WEBINAR SERIES – FEATURING A NEW COMPREHENSIVE STUDY BY DATASSENTIAL ON CONSUMER PREFERENCES ON DESSERTS PLUS ALL THINGS DESSERTS WITH DESSERT HOLDINGS EXPERTS
Here is the video from our last educational webinar with the new research survey on dessert preferences from Datassential and all things desserts with Dessert Holdings’ Andrea Todd, Director of Culinary Business Development of Foodservice, and Rachel Maddox, Senior Director of Business Development.
Our next webinar will be on Tuesday, April 4 from 4 – 5 pm EST and will feature McCormick & Company Chef Kevan Vetter, Culinary Product Development/Corporate Executive Chef, along with Datassential.
If you have something you would like to share with our members and sponsors on this, or any future webinar, regarding something new you are doing, please email Kevin Ryan at Kevin@ICCAchefs.com.
You must register for this webinar series by the link below. After you register, you will receive a confirmation email containing information about joining the webinar. Once you register, you are registered for the entire series.
Winona Foods Dairy Farmers of Wisconsin slides 2022
Be sure to watch our latest video below from the August 2022 webinar. Our new ICCA & GCIA Webinar was on August 2nd and featured Chef Danial Asher, award winning chef and a friend who has dazzled our ICCA members in the past and will be a part of our GCIA Culinary Connection Denver in August. Chef Asher helped to create a series of videos for Potatoes USA’s Potato University and talked with us about eliminating food waste, a very important subject with food costs continuing to rise. RJ Harvey and the team at Potatoes USA also played a major role in this webinar along with another major trend expert from Datassential Marie Molde.
Here is a video from our last webinar in our new GCIA & ICCA webinar series. It was on Tuesday, June 7th and feature creative sauces using blueberries, plus an inspiring Fruit on the menu trend presentation from Claire Conoghan, associate director content for Datassential. Christie Wood and Chef Daniel Carpenter will share some fun facts about blueberries along with some recent foodservice patron research about how and when consumers would like to see blueberries on menus. From sweet to savory and everything in between, you’ll see some truly creative ideas that you won’t want to miss!
Our next to the last webinar series was on Tuesday, May 3rd and included Kat Shear from Datassential to discuss ethnic treads and seasonal flavors. Following Kat’s presentation, Janet Armstrong with Mars Foodservice will demonstrate two dishes that showcase seasonal flavors with their labor-saving Ben’s Original Ready Rice for Risotto.
Also, numerous ICCA and GCIA members and sponsors were live and involved in the conversational dialogue in this new format for our 2022 webinar series.
Mark Brandau from Datassential. Datassential was the featured speaker on the most recent ICCA/GCIA webinar in our new webinar series discussing timely insights into inflation’s impact on the foodservice industry, including how menu pricing is evolving to keep up and how innovation is still the best path forward. ICCA and GCIA members learned which food categories currently are showing the most and least menu price inflation, how fast prices are rising, and which restaurant segments are affected the most. Also, many ICCA members and sponsors will be live and joining in on the conversational dialogue in this new format for our webinar series. See the video below and tune in for our next webinar on Tuesday, May 3rd from 4-5 pm EST with Mar’s corporate chef Janet Armstrong and Tamra Scroggins, Director of Operations, Purchasing and Training for My Hart House and new vegan chain opening in California soon.
We are happy to have launched our new webinar series this month with a new format including news from GCIA members and sponsors plus trend experts from Datassential including Gerard Oksanen, Project Manager for Datassential. Gerard’s presentation “The Shifting Landscape” included these topics:
- Changing consumer preferences broken down by generational differences
- Away from home behaviors in food purchasing
- Consumer purchasing decisions including the most up-to-date research from this month
- Digital ordering
- Automation and Technology
- Ghost Kitchens & more
Our next webinar in the new series will be on April 5th from 4:00 – 5:00 pm EST:
Register for the new ICCA Webinar Series by using this link.
With feedback from the ICCA board of directors, we have decided to begin a new series of Webinars beginning on March 1, 2022 and will host one on the first Tuesday of each month through 2022. We are very excited to share the current successes from both our member community of corporate chefs from the nation’s fastest-growing chains and our sponsors who represent the leading foodservice manufacturers in the USA. The webinar series will begin at 4:00 pm on Tuesday, March 1st and repeat on the first Tuesday of each month at the same time. Please register here for the entire year of the New GCIA/ICCA Webinar Series Beginning on March 1st. We are excited to get back to our normal schedule of networking and educational activities for both members and sponsors. More details are in the events section of our website. We had great success for the events we ran in 2021 including our GCIA Culinary Combine in Portland, Maine in October 2021. Here is a video from that event:
During the GCIA/ICCA 2nd Annual Virtual Holiday Party we showed a recap video of our live experiences from 2021. Here is that video:
The last webinar featured one of the current competitors on the Top Chef season that is still airing. Shota Nakajima, an amazing chef who is now creating lines of more than 80 people in Seattle to taste his Karaage, Japanese Fried Chicken at Taku, his Osaka-influenced street food spot. They are serving over 400 pounds of chicken per day in this 1500 square food restaurant and it is takeout only at the moment. You will learn many new techniques about using traditional Japanese flavors that the masses are craving. He also speaks about his unique way to use soy and fish sauce that he learned during his five year stint in a Michelin Star restaurant in Japan. Claire Conaghan, Content Team Group Manager from Datassential talks about their new “Inspiration Reports” on comfort, multi-ethnic & Asian foods.
The theme for the last webinar featured ICCA members who have opened Ghost Kitchens, Virtual Kitchens or even new concepts running from an existing chain kitchen. Efrem Cutler, Senior Director, Executive Corporate Chef for Bloomin’ Brands talked about their Tender Shack delivery concept running out of Outback Steakhouses and Carrabba’s Italian Grill kitchens plus their new Aussie Grill concept. Alex Sadowsky, Concept Chef for Twin Peaks talked about their first virtual kitchen that recently launched and their plans for 3 more ghost/virtual kitchens in the plans for the next six months. Luis Haro, Director of Culinary for SPB Hospitality who’s brands include Logan’s Roadhouse, Old Chicago Restaurants, Rock Bottom Restaurants & Brewery discussed their Twisted Tenders and Roadies Slider new concepts. Mark Brandau, Project Manager from Datassential shared data on these trending activities in our industry.
The following members and sponsors contributed to the June 10th Webinar:
Alex Sadowsky, Concept Chef for Twin Peaks talked about the fact they have opened all Twin Peaks restaurants and the challenging decision they made opening their restaurants with four stages for the menu. He also shared the successes from units pacing ahead of last year and other successful concepts under the Frontburner Restaurants umbrella during these challenging times.
Matt McMillin, Vice President of Culinary & Beverage Innovation for Cooper’s Hawk Winery & Restaurants talked to us about their successful openings of restaurants over the past two weeks. Take-away is a major success for them through this pandemic and they now also have plans for virtual wine pairings. Both of these corporate chefs talked about the challenges with distribution and staffing they have been experiencing.
James Bickmore-Hutt, Culinary R&D Manager, Corporate Chef for Dole Packaged Foods talked about their recent successes in everything from non-commercial to major chains during the past few weeks. They have also created innovative ways to help our members who might be experiencing limited sources of fruit items for their menus as we recover and continue to open additional units nationwide. Their innovation pipeline has changed drastically during these past two months.
The following members and sponsors contributed to the third Webinar.
Keith Brunell, Corporate Executive Chef of Nordstrom Restaurant Division talked about the challenges they faced opening 18 operations recently in phase 1 and their plan to open 32 more on Thursday, May 28th.
Ken Komejan; VP of Foodservice for Greenleaf Foods, Field Roast & Lightlife talked about the effect on plant-based industry during this pandemic and what the industry feels will happen as we move forward. Their pipeline has changed drastically during these past two months.
Shane Schaibly, Corporate Chef & Director of Culinary Operations for First Watch Restaurants talked to us about their very successful openings of 18 restaurants in two test markets leading them to a plan to open 200 restaurants on June 1st. The test markets were in Nashville, Tennessee and Sarasota, Florida and featured their full menu.
Here is the video recording for the third Webinar on May 27th:
We are proud to launch our first joint Webinar: GCIA/ICCA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future. Below are links to the first two Webinars The first one featuring Donald Moore, Chief Culinary Officer/ Executive Vice President of Kitchen Operations, The Cheesecake Factory; Mike Turner, Vice President of Culinary/Supply Chain and Karl Kaufman, Director of National Accounts for Jennie-O Turkey Store along with Jack Li, Haiku Master for Datassential. The second we talked about the R & D process in your home kitchen waiting for your corporate test kitchen to reopen and virtual; innovation session plus how full service restaurants just opening for dining in are doing. That one from May 13th features Shona Jonson, Sr. Manager Menu Development for Chick-fil-A; Steve Sturm, Executive Chef at Firebirds Wood Fired Grill and RJ Harvey, Director of Culinary for Potatoes USA:
GCIA Culinary Connections are a deep dive into the food and beverage scene of the best culinary destinations in the USA and, in this case, North America. For the first time we selected Mexico City as a destination and it ended up being one of the most educational and impressive events ever. This video also showcases our largest annual educational event the GCIA Culinary Combine was in Charleston in October 2019. Here is a recap of the activities through the voices of our members who received the education of a lifetime:
The 5th Anniversary GCIA Culinary Combine showcased why Miami is rising as one of the leading global destinations for culinary excellence. This video will help you understand the diversity and creativity that is making Miami a must-visit for anyone serious about Culinary R & D. It features one of our three culinary road trips surrounding sustainable seafood and Top Chef finalists Jeff McInnis and Janine Booth from Stiltsville Fish Bar who were the hosts of this trip.
This video showcases Top Chef Finalists Jeff McInnis and Janine Booth from Stiltsville Fish Bar, Top Chef Season 13 winner Jeremy Ford from Stubborn Seed and Miami’s Lambassador Aaron Brooks, Executive Chef at the Four Seasons Miami.
One of the most popular events we have created for members is the GCIA Culinary Connection where 15 members and five sponsors travel to one of the continent’s hottest culinary cities for an immersion into the restaurant scene including round-table discussion with the top trending chefs. Here is a video from the latest trip to San Diego featuring Richard Blais and Brain Malarkey:
If you are looking for more information about our Global Culinary Innovators Association, please watch this video and our members will share what you can learn at our events created exclusively for networking and educating the leading new menu developers from the top chains in America. After that below you can look at more videos from our recent events:
The GCIA Culinary Combine in Dallas featured two of the most creative chain brand developers in the foodservice industry. Here is a behind-the-scenes look into the minds of Randy DeWitt from Front Burner Restaurants and Jeff Sinelli from Sinelli Brands (Which Wich). Two other videos from the event include Iron Chef Kent Rathbun and one of the sessions that had amazing take-aways from the event featuring Out of Restaurant Experiences discussing the challenges with today’s restaurant delivery:
GCIA members recently traveled over 900 miles through Wisconsin to get an in-depth look into the Wisconsin Cheese industry thanks to the Wisconsin Milk Marketing Board. Here is a brief video with highlights from our tour:
GCIA Culinary Connections are an intense research program designed for only 15 members and five sponsors to explore a unique culinary destination in the USA The next tow videos are from the recent GCIA Culinary Connection Chicago:
During our GCIA Culinary Connection in Chicago we experienced the food scene in a very unique way not only tasting a variety of menu items, but also hearing from the menu innovators about their passion behind the menu. We learned from some of the top trending restaurants in the area like Chef Tony Priolo’s Italian concept Piccolo Sogno; Chef John Manion’s Argentinian El Che Bar and Stephanie Izard’s Duck Duck Goat.
Also during our GCIA Culinary Connection Chicago we recently visited the restaurants of some of the best chefs in America including spending time talking with Rick Bayless about Mexican Chocolate and his new restaurants; learning about Lettuce Entertain You’s new all-day dining concept Beatrix plus Little Goat, another one of Stephanie Izard’s restaurant empire.
Trend experts are a major part of every educational program we run at GCIA
During our GCIA Culinary Combine in Atlanta recently we brought in the nation’s leading experts on trends, each with a different topic and the take-aways are very relevant for all GCIA members. We heard from three experts about Demographic Influences and Menu Trends from Nancy Kruse, founder of the Kruse Company, Sara Monnette from Technomic and Jen Walsh from Wisconsin Milk Marketing Board. All helped to fill in the blanks with food trends and the changing consumer preferences.
GCIA Culinary Combine – where members meet America’s Top Chefs including James Beard Best Chef South and Top Chef Masters Judge Hugh Acheson
Another amazing speaker during our GCIA Culinary Combine in Atlanta, Chef Hugh Acheson conducted an amazing demo on stage and Local Three Chef Chris Hall was awarded a donation for his charity The Giving Kitchen that helps foodservice employees in time of need. See the video:
Have you ever seen an Educational Video on the making of Tofu?
During our GCIA Culinary Connection San Francisco we had the privilege to visit the USA’s premium tofu factory Hodo Soy Beanery. You can find this in Whole Foods and Chipotle. If you have never toured a tofu factory this short video will be very educational.
See the First Videos from the GCIA Culinary Combine in Atlanta
One of the highlights from the opening general session at the 3rd Annual GCIA Culinary Combine in Atlanta featured Steve Nedvidek, Innovation Specialist, Chick-fil-A for the past 28 years. This is the entire 55 minute presentation and worth every minute to watch it even if you need to break it down into short viewing sessions.
Atlanta’s Top Chefs provided demonstrations and one of the hottest chefs in the Southeast Ford Fry added his Beverage Manager of King + Duke and St. Cecilia to demonstrate some of the most popular drinks in their repertoire.
Here are videos we created for each session at the GCIA Culinary Combine in Atlanta from November 13 – 16, 2016, plus the preview sent to potential members in advance of the event:
The GCIA board members requested we share these videos from the ICCA Summit, our sister organization’s largest annual event in Nashville:
We had several requests for an opportunity to see the very popular educational sessions from our ICCA Summit in Nashville in their entirety. So for the first time in our 14 year history we have created videos of three educational sessions the first is the dynamic due from Strategic Hospitality Ben & Max Goldberg who share their successes and challenges in nine of their restaurant brands. Click here for the Strategic Hospitality Video. To view the entire video you will need to download it into your dropbox or on your computer.
The second video we are offering in its entirety is about Transfat Solutions with Pam Smith, RD and Mitch Riavez, Certified Master Baker and National Accounts Manager for Stratas Foods. They share processing techniques that eliminate trans-fats while retaining the structural functionality needed for applications like donut frying, baked goods, frostings and icings. Click Here for the Full Educational Session on Transfat Solutions. To view the entire video you will need to download it into your dropbox or on your computer.
The last full session video is from our opening general session with the famous songwriters from Nashville. Together they have more than 20 #1 hits and they share their stories behind working with these artists including Brad Paisley, Kenny Chesney, Rascal Flats and Blake Sheldon to name a few. Click here to see the Nashville Songwriters Roundtable at the ICCA Summit. To view the entire video you will need to download it into your dropbox or on your computer.
GCIA Culinary Connection San Francisco
GCIA Culinary Connections are a deep dive into our hottest culinary destinations in the nation and feature new trends and unique tours of manufacturing and feature some of the nations’ best and most creative chefs. In San Francisco, we had Asian Cuisine expert Robert Danhi translate the unique Asian ingredients from their neighborhood markets and restaurants plus we had various cuisines represented including Indian, Italian, Burmese, Moroccan, Scandinavian and Vietnamese. Look at Robert Danhi’s video and one on Gen Z, plus stay tuned for more to come:
Learn about the unique nature of our Gen Z consumer with this video from our GCIA Culinary Connection at CCD Innovation headquarters:
GCIA 2nd Annual Culinary Combine – New Orleans, November 2015
Meet the Legend; Leah Chase and African-American Chef and Successful Restaurateur
Jack Li, Managing Director for Datassential shares Trend Information at the GCIA Culinary Combine:
John Folse’s Passionate Story of the Seven Nations that created Creole Cuisine:
Tribute to Chef Paul Prudhomme:
New Orleans Chefs talk about their experience during Hurricane Katrina:
For additional information on the GCIA please watch our introductory video:
GCIA Inaugural Culinary Combine – Seattle, November 2014
GCIA Culinary Combine Video on Millennials
GCIA Culinary Combine Video on The Science of Taste
GCIA Culinary Combine Video on The Kitchen of Tomorrow
GCIA Culinary Road Trip Seattle
If you want to keep the Olympic spirit alive after the games ended in Brazil; watch these two vintage videos from our GCIA vault:
Here is a link to the 1960 Culinary Olympics in Frankfurt, Germany where the USA won the Gold. It is a black & White video news clip produced by Lowell Thomas, one of the most famous voices of the time.
Here is another link from a “Cooks Tour of Brazil” trip in the early 1990’s focused on Acarajé, a very popular Brazilian street food.