Detailed Program Schedule

Monday, June 5

7:00 AM Light, Healthy New England Breakfast

Campus Center Blue Wall

7:00 AM Registration

Campus Center Auditorium

8:00 AM Welcome and Introduction

Campus Center Auditorium
Speaker: Ken Toong (Executive Director, Auxiliary Enterprises, UMass Amherst)

8:10 AM General Session IV

Campus Center Auditorium

Creating Healthy Communities: The Power of Food
The way we think about and choose food has enormous potential to create healthier, more connected and more caring communities, and a more sustainable world. Ceres Community Project founder and executive director shares lessons and ideas from this innovative organization’s first ten years.
Speaker: Catheryn Couch (Founder and Executive Director for Ceres Community Project, Sebastopol, CA)

8:45 AM General Session V

Campus Center Auditorium

Anti-aging foods and diets: fact or fiction?
In this talk, I will describe current scientific evidence on the role of certain foods and dietary patterns in the prevention of chronic diseases and in promoting longevity and healthy aging. In addition, I will discuss how healthy food patterns rich in polyphenols and other phytochemicals can slow down cellular and tissue aging, reduce oxidative stress, and decrease chronic inflammation.
Speaker: Dr. Frank Hu (Chair of Department of Nutrition, Professor of Nutrition and Epidemiology at Harvard T.H. Chan School of Public Health and Professor of Medicine, Harvard Medical School and Brigham and Women’s Hospital, Boston, MA)

9:20 AM Industry Presentations

Campus Center Auditorium

9:40 AM General Session VI

Campus Center Auditorium

Feed the World Better
The way we raise pigs today is an attempt to put animal welfare, the farmers and the environment first – ultimately for the customers. Eating responsibly results in a better culinary experience. We don’t want to feed the world – we want to feed the world better. Getting meat from animals raised responsibly is sustainable. Support your values with your dollar on your plate.
Speaker: Paul Willis (Founder of the Niman Ranch Pork Company, Thronton, Iowa)

10:10 AM Refreshment and Networking Break

Campus Center Auditorium

10:20 AM Culinary Demonstrations II

Campus Center Auditorium

Oliver’s Chicken Stew
Chef Jody Adams will be doing a demonstration of her recipe “Oliver’s Chicken Stew”. Throughout the demo, Jody will discuss the importance and power of food. It can unite a family, it can be a medicine; food is love. This particular recipe that started as something she could make for her young son during the teething process, and also that her husband could enjoy. The recipe ended up taking on a life of its own and spread around the world with people stopping Jody to tell them their experience with it and how it affected their families.
Chef: Jody Adams (Chef Consultant, Boston, MA)

Mexican Cooking Sauces
With basic ingredients of the Mexican pantry, create sauces to cook what is in season.
Chef: Iliana de la Vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Food as Fuel…Brining World Flavors to the Table
Food is more than power. Food is the fuel that nourishes our very being. Food is the primary building block of the health of our family, our friends, our community, and ultimately our planet. Without a quality food supply, there is famine and disease. With quality food sources, communities thrive in every way from local economies to international trade. For decades, my personal interest as a chef and resource to the food service industry has been to introduce diverse global foods with immense flavor and function to our industry. I believe the real power of food lies in its ability to bring people from around the world together though understanding cultural differences and integrating global ingredients into our everyday cooking. We can learn much about healthy cooking from far away culinary cradles where simple delicious dishes are a way of life. If we as chefs discover and operationalize these dishes into our menus, our customers and guests win, and the future of food will be in good hands.
Chef: Steven Petusevsky (Chef and Culinary Innovator, Plantation, Florida)

11:35 AM Refreshment and Networking Break

Campus Center Auditorium

11:45 AM General Session VII

Campus Center Auditorium

Nutrition Scientist Seeking Culinary Insights – Unapologetically Delicious Food that is Healthy and Environmentally Sustainable
After 25 years as a nutrition scientist at Stanford, and dozens of grants, studies and research papers, professor Christopher Gardner has determined that his overall impact on increasing healthy dietary habits has been… woefully negligible. That is frustrating, and so he is ready for a change. He has started to partner with chefs, and focus on great taste; flavor first. His research interests now lean toward food system solutions, with particular emphasis on institutional settings such as universities, worksites, hospitals, and senior centers. He will share his insights with an engaging blend of humor and scientific perspectives.
Speaker: Christopher Gardner (Professor of Medicine, Stanford University, Stanford, CA)

12:15 PM General Session VIII

Campus Center Auditorium

The James Beard Foundation Impact Programs: Establishing a more sustainable food system through education, advocacy, and thought leadership
Join Kris Moon, Vice President of JBF, to learn of the lesser-known side of the James Beard Foundation. The past 8 years the Foundation has steadily built a series of programs – the JBF Impact Programs – that seek to engage the culinary community in the process of creating a more sustainable food system that provides nutrition and delicious food for all. Through their annual JBF Food Summit, Chefs Boot Camp for Policy and Change, Blended Burger Project, and other initiatives, JBF is helping the culinary community leverage their powerful voices to create a better food system in America.
Speaker: Kris Moon (Vice President of James Beard Foundation, New York, NY)

12:40 PM Refreshment and Networking Break

Campus Center Auditorium

12:55 PM General Session IX

Campus Center Auditorium

A live conversation with Jim Perdue hosted by Arlin Wasserman
Jim Perdue, chairman of Perdue Farms, will share his insight on the power of food, corporate responsibility and future of food. He will talk about meat companies and best response to rapidly changing consumer priorities about animal care and health products, and what we should consider serving when comes to chicken. Poultry is our most popular meat protein on plates and Perdue Farms is the first major poultry supplier to remove all antibiotics from its chicken supply.
Speaker: Jim Perdue (Chairman, Perdue Farms Incorporated, Salisbury, MD)
Moderator: Arlin Wasserman (Founder of Changing Tastes, a consulting group to Fortune 100 Food Company’s partner, Lenox, MA)

1:30 PM Lunch

Campus Center Blue Wall

2:30 PM Workshops

Hampshire Dining Commons

Treasures in Waste
Only the smartest, the tactful and the skilled survive in a tough kitchen. It’s a crash course on survival through Sustainable means.
Chef: Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor, New York, NY)

Asian comfort food
What is comfort food? To me these are dishes we grew up eating that still bring a lot of memories and put a big smile on our faces. Dishes that makes us happy and content. Dishes that we are proud to introduce and share with our friends.
Come and join me as I share with you my cooking secrets from making buns and dumplings to other traditional dishes from my homeland.
Chef: Alexander Ong (Chef Consultant, San Francisco, CA)

The Power of Food
Food is more than power. Food is the fuel that nourishes our very being. Food is the primary building block of the health of our family, our friends, our community, and ultimately our planet. Without a quality food supply, there is famine and disease. With quality food sources, communities thrive in every way from local economies to international trade. For decades, my personal interest as a chef and resource to the food service industry has been to introduce diverse global foods with immense flavor and function to our industry. I believe the real power of food lies in its ability to bring people from around the world together though understanding cultural differences and integrating global ingredients into our everyday cooking. We can learn much about healthy cooking from far away culinary cradles where simple delicious dishes are a way of life. If we as chefs discover and operationalize these dishes into our menus, our customers and guests win, and the future of food will be in good hands.
Chef: Steven Petusevsky (Chef and Culinary Innovator, Plantation, Florida)

Mexican Marinades and Adobos
Learn how to best utilize fresh and dried chiles in different ways to give new flavors for roasting or grilling meats, fish, seafood or vegetables.
Chef: Iliana de la Vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Asian-Back to Basics
With the popularity of Asian having no end in site, the desire to deliver authentic flavors can seem intimidating. In this workshop, celebrity chef and Asian food expert Jet Tila will give you the tools and confidence to cook and offer authentic Asian dishes in your operation. Jet will explain the the principles of balancing five flavors, also known as the yum in Thai cuisine. He will also demystify the staples you need to create a delicious Asian station. You will leave this workshop with the confidence and knowledge to broaden your Asian offerings.
Chef: Jet Tila (Chef, Consultant, Television Personality, Los Angeles, CA)

Power of the Moroccan Table
I grew up with a mother who always said from the time I was a little kid, that you have the pleasure of eating three meals a day. Why not make them the best! Food is vital in life, it sustains us, nourishes us, gives us energy, feeds us and makes us happy and comforted with each bite. There’s no place on earth that relishes these values more than in Morocco. I’ve been spending a lot of time cooking in Morocco these last several years and I’m very excited about the prospect of sharing this spicy, nutritious, wholesome cuisine with you.
Chef: Joanne Weir (Chef, Television Personality, Cookbook Author, San Francisco, CA)

Mindful Cooking, Mindful Eating
How to lead recipe-free cooking in a collaborative group. Followed by how to lead a restorative, mindful, community meal. Explore how this creates perennial, appreciative eaters.
Chef: Olivia Wu (Author, Chef, Journalist, Teacher Health Counselor, Mountain View, CA)

Thai Food for Life
Learn how to complete a tasty and healthy 5 course meal that you can add to your establishment. These dishes are incredibly tasty, healthy and easy to produce in large volume. The Golden Triangle (Thai Samosas) are up first, a favorite starter that vegetarians can also enjoy. Up next are the Avocado and Green Mango Salad, followed by Salmon in a Black pepper-garlic sauce, Green curry fried-rice, and finished with a traditional Thai dessert “Khanom Bua Loy” (Rice Balls in Coconut Sauce).
Chef: Chai Siriyarn (Chef/Owner of Marnee Thai Restaurant, San Francisco, CA)

Southern Style Sustainable Seafood I
The South covers 13 states and “Southern Food” varies tremendously across the region. In this hands-on work shop we’ll take a look at four Southern seafood menus and how to implement them in larger scale food-service.
Lowcountry: Shrimp and Grits with Garlicky Greens and Classic Buttermilk Biscuits
Appalachia: Pan Seared Mountain Trout with Pinto Beans and Chow Chow. Stone Ground Cornbread
Creole: Crawfish Etoufée
Tex Mex: Catfish Tacos with Cabbage Slaw and Avocado Crema
Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, Georgia)

Sustainable menus and humble ingredients
Chef Jody Adams will be working through 4 recipes during the workshop. The recipes will be highlighting a sustainable menu using humble ingredients without sacrificing flavor.
Chef: Jody Adams (Chef Consultant, Boston, MA)

The Power of Korean Cuisine
Chef Anthony Jung and his mother, Chef Yeong Ja Jung will show you the secrets of Traditional Korean Cuisine, from authentic ingredients, techniques, and large batch implementation so you can incorporate traditional Korean recipes into your campus menus. Recipes will include, homemade Kimchi, Korean One Bowl (Bibimbap), Korean BBQ that include Galbi, and Korean Spicy Ribs (Daeji Galbi). They will guide you through veg-centric recipes, (Banchan), the vegetable side dishes that accompany every Korean meal. Lastly, but certainly not to be outdone, anytime snacks such as Korean Pancakes (Pajan), and noodle dishes, that include Cold Korean Spicy Noodles (Bibim-Naengmyeon), to Korean Noodles with Black Bean Sauce (Jjajangmyeon) to the world famous Japchae. Come hungry, and leave with the basics of one of the hottest food trends in recent years!
Chefs: Anthony Jung and Yeong Ja Jung (Chefs, Amherst, MA)

7:00 PM Cutthroat Event Round II (with Chef Jet Tila and 4 contestants) / Reception

Campus Center 11th Floor
Here’s Round II of our high adrenaline chef-off event! The format of this competition is modeled after two popular Food Network television series. Much like the format of “Chopped,” four competing chefs are challenged to transform a mystery basket of four ingredients into an entrée dish with minimal time to plan and execute. Dishes will be judged on creativity, presentation and taste. Similar to “Cutthroat Kitchen,” the competitors each start with $1000 Chef Dollars at the beginning of the round; through auctions, they each can purchase opportunities to sabotage the others to benefit themselves. While watching the competition, you can taste the dishes that guest chefs demonstrated and prepared earlier in the afternoon.

8:30 PM UMass Pub

Campus Center 2nd Floor
Enjoy, relax, and network until 10:00 PM. Light reception with beverages provided.