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Peter’s Blog postscript: Links to Bread Symposium

Written By Peter Reinhart
Wednesday, 17 May 2017 Peter's Blog
Note From Peter:

     Here’s is a copy of the email that went out to all folks on the mailing list for the symposium. It gives you links to the Whova App as well as to the Facebook page where we will be presenting the Livestream on Monday and Tuesday. You can download the app even if you’re not coming to the symposium, and it has the full schedule and bio’s on all the speakers. Just follow the prompts below.  Hope you will join us and also share the Livestream on your social media platforms too. 

Dear Bread Nation,

This e-mail is being sent to those who are attending On the Rise, The Johnson & Wales International Symposium on Bread, and also to those who received invitations but cannot attend. We have some exciting news for all of you.

First, our free Bread Symposium “Whova app” is now up and running and is available to everyone, whether attending or not. It contains the whole program, biographies, abstracts for the presentation, and also contact and networking info for all our attendees and sponsors. You can download it any time by clicking here (https://whova.com/portal/jwuis_201705) .  The access code is: jwubread

Also, whether you are attending or not, the Symposium will be available via Livestream by logging onto our Johnson & Wales Charlotte Facebook Events Page during the Symposium. (https://www.facebook.com/events/1177561659031823/  )

Some of our sponsors, such as Puratos, will also be simulcasting the Livestream on their sites, and you are welcome to share it via your own page so that your friends and colleagues can participate. It is our intention to keep the presentations archived as podcasts indefinitely, and will eventually transfer them all to a YouTube channel once the Symposium has ended. The schedule for each presentation is contained in the program, which you can access via the Whova app.  Between the talks, the camera will stay focused on a schedule page so that you will know when to resume watching.

Finally, we plan to send out a quarterly newsletter in a few months with a written summary of the Symposium, along with announcements for the future. It will automatically go to everyone on our mailing list, whether you attended or not. Of course, there will be an opt out button should wish to be removed from future mailings.

For those who got shut out this year (we have over 40 people on the wait list), we do hope to present a second annual Symposium next year around this same time, and will send you an early invitation. What we learned this year, and suggest to all, is not wait too long to decide. Our seating capacity is limited and tickets sold out quickly. It’s a good problem to have, but I am disappointed that we couldn’t get you all in, as I expect something very special and positive will occur during these two days, considering how much creativity will be gathered in one place.

As a reminder, the Symposium begins on Monday, May 22nd at 7:30am at Johnson & Wales University (801 W. Trade Street Charlotte, NC 28202). Parking is available at 800 W. Trade Street in the JWU B-LOT. Please check in at our registration table once you arrive to receive your name badge and welcome bag. We will also have early registration at the DoubleTree Hotel on Sunday, May 21st starting at 4pm.  All of this logistical information can be found on our Whova app.

Those of you who will not be joining us in person, please tune in to our Livestream. We’re one big community of fellow bread-heads and look forward to growing our numbers.

Let us know if you have any questions by writing to us at symposium@jwu.edu .

Sincerely,
Peter
International Symposium on Bread
Peter Reinhart, Executive Director

Johnson & Wales University Charlotte
801 West Trade Street, Charlotte, NC 28202
symposium@jwu.edu
980-598-1019 (direct)

On The Rise, The Future of Bread presented by Puratos is made possible by our sponsors: Puratos, the leading supplier and innovator in bakery ingredients, as well as Big Green Egg, and other leading culinary brands.

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