Improving Communication Skills & Interactions with Improv
Presented by Galen Emanuele
A world-class improviser, TED talker, business consultant and sought-after presenter, Galen Emanuele is bent on creating a radical shift in business and interpersonal relationships using the improv concept of "Yes, And.” Galen’s clients, including Microsoft,
First Course is a complimentary pre-conference education program open to all.
Wednesday 1:00 PM
Keynote: Maeve Webster on The Evolution of Foodservice
Wednesday 4:45 PM
Panel: Boulder Fast Casuals
Many of today’s biggest flavor trends ignited in fast casual – think modern salads, bowl builds,
Thursday 12:45 PM
Friday 1:00 PM – 6:00 PM
Our culinary field trips are perennial favorites, but this year’s promise to raise the bar. Attendees will have the tough task of choosing just one from three very cool excursions. (Sign ups are at the conference.)
Slurp, Sip & Stumble. This one takes you on a beverage course with stops at Celestial Seasonings, the original herbal tea company and one of the top five most visited tour sites in the U.S.; Avery Brewery, known for its sour beers, Chef Chris Blackwood’s beer and food pairings, and Colorado's first IPA; and Redstone Meadery, where founder-owner David Myers, an expert on the history of mead, will conduct the tour.
Innovation Boulder Style. On this trip, Chef Paul Houle, University of Colorado Boulder Director of Campus Dining Services, will take the group behind the scenes of the award-winning C4C dining center and the new dining hall, which includes a greenhouse tower and a bar where students can mix their own smoothies on a bicycle-powered blender. From there, it’s on to Scratch Labs, the break-out producer of sports drinks, including an all-natural hydration mix that’s going head to head with Gatorade.
Butchery, Booze & (a third stop TBA). The first stop is Blackbelly, an acclaimed full-service restaurant, café, and butcher shop founded by Chef Hosea Rosenberg of Top Chef fame. Blackbelly is Boulder's only independent butchery licensed to make and sell house-cured and fermented meats. Third-generation butcher Nate Singer leads the whole animal butchery and cured meat program, applying old world skills to the entire operation. He will give a butchery demonstration and share samples of
More tour details to come.
What else is on tap?
You'll enjoy the full complement of IFEC signature events: Meet the Press, Office Hours, Chef Showcase, Learning Sessions, Activity Stations, Silent Auction for scholarship funds, New Member/Family Dinner, the Annual Meeting, the Betty and TerrIFECer awards and the second-annual Food for Good Award presentations, plus countless networking, tasting and learning opportunities. See the agenda for days and times.
Accommodations: Don't delay making your Hotel Boulderado reservations -- the early birds get the rooms.
Airport Shuttle: It's 50-60 minutes from Denver International Airport to Boulder. We've made arrangements for discounted fares of $30 one way to and from Hotel Boulderado. Reserve your ride 24 hours in advance. Green Ride Boulder - IFEC
Weather: In late October, it's typically 65 - 35 degrees F and sunny to partly sunny. The altitude is 5,400 feet above sea level.
Food For Good Award
Download the nomination forms here.
Early bird registration (Spring through August 31) is $500 for members; $925 for non-membersRegular registration is $600 for members; $1,075 for non-members
Conference registration cut-off is Monday, September 25
Registering for Office Hours
Office Hours are included in the full conference registration fee. Publicists who wish to participate must register for them on the conference registration form by checking the Office Hours box. Editors should not check the Office Hours box.
Attending First Course and Food Tours?
Both are included in the full conference registration fee. Make sure to check the appropriate boxes on the registration form.
Making Hotel Reservations
IFEC conference rates at The Boulderado: $195 - $199
The reservation link will be made available in the spring.
Please contact the IFEC office with any questions: 845-229-6973, firstname.lastname@example.org.