Top Menu

TEDxDaytonSalon | Food

Clicking on the registration button will lead you to Ticket Center Stage’s webpage to purchase tickets. 
You may also call TCS at 937-228-3630.

INFORMATION

When: Thursday, August 22, 2019 from 5:30-8:00 p.m. (Doors open at 4:45 p.m.)

Where: PNC Arts Annex | 46 W 2nd St, Dayton, OH 45402

Tickets are $30 and include a light selection of delicacies. A cash bar will be available pre-event, and at the break.

MODERATOR & SPEAKERS

MODERATOR: Alexis Larsen – Creator

External Affairs Director, The Dayton Art Institute. Alexis has brought her professional talents to the Miami Valley for the past 22 years. She’s been a member of The Dayton Art Institute’s leadership team for more than seven years where she guides Oktoberfest and Art Ball. She’s also worked at COX Media Group for nearly 14 years with her award-winning pieces appearing in publications across the country. Alexis is currently the food critic for The Dayton Daily News since 2012, an active member of the Dayton Sister Cities Committee, and volunteers at several non-profits.

SPEAKER: Diana Cuy Castellanos, PhD, RDN, LDN – Inquisitive

Professor, University of Dayton. Diana is a registered dietitian, nutritionist, and associate professor at the University of Dayton where she enjoys teaching an array of nutrition-related courses, mentoring students and engaging in scholarship. One of her favorite aspects of her job is partnering with community members and colleagues from across disciplines to seek solutions to issues related to food security, sustainability, and exploring dietary behavior in diverse populations.

SPEAKER: Thomas Johnson – Kitchen Liaison

Executive Chef, Dayton Cooks. Chef Thomas leads a non-profit culinary arts training program, which is in its fourth year of operation, that is a partnership of Grace United Methodist Church and Wesley Community Center. In addition to the cooking skills, graduates complete daily classroom work and practical hands-on training such as knife skills, kitchen safety, sanitation practices, team building, and retention skills. Chef Thomas is also a Naval veteran, a certified ServSafe Instructor/Proctor, and has a B.S in Food and Nutrition from San Diego State University.

SPEAKER: Casey Moninghoff – Thought Provoker

Mechanical Engineer and Officer, WPAFB. Casey lives by the mantra, “Always Go In The Water.” He finds core fulfillment through gardening, hiking, playing the Native American flute, and giving attention to his family and close friends. He’s passionate about maintaining a healthy mind, body, and soul through varied exercise movements, healthy cooking, community interaction, seeking out uncomfortable situations, and experimenting with new routines. He believes stagnation leads to dullness, that movement and circulation is the key to living, and that the greatest gift of learning is being able to share the knowledge with others.

SPEAKER: Jazmin Perez – Passionate

Match Support Specialist, Big Brothers/Big Sister. Jazmin is currently a graduate student at Wright State University pursuing her Master’s degree in International and Comparative Politics, with the hopes of continuing her education in Political Science at the PhD level. She enjoys living in Dayton where she spends time with her family, boyfriend, friends, going to the gym, and trying out local coffee shops and restaurants in the Dayton area.

SPEAKER: Rachel Riddiford, MS, RD, LD, FAND – Servant Leader

Clinical Nutrition Director, Dayton Children’s Hospital. Rachel is a seasoned nutrition practitioner where she puts an emphasis on disordered eating, weight, food equity, and positive, empathetic communication. She keeps a consistent message; that a relationship with food is as complicated and fulfilling as a relationship with a human. She hopes people feel encouraged to explore their own relationship with food, seeking ways to intuitively nourish their cells, mind, and palate.

SPEAKER: Mary Rogero, RA, CPHC – Patient Agitator

Associate Professor, Architecture and Interior Design, Miami University. At the age of 18 Mary had big aspirations: to be a full-time sculptor and a singer in a rock band, but things got a little sidetracked for her. For 15 years, Mary worked to positively impact the Miami Valley through her architecture firm. Now, as an Associate Professor, she teaches students how to design beautiful and energy efficient sculptures. (As far as the rock band goes, she limits her singing engagements to family weddings and funerals where she stands the most chance of moving the crowd to tears.)

SPEAKER: George M. Sideras, CEC, AAC, HGT – A Curious George

Corporate Executive Chef, Nestle Professional. Chef Sideras started his food service background working in white tablecloth restaurants, private clubs, and as a corporate chef for a broad line distributor, ultimately receiving training at Greater Cincinnati Culinary Arts Academy, and joining Minor’s®. While at Nestle Professional, he developed training on multiple topics including, but not limited to, Contemporary Sodium Reduction Strategies, The Physiology of Taste, Flavor Development and Umami, and Managing Vocabulary for Precision Culinary Results. He has been a presenter at numerous conferences including, American Culinary Federation, Research Chefs Association, The Roots Conference, Flavor and the Menu and the Chaine des Rotisseur.

SPEAKER: Carrie Walters – Hungry

Corporate Chef and Culinary Director, Dorothy Lane Market. Chef Carrie works at Dorothy Lane Market, where she is the driving force behind the recipe development that is brought to life at special food and wine events throughout the year. She also helps to shape the DLM Culinary Center’s year-round class programming, where she shares her passion for food with others as an instructor. Chef Carrie is also passionate about food trends and styling trips from around the world where she can bring them to life and share them in any number of multimedia ways.

FAQ

  • What is TEDxDaytonSalon | Food?
    • TEDxDayton continues to expand the idea of social engagement with Salon event #3: “TEDxDaytonSalon | Food.” We’ll explore all things Food related: from the social and relationship connections, to fermentation and architecture. Join us for an evening that will be sure to stimulate your senses and feed your soul
  • What is a TEDxSalon event?
    • Salon events are smaller, more intimate and informative events centered around a single topic. Salon events keep a TEDx community engaged between regular TEDx events.