The Chef’s Garden Announces Dates, Topics and Open Registration for 2nd Annual Roots Chef Conference

Thought-provoking culinary topics and distinctive dining experiences will be the highlights of the 2nd Annual Roots Conference being held on October 19-20 at The Culinary Vegetable Institute in Milan, Ohio.

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Farmer Lee Jones of The Chef's Garden welcomes attendees to 1st annual Roots Conference

Farmer Lee Jones of The Chef's Garden welcomes attendees to 1st annual Roots Conference

We’ve seen chefs’ abilities to influence change by the resurgence in farmer’s markets and a reconnection between farmers and consumers. This conference will explore new ways that chefs can make a positive difference in the world.

Huron, OH (PRWEB) April 29, 2014

Thought-provoking culinary topics and distinctive dining experiences will be the highlights of the 2nd Annual Roots Conference being held on October 19-20, 2014 at The Culinary Vegetable Institute in Milan, Ohio. A limited number of tickets are available to chefs, culinary industry members, and culinary enthusiasts during an open pre-registration period from May 1-June 15 on http://www.chefs-garden.com/roots2014.

There is perhaps nothing in the world that connects us more powerfully or viscerally than food. It has the ability to connect us to each other, to our past, and perhaps most importantly to our future. This year’s Roots Conference theme is “Connect and Unite Through Food” because without the solidarity that connections afford, we cannot move forward as a society.

Roots: Connect and Unite Through Food is hosted by Farmer Lee Jones of The Chef’s Garden, Inc., a small family farm in Huron, Ohio best known for growing amazing specialty vegetables and microgreens for chefs. The Chef’s Garden grows and innovates as a partnership between chefs and farmers. This complementary relationship led the farm to plan the first Roots Conference in 2013 as a way to inspire a global conversation about key food topics. Featuring educational discussions that provide insight into relevant industry issues, the goal is to spark new, actionable ideas that attendees can take back to their own restaurants and businesses.

Roots 2013 featured a panel discussion on Indigenous Cuisine with Native American chefs and a comparison between the tradition of Japanese Donabe cooking and modern sous vide cooking techniques, among other compelling topics. After a successful inaugural event, the number of speakers and presentations has expanded in 2014.

Current 2014 Roots Conference topics include:

  •     Seed Advocacy: Policies and Actions that Promote the Growth & Success of Organic Seed Systems – Glenn Roberts (Anson Mills) and Matthew Dillon (Seed Matters and the Clif Bar Family Foundation)
  •     Plate to Politics: Who Are The Future Generation of Farmers and What Resources Do They Need to Thrive – Leigh Adcock (Women, Food & Agriculture Network)
  •     Waste Not, Want Not: How To Combat Food Waste & Obesity – Ann Cooper (Renegade Lunch Lady)
  •     Vegetables: Their Power to Change The World – Bob Jones, Sr. (The Chef’s Garden), Nephi Craig (Native American Culinary Association), Cortney Burns and Nick Balla (Bar Tartine)
  •     Taboo Foods: How Culture Convinces Us to Accept One Ingredient and Reject Another – Gunnar Gislason (Dill Restaurant)
  •     Indigenous Cuisine: Moving Forward By Remembering the Past – Sean Sherman (Sioux Chef) and Richard Hetzler (Smithsonian Museum of the American Indian)
  •     The New Definition of Local – Chris Pandel (Bristol, Balena)
  •     Creative Eating: How Art Inspires What We Think and Feel About Food – Maxime Bilet (Modernist Cuisine), Jamie Simpson (The Culinary Vegetable Institute) and Jehangir Mehta
  •     Why Millennials Matter & What Are Current Restaurant Trends – Alison Theureau and Brad Borchardt (Food IQ)
  •     Crowd Dining: Funding a Restaurant Without Investors – Kevin Sousa (Sousa PGH)
  •     The Masbia Soup Kitchen: Nourishing the Homeless Through Dignity and Respect – Alexander Rapaport (Masbia Soup Kitchen)
  •     Insects: The Protein of the Future? – Kyle Connaughton and Greg Sewitz (EXO)
  •     It's Science: Examining Ancient Traditions Through the Lens of Modern Technology – Matthew Accarrino (SPQR) and Ali Bouzari (Culinary Scientist)

According to The Chef’s Garden Co-owner Farmer Lee Jones, “We’re bringing together a global group of presenters to address some pretty heavy topics, but these are the kinds of important conversations that chefs can translate into an actionable approach to operating their kitchens and businesses. We’ve seen chefs’ abilities to influence change by the resurgence in farmer’s markets and a reconnection between farmers and consumers. This conference will explore new ways that chefs can make a positive difference in the world.”

A number of sponsorship opportunities and vendor displays are available. Learn more and get involved with the 2014 Roots Conference at http://www.chefs-garden.com/roots2014.

About The Chef's Garden

The Chef’s Garden, Inc. is a family farm that grows, packages, and ships the highest quality, safest and most flavorful specialty vegetables and herbs directly to the best chefs in the world. In order to grow foods with optimum quality, flavor and nutrition, The Chef’s Garden is committed to sustainable agricultural practices that naturally replenish nutrients depleted from the soil, rather than synthetically. The farm celebrates its 30th anniversary in 2014 and marks the milestone with special events such as a March 2014 fundraiser for the Bocuse d’Or USA Foundation and the 2nd annual Roots Conference in October 2014.

About The Culinary Vegetable Institute

The Culinary Vegetable Institute is the premier venue for the finest in culinary experiences. Guests can enjoy Earth to Table® Dinners, wine tastings, weddings, private and corporate functions, and team building retreats. The concept of the facility was developed in association with The Chef’s Garden (just miles up the road) and was intended to foster creativity between chef and farmer.


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