Flavor Summit @ Global Plant-Forward Culinary Summit 2021

For 15 years, the annual Flavor Summit invitational leadership retreat has gathered a select group of corporate chefs and food and beverage executives from hotel, resort, casino, and cruise line sectors as well as upper-tier chain/multi-unit restaurants to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related kitchen and dining management issues. In 2021, we are excited to specifically convene these individuals around the topic of plant-forward inspiration and innovation as part of a special block of Flavor Summit sessions which will kick off the first, extended day of the Global Plant-Forward Culinary Summit virtual edition, on March 30, 2021. 

If you are a hotel, resort, casino, and cruise line foodservice operator interested in joining us for the March summit, contact Katie Cincotta, Strategic Initiatives Manager at Katherine.Cincotta@culinary.edu. 

If you are a manufacturer or association looking to connect with this audience, please contact Shara Orem, Director of Corporate Relations at Shara.Orem@culinary.edu to learn how your organization can participate in the summit as a sponsor. We look forward to welcoming another group of influential food, beverage, and hospitality executives back to our Copia location for next year's Flavor Summit, March 2022.

General Session III: Flavor Summit @ Global Plant-Forward: Plant-Centric and Destination-Worthy

For 15 years, the annual Flavor Summit invitational leadership retreat has gathered top food and beverage executives and chefs from hotels, resorts, casinos, cruise lines, and upper-tier chain/multi-unit restaurants to explore and discuss a stimulating, critical set of hospitality and related kitchen and dining management issues. Drawing upon this longstanding program, our “Flavor Summit @ Global Plant-Forward” sessions will specifically highlight this sector’s innovation with learnings applicable to all foodservice operators. With industry experts forecasting a travel boom thanks to pent-up demand for memorable travel and dining experiences, hear from two chefs on how they create destination-worthy hotel menus that prioritize plants.

• Jacquelyn Chi (Director of Programs & Special Projects, Strategic Initiatives, CIA)
• Tara Stevens (Executive Chef, El Fenn; Marrakech, Morocco)
• Matthew Kammerer (Chef, Harbor House Inn; Elk, CA)

 

Breakout Session A2: Flavor Summit @ Global Plant-Forward: Translating Plant-Forward Strategies from Limited- to Full-Service

Drawing upon our longstanding Flavor Summit program, this panel discussion will tie plantforward strategies into larger travel and leisure trends, including adapting menus for postCOVID service models and travelers’ evolving concepts of health & wellness. 

• Brad Nelson ’84 (Vice President, Global Food & Beverage, Marriott International)
• Dane Blom (Executive Chef, Citizen Hotel; Sacramento, CA)
• Kirsten Dixon (Chef/Owner, Within the Wild Adventure Company)

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