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GCIA Combine Brochure Revised 9.15.14 Layout 1 The Inaugural GCIA Culinary Combine Education for Today’s Multi-Unit New Menu Developers November 9 - 12, 2014 - Seattle, WA We are proud to announce the Global Culinary Innovators Association as the next generation associ- ation for restaurant chains’ new menu developers in the United States. Based on the success of the International Corporate Chefs Association (ICCA), we have created an asso- ciation for the next 200 emerging and fastest growing chains in the USA. Our mission is to help the growth chains in the USA by sharing the experi- ence and education learned from the nation’s largest chains and the leading experts on food and beverage trends. The GCIA Culinary Combine is a unique educational experience where key industry leaders and your peers learn, taste, create and form a new network that will become your best re- source for new menu ideas. The Inaugural GCIA Culinary Combine is a three-day, action-packed agenda that includes kicking the dirt with sustainable farmers, USDA’s Under Secre- tary Dr. Janey Thornton’s view on the government’s role in foodservice, lab time with food and bever- age experts and a look into today’s kitchen equipment made for maximum productivity and energy efficiency plus the GCIA board decided to comp the registration fee for the first 50 new members, so act fast and join today! Sunday, November 9th: 2:00 - 5:30 pm GCIA Inaugural Opening General Session Featured keynote speaker Simon Majumdar, the lead judge on the Next Iron Chef and judge of Iron Chef America and Cut Throat Kitchen, will take you on an exclu- Simon Majumdar sive global tour using the research effort for his new book that has taken him all over America and to over 70 nations filming and documenting their cuisines and flavors. You will learn about street foods, unique hand-held items and cuisines from countries on all conti- nents. He will also share his experiences on Food TV Network shows including Ex- treme Chef and The Best Thing I Ever Ate, plus information from his new book, “Fed, White and Blue: Breaking Bread With America.” The Opening General Session will also include chef demos from two of Seattle’s Ethan Stowell iconic restaurant chef-owners. First will be a demo and tasting by Ethan Stowell who was named one of Food & Wine's Best New Chefs in America in 2008 and has been nominated for numerous James Beard Awards and his Anchovies & Olives was named top 10 Restaurants in Amer- ica by Bon Appetite, GQ and his most recent honor as Seattle’s Hottest New Restaurant by Zagat. GCIA members receive a 75 percent discount on early registration - You pay only $195 for the annual dues and GCIA Combine registration - email: [email protected] The Sunday GCIA Opening General Session ends with a demo and tasting from Jerry Traunfeld who first captured the attention of the national media as the chef who made the Herb Farm restaurant famous, earning him the 2000 James Beard Best Chef North- west Award. Recently he ventured out to open Poppy and introduced “Thali” to the Northwest dining scene. Jerry Traunfeld Thali is a platter served to each guest with a variety of small plates focusing on Jerry’s love for local seasonal ingredients and fresh herbs. As a known herb expert, he will share secrets to enhance freshness on your menus. His modern Northwest tasting menu has won the chef numerous awards including being a semi-finalist for the 2011 James Beard Award for Outstanding Chef. Sunday, November 9th: 5:30 - 7:30 pm GCIA Inaugural Reception - “A Taste of the Pacific Northwest” Monday at the GCIA Culinary Combine is a unique educational program exclusively designed for the leading menu developer in the fastest growing chains in America. The Inaugural Culi- nary Road Trip will be a creative one-day excursion where you visit farms, factories, labs, and wineries exposing you to a plethora of new ideas to enhance your creativity and advance your organization’s food & beverage culture. Monday, November 10th: 8:30 - 9:30 am ICCA Panel of Corporate Chefs - “Learnings Along the Way” A panel of some of the leading corporate chefs including Bob Okura, The Cheesecake Factory and Shona Jonson, Chick-fil-A who will share their learnings along the way to becoming the na- tion’s most efficient and profitable multi-unit organizations. Monday, November 10th: 9:30 - 4:00 pm GCIA Inaugural Culinary Road Trip The Inaugural GCIA Culinary Road Trip is where we split members and sponsors into smaller groups and you either board a bus, boat or put on your walking shoes to explore everything that the Pacific Northwest has to offer in food and beverage. Highlights include visiting the lab at Nathan Myhrvold Intellectual Ventures where, after retir- ingfrom his position as Chief Strategist and Chief Technology Officer of Microsoft Corporation, he released the book Mod- ernist Cuisine, a six-volume, 2,438-page set that is des tined to rein vent cook ing. You will visit the lab where he shot thou - sands of orig i nal images to help make the sci ence and tech nol ogy clear and engaging, like this one showing the science behind wok cooking. www.modernistcuisine.com Monday, November 10th: Inaugural GCIA Culinary Road Trip & Monday Reception The Inaugural Culinary Road Trip will also hit the water in search of sustainable seafood sources or walk to Pike Place Market to enjoy the varied vendors and surrounding unique ethnic flavors of the restaurants that flank the market. Plus, in keeping with our GCIA Culinary Combine theme, there is a hands-on lab experience at Kathy Casey’s Liquid Kitchen. You will learn about the trends in local and sustainable as it relates to restaurants, suppliers and distribu- tion.You’ll also visit breweries, witness cheese making at Beecher’s Cheese, have a Piroshky tasting, tour Rose Brand Chinese Noodle Factory, Theo’s Chocolate Factory and much more. Learnings from the GCIA Culinary Road Trips are like an advanced education in food production with great take-aways. Your Spouse is invited to attend all receptions, the Celebration Dinner plus a special Spouse Program on Monday 9 am - 4 pm Tuesday, November 11th: 8:30 - Noon GCIA Inaugural Culinary Combine Day of Education “What is driving Millennials’ eating habits” - Mindy Armstrong, Director of Insights & Innovation and Chef Jorge Cespedes, R & D Chef for Food IQ, will present this session vital to every chain’s future. Millennials are individualistic, optimistic and thrive on technology. When it comes to food, “real and authentic” is a must, as long Mindy Armstrong as it fits into the flexibility and freedom they seek. They continue to demand real, unique ex- periences from their foodservice choices. So, what is driving Millennials’ eating habits and why should you be paying attention? Jorge Cespedes “The Commercial Kitchen of Tomorrow” presentation by Fisher- Nickel Food Service Technology Center - This session will feature the latest in equipment technology and choices in equipment that maximize productivity and energy efficiency. We will also have the latest Vulcan Cooking equipment (Griddles, Char-broilers and Fryers) that represent some of the best available technology and perform- ance in the Industry. Richard Young, Director of Education of the Fisher-Nickel Food Service Technology Center, a fuel-neutral scientific testing Richard Young facility for benchmarking the energy performance of equipment used in commercial kitchens, will be the presenter. Multi-Sensory Food Experience with Barb Stuckey, Executive Vice President, Mattson Food Studio and author of the new book “Taste What You’re Missing: The Passionate Eaters Guide to Why Good Food Tastes Good”. Her new book demystifies the science of taste; you’ll learn how your individual biology, genetics, and brain create a personal ex- perience of everything you taste -- and how you can make the most of it. With years of experience as a food developer, Stuckey tells stories and gives real world examples of how the complicated science of taste can be brought to life in a fun and fascinating way. Barb Stuckey Tuesday, November 11th: 1:30 - 5:30 pm GCIA Inaugural Culinary Combine Day of Education The first session after lunch will feature Dr. Janey Thornton, Under Secretary of the USDA to talk about what role our govenment is playing in the foodservice industry in- cluding lowering sodium, menu labeling and school nutrition. Nextis a demonstration by Holly Smith, award winning chef and restaurateur, creatively integrates local, or- ganic and sustainable products into her Northern Italian Cuisine at Cafe Juanita. She won the James Beard Best Chef Northwest Award in 2008 and was again nominated for JB Outstanding Chef in 2011 & 2012 plus her restaurant was nominated for Outstanding Holly Smith Restaurant in 2011. “Bringing the Kitchen to the Bar” - A hands-on session incorporating fresh ingredients into craft cocktails and the new trend using beer and wine in cocktails by Kathy Casey. She is a celebrity chef, mixologist and pioneer in the bar-chef movement as the owner of Kathy Casey Food Studios - Liquid Kitchen, an international agency specializing in creativity for the marriage of food and beverage. Her clients include numerous hotel chains and restaurant groups including many ICCA and GCIA member companies. Keynote Leader: Which Wich® Superior Sandwiches founding entre- Kathy Casey preneur, Jeff Sinelli, will share how he grew his concept from a single store to 300+ in- ternational locations, approaching $200 million in sales. Learn about the challenges and strategies used to head off competition, grow your business, and some important life lessons. As the company's visionary, Sinelli has strived for success, without compromis- ing its corporate mission to make the world a better place.
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