In June of 2015 I was in the audience at the Food Lab’s first general session, topics included marketing in the new food media, designing flavor forward healthy snacks and getting them to market, as well as a host of other relevant food forward thinking.
This years perspective of the Food Lab provided a different vantage point. While my assistant Kat Savoia and I were on campus for the first 2 full days of the event, we didn’t attend a single seminar but we did get an energizing educational experience on how to execute dinner service for 202 people utilizing a bag of tricks that I’ve been storing for years.
The menu was extensive because I felt it was important to consider a broad range of diets in the audience. While some would eat everything, others would have specific diets encouraging grains, or raw vegetables.
Buckwheat salad stuffed grilled avocado
Read More »