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Day 3 - Portland: Chef Summit Industry Day

  • O'Maine Studio 54 Danforth Street Portland, ME 04101 (map)

8:00 – 8:55 AM Registration - HM Café with HospitalityMaine and Coffee By Design

8:55 – 9:00 AM Welcome – O’Maine Studios

9:00 – 10:00 AM Keynote Address – Ari Weinzweig / Zingerman’s Delicatessen

“Fixing the Energy Crisis in the American Workplace:
A Look at the 12 Natural Laws of Business”

10:00 - 10:15 AM Beverage Break with Hannaford

10:15 – 11:45 AM SESSION ONE*

PANEL - Ari’s Twelve Laws of Business Implementation - Main Studio
WORKSHOP - Food Writing: Understanding the Food Media Landscape. - Led by Nancy Harmon Jenkins , Meg Wilcox , Michael Sanders, Peggy Grodinsky, & Christine Rudalevige Gathering Room - Join some of New England's most acclaimed food writers for a unique conversation adressing questions like:
· How do I get an article written about what I do?
· What is a pitch and how do I write one?
· Nobody knows my name or what I do: How can I change that?
· When does self-promotion become too much self-promotion?
· The uses and misuses of social media.
DEMO - Seafood Charcuterie & Caviar- Led by Mike Wiley of Eventide/Hugo’s/Honey Paw with Sara Rademaker of American Unagi , Matt Moretti of Bangs Island Mussels, & Jack Lombard, Matthew Brown, & Shawn Paciulli of Browne Trading Company - Kitchen Studio

11:45 – 1:30 PM - Lunch provided by Sodexo’s Maine Course and desserts provided by Bixby & Co.

1:30 – 3:00 PM SESSION TWO*

PANEL - Market Makers & Breakers - Panelists: Ali Waks Adams of the Enoteca Athena, Sam Richman of Sammy's Deluxe, Jared Auerbach of Red's Best & Mike Wiley of Eventide/Hugo’s/Honey Paw , Erik Heim of Nordic Aquafarms- Main Studio
DEMO - Seafood is King -
Andrew Taylor of Eventide/Hugo’s/Honey Paw, Jonathan Romano & Erik Heim of Nordic Aquafarms with Ryan McPherson of Glidden Point Oyster Farms-  Kitchen Studio

3:00 - 4:00 PM Happy Hour / Networking - Main Studio space
SashiME & Seafood Rising: Chefs prep/Set-up in Kitchen Studio