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Monday, March 16 • 9:30am - 10:30am
How Chef Watson Changed the Way We Prepare Food

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Learn how Chef Watson has changed the way we interact with and prepare food, further, how it allows us to make new discoveries. We'll explore this concept in the context of design, implications for the mass market, implications for professionals, and how it impacts how we prepare food in our homes.

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avatar for Steve Abrams

Steve Abrams

Director, IBM Watson Life, IBM
Steven Abrams is an IBM distinguished engineer and the director of Watson Life, a team of scientists, engineers, and designers tasked with understanding the role of cognitive systems in the lives of everyday consumers. He previously was director of software technology in IBM Research... Read More →
avatar for James Briscione

James Briscione

Dir of Culinary Dev, Institute of Culinary Education
James Briscione began his culinary adventures as a dishwasher at a brunch joint on Pensacola Beach and never looked back. Briscione passed up a college football scholarship to spend more time in kitchens. He quickly graduated from biscuit making to working for James Beard award-winning... Read More →
avatar for Jacquelyn Martino

Jacquelyn Martino

Designer, IBM
Jacquelyn Martino works at the intersection of art, design, computation, and interaction to create delightful user experiences. She has a deep curiosity for understanding what makes people tick and a passion for leveraging her skills in design thinking and agile development to create... Read More →

Dawn Perry

Senior Food Editor for Bon Appetit, Bon Appetit
Dawn Perry is the Digital Food Editor at Bon Appétit Magazine. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple Magazine. She got her culinary start at Le Cordon Bleu in San Francisco and has since worked in professional... Read More →
avatar for Florian Pinel

Florian Pinel

Sr Technical Staff Member, IBM
Florian Pinel is a Senior Technical Staff Engineer in the Watson Life department of the IBM Watson Group. He received a M.S. in Computer Science and Engineering from Ecole Centrale de Paris in France, and a Culinary Arts diploma from the Institute of Culinary Education in New York... Read More →

Monday March 16, 2015 9:30am - 10:30am
Driskill Hotel Driskill Ballroom 604 Brazos St

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