Louisville, KY

Whole Animail Butchery: Pig – Rob Levitt, Owner, The Butcher & Larder, Chicago

Sous Vide 101: Seafood

Market Basket Challenge I – Greece – Judge: Pano I. Karatassos, Executive Chef, Kyma, Atlanta, GA

Roll up your sleeves for these hands-on cooking and skills sessions. Sharpen your techniques in one of our butchering or sous vide sessions or rise to the challenge in the chefs challenge market basket cooking competitions. Choose from one of these three CONCURRENT sessions.

Noon - 1:30 PM: Lunch – Pig Roast in Courtyard

1:30 - 2:30 PM: Hands-on track II (3 concurrent sessions)

Butchering: Beef/Offal Sous Vide 101: Meat
Market Basket Challenge II– Korea

Whole Animal Butchery: Beef/Offal – Rick Gresh, Executive Chef, David Burke’s Primehouse at The James Chicago

Whole Animal Cooking: Beef/Offal - Chris Pandel, Executive Chef, The Bristol, Chicago
Sous Vide 101: Meat: Dominique Crenn, Chef/Owner, Atelier Crenn, San Francisco
Market Basket Challenge II– Korea – Judge: Bill Kim, Chef/Owner Urbanbelly; Belly Shack, Chicago

Roll up your sleeves for these hands-on cooking and skills sessions. Sharpen your techniques in one of our butchering or sous vide sessions or rise to the challenge in the chefs challenge market basket cooking competitions. Choose from one of these three CONCURRENT sessions.

2:30 - 3:00 PM: Break

3:00 - 4:00 PM: Hands-on track III (3 concurrent sessions)

Butchering: Lamb Sous Vide 101: Vegetables
Market Basket Challenge III – Cajun/Creole

Whole Lamb Butchery: Cuts to cuisine brought to you by Australian Lamb – Doug Piper, Master Butcher,NSW/ACT Business Development Manager Domestic Marketing, Meat & Livestock Australia
Whole Lamb Cooking: Cuts to cuisine brought to you by Australian Lamb– Shanna Pacifico, Chef de Cuisine, Back Forty, NYC
Sous Vide 101: Vegetables - Patrick Sheerin, Executive Chef, The Signature Room, Chicago
Market Basket Challenge III – Cajun/Creole – Nathanial Zimet, Chef/Co-Owner, Boucherie, New Orleans

Roll up your sleeves for these hands-on cooking and skills sessions. Sharpen your techniques in one of our butchering or sous vide sessions or rise to the challenge in our chefs challenge market basket cooking competitions. Choose from one of these three CONCURRENT sessions.

4:00 - 4:30 PM: Chef Jared Van Camp shares tips for making housemade charcuterie a success in any operation

Jared VanCamp, Old Town Social

4:30 - 5:30 PM: General Session/Tasting

Beer, Vine & Cheese: A Comparative Tasting

Ari Weinzweig, Co-Owner/Founding Partner, Zingerman's Community of Businesses, Ann Arbor, MI

Greg Hall, Founder/Ciderist, Virtue Cider

Eamon Rockey, General Manager, Atera, New York City

Top brewmaster, sommelier and cheese expert provide their expertise in this unique comparative tasting. Gain new pairing insights and menu ideas.

Day 3: Tuesday, Sept. 27

9:00 - 10:15 AM:
General Sessions/Keynote: Plate 2012 Trends: Northern European

Plate 2012 Trends: Chandra Ram, Editor, Plate

Dutch Cooking Trends: Joncarl Lachman, Chef/Owner, Vincent and HB Home Bistro, Chicago

Swedish Cooking Trends: Marcus Jernmark, Executive Chef, Aquavit, NYC

First glimpse of what Plate sees on the horizon next year and new opportunities for this cuisine on 2012 menus.

10:30 AM - 11:00 AN:
How to make your operation sustainable

Chris Koetke, MBA,CEC, CCE, Executive Director, Kendall College School of Culinary Arts, Chicago
Randy Zweiban , Executive Chef/Owner, Province, Chicago

Ari Weinzweig, Co-Owner/Founding Partner, Zingerman's Community of Businesses, Ann Arbor, MI

Passionate chefs and operators like yourself share best practices in making their restaurants green and discuss the challenges they overcame.

11:00 AM - 11:45 AM:
General Sessions/Roundtable: Healthy Initiatives/School foodservice

Sara Elizabeth Ippel, Founder & Executive Director, Academy for Global Citizenship, Chicago

Richard Satnick, Co-Owner, Dick's Kitchen and Laughing Planet, Portland, OR

Rafi Taherian, Executive Director, Yale Dining, New Haven, CT

Chefs and nutrition experts share their thoughts on creating healthier food for children, and menus overall.

11:45 AM - 12:30 PM:
Q&A with a Tastemaker

Stephanie Izard, Chef/Owner, Girl & the Goat, Chicago

12:30 AM - 1:00 PM:
Q&A with a Tastemaker

Gold sponsors:
australian lambbush'sidaho potatobush'sidaho potato

Silver and Bronze sponsors:
avocadomarzettimarzettitruittporkporkpork

Contributing sponsors:
Chef RevivalPolyScienceChef Revival