Food and Conversation

Food and Conversation

Chefs & Experts

Food and Conversation


If there’s one thing that can be said about food professionals, it’s that they enjoy a good conversation. There is something about sitting down – or even standing up – while food is being passed around. It unleashes our tongues to work double duty, to talk about our day, our thoughts, and our passions while we taste.

I’ve been having those conversations all day, starting with some early tweets, moving to a discussion with an National Restaurant Association (NRA) pro about the Show, and ending with some of the most dynamic exchanges during the Black Party. I met some really smart, effective, talented people tonight – like Rick Schafer, who conceived and did the photography for the new ‘Vintner’s Kitchen’ cookbook (see our review here).

Like Lucy Needham and Alyson Mar of FoodCalc (pictured above left), Steve Christensen of the Frozen Dessert Institute, Jim Young and Diana Jones from My Foodservice News, and Douglas Smith from the International Foodservice Manufacturers Association. Like Rick Heavern of Food Service Enablers (pictured, right, with CultureWaves CIO Andy Ford). You’ll be seeing more about the stories behind these people, their business, and much more in the coming days.

Today was about conversation, and the kind of enlightenment that you gain from learning from each other. It’s a reason to come to the NRA Show; it’s a reason to continue the conversation.

See more photos from the evening on Twitpic.

Read more about the way conversation is changing the food landscape in Peter Romeo’s blog from today.


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