We were honored and proud to have the following presenters at our 2017 event:
Bobbin comes to us from Mulvaney’s B&LRestaurant in which she has over 30 years of hospitality experience in the Sacramento region. As a leader in the Farm to Fork movement, the B&L celebrates our local farmers, chefs and culinary community ever day. Bobbin is an active member of her community outside her business in education and the non-profit sector – focusing on services and programs for our underserved communities and homeless neighbors.
Kristie A. Bobolis, MD
Dr. Bobolis is an attending physician at Sutter Roseville Medical Center. She is the Medical Director of the Breast Cancer Program at Sutter Roseville and runs the multidisciplinary breast tumor board. She established a clinical cancer genetics program at Sutter Roseville and is President Elect of the National Consortium of Breast Centers.
Dr. Bobolis is an active member of numerous professional societies including the American Society of Clinical Oncology, the American Association for Cancer Research, the American Association for the Advancement of Science, the American Society of Hematology and the American Medical Association. She is involved in clinical research at her institution.
Kim Bateman, PhD.
Dr. Bateman is known for her engaging and entertaining presenting style. Her research interests include organizational psychology, bereavement, and humor and she has delivered many notable keynote addresses, including: “There’s a fox under my bed and pixie dust in my hair.” at the Developmental Psychology Conference, “The Psychology of Humor” at the Women’s Wellness Conference, and “College Culture through the song lyrics of Bob Marley,” at the Community College League of CA conference. She recently presented a TEDx talk called “Singing Over Bones” and is the author of a book on the same subject called “Crossing the Owl’s Bridge: A Guide for Grieving People who Still Love” (Chiron Publications, 2016). Dr. Bateman serves as the Executive Dean of the Tahoe-Truckee Campus of Sierra College.
Laura Kenney attended California Culinary Academy in San Francisco, and worked in San Francisco at Boulevard. After moving to San Diego, she became a Sous Chef at Laurel Restaurant and Bar. While working in San Diego she had a small catering company as well as gaining experience working as a personal chef. Originally from Placer Count, Laura returned in 2006. After working at Lincoln Produce Marketing for 1.5 years, she became chef of Persimmon Café. Laura’s style of cooking is simple yet elegant, specializing in fresh, local and seasonal food. She has worked to plan and produce 52 weeks of dinners for the real food cookbook where she enjoyed working with local farmers and meeting great people along the way.