As we look ahead to this year’s gathering of chefs, educators, students, and hospitality professionals from across Texas, I find myself genuinely excited about what we are building together for the 2026 Texas Chefs Association State Convention.
I’m Chef Joanna Bryant, CEC, CCE, CCC, 1st Vice President of the TCA, and every year I’m reminded that this convention is more than an event — it’s a reunion, a classroom, a stage, and a launchpad for the next generation of culinary professionals.
This year, we’ll gather August 7–9, 2026 at the beautiful Omni Las Colinas in Irving, and I can already feel the energy building.
What makes this year special?
We have an incredible lineup of demos and experiences already confirmed that reflect the depth and diversity of our Texas culinary landscape.
We are proud to welcome:
- Becker Vineyards from Fredericksburg, sharing their expertise in Texas wine production and pairing
- Rocky Dinor, the first Cajun-certified company outside of Louisiana, bringing bold flavor and cultural storytelling
- Ironroot Republic Distilling, known for their exceptional grain-to-glass craftsmanship and Texas spirits innovation which led them to many top awards in the World Whiskies Awards.
Each of these presenters represents not just a product or brand, but a story of passion, craft, and dedication - all things that define who we are as chefs.
Hands-on learning beyond the ballroom
One of the things I am most proud of this year is the expansion of pre-conference excursion opportunities. These experiences allow us to step outside the kitchen and connect more deeply to where our ingredients and inspiration come from.
Attendees will be able to choose between two powerful learning experiences:
- A partnership with the Texas Beef Council featuring a visit to Standard Meat Company for a processing facility tour and butchery demonstration — a rare behind-the-scenes look at protein fabrication and fabrication standards at scale.
- A visit to Bonton Farms, where participants will engage in a farm tour and hands-on learning experience focused on crops, livestock, and sustainable property and food system management.
These are the kinds of experiences that stay with chefs long after the convention ends — because they ground us in the “why” behind what we cook.
Competition, creativity, and community
We also have some truly exciting competitive and social programming planned.
Our welcome reception will feature a fun, high-energy cooking competition judged by the incredible Tiffany Derry. This is always one of my favorite moments — seeing chefs step outside their comfort zones, create under pressure, and still find joy in the process.
In addition, we will host an American Culinary Federation sanctioned professional and student competition at Dallas College on Friday morning. These competitions are a cornerstone of professional growth and student development, and I encourage everyone — whether competing or supporting — to be part of that experience.
Why we gather
Between demonstrations, competitions, excursions, and networking, what I love most about the TCA Convention is what happens in between — the conversations in hallways, the mentorship moments, the encouragement shared between chefs who may have just met but already understand each other’s journey.
We also continue to offer:
- Culinary demos and workshops
- Networking with chefs and industry leaders
- Vendor showcases and education
- Student engagement opportunities
- A formal, black-tie optional President’s Dinner
- Continuing Education Hours (CEHs) for certification
- And for our students and educators — this is your space too. We want you here. We need you here. The future of our industry depends on your curiosity, your questions, and your willingness to step forward.
Registration reminder
Early registration is open, and I strongly encourage everyone to take advantage of it. Anyone who registers by June 15 will receive a custom convention chef coat - a small way we recognize your commitment to being part of this experience. Registration can be found at https://www.texaschefsassociation.org/ and then under “calendar”.
- Professional Member: $325
- Professional Non-Member: $375
- Student Member: $125
- Student Non-Member: $150
Final thoughts
Every year, I leave our convention feeling reconnected — to my peers, to my purpose, and to the craft we all share. This year will be no different.
I hope you’ll join us in Irving this August as we learn, compete, taste, and grow together.
Sincerely,
Chef Joanna Bryant, CEC, CCE, CCC
1st Vice President
Texas Chefs Association