LOCAL CHEFS FAIRED WITH
WELL, SOME OF THE
PHILADELPHIA'S BEST CHEFS AND
RESTAURANTERS GATHERED AT
UNIVERSITY OF CAMPUS TODAY FOR
AN YOU PHILLY CHEF CONFERENCE.
VITTORIA WOODILL GOES INTO
THE KITCHEN WITH THE CHEFS
CHOSEN TO SHARE SOME OF THEIR
DISHES WORK THEIR FELLOW CHEFS
.
MAN, I'M HUNGRY.
DID I COME HERE FROM DREXEL.
SOMETIMES YOU GET LUCKY ON
YOUR LUNCH BREAK WHEN A CHEF'S
CONFERENCE IS HAPPENING ON
DREXEL UNIVERSITY'S CAMPUS.
TIME TO JUMP IN LINE, AS 250
STUDENTS, CHEFS, AND FOOD
INDUSTRY MOVERS AND SHAKERS.
THEY GATHERED TO LEARN MORE
ABOUT THEIR GRUB, AND THEN,
GOT SOME OF THE BEST IN DREXEL
'S FOURTH ANNUAL PHILLY
CHEF CONFERENCE.
BENEFIT IS TO A DAY WHERE
CHEFS AND RESTAURANT
PROFESSIONALS CAN COME
TOGETHER AND HAVE
CONVERSATIONS AND HELP TO
DEVELOP, AND THE STRENGTH OF
THE WHOLE CONFERENCE IS BASED
ON THE SUPPORT OF THE CHEFS IN
PHILADELPHIA.
SOUTH PHILADELPHIA BARBARACOA,
SHAKE SHACK, HIP CITY VEG,
HIGH STREET, BEST OF THE
PHILLY COME TOGETHER.
REPORTER: THE CONFERENCE IS
ALSO A PLACE WHERE CHEFS LIKE
BEN MILLER OF SOUTH
PHILADELPHIA BARBARACOA CAN
PRESENT NEW AND EXCITING
THINGS THEY ARE WORKING FOR.
BIG CHANGE FOR US IS THIS
YEAR WE ACTUALLY STARTED
GROWING OUR OWN CORN, FOR
TORTILLA.
THAT IS SOMETHING NICE THAT WE
ARE PRESENTING THIS YEAR.
THANK YOU.
REPORTER: FROM
PRESENTATION.
THIS IS BROCCOLI DICICCO,
OUT OF CALIFORNIA, IT IS A
BEAUTIFUL PRODUCT.
IT IS A SWEET HAIR LOOM
BROCCOLI.
SPRINGTIME SALAD.
REPORTER: TO DEMONSTRATION,
MANY WERE EAGER TO LEARN ABOUT
WHAT AND HOW THEY COULD
ELEVATE THE EATS IN PHILLY.
I GLUE A LOT OF THIS STUFF.
IT GIVES ME NEW IDEAS.
TO ME IT IS A BIG DEAL.
IF YOU ARE IN CULINARY SCHOOL
AND MEET PEOPLE AND WORK IN
SOME OF THE RESTAURANTS.
IT IS HOW TO MEET THEM ALL.
ESPECIALLY FOR STUDENTS TO
HAVE THIS OPPORTUNITY IT IS
AMAZING.
LET'S NOT BREAK THE LINE
BECAUSE PEOPLE ARE GETTING A
HEAD.
WE HAVE TO GET BACK TO WORK
REPORTER: I'M GLAD I
FOLLOWED MY NOSE.
PORK TACOS FOR LUNCH.
I LOVE THIS JOB.
SOMEONE HAD TO GO OUT ON
THE ASSIGNMENT, GIRLS.
SOMEONE.
BUT WAS THERE PRESSURE IN
THE KITCHEN FOR THESE CHEFS AS
THEY SERVE OTHER CHEFS?
YES.
BEN MILLER DIDN'T THINK SO
FROM SOUTH PHILLY BARBARACOA.
HE SAID WE ARE PROUD OF WHAT
WE DINE WE SERVE ANYONE NO
MATTER WHO THEY ARE ALL THE
SAME.
THEY ARE ALL PROS.
YES, THEY ARE PROS.
NO SWEAT.
BUT STALE LOT OF GOOD FOOD.
