Detailed Program Schedule

Sunday, June 5

12:00 PM Registration & Refreshments

Campus Center Auditorium

1:15 PM Welcome and Opening Remarks

Campus Center Auditorium

Speakers:
Ken Toong (Executive Director, Auxiliary Enterprises, UMass)
Garett DiStefano (Director, Dining Services, UMass)

1:30 PM Opening General Session I

Campus Center Auditorium

Chefs as Mentors
Barton Seaver will explore with us how our love of food impacts the lifelong health of our students.

Speaker: Barton Seaver (Director, Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health, Freeport, ME)

2:10 PM General Session II

Campus Center Auditorium

Loving the Food that Loves You Back
Using recipes from the Cuisinicity portfolio, Catherine Katz will show that good food and good health go together, and that recipe reformulations can allow for wonderful combinations that are both delicious and highly nutritious. “The prevailing notion that there is a choice to make between food that’s good, and food that is good for us is misguided. We absolutely can love the food that loves us back!”

Speaker: Catherine Katz (Founder of Cuisinicity.com, Hamden, CT)

2:40 PM Industry Presentation

Campus Center Auditorium

Peet’s Coffee & Tea

2:45 PM General Session III

Campus Center Auditorium

Plant-Forward Menuing in High-Volume Foodservice
Christine Seitz’s presentation will examine “the pathway to engaging and driving ownership with associates to a plant forward menu.” Cooking demonstration with Chef Jet Tila.

Speaker: Christine Seitz (V.P. of Culinary Strategies for Compass Group, Business Excellence)

3:15 PM General Session IV

Campus Center Auditorium

How the Modern Mindful Mentality is Shaping the Foodservice Industry
Over the past five years, consumer interaction with food has evolved toward more mindful culinary consumption that has, in turn, had significant impact on the broader foodservice industry. This session will focus on how foodservice operators are reaping the rewards, and proving that it makes good business sense to craft menus that match today’s mindful eating mentality. 

Speaker: Cathy Holley (Publisher and Editor-in-Chief of Flavor & The Menu Magazine, Freeport, ME)

3:45 PM General Session V

Campus Center Auditorium

Healthy Delicious Cooking

Chef: Christopher Coombs (Chef and Restaurateur, Boston, MA)

4:05 PM Refreshment and Networking Break

Campus Center Auditorium

4:15 PM Culinary Demonstrations I

Campus Center Auditorium

Chef: Chris Coombs (Chef and Restaurateur, Boston, MA)

Southern Foodways and Corn
Chef and cookbook author Virginia Willis explains how corn is a bedrock ingredient for Southern foodways and demonstrates fresh corn, grits, and cornbread.

Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, Georgia)

1/3 FOOD, 1/3 WATER, 1/3 AIR: The Asian food pyramid says eat until satisfied, not full.
For thousands of years and before convenience food hit the market, people were far healthier and happier as a result. During this lecture and demo, we will explore self-love through food, engaging the senses, and practicing balance and prevention in the process.

Chef: Corinne Trang (Chef, Consultant and Author, New York, NY)

Old School Authenticity New World Dining
Giving a profitable twist to old-school meal solutions, Chef Charlie Baggs will prepare classic dishes with rich flavors, and then present them in a new-world dining format that drives profitability, consumer satisfaction and quality of products.

Chef: Charlie Baggs (Chief Executive Chef and founder of Charlie Baggs Culinary  Innovations, Chicago, IL)

5:25 PM Networking Break

5:45 PM Cutthroat Event I (with Chef Jet Tila and 4 contestants) and Opening Reception

Campus Center 11th Floor

The high adrenaline chef-off is back. 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 these ingredients. The competition 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 to benefit themselves. While watching the competitors, try the dishes from guest chefs that were demonstrated during the afternoon.

8:00 PM UMass Pub

Campus Center 2ndFloor

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