2015 Schedule
Interactive: March 13–17  •  Film: March 13–21  •  Music: March 17–22

How Chef Watson Changed the Way We Prepare Food

Monday, March 16
9:30AM - 10:30AM

Driskill Hotel
Driskill Ballroom
604 Brazos St


Learn how Chef Watson has changed the way we interact with and prepare food, further, how it allows us to make new discoveries. We'll explore this concept in the context of design, implications for the mass market, implications for professionals, and how it impacts how we prepare food in our homes.


#sxsw #SouthBites


Dawn Perry

Sr Food Editor for Bon Appetit

Bon Appetit

Dawn Perry is the Digital Food Editor at Bon Appétit Magazine. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple Magazine. She got ...

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Jacquelyn Martino



Jacquelyn Martino works at the intersection of art, design, computation, and interaction to create delightful user experiences. She has a deep curiosity for understanding what makes people tick and...

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James Briscione

Dir of Culinary Dev

Institute of Culinary Education

James Briscione began his culinary adventures as a dishwasher at a brunch joint on Pensacola Beach and never looked back. Briscione passed up a college football scholarship to spend more time in ki...

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Steve Abrams

Dir IBM Watson Life


Steven Abrams is an IBM distinguished engineer and the director of Watson Life, a team of scientists, engineers, and designers tasked with understanding the role of cognitive systems in the lives o...

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Food and Experiential Dining

Thanks to our sponsors

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