Unlocking Culinary Secrets: What SSP Chefs Reveal for 2026’s Game-Changing Annual Meeting
Robert Harington
I must admit that I had reservations about trekking out to Chula Vista for SSP this year. With financial pressures on one hand and travel costs spiraling on the other, I needed this conference to step up.
I am happy to report that this year’s SSP was a resounding success. There are many reasons for this, but perhaps first and foremost was the pacing of the meeting. There were meaty sessions but not so many that you could not find time for networking. The layout of the facility itself and the comfortable weather meant that many of the conversations were held outside on one of the many patios to the hotel. The hotel was a resort, with water parks, barely used, but the lounge chairs were full of SSP conference-goers discussing heady topics. I was especially pleased to be able to talk with a few of the new SSP student / early career Fellows. I am looking forward to shepherding some Scholarly Kitchen posts from a few Fellows, as we progress through 2026.
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