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Trade Show: Dec. 3, 2025
Conferences & Tours: Dec. 2-4

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IDEATION FRESH

FOODSERVICE FORUM

Thursday, December 4, 2025

Morning Site: De Gustibus Cooking School by Miele, Macy’s Herald Square

Afternoon: James Beard House

New York is always in the center of culinary trends in America. So, it’s only fitting that we host the Ideation Fresh Foodservice Forum in Manhattan every year, bringing together leaders who are committed to putting more produce on the plate and doing so creatively – in restaurants, hospitality, schools and in corporate dining. The program features special hands-on interaction and a working lunch.
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Speakers:

Jill Overdorf, The Produce Ambassador

Mike Kostyo, Menu Matters

Maeve Webster, Menu Matters

Robert Chaisson, Chef

Maya Lederer, Chef

Shenarri Freeman, Chef

Days
Hours
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Why attend the Forum?

Those who attend the Forum will learn from the best of the best in the industry, who are not only following the trends but are also ahead of the curve in terms of innovation. Our sessions and demos run the gamut – from the latest trends in foodservice to the challenges faced by operators. It is a completely immersive environment that also offers opportunities for hands-on engagement.

The Agenda

7:30 am

Board bus

8:00 am

Continental Breakfast on bus                                   

8:15 am

Welcome Remarks

Speaker: Jill Overdorf, The Produce Ambassador, Chef and Foodservice Forum host                                   

8:45 am

Arrival at Facility

9:15 am

Redefining ‘American’ Cuisine: The Impact of Multicultural Culinary Influence on U.S. 

Speaker: Maeve Webster, Menu Matters

As the American palate continues to expand, multicultural foods and global produce have become powerful drivers of innovation, identity and inclusion across the foodservice landscape. This session will explore how shifting demographics, increased global 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. Attendees will gain insight into how chefs, buyers and restaurateurs are embracing multicultural influences to meet demand and celebrate cultural narratives, support diverse growers and redefine the meaning of American cuisine.

10:30 am

Around the Globe with Roland Foods: A Flavor Exploration with Guided Tasting 

Speakers: Robert Chaisson, Senior Corporate Chef, and Maya Lederer, Corporate Chef

Since 1934, Roland Foods has inspired people around the world to explore their culinary passions with an incredible portfolio of premium global ingredients. This guided tasting will introduce attendees to new and delicious global flavors. With the mindset that community is built around the table, Roland Foods believes in the power of food to open minds, spark adventure and bring diverse people together. Passionate about food and dedicated to the people who grow, make, serve and eat it, attendees will taste the flavors of the Roland Foods global pantry and innovative specialty ingredients.

11:15 am

Predictive AI and the General Shaping of the Food Landscape: How to be Proactive in a Diverse and Evolving Marketplace 

Speaker: Mike Kostyo, Menu Matters

This session will explore how generational preferences – from Gen Z’s demand for global flavors and transparency to Boomers’ focus on wellness and familiarity – are reshaping the American food and restaurant landscape. We will examine how predictive AI is being leveraged to analyze these evolving consumer behaviors, forecast trends, personalize menus, and optimize operations, ultimately helping foodservice professionals stay ahead in an increasingly data-driven and diverse marketplace.

12:15 am

Travel to James Beard House

1 p.m.

Lunch at James Beard House

The lunch will feature Chef Shenarri Freeman, a plant-forward two-time James Beard Award nominee in the Emerging Chef category who specializes in vegan soul food and has been featured in a multitude of top publications, including Vogue, Forbes, Esquire and The New York Times.

3:15 p.m.

Return to Sheraton hotel

SPEAKERS

M. Jill Overdorf

President, The Produce Ambassador
Jill is President of The Produce Ambassador, which provides strategic thinking, brand development and innovative problem-solving to companies; crafting solutions from seed to service. Jill’s clients have included: Bon Appétit Management Company, Bayer Vegetable Seed, Phoenix Media, HZPC, Food Forward, Aspen Ski Company and others. Jill launched her culinary career in New York City at Osteria del Circo and was Executive Sous Chef at the Telluride Film Festival; Executive Banquet Chef at The Getty Museum; Executive Chef at DreamWorks Studios; Executive Chef at McMurdo Station in Antarctica; and Executive Sous Chef at The Ross School on Long Island, NY. She spent five years as Corporate Executive Chef and Director of Business Development for Foodservice at Naturipe Farms, and 10 years with Coosemans LA Shipping, a specialty produce company in Los Angeles. She is Chair of the Executive Committee of the LA Food Policy Council (LAFPC) and a former Board member of Produce Marketing Association and the Center for Growing Talent by PMA, now IFPA. Jill has visited all seven continents, discovering countless favorite places to eat and cook around the world.

Mike Kostyo

Vice President, Menu Matters
Mike is one of the most sought-after voices and trend experts in the food industry. He loves working one-on-one with clients to think critically about the industry, trends, and research and create those moments where “suddenly it all makes sense.” Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” Mike has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. He is also a board member and the treasurer of the International Foodservice Editorial Council and a freelance writer for multiple industry publications.

Maeve Webster

President, Menu Matters
Maeve is one of the food industry’s top thought leaders, consultants and trend experts, identifying critical trends that impact consumers and businesses. Working closely with manufacturers, national account operators, commodity boards and agencies, she supports menu strategy, product concept development, opportunity assessment, trend prioritization and implementation, as well as operational efficiency efforts. Her speaking engagements cover everything from internal meetings to large industry events (Flavor Experience, the RCA Conference, and VIBE). Maeve has an MBA from the University of Illinois, a culinary degree from the Le Cordon Bleu program, honed her skills at two large industry research firms, and for four years ran a successful café/bakery business in Vermont, which was named “best café” in each of the years it was in operation.

SPONSORSHIP OPPORTUNITIES

Enhance Your New York Produce Show Presence. The New York Produce Show and Conference delivers tremendous opportunity to do more business. Reach the highest level of retail and foodservice buying decision-makers. Sponsorships enhance your exhibitor experience and add more value.

OVERALL SPONSOR (1 Available)

Connect with Foodservice Professionals: Be the overall sponsor of the Ideation Fresh Foodservice Forum!

• 3-minute presentation or video
• Placement of your product/literature on the tables within the Foodservice
Forum

BREAKFAST SPONSOR (3 available)

Nourish Minds and Stomachs: Sponsor the Ideation Fresh Foodservice Forum Breakfast!

• 3-minute presentation or video
• Placement of your product/literature on the tables within the Foodservice
Forum

LUNCHEON SPONSORS (3 available)

Feed them and teach them!

• 3-minute presentation or video
• Placement of your product/literature on the tables within the Foodservice
Forum

All sponsors receive the following special recognition:

Company logo on signage throughout the Javits Center, in hotel meeting areas, and within the official Show Directory.

Company logo on The New York Produce Show and Conference website’s sponsor page.

Sponsors recognized during opening reception, keynote breakfast and on visual communications throughout the show.

Recognition in Produce Business magazine.

To discuss tailored packages that support your marketing objectives, please contact us here.

Contact Us

Ideation Fresh Foodservice Forum
P.O. Box 810425,
Boca Raton, Florida 33481
United States

(561) 994-1118