NEW YORK – The New York Produce Show and Conference will celebrate its 15th Anniversary in a few weeks with several new twists, including shifting its signature Foodservice Forum offsite to two highly acclaimed culinary locations in Manhattan.
The full-day, limited-guest event on Dec. 4 will feature visits to the De Gustibus Cooking School by Miele at Macy’s Herald Square and the James Beard House in Greenwich Village. Attendees will have the opportunity to listen to and connect with foodservice experts while sampling plates from top chefs at these esteemed venues.
One of the Forum’s scheduled presenters will be renowned Chef Shenarri Freeman, a restaurateur, Forbes 30-Under-30 winner and two-time James Beard Award nominee who specializes in vegan soul food. Freeman, nicknamed “Greens” for her lean to fresh produce in her dishes, has been featured in Vogue, Esquire and The New York Times, and was the former executive chef at the award-winning Cadence restaurant.
“This year’s Foodservice Forum embodies the momentum of our industry—honoring diversity, innovation and connection from the field to the plate,” says Jill Overdorf, Chef and President of The Produce Ambassador and host of the event. “Each session builds toward a shared vision of a more inclusive and flavor-rich food future, culminating in a luncheon at the iconic Beard House with Chef Freeman, whose dynamic, produce-driven cuisine brings the day’s conversations deliciously to life.”
After a short introduction with De Gustibus Owner and CEO Sal Rizzo, Menu Matters president Maeve Webster will speak on the impact of multicultural influence on American cuisine, and how shifting demographics, connectivity and consumer curiosity have transformed what ends up on the plate – from traditional street foods and heritage vegetables to fusion-forward menus and regionally authentic ingredients.
Continuing the “global” theme, Chefs Robert Chaisson and Maya Lederer from fine ingredients leader Roland Foods will take attendees on a flavor exploration and guiding tasting from the Roland pantry. The setting will provide the chance to experience “the power of food to open minds, spark adventure and bring diverse people together.”
Guests will then enjoy a different sort of food exploration – into the world of artificial intelligence and generational preferences – with Mike Kostyo from Menu Matters. Kostyo will demonstrate how predictive AI is being leveraged to analyze evolving consumer behaviors from Gen Z to Baby Boomers, forecast trends, personalize menus and optimize operations.
Once the morning program ends, the event will shift to the James Beard House, former home and teaching space of the “father of American cuisine” and still a thriving, intimate events venue. Attendees will get a chance to take in the history of the home and savor a lunch inspired and created by Freeman and her team.
Those interested in attending or sponsoring the 2025 New York Produce Show and any of its special events – including the Exhibitor Trade Show, Global Trade Symposium, Foundational Excellence Program, or industry tours – can register at www.nyproduceshow.com.
