Mise 2024 Agenda

​Mise 2024 Agenda

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Here is a sneak peak of sessions that are confirmed:


Redefining Re-entry with EDWINS
We are very excited to have the always-inspiring Brandon Chrostowski return to this year’s Mise. Brandon is the founder of EDWINS Leadership & Restaurant Institute in Cleveland Ohio, a re-entry program for men and women leaving the prison system, giving them a path forward and a future in the restaurant world.  Now in its 16th year, EDWINS has evolved into a flagship restaurant, bakery, and butcher shop, a 20,000-square-foot campus that offers free housing, childcare, and other amenities.  Today EDWINS Leadership and Restaurant Institute graduates are some of the most sought-after employees in the Cleveland restaurant market and beyond.

Staying Ahead of What Guests Want
Mise favorite Maeve Webster returns with her focused consumer insights for the hospitality sector, guided by the annual Mise proprietary consumer survey. With both business and leisure travel back in full swing, hotel F&B has new expectations to meet and a new guest mindset to manage. Get a roadmap to success from one of the best in the biz.  

A Visit with the Trend Doctor
Food Trend Guru and VP of Menu Matters Mike Kostyo is highly sought after for his insights into the future of food and beverage. We’ve asked Mike to show us what trends are hitting the menu now, and what to look for in the next few years. What’s his prescription for what’s worth focusing on, and what not to worry about? He’ll examine food, beverage, and pastry trends, with lots of examples to whet your appetite.  


Fermentation Bubbles Up
Fermented ingredients and fermentation techniques are having a moment, and there’s no one better to show us the culture than Jeremy Umansky of Cleveland Ohio’s Larder. This acclaimed speaker, author of Koji Alchemy, and mad scientist of all things fermented will show us what’s happening on the leading edge of the movement, and what’s finding traction with today’s guests. This main-stage session will lead to Jeremy’s breakout workshop.

The Pre-Shift: Promoting a Culture of Well-Being
Brandon Smith, the Workplace Therapist, returns to the Mise stage to share his insights for hotel F&B pros.  Building resilient, high-performing teams that can keep their fires lit without burning out starts at the top, and requires a bottom-up approach, too. Brandon’s practical, positive guidance will get you fired up, and start a healthy conversation with the audience. 

The Global-View:

Lodging leaders on the state of Hotel F&B, what they see in the future, and career advice for chefs.  Our annual breakfast chat in which we tap the brains of leaders in lodging from across the industry.

A Meeting Planner’s Guide to Wellness on the Menu – A Panel Discussion
From a select panel of meeting and event planners, we'll hear what today’s meeting and event clients want most from venues, and how chefs can help hotel F&B operations rise to the top. We’ll focus on M&E menus with a wellness emphasis, looking to uncover the approaches that are winning over their clients, and earning repeat bookings.  

AI for Chefs: Your New Favorite Kitchen Tool
Industry Veteran Chef Ian Ramirez of Mad Honey culinary consulting has been exploring the dynamic world of Artificial Intelligence and applying it to the time-sucking tasks that are the bane of every back-of-house operative. We’ll get a practical guide to the easiest, smartest, and most helpful tools that can save you time and countless headaches. 


Korean Cuisine Deep-Dive with Jae Lee
It’s hard to argue there’s a hotter cuisine right now than Korean. And we’re lucky to have the talented Jae Lee of NYC’s Nowon as our guide. Nowon is known for its playful, seriously delicious New York-meets-Korea style, and Chef Lee will share his first-hand take on blending Korean flavor into food that works on American menus. In this breakout session, you’ll get to taste key Korean ingredients that are the building blocks of authentic flavor, and learn how to apply them in hotel-ready concepts.

Fermentation in Practice
In this workshop, Fermentation Chef and "Koji Alchemy” Author Jeremy Umansky will help you learn how to take the principles from his main-stage presentation and apply them to menu concepts. You’ll taste some of Chef’s funkiest creations and get tips for developing your own fermentation practice. Use the power of ferments to fight food waste and build flavor!