Program Schedule

Tuesday June 16th

7:30 am

Light, Healthy New England Breakfast
10th Floor Campus Center

8:30 am

General Session
Menu Momentum: 10 trends and strategies driving today’s foodservice growth
For a decade, Flavor & The Menu magazine has been tracking foodservice
trends and translating significant patterns into real, flavor-focused
menu-development strategies and solutions for foodservice operators. In
this session, editors Kathy Hayden and Cathy Holley will highlight 10
major trends representing the most “menu momentum,” and explore the
factors within these categories that will keep campus-dining programs
inspired, on-trend and flavorful. From the reshaping of traditional dining
habits and dayparts to the newest global translations, the hottest
handhelds and clever beverage developments, this session will tap the
trends and strategies offering the most menu-development potential and the
greatest appeal for today’s college and university diners.                               

Presenter: Cathy Holley & Kathy Hayden, Editors, Flavor & The Menu magazine
11th Floor Campus Center

9:15 am

General Session
Food Allergy and Celiac Disease (gluten free)

Presenter: Debora Duro
11th Floor Campus Center

9:45 am

General Session
Presenter: Steve Sweeney
11th Floor Campus Center

10:15 am


10:25 am

Transforming Traditional Mexican into Modern Southwestern
Modern Southwest Cuisine borrows from three major culinary cultures influences for its inspirations:    Native American, European,   and Mexico.   The most important of these is the traditional cuisine of Mexico.    The Mexican Kitchen is one of the worlds richest culinary  deposits  for ideas; with its subtle and complex  flavor combinations,  diverse  sauces,  multiple cooking techniques and  exotic  ingredients. It is a truly unique source for chefs. This session will be an overview of the popular Modern Southwest dishes, for the America dining public, that I have created over the last 30 years that were influenced by Mexican cuisine.  A tasting of modern tamales and a culinary analysis of the creative process behind them will be the central focus of this session.
Presenter: Chef Mark Miller
11th Floor Campus Center

10:45 am

House Foods America Corporation
11th Floor Campus Center

10:55 am

Opportunities for Continued Education & Professional Development in Asia
Presenter: Chef Martin Yan
11th Floor Campus Center

11:20 am

General Session
Presenter: Chef Suvir Saran
11th Floor Campus Center

11:40 am

Bean Cuisine
We will discuss the notion that bean protein will play a pivotal role in the future as meat and fish become more scarce; colleges and universities will likely be right out front and leading the charge.
Presenter: Erik Henry, Bush Brothers & Company
11th Floor Campus Center

11:55 am

Mexican Flavors
Presenter: Chef Roberto Santibanez              
11th Floor Campus Center

12:25 pm

Street Foods of Japan

Today most of the street foods have disappeared from Japanese food culture, but many of those foods that originate hundreds of years ago continue today as restaurant fare. These original street food vendors sold nigiri-zushi, tempura, udon and soba which today are some of the most popular Japanese foods in America. As the society and culture matured and infrastructure and technology developed these original street vendors over the years transferred their operations to permanent indoor restaurants. Strict hygiene regulations set by local and national governments also accelerated the decline of these street vendors. Today there do remain some vestiges of the street vendor age. They appear mostly at shrine festivals or outdoor events. These hardy vendors in their stalls prepare dishes such as yakisoba (seasoned sautéed ramen noodles), okonomi-yaki (an abundantly stuffed pancake), tempura, gyoza pot stickers, taiyaki (a large cookie in the shape of a fish filled with sweet bean paste), yakitori, oden (a very Japanese version of pot-au-feu), and ramen (hot ramen noodle soup), soba and udon noodles.

The dishes demonstrated during Hiroko’s presentation are ramen noodles, both miso flavored and shoyu flavored and okonomiyaki stuffed pancake. Hiroko describes how these foods follow the basic healthful tenants of Japanese cuisine – though full of flavor and a variety of delicious ingredients, they are lighter than most Western fast foods, served in modest portion size and for the most part nutritionally balanced. Hiroko will highlight the ingredients and techniques that will be used in the hands-on workshops.

Presenter: Chef Hiroko Shimbo       
11th Floor Campus Center

12:55 pm

Round Table
What’s hot on your campus?
Moderator: Gregg Wallis, On Campus Hospitality
11th Floor Campus Center

1:30 pm

10th Floor Campus Center

2:30 pm – 5:30 pm

Workshop 1:
Mediterranean Flavors
Small Plates from Spain and Street Food from Greece, Turkey and Morocco
Chef Joyce Goldstein
Berkshire Dining Commons

Workshop 2:
Tapas and other Global Small Plates
In this workshop chefs will explore the world of small plates and portions.  Interest in small plates has grown exponentially in recent years as many consumers look to eat less as well as experience more in a typical meal situation.  Some classic tapas dishes will be included as well small plates from other cuisines.  A number of cooking techniques will be employed including grilling, pan roasting, deep and shallow frying, raw and more.  Participants should come away from this workshop with lots of executable recipes and ideas to take back home with them.
Chef John Ash
Berkshire Dining Commons

Workshop 3:
Asian Street
This workshop will cover some of the most famous regional street foods and demystify the staple ingredients of the each region.   We will cover Thailand, Vietnam, and China with dishes  Sew Mai Dumpling, Sugarcane Shrimp (Chao Tom), Pho Beef Noodle Soup, Green Papaya Salad, Thai BBQ Chicken, and Thai Sticky Rice.  This Workshop will help you understand how to take authentic ingredients and apply them to real world food service operations
Chef Jet Tila
Berkshire Dining Commons

Workshop 4:
Japanese recipes that are suitable for volume food service operations
Workshop attendees will prepare ramen noodle dishes – the “Japanized” Chinese noodle preparations that have been popular in the country for hundreds of years. Ramen noodle dishes have a very wide variety in flavors, toppings and serving temperatures.  The full repertoire of ramen preparations is a fascinating, lengthy and complex subject by itself.  Here we will master representative hot and cold ramen dishes.
Chef Hiroko Shimbo
Berkshire Dining Commons

Workshop 5:
From the Streets (with love) to your Hearts
During this workshop you will learn basic techniques and simple ingredients to satisfy your guest with one of the healthiest cuisines in the world… Mexican!!  There are many great Mexican street foods and we will explore a few of them.  There is no better or healthier snack than a street quesadilla filled with all kinds of vegetarian options, you will learn how to set up a quesadilla station or Mexican snack station. We will also make “Tortas” the infamous Mexican sandwiches and will produce all the tricks, the pickles, and relishes that make this small plate Mexican street foods in too such a hit when added to menus.
Chef Roberto Santibanez
Berkshire Dining Commons

Workshop 6:
Street Food in Hong Kong/China
Chef Martin Yan
Berkshire Dining Commons

Workshop 7:
Everyday Thai by Chai
Street food vendors in Thailand play a crucial role in the everyday lifestyle of Thai people.  The influence of Thai street food in Thai restaurants is immediately noticeable from Satay skewers to Pad Thai and even Mangoes with Sticky Rice.  This class is designed for chefs, caterers and culinary professionals who want to experience the authentic flavors of Thai cuisine while you also discover the building blocks of Thai food.  You will also learn what makes Thai food so unique and flavorful and what makes it one of the world’s healthiest cuisines.  From this session you will learn how to cook quick and easy delicious street food dishes from Pad Se-Ew to Pad Thai and even the special Summer dessert, Siamese Ruby (Tub Tim Grob). 
Chef Chai Siriyan
Berkshire Dining Commons

Workshop 8:
The Variety of Colombian Gastronomy
Introduction to an anonymous cuisine with a myriad of resources. Description and recipes of the authentic Colombian culinary traditions that can open the creativity to new cooking trends.
Mario Ferro
11th Floor Campus Center

Workshop 9:
Gluten-Free Gourmet
From pasta and pizza to cakes and cookies! This class will explore the alternative ingredients used to replace wheat flour in cooking and baking. An emphasis will be placed on texture and flavor in the production of basic foods and pastries.
Chef Dean Lavornia, Johnson and Wales University
11th Floor Campus Center

6:30 pm

Clam Bake
Enjoy a New England summer tradition featuring lobsters, chowder and steak.
Lawn outside of Campus Center

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