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The Culinary Innovation Theater offers the opportunity to engage in a whole new way with your colleagues as well as world-renowned chefs, bartenders, and culinary professionals.
HEADLINE PRESENTATIONS:
DREW NIEPORENT & SHAW-NAE DIXON
Scroll for Full Schedule Below
SHAW-NAE DIXON
Sunday, March 8, 12:00-12:45pm
Join Chef Shaw-naé Dixon on the Culinary Innovation Stage for a memorable event as she prepares Soul Fries - Golden Fresh French Fries Layered with House made Cheese Sauce, Mac & Cheese & Collard Greens.Shaw-naé, a Staten Island native and visionary entrepreneur, carries the legacy of her ancestors—free Black pioneers who built the historic Sandy Ground community. Rooted in a lineage of master oystermen and farmers, her family established one of the first free Black wealthy communities, fostering entrepreneurship and innovation. Their legacy as business owners and community builders shaped a foundation that still stands today as a historic Underground Railroad stop.
Inspired by this powerful history, Shaw-naé emerged as an empowered leader, founding Shaw-naé’s House, a soul food boutique with a mission to unite people through food. Her six-table restaurant became a culinary sensation, earning her a place on the New York Times Top 100 Best Restaurants list for 2024 and recognition as one of the top 50 restaurants in the U.S. She also made history as the first Staten Island restaurant to receive two stars from the New York Times.
Beyond her culinary success, Shaw-naé is a force for social change, working to combat hunger, promote sustainability, and empower communities through entrepreneurship. A true phenomenon, she honors her ancestors' legacy by building an empire rooted in love, culture, and the belief that we must all "respect soul food."
DREW NIEPORENT
Tuesday, March 10, 12:00-12:45pm
Join us for an unforgettable experience for a fireside chat with Star Restaurateur Drew Nieporent and Total Food Service's Fred Klashman at the Culinary Innovation Theater (booth 2150). Drew Nieporent, will discuss his new book “I’m Not Trying to Be Difficult” and what it takes to become an award-winning restaurateur.
100 copies of Drew's new book "I'm Not Trying to be Difficult" will be distributed to the audience following the presentation.
Drew Nieporent, one of America’s most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Nieporent’s first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. He has partnered with Robert DeNiro, Robin Williams, and Francis Ford Coppola, among others. He’s won multiple James Beard Awards.
SUNDAY, MARCH 8 SCHEDULE
Butchers of America Tag-Team Beef Cutting Demo
Presented by:
Mark Madden and Nathan Bingham
11:00-11:45 AM
Mark and Nathan’s goal is to show chefs and restaurateurs alike the advantages of purchasing subprimals of beef rather than bringing in pre-cut steaks. Not only can this style of butchery decrease costs, and increase utilization, it can provide the chef with creative options they might otherwise have. It can be an opportunity to differentiate within the marketplace and have your restaurant stand out amongst the masses.
Soul Fries Culinary Demonstration with Shaw-naé Dixon
Shaw-naé Dixon, Owner/Operator - Shaw-naé’s House
12:00-12:45 PM
Join Chef Shaw-naé Dixon on the Culinary Innovation Stage as she prepares Soul Fries - Golden Fresh French Fries Layered with House made Cheese Sauce, Mac & Cheese & Collard Greens.
Rum Tasting Event with Gabriel Urrutia
Gabriel Urrutia, Professor and Bevpreneur in Residence - FIU Bacardi Center of Excellence Global Brand Ambassador
3:00-3:45 PM
Join us for a rum tasting focused on different styles, along with sample tastings. Gabe Urrutia, the brand ambassador for Brugal Rum, brings a strong experiential element to this session. 21+ to attend.
MONDAY, MARCH 9 SCHEDULE
Roasted Honeynut Squash Apple Bisque Culinary Demonstration with Chris Follari
Chris Follari, Culinary Director - Hudson Valley Kitchen
2:00-2:45 PM
Hudson Valley Kitchen Culinary Director, Chris Follari will be preparing Roasted Honeynut Squash Apple Bisque
Rapid Fire Fusion: Culinary Competition
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Powered by Unox
Sponsored by Total Food Service
3:00-5:00 PM
Chefs are invited to compete in preparing dishes that blend different cultural cuisines and are encouraged to bring creative and unexpected flavor pairings to their plates.
JUDGES:
Stephen Yen, Executive Chef - The Core Club; Gennaro Pecchia, Co-Founder - Chefs Who Care; Maria Loi, Chef - Loi Estiatorio in Manhattan; Fred Klashman, Publisher - TFS-Total Food Service; Jackie Mazza, Culinary Director - DHS Hospitality
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TUESDAY, MARCH 10 SCHEDULE
Culinary Demonstration with Chef Kerry Heffernan
Kerry Heffernan, Chef, Grand Banks
11:00-11:45 AM
Kerry is currently Chef at Grand Banks, a seasonal Oyster Bar and galley on the deck of a historic cod fishing schooner moored at Pier 25 New York.
Fireside Chat with Star Restaurateur Drew Nieporent and Total Food Service's Fred Klashman
Drew Nieporent, Restaurateur
Fred Klashman, Publisher, Total Food Service
12:00-12:45 PM
Drew Nieporent, will discuss his new book “I’m Not Trying to Be Difficult” and what it takes to become an award-winning restaurateur with Fred Klashman, Publisher, Total Food Service.
Mocktail Demonstration with Anthony Caporale
Anthony Caporale, Beverage Author, Educator, & Consultant - Art of the Drink
2:00-2:45 PM
Chef Anthony Caporale is one of the most recognized and popular educators in the beverage industry, uniquely combining degrees in Mechanical Engineering and Materials Science with decades of restaurant management experience and an entertainment background that includes over 600 Off-Broadway performances.
