Sponsored By

Cooking up ideas at the Big Ten Conference Chefs’ Summit

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.

12 Slides
chef grilling

Already have an account?

Here’s an inside look at the brainstorming, collaborating and eating that took place during FoodService Director’s recent event.Photograph courtesy of Pascal Sloman

Cooking up ideas at the Big Ten Conference Chefs’ Summit

About the Authors

Patricia Cobe

Senior Editor

Pat plans and executes the menu sections of Restaurant Business and FoodService Director, covering food and beverage trends, Menu R&D, profiles of chefs and restaurateurs and Technomic research. She also contributes to the digital content of both RB and FSD and is editor of two weekly e-newsletters, Recipe Report and On the Menu. Pat’s weekly podcast, MenuFeed, covers a wide range of menu topics through interviews with chefs and operators.

Pat came to Winsight from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.

Kelsey Squire

Editor-in-Chief, FoodService Director

Kelsey Squire is editor-in-chief of FoodService Director. Prior to joining Winsight Media's foodservice group, she specialized in B2B creative across a number of industries, including financial services, foodservice, construction and insurance. She has yet to meet a burger she doesn’t like.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like