1 hr 3 min
Mike Traud on What to Expect For This Year’s Chef Conference in Philadelphia The meez Podcast
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- Entrepreneurship
#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud, founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.
In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.
Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.
Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.
Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.
As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up.
Where to find Mike Traud:
InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:53) Mike's background in law and how he transitioned to food
(11:50) Where to eat in Philly
(14:21) How The Chef Conference was created
(16:23) The gap between education and industry
(19:49) Mike's goal for the conference
(22:41) Menu Development 101 panel
(24:09) How Mike chooses which panels to have during the conference
(30:10) What Mike loves most about the conference
(37:35) Biggest challenges faced every year
(44:52) The benefits of an intimate conference
(52:54) Goals for future conferences
**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)
#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud, founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.
In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.
Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.
Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.
Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.
As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up.
Where to find Mike Traud:
InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:53) Mike's background in law and how he transitioned to food
(11:50) Where to eat in Philly
(14:21) How The Chef Conference was created
(16:23) The gap between education and industry
(19:49) Mike's goal for the conference
(22:41) Menu Development 101 panel
(24:09) How Mike chooses which panels to have during the conference
(30:10) What Mike loves most about the conference
(37:35) Biggest challenges faced every year
(44:52) The benefits of an intimate conference
(52:54) Goals for future conferences
**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)
1 hr 3 min