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Piedmont Culinary Guild Food & Beverage Symposium

March 17, 2019 @ 8:00 am - 5:30 pm

Piedmont Culinary Guild Food & Beverage Symposium

Sunday, March 17, 2019 from 8 a.m. to 5:30 p.m.

Johnson & Wales University
801 W Trade St.
Charlotte, NC 28202

Tickets: $85 (Includes Continental Breakfast, Lunch, and Reception)

A day of education and exchange for culinary and farm professionals, enthusiasts, consumers, and the curious. From across the Carolinas, farmers, chefs, culinary educators, mixologists, food writers, and industry professionals will gather at Johnson & Wales University for a day assessing the local culinary environment: what we eat, what we drink, and how we can all work together to continue to grow a healthier, sustainable, and fully diverse food culture.

This year’s theme for the PCG Food & Beverage Symposium is All Ships Rise: how all of us affect our local food systems, and how we can all work together to make it more vibrant, more profitable, and less stressful.

Katie Button. Courtesy of PCG

Keynote Speaker
Katie Button
Executive Chef/Co-Owner
Cúrate, Nightbell, and Button & Co. Bagels

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and co-owner of several unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar, Nightbell and Button & Co. Bagels.

Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.

March 25, 2018 PCG Food & Beverage Symposium at Johnson and Wales University

Lunch with the Soul Food Sessions Team

Piedmont Culinary Guild will host Soul Food Sessions for the Symposium Lunch. Soul Food Sessions is a nonprofit started in 2017 to break stereotypes and enhance opportunity for African American chefs.

This meal will be sourced from local area farmers and purveyors, prepared by the Soul Food Sessions team, who will be on hand during the lunch to talk about their impact in the Charlotte Culinary Community. This conversation will be moderated by Jenelle Kellam, a PCG Tastemaker.


Symposium Schedule: 

7:15 a.m. – 7:45 a.m.
Registration and Continental Breakfast

7:45 a.m. – 8:00 a.m.
Welcome Message – Kris Reid, PCG Executive Director

8:00 a.m. – 9:00 a.m.
Whole Animal Butchery (Goat & Rabbit)
Steven Goff

Innovating Solutions for Local Food
Salem Suber – Moderator

Media Matters
Laura Graff & Rachel Sutherland

Start-Up Mise en Place
Fred Tiess

Avoiding Burn-Out in the Culinary Industry
Matt Martin

9:10 a.m. – 10:10 a.m.
Demystifying Organic vs Local Conventional Food
Lynn Shanklin Caldwell – Moderator

Introduction to Fermentation
Daniel Wheeler & Ben Sullivan

Seafood Sourcing & Butchery
Rodney Roden & Ben Philpott

On Bias – Establishing a Code of Ethics
Dorothy Hunt

Breathe Easy and Stress Less
Heidi Billotto – Moderator

10:20 a.m. – 11:20 p.m.
What’s Growing on in the Hemp Industry
Nicole Burnette

Get Cooking with Grains
Jay Ziobrowski

Elevate Your Dessert Menu
Laney Jahkel-Parrish

Plants Unplated
Dr. David Hamilton

A Call for Change: A Sobering Discussion on Restaurant Culture
Kristen Wile – Moderator

March 25, 2018 PCG Food & Beverage Symposium at Johnson and Wales University

11:30 a.m. – 12:30 p.m.
Keynote Address
Katie Button

12:30 p.m. – 1:45 p.m.
Lunch & Roundtable
Soul Food Sessions Panel Discussion
Jenelle Kellam – Moderator

1:55 p.m. – 2:55 p.m.
Connecting the Dots: Creating a Directory for Local Food
Erin Hostetler

Food Code Changes: New Challenges for Restaurants & Inspectors
Adam Dietrich – Moderator

Optimizing Credit Card Rewards
Adam Duke

Breaking Down Craft Cocktails
Amanda Britton

Interpersonal Communication & Conflict Resolution
Nedra Glover Tawwab

3:05 p.m. – 4:05 p.m.
Botanical Beverages
James Swofford

Food Waste & Rescue
Keia Mastrianni – Moderator

Business without Burn-Out
Mary Brooks

Investing in our Workforce
Chris Coleman – Moderator

Staying Sane in the Face of Stress
Heather Durham

4:15 p.m. – 5:30 p.m.

Learn more about the Piedmont Culinary Guild’s Food & Beverage Symposium.

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March 17, 2019
8:00 am - 5:30 pm
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Johnson and Wales University
801 W Trade St
Charlotte, NC 28202 United States