When you think about the festival in 5 years from now, what are you most excited about?
Well, tech and business are impacting the culinary world in such a big way right now whether it's a food delivery system or how technology is influencing the dining experience in restaurants. So, I think in 5 years, you're going to see some really, really innovative things, both at festivals and the way people go about producing them.
What are the pros and cons of hosting a food and wine festival in one of the top food cities in the world?
FIRST: One of the biggest cons, is that no matter where you are or what you do in Manhattan, space is limited. There's only so many places where you can have 3 to 6000 people gather in Manhattan. And because NYCWFF is a non-profit, we obviously don't have the dollars to play in a Madison Square Garden or something like that so we have to get really, really creative on how we produce events.
Do you and the team feel more pressure because its such a big culinary city?
I think that the pressure quite honestly comes from making sure that we're delivering for the charities. The reason we're producing this festival in the first place is to raise money for two really great organizations in No Kid Hungry and Food Bank for New York, so there's pressure there to make sure that we're getting the best deal and the best chefs. I think that the credibility of the New York City festival speaks for itself. We have Michelin award-winning chefs that want to come cook here and do events here on top of the celebrity chefs.
John Trumble, and fellow industry leaders will visit XLIVE 2016 in the panel HEAD OF THE TABLE “ to discuss what makes an ideal festival from the perspective of chefs and restauranteurs.