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University News
Culinary Legends, Science and Student Culture to Converge as UMass Amherst Hosts 31st Annual Chef Culinary Conference June 8-13
Alice Waters, Jet Tila, Dan Barber and Jessica B. Harris are just some of the renowned chefs and luminaries expected to appear at the conference
Culinary visionaries and celebrated chefs such as Alice Waters, pioneering matriarch of the farm-to-table movement through her flagship restaurant Chez Panisse, and Food Network star and avant-garde culinary entrepreneur Jet Tila, will be among the special guests at the University of Massachusetts Amherst’s 31st annual Chef Culinary Conference taking place on campus June 8-13.
The theme of this year’s conference, hosted by UMass Dining—ranked No. 1 for college and university dining in the nation by The Princeton Review for eight consecutive years—is “Power of Food: Harmonizing Health, Food, Culture and Sustainability.” The six-day event brings together more than 550 luminaries from the culinary and academic worlds, including participants from 70 universities, in a dynamic convergence of movements redefining the future of food in America: global flavors, cutting-edge research, cultural narratives and the influence of members of Gen Z.
Other notable conference participants scheduled to appear are:
- Dan Barber, chef and co-owner of green-Michelin-star restaurants Family Meal at Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York
- Jessica B. Harris, culinary historian, cookbook author, professor emerita at Queens College, City University of New York, and expert on the foods and foodways of the African Diaspora
- Walter Willett, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health, who has published over 2,000 original research papers and reviews and is widely recognized as the most-cited nutritionist internationally
- Tareq Hadhad, Syrian Canadian entrepreneur and CEO of Peace by Chocolate, honored as RBC’s Entrepreneur of the Year in 2020 and the recipient of Queen Elizabeth II’s Platinum Jubilee Medal
- Carolyn O’Neil, registered dietitian and Emmy-winning food journalist
- Rob Franek, editor-in-chief of Princeton Review and national expert on colleges and higher education
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“This is where the future of food is being crafted,” says Ken Toong, associate vice chancellor of Auxiliary Enterprises at UMass Amherst. “This conference transcends mere technique and trends; it encapsulates a bold vision, steadfast values and a commitment to harnessing food as a means to heal, connect and empower generations to come.”
Other highlights of the conference will include:
- Over 30 immersive, hands-on culinary workshops led by 16 elite chefs and Johnson & Wales faculty
- Presentations from three Harvard doctors unpacking the latest in gut health, lifestyle medicine and student wellness
- A Gen Z student panel providing real-time insights on food, belonging and identity in campus dining
- A Leadership Symposium for campus dining executives addressing the future of AI, sustainability, marketing and cultural relevance
- Culinary competitions, including “Cutthroat Kitchen” hosted by Jet Tila
- A vendor trade show unveiling the future of foodservice technology, ingredients and design
- Expert-led C-suite panels and forums on diversity, communication and climate initiatives
- A specialized nutrition and health track targeting dietitians, operators and healthcare professionals
- A two-day healthcare segment in collaboration with the UMass School of Public Health & Health Sciences
- Live cooking demonstrations, tastings and cultural showcases
More details can be found at http://www.chefculinaryconference.com.