Food Conversations

Event time: 
Thursday, October 27, 2016 - 5:30pm to 8:30pm
Location: 
Schwarzman Center See map
168 Grove Street
New Haven, CT 06510
Event description: 

Food Conversations on Thursday, Oct. 27 will feature four world-renowned chefs who will talk with students about significant issues and trends in today’s changing world of food. The chefs will design a multi-course dinner for students’ enjoyment and discuss fundamental questions, such as: Where does our food come from? What does it mean to eat well? How does food affect our sense of community and identity, in addition to our health and happiness? Live and pre-recorded video footage will provide context for the discussion of these and other issues. The conversation will be moderated by Jeff Gordinier, Food & Drinks Editor of Esquire magazine.

Registration for this event closed on Sunday, October 16, 8:00pm.

Download event flyer
 

Participating chefs include:


Suvir Saran

Suvir Saran

Founder of Tapestry in New York City, Saran views the kitchen as both a culinary and spiritual haven. His lifelong passion for the traditional flavors of Indian cooking has led him to become an accomplished chef, cookbook author, educator, and farmer.


Chef Elizabeth Falkner

Elizabeth Falkner

Founder of Citizen Cake, located in the San Francisco Bay area, Falkner is an acclaimed pastry chef and restaurateur, who seized the first place trophy in the World Pizza Competition in Naples, Italy in the Freestyle category in 2012. As a social activist, she promotes childhood nutrition and human rights.


Bryan Voltaggio

Bryan Voltaggio

Reinventor of American cuisine through a commitment to farm-to-table cuisine and the executive chef and owner of six restaurants, Voltaggio has been a competitor on both Top Chef and Top Chef Masters. He is also a philanthropist who supports Share Our Strength (SOS), and has raised over half a million dollars to support organizations that fight childhood hunger.


Tom Caccaro

Tom Vaccaro

Dean for Baking and Pastry at the Culinary Institute of America, Vaccaro has served as executive pastry chef at top hotel restaurants around the United States. A chef and mentor, he is the recipient of over two dozen awards and medals.