The Piedmont Culinary Guild’s annual symposium will take place on Sunday, March 17 at Johnson & Wales University with the theme “All Ships Rise.” The event brings together the hospitality community for panel discussions, meals, and workshops, and this year will examine how to make the local food system more vibrant, profitable, and working in it less stressful, as well as each person’s role in that system.

New to the symposium this year is a track that focuses on wellness, as the culinary industry has long been clouded by a culture of burnout and unhealthy habits. We’ll be hosting one of the panel discussions around this, titled A Call for Change: A Sobering Discussion on Restaurant Culture with chefs Marc Jacksina of Earl’s Grocery and Scott Crawford of Raleigh.

Some sessions are geared at industry professionals, such as Start-Up Mise en Place, where attendees will hear some important questions and details to consider before opening their own business.

Several of the workshops are fit for both chefs and practiced home cooks, such as the sold-out Introduction to Fermentation hosted by Ben Sullivan and Daniel Wheeler of Highland Avenue. The chefs will cover types of fermentation, fermentation basics, and looking at pickles, sauerkraut, and kimchi.

Asheville chef Katie Button of Cúrate will keynote the symposium. See the full session lineup here.

Of course, a food symposium wouldn’t be complete without fantastic food. The Soul Food Sessions team will provide lunch, with moderator Jenelle Kellam leading a discussion about how the dinner series has made a difference in the culinary community.

The symposium kicks off at 7:15 a.m. with a continental breakfast and registration, and ends with a reception from 4:15 p.m. to 5:30 p.m. Tickets cost $85 and can be purchased here.

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