Second Jubilee conference lineup announced

Culinary conferences provide a great opportunity for foodies, chefs and culinary academy students, among others, to learn about current trends occurring in the food service industry. While these events attract a niche audience, they are becoming increasingly popular due to the widespread farm-to-table movement. For decades, it seems many Americans distanced themselves from how food was sourced and prepared, but now that perspective is being reexamined, and people across the U.S. are realizing the importance of becoming more involved in what they eat. Such is surely one of the goals on Cherry Bombe’s second annual Jubilee conference, a one day event dedicated to the celebration of women and food.

The Jubilee conference 
Cherry Bombe is a biannual magazine focused on showcasing women in the culinary industry. In 2014, the publication hosted an inaugural conference to discuss and celebrate female chefs. In its second year, the Jubilee conference will take place at the High Line Hotel in Manhattan on March 29, 2015. Though the exact schedule has not been released, the announced lineup features a star-studded list of women, including Dominique Crenn of Atelier Crenn, Ina Garten of The Barefoot Contessa, Amanda Chantal Bacon of Moon Juice and Padma Lakshmi of Top Chef and the Endometriosis Foundation of America, among many others.  Several surprise guests are also expected.

According to Eater, those attending the Jubilee conference can expect a wide range of panels, videos and presentations, and the event will be live broadcast online by Heritage Radio. Kerry Diamond, co-founder of Cherry Bombe and editor-in-chief at Yahoo Food, also told Eater that attendees could expect an event similar to the conference held last year. Diamond also noted an emphasis on helping women in the food industry network. She explained to Eater:

‘When we started Cherry Bombe, I assumed that all these women we were writing about and working with as contributors knew each other, or at least that most of them did. When we had our first launch party, I was so surprised by how many knew each other only by reputation … At a certain point in the industry, it’s not just how talented you are. It’s who you know, and the connections you have, and the people you meet … It’s so hard to bring everybody together.”

Tickets are on sale as of Feb. 13, 2015, and some complimentary tickets are available for college and culinary students.

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