2023 Taste the Trends: The Next Wave

We are SOLD OUT!  Registration is CLOSED!! 

It's an evening featuring the next wave of hot-off-the-grill trends from Datassential.  

Join us to walk the kitchens, meet the chefs, and sample new culinary trends - giving you a true insider’s perspective on the tastes and forces that will revolutionize eating and drinking in the coming year.

We are SOLD OUT!  Registration is CLOSED!!   Reserve your spot and enjoy the latest cocktails, and fabulous foods from a group of talented local chefs.  Here is a sneak peek of some of their creations:

The TREND EXPERT:

Bridget Hegg RDN, MBA, Associate Director, Datassential

As a food enthusiast and dietitian, Bridget brings a unique point of view to the foodservice industry. Having worked in restaurants, colleges & universities, hospitals, and in foodservice sourcing she loves working with clients to develop creative foodservice solutions. She holds a degree in Nutritional Science and Dietetics from Cornell University and an MBA from Dominican University.  

Bridget is an associate director at the market research firm Datassential. Datassential makes the food industry smarter, providing trend software, predictive analytics, and consumer and operator insights that help manufacturers, food retailers, and chain restaurants innovate and sell more intelligently.

The CHEFS:

Chef Daniel Espinoza, Corporate Chef, olam food ingredients (ofi)

Chef Daniel is the chef for Latin American cuisine at ofi. His love and extensive experience with Mexican and Latin cuisine drives his unique ability to connect with trends that are current and developing throughout the US and his desire to introduce consumers to tradition and technique. Most recently, Chef Espinoza and team won the prestige pork competition “cochon 555” crowning him the prince of pork in Chicago. In 2017, Espinoza was nominated as a finalist for “eater young guns”. In 2016, he participated in “Top Chef Mexico,” during which he tested his Chicano cooking style to high praise by finishing in the top 4 out of 15 competitors. Also in 2016, Espinoza consulted on Lincoln Park’s Holy Taco! that earned his barbacoa recipe “one of 100 best things we ate” by Timeout Chicago and earned a place among Zagat’s “30 Under 30” in 2015. 

Chef Dave Histed, Executive Research Chef, Ed Miniat

Chef Dave Histed is the Executive Research Chef of Ed Miniat, a family-owned custom sous-vide protein manufacturer located on Chicago’s South Side. From humble beginnings, he earned his associate’s degree in Culinary Arts Management from The Culinary Institute of America (Hyde Park, NY) where he was also elected to serve as his class leader during his time there. Chef Dave loves to volunteer his talents with our wonderful community having taught cooking classes with Share our Strength’s “No Kid Hungry” initiative while working in Chicago, serving as the keynote speaker on meal kits in the grocery industry during the 2019 Progressive Grocer Meals Solution Conference, and serving as a keynote speaker with the Research Chef’s Association National Conference in 2020. He also enjoys filming culinary adventures, having cooked over 20 times on live tv with KDKA in Pittsburgh and hosting an 8 part Youtube series cooking epic food in a 200 gallon fryer. 

Chef Jaime Mestan, Regional Director of Culinary, Griffith Foods

Chicago native, raised in Arizona, Jaime Mestan CRC, has been cooking all her life. She graduated from Kendall College with a Bachelors degree in Culinary Arts and Hospitality Management and went on to work for Oprah’s personal chef, Art Smith. Her area of restaurant expertise had transformed into a passion for the world of Research and Development. Chef Mestan is a multiple national winner of the Research Chef Association professional Culinology® competition, by demonstrating her skill, knowledge and professionalism. She is currently the Regional Director of Culinary for North America at Griffith Foods in Alsip, Illinois where she collaborates with their extensive global teams to blend care and creativity to nourish the world. Mestan is on the Executive Board for the Research Chefs Association and holds the position of Immediate President.

Chef Casey Schallert , Senior Corporate Chef / Manager of Savory Applications, Bell Flavors and Fragrances

Casey is the Senior Corporate Chef/ Manager of Savory Applications at Bell flavors and Fragrances where she has held multiple positions focusing on flavor trends, Culinary sales demonstrations, and strategy for the savory flavor division.  Prior to her time at Bell Casey worked at Nutek Food Science where she focused on sodium reduction across a wide range of applications, building her technical background.  Casey started her career at McCormick as an intern learning the ins and outs of the consumer products and food service side of the food industry.  She holds an associate degree in culinary arts and a bachelor’s degree in culinary science from the Culinary Institute of America.  She is currently finishing up her Master’s Degree in Food Science at Kansas State University with an anticipated graduation of December 2023.   Casey is a member of the Research Chef’s Association and the Institute of Food Technologists.  She has a passion for food and creating winning customer experiences. 

This event is brought to you in partnership with:

We thank the following companies for participating in this event:

Tasty samples provided by: