Program Schedule – Preconference

For a detailed schedule, click on a particular day. Please check back frequently for details. Scroll down to view the conference schedule.

Saturday June 6th

9:30 am Sutter Meats Butcher Workshop & Tour of Czajkowski Farms (4 hours and 30 minutes)
Registration rate: $100

A two-part session. Transportation and local, healthy lunch included.
Sutter Meats Demonstration: Join us at Sutter Meats (Northampton, MA) for a presentation on sourcing & logistics for buying local meat and a demonstration breaking down a locally raised pig. Learn about value-added cuts and tips to help maximize profitability and sustainability.

Joe Czajkowski Farm Tour: Next, join us at Joe Czajkowski Farms (Hadley, MA), for a tour of a 300-acre family farm just minutes away from UMass. Discover the benefits of working closely with local farmers, and experience the day-to-day operations on the farm.

Capacity: 24 people

3:30 pm Berkshire Brewing Company Tour & Beer Tasting (90 minutes)
Registration rate: $40

Join us at Berkshire Brewing Company, one of the finest local craft breweries Western MA has to offer. Take a walking tour of the facilities, and of course, sample some of their famous beers! Learn the benefits of sourcing beer from a local brewery and discover some culinary techniques to incorporate beer into your menu.

Capacity: 30 people

6:00 pm Local Dinner at UMass University Club (120 minutes)
Registration rate: $40

A local dinner at UMass’s beautiful University Club, known for its contemporary New England fare and historic Amherst ambiance. Our meal together features ingredients from the Chef Culinary pre-conference workshops and tours on Saturday June 6, including Joe Czajkowski’s produce, Sutter Meat’s pork, and BBC beer pairings. A great way to close out the day!

Capacity: 50 people

Sunday June 7th

7:45 am Permaculture Garden Design & Implementation Workshop (4 hours 15 minutes)
Registration rate: $50

Take an intensive permaculture garden design and implementation workshop with practiced designers in the Pioneer Valley. We’ll start with a hearty, hot breakfast and travel off campus to an Amherst permaculture garden site. Special focus: designing and installing aesthetically-pleasing, edible garden sites – perfect for campuses! This session includes a garden tour, permaculture garden design 101, and hands-on bed prep & plant installation workshop.

Capacity: 25 people

8:00 am Local, Healthy Menu Design and Dining Commons (4 hours)
Registration rate: $50

Great value! Ever heard of a dining commons that doesn’t serve soda? It’s possible! UMass Dining’s Hampshire Dining Commons is a bold example of sustainability, health, and great-tasting foods in campus dining services. Here, we test innovative strategies to increase local and real food, reduce waste, and serve tastier – yet healthier – food every day. This session covers the importance of supporting the local food economy and then goes into all the nuts and bolts of implementing a similar project on your campus – from staff and customer buy-in, to sourcing local, to seasonal and healthy menu design. We’ll also show you the business case for buying local, busting the common myth that it’s “too expensive” to do the right thing. This session comes with a light breakfast and a local, healthy lunch.

Capacity: 30 people

Program Schedule – Conference

Sunday June 7th

12:00 pm Registration and Refreshments

1:45 pm Welcome and Opening Remarks
(15 minutes)- Ken Toong, Paul King

2:00 pm Opening General Session I ( 40 minutes) – June Jo Lee

2:40 pm General Session II ( 35 minutes)- David Law

3:15 pm Refreshment and Networking Break (10 min)

3:25 pm Culinary Demonstration I (100 minutes)

  • Jet Tila
  • Virginia Willis
  • Neela Paniz
  • Iliana de la Vega

5:05 pm Refreshment and Networking Break (15 min)

5:20 pm Wine Tasting and Presentation – Eric Asimov (40 min)

6:00 pm Cutthroat Event I and Opening Reception
(60 minutes) – Jet Tila and 4 chef contestants

8:00 pm UMass Pub (120 minutes)

Monday June 8th

7:00 am Light, Healthy New England Breakfast
(60 minutes)

7:00 am Registration

8:00 am Welcome (10 minutes)- Ken Toong, Jim Sheehan

8:10 am General Session III (35 minutes)- Barton Seaver

8:45 am General Session V (35 minutes)- Dr. Walter Willet

9:20 am Industry Presentations III (15 minutes)

9:40 am Refreshment and Networking Break (10 minutes)

9:50 am Culinary Demonstrations II (75 minutes)-

  • Charlie Baggs
  • Diane Kochilas
  • Alexander Ong
  • Suvir Saran
  • Roger Elkhouri

11:30 am General Session VI (30 minutes)- Eric Wendorff

12:00 pm General Session VII (30 minutes)- Cathy Nash Holley

12:30 pm Lunch (60 minutes)

1:30 pm 12 Workshops (3 hours 30 minutes)

  • Virginia Willis
  • Barton Seaver
  • Joanne Weir
  • Alexander Ong
  • Jet Tila
  • Diane Kochilas
  • Jehangir Mehta
  • Steve Petusevsky
  • Suvir Saran
  • Charlie Baggs
  • Iliana de la Vega
  • Neela Paniz

6:00 pm Industry Sponsor Reception (90 minutes)

7:30 pm Cutthroat Event II (60 minutes)- Jet Tila and 4 chef contestants

8:30 pm UMass Pub (120 minutes)

Tuesday June 9th

7:00 am Light, Healthy New England Breakfast (60 minutes)

7:00 am Registration

8:00 am General Session VIII (35 minutes)- Gerry Ludwig

8:35 am General Session IX(40 minutes) – Arlin Wasserman & Jehangir Mehta

9:15 am Industry Presentation V (15 min)

9:30 am Refreshment and Networking Break (10 minutes)

9:45 am Chef Demonstrations III (70 minutes)

  • Mai Pham
  • Joanne Weir
  • Steve Petusevsky
  • Corinne Trang

11:05 am Industry Presentation V (15 min)

11:20 am General Session XI(30 minutes)- Eric Decker

11:50 am Refreshment and Networking Break (15 minutes)

12:05 pm Conversation with Mark Bittman (40 minutes)

12:45 pm Lunch (60 minutes)

1:45 pm 12 Workshops (3 hours 30 minutes )

  • Virginia Willis
  • Mai Pham
  • Joanne Weir
  • Alexander Ong
  • Jet Tila
  • Diane Kochilas
  • Jehangir Mehta
  • Steve Petusevsky
  • Suvir Saran
  • Corinne Trang
  • Iliana de la Vega
  • Neela Paniz
  • Stacy Mirabello

6:00 pm Cutthroat Finale (30 minutes) Jet Tila and 4 chef contestants

6:30 pm New England Clam Bake (180 minutes)

9:00 pm UMass Pub (120 minutes)

Wednesday June 10th

7:30 am Light, Healthy New England Breakfast (60 minutes)

8:30 am Panel Discussion I (45 minutes)- Directors Panel

9:15 am Break (30 minutes)

9:45 am General Lecture and Workshop (5 hours 30 minutes)

3:30 pm Networking Break

6:00 pm Reception (30 minutes)

6:30 pm Banquet and Celebration (120 minutes) – 30 minute dinner talk

8:30 pm UMass Pub (120 minutes)

Thursday June 11th

7:30 am Light, Healthy New England Breakfast (60 minutes)

8:30 pm Panel Discussion II (45 minutes) – Chefs Panel

9:15 am General Lecture and Workshop (5 hours)

9:15 am General Lecture and Workshop (5 hours) – Chef John Masi

2:30 pm Networking Break (30 minutes)

3:00 pm ACF Competition Briefing (60 minutes)

6:00 pm Dinner and Entertainment (180 minutes)

8:30 pm UMass Pub (90 minutes)

Friday June 12th

5:30 am Light, Healthy New England Breakfast

6:00 am American Culinary Federation Sanctioned Team Culinary Competition ( 7 hours 30 minutes)- 17 teams judged by 9 judges

2:00 pm Competition Completed and Tasting of Competitors Dishes (60 minutes)

2:30 pm Award and Medals Presented (60 minutes)

3:30 pm Final Farewell