Blending Culinary Arts & Food Science: A Modern Twist on the American Classic

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The evening will consist of one hour of passed-around hors d’oeuvres & cocktails followed by an eight-course dining experience, all paired with perfectly complimented beverages. The featured Chefs for the evening will be:

  • Chef Rene Ramos, ADM
  • Chef Henry Piotrowski CEC® AAC® CCE®, B&G Foods
  • Chef Gerald Drummond, Campbell’s Foodservice
  • Chef David Cullinan, Efco Products
  • Chef Sandy Cook CRC®, Firmenich
  • Chef Christina Olivarez, GNT
  • Chef Howard Cantor, IFF
  • Chef John Pelfrey, Kerry
  • Chef Christopher Posner CEC®, Pinnacle Foods
  • Chef Noah Michaels CRC®, Symrise

There is a 2-ticket limit per person and tickets begin at $250.


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For questions or concerns about your event registration, please contact rca@culinology.org