Program Schedule

Monday June 7th

7:30 am

Light, Healthy New England Breakfast/Registration
10th Floor Campus Center

8:30 am

Welcome

8:35 am

General Session
Campus Dining: What's Cooking and What's Not?
Campus Dining is arguably the most complex, creative and exciting segment of food industry, with multiple venues working 24/7 to satisfy a diverse and demanding patron base. Most schools are enjoying a healthy growth in this challenging economy. Nancy will you how to keep tough customers excited and engaged through innovative foods and flavors, menu format, service systems and styles, menu format and environmentally conscious operations.
Presenter: Nancy Kruse , President, The Kruse Company
11th Floor Campus Center

9:10 am

General Session
Home Cooking At Street Level: The Best U.S. Restaurants
Foods have been processed for thousands of years to improve safety, nutritient bioavailability, shelf-life, food value and food quality. Current consumer and health professionals often regard processed foods as nutritionally unacceptable. However, it is often hard to define a processed food in this context since almost all foods are processed and some processed foods are nutritionally well balanced. The reality of today’s food supply is that many of the populations in most need of healthy foods require economical, convenient food products that must also taste good. It will be very challenging to meet consumer demand for healthy and safe foods unless processed foods are part of the diet. Therefore, the challenge to the food industry is to develop food processing technologies that can help the entire population increase their consumption of healthy foods and food components such as fruits, vegetables, whole grains and bioactive compounds such as omega-3 fatty acids which have limited availability in nature. This talk will provide examples of why food processing is critical to the world food supply and will give examples of how processing operation can be utilized to make the nutrients in our foods more readily available to the people of the world regardless of location or economic status.
Presenter:Gerry Ludwig
11th Floor Campus Center

9:40 am

General Session
The evolution of processed foods and opportunities for improving health
Foods have been processed for thousands of years to improve safety, nutritient bioavailability, shelf-life, food value and food quality. Current consumer and health professionals often regard processed foods as nutritionally unacceptable. However, it is often hard to define a processed food in this context since almost all foods are processed and some processed foods are nutritionally well balanced. The reality of today’s food supply is that many of the populations in most need of healthy foods require economical, convenient food products that must also taste good. It will be very challenging to meet consumer demand for healthy and safe foods unless processed foods are part of the diet. Therefore, the challenge to the food industry is to develop food processing technologies that can help the entire population increase their consumption of healthy foods and food components such as fruits, vegetables, whole grains and bioactive compounds such as omega-3 fatty acids which have limited availability in nature. This talk will provide examples of why food processing is critical to the world food supply and will give examples of how processing operation can be utilized to make the nutrients in our foods more readily available to the people of the world regardless of location or economic status.
Presenter: Eric Decker, Department of Food Science University of Massachusetts, Amherst
11th Floor Campus Center

10:10 am

General Session
11th Floor Campus Center

10:15 am

General Session
Eating Well 101 - Stealth Health on the College Campus
Dr. Lilian Cheung will summarize the latest science-based recommendations for healthy eating and drinking. The presentation will focus on both diet quality and quantity as the foundation for culinary experts to create delicious and healthy offerings for college students.
Presenter: Lilian Cheung
11th Floor Campus Center

10:45 am

Break

10:55 am

Presentation
11th Floor Campus Center

11:15 am

Presentation
11th Floor Campus Center

11:25 am

Presentation
Everyday Thai by Chai
In this presentation, Chef Chai will share his experience accumulated from 2 generations of Thai cooking. The dishes included are a Thai grilled beef salad in a chili-lime dressing and a chicken coconut soup with galanga and lemongrass. These two dishes are among the top Thai dishes in restaurants across the nation. They are healthy and flavorful while being simple and easy to prepare and can be used for larger applications in schools and institutions.
Presenter: Chef Chai Siriyan
11th Floor Campus Center

11:45 am

Presentation
Mediterranean Comfort Food: A Meal in a Bowl
Presenter: Chef Joyce Goldstein
11th Floor Campus Center

12:05 am

Presentation
Simply Curry
Curry is probably the most misunderstood word in the culinary language. It is not a spice as many see in a jar, rather a stew! Neela will demonstrate two bases for curries, one from North India with an onion base and the other from the South with a coconut base.
Presenter: Chef Neela Paniz
11th Floor Campus Center

12:25 pm

Workshop Overviews

12:30 pm

Presentation
11th Floor Campus Center

1:00 pm

Lunch
10th Floor Campus Center

2:00 – 5:00 pm

Workshop 1:
Mediterranean Comfort Food: A Meal in a Bowl
This workshop will include soups, pastas and other grains, even desserts from around the Mediterranean.
Chef Joyce Goldstein
Berkshire Dining Commons

Workshop 2:
Home Cooking with Sustainable Fish and Shell Fish
In this hand on workshop we’ll prepare simple, home-style preparations of sustainable fin and shell fish from several cuisines including American, Mediterranean, Asian and Mexican. During the workshop we’ll discuss the importance of “sustainability” and each participant will be given source materials to help them make the right choices.
Chef John Ash
Berkshire Dining Commons

Workshop 3:
Pan Asian Home Cooking
This class will cover the home cooking techniques from all over Asia. Jet will also teach you how to apply the home techniques to your high volume kitchen.
Chef Jet Tila
Berkshire Dining Commons

Workshop 4:
Beyond Bok Choy
Discover the vegetables that Asians really do eat besides Bok Choy & ways to prepare them. We will create a four course menu using such fresh & pickled vegetables as the key ingredient of the meal.
Chef Alexander Ong
Berkshire Dining Commons

Workshop 5:
Building the Sexy Taco
Layering the heat and flavors of salsas, eschabeches, and slaws. Make a center of the plate item like Pork carnitas and home made corn tortilla. Some basic center of the plate item that we can all use as a base and discuss and have fun with salsas, escabeches, slaws.
Chef James Sanchez
Berkshire Dining Commons

Workshop 6:
An Indian meal demystified
We will prepare a full meal to include an appetizer, a lamb curry, two vegetables, a dal (lentils), rice and "Chapatis" (Indian flat bread) and finish the meal with a desert.
Chef Neela Paniz
Berkshire Dining Commons

Workshop 7:
At Home in the Thai Kitchen
This workshop will cover a 5 course Thai dinner that represents the various methods of cooking in Thai cuisine. There is a balance of flavors and textures which are unique characteristics of Thai food that can be prepared for larger scale applications including colleges. The methods covered in this workshop include stir-frying, slow-cooking and stewing curries as well as steaming. Chef Chai has hand-selected the most popular dishes from his restaurants in San Francisco to present and teach in this workshop including his signature dishes the "Spicy Angel Wings" and his award-winning "Pad Thai noodles". Both of these dishes have earned him awards and accolades nationwide. In this workshop you will also learn how to make mangoes with sweet sticky rice, a favorite dish in Thai restaurants everywhere. With his combined experience of growing up in the family food business and building on two generations of family recipes as well as owning two successful restaurants for almost 25 years Chef Chai will show you how to make these traditional Thai recipes practical for your own applications.
Chef Chai Siriyarn
Berkshire Dining Commons

Workshop 8:
The World of Japanese Curry
Making of udon from scratch and serving with varieties of toppings and sauces and broth. Ginger and tomato udon (cold) in sesame flavored sauce, Miso pork (cold) udon, Seafood curry udon (hot), correct teriyaki chicken (hot) udon…...
Chef Hiroko Shimbo
Berkshire Dining Commons

Workshop 9:
Home Cooking from Switzerland
Chef Bruno will sample some of Switzerland’s treasured dishes.
Chef Bruno Wehren
Berkshire Dining Commons

5:30 pm

Wine Pairing
The Marriage of Food and Wine

Finding the best food and wine combinations seems like a mysterious process that intimidates many of us. In this workshop John will talk about how we taste and then present a couple of strategies for wine and food pairing. This is an interactive workshop in which we’ll taste food and wine together and discover the dynamics of their interaction. This is a class for beginners as well as worldly "winos". (Limited to 35 participants.)

Chef John Ash
Berkshire Dining Commons/p>

5:30 pm

Reception and Sponsor Showcase
Campus Center Auditorium
Berkshire Dining Commons


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