Program Schedule

Sunday June 16th

3:00 pm

Farm Tour
Campus Center Hotel Lobby, UMass

4:00 - 5:00 pm

Registration & Refreshments
11th Floor Campus Center, UMass

5:00 - 5:15 pm

Welcome and Opening Remarks

Presenters: Ken Toong (UMass) and Paul King (FoodService Director)
11th Floor Campus Center, UMass

5:15 pm

Introduction about Chopped Event

Presenters: Jet Tila
11th Floor Campus Center, UMass

5:30 pm

Cooking Demonstrations (15 min each)
Asia at its best
Chili Sautéed Bok Choy with Onion Seed Shrimp” is a delicious, healthy and easy to prepare dish, not just for a family to enjoy, but also for university kitchens. In this dish, we experiment with healthy Asian ingredients that cook under ten minutes. So I pair the flavorful Bok Choy with shrimp, as this is one green that even young adults love, and when paired with shrimp, the flavors blend beautifully. Healthy food always balances out its spices, so here, the sweetness from the Mirin absorbs the spices, and then blends perfectly with the Bok Choy. The earthiness from the onion seeds on the other hand adds crunch and flavor to the shrimp, and when it’s all put together it’s an amalgamation of sweet and spice.

Presenter: Jehangir Mehta
11th Floor Campus Center, UMass

The Globetrotting Kitchen
Integrating Healthy International Flavors and Trends for Foodservice Operators Participants will learn to integrate global flavor profiles and techniques with commonly stocked pantry ingredients and staples to raise the bar to new heights in their foodservice operations.

Presenter: Steve Petusevsky
11th Floor Campus Center, UMass

Asparagus with Good Olive Oil (and variations)
Simple is sometimes best, and since fifteen minutes isn’t long for a demonstration, I wanted a dish that can be made quickly, that didn’t have to be held in a steam table, and is best at room temperature. The olive oil—definitely not pomace—is featured, too, along with variations.

Presenter: Deborah Madison
11th Floor Campus Center, UMass

6:15 pm

General Session
The Delight of Beer
Of all the alcoholic beverages, there is most to be delighted about in beer. In appearance and taste it is totally the most captivating. In food pairings it is the most versatile. In wholesomeness it is the healthiest option. In historic significance it is the most profound. The beauty of beer will be expounded.

Presenter: Charlie Bamforth, UC Davis
11th Floor Campus Center, UMass

7:00 pm

Break

7:10 pm

Chopped Event
In each round, four chefs compete. Their challenge is to take a mystery basket of ingredients and turn them into a dish that is judged on creativity, presentation and taste with minimal time to plan and execute. Each day’s competition will consist of 1 round of an entrée dish. The chefs will be given a basket containing four ingredients and the dish each competitor prepares must contain each of those ingredients.

The competitors are given access to a pantry and refrigerator stocked with a wide variety of other ingredients. There will be a time limit of 30 minutes for the competition. The chefs must cook their dishes and complete four platings (one for each judge plus one “beauty plate”) before time runs out. At the end of each day’s competition the judges will critique the dishes based on presentation, taste and creativity. The judges then decide which chefs are “chopped” that is, eliminated from the competition. Thus by the end of the second day of competition there will only be 2 competitors remaining. On the third day of competition the competitors will have 1 round of an entree. Judges will consider creativity, presentation and taste.

11th Floor Campus Center, UMass

8:00 pm

UMass Pub
Enjoy, relax, and network. A light reception with beverages will be provided.


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