FIT Symposium

A Philadelphia native, Marc Vetri opened the storied and critically acclaimed restaurant Vetri Cucina in 1998 with his business partner, Jeff Benjamin.

Within two years of its debut, Vetri was named one of Food & Wine’s Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating. In 2005, he received the James Beard Award for Best Chef Mid-Atlantic.

Following years of accolades at Vetri Cucina, Vetri and Benjamin opened Osteria, Amis, Pizzeria Vetri, Lo Spiedo and Alla Spina, all of which played integral roles in Philadelphia’s restaurant resurgence.

In 2015, Urban Outfitters Inc., a leading lifestyle retail company, joined forces with several of the Vetri Family restaurants. After overseeing a successful transition, Vetri decided to rededicate himself to pushing culinary boundaries at Vetri Cucina.

Vetri Cucina received renewed acclaim in 2017, maintaining its esteemed “Four Bell” rating with the Philadelphia Inquirer and earning a spot on AAA’s exclusive list of Five Diamond Restaurants. Since 2020 Vetri opened Fiorella in the Italian Market of Philadelphia, Mr. Maurice’s Italian in Kyoto, Japan (his first restaurant outside of the U.S.), Osteria Fiorella in Las Vegas, and Pizzeria Salvy in Philadelphia. His latest venture is Fiorella Las Vegas.

In addition to his restaurants, Vetri is the driving force behind the Vetri Community Partnership, a nonprofit dedicated to nutrition education. He is also the author of five award-winning cookbooks, with a new cookbook slated for Fall 2025.

Mike Kostyo is the vice president of Menu Matters, a food industry consulting firm based in Chicago. Kostyo was a recurring guest on Fusion TV’s “The AV Club Show”; has been featured on NBC Nightly News, WGN Radio, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and was a judge on Food Network’s “Eating America.”

Kostyo has a master’s degree in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is also a freelance writer, serves on the board of the International Foodservice Editorial Council, and is on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks.

Kat Craddock is the New York City-based editor-in-chief and CEO of SAVEUR Magazine. She joined the legacy food magazine in 2015 by way of the test kitchen, and in an unprecedented move, acquired the title in 2023.

Craddock has nearly 20 years of combined experience across media as an award-winning writer and recipe developer, and hands-on in food — including as a bread baker, pastry chef, and cheesemonger in acclaimed restaurants and specialty shops throughout New York City, Boston, and Chicago. She’s also the co-author of the forthcoming cookbook, “Eat Better, Sleep Better: 75 Recipes and A 28-Day Meal Plan That Unlock the Food-Sleep Connection” (Simon & Schuster, 2025).

Taylor Hanson is a multi-Grammy nominated musician, a singer, songwriter, producer, entrepreneur and Oklahoma Music Hall Of Fame inductee.

Born and bred in Tulsa, Oklahoma, Hanson has worked in the music industry for 29 years, and sold over sixteen million albums as a member of the pop-rock trio HANSON. He is also a member of the power-pop group Tinted Windows along with members, James Iha (smashing pumpkins, A Perfect Circle), Bun E Carlos (Cheap Trick) and Adam Schlesinger (Fountains of Wayne). He is CEO and co-founder of 3CG Records, Hanson Brothers Beer Company and the Hop Jam Festival, Oklahoma’s largest craft beer and music festival.

In 2007, Hanson co-founded the nonprofit Take The Walk, which combats extreme poverty in Sub-Saharan Africa, promoting awareness of the issues surrounding extreme poverty, and provides essential resources such as clean water, medicine, education and shoes.

In 2014, Hanson founded Food On The Move, focused on strengthening community partnership around the issues of hunger and eradicating food deserts, in Tulsa and Oklahoma. He has served as an advisor or board member to multiple nonprofits and civic organizations including the Sam Noble Museum of Natural History, the Will Rogers Foundation and is currently a National Trustee of the Recording Academy, representing musicians in the Texas & Oklahoma Chapter.

“To love what you do and feel that it matters, how could anything be more fun?” –Katharine Graham

An established, groundbreaking and versatile leader with 20 years of experience in the nonprofit space, Kevin Harper has been at the forefront of innovative community solutions and building the organizations that provide them. What he enjoys most is making a positive impact in people’s lives by empowering others to step into their gifts and abilities. Helping people see their potential and the options around them is for him an incredible feeling.

In Harper’s current role at Food on the Move, he has scaled a once all-volunteer outfit into a multimillion-dollar organization with 11 full-time staff and 500 active volunteers certified by the state of Oklahoma and supported by organizations like the George Kaiser Family Foundation. With a mission to combat food insecurity, he has scoped and delivered highly complex projects and programs, including: an agribusiness entrepreneurship program for underserved inner-city middle and high school students, a three-meals-a-day program for over 800 resettled Afghan refugees, and drive through food distribution during the COVID pandemic.

For his efforts, Harper has led the organization to win not just fruitful donor connections, but also education awards from Oklahoma State University, the Oklahoma Education Association, the Tulsa Health Department Champions of Health, and media coverage as one of Tulsa World’s 10 People to Watch in 2022. This builds off a longer career at A New Leaf, where he was director of marketing and business development for a nonprofit designed to employ people with autism and other developmental disabilities through horticultural therapy. He has also worked as a senior pastor and administrator at two different major churches in the Norman, Oklahoma area, where he organized several community events and a large-scale emergency response effort after a EF5 tornado ravaged the city of Moore, Oklahoma.

Currently, Harper is a founding board member of For Women, Life, Freedom, a national nonprofit designed to bring awareness and liberation concerning the treatment of women and children in Iran. In addition, he serves as a board member of the Cherokee Nation Community and has cultivated deep connections to tribal governments, as well as Hispanic and African-American churches, community organizations, and interfaith groups.

In his down time, Harper is an avid runner and enjoys spending time outdoors, from a day at the lake to mountain climbing in Colorado. However, his favorite thing to do is spend time with his family, and his greatest passion is being a dad. He loves life and all it has to offer and feels most fulfilled when he’s made a positive difference in the lives of others lives, as well.

8am
Breakfast  

8:30am
Welcome Remarks 
Dean Jason R. Evans, Ph.D. | College of Food Innovation & Technology

8:40am
Innovation Lightning Round #1: Puratos

9am
Designing Flavor and Education at Disney
Stefan Riemer | Pastry Culinary Director, Walt Disney World

9:50am
Innovation Lightning Round #2: Southwest Foodservice Excellence (SFE) 
Ashley Haley, RD; Stacy Wiroll

10:10am
Keynote Presentation/Q&A:
Marc Vetri | Founder, Vetri Community Partnership Mobile Teaching Kitchen  

11:05am
Innovation Lightning Round #3 
Sam Burgess

11:25am
Presentation/Q&A: Ending Food Deserts
Taylor Hanson and Kevin Harper | Food on the Move

Join Food On The Move’s founder Taylor Hanson and CEO Kevin Harper as they share the initiatives they are implementing to transform food deserts and the legacy issues created by living food-insecure through creating access, education, and innovative solutions. 

12:15pm
Lunch | Culinary Arts Museum 

1:45pm
Breakout Block #1 | Roundtables

Wild Mushrooms: Identification, Harvesting and Safe Consumption
Christine Gagnon | Uncanoonuc Foraging Company 

Dive into the fascinating world of wild mushrooms learning key techniques for identifying edible mushrooms and distinguishing them from toxic lookalikes. This session will cover important topics like proper foraging methods, best practices for harvesting, and essential food safety tips to ensure you’re enjoying your wild finds safely. Expert forager Christine Gagnon will share insights into common mushroom species, the risks of misidentification, and how to properly cook and preserve wild mushrooms to maximize both flavor and safety. Whether you're a beginner or an experienced forager, this session will give you the confidence to explore the woods while protecting your health.

The Why, Why Now and How of Original Cookbooks
Jessica Carbone, Ph.D. | Saveur Magazine Book Coverage Contributing Editor

This workshop offers participants the rapid-fire opportunity to conceptualize and pitch ideas for original cookbooks. In about 75 minutes, this workshop will start with an overview of successful and pathbreaking cookbooks across culinary history, followed by group activities to tease out ideas for each imagined book's scope and audience, and the choices each book makes editorially and visually to communicate the author/chef's vision. 

Food as Medicine
Associate Professor Michael Makuch '03, '05 M.A.T., CEC | Johnson & Wales University

Community Crossroads: Clinician & Community Collaboration toward Better Health
Bryce Perler, M.D.| Gastroenterology, Brown Medical 

Discover how clinicians approach leveraging nonprofits and other community-based programs to deliver food-centric care and education to their patients.

Bridging the Gap: Promoting Food Literacy throughout the Lifespan
Camryn Kennedy '25 | Student, Johnson & Wales University 
Kelly Houle, Ph.D. | Educational Specialist, University of Rhode Island 
Katie Kirakosian, Ph.D. | Director of Development and Sustainability & Project AWARE Coordinator Chariho Reginal School District

Dive into the challenges of integrating food system education in the K-12 arena and be inspired by recent successes in the Northeast. 

Hive to Glass: A Tasting Journey from Honey to Mead
Join chef Jeremy Houghton for an immersive experience exploring the delightful worlds of mead and honey. In this breakout you’ll dive deep into the rich history, flavors, and techniques behind these golden nectars! You’ll learn the art of tasting honey, how to identify its nuances, and discover ways to incorporate it into your kitchen and from there, transition into the fascinating world of mead-making. We’ll guide you through a tasting journey where you'll not only learn about the craftsmanship behind each mead but also how to pair them with food for the ultimate sensory experience.

4pm
Learning the Ropes: A Deep Dive into Seafood Literacy
Moderator: Sammy Monsour  
Panelists: Derek Wagner '99, '19 Hon., chef and owner, Nicks on Broadway; Branden Lewis 

Join acclaimed chef and sustainability advocate Sammy Monsour for an engaging panel discussion that navigates the intricate world of seafood literacy. This dynamic conversation will feature four talented chefs from the region, each bringing their unique expertise to the table. Together, they’ll explore four essential topics, offering fresh perspectives and actionable insights into the future of sustainable seafood.  

4:45pm
Innovation Lighting Round #4 
Sam Burgess '18 | VP of Culinary Outreach, Forge to Table

5:15pm
Cocktail Reception 
Music by Matt Byrnes   

8:15am
Breakfast Mix and Mingle 

9am
Breakout Sessions | Student Maple Recipe Contest

Adaptive Pastry 
Frank Carrieri '15, MA | Senior Chef, Callebaut Chocolate Academy

What will tomorrow’s pastry be like and what sort of societies will it serve? This hands-on class explores pastry as a dynamic, evolving craft that responds to the modern consumer. Through four pillars — Lifestyle-driven Pastry, Flavor as Dialogue, Inclusive Indulgence, and Reimagined Tradition — students will create desserts that engage with consumer needs, bridge flavor innovation, and foster communal dining experiences despite dietary restrictions. This class aims to shape the future of pastry by encouraging chefs to engage, adapt, and create with intention.

Wicked Good Raw Bars
Sammy Monsour | Chef, Author, Food Activist

Dive into the art of creating stunning seafood raw bar towers with acclaimed chef and sustainability advocate Sammy Monsour. In this hands-on workshop, you’ll learn to shuck, crack, and slice like a pro all while exploring the connection between local ecosystems and the seafood on your plate, using the best farm-raised and wild-caught seafood from New England gaining the confidence to champion sustainable seafood practices. 


The Gluten Free Bakery
Monica Glassn | Founder, Chef WLDFLR Gluten-Free | Verveine Cafe & Bakery

In this immersive gluten-free baking class, discover techniques to create irresistible sweet and savory delights using Chef Glass’s signature WLDFLR gluten-free flours. Learn to bake Japanese milk bread, galettes, biscuits, and peanut butter miso cookies with all the taste and texture of the gluten-full originals. Whether you are gluten-free by choice or necessity, this class will leave you feeling confident in your gluten-free baking skills. 

Developing Your Signature: A Food Photography Styling Crash Course 
Sheryl Julian | Former Food Editor, Boston Globe
Sally Vargas | Cook, Writer, Photographer, Teacher

In this hands-on breakout session, acclaimed food photographers Sheryl Julian and Sally Vargas join the essentials of food photography and styling, including lighting techniques, composition, camera settings, and styling tips. Through practical exercises, attendees will discover how to create visually stunning food images that tell a compelling story, whether for social media or professional use.

Second Scoop Ice Cream: An Innovative Approach to Culinary Sustainability
Instructor Kelly Fernandes '11 and Senior Instructor Tim Brown | Johnson & Wales University

Through the lens of zero-waste cooking, this session explores sustainable practices that reclaim surplus produce, overripe fruits, and other overlooked food products, turning them into creative ice cream flavors and complementary toppings. Attendees will gain insight into strategies for reducing food waste within culinary contexts, while also learning practical techniques for incorporating rescued ingredients into appealing products. This demonstration not only fosters sustainable culinary innovation but also encourages participants to rethink and repurpose everyday ingredients, advancing both environmental stewardship and creative gastronomic practices.

1pm
Lunch Buffet

1:30pm
Recipe Contest Presentations, Tasting and Judging

2:20pm
The Great Debate | Food Trends
Moderator: Alexa Gagosz 
Panelists: Mike Kostyo & Kat Craddock 

3:30pm
Student Recipe Winner Revealed 

3:45pm
Closing Remarks
Dean Jason R. Evans, Ph.D. | College of Food Innovation & Technology

With two days of expanded programming, this year’s FIT Symposium focused on bringing a world of culinary techniques to Providence. With a full day of interactive workshops, attendees could try new working methods and learn from experts in soba making, plant-based pastry, coffee cupping, chocolate-making, and more.

In addition, Jacques Pépin ’10 Hon. and Farmer Lee Jones shared wisdom from their long careers — Pépin of his 70 years of making people happy with his cooking, whether on PBS or Instagram, and Farmer Lee Jones of his 40 years of sustainable farming.

FIT Symposium Brings a World of Expertise to Life

“Cooking is love. You cannot cook indifferently.” Jacques Pépin ’10 Hon.

Culinary professionals have a reputation for being independent and driven, and their work frequently demands a head-down work ethic favoring autonomy over community. The third edition of JWU Providence’s Food Innovation & Technology (FIT) Symposium brought together a diverse group of chefs, activists, makers and creators to network and collaborate.

Building Culinary Community at the FIT Symposium

Johnson & Wales University’s College of Food Innovation & Technology (CFIT) held the second FIT Symposium, a virtual gathering of the food industry’s top thought leaders, in March 2022.

Watch a playlist of individual panels below. (You can scroll through the panels by clicking the button marked “1/11” in the upper right corner of the screen.)

Panels included:

• Culinary Nutrition Defined
• Food Safety Evolution
• Future Focused: Leveraging Trends to Shape the Industry
• Leading Women: The Entrepreneurship Journey
• Reaching our New England Food Vision
• Peak Performance: Fueling the Modern Athlete
• Innovation from Curiosity
• Focused on Food Justice
• Keynote: Evolution of a Chef
• Growing a Grainshed
• Closing the Gap: Cannabis & Your Overall Health

The 2021 FIT Symposium examined the curve balls, unexpected challenges and potential for massive change that 2020 threw the industry’s way. Veteran restaurateurs Emeril Lagasse ’78, ’90 Hon. and Aarón Sánchez served as keynote speakers, sharing their own lessons learned, while Champe Speidel ’00, ’16 Hon. of Persimmon (Providence, RI), Paul Kahan of One Off Hospitality Group (Chicago, Ill.), and Lindsay Tusk of Quince (San Francisco, Calif.) traded war stories and wisdom from an unprecedented year of upheaval and adaptation.

Watch their thought-provoking discussions below, and catch up on the takeaways in this post-Symposium wrap-up.