The Food Program: Ivy Knight & Jasmine Baker


1. What makes this year’s Terroir Symposium food program stand out from those of previous years?

This year we're excited to do a plant based menu and to include Amanda Cohen from Dirty Candy NYC in our chef lineup. There is so much more to fruit and vegetables than just a regular vegan/vegetarian diet and we’re excited to see what kind of innovation could come from our lineup of chefs.


2. What parts of this year’s food program are you most looking forward to?

While we can't wait to try what omnivore chefs do with a plant-based menu, we have to confess that having ramen for breakfast is our absolute ideal, so having Hans Vogel and the Momofuku team take that on is going to be great. Also, we’re hotly anticipating hot dogs by Chef MIchele Forgione from Chez Tousignant in Montreal at Snack Break.


3. What was the most exciting part of curating this year's food program?

Ivy: For me, it was actually getting Jasmine on board. Having worked with her in past years at Field Trip and seeing what she accomplished at last summer's Way Home festival, I knew that having someone of her calibre and drive would push this year's program over the top.


Jasmine: Getting to work with Ivy & Terroir! As a long time lover of Terroir, I had always admired what Ivy did with the food program and hoped to one day join the team. The collaborative spirit that roots and propels this symposium is also what makes it so great and I’m just thrilled to be a part of it this year.


3. How does the food program tie into this year’s event theme of Art, Culture & Technology?  

Food is food and people just want to eat. We think this lineup will make people happy and satisfied, helping them fully immerse themselves in the incredible lineup of speakers and workshops that Arlene and her team have brought together this year -- also, that hot dog from Chez Tousignant is, IMHO, a work of art.


Check out the full food program here!