Get your Fall started right by digging into the future of food with the Chicagoland Food & Beverage Network at Taste the Trends: Culinary Collaborations, presented in partnership with The Hatchery Chicago and Datassential.
We will kick off with an up-to-the-minute trends presentation from Datassential (www.datassential.com), the industry leader in food and beverage intelligence. Their data-powered insights will reveal what’s trending across the food and beverage landscape from menus, to new flavor breakthroughs, to ever-shifting consumer preferences.
Following the presentation, guest chefs and emerging food brands will take the spotlight showcasing bold, trend-inspired creations that reflect the spirit of innovation and culinary creativity. From cutting-edge techniques to unexpected flavor pairings, you'll get a first taste of what’s next in the food and beverage industry.
Come hungry for fresh ideas, bold bites, and meaningful connections with fellow entrepreneurs, food lovers, and industry leaders.
Taste the future. Celebrate collaboration
Agenda
5:00 PM Doors Open
5:30 PM Trends Update / Q&A
6:30 PM Tasting and Networking
8:00 PM Event Ends
SPEAKER
SAMANTHA 'SAM' HORVATH
Insights Consultant
Datassential
Sam Horvath is a Chicago-based Insights Consultant at Datassential with nearly a decade of experience in foodservice market research. With a degree in marketing and a background in market research at an ingredient manufacturer prior to Datassential, she brings a well-rounded perspective on the trends shaping the future of food. She helps clients across all sectors of the industry turn data into actionable strategy.
CHEFS
CHEF PETER KOLAVO
Associate Research Chef, Oils
South Chicago Packing
Peter is the Research and Development Chef at South Chicago Packing, a 5th generation family owned edible oils facility in the Bridgeport neighborhood in Chicago. Having previously worked as an options and futures trader in New York and Chicago, Peter went back to school at Kendall Culinary graduating in 2018, while working at Ed Miniat as a R&D pilot plant manager. Peter moved over to South Chicago Packing 5 years ago and helped develop, market and sell shortenings and oils for baking, frying and general purpose cooking like SCP Wagyu Beef Tallow. He now lives in Valparaiso Indiana with his wife and two young boys who are also avid hobby farmers and gardeners.
More chefs to be announced....
This Event is Hosted in Partnership With:
We Acknowledge the Valued Collaboration of:
