Everyopne’s hungry for innovation, and SWSCC has put inspiration on the lunch menu for Sept. 15.

The Chapter’s Suppliers Day on Sept. 15 in Irving, TX will include a keynote presentation “From Kitchen to Cosmetics: Innovation Through Texture, Process and Sensory Design,” that will feature Chef Ashley Henderson-Jacobs, a Dallas based chef, culinary creative and entrepreneur.

This keynote presentation will highlight how innovation can be applied through a chef’s lens to create multiple recipes, textures and sensory experiences using a single piece of equipment. Henderson-Jacobs will share how culinary creativity, process discipline, ingredient knowledge, and equipment versatility can transform simple concepts into differentiated finished products.

She will connect culinary innovation with the cosmetic and personal care industry by demonstrating how texture, process and sensory design can influence product development, consumer perception, and market differentiation.

With more than a decade of experience in restaurants, luxury hospitality, catering and recipe development, Henderson-Jacobs is a Le Cordon Bleu graduate who has worked with brands including Wolfgang Puck, The Tower Club, and Thermomix USA.

As founder of White Squirrel Concepts, Henderson-Jacobs creates chef driven culinary experiences that blend food, storytelling, hospitality and innovation. She is a former member of Les Dames d’Escoffier and a graduate of the Goldman Sachs Black Women in Business program.