During the annual International Foodservice Editorial Council gathering in Chicago, conference organizers encouraged attendees to celebrate everything the city had to offer!
New this year, conference attendees embarked on a Trend Around to several Chicago's top restaurants where they enjoyed sponsored appetizers and plates, as well as had the opportunity to chat with the restaurant's chefs.
The two-day event also showcased many of the year's top trends during a networking breakfast (where food editors presented on many of the year's top trends) as well as a closing reception at the newly remodeled event space at Kendall College.
Here's a look at what attendees experienced (and tasted!) in Chicago.
All photos courtesy Buzz Orr Multimedia unless otherwise noted
During a welcome reception at the Palmer House, attendees enjoyed a decadent taste of history baked especially for them in the pastry shop at the Palmer House, a Hilton Hotel in Chicago. This delightful little treat, known as the brownie, was invented in the Palmer House's kitchen for the 1893 World’s Fair and is the original recipe that has been replicated throughout the globe and the hotel continues to celebrate this confection as part of The Hilton Effect. Check out the recipe here!
