I am waiting to read the press release from this year’s event which took place last night. I attended and was captivated by Jacques Pepin and the other speakers. I came away from the talk thinking about how lucky we are to work in a field that is about pleasure and passion, sharing, tradition, innovation, culture and education all at the same time. I’m very proud to be a member of Les Dames D’Escoffier’s New York Chapter.
The line-up this year was pretty phenomenal:
The Next Big Bite 2018 Speakers:
Master of Ceremonies, Joe Yonan, food and dining editor, The Washington Post, cookbook author and editor of “America The Great Cookbook”
The Greatest Food Showman Jacques Pépin, world-renowned chef, author and cooking show host
The Sweetest Pastry Teacher Gesine Bullock-Prado, owner of Sugar Glider Kitchen, cookbook author and host of Food Network’s “Baked in Vermont”
The Food Talk Show Innovator Chef Carla Hall, author of “Carla Hall’s Soul Food,” culinary storyteller and host of YouTube’s “Daily Chop”
The Farm Girl Next Door Molly Yeh, cookbook author, host of Food Network’s “Girl Meets Farm” and “My Name is Yeh” blog
The Dessert Revolutionary Christina Tosi, author, pastry chef and CEO of Milk Bar
I always say I am a wino not a foodie but after this discussion, I think I can claim to be both. This was my first time attending but I am sure it will become an annual one for me. I love it!
Earlier this year I was accepted as a new member of Les Dames d’Escoffier, in the New York chapter. It is a real honor to be part of such a group of fascinating women in the fine food, beverage and hospitality professions.
As a member I get invited to all sorts of exciting events such as one for Jacques Pepin’s 80th birthday.
Unfortunately I did not attend one of their big events, open to the public called the “Next Big Bite.” LDE luminaries shared their ideas for 2016 and here are some of their conclusions:
1. The end of food elitism as younger chefs open more restaurants in off-the-beaten-path neighborhoods 2. A growing desire for locally sourced food, sustainability of farms, and more organic options
3. The fusion of traditional and exotic cuisine (e.g., Louisiana dishes cooked with West African recipes and
4. Increasing interest in Eastern Mediterranean…
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