Culinary Arts Career Conference — October 20, 2021
The Culinary Arts Career Conference (CACC) is a one-day free conference giving Texas high school culinary arts students the opportunity to learn and gain inspiration through direct connection with culinary professionals from a broad spectrum of career paths in the food and beverage world. This year, the Alliance is bringing the conference to students across Texas with a unique digital format.
Conference Schedule
9:10-9:15 AM
Introduction by Chef Patrick Clark: Dean, H-E-B Culinary Academy
Tour of H-E-B Culinary Academy in San Antonio, Texas
9:15- 9:45 AM
Keynote address featuring Chef Tiffany Derry: Founder, T2D Concepts
Interviewed by André Natera: Executive Chef, Fairmont Austin and TFWA Board Member
9:45-10 AM
Live Q & A with Chef Tiffany Derry
Moderated by Shaady Ghadessy: Service Excellence Director, Aramark and TFWA Vice President
Process: Upon entry, participants will be muted and cameras will be off to protect privacy. Those with questions for Chef Derry can type their first name, school, and question in the chat function of Zoom and the moderator will ask in the order they come in. Session may run longer than 15 minutes to include all questions.
10:00-10:15 AM
Break
10:15-10:45 AM
Panel breakout sessions: Educators choose one of three panel discussions.
Mobile Munchies: All About Food Trucks
Chef Jesse Kuykendall: Chef/Owner, Milpa and Executive Chef, Ocho at Hotel Havana
Mark Avalos: Pitmaster and Co-owner, SLAB BBQ
Moderated by Brandon Watson: Communications Director, Texas Food & Wine Alliance
#Foodie: Culinary Social Media, Marketing, and PR
Gavin Booth and Karen Reinsberg: Recipe developers, food and travel writers, Couple in the Kitchen
Bryan Gonzales: Senior Account Director: Digital Content & PR, Giant Noise
Mimi Le: Food and travel photographer, writer and recipe creator, FeedMi
Moderated by Addie Broyles: Writer and podcaster
All About Meat: From Pasture to Plate
Bryan Butler: Butcher and Co-Owner, Salt & Time Butcher Shop & Salumeria
Evan LeRoy: Pitmaster/Chef and Co-Owner, LeRoy & Lewis Barbecue
Jess Pryles: Creator and CEO, Hardcore Carnivore
Aubrey Noelke: Co-Owner, Belle Vie Farm & Kitchen
Marianna Peeler: Owner, Peeler Farms
Moderated by Kelly Stocker: Community strategist and food writer
11-11:15 AM
Live announcement of culinary competition winners by Marcus McMellon: Campus President, Auguste Escoffier School of Culinary Arts
Closing remarks by Gina Burchenal: Interim Executive Director, Texas Food & Wine Alliance
