All-Star Panelists Include Series Host Andrew Zimmern and Chefs Rick Bayless, Traci Des Jardins, Dan Giusti, and Kwame Onwuachi
Napa, CA – Ѹ announces celebrity chef speakers and programming for , hosted by four-time James Beard award-winning TV personality, author and chef Andrew Zimmern. Held at in downtown Napa, this new live talk series brings together pioneers and innovators within the world of food to share their stories of positive change.
“At Ѹ, we recognize the impact that food has on every aspect of our culture, and we are going to shine a light on the success of these passionate and bright minds through this speaker series at The Ѹ at Copia,” says Thomas Bensel, managing director of the Ѹ California. “Importantly, we are celebrating the diversity of the culinary world and sharing these ideas to spark a larger conversation.”
The topic kicking off the 2019 series on September 7 is Culture & Cuisine. Chefs will come together to discuss the question, “What does it mean to be authentic and who gets to cook what?” Featuring Mexican cuisine expert Rick Bayless from , modern soul food trailblazer Tanya Holland from , and former community and labor organizer Reem Assil from Arab bakery and café, the conversation will center on how chefs prove their authority around a specific cuisine and how they are adopting, embracing, and immersing themselves in the cultures that have inspired their cooking.
Additional Conversations at Copia topics include:
- Food for Good: How can we expand access to food and reduce waste?
Being held on October 26, featuring Daniel Giusti from , Matt Jozwiak from Rethink Food NYC, and Michel Nischan from . - Setting the Equity Table: Where is social change in the food and beverage industry coming from?
Being held on December 7, featuring acclaimed chef and restaurateur from Jardinière and The Commissary, Brandon Chrostowski from , Kwame Onwuachi from , and Angela Dunleavy-Stowell from .
Each event will also include a fundraising dinner in support of the newly created Andrew Zimmern’s Second Chances Scholarship at the Ѹ. The dinner will take place after the panelist event in The Ѹ at Copia’s Hestan Kitchen, where guests will be invited to continue the conversation and interact with Andrew Zimmern and the all-star panelists while dining on dishes influenced by featured guest chefs.
The scholarship was created to support students in overcoming extremely adverse conditions on their pathway to a Ѹ degree and a successful culinary career. By reducing the financial burden, the fund is intended to increase college access and success for motivated students working through hardships and personal challenges.
“As someone who has dealt with my own personal challenges early in my life and have been given second chances, I wanted to give back and provide aid to those struggling to embark on their own culinary journeys with the best foundational education that only Ѹ can provide,” says Andrew Zimmern.
Tickets for each Conversation are $95 per person and include a pre-conversation reception with wine and bites and the opportunity for guests to meet-and-mingle with featured panelists. Early bird pricing is $75 per person and is available for a limited time prior to each event. Tickets for the scholarship dinner are $500 per person, and include the pre-conversation reception, the conversation and VIP dinner with host, Andrew Zimmern, and panelists. All Conversations at Copia events take place from 4:30 to 7:30 p.m.
For additional information on Conversations at Copia and to purchase tickets, please .
Photo Caption and Hi-Res Image:
The Ѹ announces celebrity chef speakers and programming for Conversations at Copia, hosted by four-time James Beard award-winning TV personality, author and chef Andrew Zimmern. (Photo credit: Travel Channel)
Media Contact:
Anne Girvin
Assistant Director—Strategic Marketing, Branch Campuses
707-967-2322
Anne.Girvin@culinary.edu
Ballantines PR
310-454-3080
kendal@ballantinespr.com
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
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