Sunday, March 17, 2019 from 8 a.m. to 5:30 p.m.
Johnson & Wales University
801 W Trade St.
Charlotte, NC 28202
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.
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.
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.
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)
Innovating Solutions for Local Food
Salem Suber – Moderator
Laura Graff & Rachel Sutherland
Start-Up Mise en Place
Avoiding Burn-Out in the Culinary Industry
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
Breathe Easy and Stress Less
Heidi Billotto – Moderator
10:20 a.m. – 11:20 p.m.
What’s Growing on in the Hemp Industry
Get Cooking with Grains
Elevate Your Dessert Menu
Dr. David Hamilton
A Call for Change: A Sobering Discussion on Restaurant Culture
Kristen Wile – Moderator
11:30 a.m. – 12:30 p.m.
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
Food Code Changes: New Challenges for Restaurants & Inspectors
Adam Dietrich – Moderator
Optimizing Credit Card Rewards
Breaking Down Craft Cocktails
Interpersonal Communication & Conflict Resolution
Nedra Glover Tawwab
3:05 p.m. – 4:05 p.m.
Food Waste & Rescue
Keia Mastrianni – Moderator
Business without Burn-Out
Investing in our Workforce
Chris Coleman – Moderator
Staying Sane in the Face of Stress
4:15 p.m. – 5:30 p.m.
Learn more about the Piedmont Culinary Guild’s Food & Beverage Symposium.