Johnson & Wales hosts 3rd annual Food Innovation & Technology event

Johnson & Wales University to Host Third Annual Food Innovation & Technology (FIT) Symposium on March 6 and 7, 2023

A Two-day public event to bring together the industry’s top culinarians and thought leaders; Keynote Speaker to Discuss Cuisine as an Academic Subject

Johnson & Wales University’s College of Food Innovation & Technology (CFIT) will gather food leaders from across the country on Monday, March 6 and Tuesday, March, 7, 2023 for the third annual Food Innovation & Technology (FIT) Symposium.

This two-day convening of culinary innovators and thought leaders will tackle food-based topics including food service, food/beverage product development, food security and access, and food system sustainability.

Building on the success of past FIT Symposiums, this year’s event offers expanded programming including a keynote address from prominent culinary historian and author Paul H. Freedman, Ph.D. who will discuss Cuisine as an Academic Subject. In addition to the keynote address, the Symposium will feature:

• Bravo Top Chef alum Elizabeth Falkner will host a screening of the film “Sorry We’re Closed: How Chefs in the Restaurant Business Deal and Evolve in Crisis”
   
• Culinary entrepreneur Will Guidara, co-owner of the Make it Nice Hospitality group which owns New York’s famed Eleven Madison Park restaurant, will share his expertise in hospitality through his presentation “Unreasonable Hospitality: Giving People More than they Expect.”
   
• In his presentation From Canapés to PB&Js: Redefining What It Means to Be a Professional Chef, Dan Guisti, former head chef of the world-renown NOMA restaurant in Denmark will draw upon his success in fine dining and discuss how the role of a professional chef is changing.
   
• In-person participants will enjoy a special lunch prepared by Johnson & Wales faculty and students in the university’s Culinary Arts Museum. 

The public is invited to attend in person and virtually. Registration and fee information can be found here: 

WHEN:  March 6-7, 2023 (full itinerary: FIT Symposium | Providence | Johnson & Wales University (jwu.edu))  

WHO: Jason R. Evans, Ph.D., Dean, CFIT; Paul H. Freedman, PhD., Chester D. Tripp Professor of History, Yale University; culinary leaders, food thinkers and innovators. 

WHERE: In person: Cuisinart Culinary Center for Excellence, Johnson & Wales University Harborside Campus, 265 Harborside Boulevard, Providence RI 02905 

Virtual:  Information shared upon registration          

Johnson & Wales University would like to thank to our valued event sponsors: Charcuterie Artisans, King Arthur Flour, Foodware Group, Southwestern Foodservice Excellence (SFE), and JWU’s Ecolab Center for Culinary Science.”

About JWU

Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 8,000 graduate, undergraduate and online students at its campuses in Providence, Rhode Island and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. JWU’s unique model provide students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The time students spend at JWU is nothing short of transformative, as demonstrated by career outcomes, expected earnings and economic mobility rankings. The university’s impact is global, with alumni in 125 countries pursuing careers worldwide. For more information, visit jwu.edu.