For the third national Food Day, join Babson College with Entrepreneurs in Residence Andrew Zimmern (creator, host, producer of Travel Channel’s Bizarre Foods) and Gail Simmons (permanent judge of BRAVO’s Top Chef; special projects director of Food & Wine) and an ensemble of thought leaders, pioneers and entrepreneurs to celebrate food Entrepreneurship of All Kinds.
Babson Food Days in Wellesley is FREE (with the exception of “Local Lessons” and the lunch at the “Market” — each of which is $5.25 per person for non-Babson guests), however you must REGISTER.
Wednesday, October 23
Community Table, 1-2:30 p.m., Glavin Chapel
With graduate and undergraduate Career Development, we welcome Babson alumni to share their experiences working in the food industry.
- Gail Simmons (Top Chef, Food & Wine Magazine)
- Sara Gragnolati (Cocomama, Babson M’10)
- Amy Levine (Cabot Creamery, Babson M’01)
- Shian-Shian Iodice (Hannaford, Babson B’12)
“A Place at the Table,” 5:30-8 p.m., Olin Hall
Tonight we screen “A Place at the Table,” a powerful look at hunger in America. Q&A to follow.
- Gail Simmons (Top Chef, Food & Wine Magazine)
- Michael Jacobson (Center for Science in the Public Interest, founder of Food Day)
- Michel Nischan (Wholesome Wave)
- Karen Spiller (Boston Collaborative for Food and Fitness)
Thursday, October 24
Local Lessons in Latkes, 8-9 a.m., Trim Dining Hall
Gail Simmons shares her mother’s latke recipe with us during breakfast at our central dining commons.
Community Table, 10-11:30 a.m., Blank Center
A discussion of food policy and the role of young food entrepreneurs in the national food conversation. This session required a separate registration process, which has closed. Attendees with email-confirmations to this session will be admitted.
- Gail Simmons (Top Chef, Food & Wine Magazine)
- Michael Jacobson (Center for Science in the Public Interest, founder of Food Day)
Market of Great Food and Ideas, 12-2 p.m., Reynolds Courtyard (rain: PepsiCo)
A tri-partner event with Sustainability at Babson and Babson Dining (Sodexo), the Market is centered around a locally sourced and sustainable lunch and a zero-waste event. Between bites, travel multiple food businesses, learn what it takes to work in food, and taste delicious new flavors and fresh ideas!
- Andrew Zimmern (Bizarre Foods, AZ Canteen)
- Gail Simmons (Top Chef, Food & Wine Magazine)
- Michael Jacobson (Center for Science in the Public Interest, founder of Food Day)
Quick Service Incubator, 3-5 p.m., Olin Hall
Like quick-service dining, the Quick Service Incubator happens fast. It’s an opportunity for selected food entrepreneurs to hear both usual and unusual thinking about their businesses in real time, and for the entire room to learn from the entire consulting process.
- Andrew Zimmern (Bizarre Foods, AZ Canteen)
- Gail Simmons (Top Chef, Food & Wine Magazine)
- Bob Burke (Natural Products Consulting)
- Malia Lazu (Future Boston)
- Stacy Madison (Stacy’s Pita Chips, The Juice Bar Project)
- Michael Sorrell (Paul Quinn College)
The entrepreneurs:
- Cassandria Campbell & Jackson Renshaw, Fresh Food Generation
- Rob Dalton & Nicole Ledoux, 88 acres
- Hans Homberger, Fourth Wheel Coffee
- Macy Horton, Rock Dust Soil Solutions
