The Art of Food will be our 5th annual culinary event offered at the University Club on the campus of the University of Missouri. We will host a great blend of world-class chefs, journalists, authors, and media professionals. We will come together to discuss the Art of Food in both the visual and gastronomic senses. The journalism and media side will focus on how these relate in our society with tips on how to write about and reach a wide range of audiences that appreciate the details and work that true culinary art entails. Partnerships with the American Culinary Federation — Central Missouri Chapter, Mizzou Advantage and the International Association of Culinary Professionals, along with many other media and corporate sponsors, is making this event possible. We invite you to come be a part of this day of seminars, presentations, meals, and networking for what will be a one-of-a-kind experience.
Yours in all things culinary,
Chef Daniel Pliska, CEC
Executive Chef/Assistant General Manager
Photos courtesy of chefs who prepared the food:
Pastry — Pastry Chef Nathaniel Reid
Melon and vegetable carving — Chef Ray Duey, CEC
Hot food — Chef Gui Alinat, CEC