Detailed Program Schedule

Thursday, June 19

7:30 AM Light, Healthy New England Breakfast
Hampshire Dining Commons

8:30 AM Panel Discussion II
Hampshire Dining Commons
Discussion (45 minutes)

Special Dietary Needs: A Conversation
The number of students requiring special diets is on the rise — and so are the expectations for good, flavorful foods. A panel of chefs and dietitians will discuss how they work with students — and their culinary staff — to meet their needs.

Moderator: Gregg Wallis (Managing Editor, On-Campus Hospitality)
Panelists:
Kathy Egan, RD, LD (Assistant Director of Wellness and Promotions, The College of the Holy Cross)
Robert Landolphi (Culinary Operations Manager, University of Connecticut)
Julie Lampie, MBA, RD (Nutrition & Marketing Specialist, Tufts University)
Johnny Curet (Rice University)

9:15 AM General Lecture and Workshop A
Hampshire Dining Commons

Simple and Flavorful Cuisines
In this workshop, participants will be challenged to conduct and create their “own spin” on regional, seasonal and delicious foods by reflecting on the experience gained in Wednesday’s workshop. Participants can add their own interpretation of foods by either conducting their own recipe research or using provided recipes from Wednesday’s session. A comprehensive ingredient list will be provided in a market basket format. The ingredients provided for Thursday’s workshop will allow participants to creatively compose, design, produce or reproduce delicious Food That Matters.

Chefs: Chef Rainer Hienerwadel, Chef Joseph Melanson, Chef Valeria Molinelli, Chef Victor Smurro, Chef Frank Terranova (Johnson and Wales University)

9:15 AM General Lecture and Workshop B
Berkshire Dining Commons

Fresh and Nutritious Whole Grain Flatbreads and Breakfast Quick Breads
The participants for this program will learn how to prepare basic nutritious Whole Grain flatbreads and Breakfast Quick Breads. These “base” recipes will then be used to prepare a wider variety of both items by adding different fresh local ingredients, mastering important baking techniques, and providing tips for creating signature recipes. We will provide important nutritional information and comparisons to traditional recipes and also share tips for making these dishes healthier. Lastly, we will focus on how to better market these items.

Chefs: Chef Noble Masi and Chef John Masi

3:00 PM ACF Competition Briefing with Chief Judge Noble Masi
Hampshire Dining Commons

6:00 PM International Dinner and Casino Night
Berkshire Dining Commons

Led by Executive UMass Chef, Willie Sng, the UMass Culinary Team will prepare an array of world street food that is delicious, flavorful, and fun to eat. Beer, wine, and spirits are available. Our food truck, BabyBerk, will be serving popular campus items. Try your luck at black jack, roulette, or craps. Enjoy plenty of opportunities to win prizes, including gift-cards, cookbooks, and maybe even an Ipad.

8:30 PM UMass Pub
Campus Center 2nd Floor
Enjoy, relax, and network. A light reception with beverages will be provided.