Detailed Program Schedule

Tuesday, June 7

7:30 AM Light, Healthy New England Breakfast

Hampshire Dining Commons

8:30 AM Group Photo

Hampshire Dining Commons

9:00 AM General Lecture and Workshop with Chef John Masi

Berkshire Dining Commons (For those who pre-registered)

Bowls of Berries and Oodles of Noodles Will Make Your Guests Happy
In this hands on seminar, Chef John Noble Masi will present information about the various types and kinds of fresh berries and pastas/noodles. You will hear about the latest trends in each of these popular food groups as we “embrace the changes” we see not only in the products themselves, but also in how our guests consume them. Chef Masi will break the attendees into groups to prepare specially selected recipes for this conference. Attendees will prepare those recipes as well as have plenty of opportunity to add unique twists to personalize the recipes. Attendees will learn the effects of using different ingredients within the same recipe and be able to see and taste the different results side by side. We will have an abundant display of both varieties of products and we will look forward to sampling them.

Chef: John Noble Masi (Owner, Hospitality Performance Partners, Boca Raton, FL)

9:00 AM General Lecture and Workshop

(Open to all who did not pre-register for the Chef Masi program)

Hampshire Dining Commons

Serving Solution: inspiring students to become stewards to support a sustainable food system.
As a nation, we waste 30 to 40 percent of all food produced annually. Colleges and universities currently contribute more than 22 million pounds of wasted food a year. Trends in product utilization, particularly of seafood, compound our sustainability challenges. Popularity of fish such as tuna, salmon, and halibut has depleted the ocean’s natural resources while other types of seafood remain abundant. Chefs at the helm of large food service operations are poised to serve solutions of reducing food waste and to overcome challenges to generations looking to make a difference. Today’s students (Generation Z), are more adventurous eaters than ever, opening the door to allow chefs to create more diverse and sustainable menu offerings.
In this session, we will dive into the “trash” and ocean to discover what opportunities are available for chefs looking to change the way the world eats. We will also explore strategies to creatively address and prevent overall food waste by placing a greater focus on utilization and sustainability. This session will culminate with a friendly competition that will challenge attendees with an opportunity to develop menus from what normally is thrown in the trash into delicious meals that students will be lining up to try.

Chefs: Matthew Britt and Rob Lucier (Instructors, Johnson & Wales University)

2:30 PM Networking Break

3:00 PM ACF Competition Briefing

(Mandatory for teams competing on Friday)

Hampshire Dining Commons

5:00 PM Dinner on your own

8:30 PM UMass Pub

Campus Center 2nd Floor

Enjoy, relax, and network until 10:00 PM. Light reception. Beverages provided.