Denver, CO (PRWEB) November 01, 2011
Chefs, beverage professionals and restaurateurs will gather in Denver in January to gain insight from leading experts on culinary trends from past to current and take a look at what’s to come. Attendees will meet colleagues from the kitchen to the cellar, see new equipment demos, the most cutting edge butchery and cooking techniques, and tour farms, breweries, cheese producers, wine makers and more.
Renowned conference speakers include:
- Tia Harrison, co-founder of The Butchers Guild, Executive Chef and co-owner of San Francisco’s Sociale, and co-owner of Avedano’s Holly Park Market, the first US women owned and run butcher shop.
- Alex Seidel, Chef/Owner of Denver’s Fruition Restaurant and Fruition Farms, named one of Food and Wine Magazine’s 2010 “Best New Chefs in America” and recently awarded first place from the American Cheese Society for Fruition Farms ricotta cheese.
- Lon Symensma, Former executive chef at Buddakan, Chef/owner of Denver’s ChoLon Bistro.
- Marnie Old, national speaker and beverage consultant and former beverage director of the French Culinary Institute.
- Bryan Dayton, 2011 GQ Bombay Sapphire Most Inspired Bartender and cocktail historian.
- Peter Karpinski, Chief Operating Officer for Sage Restaurant Group, visionary and leader in restaurant concepts.
- Akira Back, Chef/partner Yellowtail in the Belagio, Iron Chef competitor and regular chef presenter at Food & Wine festivals.
- Bobby Stuckey, Master sommelier/owner of Frasca Food & Wine.
- Lachlan Mackinnon-Patterson, Executive chef/owner Frasca Food & Wine, 2005 Food & Wine’s Best New Chef
“In the restaurant industry, it’s easy to find yourself at the top of your game and still hungry to learn more,” said Becky Creighton, founder and CEO of Chef’s Confluence. “We’re dedicated to providing chefs, beverage professionals and restaurant owners with a place to consume the latest industry information, techniques and business-building strategies from the brightest minds in food and beverage."
Chef’s Confluence is expected to attract 500 food and beverage industry professionals from around the country. In addition to more than 30 educational sessions, attendees will enjoy chef and mixologist-led tours to local farms, beverage producers and food making facilities.
There is an early registration rate of $199.00 for individuals who register before November 14, 2011. After that date, the cost to attend the conference is $249.00. Culinary students are invited to attend for a “scholarship rate” of $99.00 per student. A portion of the proceeds will benefit ProStart, a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's culinary industry leaders.
About Chef’s Confluence
A dynamic educational conference for food and beverage professionals as well as restaurateurs, Chef’s Confluence promotes networking and exploration of the culinary and beverage world. Attendees will have the opportunity to attend sessions led by the industry’s most-respected minds. More information about Chef’s Confluence is available at http://www.chefsconfluence.com.