On March 9-11 Executive Chefs and Food and Beverage Directors from leading high-volume, high quality dining restaurants, hotels, resorts, casinos  and cruise line gathered at The Culinary Institute of America St Helena campus to explore future culinary trends.

Among the topics discussed there were developing a corporate culinary identity, the future of hospitality, the growing role of social media in marketing, the essential elements of sustainable cuisine, new Asian flavor trends, the importance of menu names and the effect of millennials on culinary design and choice.

Taylor Shellfish Farms was honored to share with all in attendance tide fresh oysters and geoduck during the afternoon breaks.