Come for the Workshop and stay for the Forum. And this time, bring a colleague.
We are excited to be hosting our chef workshop at the CIA COPIA campus Napa, CA April 11 – 13, 2022 and I want to invite you to attend. The program will focus on plant-forward foods; the topic that chefs told us was at the top of their list.
It will be led by Certified Master Chef Victor Gielisse. Chef Victor is the Principal Food & Beverage Consultant with PS4M Consulting Group and former Managing Director of The Culinary Institute.
This year we are also inviting you to bring a non-chef colleague from your company to participate; someone from marketing, communications, management, or any other area of your business that would benefit from diving in deeper on the biggest topics in the food business today.
The Workshop schedule includes:
An opening night reception, Monday, April 11
Two days in the CIA kitchen at the COPIA campus, Tuesday-Wednesday, April 12-13
A visit to Baldacci Family Vineyards Wednesday evening as well as a couple of excellent dinners at area restaurants
All expenses for our Chef guests including airfare, meals, winery visit and lodging at the Westin Verasa are included. We are also offering complimentary lodging, meals, and wine event to your colleagues. The 4th Chef Workshop we've hosted with the CIA __________________________________________________________________________________________ We also invite you to stay for the inaugural presentation of Wheat Food Council’s Future of Food Forum on April 14 The Forum is an important one-day gathering of industry experts covering the key issues that the food industry is dealing with in these changing times: plant-forward foods, sustainability, supply chain management and innovation and collaboration.
There is no charge to attend the Forum but space is limited. This is a glimpse into the future you don't want to miss.
Barb is President and Chief Innovation Officer at Mattson, the country's most successful independent developer of foods and beverages for the retail foods and chain restaurant industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.
Tim York Presenting on Sustainability
Tim co-founded the Stewardship Index for Specialty Crops, a coalition of industry, scientists, public officials and NGOs that works to identify a common set of practical outcome-based sustainability metrics. Tim has won several industry awards recognizing his contributions to the produce industry and food safety.
Hayden Wands Presenting on Managing Supply Chains
Hayden Wands is vice president of Global Procurement and Commodities for Grupo Bimbo, the largest commercial bakery in the U.S. His experience has given him unique insight into the supply chain issues of the last few years, and just as important, the issues the industry will face in the future.
Victor Gielisse, DBA, CMC Presenting on Innovation and Collaboration
Chef Victor is the Principal Food & Beverage Consultant with PS4M Consulting Group and former Managing Director of The Culinary Institute. He was named one of the “50 New Taste Makers” in the US as well as the “Best Seafood Chef in America”.
Future of Food Forum Agenda
Wednesday evening Welcome Reception/Wine Event at Baldacci Family Vineyards Thursday morning Presentations > Barb Stuckey, Mattson > Tim York,California LGMA > Hayden Wands, Grupo Bimbo > Victor Gielisse, DBA, CMC, PS4M Consulting Thursday afternoon Our panelists discuss the issues and take questions from the audience Thursday evening Dinner