Schedule
A view of the week's schedule
Day 1: Sunday, June 11, 2023
10:00AM | Golf Tournament Cherry Hill Golf Course |
2:00PM | Registration Campus Center Auditorium |
3:00PM-3:15PM | Welcome Remarks Campus Center Auditorium |
3:15PM-4:00PM | Authenticity: Table Stakes for Gen Z Campus Center Auditorium Authenticity has been part of the discussion around food and food experiences for the past decade, but for Gen Z authenticity is one of the more critical aspects of this generation’s self identity. Maeve Webster, president of Menu Matters, will discuss what authenticity means to Gen Z and how this broader definition is redefining how operators and manufacturers will innovate and communicate. One of the core tenets of authenticity in 2023 is experiential authenticity and now what one experiences is perhaps more important than nearly any other attribute when considering food and food venues. Speaker: Maeve Webster |
4:00PM-4:30PM | Climate Change and the Food Supply Campus Center Auditorium It is well known that food production contributes to climate change. However, it is now becoming obvious that climate change is also impacting the food supply. As carbon dioxide and other greenhouse gases increase in the atmosphere, it can change plant metabolism. This includes the plant producing more carbohydrates to store the carbon dioxide which in turn drives the plant to produce less protein. Increases in greenhouse gases also increase global temperatures and this can impact were plants can grow and animals can live. Evidence is already showing that the region where cold temperature plants can grow is moving towards the poles and that seafood varieties like lobsters and certain fish are moving north into colder waters. Increases in global temperatures are also impacting food safety as warm weather microorganisms are increasingly being found in food throughout the globe. Alternately, climate changes can also increase the availability of certain foods as the areas they can be grown expands. These changes will need to be considered in future food production in order to continue having affordable, safe, nutritious and delicious foods supply. Speaker: Eric Decker |
4:30PM-5:00PM | The Risk and Reward of DEI Leadership Campus Center Auditorium All leadership involves risk. Real leaders know they must sacrifice something of value to serve the greater good. Diversity, equity, and inclusion is good for the company, its workforce, and the people they serve. However, today’s DEI naysayers, criticize not to help the work, rather they criticize to stop the work. DEI advocates must risk being criticized and publicly make the case that diversity of thought, perspective, and experiences is good for business. Speaker: Gerry Fernandez |
5:00PM-5:20PM | Culinary Demo Campus Center Auditorium Greece’s ancient fermented pasta…the original healthy road food Trahana with a modern herbal twist Jody Adams |
5:20PM-5:35PM | Eat Good, Be Well – Promoting Good Food in China in the 2020s Campus Center Auditorium China boasts one of the most sophisticated and beloved culinary traditions of the world. In the last few decades, however, dietary patterns shifted as the country developed and its residents became wealthier. Today China shares a lot of the health and environmental risks as the U.S. when it comes to food production and consumption. Jian Yi, founder of the Good Food Fund, now a leading initiative in China’s food systems transformation, will share his insights on how to promote good food in a country of 1.4 billion. Speaker: Jian Yi and Chef Lee |
5:35PM-5:50PM | Industry Presentations Campus Center Auditorium MGP Ingredients, Inc |
5:50PM-6:05PM | Refreshment Break |
6:05PM-6:45PM | Blue Zones: Secrets of a Long Life To find the path to long life and health, Nick Buettner and his team study the world’s “Blue Zones,” communities whose elders live with vim and vigor to record-setting age. In his talk, he shares the 9 common diet and lifestyle habits – Power 9® – that keep them spry past age 100. What should you be doing and eating to live a longer life? Nick debunks the most common myths and offers a science-backed blueprint for the average American to live another 12 quality years. Speaker: Nick Buettner |
6:45PM-7:30PM | Reception Flagstaff outside Hotel UMass Lobby |
8:00PM | Networking at the UPub UPub, Campus Center 2nd Floor |
Day 2: Monday, June 12, 2023
7:30AM-8:30AM | Breakfast & Registration Blue Wall, Campus Center |
8:30AM-8:40AM | Welcome Remarks Campus Center Auditorium |
8:40AM-8:50AM | The Art of Being Human Campus Center Auditorium This is a brief talk about the “small plates” I had the chance to taste during my culinary travels in Crete. It is all about those meaningful food experiences that take place in contexts other than restaurant tables and about the details that make them special. Speaker: Isabella Zampetaki |
8:50AM-9:20AM | Mindful Eating & Healthy Lifestyle: Orthodox Christianity and Sustainable Practices in Greek Tradition Campus Center Auditorium Despite the terrible impacts of Germany’s World War II invasion and occupation, then followed by a devastating civil war, international researchers steadily began to document beneficial effects on nutrition, health and longevity in the post-war Greece of the 1950’s and 1960’s. Underlying these outcomes were a diet and lifestyle based on the traditional products and practices available to and sustainable by the rural agrarian communities of Greece. During these times, the majority of the population closely followed the Greek Orthodox Calendar and its timeless fasting practices. This meant that on about 180 (more than ½) of the days of the year, people abstained from animal products (meats and dairy). The diet was based on local and seasonal – mainly plant products (greens- cultivated and wild, vegetables, legumes, whole-grain cereals and fruits) with a plurality (up to 40%) of calories derived from olives and extra virgin olive oil, supplemented by seafood and snails. Physical activity was an essential practice through chores and walking many kilometers daily as required by the rural lifestyle. They drank local wine at most meals in moderation, and an afternoon siesta was the norm. When they consumed animal products, nothing was wasted. The same was true of tins, barrels and bottles that they recycled and used countless times long before it was a modern fashion. These frugal practices birthed what is now called the “Mediterranean Diet & Lifestyle”. Ironically, those traditional habits of poor farmers are now practiced more commonly by wealthier and more highly educated persons, including in non-Mediterranean countries. The presentation will conclude by examining strategies for the dissemination & translation of Healthy Mediterranean Diet Principles to the greater public worldwide. Speaker: Stefanos Kales |
9:20AM-9:50AM | Eating Mindfully for Our Health & the Health of Our Planet Campus Center Auditorium Eating mindfully is key to optimizing our health, fostering inner peace as well as the health of our planet. This session will provide an overview of the personal health effects of mindfulness and mindful eating. It will also address how this practice can help alleviate our climate crisis. Speaker: Lilian Cheung |
9:50AM-10:20AM | Is There a Path to Healthy and Sustainable Diets for All? Campus Center Auditorium At present the world is on a path of rapidly increasing temperatures that will devastate human civilizations. Although near elimination of fossil fuel use is most important, changes in the foods we eat and how we produce them are essential to avoid disaster. If done well, this can support better health and well being for all. But will we make these changes in time? Speaker: Walter Willett, M.D., Dr. P.H. |
10:20AM-10:40AM | Industry Presentation Campus Center Auditorium Danone North America National Peanut Board |
10:40AM-10:55AM | Refreshment Break |
10:55AM-11:00AM | Industry Presentation Campus Center Auditorium Dole Packaged Foods |
11:00AM-12:00PM | Food Leaders Panel Campus Center Auditorium This panel discussion will focus on company vision, sustainability, social values, innovation, collaboration, talent management and beyond. Moderated by Phil Kafarkis, President & CEO of the International Foodservice Manufacturers Association (IFMA) Panelists: Fleur Veldhoven, Nestle Professional Stuart McAllister, Dole Packaged Foods, Matt Obergfell, Hormel Foods |
12:00PM-12:20 PM | Chef Talk with Matthew Jennings A conversation with one of the top Chefs in New England who left the restaurant world at the peak of his career and the changes he made to regain his life |
12:20PM-12:45 PM
| Industry Presentation Campus Center Auditorium Pulmuone Foods USA Hormel Foods National Pork Board |
12:45 PM-1:30 pm
| Speaker and Culinary Demonstration Campus Center Auditorium Chef Martin Yan |
1:30PM-2:30PM | Lunch |
3:00PM-6:00PM
| 14 Hands-On Concurring Workshops Worcester Commons Mediterranean Vegetable Meze Feast A selection of beautiful bold flavored vegetable dishes from my recent travels in France, Italy and Greece. Jody Adams Native American Food and how Mediterranean ingredients are incorporated This workshop will explore how Mediterranean ingredients have changed technique and flavor. Freddie Bitsoie “Rye” Me to the Moon If you’re looking to add another dimension to your bread baking, look no further. Join Master Baker Lumi Cirstea for an interactive hands-on class that covers several hearty and delicious naturally fermented rye breads. This class will cover not only good-looking rye breads, but also a fun way of presenting sweet and savory open-faced sandwiches. Still not convinced? Here’s a sneak peek of her baked goods: Icelandic Rugbraud Bread, Boiled Cider Rye a Sourdough Rye made FIVE different ways – from dried cranberries, dates and a sunflower seeds crust, all the way to a caraway loaf with sautéed onions, black pepper, and much more. Hmm…so good. Smelling the fresh bread, yet? Join her class! Lumi Cirstea De la Milpa al Plato: demystifying the Mexican kitchen. Mexican food has for too long been portrayed as unhealthy, greasy and cheap, when in reality it is a cuisine largely based on vegetables, plants and only a small amount of animal proteins. La milpa is a Mexican term that encompases the core of the Mexican native ingredients: Corn, Beans, Chiles, Tomatoes, Squashes and edible greens. Iliana de la Vega Southern Cooking, Global Flavors Cooking Southern Cuisine with global flavors has been my life’s work. The melting pot, that is America, has helped shape my creative culinary lens through traveling, fellowship and exploration, all while searching for delicious foods and flavors with their links to the South. Kenny Gilbert Good Food, Good Mood! Linking Healthy Diets with Healthy Minds, and Cooking For Health With Nutritionally Dense Foods Matthew Jennings Ancient Dishes Of The Mediterranean For The 21st Century What’s Old is New – Again! The Mediterranean Diet has been upheld by medical and nutrition professionals worldwide as one of the healthiest, nutritionally dense, and most delicious diets to maintain, and appears to sustain longevity as evidence by “blue zones” in the world where people live the longest and are the healthiest. Of course, this involves more than diet, it also includes embracing the healthy habits of the people that live throughout the Mediterranean. The region encompasses far more than, Italy, Spain, and Greece, which many consider the only countries that border the Mediterranean. In fact, there are over 20 countries that border the Mediterranean, each with its own unique culinary culture and recipes that reach back to antiquity. Ancient cuisines from North Africa, such as Morocco, Tunisia, Egypt, and Lebanon, as well as other diverse countries such as Croatia, Turkey, Israel, and others, together represent a total of 23 immensely distinct cuisines. Many of their recipes are plant forward as they have been for centuries, and can be served with any protein you choose. This class offers a bundle of unique and authentic global dishes for your menu. I’ve chosen unusual recipes from my culinary travels that can easily be scaled up for food service programs. Additionally, these recipes will add excitement and bold new flavors that are sure to please your guests and expand your menu matrix. Steve Petusevsky Ancient Wisdom of Eastern—Transformation Chef Lee will show you the amazing possibilities weaving traditional Chinese ingredients into cooking for the modern tables. Yan Li and Jian Yi Better for you Vegetable Broths and Elevated Cookies and Dessert Bars Chef Masi has a wonderful workshop planned for conference participants this week. There has been plenty of “buzz” the past couple years about the healthfulness of bone broths. In this workshop we will focus on how we can take a similar approach and create healthy vegetable broths that will be delicious on their own or even better in soups. Additionally, Chef Masi will share some of his favorite cookie and dessert bar recipes, as well as share what we can do to elevate those desserts and others to the “next level”. John Masi Importance of Koji in Japanese Cuisine & Beyond We will explore the importance and application of koji mold or aspergillus oryzae in Japanese Cuisine and its benefits. Koji is the heart and soul of Japanese Cuisine. Without it, there wouldn’t be sake, mirin, soy sauce or miso. Staples in the modern pantry that we all take for granted. Hiroo Nagahara Plant-Forward Incubator – From individual action to collaboration Even before the pandemic, labor constraints coupled with intense market demand for more costly ingredients that are regenerative, local, clean-label, and plant-forward posed serious challenges in scaled food service environments. Still, colleges and universities throughout North America remained committed to food programs that address some of our most vexing environmental and social challenges. UMass Amherst, Wholesome Crave, and Nestlé Professional forged a partnership to demonstrate what would happen if diverse supply chain sectors – representing scaled operations, scaled manufacturing, and authentic social enterprise start-ups – came together to collaborate toward broader systems change. The three collaborators proudly presented the Purpose-Driven, Plant-Based Incubator at last year’s Chef Culinary Conference, with the resulting first-edition playbook published in February 2023. Over a dozen additional universities have joined the incubator project to add regional diversity, operational diversity, and a variety of best practices to expand the incubator project toward a broader systems approach. The playbook recipes leverage value-added products that credibly address climate change, nutrition insecurity, regenerative agriculture, and plant-forward health concerns, while providing speed-scratch solutions that help reach ESG goals in labor-constrained environments. Join the Wholesome Crave and Nestlé Professional culinary teams as we work with existing and new incubator recipes to expand and refine them to benefit a variety of operational and geographic considerations. Join the conversation as we consider design elements that explore the addition of other VAPs like pre-cooked ancient grains, legumes, fonio, and other plant-forward approaches that can save significant time and labor costs while providing nutrient-dense, plant and planet-friendly meal solutions with a real story. Michel Nischan and Alex Dino Brain Food for the Soul: How to build dishes that nourish learning and joy We’ll focus on how to craft customer favorites of Mediterranean cuisine incorporating sustainable seafood in unexpected ways. Dishes will give chefs hands-on learning with kelp, bivalves, and other sustainable seafoods and give them a chance to work side-by-side with sustainable seafood expert and Harvard neuro-nutrition faculty Barton Seaver. The cooking will be slower paced, allowing for plenty of time for experimentation and dialogue. Barton Seaver Terrestrial Thai Cuisine In this workshop, you will learn 5 recipes that represent some of the best dishes that Thai Cuisine has to offer. All these dishes are plant-based ingredients with authentic Thai flavors. However, animal proteins can also be added to these dishes. They are Corn Fritters, Som Tum Pon Lamai (Spicy mixed fruit salad), Tom Kha Hua Plee (Spicy and sour Coconut Soup with banana blossom), Pad Ped Asparagus with assorted mushrooms and Thai chili paste, and Thai Fried Banana. The fried bananas will also be made with other legume ingredients such as taro, yam, and pumpkin. This menu is tasty, healthy, and easy to prepare for large batches to serve at your campus. Chai Siriyarn The Art of the Noodle Variety, preparation and presentation of the noodle. Will demonstrate the versatility of this amazing ingredient in a variety of dishes, using different cooking techniques. Chef Martin Yan |
3:00PM-3:45PM | Concurring Nutrition Session Campus Center, 1st floor, Room 162 Consumers demand sustainable food options: it is not that simple Alissa Nolden is an Assistant Professor at The University of Massachusetts, Amherst in the Department of Food Science who works with her colleagues and students to enhance the field of food science and human health. Alissa believes understanding factors influencing sensory perception and taste preferences are important in increasing consumption and creation of delicious, healthful, and sustainable foods. She has conducted consumer surveys and supported collaborative projects regarding plant-based foods to understand consumers’ motivation to adopt a diet that includes plant-based products, focusing on sensory attributes and personality factors associated with liking and intake. Speaker: Alissa Nolden |
4:00PM-4:45PM | Concurring Nutrition Session Campus Center, 1st floor, Room 162 Celebrating Cultures: Building Culturally Responsive Practices As dietitians and health professionals, it’s important to create an inclusive environment that celebrates culture without unintentionally appropriating them. This session will review current topics in nutrition research, media, and menus, including food patterns, food naming, superfoods, food shaming, and erasure. You will learn how to develop best practices and opportunities for honoring cultures and communities. Speaker: Sherene Chou |
5:00PM-6:00PM | Concurring Nutrition Session Campus Center, 1st floor, Room 162 Excitement in Food Allergy forward in 2023: FDA, food allergy policy, and best practices to keep all safe with food allergies We are experiencing more food allergy needs today than ever before with the number expecting to double within the next 5 years. It’s expected that 25% of all dinners will need some level of accommodation. Are you ready for more? 2023 has a record number of food allergy updates in the FDA Food code, in new legislation and in proposed potential legislation. Betsy will make sure to share an overview and dive into a few she is deeply connected to that are altering the expectations for years to come. Speaker: Betsy Craig |
7:00PM-9:00PM | Evening Dinner Tournament of Champions hosted by Jet Tila Student Union Ballroom Industry Presentation by Coca-Cola Beverages Northeast |
9:00PM | Networking at the UPub UPub, Campus Center 2nd Floor |
Day 3: Tuesday, June 13, 2023
6:30AM-7:00AM | Sunrise Yoga North Lawn, Campus Center Erin Wachtendonk |
7:30AM-8:30AM | Breakfast & Registration Lower Level, Campus Center |
8:30AM-9:00AM | Adapting to the changing landscape of the Food & Beverage industry: navigating the economy and meeting evolving consumer preferences The Food and Beverage industry is continuously evolving and impacted by economic trends and shifts in consumer preferences and behaviors. During this session, we will share McKinsey’s perspective on current macro-economic trends including commodity inflation, supply availability, labor availability and wages, and consumer spending as well as provocations for how foodservice can continue to deliver value and growth in an environment increasingly focused on sustainability, health and wellness, and social values. Speaker: Kimberly Stover and Kate Toews |
9:00AM-9:15AM | Industry Presentations Campus Center Auditorium La Colombe Coffee Roasters The Mushroom Council |
9:15AM-9:45AM | The Future of Food: AI, Automation, and Customer Satisfaction Campus Center Auditorium We are moving towards a customer centered world powered by AI. Today’s consumers want what they want, when, where, and how they want it, with the least amount of friction possible. At the same time, they’re looking for a wide variety of choices, especially when it comes to food. How do you stay ahead of the onslaught of changes coming our way? How do you stay relevant in an exponential age? In this interactive presentation, Anat Baron shares how the transformative power of AI, robotics, information, and communication technologies will impact how we relate to one another. She will share how AI can help create personalized dining experiences, increase efficiency, reduce waste, and enhance food safety. Anat will make the case for Human + AI collaboration as the best way forward in order to connect, predict and adapt to changing customer expectations. Speaker: Anat Baron |
9:45AM-10:00AM | Industry Presentations Campus Center Auditorium Wonderful Citrus Loumidis Foods, Inc. |
10:00AM-10:15AM | Refreshment Break |
10:15AM-10:40AM | Ultraprocessed plant-based foods: Designing the next-generation of healthy and sustainable alternatives to animal-based foods Campus Center Auditorium Numerous examples of next-generation plant-based foods, such as meat, seafood, egg, and dairy analogs, are already commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal sourced products they are designed to replace. However, there has been concern about their potential negative impacts of these foods on human health. In particular, many of these products are ultraprocessed foods, which are thought to be unhealthy. In this presentation, I discuss the importance of ensuring that the next-generation of ultraprocessed plant-based foods is specifically designed to be healthier. The nutrient content, digestibility, bioavailability, and gut microbiome effects of these foods should be designed to be similar or better than those of animal-based foods, otherwise there may be unforeseen adverse nutritional consequences associated with switching to be more plant-based diet. Speaker: Julian McClements |
10:40AM-11:10AM | What IS Healthy? Making Sense of the Trends Campus Center Auditorium What does it mean for consumers, particularly younger consumers, to eat healthy today — and what will they look for in the future? The health landscape is often confusing, contradictory, and it’s always changing. In this session, we’ll break down the data on what your customers really think about healthy, mindful eating. Discover the foods they consider to be healthy, from tried-and-true options to newer, on-trend, globally-inspired ingredients and dishes. We’ll look at diet changes, from keto to intermittent fasting. Make sense of the plant-based landscape to understand if options like plant-based meats were fads or if they’ll have staying power. Dive into trends in mindfulness, stress relief, and creating a better environment for food industry workers. Finally, we’ll leave you with five takeaways that you can take action on immediately when it comes to health. Speaker: Mike Kostyo |
11:10AM-11:25AM | Industry Presentations Campus Center Auditorium AFP Advanced Food Products LLC General Mills |
11:25AM-11:40AM | Refreshment Break |
11:40AM-12:05PM | Living longer with the Blue Zones diet Campus Center Auditorium The Blue Zones food and nutrition plan is based on the eating habits of five communities in various parts of the world that boast the most centurions. In this session you will learn the 11 guidelines of the Blue Zones food plan and why following a more plant-based diet is better for your overall health and longevity. Speaker: Andrea Giancoli |
12:05PM-12:15PM | Industry Presentations Campus Center Auditorium Nestle Professional |
12:15PM-1:15PM | Senior Directors Panel Campus Center Auditorium Moderated by Rafi Taherian Associate Vice President, Yale Hospitality and 4 Directors of Dining from Universities across the nation and Canada. Eric Montell, Assistant Vice Provost, Stanford Dining, Hospitality & Auxiliaries Andre Mallie, Assistant Vice President, Auxiliary Services, University of San Diego Cheryl Fabrizi, Associate Vice President of Auxiliary Services, Syracuse University Oliver de Volpi, Food Service Manager, Concordia Univerisity |
1:15PM-3:15PM | Industry Showcase Blue Wall, Campus Center Join us for lunch at our Industry Showcase. Connect, eat and experience what’s new and exciting with over 50 of our conference partners |
3:30PM-6:00PM
| 13 Hands On Concurring Workshops Worcester Commons Native American Food and how Mediterranean ingredients are incorporated This workshop will explore how Mediterranean ingredients have changed technique and flavor. Freddie Bitsoie “Rye” Me to the Moon If you’re looking to add another dimension to your bread baking, look no further. Join Master Baker Lumi Cirstea for an interactive hands-on class that covers several hearty and delicious naturally fermented rye breads. This class will cover not only good-looking rye breads, but also a fun way of presenting sweet and savory open-faced sandwiches. Still not convinced? Here’s a sneak peek of her baked goods: Icelandic Rugbraud Bread, Boiled Cider Rye a Sourdough Rye made FIVE different ways – from dried cranberries, dates and a sunflower seeds crust, all the way to a caraway loaf with sautéed onions, black pepper, and much more. Hmm…so good. Smelling the fresh bread, yet? Join her class! Lumi Cirstea De la Milpa al Plato: demystifying the Mexican kitchen. Mexican food has for too long been portrayed as unhealthy, greasy and cheap, when in reality it is a cuisine largely based on vegetables, plants and only a small amount of animal proteins. La milpa is a Mexican term that encompases the core of the Mexican native ingredients: Corn, Beans, Chiles, Tomatoes, Squashes and edible greens. Iliana de la Vega Southern Cooking, Global Flavors Cooking Southern Cuisine with global flavors has been my life’s work. The melting pot, that is America, has helped shape my creative culinary lens through traveling, fellowship and exploration, all while searching for delicious foods and flavors with their links to the South. Kenny Gilbert Good Food, Good Mood! Linking Healthy Diets with Healthy Minds, and Cooking For Health With Nutritionally Dense Foods Matthew Jennings What’s Old is New – Again! The Mediterranean Diet has been upheld by medical and nutrition professionals worldwide as one of the healthiest, nutritionally dense, and most delicious diets to maintain, and appears to sustain longevity as evidence by “blue zones” in the world where people live the longest and are the healthiest. Of course, this involves more than diet, it also includes embracing the healthy habits of the people that live throughout the Mediterranean. The region encompasses far more than, Italy, Spain, and Greece, which many consider the only countries that border the Mediterranean. In fact, there are over 20 countries that border the Mediterranean, each with its own unique culinary culture and recipes that reach back to antiquity. Ancient cuisines from North Africa, such as Morocco, Tunisia, Egypt, and Lebanon, as well as other diverse countries such as Croatia, Turkey, Israel, and others, together represent a total of 23 immensely distinct cuisines. Many of their recipes are plant forward as they have been for centuries, and can be served with any protein you choose. This class offers a bundle of unique and authentic global dishes for your menu. I’ve chosen unusual recipes from my culinary travels that can easily be scaled up for food service programs. Additionally, these recipes will add excitement and bold new flavors that are sure to please your guests and expand your menu matrix. Steve Petusevsky Ancient Wisdom of Eastern—Transformation Chef Lee will show you the amazing possibilities weaving traditional Chinese ingredients into cooking for the modern tables. Yan Li and Jian Yi Importance of Koji in Japanese Cuisine & Beyond We will explore the importance and application of koji mold or aspergillus oryzae in Japanese Cuisine and its benefits. Koji is the heart and soul of Japanese Cuisine. Without it, there wouldn’t be sake, mirin, soy sauce or miso. Staples in the modern pantry that we all take for granted. Hiroo Nagahara Plant-Forward Incubator – From individual action to collaboration Even before the pandemic, labor constraints coupled with intense market demand for more costly ingredients that are regenerative, local, clean-label, and plant-forward posed serious challenges in scaled food service environments. Still, colleges and universities throughout North America remained committed to food programs that address some of our most vexing environmental and social challenges. UMass Amherst, Wholesome Crave, and Nestlé Professional forged a partnership to demonstrate what would happen if diverse supply chain sectors – representing scaled operations, scaled manufacturing, and authentic social enterprise start-ups – came together to collaborate toward broader systems change. The three collaborators proudly presented the Purpose-Driven, Plant-Based Incubator at last year’s Chef Culinary Conference, with the resulting first-edition playbook published in February 2023. Over a dozen additional universities have joined the incubator project to add regional diversity, operational diversity, and a variety of best practices to expand the incubator project toward a broader systems approach. The playbook recipes leverage value-added products that credibly address climate change, nutrition insecurity, regenerative agriculture, and plant-forward health concerns, while providing speed-scratch solutions that help reach ESG goals in labor-constrained environments. Join the Wholesome Crave and Nestlé Professional culinary teams as we work with existing and new incubator recipes to expand and refine them to benefit a variety of operational and geographic considerations. Join the conversation as we consider design elements that explore the addition of other VAPs like pre-cooked ancient grains, legumes, fonio, and other plant-forward approaches that can save significant time and labor costs while providing nutrient-dense, plant and planet-friendly meal solutions with a real story. Michel Nischan and Alex Dino Brain Food for the Soul: How to build dishes that nourish learning and joy We’ll focus on how to craft customer favorites of Mediterranean cuisine incorporating sustainable seafood in unexpected ways. Dishes will give chefs hands-on learning with kelp, bivalves, and other sustainable seafoods and give them a chance to work side-by-side with sustainable seafood expert and Harvard neuro-nutrition faculty Barton Seaver. The cooking will be slower paced, allowing for plenty of time for experimentation and dialogue. Barton Seaver Terrestrial Thai Cuisine In this workshop, you will learn 5 recipes that represent some of the best dishes that Thai Cuisine has to offer. All these dishes are plant-based ingredients with authentic Thai flavors. However, animal proteins can also be added to these dishes. They are Corn Fritters, Som Tum Pon Lamai (Spicy mixed fruit salad), Tom Kha Hua Plee (Spicy and sour Coconut Soup with banana blossom), Pad Ped Asparagus with assorted mushrooms and Thai chili paste, and Thai Fried Banana. The fried bananas will also be made with other legume ingredients such as taro, yam, and pumpkin. This menu is tasty, healthy, and easy to prepare for large batches to serve at your campus. Chai Siriyarn Modern Social Media Savvy Chef- Harnessing the power of Social Media Being media savvy is an important attribute in a modern chef’s list of skills. With the proliferation of social media, being able to navigate the online world is just as important as culinary training. Not only is it important to have exceptional culinary skills, but a chef needs to be media savvy enough to tell an extraordinary story about their creations. In this social media training hands on workshop, Chef Jet Tila will help participants curate engaging posts and stories about their creations. He will do a deep dive into the most important apps like Tik Tok, IG, and twitter and demonstrate how to create/edit/act in posts that will have long-lasting impacts on audiences. Jet Tila MEDITERRANEAN KITCHEN, a Diet to Live By The Mediterranean diet is a life-style primarily plant-based including a rich daily intake of vegetables, fruits, beans and other legumes, whole grains, nuts, herbs, spices and fruity virgin olive oil as the dominant cooking medium of choice. Think of bold flavors like spicy harissa, sweet basil, briny capers, golden-colored pungent saffron, bright citrus, and plenty of healthy garlic. Consuming foods like fish, shellfish, dairy, and eggs are often incorporated into the Mediterranean diet and animal proteins are eaten in smaller amounts and used sparingly as to not dominate the center of the plate. This cuisine appeals to wide range of vegetarians, pescatarian, those who are health conscious, and those who enjoy a flexitarian diet. This delicious food is found in the countries that surround the Mediterranean Sea like Morocco, Greece, Southern France, Turkey, Spain, Italy, Israel and the Middle East. The Mediterranean Diet has been named “best diet overall” for the last 6 years by US News and World Report. Joanne Weir |
2:30PM-3:15PM | Concurring Nutrition Session Campus Center, 1st floor, Room 162 The “Blue Zone” for Every Culture Join us as we highlight the benefits of living in the “Blue Zones” and how we can translate those elements around the world to fit your work cultures. Breaking down the blue zones and seeing how it is possible to translate the success into the communities that we serve in 5 simple steps. Speaker: Ashley Carter and Jasmine Westbrook |
3:25PM-4:15PM | Concurring Nutrition Session Campus Center, 1st floor, Room 162 The Blueprint for Healthy Eating: Leveraging the Mediterranean diet and Blue Zones cuisine in your operation Blue Zone cuisines and the Mediterranean diet have been cited as some of the healthiest on the planet. In this engaging presentation, we will look at how operations can leverage the principles of healthy eating within these areas and make them exciting for their generation z customers. Speaker: Abbie Gellman |
4:30PM-5:45PM | Concurring Nutrition Session: Round Table Discussion Campus Center, 1st floor, Room 162 A Panel on Navigating Food Allergies and Dietary Requirements: Promoting Advocacy, Diversity, and Inclusion in College Dining Programs College dining programs are vital to the health and well-being of students, and ensuring that all students have access to safe and healthful food options are crucial. However, for students with food allergies and dietary requirements, navigating campus dining can be challenging, and lack of support may lead to serious health consequences. In this panel discussion, three Registered Dietitians will share the importance of their role in managing student food allergies, promoting advocacy, diversity, inclusion in college dining programs, and more. Conversation will focus on emerging concepts, best practices, risk assessment and menu planning for managing food allergies on campus. The panel discussion will highlight the crucial role of Registered Dietitians in creating customized meal experiences, advocating for policies that promote diversity and inclusion, and raising awareness of food allergies on campus. Attendees will leave with a deeper understanding of how to implement these concepts in their own campus dining programs, as well as a newfound appreciation for the role of a Registered Dietitian within campus dining. Moderator: Amelia Alonzo- Yale Hospitality Panelists: Kristi Baonga- Kansas State University Kelsey Patterson- Michigan State University Carole Bartolotto- University of California Los Angeles (UCLA) |
7:00PM-9:00PM | Clambake and Tournament of Champions Finale hosted by Jet Tila Blue Wall, Campus Center Industry Presentation by Barilla for Professionals |
9:00PM | Networking at the UPub UPub, Campus Center 2nd Floor |
Day 4: Wednesday, June 14, 2023
7:30AM-8:30AM | Breakfast & Registration Blue Wall, Campus Center |
8:30AM-9:30AM | Student Panel moderated by Robert Franek Panelists: Manahil Zaid, University of Guelph Arianna Mills, Vanderbilt University Kathryn Handen-llopis, UC San Diego Trinity Manzke, UW Madison Kimberly Dang, UMass Amherst |
9:30AM-9:40AM
| Industry Presentations The Hershey Company Kellogg’s |
10:00AM-4:00PM | Leadership Symposium Integrative Learning Center S140 1. Charlie McConnell: Creating Value, Delivering Experience, Controlling Cost and Growing Business The college and university dining segment is one of the most exciting, innovative and rewarding arenas around. We do more than just serve good food. We improve the quality of the student experience, we enrich the image of the university, we support sustainability, build community and act as an incubator for innovation. During this session, we will cover the state of the collegiate dining industry, focus on challenges and opportunities, provide insights, discuss solutions and best practices to mitigate rising costs and labor challenges, discus how to champion authenticity and promote sustainability, and improve the customer experience while facilitating collaboration. Betsy Helgesen, Senior Director, Campus Retail, University of Minnesota Duluth Zia Ahmed, Senior Director, the Ohio State University Kirk Rodriguez, Director, Hospitality Services, Texas Tech University Christopher Henning, Executive Director, UC Berkeley Garett DiStefano, Director of Dining, UMass Amherst Moderated by: Charlie McConnell, Director of Insights & Best Practices, IFMA 2. Mzamo Mangaliso: Visionary leadership in complex and disruptive environments: Lessons from the qualities of MLK, Mandela, and Gandhi The talk will focus on the leadership qualities of three global icons, Martin Luther King, Nelson Mandela, and Mahatma Gandhi. It will discuss how these qualities can act as moral guidelines and reference points for leaders as they respond to the challenges presented by today’s complex and disruptive environments. 3. Paul King: What’s Your Story, The Human Side Of Your Business Telling your story is an essential element of marketing any business. But what is “your story?” How do you tell it? To whom do you tell it? And where should you tell it? In this 30-minute presentation, we’ll ferret out the answers to these question and place you solidly on the road to making people more aware of what your department has to offer its customers. 4. Rob Franek: Deep Dive: Trends in College Admissions:Understanding student and families hopes, worries and determining factors in choosing a best-fit school The Princeton Review’s Editor-in-Chief, Rob Franek, will lead this look-back and look-ahead session using the company’s opinion data sets to supply a cross-section of metrics around choosing a best fit school. Rob will serve up results from current college students, college-bound students, parents, and counselors helping them along the way. 5. Briana Warner and Matt Haight: Kelp for a more sustainable future 6. Frank Hu: Diet Strategies for Promoting of Longevity 7. Bruce Weinberg: Story telling for success |
10:00AM-3:00PM | Hands On Workshops Conducted by Johnson and Wales University Chefs Worcester Commons · Bridging the Gap: Creating Menus that Reflect Culture and Diversity How authentic are the menus you offer? In this session, participants will explore dishes that represent and appeal to today’s college diner. From diversity to dietary restrictions, we will explore the culture, origins, and foundations of flavor for some of the most iconic dining hall offerings, past and present as well as dive into the not so common menu items they should be showcasing. Matthew Britt, C.E.C, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology · Blue Zones and Ocean Greens: Sustainable Seaweed is on the Menu Movement toward healthier, Earth conscious eating has inspired diners to look for indicators of sustainable ingredients and practices in their food choices. To deliver, todays chef must stay ahead of the wave in their menu and recipe designs. Participants in this workshop will discuss the advantages of incorporating ocean plants and blue zone inspired seaweed dishes into their menus. They will devise strategies for use and adaptability, apply practical hands-on preparation to dishes reflective of Sardinia, Okinawa, Ikaria, and Nicoya cuisines, and walk away with a novel and more sustainable blue/green approach to the student dining experience. Branden Lewis, Ed.D, CEC, Professor Johnson & Wales University | College of Food Innovation & Technology · Rising to the Occasion: Flatbreads from around the world In this workshop we will explore variety of flatbreads that utilize alternative grains such as ancient wheats, sprouted grains, and gluten free alternatives. Each Flatbread will be accompanied by nutritious dips and toppings that are indigenous to their region. In this class, certified artisan bread baker Chef Jeff will share approachable recipes that are focused mostly on ideas that inspire a healthy lifestyle. From breakfast to dinner and snacking in between, consumers demand now more than ever knowing where their food comes from and understand nutritional benefits in every product. Let’s come together and create something unique, yet humbled. Jeffery Alexander M.Ed, CBB, Johnson & Wales University Associate Instructor | International Baking & Pastry Institute and College of Food Innovation & Technology · A Sports Dietitian’s Role in Fueling Student Athletes We’ve all heard the saying, “Food is fuel.” But what does that really mean when it comes to adequately fueling a student-athlete? How do you maximize an athlete’s performance on and off the field, especially for students that are eating on a meal plan? In this session, Sports Dietitian and Certified Strength Coach, Chef Poyourow, will review the current trends on fueling the student-athlete, supplements, the needs of vegetarian athletes, and how to work with your university dining staff and athletic department to optimize how and when athletes should be eating throughout the training cycle. Jon Poyourow MA, RD, LD, CSCS Associate Professor, Johnson & Wales University | College of Food Innovation & Technology |
10:00AM-3:00PM | Hands On Workshops for Registered Dietitians Worcester Commons Kitchen & Culinary Nutrition Essentials for C&U Registered Dietitians As Registered Dietitians (RDs), we understand that food is vital to overall health and wellness. C&U RDs are looked to as the nutrition experts throughout their work with students, faculty, and foodservice staff. Competence in the kitchen is an important element for C&U RDs. This hands-on workshop will help increase confidence with regard to cooking and culinary skills, with the ultimate goal to foster a more collaborative environment within the overall C&U foodservice team. We will also cover specific areas of interest specific to C&U foodservice needs. This workshop will cover four main areas: • Kitchen Essentials and Culinary Nutrition Basics • Plant-Based and Plant Forward Meals • Allergy-friendly Meals • Late Night Ideas |
6:30PM-8:30PM | Grand Banquet Student Union Ballroom Industry Presentation by North Coast Seafoods How far will you go for real food? Presentation by Isabella Zampetaki |
8:30PM | Networking at the UPub UPub, Campus Center 2nd Floor |
Day 5: Thursday, June 15, 2023
8:00AM-9:00AM | Breakfast & Registration Worcester Commons |
9:00AM | Group Photo Worcester Commons |
9:30AM-2:30PM | Hands On Workshops conducted by Johnson and Wales University Chefs Worcester Commons The Common Denominator is Food Think about the biggest challenges we face on a daily basis. From social justice to our health, food is the common denominator. At Johnson & Wales University (JWU) we are preparing students to combat issues far beyond the stove. Our work connects the craft of cooking to help serve solutions to the issues facing our society. Through partnerships with leading institutions and historically untapped student innovation, JWU is leading the way in preparing the next generation of leaders. In this session, JWU chefs/professors will share insights into how they are shifting what culinary education means today and field questions from the audience on how they can enact change within their own organization. Chefs Jonathan Poyourow, Matt Britt, and Branden Lewis |
3:00PM-5:00PM | ACF Sanctioned Team Competition Briefing Worcester Commons This event is one of the most anticipated during the conference. Thirteen teams of four will compete in a hot food competition. Each team will be given a mystery basket of products with which they will have three hours to prepare 10 servings. We will crown the best culinary team in the nation. More details will be provided at Thursday’s mandatory afternoon meeting. The competition is evaluated by a panel of national judges. This is a serious but fun event. Let the competition begin! Show Chair: John Noble Masi |
5:00PM | Dinner on Your Own or at Berkshire Dining Commons at UMass |
8:30PM | Networking at the UPub UPub, Campus Center 2nd Floor |
Day 6: Friday, June 16, 2023
7:00AM | ACF Sanctioned Team Competition Worcester Commons This event is one of the most anticipated during the conference. Thirteen teams of four will compete in a hot food competition. Each team will be given a mystery basket of products with which they will have three hours to prepare 10 servings. We will crown the best culinary team in the nation. More details will be provided at Thursday’s mandatory afternoon meeting. The competition is evaluated by a panel of national judges. This is a serious but fun event. Show Chair: John Noble Masi, |
1:30PM | Awards and Medals Presentation Worcester Commons |