Detailed Program Schedule

Tuesday, June 6

7:00 AM Light, Healthy New England Breakfast

Campus Center Blue Wall

7:00 AM Registration

Campus Center Auditorium

8:00 AM General Session X

Campus Center Auditorium

Power of Foodcare in a Salvage Economy: Caring for Those We Feed and Those Feeding Us
Americans care more than ever about food AND spend less time doing the work of food themselves. In an Eating Culture, foodservice has taken over the role of mom. And thus, the value proposition they offer has shifted from serving craveable special occasion foods, to providing flavorful everyday foods that nourish, comfort and optimize health and happiness of eaters. Eaters are looking for well-executed tasty foods that make them feel good in the moment and in the long run. Within this changing food context, “Foodcare” is emerging as the 21st century driver of higher quality food experiences (and quickly supplanting the oh so 20th century notion of “Fresh”). Foodcare shifts the focus from “food” as a fetish with fresh attributes, to a community of practices centered around farming, cooking and eating in service to caring for those we feed and those feeding us. Imagine with June Jo the possibilities of Campus Dining transforming from meal plan service providers to a collective impact platform for a more caring, nourishing and flavorful future through “Foodcare” design principle.
Speaker: June Jo Lee (Co-Founder, Readers to Eaters, Bellevue, WA)

8:30 AM General Session XI

Campus Center Auditorium

The Power to Raise the (nearly) Dead
College foodservice programs have the power to restore our natural world. We might not be able to bring back the Woolly Mammoth or the Aurochs, and we’ll never know how tasty it was when roasted, but the choices we make about what to serve can help preserve and bring some of the plants and animals that are nearly lost to the world. Some even need to be bred or cultivated and so we can play a role in cooking them back into existence. This session will look at how foodservice can help restore biodiversity and some of the breeds and crops that are benefitting from the work of college foodservice.
Speaker: Arlin Wasserman (Founder and Principal of Changing Tastes, Lenox, MA)

9:00 AM General Session XII

Campus Center Auditorium

Speaker: Seth Goldman (Executive Chairman for Beyond Meat and Co-Founder and TeaEO Emeritus, Bethesda, MD)

9:20 AM Refreshment and Networking Break

Campus Center Auditorium

9:30 AM Culinary Demonstrations III

Campus Center Auditorium

The Changing World of Edible Plants
Edible plants provide diners with delicious flavors, beautiful colors, and fantastic textures. Today chefs have access to an amazing selection of vegetables. Certified Master Chef Ron DeSantis will explore the emerging vegetable options such as imperfect vegetables & fruit, “broccoleaf”, sorghum, and kelp. Chef DeSantis will also conduct a “You Don’t Know Jackfruit!” demo during this talk.
Chef: Ron DeSantis, C.M.C (Director of Culinary Excellence and Quality Assurance for Yale Dining, New Haven, CT)

From Cuisine to Cuisinicity®: the power of simple!
Catherine Katz, Ph.D will be sharing some of her favorite Cuisinicity® recipes that exemplify the power of “simple” both in terms of the making, as she developed them in her own busy family kitchen over the last 25 years, but also in terms of the simplicity of wholesome pleasure, and the authenticity of true food from wholesome ingredients, with a particular emphasis on plant-based ingredients, with a Mediterranean twist. Catherine will showcase how Cuisinicity® brings out just the right balance between nutritious and delicious, always trading up on the nutrition side for better, more wholesome, more nutritious ingredients but never giving up savor, texture, aroma or even presentation on the culinary side.
Chef: Catherine Katz (Founder of Cuisinicity.com, Hamden, CT)

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)

Late Spring in the Pioneer Valley
Chef Sanford will be utilizing produce for each dish from about a five mile radius of our cooking school, Good Stock Farm, and our neighbor, UMass. Food, that has a sense of place, speaks with a familiar, satisfying and soothing voice.
Chef: Sanford D’Amato (Chef, Television Personality, Cookbook Author, Hatfield, MA)

11:00 AM Refreshment and Networking Break

Campus Center Auditorium

11:10 AM General Session XIII

Campus Center Auditorium

Fishing for Solutions: The Role of Chefs in the Future of Seafood
Seafood comes to the kitchen through the most complex supply chain on the planet. One of a chef’s most challenging tasks is staying current with the opportunities for sourcing environmentally sustainable seafood. This discussion will include the latest on the state of the oceans, the innovations that are changing the seafood industry and the resources that will help chefs lead the way to the menu of the future.
Speaker: Sheila Bowman (Seafood Watch Manager of Culinary and Strategic Initiatives Monterey Bay Aquarium, Monterey, CA)

11:40 AM Industry Presentations

Campus Center Auditorium

11:55 AM General Session XIV

Campus Center Auditorium

A Healthful Conversation about Agriculture, Food and GMOs
Consumers have become increasingly interested in sustainable farming and food production, while culinary professionals, with footing in both science and art, seek balance in that world interfacing with suppliers and consumers. Information abounds about the influence of modern agriculture on the safety and nutritional value of the food supply. Sorting fact from fiction gives rise to this session that will explore modern agriculture, including the innovations farmers now use as well as those in the pipeline poised to make the biggest environmental gains.
Speaker: John Purcell, PhD (Global Vegetables R&D Lead/Hawaii Business Lead, Vice President and Distinguished Science Fellow at Monsanto, Woodland, CA)

12:25 PM Industry Presentations

Campus Center Auditorium

12:40 PM General Session XV

Campus Center Auditorium

Are Clean Labels the Route to a Healthier Food Supply?
Natural foods are fading and clean labels are in. Natural is fading because there is no FDA definition for natural meaning that claiming that a food is natural means many different things to food producers and consumers. To overcome this challenge, many food producers are moving to clean labels. To produce a clean lab, companies attempt to use as few ingredients as possible and when they do use an ingredient use those that are familiar to consumers. Will this make food healthier? Removing ingredients or replacing ingredients with natural alternatives could negatively impact foods by removing preservatives that increase shelf-life and inhibit microorganisms. Will this increase food waste and make foods less safe? This talk will cover the concept of clean labels and their advantages and disadvantages to determine how these trends will impact the food supply.
Speaker: Eric Decker (Professor and Head of the Department of Food Science, University of Massachusetts, Amherst, MA)

1:10 PM Industry Reception /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)

Late Spring in the Pioneer Valley
I will be utilizing produce for each dish from about a five mile radius of our cooking school, Good Stock Farm, and our neighbor, UMass. Food, that has a sense of place, speaks with a familiar, satisfying and soothing voice.
Chef: Sanford D’Amato (Chef, Television Personality, Cookbook Author, Hatfield, MA)

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 II
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.
New South: Alaskan Cod au Poivre with Herbs over “Rice Grits”
Middle Atlantic: Potato and Bacon Clam Chowder, Crab Cakes with Zesty Remoulade
Gulf Shores: Oyster Stew with Hoecakes, Nuisance aka Trash Fish Burgers with Lemon Caper Sauce
Florida (Yes, it’s the South, too) Royal Red Shrimp Campancha with Baked Tortillas
Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, Georgia)

From Cuisine to Cuisinicity®: the power of simple!
Catherine Katz, Ph.D will be sharing some of her favorite Cuisinicity® recipes that exemplify the power of “simple” both in terms of the making, as she developed them in her own busy family kitchen over the last 25 years, but also in terms of the simplicity of wholesome pleasure, and the authenticity of true food from wholesome ingredients, with a particular emphasis on plant-based ingredients, with a Mediterranean twist. Catherine will showcase how Cuisinicity® brings out just the right balance between nutritious and delicious, always trading up on the nutrition side for better, more wholesome, more nutritious ingredients but never giving up savor, texture, aroma or even presentation on the culinary side.
Chef: Catherine Katz (Founder of Cuisinicity.com, Hamden, CT)

Vegan Charcuterie
This workshop will take participants through the ideation and development process that lead to Yale’s line of vegan charcuterie. Certified Master Chef Ron DeSantis and Certified Executive Chef David Kuzma then conduct a hands-on workshop that recreates some of the vegan charcuterie that Chef Kuzma shared with Star Chefs to great acclaim.
Chef: Ron DeSantis, CMC (Director of Culinary Excellence and Quality Assurance for Yale Dining, New Haven, CT)
Chef: David Kuzma, CEC (Executive Chef, School of Management Hospitality, Yale Dining, New Haven, CT)

One Baker, Five Flatbreads and More
Welcome to a fun hands-on flatbreads and more class! For me, baking reflects the care and thoughtfulness we put in to the process and our choice of the ingredients. Baking connects my soul to my hand, my heart and my mouth. Let’s pause and create something beautiful. In this class you’ll create delicious treats, such as scones and biscuits, and explore the world of five flatbreads, perfect for sandwiches or just served as a snack. You will learn tips on how to achieve best results and will be shown ways to get creative with unique flavors and shape variations that still honor the classics.
Chef: Luminita Cirstea CMB (Associate Instructor, Johnson & Wales University, Providence RI)

Fueling the Athlete
Have you ever wondered what it takes to properly fuel D1 and professional athletes? In this hands on session, Sports Dietitian and Chef, Johnathan Poyourow, will cover the scientific basics behind an athlete’s diet. By utilizing the nutrition guidelines, you develop new methods to create delicious and healthful meals that will improve athletic performance.
Chef Jonathan Poyourow MA, RD, LD (Associate Instructor, Johnson & Wales University, Providence RI)

6:30 PM Cutthroat Finale (with Chef Jet Tila and 4 contestants)

Campus Center Blue Wall

This is the exciting concluding round of our high adrenaline chef-off. 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.

7:00 PM New England Clambake

Campus Center Blue Wall
A conference favorite you won’t want to miss! Enjoy a New England summer tradition featuring fresh lobsters, chowder, steak, Niman Ranch Pig roast, local strawberry shortcake and live music.

9:00 PM UMass Pub

Campus Center 2nd Floor

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