LOCATION AND TRAVEL INFORMATION: The conference will take place at the University of Massachusetts at Amherst, located in the scenic Connecticut River Valley. Amherst is served by major airlines through Bradley International Airport in Windsor Locks, Connecticut (about 1 hour by car) and Logan Airport in Boston (about 2 1/2 hours by car). Rental car and bus services are available from both airports. The Valley Transporter provides a shuttle service to and from both airports. RESERVATIONS ARE REQUIRED for the Valley Transporter, call (800) 872-8752 or (413) 253-1350 for details. For driving directions please check the UMass website at http://www.umass.edu/umhome/visit_campus/directions.html.

ACCOMMODATION INFORMATION: Registrants are responsible for making their own hotel arrangements. We recommend you make reservations early, as it is a busy time of year in the area. A block of hotel rooms are on hold at the Holiday Inn Express Hotel the room rate is $105.95 for single and double rooms Sunday through Thursday. The cut off date for this room rate is May 4, 2006. To make reservations, telephone the hotel directly at (413) 582-0002 - you must identify yourself as affiliated with UMass Chef Conference. A block of hotel rooms are also on hold at the Howard Johnson Hotel the room rate is $72.00 for single and double rooms Sunday through Thursday. The cut off date for this room rate is May 4, 2006. To make reservations, telephone the hotel directly at (413) 586-0114- you must identify yourself as affiliated with the UMass Chef Conference.

PARKING INFORMATION: Discounted parking passes can be purchased for $5.00 per day at Registration. The parking pass entitles the bearer of the pass to park in the Campus Center Parking Garage. Parking passes entitling conferees to park near the conference workshop facilities will also be available at registration.

EQUIPMENT TO BRING: Chefs are encouraged to bring their own tools and knives for the cooking workshops. Please check with your airline for knife transportation.