Each week until ACF National Convention: Orlando, we’ll profile one of the inspiring speakers and presenters who will be there. Not registered yet? Visit acfchefs.org/convention to see the schedule and secure your spot before July 7!
Chef Edward Lee is the chef/owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville, KY and the culinary director for Succotash in National Harbor, Maryland and Penn Quarter, DC. He is also the Executive Chef of Salt Restaurant in Antigua. He will speak at ACF National Convention on August 5 on the topic “Eating is an Adventure.”
Lee has received multiple finalist nominations for the James Beard Foundation Awards BestChef: Southeast. He appears frequently in print and television. He has been nominated for a daytime Emmy for his role as host of the Emmy-winning series “The Mind of a Chef” on PBS.
Most recently, he has hosted and co-produced a feature documentary called Fermented. Lee is the author of “Smoke & Pickles: Recipes and Stories from a New Southern Kitchen” and of “Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine.” His signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend is a luxury small batch bourbon he developed with Trey Zoeller.
Chef Lee also runs the non-profit The LEE Initiative which promotes equality and diversity within the restaurant community.
“Eating is an Adventure” will delve into the changing landscape of food in America and how the new immigrant cuisines are driving that change.
What will food look like in America for the next generation and what will be the focus? How do we navigate the food world that is changing?
He will also encourage the audience to not only eat at the trendy Michelin starred restaurants, but also venture out to all the small immigrant restaurants that are everywhere in America — because there is as much to be learned from these cuisines as there are from celebrity chefs.
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