Campus Center Auditorium                                   

Campus Center Auditorium

Campus Center Auditorium

The gluten free diet has become one of the most popular diet embraced worldwide.  While the evidence of the benefit of implementing a gluten free diet by people affected by gluten related disorders, including celiac disease, wheat allergy and non-celiac gluten sensitivity, has been unequivocally proved, its benefit to improve health in the general population is object of debate and scrutiny.  This lecture is aimed at distinguishing facts from fantasies concerning the health benefit in embracing a gluten free diet.

Speaker: Dr. Alessio Fasano

Campus Center Auditorium

What do modern students truly want and need? In this session, join Menu Matters vice president Mike Kostyo as he dives into the core desires of Gen Z. This generation continues to change and evolve in fascinating, sometimes confusing, and even contradictory ways, dealing with a messy and complicated global landscape, questions about health and anxiety, a shifting economy, conflicting ideas about everything from technology to careers to relationships, and ultimately an uncertain future. But the power of food has an important role to play in keeping students engaged, offering them comfort, introducing them to new ideas, setting them up for future success, and ultimately answering their needs and wants. In this session, discover the data, trends, ideas, flavors, and concepts that answer Gen Z’s needs on a deeper level. From cuisines to healthy ingredients to campus initiatives to sustainability programs, these are the tools you should have in your toolbox as you create powerful food experiences that resonate with students, and the wider campus community, in an impactful way that truly resonates. 

Speaker: Mike Kostyo

Campus Center Auditorium

Extra virgin olive oil can range from exquisite to forgettable. Dan Flynn will separate myth from fact and discuss the keys to evaluating and purchasing extra virgin.

Speaker: Dan Flynn

Campus Center Auditorium

Barton will share an update on innovations in the seafood supply chain with a focus on products that fit campus dining needs for price, story, and deliciousness.

Speaker: Barton Seaver

Campus Center Auditorium 

North Coast
Hormel Foods
Wholesome Crave

Campus Center Auditorium

Coconut Hot Cakes (Kanom KrokTrahana with a modern herbal twist)

One of Thailand’s most popular street foods.  Last month this item was ranked no 4 on the TasteAtlas list of 85 top pancakes in the world! 

Chef: Chai Siriyarn

Campus Center Auditorium

Chef: Musa Dagdeviren

Flagstaff outside Hotel UMass Lobby

UPub, Campus Center 2nd Floor

Blue Wall, Campus Center

Campus Center Auditorium

Campus Center Auditorium

Speaker: Ed Staros 

Campus Center Auditorium

In this presentation, Dr. Hu will first discuss the unique cultural, historical, and philosophical factors that have shaped food choices in Eastern and Western societies. Then he will discuss the current scientific evidence that supports the health benefits of traditional dietary patterns from around the world including the traditional Asian diet, Mediterranean diet, Nordic diet, and contemporary dietary patterns such as the DASH diet, the MIND diet, and healthy plant-based diets from epidemiological studies and clinical trials. Dr. Hu will summarize shared common features as well as unique elements of these diets and potential biological mechanisms underlying the benefits of healthy diets on chronic disease prevention and healthy aging and longevity. Finally, he will discuss the potential to combine the best of both Eastern and Western dietary patterns to advance the concept of Food as Medicine to enhance physical health and mental well-being of the global populations.

Speaker: Frank Hu

Campus Center Auditorium

The realities of today’s marketplace is that we as country are divided in almost every way possible. Business and community leaders are struggling to find a balance in the way they communicate, how they create value, and on what issues they take a stand. There is a high price to pay for getting it wrong.

This session will outline the points of difference and agreement across cultural groups while explaining the impact of all this change and conflict on our customers and employees. Action steps specific to food and hospitality will be shared to encourage greater cross industry collaboration and learning to benefit the whole industry.

Speaker: Gerry Fernandez                               

Campus Center Auditorium

In today’s world, staying energized and maintaining focused is one of our biggest challenges. During this session you will learn about the 5 Energy Drivers: Move, Eat, Sleep, Relax & Connect. Victoria Roos Olsson, WSJ bestselling author, leadership consultant and keynote speaker, will share best practices on how to maintain high energy and focus throughout a typical day, amid your intense career, for a special event and even during an inspiring and thought-provoking conference. Immediately applicable. Victoria will draw not only from research and the world renowned FranklinCovey content, but also from her own experiences from a successful, global career within the Hospitality Industry as well as her yoga teacher and running coach practices.

Speaker: Victoria Roos Olsson

Campus Center Auditorium

Nestle Professional Solutions
National Mango Board
B&W Quality Growers

Campus Center Auditorium

A Tostada Bar

During this session we will showcase the versatility of the humble crispy tortilla called “tostada” in Spanish. Endless combinations of spreads, meats or vegetable toppings, salsas or pickled vegetables. 

Chefs: Iliana de la Vega and Ana Torrealba

Chef: Martin Yan

Campus Center Auditorium

JBS Imports Performance
Food Service Springfield
Pulmuone Foods

Campus Center Auditorium

Food additives are used in foods for many reasons to improve the nutrient content, shelf-life, safety, flavor and appearance.  However, the use of food additives has recently gained increased scrutiny starting with the ban of partially hydrogenated oils due to their trans fatty acids and California’s banning of 4 FDA approved food additives.  Removal of food additives has been the focus of research for many years.  These research efforts have looked at naturally occurring compounds that can replace synthetic food additives.  An area of great success has been the development of many natural colors from plants including black carrots, radishes and blue pea flower.  However, the Ultraprocessed food movement has now declared that any food additive is unhealthy whether it is natural or not.  This talk will cover how the safety of food additives is established, how natural compounds can be used to replace synthetic food additives and new technologies that can used to improve the food supply without the use of food additives.

Speaker: Eric Decker 

Campus Center Auditorium

Cutting-edge generative AI (GenAI), such as ChatGPT, is poised to reshape every aspect of our future work in every industry, and the food industry is no exception. To fully grasp the impact of GenAI, we must understand how it works. This includes the detailed inner workings of a large language model (LLM), how it’s trained, what’s the training data, and why they will all hallucinate. Despite this certainty, we’ll present techniques for businesses to use ChatGPT safely and productively.

Moving beyond ChatGPT, we’ll delve into the scientific foundation of GenAI’s ability to create compelling dialogues and stunning artwork that ignite the imagination. Meanwhile, we will also explore some innovative use cases of GenAI in the food industry. Whether you are an AI enthusiast or a business leader looking to stay ahead of the curve, this keynote promises to provide valuable insights into one of the most exciting developments in the world today.

Speaker: Michael Wu

Campus Center Auditorium

Join Chef Mai Pham, a pioneer in bringing authentic Southeast Asian cuisine to campus dining with her concepts Star Ginger and Lemon Grass Kitchen, as she shares her journey in discovering and sharing the power of food—and food culture. Since her inaugural launch of Star Ginger at UMASS Amherst in 2002, Chef Mai has helped many university operators enhance their menu offerings with not only fresh, authentic and delicious Asian flavors but presenting them in way that also supports sustainability, local sourcing, cultural diversity, staff engagement and inclusiveness.

Speaker: Mai Pham

Campus Center Bluewall

Worcester Commons

Farm-to-Table Asian: From the land to the kitchen to the plate

In this culinary workshop, we’ll focus on the foods that come directly from a small farm in Vermont and how to make them into simple, delicious Asian-inspired recipes for everyone to enjoy. Using all part of a chicken, fully free-range eggs, grass-fed beef, and regeneratively grown Asian vegetables and herbs, chefs will learn how to make Asian recipes from scratch using the best ingredients.   

Breana Killeen

A Workshop on Sustainable and Balanced Eating

Join us for an enlightening workshop on “Savoring the Seasons,” where we’ll delve into the art of consuming seasonal plants, vegetables, and fruits while preparing meat and grain dishes in a balanced manner. In this interactive session, we will explore the significance of our dietary choices, understanding why, when, and for what purpose we consume different foods.  In a world where everything except humankind is destroyed, adopting sustainable practices becomes not only a choice but a necessity for our survival. Discover the nutritional benefits of consuming fruits, vegetables, and plants that are in season. Understand the environmental impact of seasonal eating and its contribution to sustainability.  Balancing Meat and Grain Dishes: Learn how to incorporate meat and grain dishes in a way that promotes a balanced and nutritious diet. Explore creative and delicious recipes that harmonize diverse food groups. The Why, When, and Purpose of Consumption: Discuss the psychological and cultural aspects of our eating habits. Engage in cooking, showcasing practical tips for incorporating seasonal produce and balanced meals into your daily routine. Whether you’re a seasoned food enthusiast or someone looking to enhance your culinary skills while embracing sustainability, this workshop offers valuable insights and practical knowledge to inspire positive changes in your menus. Join us on this journey towards a healthier, more balanced, and sustainable future.

Musa Dagdeviren

Central Mexico Cuisine

During our workshop we will showcase some flavorful less known classics of Central Mexico cooking.

Iliana de la Vega and Ana Torrealba

The Global Garden; Crafting Fresh, Fast and International Plant-Based Entrees

In this workshop, work with Chef Matt Jennings and Chef Mike Daley of Campfire Hospitality to combine the worlds of international cuisine and plant based entrees.

We will explore seasonality, regionality, modern cooking techniques and create five innovative and inspiring entree dishes from the perspective of a variety of global cuisines.

Matthew Jennings

Embracing Culinary Diversity: A Flavorful Journey to Residential Dining Excitement and Satisfaction

Over the past few years, there is crystal clear evidence that in fact we are what we eat.  When one considers the longevity and lifestyle of the “Blue Zones” – generally defined as areas of the world where people live the longest lives, consistently reaching age 100, there’s no coincidence here. Most of these recipes are collected from my recent travels to several blue zones and other cultures where the true “Power of Food” can be seen first-hand.

There’s massive interest in seeking out authentic global cuisine, not just for health benefits. International cuisines connect us to other cultures throughout the world, using our dinner tables as a universal language. This year, our class will encompass simple and authentic recipes and bold flavor hacks. All our recipes can easily be scaled to residential dining quantity levels. Dishes that are memorable, full of bold flavors, and speak to many cultures will be included.

Steve Petusevsky

Is the Moroccan Diet the same as the Mediterranean Diet?

A feast of bold colors and generous, bright flavors, the Moroccan diet covers all of the bases. And it also follows the Mediterranean diet principles. This is a diet that is primarily plant-based which includes a daily intake of lots of vegetables, fruits, legumes, whole grains, nuts, herbs, spices, and fruity virgin olive oil. Think bold, fragrant flavors and aromas like spicy harissa, rose water, argan oil, preserved lemons, orange blossom water, hot peppers, ras el hanout, olives, pungent saffron, ginger, cumin, turmeric, paprika, black pepper, cinnamon bright citrus, and plenty of healthy garlic. Consuming meat, poultry, fish, and eggs are incorporated into the Moroccan diet, however, just like the Mediterranean Diet, proteins are eaten sparingly and do not dominate the center of the plate. Moroccan food is sensuous, – It is about the sight, sounds, smells, tastes, and textures. There is beauty and abundance when a huge, bountiful platter of golden couscous, topped with cooked garden vegetables and garnished with caramelized onions and raisins is presented. And alongside, imagine a still-bubbling tagine with braised chicken, artichokes, fennel, peas and preserved lemons reaches the table and the intoxicating aromas float through the room. Morocco is a food lovers paradise. The cooking is simple but the flavors are sweet, salty, savory, spicy and tart all in one dish, all in one bite. These are flavors that linger on your palate and in your memory well after the meal is done. Just like the Mediterranean Diet, it is no wonder Moroccan cuisine is regarded as one of the best and most healthy in the world.

Joanne Weir

Secrets of the Asian Plant Forward Kitchen

Want to have fun, eat yummy foods and take some great ideas back to your operation? Join Chef Mai Pham of Star Ginger/Lemon Grass Kitchen and immerse yourself in the world lemongrass, galanga, makrut lime, spices and just pure deliciousness!

Mai Pham

You Gotta Try This! Delicious seafood recipes to boost nutrition, sustainability, and narrative on your menus

Cook up some dishes using delicious seafoods you might not be familiar with. And discuss strategies to increase the popularity of seafood on your menus and to meet sustainability goals.

Barton Seaver
 

Embark on a Culinary Journey Through Thailand!

Master the Art of Thai Cuisine in this Immersive Workshop

Unleash your inner chef and discover the vibrant flavors of Thailand’s four distinct regions. In this hands-on workshop, you’ll learn the secrets to creating authentic and delicious dishes from each region, guided by an experienced instructor.

Here’s a taste of what awaits you:

Master the art of “Nam Prik Ong,” the signature Northern Thai relish, and pair it with a symphony of fresh and cooked vegetables.

Learn to create the world-renowned Green Papaya Salad, a North-Eastern staple bursting with flavor and texture. Unlock the secrets of my award-winning Pad Thai, the iconic Central Thai dish that has taken home top honors in both the US and Thailand.

Dive into the aromatic Southern delicacy “Klau Gling,” where fresh herbs and spices tantalize your taste buds. End on a sweet note with “Sweet Sticky Rice with Mangoes,” a globally recognized dessert featured on CNN’s “World’s 50 Greatest Desserts” list.

Enroll today and embark on a flavorful journey through the heart of Thailand!

Chai Siriyarn

The Art of the Noodle and Dumplings

Let’s focus on this popular and versatile ingredient – from a hand-pulled noodle demonstration  to forming and cooking dumplings in a variety of ways. 

Chef Martin Yan, Nadia Liu Spellman and Sally Ling

Campus Center, 1^st floor, Room 163

Fusion Cuisine on Campus: Strategies for Blending Culinary Traditions to Innovate Campus Dining

This session, “Fusion Cuisine on Campus: Strategies for Blending Culinary Traditions to Innovate Campus Dining,” aims to equip chefs, dietitians, and food service professionals with the knowledge and skills necessary to innovate campus dining experiences. By embracing the diversity of culinary traditions, participants will learn how to create dishes that not only cater to the nutritional needs but also the cultural preferences of a diverse student body. The session will cover the importance of fusion cuisine in promoting cultural understanding and community among students, the nutritional considerations in creating balanced and appealing menus, and strategies for engaging students in the dining experience.

Participants will be introduced to practical techniques for culinary innovation, including how to blend flavors, textures, and ingredients from different cultures to create new and exciting dishes. The session will also address the challenges of introducing fusion cuisine on campus and provide strategies for overcoming these obstacles, such as student feedback, respecting cultural authenticity, and ensuring dietary inclusiveness.

Through interactive discussions, research, and best practices, attendees will leave with a comprehensive understanding of how to leverage fusion cuisine as a tool for enhancing campus dining services, fostering community, and promoting a more inclusive and engaging dining environment. This session promises to be an insightful exploration of the power of food in bringing people together, celebrating diversity, and enriching the campus dining experience.

Speaker: Ashley Carter and Jasmine Westbrook

Campus Center, 1^st floor, Room 163

Tech at the Table: How Artificial Intelligence Can Help You Work Smarter, Not Harder

Artificial intelligence is one of the hottest topics in the tech world right now, but it’s not just for Silicon Valley startups anymore. Discover the potential benefits of using AI in your role, as well as shortcomings and ethical implications. Enjoy a variety of practical use cases with popular AI tools that are applicable for campus dietitians, managers, directors, and more. Learn how AI will continue to affect various aspects of campus dining – and how you can stay up to date with a constantly evolving digital landscape.

Speaker: Chrissy Carroll, MPH,RD

Campus Center, 1^st floor, Room 163

Chefs and dietitians, a perfect pairing

Chefs and dietitians have a natural partnership once they set aside preconceived notions about each other and understand each other’s priorities. Great teamwork can make the dream work. This session will focus on how to work well with the culinary team and achieve your goals for the menu.

Speaker: Lisa Eberhart, RD, LDN

Student Union Ballroom

Campus Center, La Costa

UPub, Campus Center 2nd Floor

Lower Level, Campus Center

Campus Center Auditorium

Gen Z is different than any other generation. Their path to purchase is no different. From the impact of social media to their anxiety over decision making elevating the importance of product reviews, this generation requires a new approach that stresses frictionless transactions, trustworthiness, and new purchase avenues. Join Maeve Webster, president of Menu Matters LLC, as she covers the new path to purchase for Gen Z and how this impacts the college and university segment.

Speaker: Maeve Webster 

Campus Center Auditorium

Join me to hear about different approaches for creating a more healthy and sustainable food supply by reducing our dependence on meat, including plant-based, microbial-based, cell-based, and insect-based foods.

Speaker: Dr. Julian McClements

Campus Center Auditorium

Danone
Impossible Foods

Campus Center Auditorium

In her 40+ year career as a food writer, teacher, presenter, historian, and cookbook author, Grace Young never expected to add activist to her resume. But if you follow her work, she’s been Chinese food’s biggest advocate since she first put pen to paper and taught the U.S. about the wok. In this conversation with three-time James-Beard Award-winner Grace Young, we’ll learn why saving Chinatowns extends far beyond the streets of New York City and San Francisco, and how we all must advocate for the people behind the businesses that feed our bellies, as well as our souls. She will be joined in conversation with Breana Lai Killeen, the Senior Food Editor at Food & Wine, and an expert in culturally appropriate recipe development, as they discuss the importance of preserving America’s Chinatowns, and so many other important cultural food hubs across the U.S.

Speaker: Breana Killeen and Grace Young

Campus Center Auditorium

Loumidis Foods Inc
FreshPoint Connecticut
National Peanut Board

Campus Center Auditorium

Covid has decimated the restaurant industry, but C&U Dining has been going strong. How can C&U Dining help lead the charge for a more equitable, sustainable and diverse future for the food world?

Speaker: Andrew Zimmern

Campus Center Auditorium

As we move through 2024, economic, environmental, and geopolitical factors will continue to have impact to the food supply chain. The resilience of the U.S. food supply chain is constantly being tested by a variety of challenges. In 2022 and 2023, consumers had to deal with a fresh slate of issues — including labor and driver shortages, regional droughts, rising fuel costs, and the ongoing war in Ukraine — which only added to the mounting problem of food scarcity and price inflation.

At Campus Dining, we are dealing with rising costs in labor and food, labor shortages, allergy, health and wellness food insecurity. Moreover, 35% of freshmen are diverse across the nation, our students care about value, convenience, experience, authenticity, and sustainability.

Let’s hear from executives from four food manufacturers to talk about the state of the industry, vision of their company, how supply chain and operators like us can work together to address some of the hot issues, and beyond.

Moderated by:
Art Bell, Partner of Kinetic12

Panelists:
Stuart McAllister, Vice President of Sales and Marketing, Dole Packaged Foods
Fleur Veldhoven, Vice President of Marketing, Nestle Professional
Erasmo Nuzzi , Platform and Channel Marketing Director, General Mills
Herb Ring, National Foodservice Director, The Hershey Company

Blue Wall, 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

Central Mexico Cuisine

During our workshop we will showcase some flavorful less known classics of Central Mexico cooking.

Iliana de la Vega and Ana Torrealba

Good and Good for You

Trends come and go, but down home comfort food is here to stay. Join chef and James Beard award-winning cookbook author, Virginia Willis in her hands-on workshop with her trademark Good and Good for You recipes. Virginia has lost 65# and has kept it off for over 3 years. In the process, she realized it was not just about weight loss, but also about health gain. These classics are big on nutrition and flavor, not heavy on fat. You’ll learn tips and techniques for building flavor and reducing calorie counts without sacrificing satisfaction. All recipes are vegan or vegetarian and include Biscuit Bowls with Cremini Sausage Gravy, Pulled King Trumpet Mushroom BBQ, Butternut Squash Mac and Cheese with Shiitake Bacon, Garlicky Collard Greens with Tomato and Brazil Nut “Parmesan”, and Georgia Peach Cobbler. 

Virginia Willis

French Bread Fashion Show 

By connecting what we make to what we love, we keep our craft fresh. We keep our hearts in the game and our customers, staff, and community engaged along the way. Join Lumi Cirstea’s class as she demonstrates how one dough, using four simple ingredients, can be cross-utilized for a variety of applications. By putting a twist on each shape, adding a level of intention, beauty, and flavor, Lumi elevates the final baked good beyond standard appearances. You will be part of a French Bread Fashion Show by learning how to make some of the most famous shapes in bread baking: Couronne Bordelaise, Pain D’aix, Tabatiere, Fendu, Auvergnat, Charleston, Fleur, Fer a Cheval, Fougasse, Epi. 

Êtes-vous prêt?

Lumi Cirstea

A journey in Bold Flavors, through a Global Lense

Korean, Caribbean, Latin and Thai influences enjoyed through Vegetables and Seafood

Kenny Gilbert

The Global Garden; Crafting Fresh, Fast and International Plant-Based Entrees

In this workshop, work with Chef Matt Jennings and Chef Mike Daley of Campfire Hospitality to combine the worlds of international cuisine and plant based entrees.

We will explore seasonality, regionality, modern cooking techniques and create five innovative and inspiring entree dishes from the perspective of a variety of global cuisines.

Matthew Jennings

Donburi Workshop

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

Innovating Classic Dips and Chips: both Sweet and Savory

Chef John Noble Masi is excited to present to this year’s conference participants. Participants will learn Chef Masi’s favorite tips for ideating and innovating different dip and chip recipes, making them healthier, more communal, and more attractive to your student guests. Dips and Chips are a staple throughout many cultures. Given that snacking is on the rise everywhere, this workshop will share with participants topical information on trends in this area as well as share several recipes and ideas that are practical, delicious, and most importantly easy to bring back to your own kitchens and student guests!

John Masi

Embark on a Culinary Journey Through Thailand!

Master the Art of Thai Cuisine in this Immersive Workshop

Unleash your inner chef and discover the vibrant flavors of Thailand’s four distinct regions. In this hands-on workshop, you’ll learn the secrets to creating authentic and delicious dishes from each region, guided by an experienced instructor.

Here’s a taste of what awaits you:

Master the art of “Nam Prik Ong,” the signature Northern Thai relish, and pair it with a symphony of fresh and cooked vegetables.

Learn to create the world-renowned Green Papaya Salad, a North-Eastern staple bursting with flavor and texture. Unlock the secrets of my award-winning Pad Thai, the iconic Central Thai dish that has taken home top honors in both the US and Thailand.

Dive into the aromatic Southern delicacy “Klau Gling,” where fresh herbs and spices tantalize your taste buds. End on a sweet note with “Sweet Sticky Rice with Mangoes,” a globally recognized dessert featured on CNN’s “World’s 50 Greatest Desserts” list.

Enroll today and embark on a flavorful journey through the heart of Thailand!

Chai Siriyarn

Embracing Culinary Diversity: A Flavorful Journey to Residential Dining Excitement and Satisfaction

Over the past few years, there is crystal clear evidence that in fact we are what we eat. When one considers the longevity and lifestyle of the “Blue Zones” – generally defined as areas of the world where people live the longest lives, consistently reaching age 100, there’s no coincidence here. Most of these recipes are collected from my recent travels to several blue zones and other cultures where the true “Power of Food” can be seen first-hand. There’s massive interest in seeking out authentic global cuisine, not just for health benefits. International cuisines connect us to other cultures throughout the world, using our dinner tables as a universal language. This year, our class will encompass simple and authentic recipes and bold flavor hacks. All our recipes can easily be scaled to residential dining quantity levels. Dishes that are memorable, full of bold flavors, and speak to many cultures will be included.

Steve Petusevsky

Campus Center, 1^st floor, Room 163

Best Practices for Culturally Appropriate Recipe Development

Recipes are an important component of helping individuals cook food at home and in food-service institutions. But for a long time, recipes have had a European-centric lens and the “healthier” and large-scale versions of ethnic cuisines have disregarded the authenticity of a recipe. In this presentation, we’ll delve into the best practices for culturally appropriate recipe development, and how to promote them to a diverse audience. We’ll highlight culturally appropriate substitutions, techniques, and ingredients that allow for cooks of all backgrounds to be successful in the kitchen.

Speaker: Breana Killeen, RD 

Campus Center, 1^st floor, Room 163

A Guide to Cultural Humility & Latino Diets

Traditionally, Latino diets are filled with whole grain corn, vegetables, fruits, beans, rice, herbs and spices. This culture is rooted with a strong emphasis on family life, to support good health. Join us to learn how to encourage Latinos to maintain their cultural traditions while making subtle changes to boost their nutrition profile.

Speaker: Sylvia Klinger

Campus Center, 1^st floor, Room 163

Bringing the Joy of Convivial Eating to Campus Dining

What we eat is only one part of a healthy lifestyle; how we eat also matters. Research indicates that the socialization around meals is a significant contributing factor to living a healthy, happy, long life.  This is demonstrated not just in the Mediterranean Diet lifestyle but in cultures around the world. The benefits of eating meals together is frequently recommended by nutrition experts for families with young children but this isn’t frequently discussed for stages later in life, among young adults. In college, your friends are your family. Two registered dietitians with culinary backgrounds will review the research to-date that illustrates the benefits of convivial eating and then explore how the joy of a family meal can be brought to college and university campuses. With global themes like Spanish Paella Night, Korean Banchan, Chinese Dim Sum, or Indian Thali, meals will foster more student interaction and provide inspiration for students to try a cuisine for the first time or learn more about a friend’s food heritage and traditions.

Speakers: Kristy Del Coro, MS,RDN,LDN and Jackie Topol, MS,RD,CDN

Student Union Ballroom, Campus Center

UPub, Campus Center 2nd Floor

Worcester Commons

Worcester Commons

We are privileged to serve Gen Z, our core customers, and future leaders. They want healthy, sustainable, and delicious food choices, while plant forward menus are gaining popularity on campus. As you may be aware, 35% of freshmen are diverse across the nation, our students care about value, convenience, experience, authenticity, and sustainability plus deliciousness. Let’s listen to four students from across the nation and Canada and their prospective of campus dining for the upcoming Fall 2024 semester and beyond. 

Moderated by Rob Franek, Editor-in-Chief at The Princeton Review
Panelists: Alyssa Herrera, University of California, San Diego
Aspen Murray, Concordia University
Taylor Miller, Texas Tech University
Garrett Oursler, West Virginia University
Linh Nguyen, University of Massachusetts, Amherst

Christopher Tanner, CEC, CCE, AAC, Executive Director of the American Culinary Federation

Campus Center, 1^st floor, Room 163

Concurring Nutrition Panel Campus RD Spotlight on Special Dietary Needs- Safety & Inclusion

Please join us for a panel discussion on the biggest challenges that dietitians face in higher education, and what are some strategies that have worked well for successful programs.  Learn more about the collaborative approach to tackling this difficult task within your institutions.  Come hear three successful dietitians’ insight into what worked for them and their programs to become leaders in the area of special dietary needs.

Moderator: Lisa Eberhart, RD, LDN

Panelists:
Michelle Nardi, Registered Dietitian Nutritionist, Cornell University
Cassidy Ozowara, MS,RDN, Food Allergy and Inclusive Nutrition Programs
Manager, Stanford University
Emily Svennevik MPH,RD,LDN, Registered Dietitian, Vanderbilt University

Campus Center, 1^st floor, Room 163

Recipe testing as a vehicle for chef & dietitian collaboration

This session will showcase how chefs and dietitians can maximize their expertise during recipe testing and R&D to create recipes that are both delicious and accurate with regards to cost, nutrition, and ingredients. There will be a demonstration to highlight ways to address common barriers to success as well as strategies to increase chef and dietitian buy-in to the recipe testing process.

Lesley Schatz, MPH,RD,LDN

Life Sciences Building Conference Center 

Can Nutritional Science + Food Services = Better World?

Many challenges face today’s world, including climate change, degradation of our environment,  simultaneous increases in non-communicable disease and undernutrition, and social disruption.  Our food systems and continued use of fossil fuels are key drivers of these changes, but shifting to sustainably produced diets can also contribute greatly to mitigating these challenges.  We can see a path forward that we need to follow, and food services, especially those in educational institutions, are ideally positioned lead this effort. 

Dr. Walter Willett

Beyond Productivity: Navigating the Limits of GenAI in Business Decisions

Generative AI (GenAI) exhibits truly amazing capabilities, especially with data types characterized by high internal correlations, such as text, images, videos, and audio data. However, its efficacy encounters limitations when dealing with tabular data due to the lack of intra-dimensional correlations within such datasets. This poses a serious drawback in mission-critical business applications, as most important business decisions in today’s digital age rely on some sort of structured tabular data. Hence, GenAI primarily serves as a suite of productivity tools in business applications.

Meanwhile, tumultuous macroeconomic conditions have made margin optimization an imperative for every organization across every industry. This is a very challenging task, and the only silver lining lies in the abundance of data. Yet, traditional approaches for margin maximization can’t leverage big data effectively due to sparsity, and GenAI doesn’t help because these data are generally tabular in nature. In this session, we will introduce a novel neural network-based method that transcends these limitations. We will also show how this AI can be seamlessly integrated with GenAI to drive the next level of margin improvement.

Michael Wu

Everyone Deserves A Great Manager

Leaders have the biggest impact on any organization’s result. Yet leadership has never been as challenging as right now. Especially within the fast-moving hospitality industry. During this session, Victoria Roos Olsson, bestselling WSJ co-author of “Everyone Deserves A Great Manager” and renowned leadership expert at FranklinCovey, will share the 6 Critical Practices that any leader should keep in their toolkit. She will also draw from her own experiences as an executive within the global hospitality industry.  Leaders will get a chance to reflect on their own leadership and the culture they build in the teams and organizations they lead.  They will leave with insights as well as practical tools on how to meet the challenges of today’s leadership.

Victoria Roos Olsson

Straight Talk: How to Build an Inclusive Culture in Today’s Marketplace

Today, Americans are divided in almost every way possible. Business and community leaders struggle to find balance in the way they communicate, how they create value, and on what issues they take a stand. There is a high price to pay for getting it wrong.

This session will highlight points of difference and agreement across cultural groups while explaining the impact of all this change and conflict is having on our customers and employees. Action steps to encourage greater cross industry collaboration will be shared.

Gerry Fernandez

Presidents of Professional Association

Today’s colleges and universities face an unprecedented array of challenges and threats. These include enrollment declines, rising costs and student debt, emerging college alternatives, and political interference. Yet, according to Datassential recent survey, the campus dining segment has projected the most organic revenue growth of 3%, the highest in food industry!!

The mission of NACUFS, NACAS, CCUFSA and IFMA is to provide excellence services and benefits to it’s members.

Let’s hear from these leaders as they discuss how we can collaborate to advance the campus dining, quality of life experience and how to serve the members and our customers even better.

Moderated by:
Rafi Taherian, AVP of Yale Hospitality

Panelists:
Phil Kafarkis, President & CEO, IFMA
Robert Nelson, Presidents & CEO, NACUFS
Rich Steele, CEO, NACAS Ed Townsley, Executive Director, CCUFSA
Ed Townsley, Executive Director, CCUFSA

Med Diet is #1 Again – Convergence of Scientific Evidence & Market Trends

The traditional Mediterranean Diet & Lifestyle are considered the world’s most evidence-based patterns for promoting health and longevity. Expert consensus has even identified the Mediterranean diet as the easiest to follow among healthy eating patterns, and “#1 Best Diet” seven years straight according to US News & World Report.  This diet is also consistent with patterns described as “planetary” or sustainable. We’ll summarize the evidence and look at the business opportunities.

Stefanos Kale

Worcester Commons

Food = Fun: Challenging new social norms with comfort foods

Learn how leveraging emotion with food can lead to a more positive college experience. In a world of ever-growing awareness of the food we consume, students are demanding more nutritious and sustainable offerings in their dining halls. But what are we missing? Chefs must balance incorporating a global pantry into their menus but should not lose sight of those classic experiences that students bring with them which can support students’ social needs. In this jovial session, chefs will go back to basics, exploring classic techniques that can help elevate even the humblest dish making one wonder if a hotdog could truly be the secret to student success.

Matthew Britt, CEC, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Global Nourish: Brain-Boosting & Anti-Inflammatory Bites and Beverages

Discover the art of crafting nourishing, globally inspired dishes and drinks that feed both the mind and body, in our workshop. This immersive session is dedicated to exploring the potent power of food as a catalyst for enhanced mental clarity, reduced inflammation, and overall well-being. Our journey takes us across continents, from the rich, antioxidant-packed Mediterranean diets to the omega-3 laden seafood of Japan, and the fiber-rich grains of South America. We will dive deep into the science and tradition behind brain foods, highlighting ingredients known for their anti-inflammatory properties and mental health benefits. “Global Nourish” is more than just a cooking class; it’s a philosophy that embraces the joy of eating as a communal and mindful practice. By integrating better-for-you comfort foods from around the globe, we invite participants to redefine their dining experience. This workshop will equip the participants with the knowledge and skills to create meals that are not only satisfying to the palate but also beneficial to their student’s health and academic performance.

Jon Poyourow, MA, RD, LD, CSCS, WCCE, Associate Professor, Johnson & Wales University | College of Food Innovation & Technology

Plant-based Planet: Inspiring Foods from Diverse Cultures

Expand the student dining experience by exploring a treasure-trove of plant-forward cuisines and recipes honed over generations around the world. Learn how history, geography, economics, lack of refrigeration, and religion have all pushed plant-based approaches to new heights, not only delivering better flavor and satisfaction, but also greater health, nutrition, and longevity. In this workshop participants will learn to recognize plant-based drivers, devise strategies for their adoption in student dining, and prepare and taste exemplar dishes from around the world.

Branden Lewis, Ed.D, CEC, Professor Johnson & Wales University | College of Food Innovation & Technology

Sweet Doughs: Crafting Irresistible Sweet Treats

Join our immersive workshop to master the art of sweet doughs! In this hands-on session, participants will delve into the art and science of crafting exquisite sweet doughs that form the foundation for an array of delectable treats such traditional cinnamon rolls, pecan buns, Danishes, and many more. Whether you’re a seasoned baker or a novice enthusiast, this workshop offers something for everyone.

During the workshop, you’ll learn the secrets behind creating perfect sweet doughs from scratch, exploring various techniques, ingredients with health benefits, and flavor profiles. Come and experience each step of the process and learn invaluable tips and tricks along the way.

Rick DeMaria, BS, MA, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Worcester Commons

Culinary Techniques to Adapt Recipes to Accommodate Food Allergies and Specialty Diets Adapting recipes to accommodate food allergies or specialty diets can be challenging. Recipe development is a science, and it is not always as simple as a one-to-one swap. This culinary workshop will help participants gain culinary confidence and learn skills to adapt recipe without changing the integrity or taste of the final dish.

Conducted by Chef Dietitian Julie Lopez

Student Union Ballroom

Dinner Speaker: Dr. Melissa Baker, Department Chair, Hospitality and Tourism Management Dept.

UPub, Campus Center 2nd Floor

Worcester Commons

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 of the pressing issues from rising costs in food and labor, food insecurity and incorporate DEI, 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:
Temesgen Araya, Director of Dining, Williams College
Jeff Palmer, Senior Director of Campus Dining, UC San Diego
Kirk Rodriguez, Senior Managing Director Hospitality Service, Texas Tech University
Colin Porter, Director of Hospitality Services, Western University
Mary Molt, Associate Director Housing and Dining, Registered Dietitian, Kansas State University

Worcester Commons

Worcester Commons

Fun = Flavor: Developing distinctions in our comfort food choices

While identifying and serving college classics students want is important, creating offerings that capture this desire, while adhering to what we know is good for you, can challenge any chef. In this follow up session, learn how having fun in the kitchen doesn’t mean given up flavor. Dive into what alternatives can be implemented to help elevate the classic comfort foods our diners crave while not giving up critical flavor notes important to these dishes. Participants will capture emotion with foods we all know and love, but look to offer surprising twists that will provide the illusion of eating those not-so good for you favorites without many of the hidden nutritional challenges.

Matthew Britt, C.E.C, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Culinary Compass: Navigating Global Flavors for Wellness & Connection

Delve into the rich tapestry of global cuisine with our second workshop, “Culinary Compass: Navigating Global Flavors for Wellness & Connection.” This experience is designed to expand upon the themes of mindfulness, healthy living, and the cultural diversity of food. As we journey through the culinary landscapes of China, the Middle East, India, and Thailand, we’ll explore how traditional dishes from these regions can support student well-being, promote sustainability, and encourage healthy eating practices.

Participants will learn to create affordable, nutritious meals that cater to diverse dietary needs, including gluten-free and plant-based options. We’ll emphasize the importance of using fresh ingredients to craft delicious, easy-to-replicate dishes and mocktails that resonate with the modern student’s lifestyle. Attendees will discover how food can be a powerful medium for fostering connections, enhancing mental health, and embracing a global perspective on wellness. “Culinary Compass” is more than a cooking workshop—it’s an invitation to cultivate a deeper appreciation for the world’s culinary heritage and its impact on our physical and emotional health.

Jon Poyourow MA, RD, LD, CSCS, WCCE, Associate Professor, Johnson & Wales University | College of Food Innovation & Technology

From Method to Mastery: Incorporating Grains into Menus for Change

Emerging from years of perceived triviality, grains are taking center-stage for chefs and diners alike. Many exotic cereals are being featured on menus crafted to showcase their inspiring interest, textural appeal, and increased healthiness. Learn and apply the seven secrets to incorporating sustainable whole grains into your culinary repertoire for a fresh and novel approach to your recipe and menu design process.

Branden Lewis, Ed.D, CEC, Professor Johnson & Wales University | College of Food Innovation & Technology

Quick Breads: Fast and Flavorful Bakes for Breakfast

Roll up your sleeves and get ready to bake! Embark on a journey through the wonderful world of quick breads in this exciting and hands-on workshop. Quick breads are a beloved staple in baking, known for their simplicity, versatility, and delicious results. Not only will the student learn about the key ingredients that form the foundation of quick breads, including flour, leavening agents, fats, sugars, and flavorings, but also how to substitute and make healthier alternatives. Discover how different ingredients contribute to the texture, flavor, and overall success of the bakes.

Whether you’re craving a warm slice of banana bread, a fluffy batch of muffins, or buttery biscuits fresh from the oven, this Quick Breads workshop will inspire you to unleash your creativity and bake with confidence.

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.

Let the competition begin!

Show Chair: John Noble Masi
Judges: Lead Judge Christopher Tanner, CEC, CCE, AAC
Elena Wisler, CEPC, AAC
Derrick D. Davenport, CEC, CEPC, MBA
Dale Miller, CMC, WGMC, AAC
Michael Morgan, CEC, FMP, AAC, ACE
Victor Sommo, CEC
Nick Zakharoff, CEC
Walter S. Zuromski, CEC, CCE
Michael Beriau, CEC, AAC
Fritz Sonnenschmidt, 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 Christopher Tanner, CEC, CCE, AAC
Elena Wisler, CEPC, AAC
Derrick D. Davenport, CEC, CEPC, MBA
Dale Miller, CMC, WGMC, AAC
Michael Morgan, CEC, FMP, AAC, ACE
Victor Sommo, CEC
Nick Zakharoff, CEC
Walter S. Zuromski, CEC, CCE
Michael Beriau, CEC, AAC Fritz Sonnenschmidt, CMC

Worcester Commons