Detailed Program Schedule

Sunday, June 7

12:00 PM Registration & Refreshments
Campus Center Auditorium

1:45 PM Welcome and Opening Remarks
Campus Center Auditorium

Speaker: Ken Toong (Executive Director, Auxiliary Enterprises, UMass)
Paul King (Freelance writer, Elmhurst, IL)

2:00 PM Opening General Session I
Campus Center Auditorium

The Future of Food in the Digital Era: Consumer Trends in an Eating Culture
Consumers are becoming more engaged and more powerful in the World of Food. Food is content — a cultural product to be shared, discovered, made and traded. And, digital innovations, especially social and mobile technologies, in the last 10 years have enabled this transformation, as consumers shift more and more of their everyday life onto their digital devices. 82% of smartphone users believe technology has improved how well they eat. 91% believe there will be “significant progress” in the world of eating, food shopping or food creation by 2024. Food is medicine. Food is play. Food is good to think. In the future, we will continue to see the rapid spread of food ideas, ideologies and “folk” nutrition through digital food life. But which ingredients, attributes and values will stick or just be passing fads will depend on visionary food companies and chefs who apply technology to create higher-quality food experiences that resonate with how consumers really eat-shop-live. Alone/Snacking. On-demand. Mobile. Digital.

Speaker: June Jo Lee (VP Strategic Insights for The Hartman Group, Bellevue WA)

2:40 PM General Session II
The Myco-Cultural Revolution
In a little over 200 years, the population of the world has grown from 1 billion people in 1804 to 7 billion people in 2012. By 2045, we will see another 2 billion people added to the global population in 30 years. Agriculture activities have developed and consumed a lion share of natural resources to feed the expanding population. The production of grain, fruit, and meat and other staples in recent years has taxed the soil, forest, air and water in an unstainable manner.
Most of the food produced comes from the botanical kingdom and animal kingdom. The fungal kingdom, where mushrooms belong to, has been a minor contributor to food production. While fungi are genetically closer to animals, they make an excellent source of food bearing characteristics of both plant and meat. Fungi are the ultimate recycler of organic materials. Along with excellent food quality in terms of nutrition and taste, mushroom cultivation returns more to the environment than it consumes.

Mushrooms to this date are still very much a hunter gatherer food especially in Eastern Europe and Asia. Large scale organized cultivation had only been developed since the 17th century. Starting with cellulosic agricultural waste, mushrooms could be produced in much larger quantity to add to the human diet, with much healthy benefits and in a earth-friendly and sustainable manner.

Speaker: David Law (President and CEO, Gourmet Mushrooms, Inc., Sebastopol, CA)

3:15 PM Refreshment and Networking Break

3:25 PM Culinary Demonstration
Campus Center Auditorium

Practical Japanese Technique-Maki Sushi
The key to a successful Japanese program is mastering the fundamentals. Jet will explain how to successfully cook rice, sushi rice, and make some basic sushi rolls aka maki sushi. This is just a portion of the overall workshop he will be conducting.

Chef Jet Tila (Chef, Consultant, Television Personality, Los Angeles, CA)

The Future of Southern Food
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)

Modernizing Indian Cooking
Worldwide the face of food is ever evolving, showcasing talents of today’s Chefs. Here is an example of two simple yet established recipes from Kerala, South India, giving us a wholesome delicious, healthy and sustainable dish.
Inspired by age-old recipes I have combined the Green Bean Poriyal “salad” and Meen Polichathu, tamarind glazed fish, into one perfect dish.

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

A new perspective to Mexican seafood
Cooking seafood with an acidic element that gives a fresh, delicate and unusual taste….

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

5:05 PM Refreshment and Networking Break

5:20 PM Wine Tasting and Presentation
The Greatest Time in History for Wine
We live in a time of unprecedented diversity in wine. We now have available to us more different styles of wine than ever before, made in a variety of places and from a wide variety of grapes. The choices are wonderful, especially as Americans have come to understand that wine can be an integral part of both fine dining and casual eating. But the choices can also be overwhelming. How do we choose from so many options?

One crucial step is to begin thinking of wine as food, as a staple on the table and subject to the same decision-making process we employ in selecting what we eat. In shopping for food, we have come to understand the paramount importance of high-quality ingredients. We’ve learned to consider the environmental, political, ethical, esthetic and economic implications of what we eat. The same must be true of wine. We also must overcome the sense that wine is not in any way snobbish or highfalutin. Though it can be profound, it is also simply a staple, like bread or salt, and must be understood that way.

Speaker: Eric Asimov (Chief Wine Critic of The New York Times and Author, New York, NY)

6:00 PM Cutthroat Event I 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 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. While watching the competitors try the dishes from guest chefs that were demonstrated during the afternoon.

8:00 PM UMass Pub
Campus Center 2nd Floor
Enjoy, relax, and network. A light reception with beverages will be provided.