OUR NEXT ASSEMBLY · AugUST 4, 2017

INNOVATORS IN FOOD

Innovators in Food features some of the most talented professionals pushing the boundaries of food on a local and national level. Join us as chefs and entrepreneurs share their own stories of success while providing practical advice from their journeys to help you improve your own life. Innovators in Food kicks off on August 4 for an intimate night of networking, entertaining and inspirational speakers, and, of course, delicious dinner from a local chef.

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SCHEDULE

LOCATION

Louisiana Culinary Institute

10550 Airline Hwy
Baton Rouge, LA 70816

4:30: Registration Opens

4:30 – 5:45pm: Local (free) Food Tastings (Listed below.)

6:00: Welcome by Kenny Nguyen, CEO of ThreeSixtyEight, and host Franz Borghardt of Geaux Rouge

6:10 – 6:30pm: Bill DePaola, President and COO of Dat Dog

6:30pm – 6:50pm: Robbie Vitrano, CEO of Goodspread and Innisfree

6:50pm – 7:10pm: Vanessa Lavorato, owner of Marigold Sweets and co-host of VICE Bong Appetit

7:10 – 7:30pm: Ryan Andre, Corporate Chef of City Pork

7:30 – 8:10pm: Dinner Served

8:15pm – 8:35pm: Elana Schulman, Supervising Producer of MUNCHIES, VICE Media's food channel

8:35 – 8:55pm: Michael Gulotta, Executive Chef/Partner of MoPho and Maypop

8:55pm – 9:15pm: Mark Ramadan, CEO of Sir Kensington's

9:15pm – 9:20pm: Closing Remarks

MEET OUR SPEAKERS

Elana Schulman is the Supervising Producer of MUNCHIES, Vice Media's Food Site. As of late, she spends most of her time traveling across the country producing The Pizza Show (as well as eating her fair share of pizza). In 2016, Elana won a James Beard Award for her work on The Sushi Chef series. Growing up in Chicago, her earliest food memories are of her grandfather's steakhouse and father's cheesecake bakery. If you talk to Elana for five minutes, she will most likely bring up Barbra Streisand.

Born and raised in New York City, Bill developed a love of food and passion for people at an early age. Bill’s strong family ties are one of the larger forces that drew him to New Orleans in the first place. His wife and children serve as constant reminders to “do good” at home, in the restaurants and in the community.   With 22 years of restaurant experience and knowledge of Dat Dog inside and out, Bill leads the charge as president and COO of Dat Dog Enterprises. Bill oversees the corporate office, along with franchise and corporate operations. Under his leadership, Dat Dog Enterprises has been voted #1 Hot Dog Restaurant by USA Today and has been featured on the Travel Channel’s “Hot Dog Paradise.” The restaurant group has also been featured by the New York Times as a “Must Stop” family dining spot, and highlighted by The A.V. Club, Crusoe the Celebrity Dachshund, Thrillist, Wall Street Journal, and more. Bill’s portfolio of brands over the years also includes Ruth’s Chris, Copeland’s of New Orleans, and Dickie Brennan & Co. He is a Certified Franchise Executive and board member for the Membership Committee of the International Franchise Association, as well as an Industry Representative for the Louisiana Restaurant Association Education Foundation. As a textured speaker on topics like local store marketing and company culture, Bill will be speaking in London at the International Restaurant Franchising and Innovation Summit in July and at Assembly Required: Innovators in Food in Baton Rouge in August.

Vanessa Lavorato is the founder of Marigold Sweets, a cannabis confiserie and a co-host on Viceland's Bong Appétit. Since 2010, she has hand-crafted chocolate edibles in California, as well as written about food for PAPER and Monocle magazines. Involved in the Slow Food movement, Vanessa staged in the Rome Sustainable Food Project where she learned to cook regional Italian dishes with locally sourced ingredients. She applies the ethos of Good, Clean, and Fair to the cannabis industry through her confections and work on Bong Appétit.

Corporate Chef of City Pork Hospitality, Ryan Andre has always loved the flavors of Louisiana cuisine. A native of Gonzales, his passion for cooking was fueled by his first job in a kitchen at J. Alexander’s in Baton Rouge in 2000. He further honed his skills at the Louisiana Culinary Institute, graduating valedictorian of two classes in 2007. He then started working all positions of the line at the heralded Commander’s Palace in New Orleans. He returned to Baton Rouge in 2007 and worked as a Kitchen Manager in several restaurants including Mandina’s, Stroube’s and Capital City Grill. In 2009 he returned to Commander’s Palace to refine his skills and further develop his cooking technique. Ryan returned to Baton Rouge as the Chef at Le Creole in 2010 where he won numerous culinary awards by using his God given talent of plate presentations and flavor profiling. Among the awards was the 2012 “Chef to Watch” from Louisiana Cookin magazine. He was also featured on TV shows including Out da Bayou with John Jackson and Louisiana Sportsman TV. In 2014, God led Ryan to continue his growth by taking the Executive Chef position at City Pork Brasserie and Bar. Here he loves to take Louisiana dishes and put a progressive international spin on them. He is constantly creating new dishes to transform his menu with the seasons. After less than 1 year on board with City Pork Hospitality Group, Chef Ryan Andre was announced as the Corporate Chef for all locations. In this position he will be creating new menu ideas, recipes and new concepts for future locations. Ryan is a Faith filled man, devoted husband and proud father of two children that consume his time when he is not in the kitchen creating.

Mark grew up in Southern California, and though he lives for fish tacos, he departed for the East Coast in 2004 to attend Brown University. Upon graduation, Mark left for New York to work at the consulting firm McKinsey, where among other things he learned how to develop bulletproof skin for feedback (aka criticism). In the summer of 2010, Mark quit McKinsey and officially launched Sir Kensington's with his college friend Scott Norton -- a company whose mission is to bring integrity and charm to ordinary and overlooked food. Sir Kensington's has now grown to offer a full line of all-natural, non-GMO condiments sold and served nationwide, including a vegan mayonnaise named Fabanaise, which is the world's first commercial product made from aquafaba (chickpea water). In May 2017, Sir Kensington's was acquired by Unilever in their first Foods acquisition in 17 years.

Franz Borghardt is owner of Geaux Rouge, a local Baton Rouge company in the business of showcasing the social, cultural, artistic, and culinary scenes of Baton Rouge. Geaux Rouge, in addition to promoting local people and businesses, conducts large-scale charity and for profit events as well as partnering with entities such as the LSU Sensory Services Labs, to conduct educational programs. Franz manages and operates the Baton Rouge Brunches blog and group that reviews Baton Rouge restaurants and holds events in the Baton Rouge area, including charity fundraising events for various Baton Rouge area organizations. Franz Borghardt practices criminal law and civil rights. He is a graduate of the National Criminal Defense College and the Trial Lawyers College. He is a member of the NACDL, the LACDL, and the National College of DUI Defense. He has previously been employed as a felony assistant in the East Baton Rouge Office of Public Defender and the East Baton Rouge District Attorney's Office. He has presented CLE’s in the areas of jury selection, domestic violence, criminal law topics, and a seminar for law enforcement officers. He has written published articles on criminal law topics, cell phone search and seizure, jury selection, and social media. Franz is an adjunct professor at the Paul M. Hebert LSU Law School and teaches Criminal Litigation. He has been selected as a Super Lawyers Rising Star and is AV rated through Martindale Hubbell. He formerly served as a member of the Louisiana Public Defender Board and presently is on the East Baton Rouge Alcohol Beverage Control Board. He has also served on the Louisiana Legislature Law Enforcement Body Camera committee and served as chair of the taskforce. He received his undergraduate degrees from Louisiana State University and graduated from Catholic High School. He is married to his best friend, Shannon Fay Borghardt, and has a son named Fisher.

GRAB A BITE FROM OUR LOCAL FOOD PARTNERS

UPCOMING ASSEMBLIES

At Masters of the Story, speakers will start conversations on what it takes to build an iconic, loved brand on a local and national level. We plan to host this Assembly at the upcoming Knock Knock Children’s Museum to showcase the new venue to the public. Join us to learn how you can build successful brands that make a difference.

COMING IN NOVEMBER 2017

Creatives in Tech will highlight innovators doing amazing things in the technology world through education, hardware, real estate, and software. Join us as we explore methods of creating technological products/services that can help others. We'll send the first Assembly series out in style with a banging after party.