Today's chefs, both established and up-and-coming, should consider attending as many conferences as possible. At food-related conferences, I have met amazing chefs, amazing sponsors and people from all over, tasted totally different ideas in food and learned about new equipment. There are so many benefits, and that in-person, tangible experience is truly priceless. One conference in particular I am excited about this year is Women Chefs & Restaurateurs in Chicago this March. The energy generated from all the talented women attending is inspiring.