Conference Highlights

Conference Highlights

The 32nd Annual Chef Conference is back and better than ever. We’re excited to share with you the highlights of our award-winning conference.

Food for the Common Good

Food for the common good is healthy, sustainable, and delicious. Rooted in plant-based/forward and culturally rich cuisines, it nourishes communities, protects the planet, and sparks collaboration, innovation, and education. Food for the common good promotes student success through rich experiential dining opportunities. Let raise the bar for collegiate dining together.

Happy Spring! Thanks to our exceptional team and the support from all involved, we are excited to announce that the 2026 Chef Culinary Conference will mark our 32nd year, featuring a rich and comprehensive educational program.

This popular educational event, themed “Food for the Common Good” will take place at UMass Amherst from June 7-12, 2026. Our goal is to continue shaping the campus dining segment by promoting healthy food and lifestyle options through culturally driven, globally inspired recipes and practices. This year’s focus will include culinary strategy, authenticity, innovation, planetary and human health, diversity, leadership, communication, and partnerships, all tailored to meet the needs of our Gen Z and Gen Alpha customers.

Here are some of the highlights:

  • Internationally renowned speakers, chefs and food experts will discuss trends, leadership, AI, climate change, and science-driven global frameworks.
  • 30 interactive hands-on workshops featuring 16 accomplished chefs from across the nation and faculty from Johnson & Wales, covering a variety of cuisines and baking techniques.
  • Four esteemed professors (MDs) from Harvard, Stanford and Tufts will present on nutrition, lifestyle, and dietary health, including gut health.
  • A specialized four-day nutritional track for dietitians, managers, directors, and supply chain personnel.
  • Two-day track for healthcare professionals, in collaboration with the UMass School of Public Health & Health Science.
  • Five esteemed directors from the C&U segment will share their insights on best practices related to planetary health, meal plans, culinary strategy, innovation, campus life, and the student experience.
  • Three C-suite leaders from the supply chain will explore the current state of the industry and strategies for enhancing the customer experience while growing our businesses.
  • Two highly cited food scientists in the nation will address the present and future of food.
  • A Student Panel featuring five college students from across the nation will share their expectations for campus dining as they return this fall.
  • Marketers and researchers will discuss Gen Z marketing strategies and how to create lifelong healthy relationships with food.
  • A Leadership Symposium exclusively for Food Service/Auxiliary Directors, featuring lively discussions and hands-on sessions addressing the most pressing challenges and opportunities in collegiate dining and auxiliary programs today.
  • An ACF-sanctioned team competition for 12 teams.
  • A “Cutthroat Kitchen” competition featuring celebrity chef Jet Tila.
  • A Vendor Trade Show.

And much more!

Together, through the Food for the Common Good we will contribute to improving health, fostering culture and community, and driving student success both on campus and at home. We have limited attendance to 700 decision-makers, including senior chefs, administrators, managers, operators, scientists, manufacturers, students, and media representatives.

We encourage you to sign up early!

Best,

Ken Toong 
Chair and Executive Director of Auxiliary Enterprises