Want to create gourmet dishes along with the top chefs in Tampa Bay? Join TBFAD at Caspers Food Service Company for TASTE OF DESIGN on Thursday, August 22nd. Teams of 8 will work together with the professional chefs and with state-of-the-art kitchen tools to create a unique tasting menu complete with expert wine pairings

An open tasting will determine the winning team via popular vote and one team will be chosen as Taste of Design Champions 2019. The cooking class begins at 3:00 p.m. and the event will open to the public for a wine and food tasting at 5:30 p.m.

$75 Individual Chef

$500 Full Team of 8

$40 Wine and Food Tasting Reception

Interested in sponsoring? Contact Eli@aiatampabay.com

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Clearwater, FL raised Greg Baker set his sights on Western Culinary Institute in Portland, OR directly out of high school. Forging partnerships with local farmers for nearly a decade, Greg took these lessons back home to Tampa Bay where he would single handedly change the culinary scene by putting faces to farmers and daringly utilize all aspects of proteins. Baker opened The Refinery with his wife; Michelle, in 2010 in the historic neighborhood of Seminole Heights, Tampa. He is known for resurrecting nearly lost Florida ingredients and cooking techniques, for whole animal butchery, whole vegetable use, sustainable seafood advocate and for being an avid defender of farmer worker rights and policy reform.

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Joe Dodd is the owner and operator of King of the Coop. He found his passion for cooking at 16 and has worked in the restaurant business for the last 19 years. Joe attended Le Cordon Bleu and was a part of an opening crew for several restaurants in the SW Florida area. After moving to Tampa 4 years ago Joe nailed down his chicken frying recipe to open the first “Nashville” hot chicken restaurant in Tampa.

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Max Sherard, a Tampa native, recently purchased Edibles by Ethel in January of 2019. Edibles by Ethel has been catering kosher cuisine to the Tampa Bay area for twenty years. Sherard rebranded the name to Nosh Caterers and is now not only providing kosher cuisine but also taking on non kosher events as well. Sherard has spent the last 16 years working in kitchens such as, Walt Disney, Armani’s, Bern’s Steakhouse, Epicurean Hotel, On Swann, and Brew Bus Brewing. Nosh strives to get to know each client to create a menu based around individual needs and budget. Check out Nosh Caterers online at NoshCaterers.com

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Born in Orlando Florida, Jeff stared cooking with his mom in the mornings before his father left for work. At the time, it was one of the ways that Jeff could see his dad who was working long hours and rarely came home before Jeff and his brother, Ken had gone to bed. Working in restaurants in college, Jeff continued to enjoy the feeling of cooking for other people and after earning his AA in management and then a BA in English he applied for and was accepted to the Culinary Institute of America. Soon, the love of his home state of Florida brought Jeff back south and to the JW Marriott Orlando Grande Lakes. Here Jeff worked in Chef Melissa Kelly’s restaurant, Primo, in every roll including dessert, pasta maker, butcher and of course, all stations on the line. Since joining Publix in 2015, Jeff has continued to learn and grow as a chef and through hard work and a lot of support from the other chefs at Publix, Jeff was able to reach his current role as the Sr. Resident Chef.