Accessing Flavor: Using AI to Create Flavor Explore the future of flavor in our design thinking workshop and discover how AI and culinary arts intersect to create innovative taste experiences. Join us for hands-on activities and discussions, led by experienced chef and educator, Garrett Eagleton, as we unlock the potential of AI in flavor creation. From personalized tastes to cutting-edge techniques, dive into the exciting world of AI-enhanced cuisine with us! Participants will receive a Credly badge for Design Thinking. Reminders: You’ll need a computer (laptop or desktop) or smartphone a pen or marker  a notebook or a pad of post-its  Shift Retail Lab at VCU provides an important space for student entrepreneurs to test their ideas through sales and customer feedback. The products and services at Shift vary from items that are ready to buy to ideas that need a little help. This is the magic of this alternative type of retail where customers take an active part in developing ideas into successful products and services ready to go to market. Shift is open to all students, faculty, staff, alumni and is a connector space for community partners. *This will be a live, in-person event. Please refer to VCU public health measures for all requirements.

About the Facilitator: Garrett Eagleton
Garrett Eagleton dove head first into his culinary career by attending The Art Institute Culinary Program while also working full time at a boutique hotel in downtown Houston, TX and volunteering at trailblazing Chef Monica Pope’s farmers market. The draw for cooking locally and seasonally took him to work in Portland, OR at such storied restaurants as clarklewis, Le Pigeon, Clyde Common, Lovely Hula Hands, and Lincoln. After a short stint in L.A. he moved to NYC to be the opening chef at the venerable cocktail bar The Beagle. His time in New York lead him to many different avenues in the culinary world: pickling and curing seafood at Maiden Lane, whole animal butchery at The Meat Hook, competing and winning the Chopped TV competition, opening restaurants with Chef April Bloomfield and Chef John Fraser, then leading the kitchen at the Michelin starred vegetarian restaurant Nix. After many years in the kitchen he began to focus on the beverage side of the culinary landscape by working in the wine world. After relocating to Richmond in 2020 he taught courses at J. Sergeant Reynolds, served at Grisette Restaurant, and was retail manager at Second Bottle Wine and Snack Shop.