Thursday, October 18, 2018

Noon - 12:45 PM

Track I: Ahmanson Hall

Food Science & Sustainability Pioneers: Plant Based, Seafood & Protein Enhanced - Creating the Future of Food & Nutrition

Chef Kerry Heffernan, Grand Banks NYC, Renown Chef, (Top Chef Master, TV)

Poull Brien, Partner/Co-founder, Wild Fish Direct

Adrian Grant-Alfieri, Venture Partner, Babel Ventures

Brian Halweil, Publisher and editor-in-chief, Edible Communities

Moderator - Elina Fuhrman, founder, CEO + Chef, Soupelina

Chef Kerry Heffernan, Grand Banks NYC, Renown Chef, (Top Chef Master, TV): Born in Pennsylvania and raised in Connecticut, Kerry Heffernan began working in New York City restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually setting up camp in the South of France baking croissants. He returned home to attend the Culinary Institute of America, graduating second in his class. After spending another year cooking and traveling throughout Europe, Kerry came back to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Kerry later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef

and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant." During his time at 11 Madison he also worked with Danny to develop the original menu at the "Shake Shack" in Madison Square Park. Kerry is currently Chef at Grand Banks, a seasonal Oyster Bar and galley on the deck of a historic cod fishing schooner moored at Pier 25 New York. He previously spent a five-year tenure as Executive Chef of New York City's South Gate, and created and continues to work as a consultant to "15 CPW," a private restaurant at Manhattan's toniest address. Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America. An avid outdoorsman and seafood expert, Kerry has won several charity fishing tournaments, including the "Manhattan Cup" and the "Montauk Redbone." In addition to appearing as a guest judge on Top Chef All-Stars, Kerry has appeared on The Today Show, Good Morning America, Martha Stewart, CBS and CNN's American Morning. In addition to Grand Banks, Chef Heffernan is also consultant to "Seaworthy" a restaurant in New Orleans specializing in sustainable seafood.

Poull Brien is an entrepreneur and media creator whose passion for storytelling matches his drive to launch successful brands. Poull is co-owner of Wild Fish Direct, the first and only sustainable seafood company dedicated to the fastest growing sector of the restaurant industry, healthy fast casual brands. Wild Fish Direct grew from Poull’s experience as show runner and creator of Catching Hell, an 11 hour broadcast television series about commercial spear fishermen in the Gulf of Mexico, as well as his development work on Dish Out of Water, a series concept with James Beard Award-winning chef Kerry Heffernan and National Geographic. Both projects were heavily influenced by Poull’s childhood fascination with fishing and the production background Poull acquired during his time in the Radio, TV and Film program at Northwestern University.  Starting when he was ten-years old Poull spent every free moment on the water and all the moments in between dreaming about it. In his teens Poull ran a part time guide service, wrote for fishing magazines and hosted an outdoors show. His obsession with the water gradually gave way to his interest in creating compelling films. After graduating college, Poull eventually moved to New York City, where he worked in development and production in the film industry. After several shorts, he directed Charles Bradley: Soul of America, an award-winning documentary on the late, critically-acclaimed soul singer. Looking to move into television, Poull returned to the ocean for inspiration and launched his seafood company as a companion project. Poull realized that in Wild Fish Direct he could best utilize his diverse interests. He focused his efforts and built a list of clients including multi-unit brands Pokeworks, The Little Beet and Dig Inn. Today, Poull travels the country and the world sourcing for some of the biggest health focused brands in the business. He continues to shoot creative media to educate customers and help clients build loyalty and make healthier sourcing choices. In addition to his work with Wild Fish Direct, Poull is currently consulting on a documentary on red tide in Florida and is a partner in Jacto, an upcycled jewelry brand made from discarded fish skin and bone. When he’s not working, he enjoys throwing spontaneous sashimi parties in the photo studio he manages in Williamsburg, Brooklyn.

Brian Halweil, Publisher and editor-in-chief, Edible Communities: Brian is the editor of Edible East End, and co-publisher of Edible Long Island, Edible Manhattan, and Edible Brooklyn. He writes from his home in Sag Harbor, New York, where he and his family tend a home garden and orchard, and keep ducks and oysters. Brian Halweil has been at the forefront of the growing “eat local” movement. As a student at Stanford University, Brian worked with California farmers interested in reducing their pesticide use, and set up a two-acre student-run organic farm on the Stanford campus. In 1997, he joined Worldwatch Institute as a Senior Researcher and John Gardner Public Service Fellow. At the Institute, Brian writes on the social and ecological impacts of how we grow food, focusing recently on organic farming, biotechnology, hunger and rural communities. He describes the evolving local food movement in his recent book Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket. Brian’s work has also been featured in the international press, and he has testified before the US Senate Committee on Foreign Relations on the role of biotechnology in combating poverty and hunger in the developing world. He has traveled throughout Mexico, Central America and the Caribbean, and East Africa learning indigenous farming techniques and promoting sustainable food production.

Adrian Grant-Alfieri is a Venture Partner at Babel Ventures, one of the leading early-stage biotech VC’s in Silicon Valley. At Babel, Adrian’s work ranges from sourcing, diligence, and portfolio company operations. Babel’s current portfolio spans 13 investments across health & wellness, clean protein, longevity, and cannabis verticals. Prior to joining Babel, Adrian worked on the growth team at Endeavor Global in NYC, and in investor relations at Robin Hood. Adrian graduated with honors from Brown University with a Bachelor’s in Social Innovation, concentrating in emerging alternative protein and synthetic meat investments. During his time at Brown, Adrian co-founded and launched a social enterprise that took part in Brown Entrepreneurship Program’s flagship startup accelerator.

Elina Fuhrman is a best-selling author and wellness warrior, Founder, CEO + Chef of Soupelina, and cancer conqueror. While revered among Hollywood elite and luminaries, Elina’s fresh approach to healthy eating has made her a sought-after talent, inspiring mentor and credible wellness expert. Elina is also an award-winning journalist who covered international news and wars for CNN, and traveled to Afghanistan to report from the front lines following the September 11th terrorist attacks. But it is her personal war against breast cancer that has inspired many and led to the creation of Soupelina http://www.soupelina.com/, the company that delivers healing organic plant-based soups and soup cleanses. On a mission to heal herself and treating cancer as a health opportunity, Elina relied on Ayurveda, Naturopathy and Traditional Chinese Medicine, to guide her in learning about the power of herbs and plants, and creating her own blends of therapeutic soups that targeted different health issues. She became a voracious student of all things health + wellness, integrating ancient healing traditions to transform a cancer diagnosis into vibrant living. Elina’s mission-driven company not only serves her community but also revolutionizes the way America looks at food with its food-as-medicine philosophy, sustainable and innovative cooking, known for elegant style, texture and layers of flavor. With names like LENTIL ME ENTERTAIN YOU, KALE-IFORNIA DREAMIN’ and I YAM WHO I YAM, Soupelina wants people to have fun while eating healthy. Elina’s invention of the Soup Cleanse and tongue-and-cheek line, Souping Is The New Juicing, have become headlines in publications like The New York Times, Vogue, Gwyneth Paltrow’s GOOP, Harper’s Bazaar, ABC’s Good Morning America and many others. Vogue wrote that “Soupelina has been gaining so much attention that even juice companies” have begun to stock “their own versions of soup cleanses.” ABC News dubbed Soupelina soups “soups with a purpose,” and VegNews reported that Soupelina’s “wellness-inspired” soups have “captured the hearts and taste buds of LA’s discerning diners.” Elina’s debut book, Soupelina’s Soup Cleanse (DaCapo Lifelong, 2016), has resonated with thousands of health seekers and foodies alike. It has been translated into multiple languages published throughout Europe. Elina has become Hollywood’s go-to vegan chef to help her clients find the perfect balance and restore health. Her celebrity fans include Gwyneth Paltrow, Jessica Alba, Alicia Silverstone, Coco Rocha, LeAnn Rimes among others. Part visionary and part teacher. Elina translates her clients desires to eat + live healthy into a stylized culinary experience with genuine passion,authentic vision and knowledge of ingredients. A graduate of University of Wisconsin-Madison, Elina lives in Los Angeles with her two daughters, singer/songwriter Madeline and actress, Isabelle. When she isn’t cooking, writing, or spending time with her daughters or traveling the world, you can find her on the beach meditating or thinking up a new recipe. Her favorite past times include dinners with family + friends, soaking up the California sunshine, and creating (and eating!)delicious food.