Pricing + Attend

Instructions

Check out all the great workshops and speakers panels here. Registration will remain open until November 11th, 2021 or until our space is sold out.. 

Attend Food Photo Affair 2021 

In-person conference in four simple steps! 
  1. Get your 3-Day Pass. Hurry—those who register soon have a chance to win a spa treatment!
  2. Sign up for the Thursday and Friday excursions of your choice
  3. Sign up for the Saturday and Sunday Lunch Workshops of your choice—Hurry—they’re limited to 40 attendees each! Remember all food and drink from Fridays opening ceremony to Sunday nights exhibition and closing dinner are included, even all the wine and beer throughout the three days. This includes breakfasts, lunches, dinners and also snacks and drinks throughout the days.
  4. Don’t forget to book your hotel at The Meritage Resort and Spa here.
  5. Review our full schedule here.

Digital Access Pass Option - ON SALE TODAY 

Food Photo Affair is now offering a digital access pass option to the in-person conference and exhibition. So mark your calendars for October 26th, when FPA is offering a limited time special flash sale price of $275 – that’s almost 50% off! This gets you over 50 hours of live and on-demand content including:

• On-demand access to all of  FPA’s 60+ workshops and lectures
• Multiple live as well as on-demand interviews of in-person speakers and other attendees
• Unique opportunities to network with other professionals from around the globe
• Several live speaker panels via Zoom each conference day

The full virtual schedule will be announce in the coming weeks.

Make sure to mark your calendar for October 26th. This will be a limited time sale of the Digital Pass at $275


PLEASE NOTE: Due to the recent rise of COVID-19 cases, all conference attendees and speakers will be REQUIRED to provide proof of vaccination for COVID-19 at in-person registration. Food Photo Affair reserves the right to deny entry to any persons who do not comply with this policy.

Excursions

Saturday Workshops

November 20th
FREE (limited capacity)
*pick one for Saturday
Workshop Full
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Lunch
Demo Lunch with Chef Jack Herron (November 20)

Chef Jack Herron will demonstrate a seasonal, farm-to-table entrée preparation. Bringing his experience from The James Beard House in NY, 5 years working with Chef Dustin Valette at Charlie Palmer's Dry Creek Kitchen, and 3 Michelin Starred SingleThread Farms.

 

Presenter:

Jack Herron
Chef and farmer Jack Herron is a native Oklahoman who took an idea he had to create a self-sustaining farm and grow it the business he’s always dreamed of having, at his Eat it Make It Grow It farm in Sonoma County in California. He has cooked at the James Beard House in New York City, spent 5 years under chef Dustin Valette famed chef Charlie Palmer’s Dry Creek Kitchen in Healdsburg California, and has competed in the largest culinary tour in the country, the COCHON 555. 

After more than a decade of high-end professional restaurant and hotel cooking, EatitMakeitGrowit came to life in 2015 when Chef & Farmer Jack combined his two passions into one, to bring farming and cooking full circle. It was the full circle experience of Northern California ‘grounding’ that guided us into our future of now. The farm focus is centralized on soil heath in relation to pasture rotated heritage breed swine, diversified crops and single origin spices, as well as many other home essentials and general use goods. As Jack likes to emphasize, “its all a universal idea of providing the best of our Input for the ultimate Output for everyone’s well-being.” We, along with our “Partner’s in Farm”, are dedicated to the future output of our land and what's possible for future generations in providing the ultimate, best products available for the home and garden consumer in us all!


Sunday Workshops

November 21st
FREE (limited capacity)
*pick one for Sunday
Workshop Full
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Lunch
Food Truck Photo Shoot (November 21) - Presented by: Jason Logsdon, Mike La Charite

Lunch demo featuring steaks cooked Sous Vide Que, a term he coined, using a method he invented, called the “Afterburner.” The steaks will first be cooked sous vide and then seared in a charcoal chimney at well over 1000°F for one minute.

Bring your camera—you’ll want shots of this! After the cooking demo, there will be a quick demo shoot with a photographer and stylist in which you’ll get insights on how to style and shoot food “on the fly.”

This workshop session is limited to 40 attendees. You must sign up for this session.

Presenters:

Jason Logsdon
Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 15 books which have sold more than 80,000 copies.

He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites, MakeThatBacon.com, a website dedicated to helping bloggers succeed, and is the president of the International Sous Vide Association. He has been blogging for over a decade and making his living full time as a blogger for the last 6 years.

Mike La Charite
Mike La Charite is an accomplished sous vide cook, presenter and cookbook contributor as well as the co-founder and CEO of the International Sous Vide Association. He has helped organize more than a dozen sous vide conferences, including all three annual Sous Vide Summits which draw hundreds of attendees, speakers, and chefs from around the world. When he’s not organizing international events, he’s usually in the kitchen preparing meals for his wife to enjoy and two children to refuse to eat. He still has a tender spot in his heart for his first Sansaire sous vide machine that started him on this journey, and he has never met an animal he wouldn’t like to eat.

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Lunch
Demo Lunch with Chef Jack Herron (November 21)

Chef Jack Herron will demonstrate a seasonal, farm-to-table entrée preparation. Bringing his experience from The James Beard House in NY, 5 years working with Chef Dustin Valette at Charlie Palmer's Dry Creek Kitchen, and 3 Michelin Starred SingleThread Farms.

 

Presenter:

Jack Herron
Chef and farmer Jack Herron is a native Oklahoman who took an idea he had to create a self-sustaining farm and grow it the business he’s always dreamed of having, at his Eat it Make It Grow It farm in Sonoma County in California. He has cooked at the James Beard House in New York City, spent 5 years under chef Dustin Valette famed chef Charlie Palmer’s Dry Creek Kitchen in Healdsburg California, and has competed in the largest culinary tour in the country, the COCHON 555. 

After more than a decade of high-end professional restaurant and hotel cooking, EatitMakeitGrowit came to life in 2015 when Chef & Farmer Jack combined his two passions into one, to bring farming and cooking full circle. It was the full circle experience of Northern California ‘grounding’ that guided us into our future of now. The farm focus is centralized on soil heath in relation to pasture rotated heritage breed swine, diversified crops and single origin spices, as well as many other home essentials and general use goods. As Jack likes to emphasize, “its all a universal idea of providing the best of our Input for the ultimate Output for everyone’s well-being.” We, along with our “Partner’s in Farm”, are dedicated to the future output of our land and what's possible for future generations in providing the ultimate, best products available for the home and garden consumer in us all!

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