reThink Food

 

The Culinary Institute of America


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Linda Pouliot

Linda Pouliot

Founder, CEO

Dishcraft Robotics

 http://www.robolinda.com/

LINDA POULIOT is a serial entrepreneur specializing in robotics, based in Silicon Valley. In 2004, she co-founded Neato Robotics with the idea that robots can perform household chores as effectively as humans. Neato’s award-winning vacuums sell at big-box retailers throughout the world, making Neato the number-two consumer robotic vacuum company globally. At Neato, Linda Pouliot was vice president of product management and operations, where she alsooversaw hiring and manufacturing. Linda also served as COO of Adiri, Inc., where she worked on the internationally award-winning Adiri Natural Nurser. She has also developed products for retail brands, including Disney, Banana Republic, and QVC, as director of operations at Gouda. She has been awarded multiple patents and international awards. She graduated from the University of Michigan, Ann Arbor with a BFA cum laude. Currently, Linda and a team of award-winning technologists in Silicon Valley are working on solutions to revolutionize the commercial kitchen, and help line staff adapt to the shifting needs of an increasingly automated workplace. (San Carlos, CA) @therobolinda

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Vivian Barad

Vivian Barad

Managing Director, Design for Food

IDEO

 https://www.ideo.com/

VIVIAN BARAD is a managing director in IDEO’s Design for Food studio. She contributes to projects that span across business strategy, consumer products, services, and retail environments. An area of passion for her is the intersection of food and health and how people can change their relationship with food for the better. Present in all of Vivian’s work is a keen eye to visual details, a passion for a great narrative and a strong desire to simplify. Clients include the Centers for Disease Control and Prevention (CDC), St. Joseph’s Health System, Whitewave Foods, Suntory and Campbell’s. She is a graduate of California College of the Arts, where she earned a BFA with high distinction in industrial design, and where she occasionally teaches. Before going back to school for her BFA, Vivian earned a BA in English with distinction from the University of Michigan, Ann Arbor. She worked for several years in New York City as a journalist. In her free time, she grows vegetables, goes trail running, and volunteers at her kids’ Spanish-immersion public school in the Mission district of San Francisco. (San Francisco, CA) @vbarad

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Shirley Everett

Shirley Everett

Senior Associate Vice Provost, Residential & Dining Enterprises

Stanford University

DR. SHIRLEY EVERETT, EDD, MBA is the senior associate vice provost for Residential & Dining Enterprises (R&DE) at Stanford University. Shirley’s shared vision is to create a culture of excellence by aligning strategic goals and performance with that vision. R&DE employs an organizational model that is dedicated to student advocacy, exceptional customer service, staff wellness, sustainable practices, and fiscal stewardship. Shirley is the steward for a $206M budget and $1.7 billion asset portfolio comprising one-third of Stanford’s physical plant. She leads strategic operations for R&DE Housing, Dining, Auxiliaries, Conference Services divisions and strategic business partners. She is responsible for the overall direction and performance of financial management, strategic planning, concept and facilities design, human resources, information systems, innovation and sustainability, and public relations for R&DE. She collaborates with schools and departments across campus to complement Stanford’s premier academic programs with a robust residential living and learning environment and an award-winning dining, auxiliary, and conferencing program while leading an 800+ employee organization that houses 12,000 students and serves over 6.5M meals to students, conference, catering, retail and concession guests. Shirley serves on the Stanford University President’s Full Cabinet that shapes Stanford’s direction, policy, and planning.  She also championed the collaboration of Stanford University with The Culinary Institute of America (CIA) in developing and co-leading the Menus of Change University Research Collaborative (MCURC) to develop ground-breaking strategies that motivate students and consumers toward healthier, more sustainable, plant-forward diets within universities. Shirley and her team have been recognized with numerous awards including Food Management’s Best Concepts Awards, Best in Show for innovative design and programming in the Arrillaga Family Dining Commons. She has achieved the prestigious IFMA Silver Plate Award for Outstanding Leadership for College and University Foodservice. She has served as a regional President for the National Association of College and University Foodservices (NACUFS). Shirley earned both her doctorate in educational leadership and a master of business administration from Saint Mary’s College in Moraga, CA. (Santa Clara, CA)

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Jean-Xavier Guinard

Jean-Xavier Guinard

Professor

University of California, Davis

 https://foodscience.ucdavis.edu/people/jean-xavier-guinard

JEAN-XAVIER GUINARD, PHD is professor of sensory science and interim director of the Robert Mondavi Institute for Wine and Food Science at the University of California, Davis. Trained as a food and agricultural engineer, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages, and other consumer products. He teaches undergraduate, graduate, and extension courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Jean-Xavier currently serves as chair of the Research Working Group for the Menus of Change University Research Collaborative. (Davis, CA)

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Grant Martin

Grant Martin

VP Marketing; Writer/Editor

Fat Shark; Skift, Forbes, The Economist

GRANT MARTIN is an engineer and writer working in the consumer electronics and travel space. His primary role is leading product development and marketing around head mounted displays at Fat Shark, which specializes in personal media headsets. In addition to his product work, he works as a writer and editor in the travel and tech industries. Currently, he’s the business of loyalty editor at Skift and a frequent contributor to FORBES and The Economist, while in the past he’s held editorial positions at AOL and The BBC. He is currently based in Chicago. (Chicago, IL)

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Rob White

Rob White

Strategist

Zeus Jones

 https://zeusjones.com/

Rob White is a strategist at Zeus Jones.

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Daniel Vennard

Daniel Vennard

Director, Better Buying Lab

World Resources Institute

 http://www.wri.org/

DANIEL VENNARD is director of the Better Buying Lab within the World Resources Institute. He works with food companies and experts in behavior change and marketing to develop, test, and scale new ideas that can help shift diets to more sustainable options. Daniel has worked for the last fifteen years at Mars Incorporated and Procter & Gamble in corporate strategy, sustainability, and marketing. He has written and presented widely on how consumers can be shifted towards buying more sustainable products. Daniel is a fellow of the Royal Society of Arts and Manufacturing and holds a first-class degree from Sheffield University in plant sciences. (London, UK)

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Matthew Travers

Matthew Travers

Professor - Robotics Institute

Carnege Mellon University

 https://www.ri.cmu.edu/ri-faculty/matthew-j-travers/

MATTHEW TRAVERS is professor of robotics at Carnegie Mellon University. His research focuses on a broad spectrum of topics in robotics, including locomotion and fine manipulation, as well as machine learning and artificial intelligence. Matt is currently working on a pilot project with The Culinary Institute of America, looking at how data collection methods and data utilization can help transform the kitchens of tomorrow.

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Sally Grimes

Sally Grimes

President of Prepared Foods

Tyson Foods

 https://www.tyson.com/

SALLY GRIMES is president of prepared foods at Tyson Foods.

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Chris Flora

Chris Flora

Director of Marketing

Nestle

 https://www.nestle.com/

CHRIS FLORA is director of marketing at Nestle.

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Eric Frost

Eric Frost

Founding Partner

Zeus Jones

 https://zeusjones.com/

ERIC FROST is the founding partner of Zeus Jones. He spends the majority of his time thinking about the future of food and helping clients innovate their products and marketing in the food space. Eric has a personal passion for the topic of food as medicine due to dealing with an autoimmune disease for decades. Before working at Zeus Jones, Eric was a group creative director in the Interactive department at Fallon, and had a brief career as an HTML monkey after deciding that working as a teacher and starving poet in San Francisco wouldn’t pay off his massive student loans. In Eric’s spare time, he enjoys cooking, reading, writing, and concocting elaborate stories to entertain his daughters. (Minneapolis, MN)

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Mirit Cohen

Mirit Cohen

Global Food Program Manager

Adobe

 https://www.adobe.com/

MIRIT COHEN is global food program manager at Adobe. Mirit took over planning big family celebrations at the age of 10. The challenge of orchestrating a complex experience compelled her, and when she pulled it off, the thrill was like nothing else. Years later, as the global head of designing Adobe’s workplace experience around food, the thrill is still there. It’s there when she designs a new cafe that shifts the company’s culture, fostering greater in-person connection between colleagues. It’s there when she pulls off an innovative three-day summit for her team that fuels intense creative collaboration. It’s there whenever she solves a problem by conceptualizing a new way of bringing people together, and then overcoming whatever obstacles may exist to execute that concept. Mirit holds a BS in evolutionary anthropology and psychology from Rutgers University, and a MA in developmental psychology from Stanford University. Prior to Adobe, Mirit was part of the opening food team for Google, before launching her own company providing daily foodservice to Bay Area start-ups, including Twitter, Square, and Yelp. (San Jose, CA)

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Howie Choset

Howie Choset

Professor

Carnegie Mellon University

 https://www.cs.cmu.edu/~./choset/

HOWIE CHOSET is a professor of robotics at Carnegie Mellon University where he serves as the co-director of the Biorobotics Lab and as director of the robotics major. Motivated by applications in confined spaces, Howie has created a comprehensive program in modular, high DOF, and multi- robot systems, which has led to basic research in mechanism design, path planning, motion planning, and estimation. This work has been supported by both industry and government. In addition to publications, this work has led Howie, along with his students, to form several companies, including Medrobotics for surgical systems, Hebi Robotics for modular robots, and Bito Robotics for autonomous guided vehicles. This year, Howie co-led the formation of the Advanced Robotics for Manufacturing Institute, which is a $250 million national institute advancing both technology development and education for robotics in manufacturing. Finally, Choset is a founding editor of the journal, Science Robotics. (Pittsburgh, PA)

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Geetika Agrawal

Geetika Agrawal

Program Director

La Cocina

 https://www.lacocinasf.org/

GEETIKA AGRAWAL is the program director of La Cocina, a food business incubator cultivating working-class women and immigrant entrepreneurs. In her role she oversees the incubation program and leads strategic projects for the organization. Today there are 26 brick and mortar locations in the Bay Area run by La Cocina graduates, including businesses included on Food & Wine’s “Best Of” lists, featured in national publications such as Saveur, and nominated for James Beard awards. Prior to joining La Cocina in 2013, Geetika worked all over the world including at Acumen Fund in India managing the agriculture portfolio, at Bootstrap Company in East London incubating innovative social projects, and as an emerging markets manager at IBM. She has a computer science degree from Stanford University (and wrote code for a living right out of college!) and an MBA in social innovation & finances from New York University Stern. Geetika lives in San Francisco with her husband and almost toddler daughter. (San Francisco, CA)

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Nicki Briggs

Nicki Briggs

Founder & President

NEAR BOIL Brand Communications

 http://nearboil.com

Recognized as one of PRWeek’s 40 Under 40 ‘Trailblazers to Watch,’ NICKI BRIGGS, RDN is a driven brand communications leader and passionate food and nutrition expert. Nicki is the CMO at Lavva, a new whole-food, plant based yogurt. She is also the founder of Brooklyn-based NEAR BOIL Brand Communications, where she acts as a strategic advisor, board member, and interim brand marketing leader across a diverse range of food, technology, and hospitality clients. Formerly, Nicki led global communications for Chobani. She was responsible for building the brand’s voice and played a pivotal role in transforming a once regional yogurt company into a one-billion-dollar brand in less than five years—gaining the company recognition as one of the fastest-growing startups ever. Nicki holds a masters degree in nutrition communication from Tufts University’s Friedman School of Nutrition Science and Policy. (Seattle, WA)

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Greg Drescher

Greg Drescher

Vice President, Strategic Initiatives and Industry Leadership, CIA; Sacramento, CA

The Culinary Institute of America

 http://www.ciaprochef.com/

Greg Drescher is vice president of strategic initiatives & industry leadership at The Culinary Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 18th year); the annual Worlds of Healthy Flavors, and the new Menus of Change initiative, which are presented in partnership with the Harvard School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the Flavor Hunter by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the President of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy.

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Michiel Bakker

Michiel Bakker

Director of Global Food Services, Google; Mountain View, CA

Google

 http://www.google.com/green/efficiency/oncampus/#eating

Michiel Bakker is the director of global food services for Google, leading its world-renowned Food program, supporting all food service related activities and initiatives for Google’s global community. Michiel’s focus areas include developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems. Prior to joining Google, Michiel spent 17 great years with Starwood Hotels & Resorts Worldwide Inc. in various roles.  Most recently, he led Starwood’s Food and Beverage in Europe, Africa and the Middle East where he drove operations and guided growth and development. Prior to that, he co-lead Starwood’s F&B efforts in its North American Division. Michiel serves on several advisory Boards. He is an Advisory Board member for the Stockholm Food forum EAT, the Sustainable Business Leadership Council for the CIA – Harvard School of Public Health ‘Menus of Change’ Initiative; the International Hospitality Advisory Board of the Hotel Management School Maastricht, the Netherlands and a Board member of the Society for Hospitality and Foodservice Management. Michiel holds a Bachelor of Business Administration degree from the Hotel Management School Maastricht (The Netherlands), a MBA from the University of Bradford (United Kingdom), a Master’s of Hospitality Administration degree from the University of Nevada, Las Vegas (USA) and a Master’s degree in Real Estate and Construction Management from the University of Denver, Colorado (Mountain View, CA).