In celebration of Commander’s Palace’s 125th anniversary and New Orleans’ Tricentennial, we hosted a day-long discussion about the future of food and hospitality in America. Several provocative sessions were led by industry experts and thought leaders at the New Orleans Orpheum Theater. It was progressive, forward thinking and … fun!
The largest gathering of hospitality luminaries under one roof in New Orleans…ever!
Ti Adelaide Martin
THE FOOD REVOLUTION : A FRONT ROW SEAT
Only over the past few decades has America been able to pinpoint its own cuisine, no longer dependent on the structures of European fine dining. American cuisine today is robust and ever-changing, but how did we get here? This panel will explore the start of modern American cuisine in the 1970s and 80s, allowing the Symposium to pick up where it left off at the last gathering in 1983.
THE NEW HOSPITALITY : AN HONOR TO SERVE
Let’s take off our toques and have a candid conversation about the current state of hospitality in America. This panel will explore opportunities for change – not only in the hospitality industry but across all industries and organizations.
NEW ORLEANS : 300 YEARS AND WE’RE JUST GETTING STARTED
New Orleans cuisine has a glorious history and a thrilling present. The phases of creativity in the cuisine and the modernizing of restaurants have come in waves. What has made us push forward in the past and what does the next wave look like? Have we already begun?
COCKTAILS TAKE A SEAT AT THE BIG TABLE…
WITH WINE AND FOOD
At the 1983 American Cuisine Symposium, Ella Brennan stunned the industry and locals alike by serving only American wine for Commander’s 100th birthday. At this year’s Symposium we will conduct a blind tasting of four dishes each paired with a wine and a cocktail to determine which one truly enhances the dish best and why.
BACKWARDS IN HIGH HEELS : RETRACING THE PAST AND MOVING TO THE FUTURE WITH WOMEN IN THE RESTAURANT INDUSTRY
Women chefs and restaurateurs are either too often left off today’s listicles and awards or given their own separate category. How do we move the industry to a place where that is no longer the norm – where it is no longer chef and then female chef? These icons will share with us where they have been and where they are headed.
Nation’s Restaurant News, May 9, 1983
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