The Art of the Boucherie
Chef, TV Personality
New Orleans, LA
Toby was born and raised in Poche Bridge, growing up in the heart of Cajun Louisiana. A man of many talents, Toby enjoys acting, cooking, sculpting, drawing, furniture design and writing. He has appeared in numerous publications and television shows including "Top Chef", "Vice Munchies", Anthony Bourdain's "No-Reservations" as well as “Parts Unknown”, He even co-starred in the feature film "You're in Charge". Toby is one of the dominant forces behind the awareness and preservation of the tradition known as the Cajun Boucherie and will be discussing the history and practices involved.
The Food of Gujarati
Vivek T. Surti is the culinary creator behind Tailor Nashville, a South Asian American restaurant which opened in 2018. The restaurant gives a home to Surti’s popular VEA Supper Club, Nashville's first and longest running series of pop up dinner series created in 2011. His intimate gatherings have garnered national acclaim, being featured on Cooking Channel's “Man Fire Food”, as well as being named "Best Supper Club," "Best Underground Dining Experience” and a "Nashville Culinary Institution” by the editors of Nashville Scene. Surti has hosted more than 100 sold out events since beginning VEA Supper Club.
Vivek will be discussing his food point of view - South Asian American - reflecting his heritage of being a first generation American of Indian descent as well as how the foods of the Gujarati region, where his family is from, differs from the surrounding areas. His food is representative of the meals he grew up eating as a child and influenced by the dishes of his parents and grandparents.
Founder, Proper Sake
As the oldest known spirit in the world (4800BC), it's clear that saké has what it takes to stand the test of time. For this event we will be exploring the different styles of saké, and what makes each one unique. Most importantly we’ll be getting to know these concepts in the most meaningful way, which is of course through consumption.
The Evolution of Jewish Cuisine
Culinary Director, Zabar’s
New York, NY
Mitch Prensky is a graduate of the French Culinary Institute, a kitchen assistant to Jacques Pepin, and an alum of such prestigious Manhattan restaurants as L’Ecole, Daniel, Le Chantilly, and Bobby Flay’s Mesa Grill, before opening and operating his own restaurants in Philadelphia.
He has since moved back to New York to be the first ever Culinary Director at the iconic Zabar’s market on the Upper West Side. Zabar's is frequently referenced in popular culture, including Seinfeld, The Simpsons, 30 Rock, and the Daily Show.
Mitch has had multiple write-ups in the New York Times for his modern takes on Jewish cuisine. He will be sharing with us his journey working through New York kitchens and discussing the history of Jewish cuisine in New York and how it’s changed over the years.
Waste Not, Want Not: Putting a Wrap on Plastic
Executive Chef, Vermejo Park Ranch
Cory Untch is the Executive Chef at Ted Turner’s 585,000 acre Eco Tourism Ranch in New Mexico and is a veteran of kitchens across the country including The Little Nell, Ritz Carlton Maui, and The Inn at Dos Brisas. Vermejo Park Ranch may well be one of the best models of sustainability practices and private land conservation efforts for threatened or imperiled species. Cory is currently rethinking the carbon footprint of his culinary operations and will be discussing how he is incorporating a zero waste program in his kitchens, which includes switching to biodegradable plastics, recycling, composting, and even using power from the 364 acre photovoltaic solar generating facility on the property.
Todd Allen Martin
Executive Chef, Hundred North
Todd has spent over a decade working at restaurants in the Seattle area. He currently resides in northern Washington near the US/Canadian border. He will be discussing the increase in genetically engineered salmon farms in the Pacific Northwest. He will also be speaking about the threats and impact these invasive GMO salmon have on native fish species as they escape and integrate.
The Future of Food & Robots
Professor, Vincennes University
As the former Program Chair of the Advanced Manufacturing Automation Technology Program, Brett will be discussing the use of robots and automation in the production, processing, and service of food. How will robots take over food service and production in the future?
Come join and find out!
All Roads Lead To Bacon
Founder, Gifford Bacon
Nathan Gifford is the Founder of Gifford Bacon Company and Prime South Meats in Nashville. Come and listen as we go down his path from traveling around the country, living out of his car, and working in kitchens, to starting and owning his own bacon company and the struggles involved.