8:30 am

General Session
Menu Momentum: 10 trends and strategies driving today’s foodservice growth Home cooking in any country embraces some of the most important culinary principles of interest to today's consumers. This presentation will discuss the key factors that make comfort foods, American regional, international peasant and street foods so desirable to today's younger generation. What cuisines, foods, flavors and forms will grab their interest? What are the hot buzz words when it comes to homespun - from natural and rustic to fresh and super-flavored? Grab onto the hot new trend to American regional as chefs add their signature touches to America's diverse culinary heritage and create a unique new generation of American fare. While favorite and often familiar, home cooked foods, cooking techniques and authentic recipes rub up against some of the hottest trends in the restaurant world today.

Presenter: Elizabeth Sloan
11th Floor Campus Center

9:25 am

General Session
Chef Collaborative

Presenter: Melissa Kogut
11th Floor Campus Center

10:05 am

General Session
Mexican Home Cooking
Traditional home cooking with essential ingredients: Corn, beans and chiles. Soups and entrees that bring Mexicans to their childhood when Mom was cooking.

Presenter: Iliana de la Vega
11th Floor Campus Center

10:40 am

Presentation
Enchilidas Tex Mex "Crepes"
Tortillas "en-chilied" and the fiesta of fillings and sauces

Presenter: Chef James Sanchez
11th Floor Campus Center

11:10 am

Presentation
The World of Japanese Curry
In this presentation Hiroko Shimbo describes the history of Japanese curry (creation out of marriage of Indian spices and Western preparation 120 years ago in Japan), unique flavor profile, preparation techniques and several applications, including curry rice, curry udon and curry pan (bread). Demonstration includes curry preparation, curry rice and curry udon.

Presenter: Chef Hiroko Shimbo
11th Floor Campus Center

11:55 am

Presentation
Home Cooking from Switzerland

Presenter: Bruno Wehren
11th Floor Campus Center

12:40 pm

Round Table
Town Hall Meeting: Dining Hall Question and Answer Session
Gregg Wallis, managing editor of On-Campus Hospitality magazine, will moderate a town hall session with a panel of higher education chefs on the latest issues affecting college and university foodservice. Questions will be taken from the audience.


Moderator: Gregg Wallis, On Campus Hospitality
11th Floor Campus Center

2:45 pm – 5:45 pm

Workshop:
Mediterranean Comfort Food: A Meal in a Bowl
This workshop will include soups, pastas and other grains, even desserts from around the Mediterranean.

Presenter: Chef Joyce Goldstein
Berkshire Dining Commons

Workshop:
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.

Presenter: Chef John Ash
Berkshire Dining Commons

Workshop:
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.

Presenter: Chef Jet Tila
Berkshire Dining Commons

Workshop:
The World of Japanese Udon
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…...

Presenter: Chef Alexander Ong
Berkshire Dining Commons

Workshop:
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.

Presenter: Chef Alexander Ong
Berkshire Dining Commons

Workshop:
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.

Presenter: Chef James Sanchez
Berkshire Dining Commons

Workshop:
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.

Presenter: Chef Chai Siriyan
Berkshire Dining Commons

Workshop:
Mexican Home Cooking
Corn Renditions. Mexican street food; Cooking with masa. Antojitos sopes, tlacoyos, tamales, enchiladas, etc. and the essential component: Salsas.

Presenter: Chef Iliana de la Vega
11th Floor Campus Center

Workshop:
Peruvian Cuisine Re-Explored
Why is Peruvian food at such a height right now? Come see why the next country to make its mark on the contemporary American dining scene is Peru. Ceviches, tiradito and chile fired sauces make this cuisine hot and such a hot topic!! Experience traditional flavor and technique in newly inspired presentations and see what everyone is raving about.

Presenter: Chef Matthew Jaffe, Johnson and Wales University
11th Floor Campus Center