Today, we're reading about a range of news: 60-plus of the world's top chefs gathering in Denmark to exchange ideas on the future of gastronomy, the unlikely rise of sawdust pie from a family recipe to a Southern staple, and the joyful Barcelona doughnut that's become a local icon.

We're also hearing from Chef Kevin Gillespie on why preserving food traditions matters, sipping a low-ABV cocktail built for long afternoons, and taking a closer look at the intriguing crisp, glistening greens chefs are putting on plates right now (scroll down to tell us in the poll if it's on your radar already!).

In this issue:
🌍 World-class chefs converge in Copenhagen to shape the future of gastronomy
🥧 From motel menu to regional legend: the story of sawdust pie
🍩 A playful Barcelona doughnut becomes a symbol of joy
🔥 Chef Kevin Gillespie on legacy, heritage and cooking with purpose
🍹 A sessionable cocktail designed for game-day sipping
🌿 Ice plant's crunchy, briny leaves emerge as a rising star ingredient

The CONVERGENCE event in Copenhagen brought together over 60 of the world's leading chefs from 26 countries for an unprecedented global culinary collaboration. Chefs worked side by side, exchanged ideas and discussed the evolving future of gastronomy. The gathering fostered a spirit of international cooperation, with participants highlighting how such cross-cultural exchanges are shaping the modern culinary landscape and encouraging creativity and shared learning in the industry.

Sawdust pie traces its origin to the 1970s, when Patti Tullar created the dessert at her family's motel and restaurant in Grand Rivers, Ky. Drawing on Depression-era baking traditions and family influence, Patti's recipe combined pecans, coconut, egg whites, sugar and graham cracker crumbs. Despite its whimsical name, inspired by its texture and color, sawdust pie quickly became a local favorite before gaining wider recognition.

Boldúman is a playful donut creation from Boldú Bakery in Barcelona, instantly recognizable for its chubby dough shape, icing eyes, and distinctive chocolate smirk. Introduced in 2012, Boldúman stands out with its variety of fillings like pistachio, hazelnut and raspberry, and its whimsical designs that change for holidays and special occasions. The donut's unique personality and homemade imperfections have made it a beloved local treat and a symbol of joy for both residents and visitors.

Chef Kevin Gillespie reflects on his culinary journey, emphasizing the importance of preserving food traditions and cultural heritage. Inspired by his Scottish American grandmother, Gillespie views cooking as a sacred act that connects generations. As he steps away from professional kitchens, he focuses on teaching and writing to ensure that ancestral recipes and values are passed on.

The Gridiron, also known as The Football Drink, is a low-ABV, off-menu cocktail created by Long Island Bar co-owner Toby Cecchini. Originally crafted for personal enjoyment during sports games in the bar's Lombardi Room, the drink blends the bar's signature Erin Mix with bubbly soda water, resulting in an aromatic, sessionable cooler. Its balanced flavors and refreshing character have made it a gameday favorite among regulars, embodying Cecchini's vision of a drink you can enjoy throughout a long football match without overindulgence.

The Seattle Seahawks and the New England Patriots will meet in Super Bowl LX in a rematch of their 2015 battle, which held vital lessons for leaders on strategy and leadership styles, writes Dev Patnaik, the CEO of Jump Associates. Patnaik notes that an infamous end-of-game decision in Super Bowl XLIX showed that effective strategy is rooted in process rather than hindsight, and the game highlighted the contrast between the leadership styles of quarterbacks Tom Brady and Russell Wilson, with the former using personal encouragement and the latter employing more general motivation and technical direction.

Crystalline ice plant, known for its shimmering, dew-like appearance, crisp texture and juicy crunch, is gaining popularity in the US after becoming a staple in East Asian cuisine. Native to South Africa, the succulent thrives in saline environments -- its leaves are covered in bead-like bladder cells that store water and salt, giving the plant a cool, juicy crunch and a subtle brininess. When bitten into, these cells burst, creating a refreshing, almost popping sensation. The plant's firm, succulent leaves stay crisp for longer than most greens, and US farmers, particularly in California, are beginning to cultivate ice plant, which is now appearing in restaurants and markets.

This month, turn your passion into career growth with CIA’s flexible online, industry-driven master’s degree programs in food business, wine and beverage management, sustainable food systems and culinary therapeutics. Learn more about how a CIA master’s degree can help you meet your career goals and become a leader in the future of food, beverage, sustainability and health.

This year, Menus of Change is inviting leading voices in seafood sustainability and ocean conservation to share their insights on how to turn blue food green. Michelin chef, educator, activist and CIA alum Samm Monsour ’03/’20; James Beard and Emmy nominee, Fed by Blue co-founder Jennifer Bushman; and chef, author and world-renowned expert on seafood and sustainability Barton Seaver ’01 are just a few of the leaders in aquatic food who will present. Join them June 2 at Culinary Institute of America in Hyde Park, N.Y.

Ski mountaineering, or "skimo," officially became an Olympic sport, with its debut pending at the 2026 Winter Games. If the term "ski mountaineering" means nothing to you, it's when athletes ascend and descend mountainous terrain using specialized skis and climbing skins. It'll be the first new sport in over three decades, featuring women's and men's sprints, and a mixed relay. The 2026 Games will also introduce five new events in existing sports: dual moguls, mixed team skeleton, women's doubles luge, women's individual large hill ski jumping and the rebranded men's ski jumping super team event.