Home / Experience
Last year's participants learned to roll the perfect sushi, create complex compound butter and much, much more. As 2017's lineup of interactive demonstrations comes together, take a look back at last year's fun.
Get a glimpse of what it's like to participate in a Foodamental Studio demo.
Foodamental In Action
Foodamental Studio is packed with demos that promised to send you back to your operation with a slew of new skills—and a few treats you made yourself!
Look Back at Lineup
Karl Guggenmos, owner of Culinary Solutions International and Senior Business Advisor at Snapchef, taught how to put together the perfect spice mix to create a phenomenal filling for signature brats.
Time to Make the Sausage
Poké (pronounced poh-KAY) has become a seafood sensation on menus everywere. Chef Rodelio Aglibot (AKA The Food Buddha) of FireFin Poké Shop demonstrated how to build a bowl that hits all the right notes.
Mix It Up
Carbonated beverages are big business these days as customers look for better nutrition, natural taste, and fun food pairing. Learn how to make your own natural and tasty sodas from scratch.
Taste the Difference
Chris Pandel, Executive Chef at Swift & Sons and Partner of B. Hospitality Co provided a quick tutorial on "whole beast eating," showing how to use some of the lesser-used parts of the animal and providing tips on how to consume sustainably.
The Final Cut
Logan McCoy, Director of Culinary and Business Manager of KOR Food Innovation, showed how to debone a whole chicken without piercing the skin.
Break a Leg
Chef Todd Kelly of Orchids at Palm Court, guided participants through the process of making house made butter and adding seasonal flavors to create inspired, signature blends.
Season to Taste
From puff pastry to a salted caramel sauce, Gale Gand taught her tried-and-true tart techinques while attendees made their own pear tart.
Chef Kevin Hickey of Bottlefork and The Duck Inn, known for his farm-to-table philosophy and big, bold flavors, showed how to make his modern interpretation of a classic canapé, bruschetta.
A Modern Twist
Ce Bi, Corporate Executive Chef at Roka Akor in Chicago, taught the techniques and key components of the perfect sushi roll.
Roll With It
Executive Chef Marcos Flores of Chicago-based Latinicity shared the history of Peruvian ceviche and Spanish salty fish while teaching some of these ancient techniques.
A Fresh Twist
Executive Chef Adam Kube of Bastille Kitchen in Boston, MA demonstrated a whole new way of using tea in the kitchen. Participants prepared chicken with a custom rub using tea and learned the inspiration behind this unique technique.
Phillip Foss,chef/owner of EL ideas, shared his enthusiasm for and expertise on the art of food preservation with attendees.
John Csukor is CEO/CMO of KOR Food Innovation taught the art of latitudinal cuisne. Participants explored how to create new fusions and practiced creating some themselves.
It's widely known that breakfast is the most important meal of the day. Executive Chef Drew Davis of The Eastman Egg Company demonstrated breakfast recipies that bring flavor back to breakfast.
Brendan McDermott, a culinary instructor at Kendall College School of Culinary Arts in Chicago, taught the proper way to handle and use the most important piece of equipment in the kitchen - a knife.
Bold, smooth, sweet, complex: not all balsamics were created equal. Mario Rizzotti, a judge on Iron Chef America and Italian culinary expert, demonstarted how to taste balsamic vinegar the professional way.
Cookbook author Bev Shaffer Chef and Manager, Recipe Development, at Vitamix World Headquarters in Cleveland, OH, led this fun, interactive session that imersed attendees in the flavors of the chocolate.
Chef Elaine Sikorski of Kendall College, led through designing a desired flavor perception of ingredients through the use of texture.
The National Restaurant Association Restaurant, Hotel-Motel Show® (NRA Show®) is open to trade only and not open to the public. Individuals must be directly involved in the foodservice or lodging industry to attend or exhibit. Solicitation of any kind by non-exhibitors is strictly prohibited.
No one under 16 years of age will be permitted on the NRA Show floor at any time regardless of affiliation or circumstances. This includes infants and toddlers. Absolutely no strollers or infant carriers (worn or carried) are permitted at any time on the NRA Show floor. Children ages 16 to 18 years of age are permitted only if accompanied by an adult at all times. The National Restaurant Association® (NRA) reserves the right to request proof of age from any one at any time. This rule is strictly enforced and there are no exceptions to this policy. This rule applies to all exhibitors and attendees. Registration of anyone under 16 years of age is unauthorized and in violation of these policies.
By registering for NRA Show you acknowledge and agree you have provided accurate and truthful information. Substitution of a registration may be made prior to badge usage at any time. Sharing of attendee badges is not permitted. Additional I.D. may be required for entrance.
By registering for NRA Show you agree to comply with all state, local and facility rules, regulations and laws.
NRA reserves the right to remove any person engaged in disorderly conduct, use of illegal substances or is in possession of a counterfeit badge. Counterfeit badges include those from previous years’ NRA Shows. NRA reserves the right to validate the authenticity of this badge and to confiscate those determined to be counterfeit. No refunds will be given for any person removed.
By registering for NRA Show, you acknowledge and agree that your image and/or name may be used by the NRA in any of its own promotions and in registered publishing, broadcast and cable media, without charge or obligation. This includes on- and off-camera interviews conducted by registered media and/or NRA Show personnel.
By registering for NRA Show you may receive email promotion from exhibitors. If you opt out during the registration process your email will be removed from 2015 exhibitor marketing promotions; your email will not be removed from NRA Show promotions.
NRA prohibits the use of personal cameras and mobile recording devices on the exhibit floor and at all sessions and speaker presentations. NRA hires professional photographers/videographers to capture images of the Show in compliance with data protection & privacy laws. NRA may edit and use these images for administrative and promotional activities in the ordinary course of our business. Unauthorized photography of any exhibit or product is prohibited and may result in the confiscation of film, memory cards and cameras as well as expulsion from the NRA Show. Registered press must check in at the on-site Press Center and declare intentions to photograph and/or film the NRA Show.
Individuals are responsible for securing their own hotel accommodations. Cancellation of hotel reservations and/or any travel expenses incurred are the sole responsibility of each individual.
By registering for NRA Show you authorize the NRA to charge your credit card account the applicable fees for the registrations processed during this online session. Cancellation of your registration must be done in writing to firstname.lastname@example.org. Refunds are only given for cancellations received by April 3, 2015.