Tell your story: Past, Present and Future

Our 25th Anniversary of the Tastes of the World Chef Culinary Conference, will be from June 9th to 14th, 2019, at the University of Massachusetts Amherst. This will certainly be a special year as we mark a quarter century; let’s share stories reflecting on the past, embracing the present and anticipating the future. The food scene is ever evolving and our goal is to serve the best possible food to our customers – with attention to healthy nutrition, sustainability, food ethics and deliciousness, to meet the increasing diversity of our consumers’ preferences.

I recall in 1993, attending a vegan workshop conducted by a master chef David St. John Grubb at Trent University, Ontario, Canada and at the time, I would never have envisioned that a plant-based menu would be a growing trend, 25 years later. We are living in the midst of a changing landscape. While there is a growing demand for natural, organic, non-GMO, antibiotic-free, pasture-raised food, and an emphasis on a local/regional food system, there are also global food concerns like climate change, obesity, and the rising health care costs, plus issues of food security. Evolving scientific research findings for health and food technology such as lab grown meat, farm raised and hydroponically grown food can compound confusion in choosing what to serve.

This conference will offer solutions and inspiration to assist you in adapting to the changing landscape of campus dining whether you are a chef, operator, administrator, educator, dietitian or supplier.

UMass’s Annual Tastes of the World Chef Culinary Conference is highly regarded as the premiere gathering for food service professionals to learn more about the latest scientific research findings in nutrition, flavor trends, culinary education, and technological know how – all delivered in an engaging environment. The conference will not only showcase the gold standards of world cuisines, but will also hone the culinary skills of attendees.

This milestone year will feature some accomplished chefs and speakers from the past and present, as well as leaders from several renowned universities and chef instructors from Johnson & Wales University and The Culinary Institute of America, all of whom will share their expertise and oversee a variety of workshop demonstrations and sessions. As always, the Tastes of the World Chef Culinary Conference will culminate with an ACF-sanctioned team competition, a favorite year after year. We are in the process of finalizing our list of expert chefs and presenters. We will keep you posted as information becomes available.

With a growing number of customers with food allergies in America, the challenges universities face will be addressed in our new Nutrition Sessions, led by experts such as registered dietitians, chefs, and scientists. The program is open to Dietitians and Directors attending the Chef Culinary Conference seeking solutions and to share best practices. Session topics include: Managing Food Allergens, Food Labeling Laws, and Gastrointestinal-Related Diseases. See online registration for a special rate.

We invite you to join us as we explore this year’s theme, Tell your story: Past, Present and Future. Learn with us, explore the flavors that will define campus dining, and add your input on how we should approach the dining experience now and well into the future. Full-program attendees will receive 3-4 UMass Continuing Ed credits and 28-30 ACF credits.

Attendance is limited to 350 participants including chefs, managers, manufacturers, farmers, media, and the like, so mark your calendar and register early, as many of the events will sell out as the spring approaches.

Ken Toong
Executive Director and Chair
ktoong@umass.edu