11th Annual Chef Culinary Conference



12th Annual Tastes of the World

Healthy Food and Flavor

Chef Culinary Conference

Schedule

Sunday June 4th

12:30 pm – 1:30 pm Registration

Hampshire Dining Commons

1:00 pm - 5:00 pm Pre-Conference Workshop

Southeast Asian Cuisine

From the frenzied street food scene to the quieter pleasures of neighborhood markets in the countryside, Southeast Asia is a cook's paradise, a cultural feast for chefs, and an eater's one as well. The food is truly art: tastes mingle with subtle complexity, and the presentation is spectacular. With Southeast Asian cuisine now among the fastest-growing Asian flavor trends in the U.S., this workshop provides a unique opportunity to learn the cuisine in a hands-on environment. A four-hour workshop will explore the culture and cuisine of Thailand, Vietnam, Cambodia, Singapore and Malaysia. This workshop will wow your palate and inspire your Asian repertoire for years to come.

Jet Tila, Co-owner of Royal Thai Cuisine Restaurant and Bangkok Market

Hampshire Dining Commons

(This workshop will be open to the first 30 participants to register for this workshop)

6:00 pm Dinner on your own in Northampton

Monday June 5th

7:00 am Light, Healthy New England Breakfast/Registration

10th Floor Campus Center

8:00 am - 9:00 am General Session

Keeping in Fresh… Pete Luckett Style!

Whether he’s interacting with his customers at Pete's Frootique, or harvesting fresh cooking ideas for his television fans, Pete Luckett is Canada’s favorite greengrocer! After twenty successful years of serving up perfect produce and gourmet food items on Canada’s eastern seaboard, Pete Luckett has carved out a clever market niche. He is a master at delivering Customer Delight, a believer in communicating Company Vision and uncompromising in his pursuit of Quality and Value.  Consumers have never before been so interested in sampling and exploring new food items and Pete definitely fuels our hunger for all that is fresh and fabulous!

Pete Luckett, Pete’s Frootique

10th Floor Campus Center

9:00am – 9:10 am Healthy Snack Break

9:10am - 10:10 am General Session

What are the latest healthy dining trends in education? Explore the dining habits of students from Kindergarten to Graduate School. This presentation will discuss how serious we really are about changing our dining habits. Are you ready to make changes in the dining environment you influence?

Steve Sweeney, President and CEO of Chartwells

10th Floor Campus Center

10:10am – 10:20 am Healthy Snack Break

10:20 am - 11:20 am General Session

Optimal nutrition and lifestyle for prevention of chronic disease

Compelling evidence from metabolic studies, prospective cohort studies, and clinical trials in the past several decades converges to indicate that diet and lifestyle play an important role in the prevention of chronic diseases such as coronary heart disease and cancer. Current evidence indicates that diets using non-hydrogenated unsaturated fats as the predominant form of dietary fat, whole grains as the main form of carbohydrate, an abundance of fruits and vegetables, and adequate omega-3 fatty acids can offer significant

protection against cardiovascular disease. Such diets, together with regular physical activity, avoidance of smoking, and maintaining a healthy body weight, can prevent the large majority of cardiovascular disease in Western populations.

The Merger of Science and Art, Culinary Science

Today, when consumers enter the grocery store they not only expect foods to be inexpensive and safe but also to have a wide variety of flavors and textures that are often inspired by ethnic food traditions and unique innovations. With the explosion of culinary awareness consumers have set much higher standards on the quality and convenience of the foods they select. A culinary scientist has both the scientific understanding of food processing but also the much-valued understanding of culinary arts. This combination of skills can help food companies learn to mass produce high quality foods with the flavors and textures demanded by consumers. This combined skill set is thus opening numerous job opportunities in the food industry. This talk will describe the roles of the food and culinary scientist in the industry and give examples of food challenges that require interactions between chef’s, culinary scientists and food scientists.

Eric Decker, Professor University of Massachusetts

10th Floor Campus Center

11:20 am - 12:30 pm Culinary Showcase and Luncheon

Campus Center Auditorium

1st Floor Campus Center

12:30pm – 1:30 pm General Session

Spice; Eastern Flavors of the Mediterranean

Today’s customers are all about eating healthy and maintaining a wellness lifestyle. Mediterranean cuisine is hailed as one of the healthiest cuisines of the world. With almost every Mediterranean cuisine in fashion, none is becoming more popular than the Turkish cuisine. Chef Sortun will show you how to create some healthy dishes featuring unconventional spice combinations and flavors from the Eastern and Western Mediterranean, with unparalleled originality and flare. Her restaurant Oleana was also named one of the top ten restaurants in Boston of 2003.

Ana Sortun, Chef/Owner Oleana Restaurant

10th Floor Campus Center

1:30 pm – 1:45 pm Healthy Snack Break

1:45 pm – 3:15 pm General Session and Cooking Demonstration

Celebration, Demonstration and Inspiration

American cooking icon, Chef Jacques Pepin, will speak about his life in the kitchen and how to cook simple, fully flavored dishes--food that reflects his French training while embracing American informality. He will demonstrate how to make sauces healthier without compromising the flavors. Food that is easy to prepare, fast to cook, healthy to eat, and deliciously elegant.

Jacques Pépin, Chef, Author and Dean of French Culinary Institute

10th Floor Campus Center

3:15 pm – 3:30 pm Coffee and Conversation Break

3:30pm – 4:30 pm General Session

Focus on Healthy Eating

Deborah Madison will give a brief overview of her thirty-plus years involvement with food and cooking, which will center on the changing landscape plant foods, her reluctant vegetarianism, the problems and advantages of limiting choices, the need for good thinking about meat, among other things. She will draw on her experience as the founding chef of Greens restaurant,, the author of eight books that deal mostly with plant foods, her years as a farmer’s market director and small farm advocate, and work in the realm of bio-diversity as a board member of Seed-Savers Exchange, and The Foundation for Bio-Diversity as well as her involvement with Slow Food.

Deborah Madison, Chef and Author

10th Floor Campus Center

4:35pm – 5:15 pm General Presentation and Panel Discussion

Eleven 01 Café, University of Washington, Seattle

Red Hot Design-Great food meets modern style

Best Concept Awards 2005  FoodManagment Magazine

As the final phase in a multi-year, multi-building renovation, Eleven-01 Café and Lounge represents a highly integrated foodservice that incorporates state-of-the-art retail, residence hall and convenience retailing options for customers on the south side of the UW campus. The most talked about food service renovation in the nation, from inception to grand opening and operation....let's hear about it. I think you will be interested to find out what worked best.

  

Panelists:

Claudia Scott Envision Strategies

Bob Mesher Mesher/Shing Associates

Chef Jean-Michel Boulot University of Washington

Chef Eric Lenard University of Washington

Moderator:

Paul Fairbrook Paul Fairbrook Associates                      

10th Floor Campus Center

6:30 pm – 8:00 pm An Evening with John Ash

General Session, Demonstration & Dinner

Opportunities for Delicious and Healthy Menus

The challenge facing food service operators is the demand by their customers for healthier food.  With guidelines suggesting such things as 9 to 13 servings of fruits and vegetables per day, we all need to take a new look at how food can be made delicious and healthy at the same time. The conventional wisdom is that these two things don't go together but Chef Ash will present some ideas that will show that you can have both.  He'll talk about flavor development strategies including the emerging influence of spice as well as some new thoughts about the "Basic Flavors".  He'll be presenting for tasting a palate of vegetable based sauces and stocks to provoke thought and discussion. Dinner will follow using John’s recipes and pairing them with wines from his winery, Sauvignon Republic Cellars.

Chef John Ash, Chef, Author and Educator

10th Floor Campus Center

Tuesday June 6th

7:30 am Light, Healthy New England Breakfast

Hampshire Dining Commons

8:00 am – 1:30 pm Lecture and Production

Track 1:Healthy Cuisine: Mediterranean ;Turkey and Greece

The freshest ingredients prepared in a way that is fresh and mild blended to produce a light flavor that is unique to this area of the world. It will capture the essence of these ancient cuisines that focus on fresh herbs and spices, and simple sauces to complement almost any meat or seafood. Come and join us on a trip through Turkey and Greece and sample dishes such as Sebze Bastisi (vegetable stew), Kazan Dibi (Milk-baked caramelized pudding), or Kotopoulo Kritharaki (chicken with orzo)

conducted by Chef Frank Terranova, Johnson and Wales University

Hampshire Dining Commons

Track 2: Pastry Workshop

It’s time to bake! A traditional way to show you how to make the most of whole grains and hearty fragrant ingredients as you prepare fresh baking goods. This will take your understanding of bread to a whole new level that will make your kitchen smell of fresh baked bread all year long. Produce an array of catering desserts such as Fruit and cream pies, éclairs, and cream puffs.

conducted by Chef Richard DeMaria, Johnson and Wales University

Hampden Bakery

Track 3: Fundamentals of Cooking Workshop

Beginner cooks, get ready! Become a pro in the art of cooking by first learning the basics of this wonderful industry. We will teach you all you need to know about knives, how to use them, sharpen them and care for them. What are the six mother sauces? What is a roux? What are the differences between a Velouté and a Béchamel?

Conducted by Chef Valeria Molinelli, Johnson and Wales University

Hampden Dining Commons

1:30 pm – 2:00 pm Tasting and Group Evaluation

2:00 pm – 3:00 pm General Session

The Flavors of Sustainable Seafood…a/k/a how to enjoy Fish & Chips without Atlantic Cod

Marc Zammit, Director of Culinary Support and Development for Bon Appétit Management Company, and George Leonard, PhD, Director of the Seafood Watch Program at the Monterey Bay Aquarium, will present the culinary opportunities and the science involved in serving sustainable seafood. Through an especially fruitful partnership over two years, Bon Appétit and Seafood Watch have made the case for sustainable seafood to skeptical chefs and had an impact on reducing demand for endangered species and creating new sustainable opportunities for food services chefs. Hear how they’ve worked together and what these opportunities mean for you.

Marc Zammit, Director, Culinary Support and Development, Bon Appétit Management Co.

George Leonard, Science Manager for the Seafood Watch program at Monterey Bay Aquarium

Hampshire Dining Commons

3:15 pm - 4:00 pm General Session

Umami: the fifth flavor and why soy sauce is a must-have ingredient in everything from Asian to American cooking

Ms. Carpenter will take us on a journey of the senses, discussing taste phsysiology, the discovery of umami, and how fermentation equals flavor.

Debbie Carpenter, Foodservice Manager, National Sales & Marketing, Kikkoman

Hampshire Dining Commons

6:00 pm – 8:00 pm Clam Bake

Enjoy a New England Summer tradition featuring lobster, clams, mussels, chowder and steak. Great food and fun.

University Club

Wednesday June 7th

7:30 am Breakfast

Hampshire Dining Commons

8:00 am – 1:30 pm Lecture and Production

Track 1:Healthy Cuisine: Japanese and Chinese

Are you in the mood to fire up your wok? From the light dishes of Canton, the spicy foods of Szechwan, to the fresh and exotic techniques of Japan explore the exciting flavors of the world’s most influential cuisines. Experience exotic and healthy ways to prepare traditional Maki and Nigiri sushi using authentic ingredients from the land of the Rising Sun!

conducted by Chef Segundo Torres, Johnson and Wales University

Hampshire Dining Commons

Track 2: Pastry Workshop

It’s time to bake! A traditional way to show you how to make the most of whole grains and hearty fragrant ingredients as you prepare fresh baking goods. This will take your understanding of bread to a whole new level that will make your kitchen smell of fresh baked bread all year long. Produce an array of catering desserts such as Fruit and cream pies, éclairs, and cream puffs.

conducted by Chef Richard DeMaria, Johnson and Wales University

Hampden Bakery

Track 3: Fundamentals of Cooking Workshop

Beginner cooks, get ready! Become a pro in the art of cooking by first learning the basics of this wonderful industry. We will teach you all you need to know about knives, how to use them, sharpen them and care for them. What are the six mother sauces? What is a roux? What are the differences between a Velouté and a Béchamel?

Conducted by Chef Valeria Molinelli, Johnson and Wales University

Hampden Dining Commons

1:30 pm – 2:00 pm Tasting and Group Evaluation

2:00 pm – 2:45 pm General Session

Artisan Breads

We are being told more and more that we should make whole grains prominent in our diets.  But whole grains, to the extent they have been offered in the US, have been offered as health food and in largely unappetizing ways.  And Americans reject them. It need not be so.  Whole grains are not medicines.  They have wonderful  varied flavors and textures and lend themselves to uses in breads, crackers, cereals, salads, soups, and main and side dishes. Mark Furstenberg offers in this presentation some principles in using whole grains and some suggested uses.  There will, of course, be a tasting.

Mark Furstenberg, Founder/Owner of the Bread Line

Hampshire Dining Commons

2:45 pm – 3:00 pm Coffee and Conversation Break

6:00 pm Dinner

Thursday June 8th

7:30 am Light, Healthy Breakfast

Hampshire Dining Commons

8:00 am – 1:30 pm Lecture and Production

Track 1:Taking the Mystery out of the Mystery Basket

Are you afraid of competing? This class will prepare you for your ACF Competition. Do you have what it takes? Come prepared to learn the tricks to plate presentations, organization and sanitation skills, and the different culinary techniques that will enhance your culinary skills.

conducted by Chef Rainer Hienerwadel Johnson and Wales University

Hampshire Dining Commons

Track 2: Pastry Workshop

It’s time to bake! A traditional way to show you how to make the most of whole grains and hearty fragrant ingredients as you prepare fresh baking goods. This will take your understanding of bread to a whole new level that will make your kitchen smell of fresh baked bread all year long. Produce an array of catering desserts such as Fruit and cream pies, éclairs, and cream puffs.

conducted by Chef Richard DeMaria, Johnson and Wales University

Hampden Bakery

Track 3: Fundamentals of Cooking Workshop

Beginner cooks, get ready! Become a pro in the art of cooking by first learning the basics of this wonderful industry. We will teach you all you need to know about knives, how to use them, sharpen them and care for them. What are the six mother sauces? What is a roux? What are the differences between a Velouté and a Béchamel?

Conducted by Chef Valeria Molinelli, Johnson and Wales University

Hampden Dining Commons

1:30 pm – 2:00 pm Tasting and Group Evaluation

2:00 pm ACF Competition Briefing with Judges

Mandatory for all competing teams

Chief Judge Noble Masi, CEPC,CMB,CHE,AAC, will chair the judges of this year’s competition.

Hampshire Dining Commons

6:00 pm-7:00 pm Reception

7:00 pm – 9:00pm Banquet

Guests will cap their New England experience with an evening of dining in our campus center, enjoying appetizers and a lavish multi-station dinner prepared by a team of UMass catering chefs, it’s sure to be an exciting evening.

Friday June 9th

6:00 am ACF Sanctioned Team Competition Begins National Competition

Teams will be given a mystery basket of products with which they will have 3 hours to prepare 10 servings for a four-course menu. Chef Noble Masi, Chief Judge, CEPC, CMB, CHE, AAC, will chair the judges of this year’s competition. Chef Noble will be joined by Chef Anton Flory, CMC, AAC, Chef Walter Zuromski, CEC, CCE,Chef Thomas Recinella CEC, AAC, and Chef Michael Beriau, CEC, AAC.

*Limited to 12 teams of four.

Hampshire Dining Commons

3:30 pm Presentation of Awards and Medals

Hampshire Dining Commons

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