Plenary

9 a.m. to 1 p.m., Friday, Oct. 6, Hogan Suite

Keynote Address

Described as “the perfect ambassador for modern Irish food,” JP McMahon is one of Ireland’s best known chefs, acclaimed for his honest, open and accessible approach to cooking. He runs three Galway restaurants with his wife Drigin: tapas-themed Cava Bodega, gastropub Eat and terroir–based Michelin-starred restaurant Aniar. McMahon is very active in Ireland’s food scene. He is commissioner of Euro-toques Ireland, founder and director of the Galway Food Festival, food columnist at the Irish Times and food contributor to Newstalk radio, and a Fáilte Ireland food champion.
JP McMahon 
| Aniar, Cava, Eat Gastropub
9 to 9:30 a.m.

Award Presentation: Student Chef Cook-Off

GAA is organizing a student chef cook-off at the Dublin Institute of Technology’s School of Culinary Arts & Food Technology on Saturday, Sept. 30, featuring farmed seafood. The winners will be recognized and presented with their prizes during a brief ceremony.
Mike Berthet
| Best Aquaculture Practices
9:30 to 9:45 a.m.

UK Foodservice Survey: Assessing Chefs’ Perceptions of Seafood Sustainability

Johnson & Wales University professor and seafood industry veteran Jim Griffin will unveil the results of a 2017 survey of UK chefs, gauging their knowledge of aquaculture and farmed seafood; nearly 100 professional chefs in the UK responded to the survey. Coupled with the results of survey of more than 350 professional chefs in U.S. collected over two years, Griffin will providing insight on how to better communicate with and market to the foodservice sector.
Jim Griffin
| Johnson & Wales University
Mike Berthet | Best Aquaculture Practices

9:45 to 10:15 a.m.

Marketplace Panel Discussion

Each year, representatives of the world’s leading retail, foodservice and wholesale companies field questions about the challenges and opportunities facing aquaculture. Led by Mike Berthet, market development manager-Europe for Best Aquaculture Practices, the question-and-answer panel discussion will focus on foodservice. This is the third for four marketplace panel discussions at GOAL 2017.
Frank Cullen
| Dublin Institute of Technology’s School of Culinary Arts & Food Technology
Jim Griffin | Johnson & Wales University
Charlie Lousignont
| Brinker International
JP McMahon | Aniar, Cava, Eat Gastropub
Laky Zervudachi | Direct Seafood
Moderator: Mike Berthet | Best Aquaculture Practices
10:15 to 11 a.m.

Coffee and Tea Break

11 to 11:30 a.m., Hogan Suite Foyer
Sponsored by SeaJoy

Concept of Merroir

In wine, terroir is the concept that flavor is derived from a sense of place. Likewise, oysters take on the qualities of the body of water in which they are raised; temperature, salinity, the strength of currents and tides, the mineral content of the seafloor and the algae they feed on all play a role in the taste of oysters. The term “merroir” is a sense of terroir for oysters. World Champion Oyster Shucker Patrick McMurray, who owns The Ceili Cottage in Toronto, will talk about the popularity of oysters and how the concept of merroir can be applied to other farmed seafood items.
Patrick McMurray
| The Ceili Cottage/World Champion Oyster Shucker
11:30 to 11:45 a.m.

Marketplace Panel Discussion

Each year, representatives of the world’s leading retail, foodservice and wholesale companies field questions about the challenges and opportunities facing aquaculture. Led by Chris Trosin, vice president of business development for Best Aquaculture Practices, the question-and-answer panel discussion will focus on the topics of the entire conference. This is the fourth and final marketplace panel discussion at GOAL 2017.
Eric Buckner
| Sysco Corp.
Steve Disko | Schnucks
Derrick Guss | Disney
Bob Yudovin | Harvest Meat Co.
Moderator: Chris Trosin | Best Aquaculture Practices
11:45 a.m. to 12:30 p.m.

Closing Address

GOAL veteran Travis Larkin of The Seafood Exchange wraps up the conference with a summary of three days of presentations and panel discussions, with an eye toward this year’s theme, “The Next 20: From Promise to Delivery.”
Travis Larkin
| The Seafood Exchange
12:30 to 1 p.m.