Detailed Program Schedule

Monday, June 10

7:00 AM Light, Healthy New England Breakfast

Campus Center Blue Wall

7:00 AM Registration

Campus Center Auditorium

8:00 AM Welcome and Introduction

Campus Center Auditorium

Speaker: Ken Toong (Executive Director, Auxiliary Enterprises, UMass Amherst)

8:10 AM General Session V

Campus Center Auditorium

An interactive look at the state of sustainable seafood with Chef John Ash and Sheila Bowman of Seafood Watch

Speaker: John Ash (Chef, Consultant and Cookbook Author, Santa Rosa, CA)
Sheila Bowman (Monterey Bay Aquarium, Monterey, CA)

8:45 AM General Session VI

Campus Center Auditorium

How Can the Food Industry Benefit from Full Potential of AI?
The advent of big data, distributed computing, and machine learning have led us into a new world of artificial intelligence (AI). The concept of AI isn’t new since it’s a theme that’s been frequently fantasized by the entertainment industry. But how can we understand AI in a more realistic and practical way that enables business applications for the food industry? We will briefly examine the history of business analytics to understand where AI came from and what it really entails. This knowledge would allow decision-makers to better leverage AI in the real world. However, AI is a disruptor, so businesses must change and adapt to the disruption it creates before they can realize its benefits. We will discuss an important change that must happen before the food industry can leverage the full potential of AI, and examine some uses cases.

Speaker: Dr. Michael Wu (Chief AI Strategist at PROS, San Francisco, CA)

9:30 AM Industry Presentations

Campus Center Auditorium

Lilly’s Fresh Pasta
Dole Packaged Foods
Seafood from Norway

9:50 AM General Session VII

Campus Center Auditorium

Media Matters – Presenting the Craft of Food Service to Our Public
The Food Network, the Michelin Guide and restaurant reviews have elevated the business of food in America (while Yelp tries to drag us back into the mud). Any way you serve it, media about food matters. Now, all that clamor and glamor about food has finally paid off in some serious changes: respect for the cook’s craft, food literacy and culinary medicine. Together, these explosive trends mean that university food service providers must have a digital media presence that positions their products in an entirely new universe of users. Here’s why and how foodservice media matters.

Speaker: Henry Rinehart (CEO, Henry Rinehart Media LLC, New York, NY)

10:25 AM Refreshment and Networking Break

Campus Center Auditorium

10:40 AM Culinary Demonstrations II

Campus Center Auditorium

All Day Breakfast Small Plates and Snacks
Fruit “Gritty”, Savory Oat “Sausage” Tacos, and Sweet Potato Breakfast Bread

Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, GA)

11:00 AM General Session VIII

Campus Center Auditorium

Optimal nutrition for personal health, population health, and planetary health
The global chronic disease burden and the food production system’s enormous environmental impact are two pressing threats to personal, population and planetary health. Fortunately, dietary modifications can alleviate both of these threats. Healthful plant-based dietary patterns have been associated with lower risks of coronary heart disease and type 2 diabetes. Precision nutrition can provide insight into the mechanisms behind these associations by assessing individual characteristics such as the metabolome, genome and microbiome. While precision nutrition has future potential to provide personalized diets for disease prevention, the field is still developing and thus must be balanced with public health nutrition strategies. In addition to their health benefits, plant-based diets have less environmental impact than animal-based diets. Producing animal products, especially meat, is more energy-intensive than producing plant products. Shifting global dietary patterns towards diets higher in plant-based foods and lower in meat would likely have significant personal, population and planetary health benefits.

Speaker: Dr. Frank Hu (Professor and Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA)

11:35 AM Culinary Demonstrations III

Campus Center Auditorium

My Journey
My memories with food are reminiscent of taking tomatoes from my Moms Gatden, rinsing off with the garden hose and adding a little shake of sal. Also long hot summer days playing with friends and then coming home to enjoy a big wedge of ice cold Watermelon

Chef: Kenny Gilbert (Chef, Jacksonville, FL)

11:55 AM Refreshment and Networking Break

Campus Center Auditorium

12:05 PM Industry Presentations

Campus Center Auditorium

National Peanut Board
American Egg Board

12:25 PM General Session IX

Campus Center Auditorium

Challenges of Developing Plant Based Foods
Incorporating more plant foods into our diets has many advantages including health promotion and improved sustainability. However, plant foods are not always easy to incorporate into a daily diet due to issues such as cost, convenience and consumer preferences. Despite years of dietary recommendations to increase fruit and vegetable consumption, there has been no increase and maybe even a decrease in the consumption of these food categories. Diets high in fruits and vegetable do have some risks including food safety, under consumption of a select group of nutrients and increased food waste. However, consumer taste preferences are a major driver of food purchases and low consumption of any food group is often due to unacceptable flavors. Strategies to increase vegetable consumption includes incorporating them into other food products to improve consumer acceptance, masking off flavors through culinary techniques and plant breeding, developing food processing operations that do not negatively impact flavor yet increase shelf-life and decrease food safety risk and utilizing plant food waste streams into low cost fruit and vegetable products.

Speaker: Eric Decker (Professor and Head of the Department of Food Science, University of Massachusetts, Amherst, MA)

1:00 PM Industry Reception /Lunch

Campus Center Blue Wall

2:30 PM Workshops

Hampshire Dining Commons

A Spring Mediterranean Menu for the Planet
A menu of Traditional Mediterranean dishes, new and old. Greens, beans and bivalves. The secret ingredients for saving the world.

Chef: Jody Adams (Chef & Restaurateur, Boston, MA)

Ageless classics of Mexican cuisine
In this workshop we will prepare some iconic dishes of Mexican cuisine , food that comes from the past and does not age, favorite staples that came to stay forever.

Chef: Iliana de la Vega (Chef Owner, El Naranjo Restaurant, Austin, TX)

Sustainable Seafood
This workshop will use several cooking techniques and gives John a chance to share thoughts and information on sustainable fish and shellfish from around the world. John is a founding member of the Monterey Bay Aquarium’s Seafood Watch program and was honored by the Aquarium as their 2014 “Educator of the Year”.

Chef: John Ash (Chef, Consultant and Cookbook Author)

Contemporary Indian Cuisine
Our Culinary Journey is to showcase the diversity of Indian food in a sustainable and fun manner without compromising its favor profile. Through our demo and Culinary Workshop, we want to showcase our take on the Indian cuisine and remove the narrative about it. It doesn’t have to always be traditional; our desire is to achieve authenticity by focusing on sustainable ingredients and executing dishes by remixing not only the traditional cooking technique but also intermarrying spices from different regions of India.

Our goal is mainly focused on deliciousness, plant forward, bold flavors and current market trend, which can easily execute without compromising its authenticity. Indian cuisine is one the fastest growing culinary trend and why we truly believe there is more to explore and showcase, due to the amazing flavors of Indian Cuisine and the diversity in our culture.

Chef: Devinder Kumar (Chef/Owner, Induur, San Jose, CA)

MEALS 2 GO 2.0
You’ve seen ready to eat restaurant quality meals delivered to your door everywhere. You read about them all over social media and know that having a healthy creative meal delivered that you can finish in your own way, is here to stay. Ready to go meals and meal kits are the hottest area of food service throughout the country.

What you may not realize is that they will be the next residential dining phenomena. Restaurant quality, globally inspired meal kits enable you to offer another kind of flexible high quality meal plan to your audience.

During this class, Chef Steve will take you through the entire meal development chain from Ideation process of meal development to actually composing the kits. This class ends with all students preparing all of these component meal kits.

  • Meal # 1
    • Miso Dijon Salmon with Furikaki
    • Ramen Noodle Salad
    • Lemongrass Grilled Kale with Fried Shallots
  • Meal #2
    • Marrakesh Style Chicken and Chorizo Tagine
    • Berbere Spiced Couscous with Mint & Orange Peel
  • Meal # 3
    • Sesame Crusted Super Greens & Cauliflower Burgers
    • Kim Chee Fried Rice
    • Kabocha Mash with Cocoa Nibs and Pumpkin Seeds
  • Meal # 4
    • Ligurian Chicken with Basil, Potato, Capers and Sage
    • Lemon Melted Tomatoes with Kalamata Olives

Chef: Steven Petusevsky (Chef and Culinary Innovator, Plantation, FL)

Fusion Plant Based Cuisine
Chef: Chris Huang (Chef, China)

My Journey
International Cuisine with a Southern Influence is how my food has been tagged for the last 20+ years. I will be showing you how to take some classic ideas of food and bridging Southern influences throughout!

Chef: Kenny Gilbert (Chef, Jacksonville, FL)

The Health Benefits of Thai Cuisine
Cooking Thai food is not as hard as you think. In this workshop you will learn some of the best dishes that Thai cuisine has to offer. These dishes are not only tasty but also they are easy to prepare and practical for large volume cooking. Starting from Green Mango Salad, Tom Yum soup, Award Winning Pad Thai, Jungle Curry and Mung Bean Cake for dessert. Some of the dishes from this menu are proven to help fight cancer thanks to their medicinal properties in the fresh herbs in these dishes according to studies done by one of the top medical schools in Thailand.

Chef: Chai Siriyarn (Chef/Owner of Marnee Thai Restaurant, San Francisco, CA)

Cooking with Ancient Grains
Cutting edge techniques for adding whole grains to the menu.

Chef: Eric Skokan (Chef/Farmer/ Owner Black Cat Farm Table Bistro, Bramble and Hare and Black Cat Organic Farm, Longmont, CO)

Modern Media Savvy Chef- Tips and tricks on being a chef in the modern media word
Being media savvy is an important attribute in a modern chef’s list of skills. With the proliferation of social media, being able to navigate the online world is just as important as culinary training. Not only is it important to have exceptional culinary skills, but a chef needs to be media savvy enough to tell an extraordinary story about their creations. In this media training hands on workshop, Chef Jet Tila will help participants curate engaging stories about their creations and demonstrate how to execute live demos that will have long lasting impacts on audiences. The class will focus on being a better chef presenter along with the dos and don’ts of social media.

Chef: Jet Tila (Chef, culinary anthropologist, entrepreneur, and Food Network star, Los Angeles, CA)

Trends, Y’all
Join chef Virginia Willis as she shares the Top Ten Flavor Trends recently explored at a conference at the CIA at Copia focusing on Gen Z and applies it to plant forward down home Southern comfort.

Chef: Virginia Willis (Chef and Cookbook Author, Atlanta, GA)

Food with Gratitude
This workshop will highlight aspects of saving water and land resources, usage of unloved parts of plants, Vegetable focused.

Chef: Jehangir Mehta (Chef/Owner Graffiti, Me & You, and Mehtaphor, New York, NY)

2:30 PM Nutrition Session I

Campus Center Room 162

Methods of Managing Special Nutrition Concerns
The University of New Hampshire has a variety of methods in place for managing specialized nutrition needs such as celiac disease and multiple food allergies. From the past to the present, methods have evolved and include the online meal ordering program for allergen-friendly meals and the various allergen-friendly hot food stations, digital menu boards and online menu resources. Join Registered Dietitian, Rochelle L’Italien for the discussion of serving the needs of guests with food allergies and specialized concerns.

Speaker: Rochelle L’Italien MS, RD, LD (Registered Dietitian, University of New Hampshire, Durham, NH)

3:15 PM Nutrition Session II

Campus Center

Information is Power: It’s the Law, Past & Current Food Allergy Legislation, and a Closer Look at the Trends of Special Dietary Needs
Let’s unpack the laws and legislation for special dietary needs across the USA and how they have had a massive impact on all of our food service establishments. Closer look at past and present quality of a gluten-free diet, food allergies, and how can we anticipate a better future for students with allergies, intolerances, and autoimmune diseases. Delivering confidence through information.

Speaker: Betsy Craig (Author and Founder of MenuTrinfo, LLC, Fort Collins, CO)

4:00 PM Nutrition Session III

Campus Center Room 162

Past, Present, and Future of Fermented Foods

Speaker: John Gibbons (Assistant Professor, Department of Food Science, University of Massachusetts, Amherst)

7:00 PM Cutthroat Kitchen Culinary Competition Round II (with Chef Jet Tila and 8 contestants)


Campus Center 11th Floor

The high adrenaline chef-off is back by popular demand. In this competition, each team will have 30-40 minutes (30 min round 1 and 2, 40 min round 3) to create their dish. They will plate 2 dishes one for the judges and one as a display plate.

Each round will feature 4 teams of 2 chef competitors. There will be 3 total rounds with the 3rd being the championship. The winners of rounds 1 and 2 will go on to round 3. The final 2 teams for round 3 will come from the original pool of competitors who signed up and from the non-winning competitors of rounds 1 and 2. The winning teams of round 1 and 2 will receive $100. The winning championship team will receive $500. Judges will consider presentation, taste and likeness to the theme.

Each round will feature a variety of sabotages. Sabotages can either be used by the winning team or given to another competitor. A sabotage is won by bidding on it. Each team will have $1000 UMass Chef Dollars to use to “buy” a sabotage. There will be multiple sabotages per round so each team must use caution on how much they spend.

Each round will feature a theme such as the best clam chowder. Each team must create their version of the best clam chowder using only the equipment and ingredients provided to them.

Competitors will be allowed 90 seconds to shop in the Cutthroat Pantry at the beginning of each round.

8:30 PM UMass Pub

Campus Center 2nd Floor

Enjoy, relax, and network until 10:00 PM. Light reception with beverages provided.