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A Digital Community Initiative to Reconnect, Reimagine and Reset
Menu Innovation Education Series Tuesday, August 11
Brought to you by Nation’s Restaurant News and Campbell’s Foodservice
Headlined by industry visionary, Elizabeth Blau, we invite you to join us Tuesday, August 11 for five of the most inspiring and actionable discussions designed to serve up new ideas to drive your menu strategy forward.
A Return to Innovation: Discussion and Q&A with industry visionary, Elizabeth Blau
James Beard Award Nominee and hospitality industry guru Elizabeth Blau joins NRN’s Senior Food & Beverage Editor, Bret Thorn for an inspiring discussion about the importance of innovation during challenging times. Blau is also celebrated for her transformative role re-imagining Las Vegas into the world-class culinary destination it is today. We’re thrilled to tap her wisdom in this next period of industry reinvention. Don’t miss the live audience Q&A!
Featured Speaker
A Return to Innovation:
Discussion and Q&A with industry visionary, Elizabeth Blau
Elizabeth Blau
Blau + Associates
Register now and join live
or on-demand.

Gerald Drummond, Executive Chef, Campbell’s Foodservice

Chef Gerald Drummond has more than 30 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the US and Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Cuban and modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.

Prior to joining Campbell’s Foodservice in 2017, Chef Gerald held positions at Starr Catering Group and STARR Restaurant Organization—including renowned Morimoto restaurant in Philadelphia, China Grill Management and River Station Restaurant. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.

Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News

Award winning columnist Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and senior editor of Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country for both publications.

From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.

His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He lives in Brooklyn, N.Y.