Detailed Program Schedule

Wednesday, June 6

7:30 AMLight, Healthy New England Breakfast

Hampshire Dining Commons

8:30 AMGeneral Session XVIII

Hampshire Dining Commons

Chef Talk- Culinary Excellence
What is driving the future of menus in university dining? Three chefs will share their thoughts on such elements as nutrition, technology, sustainability and flavor as they explain how they are embracing the changing landscape of food.

Speakers:

  • Oliver DeVolpi (Executive Chef, McGill University)
  • Ed Glebus, CEC (Executive Chef, San Diego State University)
  • Robert Landolphi (Assistant Director, Culinary Operations, University of Connecticut)
  • Moderated by: Paul King (Freelance writer, Winooski, VT)

9:30 AM Industry Presentations

Hampshire Dining Commons

Hormel Foods
FreshPoint Connecticut

9:40 AM Break

9:45 AM General Lecture and Workshop

Hampshire Dining Commons

Food, Nutrition and Wellness: A Balancing Act for Generation Z
As the youngest generation, Gen Z, may be close to Millennials in age however their eating habits and nutritional concerns are light years ahead. As an influential and technology driven generation, they are starting to revolutionize the dining industry. Their wants and dietary needs are motivating chefs and industry leaders to develop food choices that are healthy, natural, and over all “better for you”.
In this lecture Chef Jon Poyourow, Registered Dietitian and Associate Professor at Johnson & Wales University, will explore current trends and public health concerns that face our nation as well as Generation Z’s attitude towards eating for health and wellness. This session will culminate with a friendly competition that will challenge attendees to develop a full day’s menu that meets the dietary needs of Gen Z.

Chef Jonathan Poyourow MA, RD, LD (Instructor, Johnson & Wales University, Providence, RI)

NOTE: This workshop concludes by 3:45 PM.

10:00 AM Special Symposium

UMass Old Chapel (For those who pre-registered)

From Transactional Excellence to Transformative Leadership: Our Higher Campus Role
Focusing on the challenges, we face in elevating the identity, impact and influence of our auxiliary and dining programs as vital core components of the campus life experience. We have once again assembled a dynamic group of thoughtful leaders to jump-start our symposium discussions with such topics as:

  • Building an Influential Campus Brand (Bruce Weinberg, Professor of Marketing and Chair of the Marketing Department, Isenberg School of Management, UMass Amherst)
  • The Power of Transformative Leadership (Penny Cox, Associate Vice President for Administration, University of Kentucky)
  • Solving the Equity and Inclusion Equation (Anna Branch, Associate Chancellor for Equity and Inclusion, University of Massachusetts)
  • Food Insecurity (Steve Mangan, Senior Dining Director, University of Michigan)
  • Leadership Succession (Robert Holden, Associate VP of Auxiliary Services, University of Georgia)
  • Avoiding Landmines as we Navigate Political Waters (Rafi Taherian, Associate Vice President, Yale University Dining)

NOTE: This workshop concludes at 4:00 PM

6:00 PM Reception (A business attire event to celebrate the week)

Campus Center 11th Floor

6:30 PM Banquet and Celebration

Campus Center 11th Floor

Dinner Talk:
David Julian McClements
Barilla
Bob’s Red Mill Natural Foods

8:30 PM UMass Pub

Campus Center 2nd Floor
Enjoy, relax, and network until 10:00 PM. Light reception; beverages provided.