Happy Spring! We are excited to announce that the 2025 Chef Culinary Conference will mark our 31^st year, featuring a rich and comprehensive educational program, thanks to our exceptional team and the support of all involved.

This popular event, themed “Power of Food: Harmonizing Health, Food, Culture, and Sustainability,” will take place at UMass Amherst from June 8-13, 2025. 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 customers.

Here are some of the highlights:

• Nationally renowned speakers 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.
• Three esteemed professors (MDs) from Harvard will present on nutrition, lifestyle, and dietary health, including gut health.
• A specialized 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.
• Five well-known leaders from commodity boards will discuss how operators and boards can work collaboratively for better outcomes.
• 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 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 “Tournament of Champions” competition featuring celebrity chef Jet Tila.
• A Vendor Trade Show.

And much more!

Together, through the Power of Food, 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 550 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