Videos

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.

Join us for our second in the 2023 webinar series titled: Back to the Future; Looking at Next Generation New Menu Trends next Tuesday, March 7th from 4:00 – 5:00 p.m. EST featuring a comprehensive study just released from Datassential this week about new trends in desserts and the movement from cakes to cheesecakes as the number one preference for consumers for the first time. Join us with Andrea Todd, Director of Culinary Business Development of Foodservice, and Rachel Maddox, Senior Director of Business Development from ICCA Sponsor Dessert Holdings to talk all things dessert! The webinar will also include several ICCA and GCIA members speaking about their ventures into new menuing of dessert items.

You must register for this webinar series by the link below. Once you register, you are registered for the entire series.

Our first GCIA/ICCA Webinar Series in 2023 is titled: Back to the Future; Looking at Next Generation New Menu Trends and was on February 7th, featuring new trend information from Datassential’s Jack Li. Also those that joined us to share real life experience and trend information was Shona Jonson, Senior Manager Menu Development for Chick-fil-A; Keith Brunell, Director of F & B at Nordstrom Restaurant Division; Jason Knoll, VP of Culinary for Another Broken Egg; Melanie Auxer, VP Cookievation for Insomnia Cookies and Vanessa Marquis, R & D Chef & Manager of Culinary Development for Beef O’Brady’s & Brass Tap. Here is Jack Li from Datassential’s Presentation: Jack Li Datassential Presentation Here is the video of the entire webinar:

Here is a recap video from the GCIA Culinary Combine San Diego featuring celebrity chefs Brian Malarkey, Melissa D’Arabian and Toy Johnson plus GCIA members and sponsors key take-aways from the event in this recap video:

Here is the video from one of our last educational webinar with plant based new menu insights from Claire Conaghan, associate director at Datassential plus an introduction of Amber Johnson, director of marketing and communications for Lentils.org, our newest sponsor. Here is Claire’s Datassential presentation: Claire Conaghan Lentils Building Blocks for ICCA and Amber Johnson’s Lentils Presentation: Lentils.org ICCA.GCIA Webinar Presentation Jeff Miller, national account consultant for Lentils.org also added to the presentation. They are an organization that is actively working to increase the awareness and consumption of lentils in North America. With a specific focus on the foodservice industry and working with the innovative thought leaders in the commercial foodservice sector, Lentils.org looks forward to working with you to advance menu innovation using lentils as your go-to source of plant protein on your menus. Lentils are an affordable ingredient tool to carry global flavors while promoting health-forward tactics across the menu and dayparts, capitalizing on current and emerging consumer trends.

Watch our video for the webinar that featured trends in cheese on the menu. We had four amazing cheese experts from Wisconsin who shared creative new applications of cheese products. We also had Gerald Oksanen, research and insights manager from Datassential who presented new trends in cheese purchasing by restaurant consumers. Below are the PowerPoints from the webinar and the video of the webinar:Datassential Cheese Trend slides Agropur Cheese Slides Carr Valley Cheese Slides Winona Foods Dairy Farmers of Wisconsin slides 2022Watch our video for the webinar that featured trends in cheese on the menu. We had four amazing cheese experts from Wisconsin who shared creative new applications of cheese products. We also had Gerald Oksanen, research and insights manager from Datassential who presented new trends in cheese purchasing by restaurant consumers. Below are the PowerPoints from the webinar and the video of the webinar:Datassential Cheese Trend slides Agropur Cheese Slides Carr Valley Cheese Slides

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

Here is Gerald’s PowerPoint presentation: Gerard Oksanen Datassential GCIA Webinar Deck 022422 (002)

The plan of changing the format to include numerous members and sponsors to offer feedback on positive things happening within our industry was a success in this first webinar and will be continued. If you have something you would like to share with our members and sponsors, please email Kevin Ryan at Kevin@GCIAcooks.com

The video below is from this first webinar in the series and included Luis Haro with Logan’s Roadhouse talking about three ghost kitchens – Twisted Tenders, Roadies Sliders, and Ember Smoked BBQ – that had more than a million dollar success in less than a year.

Alex Sadowsky from Twin Peaks, Dave Woolley from Buffalo Wild Wings, Eric Justice from Plein Air, and RJ Harvey from Potatoes USA also were live adding to the good news about successes in our industry today.

Our next webinar in the new series will be on April 5th from 4:00 – 5:00 pm EST:

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.

Another recent webinar in the new ICCA/GCIA Webinar series titled; “The New Normal; What Can We expect?” featured legendary and star chefs from the Food Network Simon Majumdar and Justin Warner who have just been the co-hosts of the Tournament of Champions along with the host Guy Fieri. This video will give you an insight into these two amazing star chefs and the network that showcases their talent. Chef Justin also offers unique tips that can be immediately used on chain menus nationwide. If you were not able to be on our webinar, you need to watch it. They will also be live at our ICCA Summit Providence. We are happy to begin running events again with the next GCIA event in Cleveland, Ohio from August 24 – 26th. Go to the events section of our website to register as an attendee for the event it is free to all members.

The last webinar on Cinco de Mayo featured Mexican cheeses and creative uses of these upward trending products. Master Cheese Experts from Dairy Farmers of Wisconsin and V & V Supremo did a demonstration of new menu items together with Carly Levin from Datassential. Here is the PowerPoint from Datassential’s Carly Levin and the team at V & V Supremo Datassential + V & V Supremo 05.05.2021 Insights ICCA Webinar to learn new menus ideas.

Here is the full one-hour video recording of the webinar:The first webinar in this series featured award winning chefs from New England who will be involved in our 18th Annual ICCA Summit from June 26 – 29, 2021 at the Graduate Hotel in Providence. Jeremy Sewell, chef-owner of Row 34, Ben Sukle, chef-owner of Oberlin in Providence and Mariana Gonzalez-Trasvina, executive chef at Bar ‘Cino talked about their unique twist on classical New England recipes. All three are James Beard Award Nominees for Best Chef New England.

The last webinar in the most current series “Innovation to Inspire; a Vision for Tomorrow’s Menus” featuring Kelly Dykhuizen from Datassential, Another Broken Egg’s Jason Knoll, Tamra Scroggins from The Daily Grill & Alexei Rudolf with the California Avocado Commission. Kelly Dykhuizen, Account Manager at Datassential presented an amazing deck – Datassential – ICCA Seasonal Innovation Webinar on Seasonal Trends with a focus on everything from seasonal fruits, sweet and savory seasonal items and even seasonal trends for proteins and cheeses.

Jason Knoll, VP of Culinary for Another Broken Egg discussed the breakfast daypart and trend changes since the pandemic began, along with the use of avocados, strawberries and blueberries as seasonal luxury menu items. He has created some innovative drinks and jams as well that he shared with us.

Tamra Scroggins, Director of Food Culture for The Daily Grill discussed their use of Blueberries, California Avocado’s and other fresh ingredients plus how branding the menu has increased consumer demand in their restaurants. She also discussed interesting uses for many other seasonal items used for innovation in beverages.

Alexei Rudolf, Foodservice Marketing for the California Avocado Commission discussed the role Avocado’s play in seasonal menus from LTOs to promoting freshness by calling out seasonal. He also discussed the tangible benefits offered to chains through their growers and processors.

The March 24th Webinar featured speakers included Thea Thomas, a veteran fisherman from the Copper River area in Alaska; Leah Krafft from Alaska Seafood Marketing Institute; Marie Molde from Datassential and Keith Brunell from Nordstrom Restaurant Division. Below is the full webinar video of the webinar and, as promised, below that is the video from our ICCA Culinary Immersion Alaska from a three day trip in 2019 with ICCA members and sponsors:

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 Wednesday, February 24th webinar featured Kendra Keenan, Global Marketing Manager and RJ Harvey, Director of Culinary for Potatoes USA; Shane Schaibly, VP of Culinary Strategy at First Watch and Marie Molde, Client Solution Specialist at Datassential. Kendra and RJ presented inspiring dishes highlighting potatoes as the main ingredient including a culinary demonstration featuring three trend-leading potato driven recipes with amazing plating. Potatoes USA ICCA GCIA Webinar Slides

Shane discussed their new prototype which includes an indoor and outside bar, along with a second kitchen designed exclusively for takeout and delivery. He also discussed the role-out of their new menu and the logic behind those changes plus how takeout and third-party delivery has been working for them. Marie used the resources at Datassential to showcase global flavor trends with an emphasis on breakfast and potatoes – it was such a hit with the members and sponsors emails started right after the webinar to get copies of this PowerPoint. Marie Molde Datassential ICCA GCIA Webinar Ethnic Trend & Breakfast Presentation_0221

The last webinar featured Don Fox, CEO of Firehouse of America who talked about their success in the past year with their Firehouse Subs brand. He also discussed his role as a long-term board member of the NRA and FRLA and the legislative push for the $15 per hour minimum wage. Mindy Armstrong, Menu Strategist – Product Development for Buffalo Wild Wings discussed their marketing before the Super Bowl and the results of their amazing marketing programs around events. She also talked about all of the changes they have created on the menus and how they are communicating that to their key customers. Linda Ashbrook, Director of Innovation Strategy and Customer Solutions for Datassential comes from a long history running innovation research at Taco Bell, Chipotle, and others . She also is the author of Datassential’s “IDEA” innovation process, which she will share during the webinar.

Below are the videos from our first two GCIA/ICCA webinars in this new series that featured new menu trends and labor saving best practices. The keynote speakers on our last video were the following: With nearly 17 years of experience working in the Senate Democratic Leadership, Stacy Rich joined the Cornerstone team as a principal in January 2020 after serving as the leadership staff director for Sen. Patty Murray’s (D-WA) office. Stacy has been at the center of all major policy debates for nearly two decades, serving as Sen. Murray’s liaison to the Senate Democratic Leader, Democratic Whip, other Senate/House leadership teams, supporting the Senator’s work as Ranking Member of the Senate Health, Education, Labor and Pensions (HELP) Committee. She also played key roles supporting Sen. Murray’s work in leading the caucus to successfully passing landmark pieces of legislation including the Affordable Care Act and the Every Student Succeed Act (ESSA) among others. She talked about the agenda for this year, the challenges and opportunities for labor, as well as discuss the Covid-19 response and relief and how it effects the foodservice industry.Jack Li, Haiku Master at Datassential, and his team presented the next generation LTO trends and solutions for food manufacturers and GCIA Members with a focus on automation and robotics.

Alex Sadowski, concept chef at Twin Peaks, discussed the challenges our industry faces with regards to labor issues. They have successfully accepted the challenge and right now, because of cutting items and SKUs, they have been able to reduce labor from 18% to 25%. This is a massive cut compared to 2019 and honestly is lower than they would like. Another factor is one our entire industry is facing today and will in the short future – a hard time re-staffing in a lot of locations due to stimulus and other economic effects. They have a really big gap in restaurant size and sales volume, but the larger stores have reduced labor by 200+ hours a week. These best practices are something every member in our associations can benefit from.

This video from our first in the series featured a recap of what trends were successful in challenging 2020, coupled with predictions for 2021. The kick off of our exciting new series featured Carly Levin, the Plant Based Expert and an Account Manager at Datassential. who showcased data on trends to look out for in 2021. Here is a link to her presentation. Cliff Pleau, visionary and co-creator of Seasons 52 and former VP of Bloomin’ Brands discussed his view for new menu additions over the next year while experts from SRG & US Highbush Blueberry Counsel’s presented a vision for “The Restaurant of the Future.” The SRG experts included: Jeremy Kay, Director of Brand Environments, and Chef Rosalyn Darling, Associate Culinary Director plus Kasey Cronquist, President of the US Highbush Blueberry Council who talked about culinary solutions and how Blueberries Deliver for the Restaurant of The Future.

This webinar featured celebrity judge Simon Majumdar, from the Food Network, who hosted a scotch and whiskey tasting with a complete history of those famous distilled spirits on the video below. Here is the link to Simon Majumdar Scotch Whisky Presentation plus Simon offered a special presentation on Tikka Masala: Simon Says Tikka Masala. Brian Malarkey, famous celebrity chef from Top Chef and multiple restaurant owner in Southern California also shared his success during this pandemic. Jack Li, Haiku Master at Datassential, presented this trends deck, Jack Li Datassential Trend Presentation 11.11.2020, that are now the most popular menu items at this stage during the pandemic. Here is the video including all three of them:

Below is the link to the video from the webinar featuring Washington DC insiders with a special look into this election year. Plus Brad Nelson, VP Global Culinary for Marriott International also joined us to talk about their company and the innovation they have created during these past six months. Brad’s insight into the global hotel industry and menu management is a must watch for all GCIA members.

The video below is the most recent webinar in the new series titled: “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” featured Adam and Jackie Sappington, award winning chefs from Portland, Oregon. Adam Moore and Alan Kahn from the Idaho Potato Commission also showcased innovation using Idaho Potatoes and a special surprise guest Bill King, a past ICCA board member and corporate chef, who now is a farmer in the Portland area talked about his new venture that would have been a part of our Culinary Road Trip later this month.

Here is the link to register for the new webinar series.

This recent webinar featured Chef Ethan Stowell and Keith Brunell on their successful collaboration in new menu development for Nordstrom restaurants. The complete video recording is below and also includes Alaska Seafood Marketing experts Michael Kohan, Seafood Technical Director and Jann Dickerson, National Accounts who talked about trends in the seafood industry.

We began a new series of webinars on September 16th that features Celebrity chef demos and experts from all aspects of the foodservice industry. This new series titled; “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” featured Chef Edward Lee, chef-owner of 610 Magnolia and Whiskey Dry in Louisville showcasing bourbon as an ingredient and Marie Molde added trend information from Datassential’s vault including menu trends using bourbon as an ingredient. Other elements included Beau Taylor Beckman, a sixth generation descendant of Edmund Haynes Taylor, Jr., celebrated as the “father of the modern bourbon industry” and former owner of the Kentucky distillery known today as Buffalo Trace. Beau and two special guests conducted a virtual bourbon tasting at the end of the webinar. See both videos below.

Below are links to all ten webinars in the series that have happened every other week since the end of April: The featured chef members for this tenth and last webinar in our series titled, “ICCA/GCIA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future” include: Stephen Bulgarelli, VP Culinary for Applebee’s Grill & Bar and Jeff Mann, VP of Culinary for Alamo Draft House & Cinema.

The featured members and sponsor for this ninth webinar include: Curt Seidl, Vice President Culinary Support for Morrison Healthcare, a sector of Compass Group; Aaron Staudenmaier, Concept Chef for Whiskey Cake Kitchen & Bar, one of Front Burner Restaurant Group’s eight concepts and Evan Topel, Corporate Chef for Emmi Roth, a Wisconsin-based craft cheese manufacturer. Plus, Jack Li and the team at Datassential are helping us with up-to-date facts on the industry.

Here is the video from the eight webinar in our series featuring Michael LaDuke, VP Corporate Executive Chef for The Capital Grille; John Frick, Director of Menu Development for Eat’n Park Hospitality Group & Janet Armstrong, Senior Technical Sales & Culinary Manager for Mars Foodservices US. Jack Li, Haiku Master also joined our team with insights from their research at Datassential. Below are all eight video recordings from our Webinar series:

Here is the seventh webinar video from the series ICCA/GCIA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future. This webinar’s featured members and sponsors were Dave Woolley, Director of Culinary for Buffalo Wild Wings; Desmond Fannin, Director, Culinary Training & Support for Sodexo North America and Chris Rheault, Vice President Operations for Fresh Concepts. Jack Li, Datassential’s Haiku Master also joined our team with insights from their research at Datassential. Below are all seven video recordings from our ICCA/GCIA Webinar Series:

The sixth webinar featured Jeff Sinelli, CEO and Chief Vibe Officer for Which Wich, Burguesa Burgers, Birdguesa, Paciugo Gelato & Caffè and Supernova Coffee; Matt Harding, Senior VP of Culinary & Menu Innovation for Piada Italian Street Food; and Jennifer Rolander, VP of Business Development for Tuxton China. Below are videos from the past six webinar events also featuring Jack Li and the team at Datassential who are helping us with up-to-date facts on the industry along with corporate chef members and sponsor representatives from both associations who have shared creative ideas on best practices as we deal with the effects of the pandemic in our industry. Here is the video fro the July 8th webinar:The following members and sponsors contributed to the June 24th Webinar: Farley Kaiser, Culinary Innovation Manager for Wawa: Wawa remained open throughout the pandemic. Though traffic took a hit they saw the immediate need to react to the consumer needs of catering and delivery which drove their prioritization efforts and innovation at lightning speed. Evaluating every touch point, creating efficiencies but more importantly keeping customers as safe as possible is their contribution in flattening the curve.Quinn Adkins, Director of Menu Development for Culvers Franchising Systems: Culvers dusted off an old strategy for curbside delivery immediately. Take-away has also been a major success for them through this pandemic as they showed positive comps verses last May. This is before the plan to reopen dine-in across the country. Both of these corporate chefs talked about the challenges with distribution and staffing they have been experiencing.Rick Kirkpatrick, Vice President of Sales and Marketing for Sweet Street Desserts: Prepackaged desserts sales are soaring as the pipeline for all desserts continues to fill the distribution systems throughout the US. Rick discussed the challenges of forecasting as their plants capacity increases to fit the needs of their customers including the largest chains in America.https://youtu.be/R7lAOeNy-ZU

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.

“Cooks Tour of Brazil”

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