September 10 / 4:00-5:00pm ET

Every decision we make in our business has rippling effects, from how we schedule our team to our production schedule. One of the most impactful ways to balance social, environmental and ethical impact is to be mindful about how we source our ingredients and manage our waste. In this panel discussion, you will learn thoughtful choices some businesses are making and strategic storytelling to help your customers understand the difference you make. 

Cindy Kurman, Founder and President of Kurman Communications, has built a legacy of inspired leadership, passion, and expertise in public relations. With a career spanning more than four decades, Cindy is known as a PR powerhouse. 

Cindy’s commitment to the culinary industry is acknowledged nationally. For many years, she served on the board of Women Chefs and Restaurateurs, a national organization dedicated to advancing professional opportunities for women. Cindy was one of the founding board members of Chicago’s Green City Market. Her publicity work on behalf of the Market helped build its reputation as one of the best sustainable farmers markets in America. 

She has represented numerous bakeries including Verzênay, Delightful Pastries, Deerfield Bakery and Bittersweet. 

Cindy Kurman’s story is one of passion, perseverance, and inspiring leadership. Her journey continues to set a benchmark for excellence and innovation, motivating others to pursue their goals with determination and creativity. 

Young Cho’s love of food, nature, science, and teaching has fueled a 30+ year food and hospitality industry career. Asmulti-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to 'Change the world one bite at a time through great food, great hospitality, and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing, and strengthening the relationship driven local food system. Simple Food Group is a member of The Artisan Grain Collaborative and the BBGA participating in grain research and grain outreach and education initiatives.  

Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm. A graduate of Kendall College, he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management, and culinary classes.  He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.  

Cho has served as a firefighter with the Lake Geneva Fire Department for the past twelve years, having been awarded Fire Fighter of the Year, EMT of the Year and Walworth County Division 103 Firefighter of the Year during that time.  His current role with the department focuses on leadership training, visioning, and strategic planning for the LGFD and surrounding Departments and municipalities to navigate current and future challenges in providing emergency services.  

Shelby Kibler is owner of Field & Fire in Grand Rapids, Michigan. Along with his wife Julie, he runs a wholesale and retail bakery specializing in grainy organic wood fired breads and pastries. Field & Fire has been in business for 11 years, and features a bakery and a stand-alone cafe serving coffee, pastries, breakfast, and lunch. We have a staff of about 50 people, and a robust connection with our local food producers and farmers. We mill daily in our New American stone mill, in which we mill 100% locally grown organic whole grains. 

Shelby has been baking for 30 years, and has worked for Grand Central Baking in Portland, OR and also for Zingermans in Ann Arbor, MI. During the middle of his career he did a stint as a chef in San Francisco for 4 years. During that time, he was able to visit Italy and his connection with the way people eat in that country left an indelible impression. In Grand Rapids, Shelby and Julie are doing their best to support a similar system of local sourcing and seasonal eating. Taking care of the community while empowering the employees to live healthier lives and participate in a way of life that adds value to the world. 

Kirk Smock is the owner and head baker at ORIGIN Breads, a small bakery in Madison, WI that specializes in naturally leavened sourdough breads, pastries and pizzas made only with regionally grown organic and stone milled grains. Kirk started the bakery in 2016 after 11 years of ardent home baking. His baking obsession began in 2005 while living in Guyana, a sourdough transformation followed while residing in New York City and he fine-tuned his fermentation and baking skills while living in Mozambique from 2012-2016. 
 
Before starting ORIGIN Breads, Kirk worked for 12 years as a writer, communications specialist, and international adventure travel consultant on a variety of economic development projects in Guyana, Palestine, Mozambique, and North Macedonia. He lives in Madison with his wife and two sons. 

Craft • Culture • Careers• Community