Detailed Program Schedule

Monday, June 8

7:00 AM Light, Healthy New England Breakfast
Campus Center 10th Floor

7:00 AM Registration
Campus Center Auditorium

8:00 AM Welcome and Introduction
Campus Center Auditorium

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

8:10 AM General Session III
Campus Center Auditorium

Sustainable Seafood:
A Chef’s Responsibility to Promote Sustainable Seafood Economies

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

8:45 AM General Session IV
Campus Center Auditorium

The future of food: what will our plate look like in 2020?
Multiple lines of evidence indicate that in an optimal diet, most calories would come from a balance of whole grains and plant oils, proteins would be provided by a mix of nuts, beans, fish, and poultry, and that this would be accompanied by abundant amounts of fruits and vegetables. Recent dietary trends suggest the emergence of two Americas, one whose plates resemble the optimal diet, and another whose plates are dominated by refined starch, sugar, and processed meats. Bringing all to a healthy table will require a combination of education, a supportive food environment, and proactive policies that promote healthier diets.

Speaker: Dr. Walter Willet (Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at Harvard Medical School, Boston, MA)

9:20 AM Industry Presentations
Campus Center Auditorium

9:40 AM Refreshment and Networking Break
Campus Center Auditorium

9:50 AM Culinary Demonstrations II
Campus Center Auditorium

Sink or Swim: The Future of Fish in the Mediterranean Diet
Chef Diane Kochilas (TV host, Author, Collaborator, Athens, Greece)

Blooming Flavors
Keeping taste paramount whilst keeping your operation healthy, wealthy and wise.

Chef Suvir Saran (Chef, Cookbook Author, Educator and Farmer, Hebron, New York)

A Chef’s Role; Designing Flavorful Food for your Health

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

Classics will never die. Learn it, eat it, love it
Chef Ong will demonstrate grilled banana leaf wrapped salmon with chili-sambal sauce
Chef Alexander Ong (Chef Consultant, San Francisco, CA)

Chicken roulade wrapped in prosciutto
Chicken roulade stuffed with Portobello mushroom duxelles, wrapped in prosciutto, with braised Belgian endives and porcini mushroom sauce with madeira wine.

Chef Roger Elkhouri (Senior Executive Chef, Rice University, Houston, TX)

11:30 AM General Session V
Campus Center Auditorium

Striving for Culinary Excellence in the Retail World
Chef Wendorff will take a look into how their company is staying ahead of the culinary curve buy taking a deep dive into customer trends in the marketplace.

Speaker: Eric Wendorff (Corporate Operations Executive Chef, Wegmans Food Markets, Inc., Rochester, New York)

12:00 PM General Session VI
Campus Center Auditorium

Flavor Trends Timeline
This session will walk through a timeline of trending flavors — from teriyaki to gochujang — to lend insight on modern flavor builders making up menus in the next few years. We’ll explore those trending ingredients lending signature flavors to menu items and look at what’s following in Sriracha’s wake, and how the fast-track infiltration of flavors has altered the trend-timeline cycle.

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

12:30 PM Lunch
Campus Center, 1st Floor Concourse

1:30 PM Workshops
Hampshire Dining Commons

Practical Sushi & Japanese Recipe technique.
Sushi and Japanese cuisine on Campus is in high demand. Providing authentic flavor profiles and techniques has always been a challenge in the college and university environment, until now. In this workshop, Chef Jet Tila will guide you through these ancient techniques and making them practical and delicious for the high volume environment. You will have a better understanding of the fundamental building blocks to creating a successful Japanese program. You will learn how to make sushi rice, maki sushi, Nigiri sushi, and fundamental recipes such as Teriyaki from scratch. Also there will learn Ramen 101.
Chef: Jet Tila (Chef, Consultant, Television Personality, Los Angeles, CA)

“Grab and Go” Indian food today
On my frequent visits to my home in India one of the things that I have noticed changing is the availability of prepared foods. More and more people are joining the middle class that works all day. This has created the need to have ready “grab and go” food. The influence of the western world has led to them create dishes that fit this category without compromising the integrity of the cuisine.
In Mexico you have Burritos, in the middle-eastern countries, the Gyros and in India Kathi Kababs. In the early 1970’s the Frankie was introduced on Beach Candy Beach, Bombay and instantly became the rage. I served them at the Bombay Café for 20 years. The Lamb Frankie was voted as one of the hottest dishes by LA Magazine. Frankies are Rotis or flat breads with an egg wash on the outer layer, wrapped around one of a variety of fillings and seasoned with chutneys.
Traditionally deli meats or cold cuts have not been part of the Indian food scene. Sandwiches have mostly been made with cucumbers and tomatoes. My version uses potatoes, cucumbers, tomatoes, cheddar cheese, onions, mint chutney and a sprinkling of chaat masala to make the perfect Bombay Vegetable Grilled Sandwich.
We will also prepare Lamb kabab sliders with sweet tomato chutney, cabernet infused caramelized onions, goat cheese and arugula served with Masala Fries, a favorite of the patrons of Neela’s in downtown Napa.
Finally we will prepare Vegetable Uppama. Cream of wheat is cooked with a variety of vegetables, mustard seeds, kari leaves, ginger and green chiles. Today airlines in India offer it as a ready bowl for the passengers as a quick satisfying snack.

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

Coastal food from Mexico
Learn how to prepare seafood from Mexico, master the art of “cooking ” raw fish with lime juice for delicious ceviches to soups, one dish meals and amazing fish entrees such as pescado a la veracruzana ! along with salsas and desserts!

Chef: Iliana de la vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Sustainability as Creativity in Seafood Cookery
Retooling classic flavors to utilize sustainable culinary opportunities.

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

Real Southern Comfort
The American South is known for its incredibly delicious dishes, with a down-home comfort style that can’t be matched anywhere else. Unfortunately, dishes like fried chicken, over-cooked greens, and deep-fried bacon-wrapped macaroni and cheese have become stereotypes of Southern food— unrecognizable caricatures, spawned from the myth of “moonlight and magnolia” and combined with a regional deficit of education and profusion of poverty. Historically, Southern cuisine is grounded in agriculture and colored by global culinary influences as a result of 500 years of settlement. Southern foodways have been intensely affected by the dynamic of a social structure fraught with conflict; the contradiction between the realities of privilege and poverty continues to inform the region’s food traditions. The future of Southern food pays homage to these varied influences; celebrates an authentic past based in agriculture and regional ingredients; and highlights community, place, and history.

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

Simply Mediterranean
Why is Mediterranean food so popular? It might be the creamy pastas, the thin crust melt-in-your-mouth pizza, cheeses like manchego and feta, fresh vegetable salads, lots of herbs, citrus, and a good dose of extra virgin olive oil. Every year I travel and teach around the Mediterranean,- Italy, Spain, Morocco, Provence in the south of France and Greece and I get so excited about this food because the cooks are passionate about using the best and most healthy ingredients. A tomato tastes sweet and with a perfect balance or acidity, fennel is crunchy with a light licorice flavor and lemons are full of juice. Here, they take what’s fresh from the garden or the market at its peak and cook it simply to bring out the most incredible richness of flavors. If you love these healthy Mediterranean foods, you’re going to love this class!

Chef: Joanne Weir (Chef, Television Personality, Cookbook Author, San Francisco, CA)

Museum of Modern Protein ( MOMP)
Seeing a new design through the same kaleidoscope. I shall demonstrate how to cut down on protein from red meat, not removing it completely. I keep the essence of meat, by not inbreeding but marrying him to another protein in the world. The Museum of Modern Protein does not wish to alienate meat but Blend it interestingly with Mushrooms to retain the umami and cross over party lines to meet different proteins in vegetables and grains.

Chef: Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor, New York, NY)

Vegetarians en vogue… “The rise of plant-forward cuisine”
In this seminar, “plant forward” recipes that Chef Steve has placed into numerous operations will be showcased. University dining, large retail supermarket and restaurant chain recipe items will be defined and prepared. Several of the items are universal and can be utilized in multiple menu categories including sandwiches, entrée salads and center of the plate entrees. These recipes were selected because of their unlimited menu usage.

Chef: Steve Petusevsky (Chef and Culinary Innovator, Plantation, Florida)

Upscale comfort foods; MORE is LE$$
We will demonstrate a strategy to reduce portion size while maintaining perceived value and customer satisfaction. Our demonstration will cover presentation techniques, profitable plating arrangements, value added side dishes and focus on craveable flavor. All of these primary characteristics are critical coupled with a twist on health and wellness and better for you food menu items. Sometimes MORE is LE$$. We will have participants from the audience come up to share in the plating presentations.

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

Flavor Forward – A sustainably fun and playful way to keep your offerings fresh, delicious, and mindful
Join Chef Saran as he showcases the path to making seasonings, herbs and aromatics your go-to tools for the next chapter in our industry. With spices and ancient techniques to garner maximum flavor, you can harness the power likely to define tomorrow’s chef.

Chef: Suvir Saran (Chef, Cookbook Author, Educator, and Farmer, Hebron New York)

Sink or Swim: The Future of Fish in the Mediterranean Diet

Chef Diane Kochilas (TV host, Author, Collaborator, Athens, Greece)

Classics will never die. Learn it, eat it, love it.
In this workshop we will learn how to make Roasted Hainan chicken with chicken rice & ginger-chili sauce, Grilled banana leaf wrapped salmon, with red chili-sambal sauce, Chili prawns, “Chap Chye” a classic Nyonya stir fried vegetable dish and Claypot braised E-Fu mein with mushrooms & garlic chives.

Chef: Alexander Ong (Chef Consultant, San Francisco, CA)

6:00 PM Industry Sponsor Reception
Campus Center Blue Wall

7:30 PM Cutthroat Event II
11th Floor Campus Center
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 those 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.

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