Detailed Program Schedule

Wednesday, June 18

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

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

Food Matters: Local Sourcing
This is a pivotal time for our industry as we are in the midst of a global revival of food-conscious students. Our millennial diners want healthy cuisine that is rich with flavor, yet embraces environmental responsibility. American food is becoming increasingly influenced by world cuisine. This panel session brings together two foodservice directors and two farmers to discuss how the supporting regional food systems and serving healthier cuisine can go hand in hand.

Moderator: Gregg Wallis (Managing Editor, On-Campus Hospitality)
Daryl Ansel (Director, Food & Beverage, UCLA)
Keith Benson (Director,Alliance for Sustainable Agricultural Production)
Joseph Czajkowski (Owner, Czajkowski Farms)
Gail Finan (Director of Dining, Cornell University)

9:15 AM Industry Presentations X
Hampshire Dining Commons
Presentation (10 minutes)

Presenter: Wonton Foods

9:25 AM General Session XI
Hampshire Dining Commons
Presentation (35 minutes)

Raising, gathering and hunting his family’s food as a youth in Alabama was a necessity for Chef Miles McMath. He now maintains an immense vegetable garden at St. Jude Children’s Research Hospital in Memphis, TN where he is Director of Culinary Operations. Miles incorporates every aspect of his lifelong learning in all things food to positively impact families during some of the most difficult times of their lives. With incredible teachings that spark children’s interest in creating their own food from farm to fork, Chef Miles is on a quest to influence a better understanding and a more nourishing path for all of us. Make sure you join us for this life impacting seminar as Miles shares with us his “Foodlosophy”.

Speaker: Miles McMath (Director, Culinary Operations, St. Jude Children’s Research Hospital)

10:00 AM AM Refreshment and Networking Break
Hampshire Dining Commons

10:30 AM General Lecture and Workshop
Hampshire Dining Commons

Simple and Flavorful Cuisines
In this workshop, participants will be provided with selected recipes that reflect regional, seasonal and everyday foods. Johnson & Wales University’s composed menus will set the directional objectives to prepare foods from the Southwest, Midwest and the Pacific regions. Participants will be challenged by hands on “team” production. This workshop will utilize locally farmed products, under-utilized seafood, ancient grains and hormone-free chicken, just to list a few. This will allow participants to understand the blending of ingredients, flavors, and techniques that are commonly found within the regions listed above.

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

6:00 PM Reception
Campus Center 11th Floor

A business attire event to celebrate the week

6:30 PM Banquet and Celebration
As the conference winds down, enjoy a gourmet dinner featuring fine food, great wine. This event will include the final banquet and a presentation from former White House
Power of the Chefs
Pastry Chef, Roland Mesnier

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