New Date

JULY 17, 2019    6-9 PM
6506 SAN PABLO AVENUE, OAKLAND 

We’re pleased to present Traditional Wisdom vs Future of Food, a cook-off that lets chefs face off Iron Chef-style. Each chef will demo a dish inspired by traditional wisdom —the wealth of knowledge from the past, or the future of food — the possibilities that food science and innovation can bring like CBD infusions and plant based meat alternatives. The chefs will be judged on taste, health benefits, and adherence to the theme, and one winner will be selected by a panel of judges including Michelin star restaurant chef Jeremy Belson and ReGrained founder Philip Saneski.

THE COOK-OFF

Two teams will battle it out!

TEAM 1

Traditional Wisdom - this team represents the wealth of knowledge from our food heritage —think fermentation, ayurveda, traditional Chinese medicine, herbalism, etc.

TEAM 2

Future of Food - this team represents the possibilities that science and innovation can bring, such as cultured meat, cricket powder, and CBD infusions.


A panel of judges will score the chefs according to taste,
healthiness, and alignment with the theme.

SAMPLING STATIONS

There will be sampling stations of food from our partners.

A list of vendors will be updated shortly

NETWORKING

Join us at the the Cook-Off! where Traditional Wisdom meets The Future of Foods. Network with Foodpreneurs, Venture Capitalists, Nutritionists, Branding Experts and other experienced Entrepreneurs to form business relationships and recognize, create, and act upon business opportunities, share information and seek potential partners for ventures.

Join a Team

COOKING DEMOS   || HEALTHY COMPETITION   ||   FOOD SAMPLING STATIONS

NextGenChef is a culinary platform on a mission to build a more local, affordable, and regenerative food system by providing aspiring and established food businesses with the resources and opportunities they need to take their business to the next level.

 

JUDGES

Jeremy Nelson

Jeremy Nelson

Jeremy Nelson is a Chef, Forager and native to the San Francisco Bay Area. His love of food stems from his family’s emphasis on home cooked meals as a child. Some of his first memories are of grinding wheat with his Mom to make the family's daily bread. These early memories and values would be the basis of a lifelong pursuit of deliciousness.

Philip Saneski

Philip Saneski

Philip has culinary experience as a line cook in Michelin-Star kitchens, Pastry Chef for an upscale hotel then bread bakery, and at AQ Restaurant, a James Beard Award finalist for best new restaurant in the country. He is a past-board member of the Research Chefs Association where he continues to oversee the world's first food waste product development student competition he led the launch of in 2016. Philip is currently the R&D Chef for ReGrained, a San Francisco-based emerging brand that combines culinary science principles with technology co-created alongside the USDA to close the loop between urban craft breweries and sustainable food systems, and rescue the nutritious grain every time beer is brewed.

Interested in Becoming a NGC Sponsor?

#eatingrightisahumanright


New Date

JULY 17, 2019    6-9 PM
6506 SAN PABLO AVENUE, OAKLAND 

We’re pleased to present Traditional Wisdom vs Future of Food, a cook-off that lets chefs face off Iron Chef-style. Each chef will demo a dish inspired by traditional wisdom —the wealth of knowledge from the past, or the future of food — the possibilities that food science and innovation can bring like CBD infusions and plant based meat alternatives. The chefs will be judged on taste, health benefits, and adherence to the theme, and one winner will be selected by a panel of judges including Michelin star restaurant chef Jeremy Belson and ReGrained founder Philip Saneski.

 

THE COOK-OFF

Two teams will battle it out!

TEAM 1

Traditional Wisdom - this team represents the wealth of knowledge from our food heritage —think fermentation, ayurveda, traditional Chinese medicine, herbalism, etc.

TEAM 2

Future of Food - this team represents the possibilities that science and innovation can bring, such as cultured meat, cricket powder, and CBD infusions.


A panel of judges will score the chefs according to taste,
healthiness, and alignment with the theme.

SAMPLING STATIONS

There will be sampling stations of food from our partners.

A list of vendors will be updated shortly

NETWORKING

Join us at the the Cook-Off! where Traditional Wisdom meets The Future of Foods. Network with Foodpreneurs, Venture Capitalists, Nutritionists, Branding Experts and other experienced Entrepreneurs to form business relationships and recognize, create, and act upon business opportunities, share information and seek potential partners for ventures.

Join a Team

Join a Team

COOKING DEMOS
HEALTHY COMPETITION
FOOD SAMPLING STATIONS

JUDGES

Jeremy Nelson

Jeremy Nelson is a Chef, Forager and native to the San Francisco Bay Area. His love of food stems from his family’s emphasis on home cooked meals as a child. Some of his first memories are of grinding wheat with his Mom to make the family's daily bread. These early memories and values would be the basis of a lifelong pursuit of deliciousness.

Philip Saneski

Philip has culinary experience as a line cook in Michelin-Star kitchens, Pastry Chef for an upscale hotel then bread bakery, and at AQ Restaurant, a James Beard Award finalist for best new restaurant in the country. He is a past-board member of the Research Chefs Association where he continues to oversee the world's first food waste product development student competition he led the launch of in 2016. Philip is currently the R&D Chef for ReGrained, a San Francisco-based emerging brand that combines culinary science principles with technology co-created alongside the USDA to close the loop between urban craft breweries and sustainable food systems, and rescue the nutritious grain every time beer is brewed.

Interested in Becoming a NGC Sponsor?

#eatingrightisahumanright

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