Roundtable with Boulud Sud
We had a wonderful 1st meeting of 2025 at Boulud Sud this week. Kate Edwards, along with Daniel Guzman, Executive Chef of Bar Boulud, and Authority Member Dana Kaminsky, Sales And Marketing Specialist at Agri Produce, led an informative discussion on the relationships between produce suppliers and chefs, evolving a generational business, and sustainability in luxury dining. After a Q&A with our panel members, our members and guests split up into breakout groups to discuss staying authentically on-brand while being more sustainable in your practices and purchases.
We had a wonderful 1st meeting of 2025 at Boulud Sud this week. Kate Edwards, along with Daniel Guzman, Executive Chef of Bar Boulud, and Authority Member Dana Kaminsky, Sales And Marketing Specialist at Agri Produce, led an informative discussion on the relationships between produce suppliers and chefs, evolving a generational business, and sustainability in luxury dining. After a Q&A with our panel members, our members and guests split up into breakout groups to discuss staying authentically on-brand while being more sustainable in your practices and purchases.
Roundtable with Boulud Sud
We had a wonderful 1st meeting of 2025 at Boulud Sud this week. Kate Edwards, along with Daniel Guzman, Executive Chef of Bar Boulud, and Authority Member Dana Kaminsky, Sales And Marketing Specialist at Agri Produce, led an informative discussion on the relationships between produce suppliers and chefs, evolving a generational business, and sustainability in luxury dining. After a Q&A with our panel members, our members and guests split up into breakout groups to discuss staying authentically on-brand while being more sustainable in your practices and purchases.
We had a wonderful 1st meeting of 2025 at Boulud Sud this week. Kate Edwards, along with Daniel Guzman, Executive Chef of Bar Boulud, and Authority Member Dana Kaminsky, Sales And Marketing Specialist at Agri Produce, led an informative discussion on the relationships between produce suppliers and chefs, evolving a generational business, and sustainability in luxury dining. After a Q&A with our panel members, our members and guests split up into breakout groups to discuss staying authentically on-brand while being more sustainable in your practices and purchases.
