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Sunday, March 15 • 12:30pm - 1:30pm
How Tech Lit The Flame For Celebrity Chef Culture

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Far from being relegated to weekend PBS programming like in years past, today’s TV chefs are now established members of the glitterati, posing on red carpets and attending (not catering!) the hottest parties. Culinary professionals have become big name TV personalities thanks to the popularity of shows like Top Chef, Chopped, and Iron Chef. Many of these chefs and restaurant owners, who had never touched Twitter before, have parlayed their newfound fame into successful ventures by taking advantage of active digital fan bases to cultivate their brand. In addition to freshly sharpened knives and spot-on palettes, chefs now rely on social media and other digital outlets to interact with fans, grow their customer base and, ultimately, make a living.
Emily Keeton of Flavour, will lead a panel discussion with celebrity chefs and culinary culture experts to discuss the role of technology in the rise of celebrity chef culture.

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Speakers
avatar for Aaron Franklin

Aaron Franklin

Owner, Franklin Barbecue
Austin Texas based barbecue cook, restaurant owner, educator and writer. Aaron is a self taught bbq expert, who has quickly risen to be one of the most well known pit bosses in the barbecue world. He never cuts corners on choosing quality meats and spending the time it really takes... Read More →
EK

Emily Keeton

CEO, Flavour
avatar for Andrew Knowlton

Andrew Knowlton

Restaurant & Drinks Editor, Bon Appetit
Andrew Knowlton is the longstanding Restaurant and Drinks Editor at Bon Appétit magazine, where he writes features and columns as well as selects and oversees the magazine’s annual Hot 10 list of America’s Best New Restaurants. His monthly column, The BA Foodist, was nominated... Read More →
avatar for Monica Pope

Monica Pope

Owner, Sparrow Bar & Cookshop
The only Texas woman to ever be named a Top 10 Best New Chef by Food & Wine magazine (1996), Pope first learned to cook from her Czech grandmother and went on to earn her Chef’s title from PrueLeith’s School of Food and Wine in London.


Sunday March 15, 2015 12:30pm - 1:30pm
Driskill Hotel Maximilian 604 Brazos St

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