11:00-11:20

Good to Great: The Next Chapter of the Smart Kitchen

Stephen Svajian, CEO, Anova Culinary

11:20-11:45

Modernist Cuisine 2016: A Conversation with Nathan Myhrvold

When Nathan Myhrvold published Modernist Cuisine in 2011, it helped launch the food science into the fast-growing movement it is today . Many of techniques and technologies Myhrvold discussed in his book, such as precision cooking and sous vide, have become popular in professional and home kitchens and laid the foundation for some of the fastest growing emerging kitchen technology categories today.

Wilson Rothman, Personal Technology Editor, Wall Street Journal

Nathan Myhrvold, Founder, The Cooking Lab, Author, Modernist Cuisine

 

11:45-12:15

THE SELF-DRIVING OVEN: THE NEXT GENERATION OF TECHNOLOGY THAT WILL DEFINE THE KITCHEN

Kitchen appliances are no longer the staid, boring white boxes of yesterday. The arrival of big data, AI, cloud, advanced sensors and connectivity is creating intelligent cooking, storage and food preparation systems.  We talk about how the kitchen appliances will evolve over the next decade. 

David Kender, Senior VP of Content, Reviewed.com

Steve Brown, General Manager, Jenn-Air

Nikhil Bhogal, CTO, June

Paul Bristow, Sr Product Manager, GE Appliances

12:15-12:35

Alexa, Make Dinner: The Future of Kitchen Interfaces

The ability to use your voice to discover recipes, shop for food and interact with your cooking tools is a future that's easier to envision due to the success of Alexa and the Amazon Echo. Charlie Kindel, who has been building home technology products for 20 years and now runs product development for Amazon Alexa’s Smart Home capabilities, will discuss how voice as a natural user interface for the home and how Amazon Echo customers are using voice in their kitchens today.

Charlie Kindel, Director, Amazon Alexa Smart Home