FIT Symposium: Mind, Body, Menu
The future of food is about more than what’s on the plate.
Mind, Body, Menu
November 5-6, 2026
Join chefs, restaurateurs, nutrition experts, educators, food innovators and hospitality leaders for two days of inspiring conversations, hands-on learning and memorable culinary experiences at the 2026 FIT Symposium.
This year’s theme, Mind, Body, Menu, explores the powerful connections between wellness, performance, sustainability and the future of food. Through keynote presentations, panel discussions, interactive workshops and culinary demonstrations, attendees will examine how the industry is evolving — and the role each of us plays in shaping what’s next.
What to Expect
Whether you’re a chef, educator, hospitality professional, healthcare practitioner, entrepreneur or student, the FIT Symposium offers fresh perspectives, practical insights and meaningful connections.
At the FIT Symposium, you can expect:
- Inspiring keynote speakers from across the culinary, hospitality and wellness industries
- Dynamic conversations on food, health, hospitality and innovation
- Interactive breakout sessions and hands-on workshops
- Live culinary demonstrations and tastings
- Networking opportunities with industry professionals, educators and students
- Innovation showcases featuring emerging products, technologies and ideas
Topics You’ll Explore
Programming will examine timely issues shaping the future of food and wellness.
You’ll explore topics on:
- Culinary wellness and mental health
- Nutrition and performance
- Fermentation and food science
- Sustainable food systems
- Digital wellness and modern culinary careers
- Hospitality innovation
- Food education and teaching kitchens
- Seafood, agriculture and responsible sourcing
- Culinary craftsmanship and hands-on techniques
Teaching Kitchens and Enhanced Nutrition Education as Transformational Strategies
David Eisenberg, MD, Director, Culinary Nutrition, Harvard TH Chan School of Public Health
Despite unprecedented advances in medicine, poor nutrition remains a driving force behind many of today’s health challenges. In this plenary, Dr. David Eisenberg explores the evolution of teaching kitchens and how they bring together culinary arts and healthcare to improve health outcomes, encourage behavior change and redefine nutrition education.
Hospitality Without Hangovers
Sam Diminich
The food and hospitality industry is built around celebration, long hours and high-pressure environments, but for Chef Sam Diminich, embracing wellness became a catalyst for personal and professional growth. In this candid session, he shares his journey toward building a healthier, more sustainable career in food and hospitality.
A Rising Tide
Moderator: Jordyn Zacharias
Panelists: Marisa Ferris, Chelsea Murgo and Jim Boyd
Explore the stories of Rhode Island’s multigenerational fishing families and how their roles, traditions, and livelihoods have evolved over time. Panelists will share perspectives from harvesting, family business operations, seafood sales, and mentoring the next generation of fishermen. The discussion will examine changing regulations, waterfront access, and the challenges of sustaining a local commercial fishing industry. Attendees will also learn why knowing the source of their seafood matters and how locally harvested species move from Rhode Island waters to markets, restaurants, and consumers throughout the state.
Fermentation’s New Frontier: Tradition, Wellness and the Modern Menu
Moderator: Richard Miscovich
Panelists: Sandor Katz
Join fermentation pioneer Sandor Katz in conversation with and Richard Miscovich to explore how ancient preservation techniques have become a defining force in contemporary food culture. From flavor development and culinary creativity to wellness and consumer demand, they will examine fermentation’s growing influence on menus and its enduring connection to health, community and the future of food.
Thursday, November 5
9am — Welcome Remarks
Jason Evans, Ph.D., dean, College of Food Innovation & Technology
9:10am — Keynote
Dan H. Kish, Culinary Innovator and Food Industry Leader
9:45am — Sandor Katz in Conversation with Richard Miscovich
Discover how fermentation connects tradition, culinary creativity, and wellness while influencing the future of food and dining.
10:45am — Teaching Kitchens and Enhanced Nutrition Education as Transformational Strategies
Empowering Healthier Communities Through Teaching Kitchens and Nutrition Education
David Eisenberg, MD, Director, Culinary Nutrition, Harvard TH Chan School of Public Health
11:30am — Hospitality Without Hangovers
Redefining Success in Hospitality Through Wellness, Leadership, and Personal Growth
Sam Diminich
Breakout Sessions
1:30pm — Various Presenters
- 86 the Stigma: Practical Tools for a Healthier Hospitality Workplace: Supporting the People Behind the Service: Wellness Tools for Hospitality Professionals
- The Martha’s Vineyard Effect: A Case Study in Menu Innovation and Safety: The New Allergy Landscape: How Restaurants Are Adapting to Evolving Guest Needs
- Navigating Digital Wellness in the Culinary Space: More Than Likes: Understanding the Impact of Digital Culture on Hospitality Professionals
- From Luxury to Lifestyle: The Mind-Body-Member Connection: Beyond Amenities: Creating Holistic Member Experiences Through Food, Wellness, and Community
- Scalability without Sacrificing: Scaling with Purpose: Maintaining Excellence While Meeting Demand
2:50pm — The Great Debate: Who Do We Cook For?
Michelin or Mission: What Should Define Culinary Success?
Moderator: Alexa Gagosz
Panelists: Chris Coombs, Derek Wagner
3:10pm — A Rising Tide
Local Waters, Local Stories: Rhode Island’s Fishing Industry Then and Now
Moderator: Jordyn Zacharias
Panelists: Marisa Ferris, Chelsea Murgo and Jim Boyd
4pm — Beyond Burnout: Building Healthier Culinary Careers
The Sustainability of People: Rethinking Success in the Restaurant Industry
Moderator: David Dedekian
Panelists: Kaitlyn Roberts
4:45pm — Cocktail Reception
Music by Matt Byrnes
5pm — Culinary Club Dine Around
Featuring Culinaria Latina, Pastry Arts, Cooking Asia, Second Scoop, and Charcuterie Club
Friday, November 6
8:15am — Breakfast
8:45am — Welcome Back Remarks and Workshop Guidance
Jason Evans, Ph.D., dean, College of Food Innovation & Technology
9am — Hands on Workshops
- Wild Cultures, New Frontiers: A Hands-On Fermentation Workshop: The Art and Science of Fermentation: Tradition, Technology, and Culinary Creativity
- Making Every Cut Count: A Hands-On Workshop in Tuscan Whole Pig Utilization, Agricultural Stewardship, Artisan Sausage Production and Modern Food Safety
- Mindful Layers: The Art and Innovation of Modern Laminations
- Challenge Accepted: Recreating Signature Dishes for Food Allergy-Friendly Dining
- Nourishing Connections: A Hands-On Journey Through Cambodian Cuisine
- Mill to Menu: Maine Grains approach to harvesting, milling & grain cookery
- Pasta as Practice: Technique, Texture, Timing
- Culinary nutrition in Action – Culinary Techniques That Transform Health
1pm — Lunch
A grand buffet from all of the workshops.
2:30pm — Conference Conclusion
Take your FIT experience beyond the symposium. From Providence to points around the state, explore the restaurants and businesses owned and operated by JWU alumni — and get a taste of the community they call home.
Registration is Open
Reserve your spot today and take advantage of our discounted hotel block as you begin planning your FIT Symposium experience.
Sponsors
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Platinum Level
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Looking Back at FIT
Last year’s Cultivating Food Literacy theme sparked conversations around sustainability, food as medicine, food access, culinary innovation and more. Explore the ideas, insights and connections that came out of two days at FIT 2025, and watch 10 key takeaways from the event.
10 Things I Learned at the 2025 FIT Symposium
Marita Hurn ’23
Symposium Workshops in Action
