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Culinary Guild of New England 32nd Annual Opening Meeting
Join the Culinary Guild of New England for their Annual Opening Meeting. This year we will feature a panel of industry professionals including cookbook author Maria Speck, restaurant designer Tara Gold, restaurateur Jeff Gates, and food writer Adam Ried. Panelists will talk about their careers and the local food movement in Boston, moderated by nationally acclaimed speaker George Campbell.
Light appetizers and wine will be served.
There's no cost to register, but there are a limited number of spaces. The Annual Opening Meeting is our most popular event of the year, register now to hold your space!
Maria Speck
Maria Speck is the author of the new whole grain cookbook Ancient Grains for Modern Meals (Ten Speed Press). The New York Times listed the book, Maria's first, as one of the best summer cookbooks of 2011. Maria has a lifelong passion for the subtle flavors and rich textures of whole grains. She grew up in Greece and Germany before moving to the US in 1993. This unusual heritage is at the center of her cooking, writing, and teaching. Maria's recipes are inspired by the ease and appeal of Mediterranean cuisine and the centuries-old traditions of preparing whole grain foods in Northern Europe. Maria brings more than two decades of journalistic research, editing and reporting to her food writing. In the US, she has contributed to Gourmet, Saveur, Gastronomica, and the Vegetarian Times among others. In Germany, Maria's stories have been published in the country's leading magazines and newspapers, including the news and lifestyle publication STERN which sells one million copies a week.
Adam Ried
Adam Ried is a cookbook author, magazine editor, and freelance writer who is a self-professed kitchen equipment junkie. He is the author ofThoroughly Modern Milkshakes and Williams-Sonoma New Flavors for Soups. Two of his recipes appear in The Best American Recipes 2003-2004 published by Cook's Illustrated. Adam is a columnist for Boston Globe Magazine and a kitchen equipment specialist for the PBS television shows America's Test Kitchen and Cook's Country from America's Test Kitchen. He has written for The Boston Phoenix, Consumer Reports, Cook's Country, Fine Cooking, Fresh, Gourmet, Oregonian FoodDay, Time Out guides and Whole Foods Market publications.
Adam was a senior editor for Cook’s Illustrated magazine for 10 years and was in charge of Cook's kitchen equipment testing and ingredient tasting features. During that time, Cook's was named one of the top five among the nation's 50 leading magazines by the Chicago Tribune. He has taught and lectured at Boston University, MIT, Emerson College, Boston Learning Society, the Culinary Guild of New England, Sur la Table stores, Promenades Gourmandes in Paris, and for the International Association of Culinary Professionals. He has been interviewed on Wisconsin Public Radio, WHO/Des Moines, The USA Radio Network/Dallas, and on television shows including the CBS Morning Show, the CBS Afternoon News and NBC's Weekend Today.
Tara Gold
Tara Gold has been fortunate to have the opportunity to merge her graphic design background with her passion for food. Tara has worked on restaurant design for several area restaurants including: Radius, Via Matta, Alta Strada, Foxwoods, The Fireplace, 606 Congress, and, most recently, Tico. Tara's focus is always to create an enduring brand identity for each restaurant. Tara works on a range of tasks for each venue, creating a defining and cohesive look. She starts with the name and the logo. This design process then takes her through the menu, signage, interior design and finally the website. After graduating from Boston University and working in the art department of a magazine for two years, Tara rounded out her art education at Blake College in London and The Museum School in Boston. Tara feels fortunate to be able to employ her design experience in the equality creative culinary world.
Jeff Gates
One of Boston's well known and respected restaurateurs, Jeff Gates has spent more than thirty years in Boston restaurants, literally rising through the ranks from dishwasher to restaurant owner and partner in the Aquitaine Group, Aquitaine Bar a Vin Bistrot, Gaslight Brasserie du Coin, Metropolis Café and Union Bar and Grille in the South End as well as Aquitaine Chestnut Hill, and Aquitaine Dedham at Legacy Place. Prior to the Aquitaine Group, Gates was intimately involved in the success and growth of the Davio's restaurant chain. Also in 1997, Gates opened Mistral as General Manager. During his four years at Mistral, Gates consulted for The Federalist restaurant on Boston's historic Beacon Hill.
Recognized for his consummate professionalism, methodical and meticulous approach to business and courtly manners, Gates brings a wealth of experience and an unprecedented understanding of the Boston restaurant scene to the Aquitaine Group. An active member of the restaurant community, Gates also serves on the board of the Massachusetts Restaurant Association.
Lynne Viera
Lynne Viera is the founder and CEO of how2heroes, the premiere how-to video cooking website, featuring over 4,000 original video episodes of master chefs and home cooks from across the country sharing their recipes and techniques. Lynne is also the founder the CEO of Rival, a digital marketing agency. Both companies are based in Cambridge, MA. Lynne combined her years of experience in the digital marketing world as a creative director with her passion for food and cooking to create how2heroes. She thought there was a need for a website that educated and inspired home cooks with step-by-step video instruction as well as videos of the "heroes" themselves sharing their connection to food and cooking. Lynne grew up the youngest of 7 in East Taunton, MA with a father who was the green thumb of the neighborhood and an avid year round fisherman and a mother who used all these local, seasonal ingredients to their fullest. She realizes now that not everyone had a similar upbringing and loves to help educate people on what's in season and how to cook with it. Before starting her own companies, Lynne was the Creative Director at a number of digital agencies including Digitas in Boston. Lynne holds a BA in English from Fordham and a B.S. in Marketing & Advertising from Boston University.
George Campbell
Recognized as a true Foodie, George's range of accomplishments includes development of strategic marketing and public relations concepts for restaurants, food products, major culinary events and people; menu concepts and designs; award-winning food photography; and even overseeing development of a promotional gourmet cookbook for a major airline. Campbell is an honors graduate of the State University of New York with a degree in Advertising but his "other" education started by working at a popular New York bakery to pay his way through college. Since then he has worked with a variety of restaurant organizations and in the marketing of package goods for major food and beverage companies including Pepsi, Pace Foods, Central Market, Pizza Hut, Brinker International to name a few.
Over the years, his alter ego Chef Georgio has contributed professional culinary and cooking talents to hundreds of special events and charities, through a variety of community groups and religious organizations. He has been recognized for his service as an advisor and contributor to the North Texas Food Bank. In his spare time, he is writing and photographing a fun Food Facts & Trivia book. George currently lives and works in Dallas, Texas. | He never plans on retiring.
