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2018 SHFM Local - Texas

Description

3 Elephants in the Kitchen

Strategies & Solutions for Today's Operators

Join us for a stimulating, relevant conversation about urgent issues facing our industry today.  We'll be talking about top-of-mind challenges and evolutions that will shape our future in foodservice.  Topics will include the plant based diet, impactful waste reduction and retaining culinary and service talent... a challenge for many! 
 
Our discussion-starters feature some of the most accomplished executive chefs from around the United States: Chefs Julia Cruz, Bill Wagner and Danny Wisel.  The discussion will be led by famed Certified Master Chef Victor Gielisse, who, among many of his accomplishments, served as Dean of the Culinary, Baking and Pastry Studies Program at the Culinary Institute of America, as well as being a well-known author. 
 

All attendees must pre-register to attend this event!  With strict security at this location, no on-site registrations will be permitted.

Also please bring items to donate to the North Texas Food Bank. They are currently in need of the following:

  • Canned fruit
  • Low-sodium canned vegetables
  • Dried or canned beans
  • Canned tuna or chicken
  • Whole grain rice or pasta
  • Healthy cereal
  • Peanut butter


WHEN
Wednesday, August 22

WHERE
Southwest Airlines-WINGS
2195 Research Row
Dallas, TX 75235

REGISTRATION
Members: $35
Non-Members: $45
Students: $0

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