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FSD Chefs Immersion
March 16-18, 2026
University of IllinoisUrbana-Champaign, IL

Sponsor Chefs Immersion

Build partnerships with top noncommercial foodservice chefs from across the country

2026 Sponsorship Opportunities

Transform your brand presence through Foodservice Director Chefs Immersion - a quarterly experience that connects industry leaders with the most innovative culinary minds from colleges, universities, and non-commercial foodservice operations nationwide.

FSD Big Ten Conference University of Illinois Urbana-Champaign

Big Ten Conference

March 16-18, 2026

University of Illinois
Urbana-Champaign, IL

FSD Chefs Immersion University of Michigan

University of Michigan

June 22-24, 2026

University of Michgan
Ann Arbor, MI

FSD Chefs Immersion West Coast UC Davis

West Coast

August 3-5, 2026

University of California
Davis Campus

FSD Chefs Immersion NC State University

Southeast

October 19-21, 2026

NC State University
Raleigh, NC

Why Sponsor?

Connect directly with foodservice decision-makers in an intimate setting where meaningful partnerships are built through shared culinary experiences. This isn't just networking—it's where industry leaders exchange transformative ideas that impact menus, operations, and careers.

Culinary Collaboration

Watch your products come to life as chefs create implementable menu items using your ingredients in professional kitchen settings.

Meaningful Connections

Engage in unparalleled networking opportunities designed to foster lasting relationships between your brand and culinary professionals.

Premium Product Integration

Transform your products into tomorrow's menu solutions by partnering directly with culinary professionals in this exclusive "think tank" environment and feature your products in our premium pantry display.

Culinary Innovation & Chef Collaboration Highlights

Let's Continue the Conversation

Discover why top noncommercial operators keep coming back to Chefs Immersion. From prestigious college and universities, our attendees represent chefs and culinary leaders from higher education institutions who are eager to discover the innovations that will shape their operations.