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Submitted by Sheri Wetherell on July 19, 2016
Shireen Yates is co-founder and chief executive officer of Nima. She has been leading a gluten-free diet for the past eight years due to multiple food allergies. After pursuing an MBA from MIT Sloan, she decided to pursue her passion for helping people lead healthier lifestyles by starting Nima. Founded in 2013, Nima is creating greater food transparency that enables consumers to make better health decisions. Its first product is a discreet and portable device that allows consumers to test their meals for gluten in approximately two minutes. The company’s goal is to alleviate the stress around unknown food ingredients, deliver social freedom and make mealtime enjoyable again.
Shireen will co-host the tech session Questions the FoodTech Industry is Asking and How Bloggers Can Answer on Saturday, July 30 at IFBC.
Submitted by Sheri Wetherell on July 19, 2016
Hillary Reeves works full-time as the Marketing Manager at Chicory, a web app that turns recipes into reality. Her food blog, Hill Reeves, has also led to a freelance recipe development and food writing career-- you can see her work at Food52, Food Network Magazine and Good Housekeeping, among others. In the past, Hillary spent time working in live theater, general managing and marketing major performances like appearances at Carnegie Hall, the Macy’s Thanksgiving Day Parade, The National High School Musical Theater Awards, the 2008 Broadway production of A Tale of Two Cities, Met Opera HD and the New Victory Theater’s 2014 and 2015 seasons. Find her on Twitter at @hillreeves or visit her blog at HillReeves.com.
Hillary will co-host the tech session Questions the FoodTech Industry is Asking and How Bloggers Can Answer on Saturday, July 30 at IFBC.
Submitted by Sheri Wetherell on July 19, 2016
Yuni Sameshima is co-founder and CEO of Chicory, a shoppable recipe platform that allows brands to reach consumers through contextual, native products. Today, their clients and partners include Time Inc, Peapod, Chobani, and many more. In 2015 they saw growth from 10K monthly visitors to over 14M and they now serve over 23 Million users monthly. He has a BA in Molecular Biology and Economics from Colgate University.
Yuni will co-host the tech session Questions the FoodTech Industry is Asking and How Bloggers Can Answer on Saturday, July 30 at IFBC.
Submitted by Sheri Wetherell on July 19, 2016
Cindy Diffenderfer is a serial entrepreneur, innovator and over-all hustler. Having launched her first start-up while still in college, she has acquired a dynamic skill-set to flourish in fast-paced, high risk environments. Currently Cindy is working on creating a superior method for delivering wine by-the-glass. Her company, Miavina, is utilizing technology and new methods of distribution, with plans to innovate the wine industry. Miavina's product eco-system includes connected hardware, software and wine products using alternative routes to market with sustainable materials and socially responsible business practices. In an industry steeped in tradition, she is eager to be a part of the positive change from analog to digital.
Ms. Diffenderfer has an extensive network of mentors, advisors and colleagues that enhance her work as a mentor and advisor to other entrepreneurs and start-up companies focused on food, beverage, travel and hospitality. She is looking for new connections and opportunities to continue building smart businesses and the next generation of entrepreneurs.
Ms. Diffendurfer will co-host the tech session Questions the FoodTech Industry is Asking and How Bloggers Can Answer on Saturday, July 30 at IFBC.
Submitted by Sheri Wetherell on July 19, 2016
Born and raised in Sacramento, Scott Ostrander landed his first restaurant job at 18, making pizzas at a local restaurant called Cafe Bernardo. He quickly moved from pizza, to pantry, then to Sous chef. After a number of years in that position, he accepted the Sous chef position at Paragary’s Bar and Oven, a well-established restaurant with a long history of excellence. This was his first glimpse of fine dining. A year later, he accepted the head chef position at Cafe Bernardo and worked closely with Executive Chef Kurt Spataro to create seasonal menus utilizing local ingredients. He eventually moved on to be the opening chef of a new fine dining restaurant named Restaurant 13. This opportunity led to the relationships with farmers and purveyors that he still uses today.
Then Chef Ostrander landed a job in Chicago at the world renowned Alinea, a 3-star Michelin restaurant and a leader in molecular gastronomy. While he gained valuable knowledge from the experience, he missed the West Coast, and returned to work as the Chef de Partie at Lucy, located in the Hotel Bardessono in Yountville. His work involved gardening, harvesting and learning classic French cuisine under the tutelage of chef Victor Scargle. Later, Scott returned to Sacramento to accept a position as Chef de Cuisine at Esquire Grill, before accepting the position as Chef de Cuisine at the newly remodeled Paragary’s.
Chef Scott calls his move to work for Park Winters, a “chef’s dream.” Here, he is able to impart his hyper-local farm-to-fork philosophy. “To me, Farm-to-fork is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach…even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not too far away.”
When he is not in the kitchen, Scott enjoys playing music with friends. Scott’s favorite food of the moment, “I think right now I am slightly addicted to dumplings. Pork, lobster, crab…doesn’t matter. A soft dumpling in hot broth.”
Chef Scott will co-host the Farm to Fork Panel: Farmer, Rancher, Grocer Chef session on Friday, July 29 at IFBC.
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