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Membership Emails
Below is a sample of the emails you can expect to receive when signed up to Menus of Change.
We are excited to announce the major themes for the 8th Annual Menus of Change Leadership Summit!
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Key Themes Revealed for
2020 Menus of Change®
Summit
We are excited to announce the major themes for the 8th Annual Menus of Change Leadership Summit—presented in partnership by The Culinary Institute of America and Harvard T.H. Chan School of Public Health—to be held at the CIA Hyde Park campus on June 17–19, 2020:
Understanding the Consumer Mindset in the Shift to Plant-Forward Diets and Menus
Climate change is an enormous threat to the future of our food system. On the bright side, food choices can play a critical role in reducing global warming. Learn what types of messages are most effective in communicating to consumers about climate change as it relates to food, how they weigh long- vs. near-term risks when making decisions, and how you can position your brand and menu language to resonate.
Design Health and Sustainability into Operations and Procedures
Hear from foodservice executives across the industry about how they were able to successfully implement change strategies in their operations in support of this Menus of Change principle. Case studies from both noncommercial and commercial sectors will focus on topics from replacing single-use plastics amid the ever-growing demand for delivery and take-out options to the most effective strategies for food waste reduction and recovery.
The Obesity and Diabetes Crises: Opportunities to Reimagine Carbohydrates on American Menus
Gain an overview of new and potential nutrition policies in the U.S., along with the science and business implications of the growing global diabetes and obesity epidemics. You'll leave with an understanding of the science, the consumer data driving demand for healthier options, and culinary and baking strategies related to offering delicious menu options featuring healthier carbohydrates and whole grains.
Climate Change and Dietary Strategy
The 2020 program will also feature inspiration from the environmental policy landscape from some of the most progressive cities around the world. Through conversations with farmers and ranchers at the forefront of efforts to use agriculture as a positive force of land regeneration, improved soil health, and carbon sequestration, you'll understand too how to leverage your operation's sourcing decisions and purchasing power to reward better agricultural practices—attracting customers concerned about
the environmental footprint of their food choices and supply chain transparency in the process.
And Much More!
While these key themes will drive the conversation at the 2020 Menus of Change conference, the program will be packed with engaging and interactive sessions on a wide range of topics across the spectrum of Menus of Change principles—along with plenty of actionable strategies for plant-forward menu innovation. Each session will help you take your business in the direction of healthy, sustainable, delicious food choices.
Read the full post outlining the key summit topics for 2020 at the Menus of Change blog. See for yourself why this is a must-attend conference for all sectors of the foodservice industry.
Register Now!
Copyright 2019. The Culinary Institute of America. All Rights Reserved.
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Sorry for the confusion
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Key Themes Revealed for
2020 Menus of Change®
Summit
We are excited to announce the major themes for the 8th Annual Menus of Change Leadership Summit—presented in partnership by The Culinary Institute of America and Harvard T.H. Chan School of Public Health—to be held at the CIA Hyde Park campus on June 17–19, 2020:
Understanding the Consumer Mindset in the Shift to Plant-Forward Diets and Menus
Climate change is an enormous threat to the future of our food system. On the bright side, food choices can play a critical role in reducing global warming. Learn what types of messages are most effective in communicating to consumers about climate change as it relates to food, how they weigh long- vs. near-term risks when making decisions, and how you can position your brand and menu language to resonate.
Design Health and Sustainability into Operations and Procedures
Hear from foodservice executives across the industry about how they were able to successfully implement change strategies in their operations in support of this Menus of Change principle. Case studies from both noncommercial and commercial sectors will focus on topics from replacing single-use plastics amid the ever-growing demand for delivery and take-out options to the most effective strategies for food waste reduction and recovery.
The Obesity and Diabetes Crises: Opportunities to Reimagine Carbohydrates on American Menus
Gain an overview of new and potential nutrition policies in the U.S., along with the science and business implications of the growing global diabetes and obesity epidemics. You'll leave with an understanding of the science, the consumer data driving demand for healthier options, and culinary and baking strategies related to offering delicious menu options featuring healthier carbohydrates and whole grains.
Climate Change and Dietary Strategy
The 2020 program will also feature inspiration from the environmental policy landscape from some of the most progressive cities around the world. Through conversations with farmers and ranchers at the forefront of efforts to use agriculture as a positive force of land regeneration, improved soil health, and carbon sequestration, you'll understand too how to leverage your operation's sourcing decisions and purchasing power to reward better agricultural practices—attracting customers concerned about
the environmental footprint of their food choices and supply chain transparency in the process.
And Much More!
While these key themes will drive the conversation at the 2020 Menus of Change conference, the program will be packed with engaging and interactive sessions on a wide range of topics across the spectrum of Menus of Change principles—along with plenty of actionable strategies for plant-forward menu innovation. Each session will help you take your business in the direction of healthy, sustainable, delicious food choices.
Read the full post outlining the key summit topics for 2020 at the Menus of Change blog. See for yourself why this is a must-attend conference for all sectors of the foodservice industry.
Register Now!
ADVANCE YOUR CAREER
Whether you're looking to grow your earning potential with an online master's or complete a bachelor's degree—the CIA has a program for you!
Explore your future >
Copyright 2019. The Culinary Institute of America. All Rights Reserved.
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Take 30% Off Any One Conference or 15% Off a Conference Bundle
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Take 30% Off Any One Conference
or 15% Off a Conference Bundle
Use Code BLACKFRIDAY at Check-Out
Friday, November 29–Monday, December 2, 2019
In this season of giving, we want to give you
the chance to save big on professional development that will take your business to the next level.
Take 30% off early-bird registration for one conference.
Choose from:
Want even more strategies, recipes, and insights?
This
is the time to purchase your bundle. Take
15% off early-bird registration for a two or three conference bundle.
Attend all three of the above conferences for just $565 per program—that's $430 less than an individual conference at the early-bird rate.
Don't miss out on this great value!
GET MORE INFORMATION
This offer is valid
Friday, November 29–Monday, December 2, 2019.
Use code
BLACKFRIDAY
at check-out when purchasing your individual conference or conference bundle.
Advance Your Career
Whether you're looking to grow your earning potential with an online master's or complete a bachelor's degree—the CIA has a program for you!
Explore your future >
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Take 30% Off Any One Conference or 15% Off a Conference Bundle
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Take 30% Off Any One Conference
or 15% Off a Conference Bundle
Use Code BLACKFRIDAY at Check-Out
Friday, November 29–Monday, December 2, 2019
In this season of giving, we want to give you
the chance to save big on professional development that will take your business to the next level.
Take 30% off early-bird registration for one conference.
Choose from:
REGISTER NOW
REGISTER NOW
REGISTER NOW
Want even more strategies, recipes, and insights?
This
is the time to purchase your bundle. Take
15% off early-bird registration for a two or three conference bundle.
Attend all three of the above conferences for just $565 per program—that's $430 less than an individual conference at the early-bird rate.
Don't miss out on this great value!
GET MORE INFORMATION
This offer is valid
Friday, November 29–Monday, December 2, 2019.
Use code
BLACKFRIDAY
at check-out when purchasing your individual conference or conference bundle.
Advance Your Career
Whether you're looking to grow your earning potential with an online master's or complete a bachelor's degree—the CIA has a program for you!
Explore your future >
You are receiving this e-mail because you have subscribed to one of our mailing lists. We respect your right to privacy. View our Privacy Policy. If you wish to change your subscription preferences or be removed from our mailing lists please do so by visiting the manage my subscription page.
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Take 30% Off Any One Conference or 15% Off a Conference Bundle
View Mobile or Web Version.
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Take 30% Off Any One Conference
or 15% Off a Conference Bundle
Use Code BLACKFRIDAY at Check-Out
Friday, November 29–Monday, December 2, 2019
In this season of giving, we want to give you
the chance to save big on professional development that will take your business to the next level.
Take 30% off early-bird registration for one conference.
Choose from:
REGISTER NOW
REGISTER NOW
REGISTER NOW
Want even more strategies, recipes, and insights?
This
is the time to purchase your bundle. Take
15% off early-bird registration for a two or three conference bundle.
Attend all three of the above conferences for just $565 per program—that's $430 less than an individual conference at the early-bird rate.
Don't miss out on this great value!
GET MORE INFORMATION
This offer is valid
Friday, November 29–Monday, December 2, 2019.
Use code
BLACKFRIDAY
at check-out when purchasing your individual conference or conference bundle.
Advance Your Career
Whether you're looking to grow your earning potential with an online master's or complete a bachelor's degree—the CIA has a program for you!
Explore your future >
You are receiving this e-mail because you have subscribed to one of our mailing lists. We respect your right to privacy. View our Privacy Policy. If you wish to change your subscription preferences or be removed from our mailing lists please do so by visiting the manage my subscription page.
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Now is the time to energize your business with strategies and recipes that will help you get ahead of the upcoming trends in today's competitive market. Our conference bundles
give you up to three times the value for one great, low price
when you package two or three of The Culinary Institute of America's top conferences.
REGISTER TODAY
Our leadership conferences feature industry-leading chefs and experts
who provide insights and inspiration
through interactive seminars, hands-on kitchen workshops, culinary demonstrations, and more.
Choose from:
Global Plant-Forward Culinary Summit—In Pursuit of Deliciousness at the Intersection of Health, Sustainability, and Cultural Discovery
Menus of Change® Leadership Summit—The Business of Healthy, Sustainable, Delicious Food Choices
Worlds of Flavor® International Conference and Festival—Cities of the Americas: Landscapes of Flavor | Culinary Disruption and Renewal from the United States and Canada to Latin America
Take this opportunity to explore how all our conferences can help you get ahead in this ever-evolving industry. Register for your conference bundle before January 31, 2020 to take advantage of special early-bird pricing.
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit each conference website for more information on registration eligibility.
GIVE JOY!
A CIA gift card is the ultimate gift for the foodie on your list! From culinary vacations like our immersive multi-day boot camps to dining at our award-winning restaurants, to one day hands-on cooking, baking, and beverage classes, it guarantees a fun and memorable experience. And, no one-size-fits-all here! Gift cards are available in nearly any denomination and work at all our California, New York, and Texas locations.
Learn more >
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See These Incredible Presenters and More at the 2020 Menus of Change®
Leadership Summit!
Derek Azevedo
Sara Bleich
David Katz
Chavanne Hanson
Bowles Farming Company
Harvard T.H. Chan School of Public Health
True Health Initiative
Google Food
Join us
June 17–19, 2020 at The Culinary Institute of America in Hyde Park, NY,
as we bring together diverse sectors of the industry that don't often connect, and who all stand to play a role in shaping a delicious future of foodservice. We will address critical imperatives around health and wellness, climate change, supply chain transparency, sustainable sourcing, new business models, evolving consumer demands, and the policy landscape. Meet some of this year's presenters and check out session topics in the draft schedule.
Time is running out to take advantage of
early-bird pricing—a savings of $600—on this must-attend conference!
Early-bird pricing ends Sunday, January 12.
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
HUNGRY FOR MORE?
With the opportunity to bundle up to three of the CIA's leadership conferences, you can expand your knowledge of global flavors, plant-forward cooking, and the business of sustainability for one great price. Choose any two conferences for $1,595 or any three conferences for $1,995.
Register today to save with early-bird pricing!
PREPARE FOR SUCCESS IN HOSPITALITY
Enter the fastest-growing, most dynamic profession around! Feed your passion for food & beverage to lead and create amazing customer experiences anywhere in the world. The CIA's new bachelor of science in hospitality management is your key to success—with 10X more hands-on, food- and beverage-focused course work than most other hospitality programs. Get the experience you need to succeed at the CIA!
Copyright 2020. The Culinary Institute of America. All Rights Reserved.
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Are you looking to bring new and exciting ideas into your business, but aren't sure where to find the inspiration you need? Each of The Culinary Institute of America's leadership conferences provide different insights into the industry that, when combined, will bring added value to your business. Our specially priced conference bundles include:
You loved it so much in 2019, we're giving you even more plant-forward content in 2020! Blending the evidence-based science of Menus of Change and the global inspiration of Worlds of Flavor, take a
deeper dive into culinary and menu strategies.
Be among other chefs, business executives, and nutrition experts as we explore the essential scientific data
that is driving the industry towards healthy, sustainable, and delicious food choices, and
translate it into actionable strategies.
Cities of the Americas: Landscapes of Flavor—Culinary Disruption and Renewal, from the United States and Canada to Latin America
Depart on a continental exploration of what unites and differentiates us, from Vancouver to Valparaiso. We'll focus on the
culinary scenes of some of the Americas' most vibrant cities,
looking at street food and markets just as much as pop-ups and fine dining.
Save up to almost 50% on all three of these incredible conferences when you bundle your purchase.
This special early-bird pricing is only available until January 31, 2020!
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit each conference website for more information on registration eligibility.
The
CIA Summit for Sommeliers and Beverage Professionals
offers immersive educational programs, fun and challenging tasting exercises, and career-focused coaching opportunities to those in the wine and beverage industry. Get one-on-one access to summit presenters, including Master Sommeliers, Masters of wine, wine and beverage directors, CIA faculty, and more! Join us March 1–3 at The CIA at Copia.
LEARN MORE
Prepare for Success in Hospitality
Enter the fastest-growing, most dynamic profession around! Feed your passion for food & beverage to lead and create amazing customer experiences anywhere in the world. The CIA's new bachelor of science in hospitality management is your key to success—with 10X more hands-on, food- and beverage-focused course work than most other hospitality programs. Get the experience you need to succeed at the CIA!
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Recent headlines may have your head spinning
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Recent headlines may have your head spinning when it comes to making the best decisions for your food business.
This summit will give you evidence-based tools and strategies to position your operation for success.
Register today to secure
advance registration pricing—a savings of $300!
The three-day program, June 17–19, at The Culinary Institute of America in Hyde Park, NY, is packed with can't miss presentations, panel discussions, case studies, breakout sessions, and networking opportunities with leading science, nutrition, and consumer insights experts, as well as business executives and agricultural practitioners.
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Need help making the case to attend? Download this sample request.
HUNGRY FOR MORE?
With the opportunity to bundle up to three of the CIA's leadership conferences, you can expand your knowledge of plant-forward cooking, the business of sustainability, and global flavors for one great price. Choose any two conferences for $1,750, or any three conference for $2,395. Save up to 48% when you bundle!
BUILD YOUR BUNDLE
Copyright 2020. The Culinary Institute of America. All Rights Reserved.
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Join us, Wednesday, May 27, for week 3 of our virtual summit
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PLANT-FORWARD AND THE CONSUMER: BRIDGING THE FAMILIAR AND THE UNFAMILIAR
Join us for week three of the 2020 Global Plant-Forward Culinary Summit: Virtual Series, Wednesday, May 27,
as we examine how positive kitchen culture and caring for your team—particularly during times of crisis—can help build resilience for the future. Join chefs and experts and participate in the conversation about the tools and resources that can empower staff in their overall health and wellbeing.
REGISTER TODAY
We''ll also explore how to help bridge the familiar and unfamiliar for your guests when it comes to making plant-forward the obvious choice.
Plus, get ready to be inspired by innovative plant-forward sandwich ideas that will jumpstart your creativity and help drive sales.
Bill Billenstein
Amanda Cohen
Eric Ernest
Leslie Ferrier
Richard Landau
Amanda Topper
Zak Weston
REGISTER TODAY
The series is being offered tuition free, and space for the live events is limited.
View week one and week two sessions of the Global Plant-Forward Culinary Virtual Summit.
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Copyright 2020. The Culinary Institute of America. All rights reserved.
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Join us for Worlds of Flavor on November 10-13, 2020
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We Bring Global Street Food Markets to You
Grab a seat and get comfortable as street food expert KF Seetoh takes you on a guided tour of Singapore’s hawker stalls. Plus, visit Selassie Atadika’s favorite street food spot in Ghana, and wander with Francisco de Santiago from one taco stand to another in Mexico City—all from the comfort of your couch, kitchen or office—at the
virtual edition
of the 22nd Annual Worlds of Flavor Conference and Festival.
REGISTER TODAY
Here’s a look back at Seetoh’s 2017 night market tour in Taiwan.
Interested in Sponsoring This Conference?
Please contact Shara Orem to learn about ways your organization can participate in the live, interactive program, such as hosting an expo booth, networking breaks, and demo sessions.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Copyright 2020. The Culinary Institute of America. All rights reserved.
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Top Chefs and Business Leaders Weigh In on What’s Next for the Industry
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We’re pulling out all the stops for the
final week of the 2020 Menus of Change?: Virtual Series,
with a powerhouse panel of top
chefs discussing opportunities for culinarians to lead the transformation of our food system:
from celebrating diversity to addressing climate change, public health, and social equity imperatives. Join chefs
Selassie Atadika
(Midunu; Senegal),
Carla Hall
(Food Network),
Mary Sue Milliken
(Border Grill, Socalo; Los Angeles, CA),
Michel Nischan
(Chefs Action Network), and 2019 James Beard Rising Star Chef
Kwame OnwuachiCIA’13,
during the
opening session of week six,
Wednesday, August 26, kicking off at 10 a.m. PT (1 p.m. ET). This is one session you won’t want to miss.
REQUEST AN INVITATION
Selassie Atadika
Carla Hall
Mary Sue Milliken
Michel Nischan
Kwame Onwuachi
Plus, we’ll explore how to make sense of how business, health, science—and, of course, the relentless pursuit of deliciousness—come together with investment experts
Keith Pascal
(Act III Holdings including CAVA and Zo?’s Kitchen) and
Ellen Kennedy
(Ellen Kennedy Consulting), and health and science experts
Naomi Oreskes
and
Walter Willett
(Harvard).
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Copyright 2020. The Culinary Institute of America. All rights reserved.
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Menus of Change: Virtual Series Keynote Presentation Now Available
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Whether you attended Week 1 of the Menus of Change?: Virtual Series or are looking to catch up on-demand, this presentation is worth bookmarking! Walter Willett, MD, DrPH, professor and past chairman of the Department of Nutrition at Harvard T.H. Chan School of Public Health, examines
six vital lessons learned, thus far, from the pandemic,
and reveals
why the food and hospitality industriesmust act now to create a healthier, more sustainable future.
Watch Dr. Willett''s presentation and download his Six Lessons from the Pandemic.
You can also catch up on all the week 1 general sessions and breakouts here.
Visit here for more information, or to join the waitlist* for this sold-out virtual series.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Registration for the live 2020 Menus of Change?: Virtual Series has sold out; however, you can still follow all the game-changing conversations, build resilience for the future, and put sustainable strategies to work for your business. Here’s how:
Notify me when on-demand recordings are available.
Don’t miss a minute; watch at your convenience. Recorded sessions will be available within 48 hours of each week’s event.
Join our waitlist.
Periodically, plans change, and registered attendees can no longer participate. Joining the waitlist gives you an opportunity to attend the live event should seats open up*.
Follow the Menus of Change general sessions on Facebook. Each Wednesday, from July 22–August 26, we will stream the general sessions on the
CIA’s Facebook page
(@CIAchef), from 10 a.m.–12:30 p.m. PT (1–3:30 p.m. ET).
In the meantime, here’s some recommended reading on how both full-service and fast-casual chefs and operators are achieving plant-forward success, along with our “Plant-Forward by the Numbers” report, which provides a snapshot of the movement’s growth in the months before the pandemic.
The CIA-FSR
Plant-Forward Full-Service Watch List: released in May, in collaboration with Food News Media, this list explores full-service restaurant concepts plant-forward dining to new levels.
The CIA-QSR
Plant-Forward Fast-Casual Watch List: released last spring, this list showcases fast-casual concepts that helped make plant-forward eating mainstream.
Plant-Forward by the Numbers: a joint project of the CIA and Harvard T.H. Chan School of Public Health—Department of Nutrition, this report offers pre-pandemic look at data points to help you make the business case for a plant-forward menu strategy.
*Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators.
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Join Us for the 2020 Menus of Change: Virtual Series
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If there''s anything the past few months have taught us, it''s that unforeseen hurdles can spur innovation. Our industry has been faced with some of the toughest times it''s seen, yet foodservice operators have been nimble, pivoting to new business models—contactless pick-up and delivery, simplified menu strategies, creating new ways to connect with guests, and more. Take the next step in positioning your business for success today, tomorrow, and beyond, when you join us at the
2020 Menus of Change?: Virtual Series, beginning July 22, from 1–3:30 p.m. ET.
Don''t miss this deep immersion into the mega-trends around personal and planetary health that will increasingly shape our future in this industry.
REGISTER TODAY
Here''s just a taste of what''s on tap:
Rethinking our food system—COVID-19 has laid bare the fragility of our supply chain. How do we shift our thinking—and our actions—to help build a more resilient and sustainable foundation for the American restaurant industry?
Sustainability, health, and the future of consumer preference—A variety of sessions with top business and consumer insight experts will ask if and how COVID-19 is changing the minds of consumers beyond a near-term focus on personal safety. Don''t miss the analysis of
Eve Turow-Paul,
youth culture expert and founder, The Food for Climate League;
Michael Kaufman,
partner, Astor Group and chair, Menus of Change Business Leadership Council;
Sara Burnett vice president, wellness & food policy, Panera;
Jack Li, president, Datassential;
Brad Nelson CIA ''84 vice president, global culinary portfolio, Marriott International; and
Kim Bartley
senior advisor, White Castle.
Networking, networking, networking—whether you''re looking to create new connections or catch up with peers and industry colleagues, small group breakout sessions and networking receptions give you an opportunity to exchange ideas and share experiences and best practices, as well as foster the sense of community we''ve all been craving these past few months.
There is no registration fee for foodservice operators; however, space is extremely limited. Register today to ensure you can be part of this very powerful summit.
Kim Bartley,
White Castle
Sara Burnett,
Panera
Michael Kaufman,
Menus of Change BLC
Jack Li,
Datassential
Brad Nelson CIA ''84,
Marriott International
Eve Turow-Paul,
The Food for Climate League
RESERVE TODAY
Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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ROLL UP YOUR SLEEVES AND LET’S GET COOKING
Our global community cook-along session at our virtual Worlds of Flavor? International Conference and Festival gives you an opportunity to get into the kitchen and cook alongside award-winning cookbook author, Chandra Ram and award-winning chef Loryn Nalic. Together, you’ll explore international flatbreads—from naan to pide—that’s something you just won’t get at any other conference!
REGISTER TODAY
We’ll send you the recipes ahead of time, so you can prep your mise en place.
In the meantime, here''s a little something to whet your appetite. Check out this clip from our Global Plant-Forward Culinary Summit shakshuka cook-along, where Certified Master Chef, Brad Barnes, and Toni Sakaguchi, CEC, CHE, cooked with attendees from around the world.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Build Your Path Forward at the Menus of Change Summit: Virtual Series
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Advances in food history have always been driven by the inspiration and actions of individuals: by the passion of people wanting to drive change, by innovators building on the creativity and vision of others.
As our industry reboots in the wake of COVID-19, chefs are uniquely positioned to collaborate with experts in other fields to lead in critical areas such as transforming food systems, mitigating climate change, and reversing the unsustainable trends around diet-linked chronic disease. These same leadership moves will better connect our operations to the changing values of younger generations, and to future business models that embrace a larger community of stakeholders.
REGISTER TODAY
Join us for the 2020
Menus of Change?
Leadership Summit: Virtual Series,
beginning
Wednesday, July 22,
as we gather virtually to explore opportunities to join forces and work towards a more resilient, next-generation food and restaurant industry. Co-presented by
The Culinary Institute of America and the Harvard T.H. Chan School of Public Health,
the program series will feature a summit faculty of more than
100 distinguished industry experts,
including foodservice operators and chefs, business leaders, sustainability and agriculture experts, nutrition scientists, world cuisine experts, and more.
Here are just a few of the presenters:
Joel Gamoran ''08, author and executive director, Ready for Seconds
Carla Hall, chef-owner, Carla''s Southern Kitchen
Tom Ben?, president and CEO of the National Restaurant Association
Susan Feniger ''77, author and chef -owner, Border Grill and Mud Hen Tavern
Anthony Myint, co-founder of Zero Foodprint
Mai Nguyen, owner, Farmer Mai/National Young Farmer''s Coalition.
The Menus of Change: Virtual Series will take place over the course of six Wednesdays, from 1-3:30 p.m. EDT (10 a.m.-12:30 p.m.PT). View the full list of presenters and the program schedule. In collaboration with our generous sponsors, we are able to offer the series tuition-free to our chef-operator community,
on a space-available basis. Space is limited, and seats are filling up fast.
Don''t miss out, reserve yours today. If you have already registered, please share this e-mail with a chef or operator colleague.
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Attend the 2020 Menus Of Change Virtual Summit Series Tuition-Free
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Recognizing the continued, strategic importance of Menus of Change?—a joint initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health—to the food industry in the wake of COVID-19, we are presenting the 2020 Menus of Change summit in a six-week, serialized virtual format. Join us each Wednesday beginning
July 22
and running through
August 26,
from
1–3:30 p.m. ET (10 a.m.–12:30 p.m. PT).
The topics addressed by the new virtual series of this year''s Menus of Change Leadership Summit are critically important to chefs and operators working to reopen and secure the financial sustainability of their restaurants and foodservice operations. In collaboration with our summit sponsors,
we are especially pleased to offer this program tuition-free to our chef-foodservice operator community,
on a space-available basis.
REGISTER TODAY
Business strategies focused on personal and public health, environmental stewardship and restoration, and social responsibility—key tenets of Menus of Change—must continue to drive innovation and change if our industry is to be successful in securing a thriving, resilient future.
More than 100 industry leaders and experts, including nutrition and environmental scientists, consumer insights experts, entrepreneurs, business leaders and analysts, food systems change-makers, journalists and climate communications specialists, suppliers, world cuisines experts, policy advocates, and more will share insights and strategies to inspire and inform your operation.
And, although we are unable to gather in person, one of the most integral elements of CIA leadership programs—the networking breaks and receptions—remains very much intact. Our virtual conference platform allows attendees to exchange ideas, key learnings, and best practices with one another, both in small group settings and one-on-one.
Register for all six weeks, or select the weeks that are most relevant to your business. But hurry, space is limited and seats will fill up fast. We can''t wait to welcome you!
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
And, while you''re waiting for July 22, catch up on all the great insights and strategies shared during the recent 2020 Global Plant-Forward Culinary Summit: Virtual Series and in the just-released CIA-Harvard Chan School Plant-Forward by the Numbers.
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Find out how at Menus of Change
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We understand that the way we eat has an impact on climate change, but what more can we as an industry do to mitigate that impact? And how exactly can you translate that into customer buy-in? Find out at the Menus of Change?
Leadership Summit, June 17–19, at The Culinary Institute of America in Hyde Park, NY.
The program explores climate action in sessions on:
The art and science of climate communication
The psychology of consumer decision-making, food choice architecture, and what foodservice leaders can learn from Madison Avenue to drive sales of plant-forward menus
Food waste reduction and recovery
The latest science on population-level dietary shifts
Carbon farming, best practices in regenerative agriculture, and how to be transparent about your sourcing and ag practices
Get the tools necessary to successfully change your menus to reflect our evolving industry while combating climate change.
Save $300 when you register today!
Need help making the case to attend? Download this sample request.
REGISTER TODAY
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
HUNGRY FOR MORE?
With the opportunity to bundle up to three of the CIA''s leadership conferences, you can expand your knowledge of plant-forward cooking, the business of sustainability, and global flavors for one great price. Choose any two conferences for $1,750, or any three conference for $2,395. Save up to 48% when you bundle!
BUILD YOUR BUNDLE
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You can still attend this game-changing conference
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We said seats were filling fast, and did they ever! Registration for the live 2020 Menus of Change?: Virtual Series has sold out; however, you can still follow all the game-changing conversations to deepen your understanding of lessons learned from the pandemic, build resilience for the future, and put plant-forward, sustainable strategies to work for your business. Here’s how:
Notify me when on-demand recordings are available.
Don’t miss a minute; watch at your convenience. Recorded sessions will be available within 48 hours of each week’s event.
Join our waitlist.
Periodically, plans change, and registered attendees can no longer participate. Joining the waitlist gives you an opportunity to attend the live event should seats open up*.
Follow the Menus of Change general sessions on Facebook. Each Wednesday, from July 22–August 26, we will stream the general sessions on the
CIA’s Facebook page
(@CIAchef), from 10 a.m.–12:30 p.m. PT (1–3:30 p.m. ET).
In the meantime, here’s some recommended reading on how both full-service and fast-casual chefs and operators are achieving plant-forward success, along with our “Plant-Forward by the Numbers” report, which provides a snapshot of the movement’s growth in the months before the pandemic.
The CIA-FSR
Plant-Forward Full-Service Watch List: released in May, in collaboration with Food News Media, this list explores full-service restaurant concepts plant-forward dining to new levels.
The CIA-QSR
Plant-Forward Fast-Casual Watch List: released last spring, this list showcases fast-casual concepts that helped make plant-forward eating mainstream.
Plant-Forward by the Numbers: a joint project of the CIA and Harvard T.H. Chan School of Public Health—Department of Nutrition, this report offers pre-pandemic look at data points to help you make the business case for a plant-forward menu strategy.
*Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators.
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Don''t miss out, register today!
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Don''t miss out on week two of the Global Plant-Forward Culinary Summit virtual summit series. Lively panel discussions, presentations, and culinary demonstrations. You''ll also have the opportunity to participate in real-time conversations on a variety of topics curated to help you connect with industry friends and colleagues to share ideas, challenges, and successes during this unprecedented time.
The series is being offered tuition free and seats are limited, so grab yours while you can.
Can''t wait to see you there!
REGISTER TODAY
Here''s what week one attendees are saying:
I''m already blown away and this is only the first session.—Johnny M.
What a great solution to an unfortunate situation. I am really excited.—Jennifer C.
So many ideas now!—Christopher E.
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Connect with Colleagues, Cultivate Change, Build Resilience
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As our industry looks forward to reopening and welcoming back our guests, there has never been a bigger opportunity for chefs to lead, inspire, and protect their communities and the planet. In the first installment of the 2020 Global Plant-Forward Culinary Summit: Virtual Series,Wednesday, May 13, we will explore food, climate, and crisis, and the role of chefs as change-makers in setting the course for our future.
The robust two-and-a-half-hour program includes:
An intimate conversation with chefs
Bill Corbett, Kyle Connaughton, and Dominique Crenn
on mobilizing plant-forward culinary strategies to combat climate change, and
rethinking sustainability from a people/planet/profit perspective
in a post-COVID-19 world
Inspiration from both traditional and innovative techniques and
recipes from Greece, Italy, and Spain
and insights into how
putting craveable, plant-centric dishes at the center of the plate can help boost your bottom line
A Plant-Forward Mediterranean Kitchen
live Q&A—an opportunity to have your questions answered by
2020 James Beard Award finalist for Outstanding Restaurateur, Paul Bartolotta, Chefs Michael Costa and Daniel Olivella, and author Aglaia Kremezi
Networking opportunities that allow you to
exchange ideas and connect with industry colleagues
View the full series program and list of presenters
REGISTER NOW
Dominique Crenn
Kyle Connaughton
Aglaia Kremezi
We are offering access to this year''s summit for our chef-operator industry community on a tuition-free basis, with support from our generous sponsors.
Join us May 13, at 10 a.m. PT for week one. Space for the live virtual series is limited, so register today to take part in the real-time networking and engagement sessions.
Note:
Eligible registrants for the live virtual series include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. All other professionals are welcome to register for the on-demand recording.
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Register today.
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REGISTER TODAY
Offered virtually for the first time, this year’s summit will feature culinary demos, panel discussions, networking, and more. Featured chefs include:
Rick Bayless
Sofia Sada Cervantes
Chuy Elizondo
Cecy Gonzalez
Alejandro Gutierrez
Josue Villalvazo
Beto Villarreal
Juan Emilio Villase?or
Foodservice operators* can attend one day, two days, or the full Summit, for just $20.
REGISTER TODAY
If you are a food manufacturer or consultant, please contact Lee Ellen Kirk to discuss ways in which your organization can support the conference.
*If you are a foodservice professional or chef working for an independent or chain restaurant, a college or university dining program, a contract foodservice company, a hotel, cruise line, casino, or resort, a supermarket (prepared foods division), or if you are a culinary educator, you can register for Arriba: Latin American Street Foods.
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Journalists dish at week 4 of Global Plant-Forward virtual series
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As we look toward the future of our industry, and recovery from the financial toll COVID-19 has taken, marketing your business will be more vital than ever. Editorial coverage is much more cost-effective than paid advertising and, often, is perceived as more authentic. But, knowing your audience is key.
In week 4 of the 2020 Global Plant-Forward Culinary Summit: Virtual Series,
you''ll hear firsthand from journalists what type of plant-forward stories they are tracking, to gain an inside track into how you and your business can make yourselves most relevant to the plant forward-hungry media.
RESERVE MY SPOT
And, even if globetrotting is not possible at the moment, we''ll vicariously indulge your senses in the cuisines and cultures of Vietnam, Thailand, Malaysia, and India with demos and discussions from chefs Christina Arokiasamy, Mai Pham, Suvir Saran, and Prateek Sadhu.
Plus, take a page—literally—from the World Resources Institute
Playbook for Guiding Diners Toward Plant-Rich Dishes in Food Service,
and learn how Google Food utilizes this resource and integrates behavioral sciences around food.
Christina Arokiasamy
Mai Pham
Suvir Saran
Prateek Sadhu
Join us Wednesday, June 3 for these topics and more. Space is limited.
RESERVE MY SPOT
Miss a week? Catch up with the on-demand recordings of weeks 1–3 here!
Note:
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Request your Worlds of Flavor invitation today
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What will you gain when you attend the virtual edition of the Worlds of Flavor? International Conference and Festival?
Creative ideas to infuse your menus with crave-worthy dishes from around the globe.
Collaboration with other industry-leading chefs, foodservice operators, authors, and experts through face-to-face breakout sessions, interactive expo booths and one-on-one networking opportunities.
Community—the knowledge that we’re all in this together, supporting one another and lifting each other up as we navigate the next six months, year, and years to come.
Join us November 10–13 for
World Kitchens, World Tables: A Celebration of Chefs and Community.
REQUEST AN INVITE
Whether you join from your kitchen, office, or restaurant; by yourself, with your team, or with your family, you’re sure to find sessions that will inspire and energize you with new menu ideas, perspectives and strategies to help drive your bottom line.
View the detailed program schedule, and list of esteemed presenters from more than 20 countries, and reserve your spot today.*
REQUEST AN INVITE
Interested in Sponsoring This Conference?
Please contact Shara Orem to learn about ways your organization can participate in the live, interactive program, such as hosting an expo booth, networking breaks, and demo sessions.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Get a jump on your virtual globe-trotting with our virtual
Arriba! Latin American Cuisine Summit,
October 13–15. This year’s theme: Street Foods. Learn more.
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You Know Why It Makes Sense; Now Learn How to Make It Happen
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The first four weeks of the Menus of Change?: Virtual Series have given us a snapshot of
why
change in our food system and our operations is crucial to the future of our industry, our health, and the health of our planet. In week five, we’ll dive into
how.
How can public policy support industry innovation around plant-forward menus? How can you implement these changes when there are so many other critical issues facing your business and the industry? How have others successfully done so and what lessons did they learn along the way?
Join us* August 19, from 10 a.m.–12:30 p.m. PT (1–3:30 p.m. ET) to get the answers to these questions and more.
REQUEST AN INVITATION
Nina Curtis
Rethink hospital food
with
Health Care Without Harm and meet
Nina Curtis
(Adventist Health), this year’s grand prize winner of the 2019 Health Care Culinary Contest. Nina’s Vitaliz Haystack recipe beat out submissions from across the country as a prime example of delicious, plant-forward innovation in the healthcare sector.
Jessica Shelly
Fuel up on
insights from fast-casual to college and university and K-12 foodservice.
Experts include
Ken Toong
(UMass Amherst),
Jessica Shelly
(Cincinnati Public Schools), and
Michael Rosenberger
(Dallas Independent School District and Urban School Food Alliance).
Sarah Bleich
Delve into the food policy landscape with
Sarah Bleich,
PhD (Harvard T.H. Chan School of Public Health),
Jerold Mande,
MPH (Center for Science in the Public Interest),
Emeline Fellus
(World Business Council for Sustainable Development), and
Kate McKenzie
(New York City Mayor''s Office of Food Policy)—and find out what culinary R&D teams and operators may need to anticipate over the next three–five years.
Tavel Bristol-Joseph
2020
Food & Wine
magazine''s Best New Chef
Take your seat at the table
with the people who are changing the industry, through our
interactive breakout sessions, meet the author booths,
and
networking receptions
that allow for real-time, face-to-face conversation.
REQUEST AN INVITATION
Missed a week? Catch up with the on-demand recorded sessions.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Join Us for the 22nd Annual Worlds of Flavor International Conference + Festival
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For more than two decades, The Culinary Institute of America’s
Worlds of Flavor? International Conference + Festival
has brought together a global community of chefs, culinarians, and hospitality industry leaders united in a common love and respect for food, culture, traditions, and innovation. While we are not able to gather in person this year, we will very much embrace this spirit of community during our Worlds of Flavor International Conference + Festival: World Kitchens, World Tables,
virtual edition,
November 10–13, 2020.
REQUEST AN INVITE
Through
culinary demos, market tours, and candid conversations,
we’ll visit
renowned and rising star chefs in 20 different countries
(think Ethiopia, Nigeria, Peru, Spain, Sri Lanka, Indonesia, and so many more!). We’ll explore new flavors and ancient traditions, and we’ll celebrate the ingenuity, creativity, and strength of the global culinary community—our community!
Sessions will take place at various times over the course of four days, allowing you to join from the kitchen, the office, or the living room. For the first time, the conference will be offered tuition-free to our chef and foodservice operator community*, giving you the opportunity to tune in with your team.
We’ll be sharing program and presenter details in the coming weeks; in the meantime, you can view the program schedule here. Space is limited and seats will fill up quickly, so reserve your spot today!
REQUEST AN INVITE
*A $20 administrative fee for live event participants includes exclusive access to our interactive platform and digital resources, including culinary demonstrations, recipes, PowerPoint presentations, a top takeaways slide deck, and opportunities to receive samples and virtual tastings from sponsors.
Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Additional Spaces Open for Week 3 of the Menus of Change: Virtual Series
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For most people in the industry, COVID-19 has necessitated a completely new and radical approach to their day-to-day. For
Tom Ben?, newly installed president and CEO of the National Restaurant Association,
that’s only part of the story. As he settles into his new role, advocating for the industry and supporting operators, he joins Michael Kaufman, chair of the Menus of Change Business Leadership Council, to discuss the pandemic’s impact, strategies for rebuilding our operations and workforce, and charting a path to a more resilient and sustainable food system. This is one conversation you won’t want to miss! We’ve been able to open up additional spots and hope you will spread the word amongst your
industry colleagues.
REQUEST AN INVITATION
Thomas Zacharias, CIA ’09, executive chef at Bombay Canteen.
Here’s what else is on-tap during Week 3 of the Menus of Change: Virtual Series
What’s trending at Google? Chavanne Hanson, MPH, RD, food choice architecture and nutrition manager at Google and vice chair of the Menus of Change Business Leadership Council, dives into
what plant-forward menu and dining innovation Google’s global culinary team is working on
from San Francisco to London, Tel Aviv, and S?o Paulo.
Safety and hygiene are more important than ever. But what about the guest experience?
Certified Master Chef Brad Barnes, director of consulting and industry programs at the CIA, will moderate a panel discussion featuring hotel F&B leadership veteran Fernando Salazar,
co-founder of
E-Spain
and
Heidi Blanck, PhD, MS, team lead COVID-19 Food Systems Working Group at the Centers for Disease Control and Prevention (CDC).
Get a glimpse inside the Sustainable World Kitchen with a Plant-Forward India culinary demo, featuring
CIA alumnus Thomas Zacharias ’09, executive chef at
Bombay Canteen, live from one of Mumbai’s hottest restaurants.
Plus, while we’ve gone virtual,
we’ve taken great care to preserve the sense of community we all so greatly need right now. Attendees of the live event have an opportunity to
engage in face-to-face conversations during small group breakout sessions,
as well as networking receptions and breaks.
And, be sure to visit our sponsors’ expo booths to thank them for helping make it possible to offer this summit tuition free for chefs and foodservice operators.
REQUEST AN INVITATION
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Request Your Invitation Today
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By popular demand, we’ve opened additional spots for the remaining weeks of the Menus of Change?: Virtual Series, by invitation only. View the full schedule here, and request your invitation today. Already attending? Share this note with a colleague.*
REQUEST AN INVITATION
One of the best things about presenting Menus of Change as a virtual series is that it affords us the opportunity to engage
more than 100 top leaders in foodservice and hospitality to share their insights and strategies with you. Among the standout presentations this past week was our
Business Leadership Roundtable,
in which
Michael Kaufman,
senior lecturer at Harvard Business School, partner at the Astor Group, and chair of the Menus of Change Business Leadership Council, spoke with executives from Sonic Drive-In, Panera, Marriott International, White Castle, and Datassential to discuss the year ahead, consumers’ perceptions on returning to restaurants, and what we might see in the industry. Watch the conversation.
Tom Ben?
Hungry for more? Catch up on all the week 2 general sessions and breakouts here. And,
request an invitation to attend week 3, on August 5,
when Michael Kaufman will be back, for a conversation with
Tom Ben?,
newly-installed president and CEO of the National Restaurant Association.
REQUEST AN INVITATION
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
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Plus, get a sneak preview of what’s ahead in week 2
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Hopefully, you were able to catch the Week one Menus of Change?: Virtual Series livestream. More than 1,000 food and hospitality industry professionals attended this sold-out event and got insight into lessons learned from the pandemic, strategies for change management, and more. Catch up on all the interactive sessions and conversations here.
We covered a lot of ground this week, and there’s so much more to come. Here are just a few of the topics we’ll explore during
Week two:
Consumer dining trends—both pre-and post-pandemic—to help inform your menu strategies
and enhance your understanding of the consumer decision-making process
Climate action and
how to engage your customers around climate change communication
Plus, executives from Sonic Drive-In, Panera, Marriott International, and White Castle join Michael Kaufman, partner at Astor Group and chair of the Menus of Change Business Leadership Council, for a
business leadership roundtable
discussion on the year ahead and what we might see in the industry
And, though the live conference is sold out, you can still catch all the general sessions and breakouts each week, on demand, at your convenience. Recorded sessions will be available within 48 hours of each week’s event.
Register for Webcast Notifications
You can also join the live event waitlist*,
to receive an invitation if we receive any cancellations. Waitlist slots are opened on a first come, first served basis.
*Note:
Eligible registrants for the live event include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.
Copyright 2020. The Culinary Institute of America. All rights reserved.
You are receiving this e-mail because you have subscribed to one of our mailing lists. We respect your right to privacy. View our Privacy Policy. If you wish to change your subscription preferences or be removed from our mailing lists please do so by visiting the manage my subscription page.
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