FAQs
What are the dates of the 13th Annual Tastes of the World Chef Culinary Conference?
The conference will begin Monday, June 11, 2007 at 7:30 a.m. at the UMass Campus Center and will conclude Friday, June 15, 2007 at 4:00 p.m. after the ACF team competition located in Berkshire Dining Commons. Please check our schedule on the web for the latest update! www.umass.edu/chefconference
Where exactly is the conference being held?
All sessions, breakfast and lunch on Monday will be held in the UMass Campus Center. On Tuesday through Thursday breakfasts and all sessions will be held in Berkshire Dining Commons. The ACF competition on Friday will be held in the Berkshire Dining Commons.
How do I register for the conference?
You may use the registration form included in the mailing or use our on-line registration service. Our on-line registration service uses a Verisign Secure Server certificate to safeguard your transaction.
How do I make hotel reservations?
The Hotel and Travel page contains all the information you need to make reservations and receive special group rates at the UMass Campus Center Hotel and Holiday Inn Express Hotel. Please note you need to identify yourself as part of the UMass Chef Conference the cut-off date is May 9, 2007 for these special blocks of rooms. There will be shuttle service from the Holiday Inn Express to the UMass campus and from the Campus Center Hotel to the events during the conference. Registrants are responsible for making their own hotel arrangements.
What is the dress code for the conference? What should I bring?
Business-casual dress is encouraged for all presentations on Monday and all dinners. Dress attire is encouraged for the banquet. The clam bake is more of a relaxed dinner outside on the University campus. Chef uniforms are required for all workshops Tuesday through Thursday. UMass will provide aprons, gloves, towels and some knives. Participants are encouraged to bring their culinary tool kits, knives and a camera. Please check with your airline for knife transportation.
What is there to do during any free time we may have?
There are many area attractions to visit while in the area. A few of these attractions are Yankee Candle, Historic Deerfield, downtown Northampton, Basketball Hall of Fame and Six Flags New England. For more area attractions please visit the pioneer valley website at www.valleyvisitor.com
Does the registration fee cover all the meals?
The conference will cover most meals: all breakfasts, lunches and dinners Monday through Thursday.
Is the conference open to everyone?
This conference is open to chefs, dietitians, food service managers, educators and trade people, regardless of affiliation.
What type of recognition will the attendees receive?
All attendees will receive certificates of participation with the number of American Culinary Federation credits and a 2007 seminar manual with many great recipes. Participants may also apply for UMass continuing education credits and American Dietetic Association credits. To apply for these credits please see Dianne Sutherland or Laura Snyder during the conference for an application. For the team competition the winning teams will receive ACF medals.
What’s the ACF team competition?
We will again be hosting an ACF Competition for teams of four during the last day of the conference, June 15. Six ACF certified judges will be judging the competition. It is open to all participants who are registered for the full week and takes place beginning on Thursday June 14, 2007 from 3-4 pm for your menu writing and continues Friday, June 15, 2007 starting at 6:00 a.m. and ending at 4:00 p.m. Please make travel arrangements accordingly.
You may elect to register as an individual member and the conference will assign you to a team or you may register a team of four. Please be sure to indicate if you have your own team and your team members on your registration form.