Is a Brick-and-Mortar Necessary?

In the age of celebrity chefs, there are countless ways to make a living as a professional cook. From hosting a food show to owning a food truck, chefs now have options of how they make their money. But to be taken seriously by other chefs and to be publicly recognized with culinary awards, is it still necessary to have a traditional restaurant? Together this panel will discuss the myriad ways that chefs prove their talent and the changing culinary industry.

Featured Panelists:

Camille Becerra of Navy

Eric Bolyard of Tasting Society

Brian Bordainick of Dinner Lab

Moderator:

Elettra Wiedeman

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