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Andrew Dornenburg and Karen Page IFBC Keynote


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Andrew Dornenburg and Karen Page IFBC Keynote

  1. 1. Karen Page and Andrew Dornenburg IFBC Keynote September 20, 2014
  2. 2.  Sheri Wetherell of Foodista  …and the entire extended International Food Bloggers Conference (IFBC) team  We’re happy to be here!
  3. 3.  Food.  Writing.  Technology.
  4. 4.  The mission of being a food writer  Our stories  Trends and opportunities ◦ The Top 3 Flavor Mega-Trends in the U.S.  Closing remarks  Q & A
  5. 5. • Learn/Educate • Entertain • Inspire
  6. 6. Karen Andrew
  7. 7. b. Warren, Michigan Karen Page
  8. 8. b. Concord, California Andrew Dornenburg
  9. 9. m. August 25, 1990 BIBA Boston, Massachusetts Karen Page and Andrew Dornenburg
  10. 10. May 5, 1992
  11. 11. July 6, 1992
  12. 12. July 8, 1992
  13. 13. BECOMING A CHEF July 1995 “Today” Show with Matt Lauer
  14. 14. Our Books Timeline  1996: CULINARY ARTISTRY is the first known reference of compatible flavors  2008: THE FLAVOR BIBLE is the first known comprehensive reference of compatible flavors, and is translated into multiple languages
  15. 15. Our Books Various Vantage Points Spent a year interviewing and dining out with restaurant critics across America Interviewed chefs on where they eat, both on a regular basis as well as transformative experiences and lessons learned
  16. 16. Our Books Exploring New Passions No one eats in a vacuum; there is typically something to drink to accompany a meal. How can the flavor synergies be maximized? How can a complex topic like wine be simplified?
  17. 17. In Chinese, English, French, German, and Russian Our Books (1992-2014)
  18. 18.  “Go where no culinary writers have gone before.” —International Cookbook Review  “The incisive, hip writing team of Dornenburg and Page [provide] a peek into today’s great culinary minds.” —Publishers Weekly  “[Their books are] the best place to experience the cult of the New American chef.” —The New Yorker
  19. 19. % Americans Obese Overweight Normal Underweight Obesity increases the risk of many health conditions, including heart disease, stroke, and high blood pressure; Type 2 diabetes; cancers, liver and gallbladder disease; sleep apnea and respiratory problems; osteoarthritis; infertility; mental health conditions
  20. 20.  “As of 2010, diet surpassed smoking as the number-one risk factor for disease and death in America.” —Michael Moss, Pulitzer Prize-winning author of Salt, Sugar, Fat, writing in a November 3, 2013, New York Times Magazine cover story on broccoli  The problem? The number-one cause of death in America is nutritionally-preventable diseases.
  21. 21.  “The weight of evidence at this point in time…is so overwhelming…Nothing else…can begin to compete with the evidence available for the whole food, plant-based diets in terms of promoting human health.” —T. Colin Campbell, PhD, author of the million- copy bestseller The China Study (2005)
  22. 22.  “In all my interviews with nutrition experts, the benefits of a plant-based diet provided the only point of universal consensus.” —Michael Pollan, In Defense of Food (2008)
  23. 23.  Or, as TV host Bill Maher put it: “We won’t stop being sick until we stop making ourselves sick…The answer isn’t another pill. The answer is spinach.”
  24. 24. % Calories Plant Foods Animal Foods Processed Foods
  25. 25. % of Plate Vegetables Fruits Legumes Whole Grains Source: Physicians Committee for Responsible Medicine (PCRM)
  26. 26.  2005: The China Study, Skinny Bitch & The PPK  2007: Prevent and Reverse Heart Disease, How to Cook Everything Vegetarian, Veganomicon  2008: Oprah Winfrey’s vegan cleanse, Eating  2009: Eating Animals, Engine-2 Diet, Kind Diet  2010: BusinessWeek profiles “power vegans”  2011: Oprah’s Vegan Challenge, Forks Over Knives  2012: Ellen DeGeneres on “Rachael Ray Show”
  27. 27.  2003: Candle 79  2004: Café Gratitude, Green Zebra, Pure Food & Wine  2005: Veggie Grill  2006: Horizons, Sublime  2008: Dirt Candy, 1st veg dinner at James Beard House by Jeremy & Deanie Fox of Ubuntu  2009: 1st vegan dinner at JBH by Vedge  2010: Gracias Madre & Eataly “vegetable butchers”  2011: Vedge named one of GQ’s Top 12
  28. 28. % Americans Vegan Vegetarian Semi-Vegetarian Omnivore
  29. 29. “Vegetables are the new pork, the new cupcake, and the new craft beer all in one — they are the biggest mega-trend ever.”
  30. 30.  Application of a broad range of traditionally meat-based techniques to plant-based ingredients, e.g., ◦ Butchering (e.g., Eataly) ◦ Charring (e.g., fennel, ramps) ◦ Confiting (e.g., carrots) ◦ Dehydrating (e.g., kale) ◦ Grilling (e.g., corn, zucchini) ◦ Grinding (e.g., carrots) ◦ Salt-Curing (e.g., cabbage, cucumber, eggplant) ◦ Smoking (e.g., apples, cherries, cinnamon, vanilla, zucchini) ◦ Sous-Vide Cooking (e.g., carrots, parsnips, turnips) ◦ Spit-Roasting (e.g., beets) ◦ Steaking (e.g., cauliflower)
  31. 31. Zucchini Smoked w/ Everything Bagel Crumble… …Pickles, and Zucchini Caviar at Eleven Madison
  32. 32.  “[Chef Rene Redzepi of] Noma, otherwise known as the best restaurant in the world [believes]: The reason we should eat our vegetables isn’t because they’re better for us. We should be plucking and pan roasting our friends in the plant kingdom, first and foremost, because they are damned delicious.” —Adam Sachs, Bon Appetit (December 2012)
  33. 33.  “Flavor profiles are really in the herbs or the vegetables, not the protein. That is what determines the character of the dish.” —Tom Colicchio, to Stephanie March of Hamptons magazine (November 2012)
  34. 34.  “I had no idea so much flavor could be delivered without butter, cream, milk, eggs, and other kitchen staples…I had trouble understanding how vegan food had advanced this far and this fast without an accompanying outpouring of acclaim.” —Alan Richman, GQ’s 15-time James Beard Award-winning restaurant critic, naming Philadelphia’s Vedge one of the 12 most outstanding restaurants of 2013
  35. 35.  Eleven Madison Park (#5), Per Se (#11), DANIEL (#29), and The French Laundry (#47) all offer vegetarian tasting menus that can be served vegan upon request  Del Posto: vegan tasting menu (June 2014)  Alain Ducasse reopens Plaza Athenee in Paris with a meat- and cream-free menu (Sept. 2014)  Jean-Georges Vongerichten announces plans to open a raw vegan restaurant in 2015
  36. 36. • Debuts October 14, 2014 • Features insights from America’s best vegetarian and vegan restaurants • Draws inspiration from America’s best veg tasting menus at DANIEL, Eleven Madison Park, the Inn at Little Washington, Melisse, Per Se, Picholine, and more
  37. 37. “Who are you?”
  38. 38. with K & A
  39. 39. email: website: @KarenAndAndrew