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 9:00 a.m. - 10:45 a.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 CHEF GERRY LUDWIG        Click the Image Above to Learn More

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

Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Mich. Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of Culinary Specialists. Gerry is a Contributing Writer for Flavor & The Menu magazine. He conducts seminars and workshops at numerous industry events in both the U.S. and abroad, and oversees customer-facing restaurant research tours in major cities throughout the United States.

For the past 18 years, Chef Gerry Ludwig has conducted intensive, street-level culinary research involving live visits to hundreds of carefully targeted, leading-edge restaurants in America’s largest trend driving cities. This annual exercise provides a real-world view of the evolution of food and dining trends, and frequently enables him to identify new and innovative culinary concepts in their earliest stages. In this fast-paced and highly visual session, Chef Gerry will identify and discuss the latest culinary trends, ingredients and treatments, with particular emphasis on those with strong potential for new product development across the food service and retail segments.