9:45 AM — Doors Open

Guest check-in, classroom assignments, welcome reception.

CLASS SESSIONS

Format: 45-Minute Lecture + Applied Lab (Interactive tasting, guided discussion, or collaborative exercise)

There are 4 session blocks with 2 concurrent classes per block

Total: 8 Classes

• 6 Interdisciplinary Faculty / Industry Sessions

10:00 – 10:45 AM | Block I

Origins & Ownership: Building Burdell 

Geoff Davis, Burdell (Oakland)

The history of Burdell and Oakland as foundation for brand-building.

Lab: Brand mapping exercise — translating heritage into business identity.

Migrant Cuisine: America from Paella to Jambalaya

Aaron Prater (DVC) & Oscar Cabezas (DVC)

Migration, adaptation, and the evolution of American cuisine.

Lab: Ingredient mapping + comparative tasting discussion.

11:00 – 11:45 AM | Block II

Oysters & the Ocean: Marin Biology in Every Bite

Aaron Prater (DVC) & John Freytag (DVC)

Marine ecology, sustainability, and flavor development in oysters.

Lab: Comparative oyster tasting + salinity mapping.

The Digital Restaurant: AI & the New Culinary Ecosystem

Sergi Rostoll (VP, Telefèric Barcelona) 

How is artificial intelligence reshaping the restaurant industry? From predictive purchasing and dynamic pricing to guest personalization and operational efficiency, this session explores the evolving digital infrastructure behind modern hospitality.

12:00 – 12:45 PM | Block III

The Comeback of Merlot: Art, Perception & Revival

Kay Malaske (Duckhorn) & Amber Shields (DVC)

Cultural reputation, media influence, and Merlot’s resurgence.

Lab: Blind tasting + perception analysis.

1:00 – 1:45 PM | Block IV

Blood on Chocolate

Chef Chang (DVC) & Karen Connolly  (DVC)

The global evolution of chocolate from sacred ritual to luxury commodity — and the hidden systems of labor, exploitation, and human trafficking that continue to shape the industry today. 

Lab: Guided chocolate tasting + supply chain transparency discussion.

Beneath the Vines: Napa’s Terroir and climate change

Wine Ambassador & Aaron Prater (DVC)

The Valley and the future

2:00 – 2:45 PM | Block V

Interdisciplinary Roundtable: Land & Movement

David Brungard (Alexander’s Steakhouse) /  Sophie Akber (Jaji) / Paul Iglesias (Parche) / Monique Feybesse (Tarts de Feybesse) / JB Balingit (Tropa) / Sergi Rostoll (Teleferic Barcelona)

Selected speakers return for moderated synthesis conversation.

Lab: Audience Q&A + sensory comparison across sessions.

2:45 – 3:00 PM | Not a live Auction

Curated experiences, rare bottles, culinary collaborations, and student projects.

Administered through the Student Association.

Proceeds support student programming and future Alere initiatives.

EXCHANGES (2 student tables)

Food Exchange (On-Site | 12:45 – 2:30 PM Rolling Access)

Curated ingredient, preserve, and wine exchange among registered participants.