General Session

Monday, July 14

Keynote Speaker: Charlie Trotter

Restaurant founder, author, TV host, and philanthropist, Chef Charlie Trotter has devoted his life to all things culinary. For over 20 years, Charlie Trotter's has been regarded as one of the finest restaurants in the world and has dedicated itself to excellence in the culinary arts. Chef Trotter is the author of 14 cookbooks, including his two newest books Workin' More Kitchen Sessions with Charlie Trotter and RAW. He is also the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.

Beyond his numerous culinary accolades, Chef Trotter has many philanthropic ties to a vast number of national and international charities. Most close to his heart is the Charlie Trotter Culinary Education Foundation. To date the foundation has raised over $1 million to award to individuals seeking careers in the culinary arts. In 2005, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

Donald Wressell: Savory Applications for Chocolate & Cocoa, sponsored by Guittard Chocolate Company

As the Pastry Chef at Guittard Chocolate Company, Chef Wressell hails an impressive resume. He is a graduate of the Washington State Chef Association Culinary program and his extensive training includes Pastry Chef at: The Westin, Seattle; The Watergate Hotel, Washington D.C.; and The Breakers, Long Beach, Calif. In 2005 he was named "Pastry Chef of the Year" by the Organizing Committee of the National Pastry Team Championships and was listed by Chocolatier-Pastry Art & Design as a "Top Ten Pastry Chef" in 1998 and 1999. You can also find him on the Food Network in the Challenge series as well as the fascinating documentaries on The Coupe Du Monde and Pastry Team Championships.

During Chef Donald Wressell's session, he'll explain why chocolate is much more than just a dessert. He will provide new and inventive ways to incorporate chocolate and cocoa into your entire menu.

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