Cross-Industry Panel

In this cross-industry panel, we feature experts and influencers from the historical, modern and futuristic perspectives of the food and restaurant industry. As we dig into the past, present and future of our culinary creations and how they evolved with cultural / physical transition, we will explore the definition of authenticity in food and experience to ideate ways to thread together(another word) culture, techniques, joyful experience in food.

 

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Jonathan Gold

Food critic, LA Times

Jonathan Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. A Los Angeles native, he began writing the Counter Intelligence column for the L.A. Weekly in 1986, wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos. Gold was the subject of "City of Gold," Laura Gabbert's 2016 documentary.

Judy Hsu

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Principal Designer & Researcher, IDEO

Judy Hsu a principal designer in the Food Studio at IDEO, with specialties in design research and product design.

When it comes to research, Judy is a strong believer in the power of fusing both qualitative and quantitative-derived information to paint a holistic picture of the human experience. She maintains that the role of research in the design process is to inform and inspire. As a product designer, Judy believes in the power of design to make food accessible, desirable, and responsible. She is passionate about creating concepts, flavors and forms that answer real human needs in a way that is inspiring, motivating and uniting.

Daniel Jurafsky

Author, The Language of Food  
Professor, Stanford

Dan Jurafsky is Professor and Chair of Linguistics, and Professor of Computer Science, at Stanford University. Jurafsky is a computational linguist who uses computational investigations of language to advance our understanding of human society and behavior, and teaches popular courses on food and language at Stanford.  He is a 2002 MacArthur Fellow, and a James Beard Award nominee for his book The Language of Food: A Linguist Reads the Menu.

Jessica Koslow

Chef & Owner, Sqirl

Jessica Koslow is the chef and owner of Sqirl. Since it opened, the restaurant has been featured in Bon Appétit, received a glowing four-star review from LA Weekly, garnered praise in the Los Angeles Times, and has been covered by Bloomberg Business. Jessica’s creative cooking was featured in a New York Times article written by Melissa Clark, and she has also been covered by Mark Bittman. Her recipes have been published in Food & Wine magazine, and she is a contributor to the Wall Street Journal’s “Slow Food Fast” column. Sqirl has been listed among Los Angeles Magazine’s “75 Best Restaurants in LA” and Jonathon Gold’s “101 Best Restaurants.” Jessica spoke at CreativeMornings and appeared in the Culinary Beats series for Citibank as well as in an episode of Unique Sweets on the Cooking Channel. She was selected as one of 10 chefs in the country to appear and cook at the 2014 Eater Awards, and subsequently won the 2014 Eater Award for Best Chef in Los Angeles. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine’s People’s Best New Chef for 2014 and has recently been named a Rising Star by the magazine’s Star Chefs.