Emilie Baltz

Emilie Baltz believes in Unicorns.

She hunts for what does not (yet) exist and is dedicated to creating new possibilities in the world.

Through her work as a food technologist, experience designer, multimedia artist and educator, Emilie inspires diverse points of entry into how, and why, we consume. She is an award-winning author and public speaker with appearances at TEDx, DLD, PSFK Conference, Ignite Conference, Creative Mornings, TODAY Show, NBC, Wall Street Journal, D-CRIT and more. Emilie is based in New York City and works out of the New Lab for emerging technologies. She one of the founding members of NEW INC, the first museum led incubator hosted at the New Museum and is also part of the founding faculty of the School of Visual Arts Products of Design MFA program, as well as the founder of the Food Design Studio at Pratt Institute.

Emilie is the author of the award-winning “L.O.V.E FOODBOOK“, recipient of Best First Cookbook in the World at the Prix Gourmand held annually in the Louvre, Paris; as well as the nationally featured cookbook, “Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand“.

She lectures and consults internationally on the transformative power of sensory experience in the lives of creators and consumers.

Alicia Walter

Alicia Walter is the chef/co-owner of Once Upon A Tart in Soho and Doma in the West Village. She prefers vegetables and has gotten to speak about them for the New York Times, Wall Street Journal, Real Simple Magazine, Martha Stewart Living, Muscle and Fitness and other publications. Prior to opening her restaurants, she held chef positions at Vetri in Philadelphia and Eataly in NYC. Alicia studied the whys of food at L‘Università degli Studi di Scienze Gastronomiche in Bra and the hows at Natural Gourmet Institute in NYC. Alicia has spent more time cooking than farming but looks forward to evening the score.