These industry insiders will elevate the conversation around food product development, leaving you full of food for thought.

MEET CHEF FRANCISCO MIGOYA        Click the Image Above to Learn More

Wednesday, April 15 from 2:45 - 4:15 p.m.

Chef Francisco Migoya is the Modernist Cuisine head chef and co-author of Modernist Bread (2017). 

Chef Francisco Migoya will present some of the innovative and unique techniques our team discovered while writing Modernist Bread. Covering a wide range of topics from dough extensibility to the real role steam plays in your baking, Chef Migoya will show how you can use science to solve some of the most common and reoccurring issues in the baking world. His presentation will conclude with a 20 minute demo highlighting one of our favorite techniques from the presentation, the bagel slurry. Attendees will learn firsthand how to ensure your toppings don’t fall off your bagel during baking…or eating!

MEET MIKE KOSTYO        Click the Image Above to Learn More

Wednesday, April 15 from 9:00 - 10:45 a.m.

Mike Kostyo is the resident trendologist and managing editor on the market intelligence team at Datassential, the food industry's leading market research and trends company. At Datassential, Kostyo oversees the company's seven TrendSpotting magazines, custom client publications, and he leads trend immersion tours and ideation sessions across the country. Kostyo was a recurring guest on Fusion TV's "The AV Club Show"; has been featured on WGN Radio, CBS Radio, and Gimlet Media's "Why We Eat What We Eat" podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and he was a judge on Food Network's "Eating America." He has a master’s in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. In his spare time he teaches cooking classes and co-founded a monthly food swap in Chicago. 

This data-driven session  will dive into the trends and concepts to know in 2020 and beyond. We’ll look at the latest data on health trends, including the future of plant-based cuisine, meat alternatives, lab-grown meats, and special diets. Travel around the world and discover the global concepts that will impact U.S. menus, including the latest street food concepts and the continued growth of African cuisine, plus we’ll look at the data on authenticity and what it means to modern consumers. And, in our annual flavor and ingredient report, we’ll use our Haiku machine learning engine to predict which flavors and concepts will grow on menus and in products in the next four years.

MEET TC CHATTERJEE        Click the Image Above to Learn More

Thursday, April 16 from 9:30 - 10:30 a.m.

TC Chatterjee is the chief executive officer of Griffith Foods.  Before assuming responsibilities as CEO in October 2016, he served as Griffith Foods’ chief operating officer and as group president for Central and South America, Asia Pacific, and India - Middle East.  TC joined the organization in 2002 as vice president of Marketing for Custom Culinary, Inc., a wholly owned subsidiary of Griffith Foods.  After serving as general manager of the company, he assumed responsibility as the president of Custom Culinary, Inc., in 2007.  

TC’s previous experiences include progressive management roles at Oberoi Hotels, at Best Foods and at Unilever Food Solutions.  TC graduated Summa Cum Laude from the MBA program at Babson College, MA, received an MS in E Commerce from National University and holds a Masters in Hotel Management from the Oberoi School of Management in India. TC’s undergraduate studies were in Business and in Hospitality Management.

Working closely with Griffith Foods’ executive chairman, Brian Griffith, TC led the process of articulating Griffith’s Purpose and subsequently the brand transition to Griffith Foods. Most recently, TC led the development of Griffith Foods’ Purpose-driven strategy. 

Griffith Foods is dedicated to its purpose To Blend Care and Creativity to Nourish the World.  Listen to CEO TC Chatterjee share perspective on Griffith’s approach to Sustainability and the practices it deploys to deliver delicious, nutritious and traceable solutions for their customers in ways that respect and sustain the planet.

MEET AMY ALARCON        Click the Image Above to Learn More

Friday, April 17 from 9:00 - 10:45 a.m.

A look behind the biggest food story of 2019 from the team that created the sandwich, Popeyes culinary team leaders Amy Alarcon and Nick Pajor.