FOODBIZ+ Menus of Change

Join us September 20th for an interactive chat with Sophie Egan, Director of Health and Sustainability Leadership at The Culinary Institute of America.

Sign Up


Learn more about the FOODBIZ+ series and view past events here.

Programs

Programs

PROFESSIONAL FACULTY

Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.

  • Robert J. Johnson

    Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

  • Helene York

    Chief Procurement Officer, Guckenheimer Enterprises, Former Global Director, Responsible Business, Compass Group at Google, Former Director of Purchasing Strategy, Bon Appetit.

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

  • Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

  • Justin Siegel

    Acting Director, Innovation Institute for Food and Health, UC Davis

View All Faculty

PROFESSIONAL FACULTY

Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.

  • Robert J. Johnson

    Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

  • Helene York

    Chief Procurement Officer, Guckenheimer Enterprises, Former Global Director, Responsible Business, Compass Group at Google, Former Director of Purchasing Strategy, Bon Appetit.

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

  • Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

  • Justin Siegel

    Acting Director, Innovation Institute for Food and Health, UC Davis

  • Sangita Forth

    Start Up Advisor; Chief Marketing Officer, Pique Tea; Former VP of Brand, Plum Organics; Former GM/Brand Director, Method Products

  • Sarah Soule

    Professor, Stanford Graduate School of Business

  • Tom Tomich

    Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

  • Bruce German

    Professor and Chemist, Food Science and Technology, UC Davis

  • Don Buder

    Partner, Davis Wright Tremaine LLP

  • Nikki Silvestri

    CEO and Co-Founder, Silvestri Strategies

  • Neil Grimmer

    Founder and CEO, Habit; Co-Founder and Chairman Plum Organics

  • Kurt Huffman

    Owner & Managing Partner, ChefStable

  • Jaspal Sandhu

    Professor, UC Berkeley; Founding Partner, Gobee Group

  • Kyleigh Wawak

    Culinary Designer, gravitytank; Chef; Idea/Product/Business Grower

  • Adia Benson

    Culinary Designer, gravitytank; Chef, Storyteller; Food Prototyping Expert

View All Faculty

Programs Designed for Food Innovators

Aspiring Entrepreneurs

Eager to make an impact in the food industry, yet in need of the skills, practice, and network to turn an idea into a business.

Courses

Career Explorers

Contemplating a leap into the food industry, yet in need of the training, planning, and network to go for it.

Courses

Company Intrapreneurs

Leaders of internal change initiatives in established organizations.


Courses

Foodpreneurs

Responsible for scaling up and inventing the next chapter of growing companies.

Courses