World-renowned for its culinary education, Johnson & Wales University’s new College of Food Innovation & Technology (CFIT) is preparing the next generation of food’s problem-solvers, innovators and entrepreneurs. COVID-19 has upended the country’s food and hospitality industries, but also sparked innovation and new business models. Taking Stock convenes CFIT professors, alumni chefs and the food industry’s top chefs and thought leaders for a virtual and interactive discussion about the challenges facing the industry and what’s next for an industry on the rebound. Please register by Thursday, March 18.

You'll hear from: 

• Emeril Lagasse ’78, ’90 Hon., chef, restaurateur and television personality, James Beard award winner
• Aarón Sánchez, chef, restaurateur and television personality, James Beard award winner
• Lindsay Tusk, co-owner and creative director, Quince, Cotogna and Verjus and founder, Feed the Future
• Paul Kahan, partner and executive chef, One Off Hospitality Group, James Beard award winner
• Champe Speidel ’00, ’16 Hon., chef/proprietor, Persimmon, James Beard award semifinalist six years in a row

The event will be broken up into two parts: 

A Conversation with Chefs Emeril Lagasse ’78, ’90 Hon. and Aarón Sánchez
Their talent and celebrity transformed the way we view food. Their insight and determination will invigorate and energize the most experienced professional and those with aspirations to become the change-agents of the industry.

Panel Discussion with Lindsay Tusk, Paul Kahan, Champe Speidel ’00, ’16 Hon.
From San Francisco to Chicago to Providence, chefs take stock in their passion for the industry and forecast for its future.

Through JWU Connects, alumni can engage in informative and interesting discussions related to professional development as well as opportunities for networking and connecting with fellow alumni, faculty and staff.