Speakers

Mary  Fabrikant

While standing in line to purchase textbooks at my undergrad college bookstore, I saw an international cookbook on the remainders table for $1. I bought it. The first lamb stew I cooked from that book was the beginning of my culinary career. That cookbook was lost in an apartment move, but not my love of cooking.

When the tech bubble burst in 2001 and my telecom employer “optimized” 100,000 employees worldwide, I turned my love of food and cooking into my career. In a single week I registered as a student at Johnson & Wales and with the Colorado Secretary of State for a catering business license. For 17 years, I catered awesome parties with great fresh flavors. I taught as an adjunct at my alma mater and was honored to be hired as full-time faculty 4 years later. I try to instill in my students a love of food, cooking and food history, as well as pride in professionalism. There’s a big, food-centric world out there…go play in it!
 

Sessions

Ferments & Food Waste; Reimagine, Reduce, Repurpose