For the first time in four years, the Culinary Institute of Americas Wine & Beverage Summita three-day gathering of the beverage industrys best and brightestreturns to the CIA at Copia May 5-7. Featuring everything from immersive tastings to in-depth dialogue on the state of wine education, innovative career paths, and increasing both business savvy and financial fluency, the conference will welcome recognized wine experts and rising stars alike. It is ideal for junior and mid-level industry professionals looking to grow their knowledge and advance their careers.
We are thrilled to bring back this incredible event with a focus on professional development, said Maryam Ahmed, consulting program director. Attendees can expect a truly enriching experience. Unlike larger conferences where one-way presentations are the focus, this summit was deliberately crafted to be a smaller, more intimate gathering so attendees can interact directly with the presenters and each other during breakout sessions and receptions.
Among the esteemed beverage experts and presenters are: Emily Wines, certified master sommelier, and vice president of wine experience at Coopers Hawk Winery and Restaurant; Erik Segelbaum, founder and chief vinnovation officer at SOMLYAY, LLC; TJ Douglas, CEO and founder of the Drink Progressively Group; and Andrea Robinson, master sommelier, author, and consultant to Delta Airlines and Norwegian Cruise Line.
The conference also serves as one of the residency sites for CIA Wine and Beverage Management masters degree students, who will attend as part of their program.
For more information or to view the full program schedule, visit ciabevpro.com.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the worlds premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelors, and master's degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.
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Culinary Institute of America
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