Concurrent
Session |

In the Kitchen with Elliott Burleson
160 Massachusetts Avenue, Berklee Dining Hall

In this session, Elliott Burleson, executive sous chef at the
college, will prepare crab cake eggs Benedict and old bay
hollandaise with fresh fruit. He comes to Berklee with 18
years of cooking experience. Originally from the foothills of
North Carolina, Burleson has cooked up and down the East
Coast, including at the famed Hominy Grill in Charleston,
South Carolina; the four-star, four-diamond Jefferson Hotel in
Richmond, Virginia; and Washington, D.C., where he learned
authentic South American cuisine at Ceiba. Burleson has
cooked for Richard Branson, Buzz Aldrin, Jerry Seinfeld, and
many top politicians.

—Presented by: Elliott Burleson

—Hosted by: Kenn Brass

Yes, And: Using Theater Improv to Foster

Creative Collaboration
150 Massachusetts Avenue, Room B41

“Yes, and...” is the basic idea of improvisational games and
activities, where performers answer any question with “Yes,
and...." to build on each other’s ideas, and is frequently
seen on television shows such as Whose Line Is It Anyway?
This interactive session will teach the basics of theater
improv, then discuss how it can be applied to classroom,
ensemble, and performance settings as a tool to connect a
community, foster quick thinking, and create an environment
of collaboration.

—Presented by: Patsy Collins Bandes

—Hosted by: Bridgette Hayes