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Thursday, April 20 • 9:00am - 9:45am
Designing with … FOOD

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There’s a saying we eat with our eyes first. So how do chefs plan dishes to impress the eyes and the palate? Chefs Paul Verica and Ashley Boyd discuss how they conceptualize new menus and desserts, design their plates, and make sure their restaurant’s message is made clear through to readers through the food they serve. Did we say readers? We meant diners. Just like print and digital designers, chefs must often decide between innovation and accessibility while working in a deadline-driven environment. 

avatar for Kristen Wile

Kristen Wile

Senior Editor, Charlotte Magazine
Kristen Wile, senior editor of Charlotte magazine and editor of Charlotte Home + Garden, moved to Charlotte in 2012 from Washington, D.C., where she worked for The Washington Post. Her first job at the paper was sorting mail, before she joined the Weekend section and Going Out Guide... Read More →

avatar for Ashley Boyd

Ashley Boyd

Pastry chef, 300 East
Boyd is a Charlotte native who’s been working in the restaurant industry for more than 20 years, with a specialty in desserts. Boyd splits her time between 300 East and Heritage Food & Drink, where she’s been working alongside Chef Paul Verica for a little over a year now. Boyd’s... Read More →
avatar for Paul Verica

Paul Verica

Heritage Food and Drink, Chef/Owner
Verica was one of 20 chefs recently nominated for the Best Chef in the Southeast award by the prestigious James Beard Foundation. Heritage, which was ranked as the top restaurant in Charlotte last year, is nestled in a small town just outside the city limits, which Verica describes... Read More →

Thursday April 20, 2017 9:00am - 9:45am EDT
Mecklenburg 3 Sheraton Charlotte, 555 South McDowell St, S Tower, Charlotte, NC 28204