| Culinary Leadership Experience |
| Don't miss this exclusive opportunity to elevate your team's skills! Join us for the Culinary Leadership Experience, hosted by the ICA Culinary Council, on January 15-16, 2025. The experience kicks off with a memorable dinner at Hugo's, the acclaimed restaurant of James Beard Award-winning chef, Hugo Ortega, in downtown Houston. The next day will be a full day of culinary and operations education at A Fare Extraordinaire. This event is designed specifically for your Culinary and Operations leadership teams—register now to secure your spot and inspire your team with industry-leading insights! Check out the schedule below and register now. |
Wednesday, January 15, 2025
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Times are listed in Central Time.
Are you arriving early in Houston or want to make plans after meetings? Check out A Fare Extraordinaire's bar recommendations.
| 6:00 pm - 8:30 pm |
Culinary Leadership Dinner at Hugo's
(Hugo's, 1600 Westheimer Rd, Houston, TX 77006)
Located in the heart of Houston's Montrose area, Hugo's brings the exciting and earthy flavors of Mexico across the border.
"Authentic Mexican cooking is a world-class cuisine that has remained virtually unchanged by the outside world," says Executive Chef Hugo Ortega of his native cuisine. "The food is as light and fresh as a seafood cocktail prepared by fishermen on the beach; as deep and complex as the moles of Oaxaca made with an astounding number of ingredients; and as earthy as the simplest handmade corn tortilla."
Executive Chef and Owner, Hugo Ortega is a James Beard Award winning chef. See his full bio and cookbooks.
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| Thursday, January 16, 2025 |
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All attendees will meet at A Fare Extraordinaire's venue, The Revaire (7122 Old Katy Rd, Houston, TX 77024)
Sessions will take place in the Champagne Suite.
| 8:30 am - 9:00 am |
Breakfast
Come and enjoy breakfast with all attendees.
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| 9:00 am - 9:05 am |
ICA Culinary Leadership Experience Welcome and Announcements
ICA Culinary Council Chair, Jay Varga, Executive Chef, The JDK Group
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| 9:05 am - 9:45 am |
Kitchen Culture: Hiring, Retaining, Mentoring, Building Culture in a Multi Generational Kitchen
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| 9:45 am - 10:30 am |
Chef and Sales Fusion: Selling Structure Based on Labor and Food Costs (How to Get Everyone to Look Out for the P&L)
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| 10:30 am - 10:45 am |
Coffee Break
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| 11:00 am - 12:00 pm |
Breakout Sessions Led by ICA Culinary Council Members
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| 12:00 pm - 1:00 pm |
Lunch
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| 1:00 am -1:45 pm |
Kitchen Succession Planning, Building for Growth, Promotion, and What to Do When Staff Leave (Training Plans)
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| 1:45 pm - 2:15 pm |
Allergens: How to Build a Menu to Accommodate Certain Allergens. What's Your Action Plan Onsite When Someone Has an Allergic Reaction?
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| 2:15 pm - 2:25 pm |
Short Break
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| 2:25 pm - 3:00 pm |
Client Experience: How to Develop Menus for a Lower Price Point and How to Adapt with the Shifting Market
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| 3:00 pm - 3:45 pm |
ICA Roundtable In-Person: Submit All Your Toughest Questions in Advance to Discuss with a Panel of Executive Chefs!
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