Program Schedule

Monday June 16th

7:30 am

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

8:15 am - 9:00 am

General Session
Trends 2009: A crash course in the changing college dining market
Dr. Elizabeth Sloan, President of Sloan Trends, Inc., consumer and product trends columnist for Food Technology magazine and trends editor for Flavor and the Menu magazine, will present new directions in market-building ingredients/flavors, forms, dishes, cuisines and health benefits gaining critical mass among consumers on today’s menus. She will provide innovative insight into how youth eating patterns, needs and desires are changing and will offer marketable recommendations on how to differentiate menu items, provide a unique and exciting flavor experience, as create a buzz that will ensure healthy success.                                        

Dr. Elizabeth Sloan
11th Floor Campus Center

9:00 am - 9:45 am

General Session
Chasing the Yum
This session will help you understand the ingredients that make up the "yum" of Southeast cuisine and explore the Asian food pyramid.   I will show you how you can make healthy and nutritious foods very flavorful using the four flavors that make up Southeast Asian cuisine: hot, sour, salty and sweet. 

Chef Jet Tila
11th Floor Campus Center

9:45 am – 10:15 am

General Session
Fruits, vegetables, nuts and legumes vs. obesity and disease prevention : New Directions for Healthy Menus
Learn from the past and present practices  how we need to double our consumption of produce, reduce the sodium, smaller portion size for building healthier food choices

Larry Kushi
11th Floor Campus Center

10:15 am – 10:45 am

General Session
Future of our Oceans
This session will focus on the sustainability of our oceans and what we can do to protect them.

Chef John Ash
11th Floor Campus Center

10:45 am – 11:30 am

General Session
Healthy Mexican Kitchen                                           
We will explore the extensive use of fruits, nuts grains and vegetables in the traditional Mexican cuisine, from appetizers, to moles.

Chef Iliana de la Vegas
11th Floor Campus Center

11:30 am – 12:30 pm


12:30 pm – 1:15 pm

General Session
Cooking in the White House and balancing the small dishes with bold flavor in Washington DC.
Find out how former White House Executive Chef Scheib used the small plate, big flavor concept from serving the state dinners to the first family in White House kitchen.
Chef Walter Scheib
11th Floor Campus Center

1:15 pm – 1:45 pm

General Session
Exploring the Foods of Southeast Asia
Sweet, sour, salty, spicy, and bitter is how to best describe Southeast Asian Foods. With award-winning author and Asian food expert Corinne Trang as your guide, you will gain insight onto ancient food cultures and how they evolved borrowing from each other over centuries to create unique, simple, and healthful meals.

Chef Corinne Trang
11th Floor Campus Center

1:45 pm - 2:15 pm

General Session
Vegetable & Indian Home Cooking

Chef Suvir Saran
11th Floor Campus Center

2:15 pm – 2:45 pm

General Session
Thai Table, a few building blocks and aromas from Thai cuisine                             
This class is conducted by Award Winning Chef Chai Siriyarn of Marnee Thai, a critically acclaimed Thai restaurant in San Francisco.  It focuses on the balance of flavors of Thailand and is designed for chefs, caterers and other culinary professionals who want to learn how to cook the best dishes that Thai cuisine has to offer. You will get to try small bites and big flavors from Thailand as you discover what ingredients form the building blocks of Thai cuisine that have made Thai food one of the most popular world cuisines in the past decades.

Chef Chai Siriyarn
11th Floor Campus Center

2:45 pm – 3:15 pm

General Session
11th Floor Campus Center

3:15 pm – 4:00 pm

General Session
Kitchen Chemistry: Evolution of the Gastronomy of Taste
In this lecture and tasting, we will explore classic and contemporary flavors of gastronomy. We'll discuss the evolution of developing taste based upon sound, culinary "kitchen chemistry" and new, more interesting, contemporary approaches.
We will discuss ways to build new flavor profile as we work towards preparing "small plate with big flavor" dishes.

Ken Arnone, CMC and Thomas W Griffiths, CMC
11th Floor Campus Center

4:00 pm – 5:00 pm

Round Table
What’s hot on your campus?
From culinary trends to best kept secrets, share your ideas and we will tell you some of ours. Moderate by Tim Meyer, participating chefs and operators each report on top successes and challenges. All attendees are encouraged to participate.

11th Floor Campus Center

6:30 pm – 8:00 pm

Reception and Sponsor Showcase
Campus Center Auditorium

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