WCR 2017 National Conference Seattle

Agenda

  • Saturday, May 6, 2017
  •  
    12:00 PM  -  5:00 PM
    Registration
    Strategy Room 3rd Floor W Hotel
     Optional 
    6:00 PM  -  7:30 PM
    Welcome Champagne Toast
    ToastWelcome Champagne Toast for all Attendees. W Hotel Prefunction Great Room
     Optional 
  • Sunday, May 7, 2017
  •  
    7:30 AM  -  8:30 AM
    Registration
    Prefunction Great Room W Hotel
     Optional 
    8:00 AM  -  9:00 AM
    Breakfast Day 1
     Optional 
    9:00 AM  -  9:15 AM
    General Session-WCR Presidents Welcome

    AliciaHeadshotWCR President Alicia Boada 

     Optional 
    9:15 AM  -  9:40 AM
    General Session-Opening Keynote
    MariaHines
    Keynote Speaker:
     Optional 
    9:40 AM  -  10:05 AM
    Welcome Speaker
    veena_profilepicFrom home cooks to leaders: Project Feast's model to engage and empower refugees and immigrants
    Speakers:
     Optional 
    9:45 AM  -  11:30 AM
    Complimentary Professional Headshots Sponsored by Chef's Roll
    ChefsRollFHAll conference attendees will have the opportunity to sit for a FREE professional headshot sponsored by Chef's Roll.
     Optional 
    10:05 AM  -  10:45 AM
    The Green Tureen
    AnnakinkaidBe inspired by the Green Tureen and the little known story of how America's women have long fought for human rights through the food they cooked and served. From the battlefield to the ballot box, their journey of authentic leadership has consistently sought to define our nation as one that welcomes everyone to an inclusive table of fairness and fellowship. Meet the tenacious she-merchants of Dutch New Amsterdam and Cake Ladies of the Civil Rights Movement as well as the strong-willed Cattle Queen of Texas and the real life Tugboat Annie, who along with so many others fought for justice spoonful by spoonful and never gave up their belief in a better future. Based on original research, discover how through their efforts today we stand on the shoulders of these unknown giants, whose courageous efforts can inspire us to join them and work together to build a world of equality and justice for all.
    Speakers:
     Optional 
    10:45 AM  -  11:00 AM
    Welcome Speaker

    GenderEquality Making an Impact on Gender Equality
    Let’s uncover the issues. Let’s create solutions.
    Gender inequality in the workplace is affecting women across the globe, in many forms and many industries. In this session, we will leverage data to uncover the issues that impact women in their careers in the foodservice space. And in support of Planet 50-50 by 2030, a UN Women's campaign established to end gender inequality by 2030, we will bring forth actionable solutions and measurable goals to impact what affects us most.
    This session will include:
    * The Issues: We will provide a summary of key findings from our research conducted in collaboration with Datassential, a leading food research company, on the impact of gender equality in the industry
    * The Solutions: We will propose partnerships and solution ideas for open discussion that empower women to advance in the industry
    * The Action: We will look to create an ongoing platform to make a difference in the advancement of women in the food-service industry

     Optional 
    11:00 AM  -  11:30 AM
    Sponsored Break
    Sysco
     Optional 
    11:30 AM  -  12:30 PM
    Food Games with Elizabeth Falkner
    FoodGames Three teams, three celebrity chef coaches and three judges. Emceed by WCR Past President Elizabeth Falkner, the head-to-head battle will take place live.

     

    Food Games Celebrity Coach:
    Food Games Judges:
    Food Games Emcee:
     Optional 
    12:30 PM  -  1:30 PM
    Lunch
     Optional 
    1:00 PM  -  4:00 PM
    Complimentary Professional Headshots Sponsored by Chef's Roll
    Chefsroll2All conference attendees will have the opportunity to sit for a FREE professional headshot sponsored by Chef's Roll.
     Optional 
    2:00 PM  -  2:25 PM
    Now More Than Ever: Creating Spaces for Community Conversations in Times of Crisis
    ClaireMenckIn times of critical change, individuals and communities seek solace in spaces that offer comfort and seclusion from shifting social norms.  Often these “spaces” revolve around food and social food rituals.  Restaurants, cafes, bars, and markets become safe spaces for conversations and planning that help individuals and communities to accept, vision, and formulate action for social change.  This panel investigates how and where these communities of change form, and how the food service community helps in fostering the growth and sustenance of spaces for social change, and community building.
    Speakers:
    Panelists:
     Optional 
    2:35 PM  -  3:00 PM
    Top 5 Evolving Employment Law Issue Impacting Our Industry Today
    FP Logo_RedRunning a restaurant is tough business and today's rapidly changing hot button employment law issues immediately impact the food and beverage industry. Change seems to come from all directions, state law, federal law, regulatory agencies, and even executive orders. Almost at every turn, today's news headlines hit close to home for those working hard to survive and thrive in our world of hospitality. We'll hit on five big ticket, top of mind, employment law issues to monitor as 2017 plays out.
    Speakers:
     Optional 
    3:00 PM  -  3:45 PM
    How to be an Effective, Emotional Leader
    KE-Headshot 2014In the restaurant world there is an outdated notion that all chefs are screamers and all managers threaten their teams. In truth, your ability to channel your emotions is very powerful leadership tool. In this session Kate will lead her panelists in a discussion on how to acknowledge your emotions, harness what you feel and uphold your standards effectively with your team.
    Speakers:
     Optional 
    3:30 PM  -  4:00 PM
    Sponsored Break
    Callebaut logo 2012 Default CMYK
     Optional 
    4:15 PM  -  4:35 PM
    Setting the Table for Transformation: Lessons on Women and Leadership from Taking the Heat
    ProductImageHandler.ashxFor years, writers, journalists, and chefs themselves have been talking about the “woman problem” in the culinary world. Women currently represent only 20% of executive and head chefs leading restaurant kitchens. This fact seems incredible considering the large numbers of women who cook in the home every day and increasing numbers of women attending culinary school. In this talk, I cite findings from a multi-year project on the experiences of women chefs and provide suggestions to help women increase their prominence and success in the culinary industry. This discussion will be strengths-focused and present ways women chefs can draw from their skills and talents to help transform the industry from the inside out.
    Speakers:
     Optional 
    4:45 PM  -  6:00 PM
    Film-Hungry
     Optional 
    7:00 PM  -  10:00 PM
    Opening Night Kick Off Party

    PNW Eat Drink Woodinville Promo 

    To kick off  2017 Seattle conference, celebrate, mingle and just cut loose, WCR is hosting Opening Night Kick Off Party Sunday Night. Dine amongst notable Pacific NW Chefs as they pair their small bites with the incredible Wine Makers of Woodinville Country.

     

     Optional 
  • Monday, May 8, 2017
  •  
    8:00 AM  -  9:00 AM
    Breakfast Day 2

    Welcome to Breakfast Day 2. Enjoy!

    Featured Chefs:
     Optional 
    9:00 AM  -  9:45 AM
    Harnessing Technology to Create Balance
    DawnFitzgeraldOpening and running a restaurant has traditionally been one of the riskiest business endeavors out there not to mention a time consuming undertaking wreaking havoc on even the best of restaurateurs work / life balance. However, as technology is becoming more prevalent in the restaurant industry the risk factor is improving as owners and managers are getting smarter about using technology to make better decisions. Furthermore, many brands and operators are thinking outside the box, adding innovative technologies in the kitchen and at the front counter to help drive profits, smooth operations, and create a top-notch customer experience. Cutting-edge technologies can help a restaurant not only save money, but also create a more efficient business. More efficiency = more time, leading to a better work / life balance in an industry that demands so much of the people who work in it. Join Dawn Fitzgerald Senior Director, Marketing Services, Sysco Corporation as she shares the latest technology trends that are not only important to our industry but important to those who work in the industry - after all who wouldn't appreciate a little more balance and some time back in their life?
    Speakers:
     Optional 
    9:00 AM  -  9:45 AM
    Lobster 101 with Michael-Ann Rowe
    M-A RoweJoin us for a unique seafood demonstration as Emmy™ Award winner Michael-Ann Rowe, the Fishionista™, shares her engaging “Lobster 101” with WCR. Her presentation will cover ‘everything lobster’, from the anatomy and life cycle of these crustaceans, to the selection, preparation and serving of homarus americanus.  She’ll demonstrate how to cook lobster the Maritime way, guaranteed to serve a succulent and tender lobster every time.    Michael-Ann will share tips & tricks for maximizing the meat yield of a lobster, beyond just the paws, claws, and tails—and making use of the shell! She’ll review innovative lobster products and cover the pros and cons between new and hard-shell lobster. This demonstration will be interspersed with clips from her award-winning PBS program, Off the Beaten Palate, and her upcoming series, Put Your Best Fish Forward. The event will culminate with an “Ask the Fishionista™” Q & A session, including ideas on how you can conduct a lobster and other seafood pop-up events in your own establishments. Attendees can expect a tasting of lobster during the demonstration.
    Speakers:
     Optional 
    9:00 AM  -  9:45 AM
    Open Negotiations In the Workplace
    FP Logo_RedDo you think to yourself, “I’m a negotiator.” When you think about negotiating do you think, “Yes! I want to do more of that.” Or when you think about negotiators and negotiating, do you think, “Nope, not me.” Does the idea of negotiating feeling like something “you have to do” or “need to do” but “don’t like to do?” What if negotiating could feel natural and routine? What if it actually felt fun? Negotiating Your Next Step is designed to unlock your inner negotiator without changing who you are or turning you into someone you don’t recognize. Instead, in this breakout session we will reveal how successful negotiating is a skill you likely already possess. We will then equip you with specific resources aimed to help you intentionally and routinely negotiate in all aspects of your life. With a career-focused mindset, if you’re wanting to play big or get more, the first step in moving forward is to ask for what you want and then be willing to negotiate, to listen and have a conversation.
    Speakers:
     Optional 
    9:00 AM  -  9:45 AM
    The Wonderful World of Swiss (and Swiss Style) Cheese From Emmi Roth
    EmmiRothSwissEnjoy cheeses from the mountains of Switzerland and rolling hills of Wisconsin, both made and aged by the masters honoring hundreds of years of tradition and experience. Taste the difference between Appenzeller, Emmenthaler, Gruyere and obtain a basic understanding of terms like cave aged, washed rind and alpine style. The workshop focuses on the range of Swiss style cheeses from Switzerland’s leading dairy cooperative, Emmi and world cheese championship winner Roth Cheese of Wisconsin, along with contemporary food and beverage pairings. We will finish the class with a demonstration of fondue and raclette.
     Optional 
    9:00 AM  -  9:45 AM
    Trust Your Source
    AcquaPannaLOGOBRONZEIn food, the source indicates quality, evokes craftsmanship and tradition. The source reinforces the connection we have to each other, and to the world. Perhaps more than any other ingredient, this adage holds most true for water. But, not all water is created equally. Join us for an educational discussion about the world's most precious resource... water. We'll also explore the many types of water from municipal to mineral to sparkling and how the terroir, minerality and carbonation can not only impact the taste of the water, but the taste of the food we eat as well. You'll learn why water is so important and the history of its distribution in ancient Italy. To show you just how crucial water can be as a complement to a fine dining or a casual experience we'll host an interactive demonstration featuring different types of waters paired with a variety of regional and international wines. Join us, as we take you through a time-tested sequence of water and wine harmonization—and learn for yourself why great chefs and sommeliers choose Acqua Panna and S.Pellegrino to achieve an unforgettable experience.
     Optional 
    10:00 AM  -  10:45 AM
    Creating a Legacy, Building a Brand with Ti Martin of Commander’s Palace
    Ti Adelaide Martin HeadshotTi Adelaide Martin, co-proprietor of New Orleans landmark Commander’s Palace, has been involved in the family restaurant business for 30 years, serving at the helm of Commander’s Palace for 20. Building on the legacy of her mother, legendary restaurateur Ella Brennan, Martin collaborates with the talented chefs and front of house team at Commander’s to deliver the unrivaled Creole fine dining experience that has earned six James Beard Awards, and Zagat’s Most Popular Restaurant Award for 18 years in a row. In her seminar, Martin will explore how Ella Brennan elevated Commander’s Palace to a nationally-recognized dining destination and forward-thinking proponent for authentic, locally-inspired cuisine, touching upon Brennan’s recently released memoir, Miss Ella of Commander’s Palace, and new documentary, Ella Brennan: Commanding the Table. Focusing on the restaurant’s relationship with the New Orleans community, its innovative approach to Creole and Cajun traditions, and heavy emphasis on impeccable service, she will lay out how her own generation has kept the restaurant relevant to the American dining landscape across the decades, maintaining its must-visit status in New Orleans’ highly competitive restaurant scene.
     Optional 
    10:00 AM  -  10:45 AM
    Issues Panel- Tipping Policies and Kitchen Staffing Shortages!
    tippingpics
    Moderators:
     Optional 
    10:00 AM  -  10:45 AM
    Lights, Camera, COOK! A Beginner's Guide to Starting Your Social Media Cooking Show & Recipe Videos

    Tara and gigiJoin GiGi Dubois and Tara Redfield, hosts and creators of the YouTube cooking series "Book To Plate" for a crash course in online culinary content production! These new media hosts and social media savvy food bloggers will guide you through the ins and outs of creating original web-based cooking show content, hosting live cooking demos and sharing video content via YouTube, Instagram, Facebook and Snapchat.

     Optional 
    10:00 AM  -  10:45 AM
    Modern Solutions: Perfect Idaho® Potato Pairings with Spices and Healthy Flavors
    natashaIdaho® baked potatoes with butter and sour cream served at a steakhouse, French fries and ketchup, mashed potatoes and brown gravy are traditional match-ups… but what’s around the next corner? Listen to menu ideations come to life as Chef Natasha MacAller collaborates with the Idaho potato team and shares her knowledge of beautifully spice infused recipes inspired by her new book, Spice Health Heroes. Watch as she creates healthy twists on classic pairings and offers solutions to bringing America’s favorite vegetable to the center stage.
    Speakers:
     Optional 
    10:00 AM  -  10:45 AM
    Shellfish and Sustainability: The Women of a Fifth-Generation Shellfish Company

    ChefXihn Learn how to prepare and cook a geoduck, the world’s largest burrowing clam, and other Pacific Northwest shellfish with Chef Xinh Dwelley and Diani Taylor of Taylor Shellfish Farms. Xinh, famously of Xinh’s Clam & Oyster House, is known for her incredible devotion to feeding the world fresh shellfish and to serving her community. Xinh will demonstrate how to prepare a variety of favorite shellfish dishes while Diani Taylor shares a bit of history on the role of women leaders, like Xinh, in the success of her family business, Taylor Shellfish Farms, and the company’s efforts to ensure a sustainable future for generations to come.

     Optional 
    11:00 AM  -  11:45 AM
    Dessert Demo: Style Rebellion
    CallebautDemoAs an artisan chef, you know how important it is to feel the pulse of what will attract consumer attention, and continuously create new and original food designs. That’s why Callebaut® works closely together with trend watchers to bring you the inside scoop on the “in-things” of the foreseeable future. One of those trends for the next 5 years will be Style Rebellion: a counterculture movement that decidedly breaks with contemporary notions of beauty, and redefines style by uniting crazy, unconventional textures, colors and flavors into a deliciously fresh interpretation of creativity. Creations inspired by Style Rebellion will definitely stand out and invite consumers to try your sweet treats. Join Chef Natasha Capper and Chef Eleanor Chow in a tag-team demo where they will show you how easy it is to apply this new trend to desserts! Tasting samples of the desserts will be provided for attendees.
     Optional 
    11:00 AM  -  11:45 AM
    Sipping Social Trends with Kathy Casey
    KC_LiquidKitchen_Headshot_loWhat makes a beverage hot? How do trends from the kitchen make their way to the bar? Join Liquid Kitchen’s Kathy Casey - the Original Bar Chef - as she explores buzz worthy beverage ideas and shares the top 20 beverage trends, organically gathered through social media, blogs, newsletters, and articles. Hear, see, and taste what's hot and trending in the world of beverage from over the top presentations to drinking your veggies with booze. Celebrated as one of the Top 10 most Influential Bar people in the past 25 years, Casey will also highlight in her presentation the importance of leveraging beverage within your concept and how a great bar program becomes #Instagramable. During the presentation, sample a unique cocktail incorporating some of these hot trends. Add to the conversation pre-conference: Tag #SippingSocialTrends on Twitter and Instagram and share what you see as new and exciting with all things sippable.
    Speakers:
     Optional 
    11:00 AM  -  11:45 AM
    Vegetables at the Center of the Plate
    SSNinaCurtisFood-industry consulting firm Technomic reports that two-thirds of today’s Americans think a plant-based meal can be as satisfying as one with meat. Food Business News published an article naming “veg-centric dining” as the next big culinary trend, and Vogue magazine went so far as to ask “Are Vegetables the New Meat?” Ben McKean writes in the Observer, millennials are a key driver of the veg-centric shift. Food companies adapt to meet the needs of their customers, and millennials have consistently demonstrated that they care about food, which also means caring about health, the environment, sustainability, and community. Vegetables are clearly moving to the center of the plate, and it won’t be long before they become the core of the American diet. Join Chef Nina Curtis as she shares her passion for cooking plant-based cuisine. She will demonstrate how to place vegetables at the center of the plate with flavor, texture, taste and visual appeal. Nina will share with you some of her favorite plant-based dishes (think lasagna, enchiladas, and pizza) that she prepares at the Ranch Malibu for guests who typically do not eat a veg-centric diet and how she wins them over. This demonstration will surely whet your appetite!
    Featured Chefs/Restaurateurs:
     Optional 
    11:00 AM  -  11:45 AM
    Workshop: To Publish, or Not to Publish? How to Navigate the Realm of Traditional Publishing.
    BlueshirtHighResAn inside look at the many facets of the book publishing process. Have you been approached by a publisher and don’t know what to do next? Have your customers been asking for a cookbook but you don’t know where to begin? Do thoughts of working the line, raising a family, and writing recipes all at one time keep you up during those few hours you should be sleeping each night? Is there money in cookbooks? Do you have something different to share on the crowded shelf? In this workshop you will hear from one of the leading cookbook agents who will walk you through what your options are, how to craft a pitch and proposal, and how to build a team to make it all happen. Come away with a practical understanding of how the publishing process works and if it is the right path for you. And yes, we will talk $$$. Come with your ideas because the last 15 minutes will be for pitching and direct feedback!
    Speakers:
     Optional 
    12:00 PM  -  4:00 PM
    City Tours 1-Pike Place  (City Tours 1-Pike Place)
    Pikesplace2This is a walking tour. Explore the popular public market overlooking the Elliott bay waterfront. Taste what's in season at a farm stand. Follow the scent of baking bread down the cobblestones to a European bakery. Take time to wander. The Market will amaze, delight and inspire you. Complimentary shuttle to and from Pike Place.
     Optional  Closed 
    12:00 PM  -  4:00 PM
    City Tours 2-Woodinville Wine  (City Tours 2-Woodinville Wine)
    Woodinville1
    Enjoy the small, scenic valley where the fruit of Eastern Washington meets the vintners, chefs and flavors of Pacific Northwest.Explore the beautiful Woodinville Wine Country with WCR. 

    This tour includes complimentary transportation only. The hundreds of drink options will be on you! We take you there. Now Enjoy!

     Optional  Closed 
    12:00 PM  -  4:00 PM
    City Tours 3 – Tour Modernist Cuisine’s Cooking Lab  (City Tours 3 – Tour Modernist)
    The Cooking Lab
    Experience a once-in-a-lifetime opportunity to visit The Cooking Lab, Nathan Myhrvold’s innovative food laboratory in Bellevue, WA, just outside Seattle. The Cooking Lab, typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house where Modernist Cuisine, Modernist Cuisine at Home, The Photography of Modernist Cuisine and the forthcoming Modernist Bread are created. Guests will be shuttled to and from lab, receive a lab tour and talk with some of the Modernist Cuisine chefs, scientists, and team. This tour includes a small tasting.
     Optional  Closed 
    12:00 PM  -  4:00 PM
    Mentor Sessions  (Mentor Sessions)
    MentorSessionAn afternoon of individual and group mentorship as some of Seattles and WCR's most influential, talented, renowned and knowledgeable women in food share their experience, insights and advice. 
    Moderators:
    Speakers:
     Optional 
    7:00 PM  -  10:00 PM
    Conference Closing Celebration-SEAttle to Table

    SEAttle to Table NEW2 Calling all Food Connoisseurs! WCR presents SEAttle to Table at the oceanfront Seattle Aquarium. Women Chefs and Restaurateurs will showcase the epicurean talents of 20 female Pacific Northwest Chefs and Pastry chefs as attendees relish in the cuisine that encompasses Seattle Food and Wine.
    Cocktail Attire.
    This event is included in the Monday Day pass and All Access WCR National Conference badge.
    Open to the public, stand alone tickets available via registration tab below.


    Fee  Optional 
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