Rick Moonen and Ken Rubin - Peace of Mind During Uncertain Times
Join Chef Rick Moonen and Chef Ken Rubin for an interactive live event that will highlight some of the significant and emerging developments within the food and hospitality sectors as a result of the Covid-19 pandemic.
Rather than a formal presentation or lecture, Rick and Ken will share some opening remarks about the state of the industry, where help is most needed, and offer some perspective, guidance and inspiration for others.
We ask our audience participants to bring questions, suggestions, and resources to share with the group. We know that many in our audience will bring their own expertise and experience so we will invite everyone to contribute and add to the conversation with the goal being to help promote best practices and find ways to support those who are immediately impacted by the pandemic.
About Rick Moonen and Ken Rubin
Chef Rick Moonen has been a leader in the culinary world for several decades through his early success with “Oceana” in New York City, “RM Seafood”, and many other ventures throughout his career which distinguished him as the “Godfather of Sustainability”. Chef Moonen will be supporting our culinary leadership providing insights and innovation for our industry level e-learning products, as well as live events and business development for the culinary program for all concepts.
Chef Moonen is a James Beard Award winner and one of the country’s leading culinary authority on seafood, receiving the coveted 3-star New York Times rating five times, and has been inducted into the American Culinary Hall of Fame.
Chef Moonen is a critically acclaimed author featured in numerous publications including Food & Wine, Bon Appetit, and USA Today, and is recognized for his appearances on The Food Network, The Oprah Winfrey Show, Top Chef Masters, Good Morning America, CNN and more.
Chef Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others.
Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy.
Ken currently serves as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content. Ken previously served as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child.
Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.