Detailed Program Schedule

Monday, June 16

7:30 AM Light, Healthy New England Breakfast
Campus Center 11th Floor

7:30 AM Registration
Campus Center Auditorium

8:30 AM Welcome
Campus Center Auditorium

Speakers:
Ken Toong (Executive Director, Auxiliary Enterprises, UMass)
Jim Sheehan (Vice Chancellor for Administration and Finance, UMass)

8:40 AM General Session III
Campus Center Auditorium
Presentation (35 minutes)

Innovations in Local and Regional Food Systems-Nutrition, Health and Agriculture

Speaker: Gus Schumacher (Executive Vice President, Wholesome Wave)

9:15 AM General Session IV
Campus Center Auditorium
Presentation (35 minutes)

Intentional Plates and Connected Eating: The Millennial Approach to Wellness, Fun and Authenticity in an Eating Culture
Millennials were born into a rich culinary landscape that is vastly different from that experienced by their parents growing up. In the past, eating out used to be reserved for special occasions, and involved fast-food, Chinese, Italian-American or French. Millennials today eat out routinely and seek elevated/specialized/ethnic/global food experiences for fun, self-expression, meaning and basic nourishment. In an era marked by outsourcing of cooking, over-abundance of choice, and alone eating, Millennials are learning to self-regulate what and how they eat in a 24/7 Eating Culture. The Millennial appetite for constant experimentation and evolving tastes start to make sense through the lens of 3 key drivers changing the way America eats: (1) Demographic Diversity; (2) Collective Interest in Wellness; and (3) Eating Culture. June Jo Lee, a food ethnographer for the food industry, will give you a peek into a the everyday food lives of Millennials through intimate stories from her fieldwork, and through quantified behaviors and attitudes from The Hartman Group’s vast database of eating.

Speaker: June Jo Lee (Vice-President, Strategic Insights)

9:50 AM Industry Presentations III
Campus Center Auditorium
Presentation (10 minutes)

Presenter: Dow AgroSciences

10:00 AM Industry Presentations IV
Campus Center Auditorium
Presentation (15 minutes)

Presenter: The Mushroom Council

10:15 AM Refreshment and Networking Break
Campus Center Auditorium

10:25 AM Culinary Demonstrations II
Campus Center Auditorium
Culinary Demonstrations (60 minutes)

Guest Chefs:
Chef Jehangir Mehta (Chef/owner Graffiti, Me & You, and Mehtaphor)
Chef Joanne Weir (Chef, television personality, cookbook author)
Chef Alex Ong (Chef Consultant)
Chef Derrix Norman (Certified Executive Chef, Rice University)

11:25 AM Industry Presentations V
Campus Center Auditorium
Presentation (15 minutes)

Presenter: Bunge North America

11:40 Industry Presentations VI
Campus Center Auditorium
Presentation (15 minutes)

Presenter: Alaska Seafood Marketing Institute

11:55 Industry Presentations VI
Campus Center Auditorium
Presentation (10 minutes)

Presenter: Dole Packaged Foods

12:05 PM General Session V
Campus Center Auditorium
Presentation (35 minutes)

The Quest For Health: From Commercial Kitchens To Campus Dining
2014 is shaping up to be a banner year for new healthy dining options in the restaurants of the largest U.S. cities. Across the country, fresh concepts are offering diners better-for-you food options featuring a wide variety of fresh, high quality ingredients and bold, compelling flavors. In this fast-paced and highly visual session, Chef Gerry will highlight the best new restaurants on the leading edge of healthy dining, and call out the dishes, ingredients and flavors that present the greatest opportunity for sales growth and menu differentiation in college and university foodservice.

Speaker: Gerry Ludwig (CEC, Gordon Food Service Corporate Consulting Chef)

12:40 PM Lunch/Industry Presentations VII
Campus Center Auditorium

Presentation (15 minutes)
Presenter: CP Foods/Authentic Asia

Presentation (15 minutes)
Presenter: Wayne Farm’s CHEF’S CRAFT™

1:45 PM Workshops
Workshop A1
Hampshire Dining Commons

Tastes Great, Better For You
How we deliver delicious food: improve the nutritional value of food without sacrificing flavor. Learn tricks to deliver delicious dishes without adding fat, sodium and excessive calories.

Chefs: Chef Scott Uehlein (Vice President, Food and Beverage and Corporate Chef, Canyon Ranch)

Workshop A2
Hampshire Dining Commons

Simply Italian
Why is Italian food America’s favorite cuisine? It might be the creamy pasta, or the thin crust melt-in-your-mouth pizza, the cheeses like Parmesan, fresh salads with tomatoes and basil drizzled with virgin olive oil and fantastic prosciutto. Every year when I am teaching cooking in Italy, I get so excited about how Italian cooks focus on fresh, flavorful dishes using the best ingredients. They take what’s fresh from the garden and in the market in season and cook it when it’s at its peak to bring out the most incredible richness of flavors. If you love Italian food, you’re going to love this class!

Chefs: Chef Joanne Weir (Chef, television personality, cookbook author)

Workshop A3
Hampshire Dining Commons

Hawaii has the Lunch Plate, Japan, the Bento Box and in India we have the Thali. A complete meal!
The “Thali”, a large round plate, with “katoris, small bowls placed on the upper arc of the Thali, is designed to serve the many different components in an everyday meal. Historically the plates were made of clay (pottery) or stone, today they are stainless steel or for festive occasions they are made of silver. As a large number of Indians are vegetarian, the traditional Thali offers lentils or beans, vegetables, rice, bread, pickles, chutneys and at times the addition of a snack or “Farsan”. Usually the dessert too is also served on the Thali.

Chef: Chef Neela Paniz (Chef, Consultant and Cookbook Author)

Workshop A4
Hampshire Dining Commons

The Big Healthy Flavors of the Mexican Garden and Woods
Class will illustrate through all vegetarian recipes and demo fragrant, bold flavor of the Mexican wild herbs and mushrooms

Chef: Chef Mark Miller (Chef and cookbook author)

Workshop A5
Hampshire Dining Commons

Building flavors, Layering Flavors
Creating simple dishes that pops, excites & satisfies

Chef: Chef Alex Ong (Chef Consultant)

Workshop A6
Hampshire Dining Commons

Chef: Chef Jehangir Mehta (Chef/owner Graffiti, Me & You, and Mehtaphor)

Workshop A7
Hampshire Dining Commons

Sweet, Sour, Salty and Hot. It’s all about Balance!
Come for join Ross Kamens for an exploration in the natural foods world. All recipes will be gluten free, dairy free, plant strong and nutrient dense.
We will explore unique and alternative sources for salt, sugar, citrus and pepper in local, regional and global dishes.=

Chef: Chef Ross Kamens (Owner, Revolutionary Flavors LLC)

Workshop A8
Hampshire Dining Commons

The Greek Island of Ikaria: Paradigm of Sustainability, Lessons for American Foodservice
Ikaria is a remote Greek island in the middle of the Aegean Sea and it is also a “Blue Zone,” one of the few places on the planet where longevity statistics are off-the-charts high. The New York times called it “the island where people forget to die.” Diet and Lifestyle are major factors that help these islanders live long, healthy lives. In this session, we will explore some of the plant-based foods that are life- and healthy-giving, delicious, flexible, and thoroughly adaptable and accessible to all.

Chef: Chef Diane Kochilas (collaborator, Molyvos Restaurant)

Workshop A9
Hampshire Dining Commons

Sustainable Sea Foods
This workshop will use several cooking techniques and gives John a chance to share thoughts and information on sustainable fish and shellfish from around the world. John is a founding member of the Monterey Bay Aquarium’s Seafood Watch program and was honored by the Aquarium as their 2014 “Educator of the Year”.
Among the recipes that will be prepared are:
• Crispy Calamari and Lemon Slices with Pesto Mayonnaise
• Grilled Brined Shrimp with Tomatillo and Avocado Salsa
• Thai Style Tomato Soup with Mussels
• Soy Roasted Salmon with Asian Greens
• Vietnamese Shrimp and Chicken Meatball Soup
• Black Cod in a Spicy Malaysian Coconut Broth
• Cold Crab Noodles

Chef: Chef John Ash (Chef, Consultant and Cookbook Author)

Workshop A10
Hampshire Dining Commons

Satisfying, Bold and Flavorful Meals from The Garden… Creating Innovative Globally Influenced Plant Based Food Service in your World
The time for mainstream, globally influenced plant based cuisine is here. Learn how to effectively embrace seasonal produce, ancient protein sources and modern ingredients to create menu’s which appeal to all, but happen to be vegetarian. As important as the culinary segment, understand how to position these new menus to your audience and create menu verbiage that offers the wow factor in your food service. The advantages are many including profitability, menu excitement and setting your own individual competitive food footprint. We will also cover how plant based cuisine lends itself to gluten free and other allergy concerns of modern customers.

Chef: Chef Steve Petusevsky (Director, Culinary Innovation, Native Foods Café)

Workshop A11
Hampshire Dining Commons

Chiles, Tartness and Spices
When chiles get pared with the right amount of acidity they can play beautifully with spices like cumin, allspice, clove, coriander seeds etc. but the art of balancing is what matters.

Chef: Chef Roberto Santibanez (Chef/owner Fonda restaurants and La Botaneria)

Workshop A12
Hampshire Dining Commons

Redefining Great Food – More of what you want, less of what you don’t
Description – Today, more so than ever before, our population is becoming increasingly concerned with the foods we are putting in our bodies. Understanding where our food comes from, the ingredients that make up a meal, and how they are processed is now a determining factor in what we decide to eat. The impact that these foods have on our health has become the focal point for discussion and choice and has prompted everyone in the food service industry to consider these factors when making decisions regarding their businesses. This focus on nutrition however, many times results in food products and menu offerings that might be good for you but are unfortunately just don’t taste great. Over the past six years, our work at Rouge Tomate, a Michelin Starred Restaurant in NYC has focused on preparing food that marries genuine nutrition with great taste providing an overall gastronomic experience that we feel is second to none. From the work and research at our restaurant and collaboration between our Chefs and Dieticians we have developed SPE. SPE which stands for Sanitas Per Escam or Health Through Food is a certification and consulting program that defines a new way to eat by enhancing the nutritional quality of meals without compromising taste . We are now working with an incredibly diverse number of food service providers, from cruise lines and hotels, to universities, restaurants, and small startup food providers. During today’s workshop, we are going to share with you an insight into our philosophy as well as some interesting techniques, and recipes. We are as well going to focus on redefining the way we think about and approach sourcing, preparing and combining ingredients into craveable delicious food.

Chef: Chef Jeremy Bearman

6:00 PM Industry Sponsor Reception
Berkshire Dining Commons

7:30 PM Cutthroat Event
Berkshire Dining Commons

On the heels of the Inaugural Chef Culinary Conference Chopped competition, the high adrenaline chef-off is back, but with a twist. Like last year, each round will feature four competing chefs. Their challenge is to take a mystery basket of ingredients and turn them into a dish that is judged on creativity, presentation and taste with minimal time to plan and execute. Each day’s competition will consist of 1 round of an entrée dish. The chefs will be given a basket containing four ingredients and the dish each competitor prepares must contain each of those ingredients. The twist this year will incorporate the flavors of the popular television series cut-throat kitchen. Each competitor will have $1000 Chef Dollars at the beginning of the round. Through auctions they can purchase opportunities to sabotage each other of benefit themselves.

8:30 PM UMass Pub
Campus Center 2nd Floor

Enjoy, relax, and network. A light reception with beverages will be provided.