Detailed Program Schedule

Monday, June 4

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 VI

Campus Center Auditorium

Save by Savoring: Chefs as the Frontline to Biodiversity Preservation
In this morning keynote, author and journalist Simran Sethi will explain the implications of biodiversity loss for food and agriculture and show how chefs can, and are, working with on-campus and with local communities to ensure the sustenance of delicious and diverse foods.

Speaker: Simran Sethi (Author and Journalist, Denver, CO)

8:45 AM General Session VII

Campus Center Auditorium

Ingredients for Innovation: Visions from the Future of Food
Over the past century, we’ve dreamt up wild new visions of what food might be – and then watched those visions become reality. Our images of food innovation matter, because they guide the conversation on what’s worth developing in food production, design, and consumption. This presentation will use such images as a lens to look into the future of food innovation and paint a vivid picture of what food experiences could look like in ten years. With a foundation in research on current innovation technologies, trends, and cultural shifts, the Food Futures Lab uses a creative design process to immerse you in the future of food.

Speaker: Quinault Childs (Research Manager, Food Futures Lab, Palo Alto, CA)

9:20 AM Industry Presentations

Campus Center Auditorium
Danone Wave Away From Home
Gordon Food Service

9:40 AM General Session VIII

Campus Center Auditorium

The Changing Food Landscape: A Street Level View
Chefs in the Casual/Casual Upscale segments of commercial dining are innovating menus in increasingly creative ways, resulting in morphing menu parts and a broadening of how both ingredients and cooking methods are perceived and employed. Based on his most recent street-level research of new restaurants in major U.S. cities, Chef Gerry will provide his perspective on the emerging trends that will shape foodservice in the years ahead, with insights on the foods and flavors that will provide the next wave of opportunity for campus dining menus.

Speaker: Gerry Ludwig, CEC (Corporate Consulting Chef, Culinary R&D, Gordon Food Service, Grand Rapids, MI)

10:15 AM Refreshment and Networking Break

Campus Center Auditorium

10:30 AM Culinary Demonstrations II

Campus Center Auditorium

Life with Flavors from Greece
Saloniki: reimagining Greek food in an American fast casual restaurant with a health-affirming menu, built on simple ingredients–olive oil, garlic, lemon, feta, oregano, olives and greens–and bursting with flavor. We aim to change lives with craveable addictive food.

Chef: Jody Adams (Chef & Restaurateur, Boston, MA)

10:50 AM General Session IX

Campus Center Auditorium

From Rau Ram to Sichuan Peppers: Asian Menus Redefined
Join Chef Pham for a lively presentation and demo as she shares her knowledge and passion for Asian herbs and spices, and how they can transform your Asian menu offerings.

Chef: Mai Pham (Founder and President of Star Ginger Restaurants, Sacramento, CA)

11:20 AM Refreshment and Networking Break

Campus Center Auditorium

11:30 AM General Session X

Campus Center Auditorium

How clean are clean labels and what is this doing to the sodium in our foods
Sodium chloride has been part of human life since history has been recorded. It has been critical in the advancement of civilization as one of the first food additives utilized by humans to preserve seasonal foods for utilization throughout the year. Salt is a critical ingredient in many food processing operations and there are often no alternatives to make foods such as cheese, processed meats and fermented vegetables. However, salt is also an important flavor and flavor enhancer. There are alternatives to salt as a flavor such as monosodium glutamate. However, these alternatives are not “clean label” friendly and are not found in many foods. Food ingredient suppliers now have many other salt alternatives. What are these and are they really clean label ingredients?

Speaker: Eric Decker (Professor and Head of the Department of Food Science, University of Massachusetts, Amherst, MA)

12:05 PM Industry Presentations

Campus Center Auditorium
Dole Packaged Foods
Bake N Joy

12:20 PM Culinary Demonstrations III

Campus Center Auditorium

Hand Pulled Noodles
A hand pulled noodle demonstration by Chef Tony Wu of M.Y. China restaurant in San Francisco. Watch Chef Tony hand pull up to 16,000 strands of noodles blindfolded while Chef Martin Yan narrates the whole process. Come and see the magic and skills.

Tony Wu (Executive Chef at M.Y. China Restaurant, San Francisco, CA)
Martin Yan (Master Chef, television icon, restaurateur, food consultant and instructor, author, San Francisco, CA)

12:50 PM Refreshment and Networking Break

Campus Center Auditorium

1:00 PM General Session XI

Campus Center Auditorium

Georgia for Generations
A strong sense of heritage and deep love of the land drew the sixth generation back home to the farm. Firmly planted in the worlds of agriculture and conservation, this next generation farmer provides a field level perspective of sustainability and the future of food.

Speaker: Casey Cox (Executive Director of the Georgia Association of Conservation Districts and the Flint River Soil and Water Conservation District, Camilla, GA)

1:35 PM Lunch

Campus Center Blue Wall

2:30 PM Workshops

Hampshire Dining Commons

Cooking with Flavors from Greece
A menu for family and friends with classics and a few twists

Chef: Jody Adams (Chef & Restaurateur, Boston, MA)

Vegetable Mexican Kitchen
Learn and prepare common and rare vegetables of the Mexican Kitchen, from traditional dishes to modern preparations in an ever changing environment.

Chef: Iliana de la Vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Is Plant Matter the Maximum Flavor?
A 16 oz. steak, accompanied by a medley of roasted vegetables, and a zesty, bright herb sauce to garnish. Within the most beautifully cooked piece of meat lies a singular texture, a product that is inherently the center of the plate in the day to day meals that are predominantly enjoyed in this country. And while the perceived energy or focus might lie within the steak in the center, it is the vegetables on the side and the sauce on top that provide the excitement of texture and “life” more vividly than any protein ever could. As we pursue different flavors and textures in food it is the plants that continue to be our inspiration and drive our recipes. With the traditions of Italy and flavors from Asia to South America, please join us as we pose the question of flavor and where it truly lies.

Chef: Jeffery Maxfield (Executive Chef, BRAVA by Brad Kilgore, Miami, FL)

You have always enjoyed a piping hot bowl of ramen, from eating packaged ramen during your student budget days, to the regional ramen houses of Japan, to the current national ramen craze. Chefs like David Chang and Ivan Orkin have embraced ramen in more creative ways than we can count.
If you’re one of those people who has voiced your strong opinion via food blogs about who makes the best ramen in town, if you know the cool ramen chefs by their first names, or if you just crave the steaming bowls of the brothy noodles for breakfast, lunch, and dinner, then isn’t it time you learn to make your own?
Join Chef Alexander Ong, chef emeritus of San Francisco’s Betelnut restaurant, to learn how to make a flavorful shoyu broth, a rich soy milk broth and also make our own ramen noodles. In addition to making the broths and noodles, we’ll roast off a crispy pork belly, make our own soy sauce eggs, and make our own Japanese fried chicken. Our goal is to equip you with the knowledge and confidence to make your own ramen noodles at home or work to share with your colleagues and family.

Chef: Alexander Ong (Chef Consultant, San Francisco, CA)

World Eats from World Streets- Harnessing Flavor First Plant-Forward Cuisines From Around the World
Discovering, adapting, and modernizing ancient global street food recipes that generations have been eating for centuries has become my passion. This year’s presentation features unusual, authentic street foods sampled during my recent world travels. Most of these recipes are simply brilliant as they are inherently healthy, plant-forward dishes that pair bold flavor, unexpected textures, and are typically inexpensive to prepare. Some date back centuries, but are still in vogue primarily because of the rise in interest of consuming less protein and more plants. Seeking out these dishes has become my primary tool in the exploration of foreign cultures and cuisines and provides the best way to immerse one’s self in extraordinary places. Come along on this armchair adventure into flavorful street foods from around the world!

Chef: Steven Petusevsky (Chef and Culinary Innovator, Plantation, FL)

Kung Pao No, Bun Bo Hue Yes
Need to switch out tired items from your menu cycle and refresh with some new exciting Asian flavors? Join Chef Mai Pham for a productive workshop in which she will share recipes and techniques for making your menus explode with memorable, craveable Asian flavors!

Chef: Mai Pham (Founder and President of Star Ginger Restaurants, Sacramento, CA)

Water & Fire Cooking – A Secret of Japanese Cuisine
At this workshop, attendees will learn the techniques of Japanese Water & Fire Cooking using representative recipes from the Japanese kitchen. These include the important skills for preparing classical dashi and vegetarian stocks, simmered foods, grilled foods, stir-frying with minimal oil usage and creation of mixed rice dishes. In this workshop, attendees will learn the presentation of these dishes in both informal and more formal ways. The attendees will also be introduced to shio-koji, a condiment made from koji rice (malted rice in which the starch has been converted to sugars). Chef Hiroko will explain its role in the fermentation process of sake and miso, and she will demonstrate how to make shio-koji and use it in the preparation of several dishes. The Workshop will discuss the basic constituents of a frugal but well-balanced Japanese meal known as Ichi-ju Isai – one rice dish, one soup dish and one side dish; a construction derived from Zen Buddhist temple cuisine. With the knowledge and skills acquired at this workshop attendees can prepare more meaningful, more varied healthier and delicious dishes in their own kitchens.

Chef: Hiroko Shimbo (Chef Instructor, Consulting Chef and Author, New York, NY)

How to Accommodate Authentic Thai flavors for the American Palate
Learn how to cook amazing Thai food from Award winning Chef Chai Siriyarn from Marnee Thai restaurant in San Francisco which has been voted as one of the top Thai restaurants in the Bay Area by Zagat Survey for over 2 decades and was recommended in the Michelin Guide for 3 consecutive years. In this course you will learn a 5 course meal that is easy to prepare in large volumes which you can apply to your establishment. The menu includes Chicken Korae (Southern Thai style curried chicken kebab), Herbal rice salad, Pad Kee Mao (drunken noodle), Hor Mok (steam fish fillet in curry mousse) and a traditional Thai desert “Ta Go” which is coconut pudding.

Chef: Chai Siriyarn (Chef/Owner of Marnee Thai Restaurant, San Francisco, CA)

A Farm to Table Tapestry: Weaving a Farm into your Food Service Operation
Our farm and restaurant business is like a tapestry made of many different threads. The magic comes when these threads are woven together. In this workshop we will tease out the various threads that make up our operation: From seasonality to menu writing, staff training, and a few tractor driving tips to boot. Join us in this hands-on workshop as we cook several dishes that weave together the themes of flexibility, creativity and deliciousness.

Chefs: Eric and Jill Skokan (Black Cat Organic Farm, Longmont, CO)

Tavola, A Celebration of the Sun-Drenched Mediterranean
For the last year, I have been working with Ken Toong, Van Sullivan and Chef Matthia to develop TAVOLA, a Mediterranean Kitchen. Inspired by a love for healthy, robust Mediterranean food, this new concession opened in the Blue Wall in the UMass Campus Center last September with great fanfare. As a matter of fact, the business is up over 70% from this time last year which demonstrates the love for this delicious, and now mainstream, cuisine. TAVOLA is inspired by the food of sunny Italy, Greece and the Middle East. Think fruity olive oil, briny olives, aromatic herbs, sweet tomatoes, citrus and savory pasta. We’re making our own hot-out-of-the-pizza the pizza -oven pita bread used for our hummus bowls, chicken and spiced beef kefta skewers, out-of-this-world falafel, and warm pita wraps, garnished, stuffed and topped with Israeli salad, tzatziki, tahini and romesco. The recipes are uncomplicated, healthy and ingredient driven. Their evocative flavors will have you dreaming of the warm, sunny lands along the beautiful blue Mediterranean Sea. Join me as we travel and cook together.

Chef: Joanne Weir (Chef, Television Personality, Cookbook Author, San Francisco, CA)

Meat and Three
In the cuisine of the Southern United States, a “Meat and Three” restaurant is one where the customer picks one meat from a daily selection of three to six choices (such as fried chicken, country ham, beef, country-fried steak, meatloaf, or pork chop) and three side dishes from a list that may include up to a dozen other options. In this hands-on workshop Virginia will share techniques on how to lighten things

Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, GA)

Taste the Difference
A comparative tasting and discovery of culinary characteristics of different categories of fish. This workshop will include tastings of whitefish, roundfish and salmon plus recipes to highlight and accentuate category differences

Chef: Barton Seaver (Director, Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health, Freeport, ME)

Asian Techniques and Ingredients in the American Kitchen
Chef Martin and Chef Tony will talk about the essential Chinese and Asian ingredients and seasoning in the modern American pantry. They will showcase the four classic Chinese dishes and the techniques from preparation, cooking to serving the dishes. Come and learn from two of the top Chinese Chefs

Chef: Tony Wu (Executive Chef at M.Y. China Restaurant, San Francisco, CA)
Chef: Martin Yan (Master Chef, television icon, restaurateur, food consultant and instructor, author, San Francisco, CA)

7:00 PM Iron Chef Competition Round II (with Chef Jet Tila and 8 contestants)

Campus Center 11th Floor

The Iron Chef America format is back at this year’s Chef Culinary Competition. Four teams of 2 chefs will compete for the honor of being the Chef Conference Iron Chef Champion. There will be a 10-minute skills competition to begin where the secret ingredient will be revealed. Each team must break down the secret ingredient in the 10 minutes provided. Each team will be judged on how well they prepare the item and assessed points. In the second part of the round (30 minutes), each team will use what they break down to complete their dishes. Four plates will be prepared-3 for the judges and 1 for display. The judges will critique the dishes based on presentation, taste and originality. Points from the skills and cooking portion will be combined for the total round score. While watching the competition, you can taste the dishes that guest chefs demonstrated and prepared earlier in the afternoon.

Presentation by Perdue Farms

8:30 PM UMass Pub

Campus Center 2nd Floor
Enjoy, relax, and network until

10:00 PM Light reception with beverages provided.