This year’s culinary-focused professional development conference brought together career and technical education teachers from across the country for an immersive, flavor-packed experience throughout New York City. From behind-the-scenes tours and tastings at iconic food destinations like Chelsea Market and Greenwich Village to hands-on professional development sessions with national education leaders, the itinerary showcased the best of NYC’s culinary culture.
Below is a recap of our unforgettable stops and experiences, each offering unique inspiration and education for culinary classrooms nationwide.
Chelsea Market tour – We kicked off with a guided tour of Chelsea Market, exploring its vibrant culinary and retail offerings including it’s rich history, once the home of the National Biscuit Company.
Big Tings – We discussed Caribbean flavors at Big Tings, known for its modern twist on island classics.
Sarabeth’s Bakery – Sarabeth’s Bakery wowed us with their signature preserves and freshly baked pastries.
Chelsea Market Artechouse – At Artechouse NYC, we immersed ourselves in a multisensory digital art and food experience.
Buon’Italia – Buon’Italia gave us a taste of authentic Italian ingredients and specialty imports.
Dickson’s Farmstand Meats – We met owner Jake Dickson and learned insights into sustainable butchery during our visit to his locally sourced meat shop.
Heatonist – At Heatonist, we sampled a fiery lineup of artisanal hot sauces that sparked discussion and flavor inspiration.
At Saxelby Cheesemongers, we explored a curated selection of artisanal American cheeses and learned about the craftsmanship behind small-batch dairy production.
Chelsea Market Baskets – Chelsea Market Baskets introduced us to gourmet gift selections featuring global culinary delights.
Doughnuttery – Fresh, warm mini doughnuts at Doughnuttery offered sweet bites infused with imaginative sugar blends.
Li-Lac Chocolates – We stepped back in time with hand-crafted chocolates from Li-Lac Chocolates, one of NYC’s oldest chocolatiers.
Filaga Pizza – The Sicilian-style slices at Filaga Pizza delivered authentic taste straight from Palermo.
Old Homestead Steakhouse – We experienced a piece of NYC’s dining history at the iconic Old Homestead Steakhouse.
Starbucks Reserve Roastery – The Starbucks Reserve Roastery offers coffee innovation and small-batch brews.
Meatpacking District tour – Our walking tour of the Meatpacking District revealed its evolution from industry to innovation.
Diane von Furstenberg – We visited the Diane von Furstenberg headquarters and explored the intersection of fashion and brand storytelling.
JT Jobbagy Meats – A behind-the-scenes look at JT Jobbagy Meats highlighted old-school craftsmanship in modern distribution.
High Line tour – We strolled the High Line, combining urban landscape design with panoramic views and local bites.
L’Arte Del Gelato – We cooled off with fresh, traditional gelato from L’Arte Del Gelato.
Culinary teacher professional development with Gayla Randel – Gayla Randel led a dynamic session on best practices and innovation in culinary education.
Teacher Professional Development – The Business of Culinary – 2025 Presentation
Greenwich Village tour – Our group explored Greenwich Village’s rich cultural and food heritage on a neighborhood walking tour starting from NYC’s classic coal-fired pizza from 1929 at the legendary John’s of Bleecker Street.
Friend’s house in Greenwich Village – Teachers enjoyed a special stop at a friend’s historic Village townhouse for a personal touch of fandom.
L’Industrie Pizza with owners Massimo Laveglia and Nick Baglivo – L’Industrie Pizza founders Massimo and Nick shared their pizza philosophy and fresh, artisanal slices with us.
Song’ E Napule – A stop at Song’ E Napule brought us traditional Neapolitan dishes and warm southern Italian vibes.
In Koreatown, we explored a dynamic mix of traditional Korean flavors and modern culinary trends, experiencing the neighborhood’s vibrant food culture firsthand.
Frame Gourmet Eatery – Frame delighted us with refined flavors in a fast-casual format perfect for culinary educators.
Ongi – We discovered a delicious blend of Korean street eats and modern presentation at Ongi NYC.
HMart – HMart has a vast selection of Korean and Asian culinary staples and snacks.
E-Mo Kimbap – At E-Mo Kimbap, we grabbed tightly rolled kimbap that packed tradition and taste into every bite.
Pelicana Chicken – We sampled Korea’s famous double-fried chicken at Pelicana, crunchy and flavorful.
Delimanjoo – Teachers loved the sweet surprise of Delimanjoo, bite-sized cakes filled with custard.
Closing reception at Vintage Green Rooftop – We wrapped the experience with a celebratory rooftop reception at Vintage Green Rooftop, reflecting on our culinary journey above the NYC skyline.
The following teachers participated in the culinary portion of the WindowsWear 2025 conference: Ashley Whitesides from Cary High School (Cary, NC), Ashley Woodruff from McCracken County High School (Paducah, KY), Brandi Heard from East Rowan High School (Salisbury, NC), Caylen Knight from Cooper High School (Union, KY), Courtney Mauney from East Rowan High School (Salisbury, NC), Erin Kehr from Gettysburg Area High School (Gettysburg, PA), Gayla Randel from Montana Public Schools (Helena, MT), Heather Dedie from Holman Middle School (Glen Allen, VA), Katie Misenheimer from East Rowan High School (Salisbury, NC), Kelli King from West Des Moines Schools (West Des Moines, IA), Kelly VanDenBeldt from Asheville High School (Asheville, NC), Kimberly Bush from South Aiken High School (Aiken, SC), Sara Monson from Asheville High School (Asheville, NC), Sarah Steffan from Cooper High School (Union, KY), and Susan Dews from Larry A. Ryle High School (Union, KY). Participating tours include Foods of New York, Scott’s Pizza Tours, and Ultimate Food Tours.