Get your Fall started

right by digging into the future of food with the Chicagoland Food & Beverage Network at Taste the Trends: Culinary Collaborations, presented in partnership with The Hatchery Chicago and Datassential.

We will kick off with an up-to-the-minute trends presentation from Datassential (www.datassential.com), the industry leader in food and beverage intelligence. Their data-powered insights will reveal what’s trending across the food and beverage landscape from menus, to new flavor breakthroughs, to ever-shifting consumer preferences.

Following  the presentation, guest chefs and emerging food brands will take the spotlight showcasing bold, trend-inspired creations that reflect the spirit of innovation and culinary creativity. From cutting-edge techniques to unexpected flavor pairings, you'll get a first taste of what’s next in the food and beverage industry.

Come hungry for fresh ideas, bold bites, and meaningful connections with fellow entrepreneurs, food lovers, and industry leaders.

A sneak peek at some of the samples you’ll enjoy:

Agenda

5:00 PM Doors Open

5:30 PM Trends Update / Q&A

6:30 PM Tasting and Networking

8:00 PM Event Ends

SPEAKER

SAMANTHA 'SAM' HORVATH

Insights Consultant

Datassential

Sam Horvath is a Chicago-based Insights Consultant at Datassential with nearly a decade of experience in foodservice market research. With a degree in marketing and a background in market research at an ingredient manufacturer prior to Datassential, she brings a well-rounded perspective on the trends shaping the future of food. She helps clients across all sectors of the industry turn data into actionable strategy.

CHEFS

CHEF PETER KOLAVO

Associate Research Chef, Oils

South Chicago Packing

Peter is the Research and Development Chef at South Chicago Packing, a 5^th generation family owned edible oils facility in the Bridgeport neighborhood in Chicago. Having previously worked as an options and futures trader in New York and Chicago, Peter went back to school at Kendall Culinary graduating in 2018, while working at Ed Miniat as a R&D pilot plant manager. Peter moved over to South Chicago Packing 5 years ago and helped develop, market and sell shortenings and oils for baking, frying and general purpose cooking like SCP Wagyu Beef Tallow. He now lives in Valparaiso Indiana with his wife and two young boys who are also avid hobby farmers and gardeners.

CHEF CONNOR THOMPSON

Senior Culinologist

Ingredion

Chef Connor Thompson brings over 10 years of experience in the food industry. He began his career in scratch kitchens before earning his Culinary Nutrition degree from Johnson and Wales University. While in school, he contributed to recipe and product development at America’s Test Kitchen and Valley Fine Foods Fresh Pasta.

For the past 7 years, Connor has served as a Culinologist at Ingredion, where he focuses on product development in Clean Label, Plant-Based Protein, and Foodservice. His work has supported a wide range of companies, from neighborhood coffee shops to global hotel brands and large-scale food manufacturers.

CHEF DYLAN MORTON

Culinary Food Development Specialist

Univar Solutions

Dylan Morton began his career with Foodology by Univar Solutions as a distinguished Culinary Food Development Specialist prior to rising to his current role leading our global Solution Center and test kitchen in Chicago as Culinary Food Development Lead where his expertise in innovative food solutions shines. With a rich background in natural food coloring and nutritional gummies, Dylan brings a palette of vibrant expertise to the table. His culinary journey spans over a decade, during which he has honed skills across a variety of settings including esteemed restaurants, high-end catering companies, leading food manufacturing facilities, and driving ingenuity in food formulation and recipe development. Dylan's academic credentials include Associate's Degree in Culinary Arts coupled with a Bachelor’s Degree in Food Science from the prestigious Purdue University. Dylan is a visionary in the food development sphere, driving forward with creativity and scientific insight.

CHEF JAKE FRASH

Culinary Scientist

Univar Solutions

Recently joining the team with Foodology by Univar Solutions as a Culinary Scientist, Jake Frash has an extensive range of food and beverage industry experience spanning from coast to coast.  A food science graduate, Jake began his career at Hormel Foods which instilled a desire for further culinary training at Saint Paul College in Minnesota.  He then utilized this dual skillset and began to hone a sales-driven mindset as a technical sales specialist in the food ingredient industry.  Prior to this role, Jake spent some time in the dairy protein and plant-based protein space while living in the Bay Area.  With a clear interdisciplinary background, Jake can work with you to assist new product ideation, formulation, and ingredient sourcing.

CHEF MAURICE ‘BLĀQUE’ SHELTON

Founder  

Black Rose Pastries / Steel City Bakery

Born and raised on the south side of Chicago, Maurice Shelton, who would later become commonly known as “Chef Blāque”, always had a passion for food and an eye for creativity. In 2007, he decided to take his passion to the next level and started his bakery, Black Rose Pastries! A skilled baker and sugar artist, Chef Blāque, has traveled the world teaching and training, showcasing his award-winning signature style - in over 42 states and 4 countries - blending realism and modern techniques to create show stopping masterpieces.

Since, Chef Blāque, has been featured in several publications and media outlets including American Cake Decorating Magazine, The Northwest Indiana Times, The Miami New Times, Something Sweet (UK Based Magazine), Modern Luxury Chicago, and WCIU The Jam just to name a few. Most recently, he and his partner were crowned Season 1 Champions for the Netflix Original Series: Sugar Rush with judges Candace Nelson. Adriano Zumbo, and Betsey Johnson. 

More chefs to be announced....

This Event is Hosted in Partnership With:

We Acknowledge the Valued Collaboration of: