Campus Center Auditorium                  

Campus Center Auditorium

Campus Center Auditorium

Join Tareq on an emotional journey from Syria to Canada with heartbreaking and perspective shaping stops along the way. From sunny days in Syria where the scent of roses filled the air to the beginning of conflict and war. Listen as Tareq shares the fear and confusion that came when violence and danger begin to slowly surround his family. Understand what it is really like to spend days hiding in your basement, praying for safety and food and medicine. Learn how a family made the decision to leave everything behind in search of safety outside of their homeland only to find more uncertainty and desperation as refugees in Lebanon. Witness the life changing impact of being granted a family ticket to Canada and watch as that country’s Prime Minister singles out the Hadhad family and their community for its perseverance and kindness. Resiliency Through Adversity is an emotional rollercoaster for any audience, one that leaves them feeling inspired and resolved to make their own impact on the world.
Speaker: Tareq Hadhad

Campus Center Auditorium

The Mediterranean diet is #1 again this year. What better way to learn more than taking a virtual trip to Greece. This presentation will transport our guests to the birthplace of the Mediterranean Diet to summarize the activities of the Hellenic Center for Excellence (HCE) in Health & Wellness. It will also provide a preview of the 2025 Lifestyle Medicine Conference in Kos Island, the homeland of Hippocrates, the father of modern medicine and public health. HCE’s programs combine state of the art science presented by the world’s leading experts with unforgettable, hands-on immersion experiences (e.g. harvesting and milling olives, visiting wineries, monasteries & historical sites). All of these while staying in some of Greece’s best 5-star properties in breathtaking seaside locations.
Speaker: Stefanos Kales

Campus Center Auditorium

Loumidis Foods
Peet’s Coffee
National Pork Board
AUI Fine Foods

Campus Center Auditorium

Dining occasions have always been a multi-sensory experience, but technology and cultural shifts are changing the relationship some consumers have with their senses. Maeve Webster, president of Menu Matters will review findings from a recent survey that explore emerging issues with Gen Z and Millennials and how those issues are dovetailing into broader economic, social, wellness and environmental trends. This presentation will offer thoughts on how colleges and universities may rethink and evolve sensory-focused innovation.
Speaker: Maeve Webster

Campus Center Auditorium

I first met Chef Lalo García in 2016, at his famed restaurant Máximo Bistrot in Mexico City. I was drawn to his restaurant because of the sublime food – a combination of Mexican and French influences that resulted in a rich, explosive cuisine all its own. Then I learned Lalo’s epic life story: from a childhood in rural poverty in Mexico to years of labor a migrant farmworker in the fields of the United States, to a teenage discovery of his cooking talent under the tutelage of Chef Eric Ripert, to a crime, a deportation, and a second act building one of the most celebrated and successful restaurants in Mexico City. I wanted to tell Lalo’s story with all of that narrative verve, but I was also hungry to understand the deeper context – the history of Mexican cuisine, border crossings, Mexico City’s cultural transformation and more. In that process, I learned about the long tradition of cross-cultural pollination in Mexico’s kitchens, and came to appreciate the role that migration can play in authoring some of the most exciting, expansive, and delicious food on the planet.
Speaker: Laura Tillman

Campus Center Auditorium

Chef Panel Discussion: Insight, Innovation, Inspiration
In an ever-evolving culinary landscape, how do top chefs adapt to new trends, dietary needs, and operational challenges? This engaging panel discussion will explore strategies for elevating campus dining experiences to meet evolving student preferences, recruiting the next generation of chefs, and leveraging technology—including AI—to optimize efficiency, control costs, and drive menu innovation. Join celebrated chefs as they share their experiences, insights, and forward-thinking approaches to shaping the future of campus dining.

Moderated by Marie Molde

Panelists: Vijay Nair, Associate Director, Culinary Operations, University of Guelph
Vaughn Vargus, Senior Executive Chef, UC San Diego
Frank Turchan, Executive Chef & Culinary Innovator, University of Michigan
Robert Bankert, Executive Chef of Residential Dining, UMass Amherst
Ambarish Lulay, Executive Chef, Cornell University  

Campus Center Auditorium

Hormel Foods
Performance Food Service

Campus Center Auditorium

The Mexican corn kitchen from fresh to dried corn, antojitos and more
We will explore the Mexican diet which is based around corn, from the fresh “elote” to the dried corn “maíz” Mexicans have created a rounded plethora of dishes that even coming from the same base all are different and full of flavor while discovering the nutritional values of corn.
Chef: Iliana de la Vega

Campus Center Auditorium

Cooking from the Heart
Chef Petros will share with us a classic Greek dish that is inspired by his childhood memories.
Chef: Petros Markopoulos

Campus Center Auditorium

Designation of origin can go way beyond food. It has to do with all those traits that make something truly unique, linking it to the culture of the place where it was created. I have had the chance to travel to the remotest places in Greece: from mountains where shepherds carry a leather bag on their shoulder and cheese ferments as they hike, to plains where women decorate wedding breads with a dozen of different symbols. Experiences like these made me realize that it is not just food, but also people that bear some kind of PDO. An intangible label that subtly signals where we come from and, oftentimes, where we are headed.
Speaker: Isabella Zampetaki

Flagstaff outside Hotel UMass Lobby

Campus Center 11^th Floor

UPub, Campus Center 2nd Floor

BlueWall, Campus Center 

Campus Center Auditorium

Campus Center Auditorium

Food trends come and go, but some signal deeper shifts in how we eat, cook, and define wellness. In this session, Kevin Ryan explores the strategic forces shaping the future of food — from rising consumer expectations around health and sustainability to the global influences driving unexpected innovation. You’ll walk away with a curated look at standout products from around the world and a sharper sense of why certain trends are worth your time, and others aren’t.
Speaker: Kevin Ryan

Campus Center Auditorium

Global warming, population numbers, and chronic disease are all increasing, but a new international analyses shows that shifting to plant-centric diets can make us far healthier and be sustainable.  Providing delicious, affordable, and inspiring meals will be critical and is urgent.
Speaker: Dr. Walter Willett

Campus Center Auditorium

Dole Packaged Foods
Cambro Manufacturing
UFSO
Danone North America

Campus Center Auditorium

The 7 Habits framework is timeless, trusted, and proven. The newly reimagined version develops emotional intelligence, fosters proactive problem-solving, and cultivates high-trust relationships. Tailored for today’s culinary, hospitality and wellness workforce, the 7 Habits presents opportunities for meaningful personal and interpersonal growth at every level.
Speaker: Victoria Roos Olsson                 

Campus Center Auditorium

Consumption of seed oils began in the early 20th century and are now the major oil consumed in the U.S.  These oils have been considered healthy for many decades until recently when influencers have labeled all seed oils as one of the worst ingredients in the food supply even calling them the hateful eight.  As with all food ingredients, the situation is much more complicated.  Many seed oils are high in omega-6 fatty acids which have long be touted as effective nutrients to decrease cholesterol and thus cardiovascular disease. However, omega-6 fatty acids can also increase inflammation.  Thus, some scientists believe that we are over consuming omega 6s fatty acids and thus creating unhealthy diets.  Seed oils have also been criticized because they go through chemical extraction and refining processes and because they are prone to oxidation.  Alternatives to seed oils include extra virgin oil and avocado oils.  While fruit oils, especially extra virgin oil oils, have a strong body of evidence of improving health, they are 4-5 times more expensive than seed oil.  In addition, fruit oils have low smoke points and flavors that might not be compatible with all cooking techniques.  Both fruit and seed oils have a place in a healthy diet if they are cared for properly and used in conjunction with an individual’s nutrition goals.
Speaker: Eric Decker

Campus Center Auditorium

Little Leaf Farms
National Peanut Board
Driscoll’s

Campus Center Auditorium

Spending time with Alice Waters is an inspiring experience that transcends mere conversation. As you sit in her presence, there’s an undeniable aura of passion and wisdom emanating from her, borne of decades dedicated to revolutionizing the way we understand food.

As she shares stories of founding Chez Panisse, you are drawn into the heart of a movement that has inspired countless chefs and home cooks alike.  Alice speaks not just of her accomplishments but also of the principles that guide her work—the importance of nourishing not only our bodies but also the Earth. Each word she shares about the Edible Schoolyard Project is a clarion call for a healthier, more sustainable future, including buying seasonal local and regenerative organic produce directly from famers ~  inspiring you to reflect on your role within this culinary ecosystem. Her accomplishments come alive through the stories she shares, and you will leave enriched with a renewed sense of purpose and the passion to create positive change through food.
Speaker: Alice Waters 

Campus Center Auditorium

Riverence Provisions
Lee Kum Kee
North Coast Seafoods
Kettle Cuisine

Campus Center Auditorium

The Collaborative Power of Commodity Boards for Compelling and Craveable Menus
Campus Dining leaders fully understand the power and purpose of strong and engaging menu offerings and are keenly aware of the importance of serving up the “Wow!” factor.  This panel discussion will illuminate a smooth path to enticing, exciting dishes through strategic partnerships with your commodity boards. Representing the promotional arm of produce, pulses, seafood, meats and nuts, these boards are uniquely positioned to help develop winning and engaging campaigns that work —while tapping into trend and flavor-forward concepts and formats. Boards are armed with education, innovation and promotional marketing to maximize the excitement of seasonal specials, showcasing the best of spring, summer, fall or winter in delicious, unexpected ways – always with an eye on delicious, nutritious and sustainable.  Learn what commodity board collaboration can bring to your campus and teams, walking away with ways to tap into your commodity boards for *free* education, culinary, marketing, and consumer insight and trend support.

Moderated by Pam Smith

Panelists: Amber Johnson, Director of Marketing & Communications, Lentils.org
Valeri Lea, Director of Foodservice for the National Peanut Board
Jann Dickerson, Alaska Seafood Marketing Institute
Neal Hull, Director of Domestic Marketing, National Pork Board

Campus Center, 1^st floor, Room 163

Bridging Nutrition, Health and Sustainability. How food and Health Professionals Support Planetary Health and Good Food for all
Sustainable food systems provide good nutrition for all in ways that are ecologically and economically beneficial; yet our current food systems have outsized impacts on planetary and public health. In this session, we will explore how food and health professionals can be leaders for change by promoting food choices and practices that protect health and the environment now and in the future.
Speaker: Becky Ramsing

Campus Center Auditorium

The path to an extraordinary meal begins with the seed—where breeding for flavor can revolutionize our food system from the ground up. In an era where corporate giants dominate our seed supply, Barber will discuss how innovative chef-breeder partnerships can create vegetables with exceptional deliciousness while supporting organic growers and connecting people more deeply to their food.
Speaker: Dan Barber

Campus Center BlueWall

Worcester Commons

Culinary Herbalism: Transforming Herbs and Spices into Everyday Medicine on Your Menu
The kitchen has been an underrated space for healing in modern society and, for too long, we have separated medicinal herbal medicine from our food.  Flowers, leaves and barks, or what we call “Herbs and Spices”, in all their forms, add intrigue and depth, but they can also benefit our bodies in myriad ways.  Some of the most widely used herbs and spices in the culinary world are added for visual appeal, preservation, aroma and flavor.  But they are staples of the Herbal Medicine world as well, and are not only quite delicious, but are also nutritious, immune-boosting, gut healthy and spiritually uplifting. They were also the only source of medicine available to keep populations healthy and thriving. The chefs and foodservice professionals of today have a new, and immense, responsibility to not only provide basic meals, but to also provide nourishing food to a new generation who have an immense interest in and curiosity about how the foods they eat will make them feel. In this workshop you will be introduced to the world of culinary herbalism through global recipes and techniques that will appeal to the increasingly sophisticated palates of the current student body.  You will walk away with an understanding of how to take advantage of the medicinal properties of many of the herbs and spices you most likely already use… All in an effort to help improve the health and well-being of the populations you serve.
Rebecca Peizer

Sustainable Persian Cuisine: Recipes for Today’s Kitchens – A Celebration of Flavor and Tradition
Chef Hoss’ signature Californian approach to modern Persian cooking featuring seasonality, building flavor profiles and celebrating spices, sustainability and cultural significance. Storytelling through the eyes of one of the most celebrated Chef and teacher of Persian cuisine.
Hoss Zare

The Quest for Food and Health through Cultural Exploration
In recent years, the element of health and wellness has played a much larger part in our menu and recipe decisions. Personally, as a chef and journalist who travels for a living, I learn about local culture as soon as I wander through the fresh bazaars and markets of my destinations. Integrating the values of health, food, and culture is natural in many other countries. Because raw ingredients are sometimes limited in other parts of the world, sustainability is an inevitable part of other cultures.

This year’s class will delve into dishes from the most healthful cultures globally. Many of these are countries which border the Mediterranean Sea. Aside from healthful ingredients, a benefit of many of these recipes is the simplicity, relying on the harmonization of a few perfect ingredients and the balance of texture and flavor. Our class will feature dishes from Morocco, Egypt, Greece, Croatia, Isreal, and Spain. All these recipes can be scaled to whatever amount needed. All recipes were created with the current challenges we face with ingredient costs and labor considerations.
Steven Petusevsky

Chicken, Eggs, and Herbs: Maximizing Flavor While Minimizing Waste
It’s no secret that food costs are rising but that doesn’t mean people are eating less or wanting less flavorful food. In this workshop, we’ll focus on two popular ingredients — chicken and eggs — as protein sources then harness the power of healthy vegetables and herbs to transform these ingredients into delicious dishes.
Breana Killeen

Fermented Flavor: Unlocking the Power of Sourdough
Unlock the art of sourdough in this hand-on class! Learn the secrets to making a delicious sourdough Miche, using the Tangzhong method. Discover how to make, maintain and use a sourdough starter. Imagine creative ways using any discarded (leftover) sourdough starter (Hello, Ciambella – a moist lemon pound cake!)

You will be guided through each step: from mixing and shaping to scoring and baking. You will leave the classroom with not only a fresh loaf of bread, but also with skills that you could use it further. This class is a perfect fit for bakers, chefs, and bread lovers looking to deepen their sourdough knowledge and elevate their skills. Are you ready to bake?
Lumi Cirstea

Discovering Thailand’s Culinary Heart: Regional Recipes to Inspire
Step into the rich culinary heritage of Thailand and learn how its regional dishes harmonize health, sustainability, and cultural traditions. This hands-on workshop brings you an immersive experience in creating authentic Thai dishes from the North, North-East, Central, and Southern regions, all under the guidance of an experienced chef.

What Awaits You:

🍜 Northern Thai Comfort: Learn to prepare Khao Soi, a soul-warming curry noodle dish, balancing fragrant spices with creamy textures, 2023 World’s best noodle by TasteAtlas.

🔥 North-Eastern Zest: Perfect the art of grilling Pork Jowls and pairing them with Jaew Sauce, a tangy and spicy dip that packs a punch.

🍗 Southern Thai Crispy Goodness: Dive into the secrets of making Hat Yai Fried Chicken, a beloved dish with a signature golden crust and aromatic spices.

🍳 Central Thai Classic: Master Pad See Ew, a savory stir-fried noodle dish featuring the perfect harmony of sweet and salty flavors.

🍠 Sweet Finish: Indulge in crafting Black Sweet Rice Pudding with Taro, a dessert that highlights the natural richness of taro and the nutty notes of black rice.

Reserve your spot today and begin your journey with Chef Chai as he guides you through Thailand’s culinary wonders!
Chai Siriyarn

Donburi Workshop Part II
Importance of Rice in Japanese Culture – Rice is the primary staple of food of the Japanese diet and of such fundamental importance to the Japanese culture that it was once used as currency, and the word for cooked rice (Gohan) has become synonymous with the general meaning of “Meal.”  It has strong roots in Japanese spirituality, where dishes and beverages made from rice serve as offerings to the gods.  In Shinto culture, two of the most common ceremonial offerings to ancestors during rituals and weddings are rice and sake.  Also, you can observe its importance within Japanese families.  From offerings of rice to the ancestral alcove and graves, its ubiquitous presence in local and regional festivals, as well as personal milestones, weddings, and celebratory occasions.  In Japan, rice symbolizes providence, creation, blessing, and joy!
Hiroo Nagahara 

The Mexican Corn Kitchen from Fresh to Dried Corn, Antojitos and More
We will explore the Mexican diet  which is based around corn, from the fresh “elote” to the dried corn “maíz” Mexicans have created a rounded plethora of dishes that even coming from the same base all are different and full of flavor while discovering the nutritional values of corn.
Iliana de la Vega and  Ana Torrealba

Be Bold! Lusty Seasonal Veggie-Centric Recipes for a Hungry Crowd
Join award-winning chef, Matt Jennings, for a fun and celebratory session, using seasonal vegetables as the center of the plate inspiration for flavor forward menu. Sourced from local farms and supported by simple yet satisfying technique, the goal in this workshop is to provide some new takes on classics that draw on the summer bounty and that can be prepared in large quantities to feed the masses. Cooking seasonally with pristine ingredients in New England isn’t just about flavor—it’s about nourishing our guests in the most responsible, impactful way possible. When we build menus around the region’s peak produce—spring’s tender asparagus, summer’s bursting heirloom tomatoes, autumn’s hearty squash—we’re not only maximizing taste but also delivering the highest nutritional value. Fresh, local vegetables are packed with essential vitamins, minerals, and antioxidants, supporting immunity, digestion, and overall well-being. In institutional dining, where we serve thousands daily, prioritizing seasonal, vegetable-forward dishes isn’t just a trend—it’s a responsibility. We have the power to shape the way students and faculty eat, making healthful, vibrant, and sustainable food the new norm. Let’s tap into New England’s bounty and redefine what large-scale, plant-forward dining can be!
Matt Jennings

Food Has No Boundaries
Imagine a particular country’s cuisine being pure and unadulterated without any influences from another country.  It does not happen!  Lands and cultures meld together.  Even communities in conflict often share a similar palate, long-lived traditions, ingredients, and cooking techniques.  Visit any indoor or outdoor market or eat street food around the world and you will discover that food cultures are a mosaic, a tapestry of flavors and influences which are intertwined, spread across borders, fused together, and overlap.  This lack of pedigree when it comes to a particular cuisine is seen repeatedly. 

Let’s look at couscous for a minute.  Couscous is a semolina grain hand-rolled into a tiny round ball originating in Morocco and Algeria.  It is basically pasta.  Fregola, it’s cousin from Sardinia, is made using a similar technique to couscous however it’s a larger ball and toasted. Israel also makes a larger version of couscous called pearl couscous, a couscous on steroids.  The town of Trapani in Sicily is known as the cradle of Sicilian couscous.  This Moorish legacy, as you can see, has spread from Morocco and Algeria to Sicily, Sardinia and Israel.  

Some believe that hummus derives from Egypt, but a large number derivatives can be found in countries as close as Israe, Lebanon and Syria but it can also be also found as far away as  Greece and Turkey via trade routes. 

Today, we will look at the countries that border the Eastern Mediterranean, in particular, Morocco, Israel, Tunisia, Lebanon, Syria, Turkey and Egypt.  Looking at the food of these counties will show you that it crosses borders, travels across seas, and ignores boundaries and is a bond.
Joanne Weir

A Greek Culinary Tour
Join Chef Peter and he will share his secrets to healthy and delicious Greek food from his restaurant Ithaki Modern Mediterranean Cuisine in Peabody, Massachusetts.
Petros Markopoulos

100 Counties: The Regional Cuisine of North Carolina Spanning from Manteo to Murphy
This workshop will delve into the diverse culinary landscape of our state from coastal plain, piedmont and mountains exploring the unique flavors and traditions that make each region special.
Ricky Moore

As Grandma Teaches
Traditional Italian cuisine is influenced by the knowledge and experience of our grandmothers. The genuineness of the recipes and the careful selection of ingredients make our diet healthy and above all tasty. Our cuisine is very slow, but I will teach you a few tricks to make it faster and accessible to everyone.
Nausica Ronca

Campus Center, 1^st floor, Room 163

Catering to the Digestively Delicate: Common Therapeutic Diets for GI Disorders and Practical Implications for Foodservice
Chronic gastrointestinal symptoms are extremely prevalent among all demographic groups in the United States. Dietary modification is an increasingly common strategy for symptom and disease management within the healthcare establishment, and social media and direct-to-consumer testing is fueling even greater adoption of elimination diets even outside of the traditional provider-patient relationship. In this session, Registered Dietitian Tamara Duker Freuman will share the most common therapeutic diets employed in her clinical nutrition practice, which is embedded in a high-volume NYC gastroenterology clinic, as well as the medical conditions/symptoms that these diets are typically most suited to address.  Practical insights as to how principles of these therapeutic diets can be translated into menus and recipe development so as to make food service offerings more inclusive will be offered. The session will also address the growth of less evidence-based ‘food sensitivity testing’ and the challenges that it poses to consumers, healthcare providers, culinarians and foodservice directors alike.
Speaker: Tamara Duker Freuman, MS, RD, CDN

Campus Center, 1^st floor, Room 163

Tapping into Gen Z Food Culture to Make Healthy Menu Options Cool and Craveable
Gen Z’s distinct tastes and ideologies are driving a shift toward more sustainable, health-conscious, and purpose-driven food and beverage choices.  However, this is a generation that is prioritizing both physical and mental wellness, and they often turn to food as a source of comfort, nostalgia and emotional escape. They don’t want to compromise on taste, which means they are often drawn to products that blend health and indulgence. Gen Z is also increasingly interested in global cuisines, novel flavor fusions and unexpected mashups. This presentation will outline ways to tap into the preferences and motivations of Gen Z to generate interest in healthier menu items.
Speaker: Janet Helm, MS, RDN 

Campus Center, 1^st floor, Room 163

Happy and Healthy Choices in the Dining Hall
Effective Nutrition Communication for University Students
A practical guide to translate complex nutrition concepts into actionable advice for university students facing daily dining hall decisions.

This presentation by registered dietitian, nutrition communications specialist, cookbook author, podcast host and digital content creator Carolyn O’Neil, MS, RDN, explores strategies that resonate with young adults, highlights the unique nutritional needs and preferences of university-aged students, and provides realistic meal-building frameworks that support both academic performance and physical development.  

Learn how to effectively communicate nutrition guidance that addresses students’ need for convenient, satisfying options while supporting bone health, brain function, and energy levels—all within the constraints of campus dining environments. 

Here’s our goal!

Transform nutrition from a chore to a strategic life skill, empowering students to make informed, intentional choices about their health.
Speaker:  Carolyn O’Neil MS, RDN

Franklin Permaculture Garden

UPub, Campus Center 2nd Floor

Lower Level, Campus Center 

Campus Center Auditorium

Jason Evans, Dean, College of Food Innovation and Technology, Johnson & Wales University, explores the complex and multifaceted problems plaguing the American food system as starting points for new product innovation and ultimately, food business success in the future. Drawing from recent examples of iterative improvements in nutrition and other outcomes in the foodservice sector, Dr. Evans will describe the indispensable role of the private sector in shaping how and what people eat.
Speaker: Jason Evans

Campus Center Auditorium

In this session, Jessica Harris will explore how college dining programs can honor and celebrate diverse cultural food traditions while creating inclusive menus that reflect the identities and dietary needs of students. She will discuss the importance of fostering health and wellness through nutrition-focused meal planning, alongside strategies for promoting engagement and community on campus through food. By understanding the intersection of food, identity, and community, chefs, dietitians, and administrators can transform dining into a meaningful and memorable experience for all students.
Speaker: Dr. Jessica Harris

Campus Center Auditorium

Flora Food Group
J.T.M. Food Group
Nestle Professional Solutions

Campus Center Auditorium

We all scream for ice cream, but what do Millennials and Gen Z scream for? In this session, discover the unique tastes and preferences of Gen Z and Millennial consumers, and see how you can leverage snack and beverage trends in the C&U segment. From value and convenience to lifestyle and culture, forget about writing home — you’ll want to scream home — about these insights.
Speaker: Renee Lee Wege

Campus Center Auditorium

Sun Noodle
Irresistible Foods Group
Lentils.org

Campus Center Auditorium

In this lecture, Prof McClements highlights the often strange things food scientists do by talking about some of the diverse research topics he has addressed during his food science career, including testing foods with ultrasound (like bats and dolphins do), going on journeys through the human gastrointestinal tract, nanosizing foods, and creating fake meat and seafood products.  He shows how food scientists are often inspired by scientific movies.
Speaker: Dr. Julian McClements

Campus Center Auditorium

As Grandma Teaches
The title says it all. Chef Nausica debuts at the Chef Conference with an introduction to her workshop teaching recipes and cooking techniques that she learnt from her “Nonna”
Chef: Nausica Ronca

Campus Center Auditorium

Discovering Thailand’s Culinary Heart: Regional Recipes to Inspire
North-Eastern Zest: Perfect the art of grilling Pork Jowls and pairing them with Jaew Sauce, a tangy and spicy dip that packs a punch.
Chef: Chai Siriyarn

Campus Center Auditorium

Resilience on the Menu: Strategic Insights from Food Industry Innovators Amid Economic Shifts
College and University hospitality leaders face funding uncertainties, shifting priorities, rising costs, supply chain complexities, and demands for lower overall cost, sustainable, nutritious, delicious, and innovative menus. Together, we are stronger and more effective in responding to these challenges. This panel brings together C-suite and industry-leading innovators—from fresh produce to seafood and plant-based solutions—who will share their strategic perspectives on adapting and thriving in uncertainty. Join us as we discuss practical, resilient strategies to anticipate challenges, support campus dining programs, enhance institutional resilience, and maintain student satisfaction amid ongoing economic shifts.

Moderated by Rafi Taherian, Senior Consultant, Brailsford & Dunlavey

Panelists: Ian Roberts, Vice President and General Manager Foodservice, USA at Conagra Brands
Naomi Sakoda, Director of New Product Portfolio, Driscoll’s
Rich Polins, Founder and Captain, North Coast Seafoods

BlueWall, 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.

Worcester Commons

Culinary Herbalism: Transforming Herbs and Spices into Everyday Medicine on Your Menu
The kitchen has been an underrated space for healing in modern society and, for too long, we have separated medicinal herbal medicine from our food.  Flowers, leaves and barks, or what we call “Herbs and Spices”, in all their forms, add intrigue and depth, but they can also benefit our bodies in myriad ways.  Some of the most widely used herbs and spices in the culinary world are added for visual appeal, preservation, aroma and flavor.  But they are staples of the Herbal Medicine world as well, and are not only quite delicious, but are also nutritious, immune-boosting, gut healthy and spiritually uplifting. They were also the only source of medicine available to keep populations healthy and thriving. The chefs and foodservice professionals of today have a new, and immense, responsibility to not only provide basic meals, but to also provide nourishing food to a new generation who have an immense interest in and curiosity about how the foods they eat will make them feel. In this workshop you will be introduced to the world of culinary herbalism through global recipes and techniques that will appeal to the increasingly sophisticated palates of the current student body.  You will walk away with an understanding of how to take advantage of the medicinal properties of many of the herbs and spices you most likely already use… All in an effort to help improve the health and well-being of the populations you serve.
Rebecca Peizer

Sustainable Persian Cuisine: Recipes for Today’s Kitchens – A Celebration of Flavor and Tradition
Chef Hoss’ signature Californian approach to modern Persian cooking featuring seasonality, building flavor profiles and celebrating spices, sustainability and cultural significance. Storytelling through the eyes of one of the most celebrated Chef and teacher of Persian cuisine.
Hoss Zare 

The Quest for Food and Health through Cultural Exploration
In recent years, the element of health and wellness has played a much larger part in our menu and recipe decisions. Personally, as a chef and journalist who travels for a living, I learn about local culture as soon as I wander through the fresh bazaars and markets of my destinations. Integrating the values of health, food, and culture is natural in many other countries. Because raw ingredients are sometimes limited in other parts of the world, sustainability is an inevitable part of other cultures.

This year’s class will delve into dishes from the most healthful cultures globally. Many of these are countries which border the Mediterranean Sea. Aside from healthful ingredients, a benefit of many of these recipes is the simplicity, relying on the harmonization of a few perfect ingredients and the balance of texture and flavor. Our class will feature dishes from Morocco, Egypt, Greece, Croatia, Isreal, and Spain. All these recipes can be scaled to whatever amount needed. All recipes were created with the current challenges we face with ingredient costs and labor considerations.
Steven Petusevsky

Chicken, Eggs, and Herbs: Maximizing Flavor While Minimizing Waste
It’s no secret that food costs are rising but that doesn’t mean people are eating less or wanting less flavorful food. In this workshop, we’ll focus on two popular ingredients — chicken and eggs — as protein sources then harness the power of healthy vegetables and herbs to transform these ingredients into delicious dishes.
Breana Killeen

Fermented Flavor: Unlocking the Power of Sourdough
Unlock the art of sourdough in this hand-on class! Learn the secrets to making a delicious sourdough Miche, using the Tangzhong method. Discover how to make, maintain and use a sourdough starter. Imagine creative ways using any discarded (leftover) sourdough starter (Hello, Ciambella – a moist lemon pound cake!)

You will be guided through each step: from mixing and shaping to scoring and baking. You will leave the classroom with not only a fresh loaf of bread, but also with skills that you could use it further. This class is a perfect fit for bakers, chefs, and bread lovers looking to deepen their sourdough knowledge and elevate their skills. Are you ready to bake?
Lumi Cirstea

Discovering Thailand’s Culinary Heart: Regional Recipes to Inspire
Step into the rich culinary heritage of Thailand and learn how its regional dishes harmonize health, sustainability, and cultural traditions. This hands-on workshop brings you an immersive experience in creating authentic Thai dishes from the North, North-East, Central, and Southern regions, all under the guidance of an experienced chef. 

What Awaits You:
Northern Thai Comfort: Learn to prepare Khao Soi, a soul-warming curry noodle dish, balancing fragrant spices with creamy textures, 2023 World’s best noodle by TasteAtlas.

North-Eastern Zest: Perfect the art of grilling Pork Jowls and pairing them with Jaew Sauce, a tangy and spicy dip that packs a punch.

Southern Thai Crispy Goodness: Dive into the secrets of making Hat Yai Fried Chicken, a beloved dish with a signature golden crust and aromatic spices.

Central Thai Classic: Master Pad See Ew, a savory stir-fried noodle dish featuring the perfect harmony of sweet and salty flavors.

Sweet Finish: Indulge in crafting Black Sweet Rice Pudding with Taro, a dessert that highlights the natural richness of taro and the nutty notes of black rice. 

Reserve your spot today and begin your journey with Chef Chai as he guides you through Thailand’s culinary wonders!
Chai Siriyarn

Donburi Workshop Part II
Importance of Rice in Japanese Culture – Rice is the primary staple of food of the Japanese diet and of such fundamental importance to the Japanese culture that it was once used as currency, and the word for cooked rice (Gohan) has become synonymous with the general meaning of “Meal.”  It has strong roots in Japanese spirituality, where dishes and beverages made from rice serve as offerings to the gods.  In Shinto culture, two of the most common ceremonial offerings to ancestors during rituals and weddings are rice and sake.  Also, you can observe its importance within Japanese families.  From offerings of rice to the ancestral alcove and graves, its ubiquitous presence in local and regional festivals, as well as personal milestones, weddings, and celebratory occasions.  In Japan, rice symbolizes providence, creation, blessing, and joy!
Hiroo Nagahara 

The Mexican Corn Kitchen from Fresh to Dried Corn, Antojitos and More
We will explore the Mexican diet  which is based around corn, from the fresh “elote” to the dried corn “maíz” Mexicans have created a rounded plethora of dishes that even coming from the same base all are different and full of flavor while discovering the nutritional values of corn.
Iliana de la Vega and  Ana Torrealba

Be Bold! Lusty Seasonal Veggie-Centric Recipes for a Hungry Crowd
Join award-winning chef, Matt Jennings, for a fun and celebratory session, using seasonal vegetables as the center of the plate inspiration for flavor forward menu. Sourced from local farms and supported by simple yet satisfying technique, the goal in this workshop is to provide some new takes on classics that draw on the summer bounty and that can be prepared in large quantities to feed the masses. Cooking seasonally with pristine ingredients in New England isn’t just about flavor—it’s about nourishing our guests in the most responsible, impactful way possible. When we build menus around the region’s peak produce—spring’s tender asparagus, summer’s bursting heirloom tomatoes, autumn’s hearty squash—we’re not only maximizing taste but also delivering the highest nutritional value. Fresh, local vegetables are packed with essential vitamins, minerals, and antioxidants, supporting immunity, digestion, and overall well-being. In institutional dining, where we serve thousands daily, prioritizing seasonal, vegetable-forward dishes isn’t just a trend—it’s a responsibility. We have the power to shape the way students and faculty eat, making healthful, vibrant, and sustainable food the new norm. Let’s tap into New England’s bounty and redefine what large-scale, plant-forward dining can be!
Matt Jennings 

Healthy International Mac and Cheeses and Twisted International Desserts
Chef Masi will share several International Macaroni and Cheese Recipes that innovate foundational recipes adding healthfulness and flavor appeal. Additionally, Chef Masi will share some new takes on some classic international dessert recipes. We will review trends behind these dishes and share practical tips for you to encourage creativity and application of these items in your own dining centers.
John Noble Masi

Exploring Sea Greens Across the Menu
Dive into the world of sea vegetables in this hands-on cooking class, where you’ll explore the incredible flavors and nutritional benefits of ocean-grown greens. From nutrient-dense kelp to the smoky dulse and tender sea lettuce, you’ll learn how to incorporate more sea greens into a variety of dishes.
Kristy Del Coro 

100 Counties: The Regional Cuisine of North Carolina Spanning from Manteo to Murphy
This workshop will delve into the diverse culinary landscape of our state from coastal plain, piedmont and mountains exploring the unique flavors and traditions that make each region special.
Ricky Moore 

As Grandma Teaches
Traditional Italian cuisine is influenced by the knowledge and experience of our grandmothers. The genuineness of the recipes and the careful selection of ingredients make our diet healthy and above all tasty. Our cuisine is very slow, but I will teach you a few tricks to make it faster and accessible to everyone.
Nausica Ronca

In an era of accelerating technology and advanced AI, human skills—how we work alone and together—are more important than ever.  In this interactive overview you will experience the new reimagined 7 Habits of Highly Effective People, applying essential abilities that fuel profound growth at every level of an institution.
Victoria Roos Olsson

Campus Center, 1^st floor, Room 163

Feeding Minds, Not Fears: How to keep students with food allergy safe and included on campus
Campus dining teams are faced with the challenge of keeping students with life-threatening food allergies safe and included on campus. Food is ubiquitous and navigating their new home away from home can be overwhelming.  During this session, the speaker will present the landscape of college and university accommodations over the last 10 years and share best practices based on the updated “Guidelines to Manage Food Allergies in Higher Education” published by FARE (Food Allergy Research & Education).  Understanding critical gaps in food allergy accommodations ultimately lays the groundwork for innovation and systematic changes in the next decade.
Speaker: Tiffany Leon, MS, RD

Campus Center, 1^st floor, Room 163

Supporting Students with ARFID: Creating an Inclusive Dining Hall Experience
This seminar will provide an in-depth understanding of Avoidant/Restrictive Food Intake Disorder (ARFID) and how it impacts students in dining hall settings. Participants will learn about the unique challenges students with ARFID face, including sensory differences, anxiety around food, and the psychosocial impact. The session will explore practical strategies for creating a more inclusive and supportive dining environment, such as offering accommodations, increasing access to preferred foods, and implementing neurodivergent-affirming practices. Additionally, the seminar will highlight how on-campus dietitians and dining hall staff can best accommodate, advocate for, and communicate with students with ARFID to ensure their nutritional, emotional and sensory needs are met.
Speaker: Lauren Sharifi, MPH, RD, LDN

Campus Center, 1^st floor, Room 163

Bringing Culture to the Table: Enhancing Campus Dining with Authentic, Inclusive, and Nutritious Global Cuisine
As student populations become increasingly diverse, campus dining programs must evolve to reflect the cultural identities and dietary needs of their communities. This session brings together a panel of expert dietitians specializing in cultural foods, campus meals, and nutrition education to explore how universities can integrate global flavors into their dining programs while maintaining health, authenticity, and inclusivity. Attendees will gain insights on meal planning, student engagement, and best practices for creating culturally relevant menus that cater to dietary preferences, allergies, and budget considerations. This discussion will equip campus dining professionals with actionable strategies to enhance their offerings and foster a welcoming, representative dining experience for all students.
Moderators: Ashley Carter, MS, RD, LDN and Jasmine Westbrooks-Figaro, MS, RD, LDN, CDCES
Panelists: Adante Hart, MPH, RDN, LDN, Chef Tessa Nguyen, MEd, RD Sharniquia White MS,RDN, LDN

BlueWall, Campus Center 

UPub, Campus Center 2nd Floor 

Worcester Commons

Worcester Commons

Student Voices: The Future of Campus Dining
In this candid panel, college students from across the country will share their experiences, preferences, and expectations for on-campus foodservice. From the factors that influence their decision to purchase meals and remain on meal plans to thoughts on technology, dietary inclusivity and dining atmospheres, they’ll discuss what matters most to them and what changes they’d like to see. This is a must-attend session for aligning your programs with the evolving needs and desires of our students.

Moderated by Marie Molde

Panelists: Oliva Seo, Rice University
Austin Mallie, University of California, San Diego
Claudia Woolf, Cornell University
Matt Nogueira. UMass Amherst

Campus Center Auditorium 

Creating A Path to The Future of Food Through Leadership and Marketing
In this session we’ll look ahead to future of food – specifically to the year 2030. Doesn’t seem that far away? With accelerated technology and globalization the pace of change is increasing, disrupting and transforming our industry. New destinations and new consumers are on the horizon.

What does that mean for you? How will you connect with your new consumers, the last of Gen Z and first Gen Alphas attending college. What will their expectations be? How will they view brands?  

We’ll talk about best practices for building collaborative relationships and marketing approaches to breakthrough and create leadership models for the industry. Let’s do this.
Fleur Veldhoven

The Student Experience Revolution: How Modern Campus Life is Redefining University Choice
This presentation explores the powerful shift in how students evaluate colleges—not just by academics, but by the lived, day-to-day campus life experience. It weaves together insights on campus dining, housing, facilities, inclusion, and sustainability to reveal a new paradigm: universities are no longer just academic institutions; they are lifestyle destinations. Through data, student testimonials, and trend analysis, the presentation uncovers what elements most influence students’ decisions—and how top institutions are responding.
Rob Franek

Support Your Local Marketing Director | Strategies for College & University Dining Programs
The academic year is the only constant in a world of change. Colleges and Universities are organized and defined by a semester or quarter system, so what does that mean for your year-round marketing programs? Get a look into how college & universities can leverage brand partnerships to keep momentum and interest of students on dining plans throughout the year.
Marlene Navarro

People Centric Approach to Building Practical AI: Serving Students for Dining Staffs
AI has made a big splash since the release of ChatGPT.  There are as much excitement as there are myth surrounding what AI can, cannot, or should not do.  On the other hand, there seems to be a long-held belief that food business is back-breaking and low-margin, and kitchen operation is too complex to be helped by technologies.   We will take a practical look at what GenAI is all about, what we should expect of GenAI; what is AgenticAI, and how we should harness it.  The discussion will be grounded with the principle that AI should be a tool to serve people.  In the end, we will show that it’s possible to deliver healthy and delicious food with sustainable savings and impact, by implementing best practices assisted with technologies.  We will explain how AI is embodied with Metafoodx’s Foodservice Ops Platform to make the system powerful and easy-to-use for foodservice operators.  We will also share the actual results from our customer partners.
Fengmin Gong

The Win-Win of Taste & Health: What we know today about the intersection of good nutrition and great food
Food and health journalist, cookbook author, podcast host and registered dietitian nutritionist Carolyn O’Neil shares her perspectives on healthful menu planning.

Where have we been? What’s next? And what’s good today for people and the planet.
Carolyn O’Neil MS, RDN

Campus Center, 1st floor, Room 163

Get ready to refine your AI skills in an interactive and collaborative session! We’ll start with a review of the role of various AI tools for campus dietitians, including use cases for communication strategies, developing SOPs, job descriptions, recipe development, and more. We’ll then break out into small groups to tackle specific challenges using the tools we’ve covered, allowing you to apply what you’ve learned in real-time. By the end of the session, you’ll leave with greater confidence in using AI – and have tangible work completed. Bring your laptop or tablet to participate in this workshop!
Speaker: Chrissy Carroll, MPH, RD, LDN

Advancing your career in campus dining is grounded in how you advocate for yourself, how you demonstrate your skills of leadership and management. This workshop will provide guidance on leadership skills that can help you grow in your career. Hands-on activities will allow you to develop a two-year plan for your career advancement. As technology grows, the use of AI can enhance your performance and help maximize your time but using it in an ethical manner is key. Working in small groups you will have the opportunity to use AI, within the parameters of the Academy of Nutrition and Dietetics Code of Ethics, to develop a plan for one aspect of your practice.
Speaker: Connie Diekman, M.Ed, RD, LD, FADA, FAND and Deanne Brandstetter, MBA, RDN, CDN, FAND

Worcester Commons

Rooted in Tradition: Bringing Indigenous Flavors to Campus Dining
This immersive workshop introduces chefs and dining staff to the vibrant flavors and traditions of Indigenous cuisine. Focusing on locally sourced ingredients, sustainable practices, and ancestral cooking methods, participants will explore ways to integrate Indigenous foods into college dining halls and cafeterias. From ancient grains and wild-foraged herbs to traditional cooking techniques, this session provides hands-on experience and culturally significant recipes adaptable for large-scale food service. By integrating Indigenous culinary traditions, colleges can promote cultural appreciation, sustainability, and healthier dining options. This workshop empowers food service teams to honor the rich history of Indigenous communities while enhancing the quality and diversity of campus dining. Join us in reshaping food service with tradition, respect, and innovation.
Vanessa Ali, M.A.T, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Culinary Longevity: Blue Zones – Cooking for a Longer, Healthier Life
Discover the secrets of the world’s longest-living populations in this immersive, hands-on workshop inspired by the Blue Zones—regions where people consistently live vibrant, healthy lives well into their 90s and beyond. This session will explore authentic, nutrient-dense dishes from Okinawa, Sardinia and Ikaria emphasizing plant-forward eating, whole grains, legumes, heart-healthy fats, and healthy animal-based proteins. Participants will learn time-honored cooking techniques and longevity-boosting ingredients, while uncovering how these traditional diets promote brain health, gut health, and overall well-being. Whether you’re a chef, dietitian, or foodservice professional, this workshop will provide practical strategies to integrate health-conscious, globally inspired dishes into any menu—helping to shape the future of nutritional wellness through food.
Jon Poyourow, PhD, RD, LD, CSCS, WCEC, WCCE, Professor, Johnson & Wales University College of Food Innovation & Technology

Enduring Catch: Sustainable Seafood Is on the Menu
This dynamic workshop will guide you through the essentials of sourcing and preparing eclectic sustainable seafood dishes which are sure to please. You’ll learn how to select responsibly sourced and affordable seafood options, explore effective menu planning strategies, and take a chef-driven approach to creating flavorful dishes that can scale for large institutions. This hands-on session will equip you with the knowledge to confidently incorporate sustainable seafood into your menus, aligning your culinary practices with environmental responsibility while satisfying the diverse tastes and ethical expectations of your diners.
Branden Lewis, Ed.D, CEC, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology 

Skinny Dippin’ Into Comfort: Healthier Takes on Classic Dishes
Get ready to transform beloved American classic dishes into healthier, yet equally delicious, versions! In this workshop, I will show you how to swap out heavy ingredients for nutrient-packed alternatives while maintaining the flavors you love. From lighter takes on comfort foods to sneaky veggie-filled twists, you’ll learn the art of making mindful substitutions without sacrificing taste. Whether the goal is to reduce calories, boost nutrients, or create a more balanced plate, this workshop will give you the tools to enjoy classic dishes in a healthier way.
Stacy Mirabello, M.A., CEPC, Associate Professor Johnson & Wales University | College of Food Innovation and Technology

Vital Vitality: Unlocking the Power of Offal for Inner Wellness
Discover the transformative power of offal (organ meats), weaving in modern themes of health, sustainability, and technological advancements. Leveraging global menus, this session will explore how these “less-used goodies” not only reflect rich culinary tradition but also serve as a source of medicinal benefits, nutritious alternatives, and energy to get you through the day. Perceived notions are challenged in this session as participants celebrate how offal serves as an essential part of a holistic, back-to-basics approach to food, with an emphasis on health, sustainability, and mindful consumption.
Matthew Britt, CEC, Associate Professor Johnson & Wales University | College of Food Innovation & Technology

Loaf to Table: Hearty Breads & Bold Sandwiches
This hands-on workshop reimagines classic hearty breads as the foundation for nutritious, satisfying sandwiches designed for college dining halls. Campus chefs will explore the art of baking wholesome, nutrient-dense breads, while mastering techniques to enhance texture, flavor, and digestibility.

Participants will then craft innovative, balanced sandwiches using fresh, high-quality ingredients, incorporating lean meats and vibrant produce to create filling yet health-conscious meals. Emphasizing sustainability, versatility, and cost-effective batch production, this session provides practical solutions to elevate campus menus. Give students the substantial, delicious meals they crave.
Rick DeMaria, BS, MA, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Student Union Ballroom
Dinner Speakers: Phil Kafarakis, President & CEO of the International Foodservice Manufacturers Association
Sysco

UPub, Campus Center 2nd Floor

Worcester Commons

Worcester Commons

Food is life! Come for the education and stay for the food

Worcester Commons
Campus dining is one of the most innovative and responsive in the industry. Food not only enriches the quality of the campus life experience, it is also a powerful tool to attract students along with academic offerings and building culture and community. Four senior campus food directors from across the nation and Canada will share their prospective on campus dining, and how they innovate and elevate their programs to the next level; grow their business, address some topics from rising costs in food and labor, food security and while providing a positive student experience. This will surely be a fun and engaging session.

Moderated by Charlie McConnell, Sr Director, Insights & Best Practices of IFMA

Panelists: Patti Klos, Senior Director of Dining Services, Tufts University
Peter Testory Director of Dining and Culinary Services, University of Wisconsin-Madison
Paul Houle, Assistant Vice Chancellor for Student Affairs, University of Colorado, Boulder
Jeff Weissinger, Assistant Director of Operations, Vanderbilt University 

Worcester Commons

We have moved from a product-based economy to a service-based economy and now into the hospitality economy. The number one differentiator in today’s businesses is the effectively managing the customer experience and can be achieved through the business of hospitality. In this session, Dr. Baker discusses how the hospitality economy can inspire and be leveraged by all businesses to deliver better customer experiences as a strategic priority and its impact on customer satisfaction, loyalty, and financial performance and how it can set your firm apart from competitors. Dr. Baker is the Chair of the Hospitality and Tourism Management Department at the Isenberg School of Management and is an award-winning teacher receiving the UMass Amherst Distinguished Teaching Award, the Poets & Quants Favorite Business Professor, and the International Council on Hotel, Restaurant, and Institutional Education Teaching Excellence Award.
Dr. Melissa Baker

Worcester Commons

Planta Latina: Bold & Vibrant Vegetarian Latin Cuisine
This workshop brings the vibrant essence of Latin cuisine to campus dining with a focus on bold, plant-based dishes that don’t compromise on flavor or heartiness. Campus chefs will explore traditional vegetarian-friendly staples like beans, corn, quinoa, plantains, and squash, transforming them into satisfying meals packed with authentic Latin flair.

From vibrant sofritos and smoky adobos to creative takes on arepas and tamales to zesty ceviches and grain bowls, participants will learn how to craft nutrient-dense, cost-effective dishes that cater to modern student preferences. With an emphasis on sustainability and cultural authenticity, this session provides practical solutions for integrating Latin-inspired, vegetarian-forward options into college dining programs.
Vanessa Ali, M.A.T, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Global Comfort: Nutritious & Sustainable Twists on Street & Classic Favorites
Take a culinary journey around the world as we reimagine street food and comfort classics through a health-conscious, sustainably driven lens. This hands-on workshop blends bold global flavors with nutritious, whole-food ingredients, proving that comfort food can be both satisfying and good for you. From Japanese miso mac & cheese to West African peanut stew, Lebanese falafel waffles, and Thai-inspired jackfruit bánh mì, we’ll explore ways to maximize flavor while enhancing nutrition. Attendees will gain practical skills to elevate plant-based proteins, ancient grains, and gut-friendly ferments while ensuring that traditional dishes retain their authenticity and cultural significance. Perfect for chefs and foodservice professionals looking to modernize menus for today’s health-conscious diners, this session will challenge the way we think about feel-good food for the future.
Jon Poyourow, PhD, RD, LD, CSCS, WCEC, WCCE, Professor, Johnson & Wales University College of Food Innovation & Technology

VIP Tasters: Passed Hors D’ Ouevres for those Fancy Events
Elevate your event catering game with this workshop designed specifically for VIP passed appetizer events. Whether it’s a trustees dinner, provost gathering, or another special campus event, this session will teach you how to create impressive, plant-centric hors d’oeuvres that wow even the most discerning guests. Learn how to design elegant, bite-sized dishes that are not only visually stunning but also delicious, sustainable, and easy to serve in high-volume settings. From flavor combinations to presentation tips, this hands-on workshop will help you deliver sophisticated bites that leave a lasting impression while aligning with modern, sustainable dining trends.
Branden Lewis, Ed.D, CEC, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

No More Sick Days: Supercharge Your School Year with Immune-Boosting Bites
As the school year kicks into full gear, many students experience fatigue or catch colds as stress and busy schedules take their toll. But why not fight back with the power of food? In this hands-on workshop, you’ll discover how to prepare delicious, nutrient-packed meals that fuel both the body and mind. You’ll learn to incorporate immune-boosting, whole plant-based ingredients like fermented foods, citrus, garlic, ginger, leafy greens, and mushrooms into your daily meals. Not only will these vibrant dishes keep students feeling energized, but they’ll help them stay healthy and sharp throughout the school year.
Stacy Mirabello, M.A., CEPC, Associate Professor Johnson & Wales University | College of Food Innovation and Technology

Where the land meets the sea: Harmony through Umami
Uncover the deep, flavor-enhancing bond shared by seafood and mushrooms in this hands-on culinary experience. Focusing on the treasures found in New England’s forests and oceans, participants will dive into the science of umami, exploring this savory “fifth taste” that ties these two ingredients together in perfect harmony. Using seasonality as the foundation, recipes highlighting flavorful broths, ancient and whole grains and umami-rich ingredients are featured to showcase the natural beauty of when land meets the sea.
Matthew Britt, C.E.C, Associate Professor Johnson & Wales University | College of Food Innovation & Technology

Guilt-Free Sweetness: Reinventing Desserts
In this fun and creative workshop, campus chefs will learn how to give classic desserts a healthier makeover without losing their indulgent appeal. Discover how to incorporate wholesome ingredients like whole grains, natural sweeteners, and plant-based alternatives to craft desserts that are just as satisfying, but more nutritious. This session will focus on transforming traditional favorites into lighter, nutrient-packed versions. Whether it’s reducing sugar or adding fiber, you’ll walk away with fresh ideas and techniques to offer students delicious, guilt-free treats that hit the spot every time.
Rick DeMaria, BS, MA, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Worcester Commons

This event is one of the most anticipated during the conference. Twelve 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

Judges: Lead Judge Michael Beriau, CEC, AAC
Elena Wisler, CEPC, AAC
Derrick D. Davenport, CEC, CEPC, MBA
Dale Miller, CMC, WGMC, AAC
Michael Stamets, CEC
Michael Morgan, CEC, FMP, AAC, ACE
Victor Sommo, CEC
Nick Zakharoff, CEC
Walter S. Zuromski, CEC, CCE
Ron DeSantis, CMC

UPub, Campus Center 2nd Floor 

Worcester Commons

This event is one of the most anticipated during the conference. Twelve 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

Judges: Lead Judge Michael Beriau, CEC, AAC
Elena Wisler, CEPC, AAC
Derrick D. Davenport, CEC, CEPC, MBA
Dale Miller, CMC, WGMC, AAC
Michael Stamets, CEC
Michael Morgan, CEC, FMP, AAC, ACE
Victor Sommo, CEC
Nick Zakharoff, CEC
Walter S. Zuromski, CEC, CCE
Ron DeSantis, CMC

Worcester Commons