reThink Food

 

The Culinary Institute of America

reThink Food will allow you to spend three days fully immersed in an atmosphere of exploration, interrogation, stimulation, and discovery, helped in no small part by its staging in the breathtaking Napa Valley and the CIA’s campus at Copia. It is conceived as a unique physical and intellectual space to gather like-minded chefs, scientists, innovators, culinary experts, technologists, and marketers.

You will attend presentations, panels, culinary demonstrations, and sensory tastings led by thought leaders from the food industry, technology world, and academia who will address how, what, and why we cook and eat the way we do today and where we are heading. You may review the 2017 program schedule here.

The front entrance of The Culinary Institute of America at Copia in Napa
An attendee participates in a Flavor Disco wine tasting experience
Eve Turow presents on opening day of reThink Food 2017
Attendees take a moment away from the general sessions to network in the atrium
2017 keynote speaker, Gerd Leonhard, discusses his book with an attendee at the opening night reception.
IDEO's Design for Food team hosts a gameshow-style learning experience as part of the 2017 reThink Food conference
Attendees enjoy an outdoors lunch reception on the Olive Terrace at the CIA at Copia.
Ube raindrop cake
reThink Food participants engage in a role-playing exercise to learn design thinking principles
Mike Lee and Danielle Gould of Alpha Food Labs lead a breakout session on rapid prototyping.
The edible gardens in front of the CIA at Copia in Napa
Chocolate robot desserts, served by Google Food at the 2017 reThink Food conference.
A sculpture of Robert and Margrit Mondavi by artist Gordon Huether, pays homage to the couple that jump-started Napa Valley's winemaking industry.
The Grape Crusher statue in southern Napa welcomes visitors to the valley (Photo courtesy of the Napa Valley Vintners)
Late summer to early fall harvest (Photo courtesy of the Napa Valley Vintners)