The Future of Food Service Kitchens: How to streamline and optimize equipment for smaller spaces

Jonathan Deutsch, Ph.D., CHE, CRC is Professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University and Director of the Drexel Food Lab. He is the President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.

Mr. Gillespie is the Director of Culinary for JBH Advisory Group. With over twenty-five years of experience in restaurants and hospitality markets, projects include fast casual restaurant development, kitchen design, creation of operational policies and procedures, financial assessment, menu and recipe development, operational assessment, manager recruitment and manager training.

Panasonic Culinary Sales Manager Matt Rigney is dedicated to offering first-class food service support as well as advancing new trends in the field. His vast experience as a chef and sales director, from cooking in the Sydney 2000 Olympic Village to managing the Events and Catering department for NYC Zoos and Catering, gives him invaluable insight in concept development, cost reduction, and increasing quality of food. Outside of the office, Matt enjoys firing up his trusty Traeger for a barbeque, and spending time at Disney World with his beautiful wife.