Videos

With feedback from the ICCA board of directors, we have decided to begin a new series of Webinars beginning on March 1, 2022 and will host one on the first Tuesday of each month through 2022.  We are very excited to share the current successes from both our member community of corporate chefs from the nation’s largest chains and our sponsors who represent the leading food and service manufacturers in the USA. The webinar series will begin at 4:00 pm on Tuesday, March 1st and repeat on the first Tuesday of each month at the same time.  Please register for the New ICCA/GCIA Webinar Series here.   We are excited to get back to our normal schedule of networking and education for both members and sponsors this year.  There are more details for these activities in the events section of our ICCA website. We had great success for the events we ran in 2021 including our  2021 ICCA Summit in Providence, Rhode Island.  We were told we were one of the first post-pandemic major corporate events in state at that time.  During the ICCA/GCIA 2nd Annual Virtual Holiday Party in December we showed a recap video of our live experiences from 2021, also below that is a video showcasing the ICCA Culinary Immersion Kentucky featuring an amazing bourbon experience.  Here are those videos:

The last webinar featured one of the current competitors on the Top Chef season that is still airing. Shota Nakajima, an amazing chef who is now creating lines of more than 80 people in Seattle to taste his Karaage, Japanese Fried Chicken at Taku, his Osaka-influenced street food spot. They are serving over 400 pounds of chicken per day in this 1500 square food restaurant and it is takeout only at the moment.  You will learn many new techniques about using traditional Japanese flavors that the masses are craving. He also speaks about his unique way to use soy and fish sauce that he learned during his five year stint in a Michelin Star restaurant in Japan. Claire Conaghan, Content Team Group Manager from Datassential talks about their new “Inspiration Reports” on comfort, multi-ethnic & Asian foods.

Below are videos from the most recent webinars in the new GCIA/ICCA Webinar series titled; “The New Normal; What Can We expect?” include legendary and star chefs from the Food Network including Simon Majumdar and Justin Warner. They have just been the cohosts of the Tournament of Champions along with the host Guy Fieri. If you have not seen this, you need to watch it.  It features many chefs you have met at our ICCA events over the years competing in a single elimination competition that included Maneet Chauhan, Richard Blais and Jet Tila to name a few.  They will also be live at our ICCA Summit Providence from June 26 – 29, 2021. Go to the events section of our website to register as an attendee for the event it is free to all members.

The last webinar on Cinco de Mayo featured Mexican cheeses and creative uses of these upward trending products.  Master Cheese Experts from Dairy Farmers of Wisconsin and V & V Supremo did a demonstration of new menu items together with Carly Levin from Datassential. Here is the link to the PowerPoint presentation by Carly Levin and the team at V & V Supremo Datassential + V & V Supremo 05.05.2021 Insights ICCA Webinar Here is the full one-hour video recording of the webinar:

The first webinar in this new series featured award winning chefs from New England who will be involved in our 18th Annual ICCA Summit from June 26 – 29, 2021 at the Graduate Hotel in Providence. Jeremy Sewell, chef-owner of Row 34, Ben Sukle, chef-owner of Oberlin in Providence and Mariana Gonzalez-Trasvina, executive chef at Bar ‘Cino talked about their unique twist on classical New England recipes. All three are James Beard Award Nominees for Best Chef New England.   Remember, you must register for this new series: To register for the entire new webinar series that begins on April 21st, go to: Here is the link to register once for all of the new webinar in this series.

The last webinar in the most current series “Innovation to Inspire; a Vision for Tomorrow’s Menus” featuring Kelly Dykhuizen from Datassential, Another Broken Egg’s Jason Knoll, Tamra Scroggins from The Daily Grill & Alexei Rudolf with the California Avocado Commission. Kelly Dykhuizen, Account Manager at Datassential  presented an amazing deck –  Datassential – ICCA Seasonal Innovation Webinar on Seasonal Trends with a focus on everything from seasonal fruits, sweet and savory seasonal items and even seasonal trends for proteins and cheeses.

Jason Knoll, VP of Culinary for Another Broken Egg discussed the breakfast daypart and trend changes since the pandemic began, along with the use of avocados, strawberries and blueberries as seasonal luxury menu items. He has created some innovative drinks and jams as well that he shared with us. Tamra Scroggins, Director of Food Culture for The Daily Grill discussed their use of Blueberries, California Avocado’s and other fresh ingredients plus how branding the menu has increased consumer demand in their restaurants. She also discussed interesting uses for many other seasonal items used for innovation in beverages. Alexei Rudolf, Foodservice Marketing for the California Avocado Commission discussed the role Avocado’s play in seasonal menus from LTOs to promoting freshness by calling out seasonal. He also discussed the tangible benefits offered to chains through their growers and processors.

The March 24th Webinar featured speakers included Thea Thomas, a veteran fisherman from the Copper River area in Alaska; Leah Krafft from Alaska Seafood Marketing Institute; Marie Molde from Datassential and Keith Brunell from Nordstrom Restaurant Division. Below is the full webinar video of the webinar and, as promised, below that is the video from our ICCA Culinary Immersion Alaska from a three day trip in 2019 with ICCA members and sponsors:

The theme for the last webinar featured ICCA members who have opened Ghost Kitchens, Virtual Kitchens or even new concepts running from an existing chain kitchen.  Efrem Cutler, Senior Director, Executive Corporate Chef for Bloomin’ Brands talked about their Tender Shack delivery concept running out of Outback Steakhouses and Carrabba’s Italian Grill kitchens plus their new Aussie Grill concept. Alex Sadowsky, Concept Chef for Twin Peaks talked about their first virtual kitchen that recently launched and their plans for 3 more ghost/virtual kitchens in the plans for the next six months. Luis Haro, Director of Culinary for SPB Hospitality who’s brands include Logan’s Roadhouse, Old Chicago Restaurants, Rock Bottom Restaurants & Brewery discussed their Twisted Tenders and Roadies Slider new concepts. Mark Brandau, Project Manager from Datassential shared data on these trending activities in our industry.

 

The Wednesday, February 24th webinar featured Kendra Keenan, Global Marketing Manager and RJ Harvey, Director of Culinary for Potatoes USA; Shane Schaibly, VP of Culinary Strategy at First Watch and Marie Molde,  Client Solution Specialist at Datassential. Kendra and RJ presented inspiring dishes highlighting potatoes as the main ingredient including a culinary demonstration featuring three trend-leading potato driven recipes with amazing plating. Potatoes USA ICCA GCIA Webinar Slides

Shane discussed their new prototype which includes an indoor and outside bar, along with a second kitchen designed exclusively for takeout and delivery. He also discussed the role-out of their new menu and the logic behind those changes plus how takeout and third-party delivery has been working for them. Marie used the resources at Datassential to showcase global flavor trends with an emphasis on breakfast and potatoes – it was such a hit with the members and sponsors emails started right after the webinar to get copies of this PowerPoint. Marie Molde Datassential ICCA GCIA Webinar Ethnic Trend & Breakfast Presentation_0221

The last webinar featured Don Fox, CEO of Firehouse of America who talked about their success in the past year with their Firehouse Subs brand.  He also discussed his role as a long-term board member of the NRA and FRLA.  Mindy Armstrong, Menu Strategist – Product Development for Buffalo Wild Wings discussed their marketing before the Super Bowl and the results of their amazing marketing programs around events.  She also talked about all of the changes they have created on the menus and how they are communicating that to their key customers. Linda Ashbrook, Director of Innovation Strategy and Customer Solutions for Datassential comes from a long history running innovation research at Taco Bell, Chipotle, and others . She also is the author of Datassential’s “IDEA” innovation process, which she will share during the webinar.https://youtu.be/YMrjeia0quo

Below are the videos from our first two GCIA/ICCA webinars in this new 2021 series that featured new menu trends and labor saving best practices. Other posts included videos from all webinars we created since April 2020. The keynote speakers on our last video were the following: With nearly 17 years of experience working in the Senate Democratic Leadership, Stacy Rich joined the Cornerstone team as a principal in January 2020 after serving as the leadership staff director for Sen. Patty Murray’s (D-WA) office. Stacy has been at the center of all major policy debates for nearly two decades, serving as Sen. Murray’s liaison to the Senate Democratic Leader, Democratic Whip, other Senate/House leadership teams, supporting the Senator’s work as Ranking Member of the Senate Health, Education, Labor and Pensions (HELP) Committee. She also played key roles supporting Sen. Murray’s work in leading the caucus to successfully passing landmark pieces of legislation including the Affordable Care Act and the Every Student Succeed Act (ESSA) among others. She talked about the agenda for this year, the challenges and opportunities for labor, as well as discuss the Covid-19 response and relief and how it effects the foodservice industry. Jack Li, Haiku Master at Datassential, and his team presented the next generation LTO trends and solutions for food manufacturers and GCIA Members with a focus on automation and robotics. Alex Sadowski, concept chef at Twin Peaks, discussed the challenges our industry faces with regards to labor issues. They have successfully accepted the challenge and right now, because of cutting items and SKUs, they have been able to reduce labor from 18% to 25%. This is a massive cut compared to 2019 and honestly is lower than they would like. Another factor is one our entire industry is facing today and will in the short future – a hard time re-staffing in a lot of locations due to stimulus and other economic effects. They have a really big gap in restaurant size and sales volume, but the larger stores have reduced labor by 200+ hours a week. These best practices are something every member in our associations can benefit from.

This video from our first in the series featured a recap of what trends were successful in challenging 2020, coupled with predictions for 2021. The kick off of our exciting new series featured Carly Levin, the Plant Based Expert and an Account Manager at Datassential. who showcased data on trends to look out for in 2021. Here is a link to her presentation. Cliff Pleau, visionary and co-creator of Seasons 52 and former VP of Bloomin’ Brands discussed his view for new menu additions over the next year while experts from SRG & US Highbush Blueberry Counsel’s presented a  vision for “The Restaurant of the Future.”  The SRG experts included: Jeremy Kay, Director of Brand Environments, and Chef Rosalyn Darling, Associate Culinary Director plus Kasey Cronquist, President of the US Highbush Blueberry Council who talked about culinary solutions and how Blueberries Deliver for the Restaurant of The Future.

 

This webinar featured celebrity judge Simon Majumdar, from the Food Network, who hosted a scotch and whiskey tasting with a complete history of those famous distilled spirits on the video below. Here is the link to Simon Majumdar Scotch Whisky Presentation plus Simon offered a special presentation on Tikka Masala: Simon Says Tikka Masala.  Brian Malarkey, famous celebrity chef from Top Chef and multiple restaurant owner in Southern California also shared his success during this pandemic.Jack Li, Haiku Master at Datassential, presented this trends deck, Jack Li Datassential Trend Presentation 11.11.2020, that are now the most popular menu items at this stage during the pandemic.  Here is the video including all three of them:

Below is the link to the video from the webinar featuring Washington DC insiders with a special look into this election year. Plus Brad Nelson, VP Global Culinary for Marriott International also joined us to talk about their company and the innovation they have created during these past six months. Brad’s insight into the global hotel industry and menu trends is a must watch for all ICCA members.

The video below is the most recent webinar in the new series titled: “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” featured Adam and Jackie Sappington, award winning chefs from Portland, Oregon. Adam Moore and Alan Kahn from the Idaho Potato Commission also showcased innovation using Idaho Potatoes and a special surprise guest Bill King, a past ICCA board member and corporate chef, who now is a farmer in the Portland area talked about his new venture that would have been a part of our Culinary Road Trip later this month.   Here is the link to register for the new webinar series.

This recent webinar featured Chef Ethan Stowell and Keith Brunell on their successful collaboration in new menu development for Nordstrom restaurants.  The complete video recording is below and also includes Alaska Seafood Marketing experts Michael Kohan, Seafood Technical Director and Jann Dickerson, National Accounts who talked about trends in the seafood industry. 

We began a new series of webinars on September 16th that features Celebrity chef demos and experts from all aspects of the foodservice industry. This new series titled; “Innovation from the US and Around the Globe for Today’s Leading Multi-unit New Menu Developers” featured Chef Edward Lee, chef-owner of 610 Magnolia and Whiskey Dry in Louisville showcasing bourbon as an ingredient and Marie Molde added trend information from Datassential’s vault including menu trends using bourbon as an ingredient. Other elements included Beau Taylor Beckman, a sixth generation descendant of Edmund Haynes Taylor, Jr., celebrated as the “father of the modern bourbon industry” and former owner of the Kentucky distillery known today as Buffalo Trace.   Beau and two special guests conducted a virtual bourbon tasting at the end of the webinar. See both videos below. 

Below are links to all ten webinars in the original series of webinars titled:  that have happened every other week since the end of April: The featured chef members for this tenth and last webinar in our series titled, “ICCA/GCIA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future” include: Stephen Bulgarelli, VP Culinary for Applebee’s Grill & Bar and Jeff Mann, VP of Culinary for Alamo Draft House & Cinema. 

The featured members and sponsor for this ninth webinar include: Curt Seidl, Vice President Culinary Support for Morrison Healthcare, a sector of Compass Group; Aaron Staudenmaier, Concept Chef for Whiskey Cake Kitchen & Bar, one of Front Burner Restaurant Group’s eight concepts and Evan Topel, Corporate Chef for Emmi Roth, a Wisconsin-based craft cheese manufacturer. Plus, Jack Li and the team at Datassential are helping us with up-to-date facts on the industry.

Here is the video from the eighth webinar in our series featuring Michael LaDuke, VP Corporate Executive Chef for The Capital Grille; John Frick, Director of Menu Development for Eat’n Park Hospitality Group & Janet Armstrong, Senior Technical Sales & Culinary Manager for Mars Foodservices US. Jack Li, Datassential’s Haiku Master also joined our team with insights from their research at Datassential:

The featured members and sponsor for the seventh webinar in the series were Dave Woolley, Director of  Culinary for Buffalo Wild Wings; Desmond Fannin, Director, Culinary Training & Support for Sodexo North America and Chris Rheault, Vice President Operations for Fresh Concepts.  Jack Li, Datassential’s Haiku Master also joined our team with insights from their research at Datassential. Below are all seven video recordings from our ICCA/GCIA Webinar Series:

The video below from the ICCA/GCIA 6th Webinar featured Jeff Sinelli, CEO and Chief Vibe Officer for Which Wich, Burguesa Burgers, Paciugo Gelato & Caffè and Supernova Coffee; Matt Harding, Senior VP of Culinary & Menu Innovation for Piada Italian Street Food; and Jennifer Rolander, VP of Business Development for Tuxton China.  The videos below are from all six Webinars in the series: GCIA/ICCA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future will be continued every other Wednesday.  Email Kevin@ICCAchefs.com to get a link to register. Here is the video recording from the 6th webinar:

The following members and sponsors contributed to the 5th Webinar in the original series: Farley Kaiser, Culinary Innovation Manager for Wawa;  Quinn Adkins, Director of Menu Development for Culvers Franchising Systems: Rick Kirkpatrick, Vice President of Sales and Marketing for Sweet Street Desserts:

The following members and sponsors contributed to the 4th Webinar in the original series: Alex Sadowsky, Concept Chef for Twin Peaks; Matt McMillin, Vice President of Culinary & Beverage Innovation for Cooper’s Hawk Winery & Restaurants & James Bickmore-Hutt, Culinary R&D Manager, Corporate Chef for Dole Packaged Foods:

The following members and sponsors contributed to the third Webinar. Keith Brunell, Corporate Executive Chef  of Nordstrom Restaurant Division; Shane Schaibly, Corporate Chef & Director of Culinary Operations for First Watch Restaurants & Ken Komejan; VP of Foodservice for Greenleaf Foods, Field Roast & Lightlife:

Below are links to the first two GCIA/ICCA Covid-19 Webinar Series: Chain New Menu Developers Best Practices for Today & Planning for the Future The first one featuring Donald Moore, Chief Culinary Officer/ Executive Vice President of Kitchen Operations, The Cheesecake Factory; Mike Turner, Vice President of Culinary/Supply Chain and Karl Kaufman, Director of National Accounts for Jennie-O Turkey Store along with Jack Li, Haiku Master for Datassential.  The second we talked about the R & D process in your home kitchen waiting for your corporate test kitchen to reopen and virtual; innovation session plus how full service restaurants just opening for dining in are doing. That one from May 13th features Shona Jonson, Sr. Manager Menu Development for Chick-fil-A; Steve Sturm,  Executive Chef at Firebirds Wood Fired Grill  and RJ  Harvey, Director of Culinary for Potatoes USA :

ICCA Culinary Immersions are a deep dive into the food and beverage scene of the best culinary destinations in the USA and, in this case, North America.  For the first time we selected Toronto as a destination and it ended up being one of the most educational and impressive events ever.  Here is a recap of the activities through the voices of our members who received the education of a lifetime:

Twice a year we create ICCA Culinary Immersions where 15 members and five sponsors take a deep dive into a major culinary destination in North America.  These events have taken us to Chicago, Philadelphia, Vancouver and this ICCA Culinary Immersion that recently took place in Austin, Texas.  Just below are the other videos recapping the member experience at our events including on ICCA Culinary Immersion that was expanded to take in numerous cities in one state – ALASKA:

The 16th Annual ICCA Summit Napa Valley was recently held in 2018 where three of the highly rated sessions were focused on trends.  TV star and author Simon Majumdar; Technomics experts Marie Molde and Colleen McClellan and the duo of Maeve Webster plus Cathy Nash Holley were combined in this video.  There are many ideas members left the ICCA Summit with this year and this video captures some of the best highlights about the choices today’s consumers make:

Here is the final video shown at the 16th Annual ICCA Summit Napa Valley recapping the activities for the Culinary Road Trips visiting various wineries, restaurants and other culinary stops in both Napa and Sonoma Valley:

The ICCA Culinary Immersions have become extremely popular with members and sponsors.  These two-day intensive programs immerse you into a unique culinary destination where you might actually visit as many as 20 restaurants with most of them including round-table discussions with the city’s trend leaders. Recent cities with videos you can watch below in our video posts include Philadelphia, Chicago, LA and Vancouver, BC.  Here is the latest ICCA Culinary Immersion in perhaps one of the greatest cities for southern Cuisine – Charleston, SC:

Here is a video from a recent ICCA Culinary Immersion in Philadelphia that also includes manufacturing tours to the mushroom capital of the country and the nation’s leading dessert manufacturer:

The 15th Anniversary ICCA Summit was an amazing event held in Portland, Oregon. From the award winning chefs and the expert speakers ICCA members and sponsors learned about the top trends in new menu development. Here are some new ideas from Portland’s trend-setting chefs:

Katherine Cole, host and executive producer of The Four Top, a national James Beard Award-nominated podcast streamed on NPR One, and a 13 year veteran of The Oregonian newspaper spoke to ICCA members about trends and more …

Marie Molde, Client Solutions Specialist at Datassential offered insights into the latest trends at the ICCA Summit in Portland …

Below are examples of sessions during the 15th Anniversary ICCA Summit in Portland featuring Jack Ji from Datassential showcasing the top trends over the last 15 years and Chandra Ram’s unique look into the best new menu items from US chain restaurants:

This is a video we showed to open our General Session at the 15th Anniversary ICCA Summit in Portland, Oregon.  It is a short glimpse back at the educational programming and networking from each year and the amazing members we have had involved over all of these years:

Here is a look back at 15 years of Culinary Road Trips at the ICCA Summits and the variety of food related activities we have learned from over the years:

Along with our Sister association the GCIA, Global Culinary Innovators Association we traveled through the entire state of Wisconsin to tour a variety of cheese manufacturers, milk producers and dairy farms.  With over 900 miles under our belts, we are happy to share this information on cheese-making with you.

The sister association to the ICCA is the GCIA, Global Culinary Innovators Association who traveled to Chicago a few months ago and experienced the food scene in two intense days with their immersion event. We saw some Trend Setting Concepts at Lettuce Entertain You’s Restaurant Beatrix , Chef Stephanie Izard’s Little Goat Diner and Duck Duck Goat plus we heard from Chef Rick Bayless about his restaurants while demonstrating his amazing Mexican Chocolate and Churos.

Also our sister association the GCIA, Global Culinary Innovators Association traveled to Chicago and experienced the food scene. They saw some of the top trending restaurants in the area like Piccolo Sogno with Chef Tony Priolo. Chef John Manion and his El Che Bar along with Duck Duck Goat, one of Chef Stephanie Izard’s locations.

This video from our latest ICCA Culinary Immersion LA in late February 2017 helps to showcase the quality of education our new menu developer members can experience at every ICCA event.  Here is a glimpse into the knowledge shared by LA’s celebrity chefs and our day on the tour with Food Network’s Simon Majumdar Tasting his favorite menu items:

Here are our first two videos from the ICCA Culinary Immersion Vancouver. ICCA members said the first video filmed the night we dined at Miku showcases perhaps the most amazing sushi restaurant in North America and in the second video David Hawksworth shares the successful menu items at his award winning Hawksworth and Nightingale restaurants in Vancouver, BC.

As you know three years ago we started a sister association for chains ranked 201 – 400 in annual sales it is called the Global Culinary Innovators Association (GCIA). Here is a video from their recent educational event in Atlanta featuring Steve Nedvidek, Innovation Specialist for the past 28 years at Chick-fil-A.  Hear about their road map to success through innovation and learn valuable lessons to be used in your organization. This is the entire 52 minute presentation and worth every minute to watch it even if you need to break it down into short viewing sessions.

Here is the first edited video from the ICCA Summit in Nashville.  Stay tuned for more educational take-aways from this creative event in Nashville in the coming weeks:

We had several requests for an opportunity to see the very popular educational sessions from our ICCA Summit in Nashville in their entirety. So for the first time in our 14 year history we have created videos of three educational sessions the first is the dynamic due from Strategic Hospitality Ben & Max Goldberg who share their successes and challenges in nine of their restaurant brands. Click here for the Strategic Hospitality Video. To view the entire video you will need to download it into your dropbox or on your computer.

The other full session video is from our opening general session with the famous songwriters from Nashville.  Together they have more than 20 #1 hits and they share their stories behind working with these artists including Brad Paisley, Kenny Chesney, Rascal Flats and Blake Sheldon to name a few. Click here to see the Nashville Songwriters Roundtable at the ICCA Summit.  To view the entire video you will need to download it into your dropbox or on your computer.

This is an amazing video from our ICCA Culinary Immersion DC recently. If you are at all interested or passionate about Whiskey, Bourbon and/or Scotch you must see this video narrated by Bill Thomas, the second largest collector of whiskey in the nation.  Along with his partner Steve King, their collection at Jack Rose Dining Saloon is nearly 3000 bottles. Here is their passionate contemporary history on the whiskey business:

This video from the ICCA Immersion DC showcases our amazing three-and-a-half hours we spend with Jose Andres dining at four of his restaurants and touring his Think Food Group Test Kitchen.

This is a preview from our last ICCA Summit in Portland, Maine showcasing the quality of educational programming for our upcoming ICCA Summit in Nashville from June 26 – 29, 2016

ICCA Membership video

ICCA Summit San Diego

Tour a 120 acre California Avocado Grove with Farmer Mike Sanders

Join us for a view inside of one of the World’s most advanced Avocado Processing Plants

Commercial Kitchen of the Future with Richard Young, Director of Education Fisher-Nickel Foodservice Technology Center

Farm-to-Cup Coffee with Bruce Mullins, Farmer Brothers VP Coffee Culture 

ICCA 11th Annual Summit Video Series, Miami, Florida

Millennials; The Link to Your Chains Future

FoodIQ’s Mindy Armstrong & Cari Price’s presentation at ICCA Summit in Miami

Keynote Speaker Simon Majumdar’s Videos

Simon Majumdar’s New Menu Ideas

Simon Majumdar’s Global Culinary Trends

ICCA Culinary Immersion Denver

ICCA member’s exclusive tour of Fruition Farms with Alex Seidel at the ICCA Culinary Immersion Denver

ICCA Fruition Farms Tour during ICCA Culinary Immersion Denver

ICCA members and sponsors foraged for mushrooms at 9500 feet in the Rockies with mycologist Graham Steinruck

ICCA Culinary Immersion Denver Mushroom Foraging

New Orleans ICCA Culinary Immersion Videos

History of New Orleans Cuisine with Chef John Folse

History of New Orleans Cuisine from ICCA New Orleans Culinary Immersion

Borgne Restaurant Video with Chef-Owner John Besh

Borgne Restaurant Video with John Besh

K-Paul’s Restaurant Video with Chef Paul Prudhomme and Chef Paul Miller

K-Paul’s Restaurant Video with Chef Paul Prudhomme and Chef Paul Miller

Mondo Restaurant with Chef Susan Spicer

Mondo Restaurant with Chef Susan Spicer

Restaurant R’evolution Video with Chef John Folse

Restaurant R’evolution Video with Chef John Folse

ICCA Vintage Videos Austin, TX

Enjoy these brief educational video vignettes from our ICCA Summit in Austin

ICCA Austin Summit featuring Chris Lilly’s BBQ Presentation

ICCA Austin Summit featuring Stephen Gerike and Underutilized Cuts of Pork

ICCA Austin Summit featuring Barbecue Texas Style at The famous Salt Lick Bar-B-Que

ICCA Vintage Videos Seattle, WA

ICCA Seattle Summit Featuring Alaska Seafood & Captain Sig Hansen

ICCA Vintage Videos Charleston, SC

Enjoy these brief educational video vignettes from our ICCA Summit in Charleston, SC

ICCA Charleston Summit Featuring Cypress Chef Craig Deihl & Slightly North of Broad chef Frank Lee

ICCA Charleston Summit Featuring Chefs Ben and Karen Barker from Magnolia Grill

ICCA Vintage Videos Newport, RI

Enjoy these brief educational video vignettes from our ICCA Summit in Newport, RI

ICCA Newport Summit Featuring a Traditional Clam & Lobster Bake with a 3rd Generation Bake Master

ICCA Newport Summit Featuring a 4th Generation Lobsterman, Farm Raised Mussels and Clams

Meat & Livestock Australia Red Meat Tour with ICCA Chefs

ICCA Chef Members Stephen Bulgarelli and Rick Wolf Tour Australia with MLA

ICCA Chef Members Stephen Bulgarelli and Rick Wolf Tour Australia with MLA

ICCA Vintage Videos

Click to see more vintage videos

If you want to keep the Olympic spirit alive after the games ended in Brazil; watch these two vintage videos from our ICCA vault:

Here is a link to the 1960 Culinary Olympics in Frankfurt, Germany where the USA won the Gold. It is a black & White video news clip produced by Lowell Thomas, one of the most famous voices of the time.

Below is another link from a “Cooks Tour of Brazil” trip in the early 1990’s focused on Acarajé, a very popular Brazilian street food.