The Next Big Bite: What is the Future of Food?

Caitlin Gunther

By Caitlin Raux

“The future of food is cooking — is all of us cooking,” said Melissa Clark on Monday night to a roomful of guests ranging from food industry pros to zealous foodies at the Institute of Culinary Education. The occasion was the third annual “The Next Big Bite” event presented by Les Dames d’Escoffier, and the question on everyone’s mind: what is the future of food? The prolific New York Times food writer was joined by fellow panelists Padma Lakshmi of Bravo’s Chopped, Kerry Heffernan, executive chef of Grand Banks; Susan Ungaro, president of the James Beard Foundation; Missy Robbins, ICE graduate and chef-owner of Lilia, and Pascaline Lepeltier, Master Sommelier, all moderated by Dana Cowen, chief creative officer of Chefs Club and former editor-in-chief of Food & Wine. Heads nodded and occasional waves of laughter rippled through the crowd as the panelists explored the future of food.

Keep reading to find out what these culinary thought leaders said about the future of food.