By Katie Kennedy
February 5, 2016
Dedicated to strengthening and connecting all aspects of the food industry, Piedmont Culinary Guild is a non-profit grassroots organization serving the Carolinas. Their goal is to bring together farmers, chefs, food enthusiasts and culinary professionals to develop, strengthen and secure local food chains. For the first time ever, on March 13, PCG will be hosting a Food and Beverage Symposium at Johnson and Wales University.
The day will be packed with nineteen classes taught by influential names in the regional food industry. Lectures will be covering everything from how to prepare delicious vegan dishes to how to properly butcher a hog; as well as how restaurants and farms can reach their full profit potential and maximize workflow. The symposium will also include two lectures from recognized sustainable food advocates, David Shield and Meredith Leigh.
Chairman of The Carolina Gold Rice Foundation, David Shields, will be hosting a lecture on “The Ark of Taste.” The foundation is responsible for reviving culinary use of many southern heirloom varietals. Shields, along with collaborators Glenn Roberts, Brian Ward, and Sean Brock revived from near-extinction the mainstream use of such heirloom varietals as, Carolina Gold Rice.
Covering the topic of “Ethical Meats,” is Asheville native and author Meredith Leigh who will be lecturing on how to become a conscious consumer. Leigh is known as a jack-of-all-trades in the industry and has published three books, all dedicated to sustainable food.
When asked what PCG hopes to accomplish with the event, Kris Reid (executive director of PCG) replied, “We hope to provide short but quality sessions. We hope that people will leave after the day with a pocket full of knowledge and new relationships they didn’t have when they walked in the door.”
The Piedmont Culinary Guild Food & Beverage Symposium happens on Sunday, March 13, 2016 at Johnson & Wales University from 8 a.m-4 p.m (Check-In begins at 7:15am).
Tickets are $65 and include all day access, as well as a delicious prepared lunch by PCG chefs. Full session descriptions, ticket purchases, and additional details are available here.
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