Montclair State Hosts 2015 International Culinary Conference

More than 200 food scholars, celebrated chefs and food scientists from around the world gathered at Montclair State in June to explore the role food and eating play in individual lives and society at the 9th International Conference on Culinary Arts and Sciences.

“While Europe has a deep history in culinary production and academics, this was the first time a scholarly conference of this kind took place in this country,” says Health and Nutrition Sciences Professor Charles Feldman, who was the U.S. conference chair and chair of its International Scientific Advisory Committee.

Sponsored by the Worshipful Company of Cooks of London, a trade guild established in 1482; Coca-Cola; Meriterese Racanelli, R&D scientist/nutritionist and Montclair State alumna; Chartwells; and the Paul Bocuse Institute in Lyon, France, considered by many as the world’s premier culinary academy, the conference brought internationally renowned culinary scholars and practitioners together to explore common interests and concerns.

Keynote speakers included Brian Wansink, scientist, author and former executive director of the USDA Center for Nutrition Policy and Promotion; Dr. Maricel E. Presilla, a James Beard Foundation top cookbook award winner; USDA Undersecretary Dr. Catherine Woteki; and Herb Meiselman, formerly the highest-ranking research scientist in the U.S. government and 2005 Presidential Award winner.

The conference firmly positioned Montclair State’s food programs on the world map and opened the door to tremendous opportunities for scholarly and academic exchanges, says Feldman, adding that visiting attendees were impressed with the University’s food-research facilities. Additionally, the conference secured solid collaborations between University faculty and colleagues in Australia, England and Brazil, among others.