This Friedman Seminar features Jeffrey Zurofsky, Founder & CEO, No Small Plans, LLC, Co-founder and former President & CEO, ’wichcraft, Riverpark, Riverpark Farm, presenting “Food technology, industrialization and commercialization- Can we bring back the humanity of eating?” Bio: Most recently, Jeffrey can be found writing about his experiences on his blog, jeffreyzurofsky.com, creating the nourishment program for Summit Series, and as co-host on Bravo’s new restaurant competition show “Best New Restaurant”. Jeffrey advises over 10 companies in his quest to help entrepreneurs build their dreams into realities. Jeffrey was also a key advisor and contributor to Tim Ferriss’ The 4-Hour Chef. In 2003, Jeffrey partnered with chefs Tom Colicchio and Sisha Ortúzar to co-found ’wichcraft as a sandwich shop where the ingredients and cooking techniques are rooted in fine dining but served in a casual and welcoming environment. Since then Jeffrey has all aspects of the business ’wichcraft, spearheading its expansion to fifteen stores including locations in San Francisco and Las Vegas and employing over four-hundred team members. In 2009, the original partnership opened Riverpark, a fine dining restaurant that was recently awarded 2-stars by the New York Times, as well as the innovative Riverpark Farm, New York’s most urban farm, located adjacent to the restaurant.. Prior to the founding of ’wichcraft, Jeffrey worked in some of Manhattan’s most prestigious kitchens including a stage at Lespinasse, Savoy (while enrolled at the French Culinary Institute), Union Square Café, and as opening sous chef at Restaurant AZ. With desire to leave the stove and feed his entrepreneurial passion, Jeffrey took an offer at a tech startup, Bank Pass as Director of Business Development where he developed his interest in business growth. After honing his business acumen, Jeffrey found his way back to his passion at Payard where was Director of Operations and CFO at Francois Payard Patisserie and Bistro. Jeffrey’s passion as an entrepreneur and love for food started at the age of eight, attempting to replicate in his family’s New Jersey kitchen what he saw master chefs create on classic PBS cooking shows. His mother, a small business owner, encouraged his budding interest in everything culinary and Jeffrey put his self-taught skills to work in professional kitchens while studying at the University of North Carolina at Chapel Hill. He paid his way through school in the area’s best restaurants, and eventually became sous chef at the Mobil 4-star La Residence. Upon graduation, he moved to New York City and where he has been able to feed his desire to develop new and innovative ideas in a fast paced environment. In addition to Jeffrey’s many job accomplishments, he was recently awarded Outstanding Alumni from The International Culinary Center in 2011. He continues to be committed to numerous civic and philanthropic institutions and has passionately supported entrepreneurial ventures throughout his career. About the Friedman School of Nutrition Science and Policy: The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University is the only independent school of nutrition in the United States. The school's eight degree programs – which focus on questions relating to nutrition and chronic diseases, molecular nutrition, agriculture and sustainability, food security, humanitarian assistance, public health nutrition, and food policy and economics – are renowned for the application of scientific research to national and international policy.