Amie Ward, ACE-HC, Executive Director, Safe Bars
The demand for alcohol-free beverage options is steadily increasing, offering clubs and resorts the opportunity to elevate their menus with sophisticated, culinary-driven creations. Crafting these beverages requires a deeper understanding of how ingredients interact in the absence of alcohol, as flavors, textures, and even techniques need to be adjusted for balance and complexity.
At the 2025 Chef to Chef Conference, March 23-25, Amie Ward, ACE-HC, Executive Director of Safe Bars, will guide attendees through the process of building inventive, alcohol-free drinks that go beyond the basics, with insights into ingredient sourcing, flavor pairing, and the unique considerations required to create beverages that are as memorable and appealing as their traditional counterparts.
“This topic is deeply meaningful to me because it represents a growing movement toward inclusivity and innovation in the hospitality industry,” says Ward. “As someone who values both health and creativity, I see alcohol-free beverages as an exciting opportunity to redefine the beverage experience. By focusing on flavor, complexity, and craftspersonship, we can create drinks that everyone can enjoy, fostering a more welcoming and dynamic dining environment. This topic allows me to share my passion for culinary-driven solutions that prioritize both wellness and exceptional guest experiences.”
Attendees will leave with a comprehensive understanding of how to craft sophisticated, alcohol-free beverages that go beyond traditional offerings. They’ll learn about the interplay of flavors, textures, and techniques necessary to create balanced and memorable drinks without alcohol. Additionally, they’ll gain actionable insights into ingredient sourcing, flavor pairing, and menu integration that will help them elevate their beverage programs and meet the rising demand for alcohol-free options.
The Chef to Chef Conference heads to Baltimore, March 23-25. The 2025 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“Chef to Chef provides a unique opportunity to connect with culinary professionals who are passionate about elevating their craft and reimagining what hospitality can offer,” notes Ward. “I’m excited to engage with individuals who are eager to explore new trends, push boundaries, and discuss the growing demand for alcohol-free beverage programs. By sharing ideas on how to incorporate these innovations into menus, we will push our industry to the next level.”
Note: After Friday, registration price increases. Register now to save.
