The International Conference on Culinary Arts and Sciences (ICCAS) 2015

Keynote Speakers

Maricel E. Presilla

Maricel E. Presilla is the first Latin American woman to have been invited as a guest chef at the White House. She was nominated twice for James Beard Foundation journalism awards for articles written for Saveur magazine. She was a four-time James Beard Foundation Award nominee and won as Best Chef Mid-Atlantic on 7 May 2012. A year later, on 4 May 2013, her book Gran Cocina Latina: The Food of Latin America was named Cookbook of the Year by the James Beard Foundation. The International Association of Culinary Professionals chose Gran Cocina Latina as the best general book on 9 April 2013. Presilla is the chef and co-owner of Cucharamama in Hoboken, New Jersey,[1] Zafra and Ultramarinos, her Latin American marketplace, bakery and chocolate shop are also in Hoboken. She specializes in the foods of Latin America and Spain. She also holds a doctorate in medieval Spanish history from New York University and has received formal training in cultural anthropology. (June 3rd, 4 pm)

Dr. Catherine Woteki

Dr. Catherine Woteki - Under-secretary, US Department of Agriculture. She supervises the USDA's Research, Education, and Economics (REE) mission area, and the Department's Chief Scientist. In that role, she has developed the Office of the Chief Scientist, the USDA Science Council and other coordinating programs. She has also been called upon to lead scientific delegations to China and the first Meeting of Agricultural Chief Scientists, held under the auspices of the G-20. (June 4th, 12:45 pm)

Brian Wansink

Brian Wansink, is the John Dyson Professor of Marketing and the Director of the Cornell Food and Brand Lab in the Department of Applied Economics and Management at Cornell University in Ithaca, NY. He is the lead author of over 200 academic articles and books on eating behavior, including the best-selling Mindless Eating: Why We Eat More Than We Think (2006) along with Marketing Nutrition (2005), Asking Questions (2004), and Consumer Panels (2002). (June 4th, 5 pm)

Paul Herbage

Paul Herbage MBE CStJ BSc DipHSM MHM FRSPH, Worshipful Company of Cooks. The Worshipful Company of Cooks of London traces its origins back to the 12th Century, founded from two guilds of cooks in medieval London. The Cooks Company fosters training and fosters excellence within cookery. (June 5th, noon)

Dr. Herbert L. Meiselman

Closing Speaker: Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, and product development. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice (founding editor), and Appetite.  He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award. He is the President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and on the Research Committee for the Culinary Institute of America, Hyde Park, New York. (June 5th, 2:45 pm)