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Meet The Innovators: Food & Tech
From sensors and software, to crowdfunding platforms that help food artisans kick-start their businesses, to big data and mobile apps that allow consumers to make more informed choices and communicate directly with the grocery store shopping aisle, tech is disrupting how food is produced, distributed, sold and consumed. Meet The Innovators is back at the Apple Retail Store in SoHo on Wednesday, May 14 for a conversation on this tech transformation of the food industry with my panel of experts, including: Danielle Gould, Founder and CEO, Food + Tech Connect, investor Alain Bankier and Chris Muscarella, CEO & Cofounder of Kitchensurfing.
Date/Time: Wednesday, May 14, 2014 at 7 pm
Location: Apple Retail Store in SoHo
This event is free and open to the public. Seating is first come, first serve.
About Danielle Gould:
Danielle is the Founder & CEO of Food+Tech Connect, the site of record and connector for the food tech sector. Through news and analysis, events and online education, she helps organizations of all sizes understand how information and technology are changing the way food is produced, distributed and consumed. Danielle is a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a member of the Google Innovation Lab For Food Experiences. She is also a regular contributor to Forbes and Huffington Post. She regularly speaks on the subjects of food, technology and data, including at SXSW 2012 and 2013, The G8 Conference on Open Agricultural Data and Health Datapalooza. Prior to FTC, Danielle worked on business development and PR BrightFarms. She has a degree in sociology and environmental studies from The University of Wisconsin at Madison.
About Alain Bankier:
Alain is the former Co-President and CEO of The Manischewitz Company, a serial entrepreneur and an active early stage/ angel investor. In 2002, Alain co-founded the Saveur Food Group (SFG) to create, acquire and build small to midsized branded food companies and in 2008 Manischewitz was merged with SFG. In the mid 90’s, Alain was a board member of the New York New Media Association (NYNMA), and a co-founder of the New York Angels (NYA). As a leading member of the NYA, Alain invests in a wide variety of technology, media and content companies., as well as in food and consumer goods businesses. Alain has been a board member and advisor to a variety of companies and has been instrumental in achieving exit opportunities for several of these businesses.
Combining his knowledge of the food industry and his experience in the tech and media startup world, Alain has been focusing on investment opportunities at the intersection of food, media and technology. This includes investments, among others, in Mouth Foods and Plated.
Before his adventures in the food industry, Alain was an investment banker and founder of an international boutique investment bank, which he sold to BNPParisbas in 1989, and served as Head of Corporate Finance North Americas until 2001. As a banker he focused primarily on the food/beverage and automotive industries.
Alain has a has a BA in Psychology from the University of Pennsylvania, a BS in Economics from The Wharton School and an MBA from New York University and from HEC, Paris.
Alain lives Manhattan, New York with his wife and two sons. He is fluent in French and has dual French-American nationality.
About Chris Muscarella:
I focus on simple foods: vegetables and proteins—sometimes a decadent pasta or strata. My favorite ingredients are olive oil, rosemary, and lemon. My cuisine choices are usually Mediterranean or Northern Chinese.
I’m an amateur chef that’s spent a fair amount of time in kitchens, happens to be a partner in a few restaurants, and also happen to be the CEO and cofounder of Kitchensurfing.
My favorite quote about food is really a tribute to the awakening of the genius of Ferran Adria and the sense of lightness and experimentation that makes being in the kitchen so much fun:
“Once, when Ferran Adria was back in Barcelona for the winter, he bought a truckload of perfectly ripe tomatoes. He had no idea what he was doing. He and his brother, Albert, took the tomatoes back to their workshop, where Ferran dumped them on the floor and impulsively grabbed a bicycle pump. He stuck a tomato with it and furiously began pumping. For a moment, Albert regarded his brother quizzically, and the tomato itself seemed impervious until…it exploded everywhere! Covered in red gook, Ferran fell upon the wreckage, sifting through it, and triumphantly lifted one shard aloft. A fine, pinkish spume bubbled along the line where air had forced a fissure. He tasted it, a tomato without body—earth salt and juice, which suddenly disappeared like sparklers. After that, the brothers spent the afternoon blowing up tomatoes to see what more there was to discover.”
Michael Paterniti, Esquire Magazine