Indie Chefs Week
Written by: Matthew McGuire
SouthBites has grown like wildflower in just two years of history at the SxSW in Austin, Texas. On Saturday, March 14 through Monday, March 16 thousands of creative minds in the technology and culinary industries mixed together for panels, mixers, meet ups, and additional events to experience.
Each industry that has a strong demand, creative minds, room to expand and a presence at SxSW has done well. After reviewing SxSW this past March, I can say that those looking to break into an industry should invest in Gold or Platinum badge at SxSW in the future.
This three-day-long program looks at a community of innovators within the technology, culinary and entertainment industries. Look back over some of the featured chefs and minds within the culinary industry looking at the world through a unique perspective.
SXSW ON has provided a set of videos to watch and pick up ideas from chefs like David Chang. His discussion is a thoughtful, progressive take on how to improve the culinary industry. The way he goes over technological, cutting-edge concepts circling the industry is smart and fun. In an era of instant gratification, and combining technology with our desire for good food, Chang walks the audience through the future of how consumers have reacted to technology from his lens.
As a former culinary artist, I found these online discussions extremely vital for those in the food industry, as well as entrepreneurs looking for the next big thing.
In 2015, SxSW hosted over 4 dozen events for culinary minds to soak in during the festival.
Photo by: Jamil Muhaisen
Written by: Matthew McGuire
Written by: Matthew McGuire
“I think that it is a matter of time, and very soon that the whole idea of waiting in line is going to disappear.” – D. Chang