Enter the CAL/Stanford Food Innovation & Design Symposium. This is a culmination of academic researchers, entrepreneurs, chefs, designers and students sharing in their perspectives of food innovation and what the future of food will look like. Chef Parke is honored to participate in this community based event where he can share his passion for local, fresh and sustainable ingredients reflected in a menu that is inspired solely by the seasons. His focus on simple, delicious seafood has made Waterbar a force here in the San Francisco Bay. Hence, his contribution. We look forward to seeing others ideas and philosophies regarding something as important as food, especially in the future.