From bar to wellness: The growing trend of bioactive cocktails

From bar to wellness: The growing trend of bioactive cocktails

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PREVIEW
James GriffinJames GriffinProfessor at Jonhson & Wales University

Jim Griffin is an internationally known food expert and professor at Johnson & Wales University (JWU). From 2012 to 2014, he was president and CEO of the former Coolfish division of Slade Gorton. Prior to joining Slade Gorton, Griffin spent more than two decades with Johnson & Wales University, where he advanced to senior roles including associate provost and vice president of academic affairs.

An entrepreneur, Griffin has served as a consultant, owner, and manager of multiple food- related businesses. He has appeared on national and local broadcast media dozens of times, including three separate live appearances on NBC’s Today Show. He has presented more than fifty seminars and written or been quoted in dozens of articles on food sustainability, the hospitality and food service industry, and higher education.

Dr. Griffin is a member of multiple national organizations, including the Food Industry Association, National Fisheries Institute, American Marketing Association, National Restaurant Association, and the American Culinary Federation. He has served on the advisory board of the Massachusetts Restaurant Association Education Fund, American Culinary Federation Educational Institute, Association for Authentic, Experiential and Evidence-Based Learning, the Colorado Restaurant Association Scholarship Fund, and the Advisory Committee of the Applied Technology Center in Montebello, CA. He is advisor to The Chilean Salmon Marketing Council, ReMain Nantucket – assisting with community projects focused on food and beverage, and business mentor to Harmony Global Foods of Montclair, N.J.

Dr. Griffin earned a B.S. in food service management and an M.S. in hospitality administration at JWU, and a doctorate in education (Ed.D.) from Boston University. He has a Management and Leadership in Higher Education certificate from the Harvard Graduate School of Education, an Executive Certificate in Strategy, and Innovation from the Sloan School at Massachusetts Institute of Technology. James Griffin is a professor in the Food & Beverage Management department at Johnson & Wales University. From 2012–14, he served as president and CEO of the Coolfish division of Slade Gorton & Co. Prior to joining Slade Gorton, Griffin spent more than two decades with Johnson & Wales University, serving in several senior roles including associate provost of the university and vice president and dean of academic affairs of JWU’s Denver Campus.

In addition to his work in higher education, Griffin has served as a consultant and owner of several food service related businesses.

Nicholas CasdiaNicholas CasdiaBeverage Expert

Nicholas Casdia is an experienced bar and beverage expert and former Bar Manager at the highly regarded Blue Hill at Stone Barns restaurant in Tarrytown, NY. Prior to that he was head bartender at the Wine Spectator Tavern and Club in New York city. Casdia earned a Bachelor of Science degree at Johnson & Wales University, a Wine and Spirits Education Trust (WSET) level II certification (with distinction), and a Court of Master Sommeliers (CSM) sommelier designation.

Description

With health and wellness becoming top priorities for consumers, the demand for drinks that align with healthier lifestyles is on the rise. One way the industry is responding? Incorporating bioactive ingredients into their offerings. Watch James Griffin and Nicholas Kazdia, as they explore the growing trend of bioactive cocktails.

Table Of Contents

Understanding bioactive cocktails
Griffin outlines the concept of bioactive cocktails and how they can enhance your drink menu.
Tapping into wellness trends
Griffin explains the growing consumer interest in health and wellness and how it relates to cocktails.
Reimagining the cocktail
Kazdia shares the recipes and process behind creating delicious and nutritious cocktails using bioactive ingredients.
Pushing the boundaries
Kazdia talks about why collaboration and innovation in developing new cocktail concepts is important.
Sourcing the ingredients
Kazdia reveals where to find unique and high-quality ingredients for your bioactive cocktails.
Reimagining the future
Hear what Griffin thinks about the future of cocktails and how to stay ahead of consumer trends.
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