Aki Kamozawa and Alex Talbot are packing. Flavor that is. No strangers to innovation, the Ideas in Food duo wants to revolutionize the way you cook with techniques and ingredients that pump serious flavor into dishes. And whether they’re sharing inspiration online; in their new book, Maximum Flavor, which they’ll debut at ICC; or on the Main Stage, be prepared listen, absorb, and rethink how you pursue unbridled deliciousness in your cuisine.
Supported by Beech Ovens from Jade Range