JUNE 14-16 016 - Welcome! - Menus of Change · • chefs and food & beverage executives from...

JUNE 14-16

2016SUMMIT4th ANNUAL LEADERSHIP

Hyde Park, NY

®

Copyright © 2016 The Culinary Institute of America

All Rights Reserved

This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS OVERVIEW ................................................................................................................................................................ 1

PROGRAM SCHEDULE .......................................................................................................................................... 3

SCIENTIFIC AND TECHNICAL ADVISORY COUNCIL ............................................................................. 18

SUSTAINABLE BUSINESS LEADERSHIP COUNCIL .................................................................................. 20

ATTENDEE LIST ..................................................................................................................................................... 22

PARTICIPANTS ........................................................................................................................................................ 22

PRESENTERS ............................................................................................................................................................ 37

SPONSORS ............................................................................................................................................................... 40

MEDIA..................................................................................................................................................................... 47

CIA FACULTY AND STAFF ...................................................................................................................................... 48

PRESENTER BIOGRAPHIES ............................................................................................................................... 51

SPONSOR COMPANY BIOGRAPHIES ............................................................................................................ 75

CAMPUS VISITOR INFORMATION ................................................................................................................. 83

WEDNESDAY CULINARY DEMONSTRATION RECIPES ......................................................................... 85

THURSDAY CULINARY DEMONSTRATION RECIPES ........................................................................... 116

CULINARY INNOVATION EXHIBITS............................................................................................................ 123

RECIPE INDEX ...................................................................................................................................................... 129

Menus of Change® 1 THE CULINARY INSTITUTE OF AMERICA®

JUNE 2016 JOIN THE CONVERSATION ONLINE AT #CIAMOC

OVERVIEW Food is a lens through which we see the world, and increasingly our vision is focused on our health, the health of communities, and that of our planet. Through our food choices, we express our preferences, values, concerns, and aspirations—and significantly impact the world around us. Our food choices—linked as they are to both acute and chronic disease prevention and control—are a primary driver of our health. These choices also shape the health of our planet, with food production driving climate change and using much of the world’s land and water resources. And, these same choices affect the livelihoods of more than one billion people around the world who work each day to produce and serve our food. When food and foodservice industry leaders look at the challenges they face individually—the need to simultaneously address the rising costs of food; the need to improve the health of their customers and reduce the environmental impacts of their products; plummeting good will towards “processed foods, and “corporate food and agriculture;” increasing risks to brand reputation in a globalized supply chain; the complexity of serving an increasingly diverse population with splintering preferences and attitudes; and the overall declining effectiveness of current business models—they, and we, crave the skills and insights to allow us to adapt and lead before the future arrives. Threaded through all of this is the evolution of our modern lifestyles that offer less and less time to cook but increasing appetites for new culinary directions and food that is perceived to be “real” and health-promoting. At precisely the same moment when the world’s interest in food and food choices is growing, we are asking chefs to make more choices on our behalf, as we select and prepare fewer meals in our own homes. Taken together, these challenges and changes indicate a new relationship between food, diner, and chef. As we move further into the 21st century, chefs and culinary leaders are poised to assume a larger, pivotal role in integrating key imperatives of taste, health, the environment, community, and business and economics. Against this background, we see a path forward where:

• Our most delicious foods—by design—can also be health promoting and environmentally sustainable.

• America’s most talented chefs, scientists, and business leaders, along with today’s

culinary students, are collectively engaged in driving towards business-friendly solutions to our obesity and healthcare crises—and challenges to the future of our global food security.



• New approaches to collaboration between nutrition and medical experts, chefs, and environmental scientists help the business community develop new models of innovation—and new, long-term business strategies—around opportunities for the future of food and foodservice?

Menus of Change®: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America and the Harvard T.H. Chan School of Public Health. Now in its fifth year, it is working to realize a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond. The initiative, including the annual summit and Menus of Change Annual Report, focuses on the creation of new business strategies and models to support successive stages of innovation and entrepreneurship projecting forward towards mid-century. Menus of Change also informs The Culinary Institute of America’s approach to educating the next generation of culinary and business leaders. The 2016 Menus of Change Leadership Summit brings together an audience of more than 400 leaders who collectively shape the food choices of tens of millions of Americans each day. Attendees represent diverse sectors that don’t often connect, but that are all involved with issues surrounding health, wellness, sustainability, foodservice, and food sourcing, including:

• C-level, vice presidents, and other senior management; • entrepreneurs and investors working in the food and foodservice sectors; • chefs and food & beverage executives from independent restaurants, chain

restaurants, and other volume foodservice operations, including hotels, campus and corporate dining, and supermarket prepared foods;

• leaders in research, nutrition, sustainability, and public health from government agencies and academia; and

• leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues.

We invite and encourage you to engage in the dialogue during and after the summit through the following channels: Facebook: Follow Menus of Change (and other CIA leadership retreats and conferences) at

our CIA Industry Leadership page (www.facebook.com/CIAIndustryLeadership)

Twitter: Follow @CIALeadership on Twitter and use #CIAMOC in your tweets during

the summit. When relevant, please also use #CIAProteinFlip and #ProteinPlays to share your thoughts on presentations, conversations, and dishes you enjoy throughout the summit that reflect the portfolio of strategies for flipping the role of proteins on menus to elevate plants and plant proteins in innovative ways.

Email: Send us your thoughts, feedback, insights, challenges, and success stories at

[email protected]



PROGRAM SCHEDULE The 2016 Menus of Change Leadership Summit will feature 8 general sessions, 12 breakout sessions, 6 culinary presentations (3 during general sessions and 3 during breakout sessions), 2 breakfasts, 2 morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions.

At-A-Glance Schedule Overview Tuesday, June 14 Wednesday, June 15 Thursday, June 16

Presenter/Media Lounge Lobby, Marriott Pavilion (Balcony Level)

Sponsored by Unilever Food Solutions 3 PM to 7 PM 7:45 AM to 7 PM 8 AM to 2 PM

Registration and Refreshments

3 - 3:30 PM

Breakfast 7:45 - 8:15 AM

Breakfast 8 - 8:30 AM

Welcome and Opening Remarks

3:30 – 4:15 PM

General Session II 8:15 - 9:45 AM

General Session V 8:30 - 10 AM

Opening General Session 4:15 – 6 PM

Refreshment and Networking Break

9:45 AM

Refreshment and Networking Break 10 AM

Opening Reception 6:00 - 7 PM

Breakout Sessions, Round A 10:30 - 11:45 AM

General Session VI 10:30 – 11:10 AM

Lunch 12 PM

General Session VII 11:10 – 11:50 AM

Dessert and Coffee Break 1 PM

General Session VIII 11:50 AM – 12:30 PM

General Session III 1:15 -2:45 PM

Closing Remarks 12:30 – 1 PM

Refreshment and Networking Break

2:45 PM

Lunch 1 - 2 PM

Breakout Sessions, Round B 3:30 - 4:45 PM

General Session IV 5 – 6 PM

Networking Reception 6 – 7 PM



The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health—Department of Nutrition. A Menus of Change Scientific and Technical Advisory Council composed of leading nutrition, environmental, and other scientists and scholars, together with the Harvard T.H. Chan School and CIA, are solely responsible for the nutrition and environmental guidance of the report and conference. The Menus of Change Sustainable Business Leadership Council contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for change throughout the foodservice industry; highlights case studies in innovation (e.g., menu research and development, product sourcing, supply chain management, etc.); and builds industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative.

Unless otherwise indicated, all general sessions take place in the Ecolab Auditorium in the Marriott Pavilion. TUESDAY, JUNE 14

3 PM Conference Registration Francesco and Mary Giambelli Atrium Lobby, Marriott Pavilion (Auditorium Level) 3 PM Registration Refreshments Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Canadian Lentils

3:30 PM Welcome and Opening Remarks Ecolab Auditorium, Marriott Pavilion

Presenter: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA)

Opening Remarks Building on Success, Accelerating Change Presenter: Tim Ryan ‘77 (President, CIA)

4:15 PM Opening General Session Ecolab Auditorium, Marriott Pavilion Presentations The 2016 Menus of Change Annual Report: What’s New? What’s Ahead? Chairs of the Menus of Change Scientific and Technical Advisory Council and Sustainable Business Leadership Council detail the foodservice industry’s progress in advancing healthier, more sustainable menus, with a special emphasis on what to make of the 2015 Dietary Guidelines for Americans, as well as the potential food and agricultural production impacts from the Paris climate agreement. Moderator: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, CIA)



Presenters: Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council)

4:45 PM General Session I

Opening Keynote Presentation The New Science of Plant-Forward The past year has been exceptional in the new findings and clarity of direction from the scientific community on the importance of plant-forward diets. Join some of the nation’s leading scientists including experts at the center of the 2015 Dietary Guidelines for Americans (with an emphasis on the scientific report of the 2015 Dietary Guidelines Advisory Committee) and the United Nations’ Paris Climate Conference as they discuss new scientific studies, policy decisions, and what you should know about the state-of-the-art of evidence on how our food choices affect our health and the health of the planet. Presenter/ Moderator: Walter Willett (Chair, Department of Nutrition, Harvard T.H.

Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council)

Presenters: David Katz (Director, Yale University Prevention Research Center, and President, American College of Lifestyle Medicine) Robert Lawrence (Founding Director, Food System Sustainability, Johns Hopkins Center for a Livable Future) Roni Neff (Assistant Professor, Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, and Director, Food System Sustainability and Public Health, Johns Hopkins Center for a Livable Future)

6 PM Opening Reception Beverage Garden Plaza (weather permitting)

Featuring the Presenting, Platinum and Premium Gold Level Sponsors

With book signings by David Katz and Walter Willett. Books will be available for purchase during the reception.

7 PM Opening Reception Concludes

Enjoy dinner on your own



WEDNESDAY, JUNE 15 7:45 AM Hudson Valley Breakfast Buffet

Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Almond Board of California

8:15 AM General Session II Ecolab Auditorium, Marriott Pavilion

Welcome and Introduction to the Day Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and

Chair, Menus of Change Sustainable Business Leadership Council)

Presentations How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes What do the changing expectations in the investor community around issues of environment and social governance mean for food and foodservice companies? Moderator: Ellen Kennedy (Former Manager of Environment, Water and

Climate Change, Calvert Investments) Presenters: Susan Baker (Vice President, Shareholder Advocacy, Trillium

Asset Management) Eric Kessler (Founder, Principal, and Senior Managing Director,

Arabella Investors) Kim Morgan (Marketing Director, Unilever Food Solutions)

9:25 AM Presentation and Culinary Demonstration

Plant-Forward Menuing in High-Volume Foodservice A Compass Group executive will share insights about engaging and driving ownership with associates to a plant-forward menu, as well as how to meet your commitments related to operationalizing Menus of Change principles. Collaborator Ed Brown, of Restaurant Associates, will showcase one delicious example that speaks volumes about the potential for plant-forward menus in high-volume foodservice settings. Presenter/ Moderator: Christine Seitz (Vice President of Culinary Strategy and

Innovation, Business Excellence, Compass Group) Guest Chef: Ed Brown ’83 (Chef/Innovator, Restaurant Associates)

9:45 AM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)

Including Samsung Club des Chefs Demonstration Kitchen

Sponsored by Wonderful Pistachios & Almonds/ Wonderful Citrus/ POM Wonderful



10:30 AM Breakout Sessions, Round A Various Campus Locations

Breakout Session A1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Veggies for Breakfast and Breakfast for Dinner Culinary Presentation Learn from two of the country’s top innovators in plant-forward cuisine, as this session examines the boundless potential of “breakfast all day.” This favorite becomes an anytime option when highlighting inspired preparations of grains, legumes, and vegetables. We will explore fennel and tomato confits, inventive takes on lentils, and pancakes redefined. Moderator: Bret Thorn (Senior Food Editor, Nation’s Restaurant News) Guest Chefs: Adam Busby (General Manager, Greystone Campus, CIA)

Ed Brown ’83 (Chef/Innovator, Restaurant Associates)

Sponsored by Canadian Lentils Breakout Session A2 Ecolab Theatre, Admissions Center Soy and Fermented Soy as Plant-Forward Strategies Culinary Demonstration and Presentation Soy and fermented soy products have been around for millennia in Asia, and have been used as powerful flavor enhancers. They are also beloved for their health benefits. Featuring CIA faculty from three different areas of expertise, this panel explores ways to move beyond the familiar to incorporate a wider range of soy and fermented soy to enhance flavor, heighten palatability, and boost menu positioning—all while leveraging the growing popularity of global flavors and plant-based foods. Moderator: Ted Russin (Associate Dean, Culinary Science, CIA) Panelists: Lynne Eddy (Associate Professor, Business Management, CIA) J.J. Lui (Lecturing Instructor, Culinary Science, CIA) Willa Zhen (Associate Professor, Applied Food Studies/

Liberal Arts, CIA) Guest Chef: J.J. Lui (Lecturing Instructor, Culinary Science, CIA)



Breakout Session A3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Understanding the New Investor Attitudes: Creating Value through Healthy, Sustainable, and Delicious Food Discussion with General Session Speakers Join us for a moderated Q&A and conversation with presenters from this morning’s general session on How Sustainability Performance Affects Company Value: A New Era for Investor Attitudes. Moderator: Helene York (Director, Responsible Business, Google Global

Accounts, and Faculty, Food Business School, CIA) Panelists: Ellen Kennedy (former Manager of Environment, Water, and

Climate Change, Calvert Investments) Susan Baker (Vice President, Shareholder Advocacy, Trillium Asset Management)

Eric Kessler (Founder, Principal, and Senior Managing Director, Arabella Investors)

Kim Morgan (Marketing Director, Unilever Food Solutions)

Sponsored by Unilever Food Solutions Breakout Session A4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Supply and Demand-Side Drivers towards a Healthier and More Sustainable Food System in the Greater Hudson Valley and at the CIA Panel Discussion This panel discussion will cover currents trends in customer preferences for plant-forward meals, sustainable seafood purchasing, and food waste recovery both at the CIA and at other local Hudson Valley anchor institutions. Three CIA faculty members will share best practices and lessons learned on how to communicate and educate diners and students about the challenges of a local food supply. Introduction: Brendan Walsh ‘80 (Dean, Culinary Arts, CIA) Moderator: Tony Nogales ’88 (Associate Professor, Culinary Arts, CIA) Panelists: Carol Hawran ’93 (Associate Professor, Culinary Arts, CIA)

Allison Righter (Lecturing Instructor, Culinary Science, CIA) Robert Perillo ’86 (Assistant Professor, Culinary Arts, CIA)

Sponsored by Barilla America



Breakout Session A5 Wine Spectator Classroom, Roth Hall The State of Nutrition Science Discussion with General Session Speakers Join our opening general session speakers – and some of the nation’s top nutrition scientists — for an interactive conversation about the dietary guidelines, paleo and vegan diets, and your most burning questions about sustainability and healthy eating. Moderator: Allison Aubrey (Food and Health Reporter, NPR) Panelists: David Katz (Director, Yale University Prevention Research

Center, and President, American College of Lifestyle Medicine) Robert Lawrence (Founding Director, Food Systems Sustainability, Johns Hopkins Center for a Livable Future) Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council)

Breakout Session A6 Multi-Purpose Room West, Student Commons Sustainable Seafood Certifications: What Do They Mean and How Do They Work? Panel Discussion As more restaurants and foodservice operations commit to serving more fish and to sourcing fish more responsibly, rating and certification programs have become powerful tools for communication with our suppliers and your diners. Learn more from the leaders of the most widely used rating systems and certification programs in the U.S. about how they can fit into your menus and operations. Moderator: Michael Tlusty (Director, Ocean Sustainability Science,

New England Aquarium) Panelists: Jennifer Dianto Kemmerly (Director, Seafood Watch,

Monterey Bay Aquarium) Brian Perkins (Regional Director — Americas, Marine Stewardship Council) Jeff Regnart (former Commercial Fisheries Division Director, Alaska Department of Fish and Game, and Fisheries Technical Expert, Alaska Seafood Marketing Institute)

11:45 AM Breakout Sessions Conclude/ Time to Walk to Lunch 12 PM Family-Style Lunch

The Gymnasium, Student Commons

Sponsored by Unilever Food Solutions and Canadian Lentils



12:45 PM Lunch Concludes/Return to Marriott Pavilion 1 PM Dessert and Coffee Networking Break


1:15 PM General Session III

Welcome Back Presenter: Sophie Egan (Director of Programs and Culinary Nutrition for the

Strategic Initiatives Group, CIA) Presentations Reducing Antibiotics in the Food Industry: What it Means for Your Operation Foodservice operations of all types are rapidly announcing new commitments to reduce antibiotic use in food production. So what’s next for your operation? We’ll explore the business case for eliminating antibiotics, what eliminating antibiotics means for your operations and food safety programs, how new policies will affect you and your suppliers, and what to address first. Moderator: Eric Rimm (Professor of Medicine, Harvard Medical School,

Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T.H. Chan School of Public Health)

Presenters: Urvashi Rangan (Director, Consumer Safety and Sustainability, Consumers Union)

Erik Olson (Senior Director of Health and Food Safety, Natural Resources Defense Council) Sara Burnett (Director of Wellness and Food Policy, Panera)

2:25 PM Presentation

Menu Labeling: How Might We Shift from Nutrients to a Combined Focus on Nutrients, Food Groups, and Ingredients to Help Build Healthier Eating Patterns? This session will provide an overview of the current menu labeling initiatives and guidance that are to be implemented over the coming year and a half. We will explore considerations for moving menu labeling and education from a calorie quantity/nutrient focus to one that would help build healthier eating patterns—such as those described in the 2015 Dietary Guidelines for Americans—through a focus on key food groups and ingredients. Moderator: Greg Drescher (Vice President, Strategic Initiatives and

Industry Leadership, CIA) Presenter: Douglas Balentine (Director, Office of Nutrition and

Food Labeling, Food and Drug Administration)



2:45 PM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)


Sponsored by Barilla America

With book signings by Bruce Mattel, P.K. Newby, Steven Petusevsky, and Andrea Reusing. Books will be available for purchase during the break.

3:30 PM Breakout Sessions, Round B

Various Campus Locations

Breakout Session B1 Danny Kaye Theatre, Conrad Hilton Library The “Sustainable Kitchen” Culinary Stage: Sea Snacks and Flavor Hacks Culinary Presentation The ocean is the best appetizer. Learn how to more creatively leverage this resource through flavorful dishes starring satisfying seafood species from low on the food chain. To help you round out your menus, this session will carry the flavor forward through entrees demonstrating how animal proteins such as tea-smoked chicken can bring depth to dishes when used as a garnish. Moderator: P.K. Newby (Principal, The Nutrition Doctor, and Adjunct

Associate Professor of Nutrition, Harvard T.H. Chan School of Public Health)

Guest Chefs: Andrea Reusing (Chef-Owner, Lantern, Executive Chef, The Durham, and Author, Cooking in the Moment: A Year of Seasonal Recipes)

Adam Busby (General Manager, Greystone Campus, CIA)

Sponsored by Almond Board of California Breakout Session B2 Ecolab Theatre, Admissions Center Reducing Antibiotics in the Food Industry: Practical Strategies for Your Operation Q&A with General Session Speakers Join us for a moderated Q&A and conversation with presenters from this afternoon’s general session on Reducing Antibiotics in the Food Industry to understand how to apply the science and design your own strategy for change. Moderator: Arlin Wassserman (Founder and Partner, Changing Tastes, and

Chair, Menus of Change Sustainable Business Leadership Council)

Panelists: Urvashi Rangan (Director, Consumer Safety and Sustainability, Consumers Union)

Erik Olson (Senior Director of Health and Food Safety, Natural Resources Defense Council) Sara Burnett (Director of Wellness and Food Policy, Panera)



Breakout Session B3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Sustainable Seafood: Making it Work in Your Operation Discussion with General Session Speakers As more and more restaurant and foodservice operations commit to using sustainable seafood, the next challenge is making it work in your operation. Join this afternoon’s general session presenters from Aramark and Compass Group along with Bruce Mattel of The Culinary Institute of America for a discussion to address your questions about setting goals and transforming your operations with regard to seafood sourcing. Moderator: Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA) Panelists: Kathy Cacciola (Senior Director, Environmental Sustainability,

Aramark) Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey Bay Aquarium) Amy Keister (Vice President, Consumer Engagement, Compass Group North America)

Breakout Session B4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room On Campus: Reinventing Our Food Choices and Food Systems Panel Discussion Case studies from the Menus of Change University Research Collaborative (MCURC). Hear from chefs, professors, a dining director, and a senior university administrator about how they work together to advance both food choices and food studies on college and university campuses that nourish students, communities, and ecosystems alike. Introduction: Scott Allmendinger (Director, CIA Consulting, CIA) Moderator: Christopher Gardner (Professor of Medicine, Stanford School of

Medicine) Panelists: Helen Wechsler (Regional Food Services Manager, Northern

California, Google Food) Scott Giambastiani (Global Program Chef and Operations Manager, Google Food) Ken Toong (Executive Director, Auxiliary Enterprises, University of Massachusetts, Amherst)

Peter Angelis (Assistant Vice Chancellor for Housing and Hospitality Services, UCLA)

Robert Valgenti (Associate Professor of Philosophy and Director, EAT Research Group, Lebanon Valley College)

Sponsored by Bush’s Best Beans



Breakout Session B5 Wine Spectator Classroom, Roth Hall Plant-Forward: How to Make it Work in Your Operation Panel Discussion How to take your plant-forward concept from idea to reality, from one location to many? Foodservice experts with vast experience in applying culinary innovation to plant-centric cuisine will help bring new concepts nominated by conference attendees to the national stage, providing advice for success along the entire operational chain from ingredient sourcing and procurement to kitchen operations, labor, production, and presentation. The session provides practical advice whether you are contemplating changes in your operation or creating a new concept, and whether you operate a white tablecloth restaurant, QSR, fast casual, or robust retail prepared foods program. Moderator: Steven Petusevsky ‘77 (Founder and Principal, Steven M.

Petusevsky Enterprises, and Chair, Appetites + Innovations Collaborative)

Panelists: Scott Uehlein ‘85 (Vice President of Product Innovation and Development, Sonic Drive-In)

Shelley Balanko (Senior Vice President, The Hartman Group) Helene York (Director, Responsible Business, Google Global

Accounts, and Faculty, Food Business School, CIA)

Breakout Session B6 Private Dining Room in The Egg, Student Commons Spent Grain, The Triple Play including a Tour and Tasting of The Brewery at the CIA in the Student Commons Presentations and Guided Tour The by-product of beer production—brewer spent grain—is a triple play: Beyond use as animal feed, it has culinary applications, and it can be used to grow mushrooms. This session, which includes a brewery tour, beer and baked goods tastings, and presentations, will open your eyes to spent grain’s culinary versatility and benefits to the health of the population and the planet. Tour Guide: Hutch Kugeman (Head Brewer, CIA) Presenters: Douglass Miller ‘89 (Associate Professor, Hospitality and Service

Management, CIA) George Shannon (Lecturing Instructor, Culinary Arts, CIA)

4:45 PM Breakout Sessions Conclude/Return to General Session IV



5 PM General Session IV Presentation and Panel Discussion

Fish, Seafood, and Oceans What are the new industry standards and how do we ensure global supply-chain transparency? From a culinary perspective, what are the untapped opportunities for introducing diners to a greater variety of delicious preparations and types of seafood? Moderator: Bruce Mattel ’80 (Senior Associate Dean, Culinary Arts, CIA) Presenter: Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey

Bay Aquarium) Panelists: Kathy Cacciola (Senior Director, Environmental Sustainability,

Aramark) Jennifer Dianto Kemmerly (Director, Seafood Watch, Monterey Bay Aquarium) Amy Keister (Vice President, Consumer Engagement, Compass Group North America)

Culinary Presentation Guest Chef: Andrea Reusing (Chef-Owner, Lantern, Executive Chef,

The Durham, and Author, Cooking in the Moment: A Year of Seasonal Recipes)

6 PM Networking Reception

Beverage Garden Plaza (weather permitting)

Featuring the Gold and Bronze Level Sponsors 7 PM Reception and Program Conclude for the Evening

Enjoy dinner on your own



THURSDAY, JUNE 16 8 AM Hudson Valley Breakfast Buffet

Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Davidson’s Choice Safest Eggs and illy caffè 8:30 AM Welcome and Introduction to the Day

Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council)

8:40 AM General Session V (Part I)

Presentations The Business of Plant-Forward This session looks at the business side of plant-forward approaches as we talk with leading restaurant groups from fine dining to casual chains that have embraced plant-forward menu concepts. Some are working to feature more fruits and vegetables, nuts, and legumes on the menus of their existing restaurants, while other foodservice leaders are making these ingredients central to their brands and concepts. What does it mean for your diners, your staff, and the future of your business to shift your menu in these directions, and what factors should you consider when making those strategic decisions? Moderator: Allison Aubrey (Food and Health Correspondent, NPR News) Presenters: Erik Oberholtzer (Co-Founder, Tender Greens) Arik Markus (Owner, Rimon, and former Brand Chef, True Food

Kitchen) Elizabeth Meltz (Director of Sustainability, Batali & Bastianich Hospitality Group)

9:40 AM General Session V (Part II)

Culinary Presentation The Art and Science of Healthy and Delicious—with Global Inspiration: One Juice, Three Months This culinary presentation will leave you with new menu ideas from one of the world’s most renowned chefs, André Chiang, who gains inspiration from the notion that “the most beautiful process of cooking is time.” He will describe his “Octaphilosophy” from his namesake book and reveal the care and attention it takes to create his unique fermented juices: balancing taste, health, and aroma. Moderator: P.K. Newby (Principal, The Nutrition Doctor, and Adjunct

Associate Professor of Nutrition, Harvard T.H. Chan School of Public Health)

Guest Chef: André Chiang (Chef-Owner, Restaurant ANDRÉ, Singapore)



10 AM Refreshment and Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level)


Sponsored by Bush’s Best Beans 10:30 AM General Session VI

Panel Discussion Marketing Strategies for Healthy, Sustainable, and Local Food Healthy, sustainable, and local: These three concepts are becoming the new normal among chefs and the new expectation among diners. But these words are used so often now that they’ve begun to mean almost nothing at all. So how do you reach today’s consumers whether they’re dining out or shopping in the grocery store (whether online or in-person)? Experts from the fields of consumer insights, chef-driven retail foodservice, and high-volume foodservice will help you understand how to develop marketing efforts that cut through the clutter to tell a compelling story to your customers. Introduction: Victor Gielisse (Vice President, Business Development

and Advancement, CIA) Moderator: Venessa Wong (Deputy Business Editor, BuzzFeed News) Panelists: Ashley Koff (Creator, Better Nutrition Simplified Program)

Shelley Balanko (Senior Vice President, The Hartman Group) Steven Petusevsky ‘77 (Founder and Principal, Steven M. Petusevsky Enterprises, and Chair, Appetites + Innovation Collaborative) Scott Uehlein ‘85 (Vice President, Product Innovation and Development, Sonic Drive-In, and former Corporate Chef, Canyon Ranch)

11:10 AM General Session VII

Presentations Ideas that Change the Plate and Change the World How do we dream up things that change our plates and change the world? By bringing together knowledge from several fields. Explore the world of creativity with the former author of The New York Times Magazine’s “Who Made That?” column and some of the leading producers of foods that are changing the very nature of what we eat. Moderator: Mark Erickson ‘77 (Provost, CIA) Presenters: Pagan Kennedy (former Innovation Columnist, The New York

Times Magazine, and Author, Inventology) Matthew Sade (CEO, Kite Hill, and former Chief Marketing

Officer, Impossible Foods) Marc Oshima (Chief Marketing Officer and Co-Founder,

AeroFarms)



12 PM General Session VIII Closing Keynote The View from Europe: International Perspectives on Plant-Forward Menu Innovation Building on a 140-year heritage of global leadership, the Italian food company Barilla is investing in a future where responsible environmental impacts and nutrition are at the core of food production and foodservice. In this session, we’ll learn some of their most successful strategies that can be applied toward such a vision, from forming strategic partnerships and supporting multidisciplinary research to empowering employees to co-develop innovative approaches to healthy eating. Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry

Leadership, The Culinary Institute of America) Moderator: Michael Kaufman (Partner, The Astor Group) Presenter: Paolo Barilla (Vice Chairman, Barilla Group)

12:30 PM Closing Remarks

Presenters: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Walter Willett (Chair, Department of Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Mark Erickson ‘77 (Provost, CIA)

1 PM Walk-Around Tasting Lunch


Featuring the Premium Gold and Gold Level Sponsors

With book signings by André Chiang, Sophie Egan, and Pagan Kennedy. Books will be available for purchase during lunch.

2 PM Summit Concludes

SAVE THE DATE for the 2017 Menus of Change® Leadership Summit,

which will be held June 20-22, 2017, at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, New York



SCIENTIFIC AND TECHNICAL ADVISORY COUNCIL

Walter Willett, MD, DrPH CHAIRMAN Professor of Epidemiology and Nutrition and Chairman Professor of Medicine Department of Nutrition at Harvard T.H. Chan School of Public Health Harvard Medical School Boston, MA Lawrence Appel, MD, MPH Professor of Medicine, Epidemiology, and International Health (Human Nutrition) Johns Hopkins University School of Medicine Baltimore, MD Lilian Cheung, ScD, RD Director of Health Promotion & Communication Department of Nutrition, Harvard T. H. Chan School of Public Health Boston, MA Carolyn Dimitri, PhD Associate Professor of Food Studies New York University New York, NY David Eisenberg, MD Adjunct Associate Professor & Director of Culinary Nutrition Harvard T.H. Chan School of Public Health Boston, MA Rick Foster, PhD W.K. Kellogg Professor in Food, Society and Sustainability Michigan State University East Lansing, MI Christopher Gardner, PhD Professor of Medicine Stanford University Palo Alto, CA

Andrew Hargadon, PhD Charles J. Soderquist Chair in Entrepreneurship Professor of Technology Management Graduate School of Management at University of California, Davis Davis, CA Thomas Harter, PhD Robert M. Hagan Endowed Chair in Water Management and Policy University of California, Davis Davis, CA Marty Heller, PhD Research Specialist University of Michigan Center for Sustainable Systems Traverse City, MI Frank Hu, MD, PhD Professor of Nutrition and Epidemiology; Co-Director of the Program in Obesity Epidemiology and Prevention Harvard T. H. Chan School of Public Health Boston, MA Betty Izumi, PhD Assistant Professor Portland State University, School of Community Health Portland, OR Greg Keoleian, PhD Professor & Co-Director Center for Sustainable Systems, University of Michigan Ann Arbor, MI Robert Lawrence, MD Center for a Livable Future Professor and Professor of Environmental Health Sciences, Health Policy, and International Health Johns Hopkins Bloomberg School of Public Health Baltimore, MD



David Ludwig, MD, PhD Professor of Pediatrics Boston Children's Hospital Director New Balance Foundation Obesity Prevention Center Boston, MA Ellen Markman, PhD Lewis M. Terman Professor of Psychology Senior Associate Dean for the Social Sciences Stanford University Stanford, CA Eric Rimm, ScD Director, Cardiovascular Epidemiology Program Associate Professor of Epidemiology and Nutrition Harvard T. H. Chan School of Public Health Boston, MA Steve Running, PhD Director, Numerical Terradynamic Simulation Group University of Montana Missoula, MT Frank Sacks, MD Professor of Cardiovascular Disease Prevention Harvard School of Public Health Boston, MA

Barton Seaver Director of the Healthy and Sustainable Food Program Center for Health and the Global Environment Harvard School of Public Health Cambridge, MA Michael Tlusty, PhD Director of Ocean Sustainability Science New England Aquarium Boston, MA Russell Walker, PhD Associate Director of the Zell Center for Risk Research Clinical Associate Professor of Managerial Economics and Decision Sciences Kellogg School of Management, Northwestern University Highland, IL Parke Wilde, PhD Associate Professor Tufts University Friedman School of Nutrition Science and Policy Boston, MA



SUSTAINABLE BUSINESS

LEADERSHIP COUNCIL Arlin S. Wasserman CHAIR Partner Changing Tastes Lenox, MA Michiel Bakker Director, Global Food Services Google, Inc. Mountain View, CA Shelley Balanko, PhD SVP, Business Development The Hartman Group Bellevue, WA Dan Barber Chef/Co-owner Blue Hill at Stone Barns New York, NY Rick Bayless Chef-Owner Frontera Grill Chicago, IL Stephanie Chenevert Global Food Program Marketing Manager Google, Inc. Mountain View, CA Gail C. Christopher Vice President for Program Strategy W.K. Kellogg Foundation Battle Creek, MI Sierra B. Clark, PhD Graduate New York University, Food Studies Washington, DC

Amanda Cohen Chef-Owner Dirt Candy New York, NY Christy Consler CEO Sustainable Leadership Advisors, Inc. Emeryville, CA Steven Ells ‘90 Founder and CEO Chipotle Denver, CO David Feller Founder & CEO Yummly Palo Alto, CA Danielle Gould Founder & CEO Food+Tech Connect New York, NY Claudia Hogue Foodservice Marketing Director Alaska Seafood Marketing Institute (ASMI) Seattle, WA Nicolas Jammet Co-founder sweetgreen Washington, DC Michael S. Kaufman Partner Astor Group Chappaqua, NY



Ellen Kennedy Principal Ellen Kennedy Consulting Takoma Park, MD Dan Kish ‘88 Senior Vice President of Food, Head Chef Panera Bread Millbrook, NY Arik Markus Former Brand Chef – True Food Kitchen Formerly with Fox Restaurant Concepts Phoenix, AZ Jehangir Mehta ‘95 Executive Chef/Owner Mehtaphor, Graffiti New York, NY Bart Minor President & CEO The Mushroom Council San Jose, CA Eric Montell ‘89 Executive Director Stanford Dining Stanford, CA Kim Morgan Vice President, Marketing Unilever Food Solutions Lisle, IL Steven Petusevsky ‘77 Founder & Principal Steve M. Petusevsky Enterprises Plantation, FL Jim Prevor Founder & Editor-in-Chief Produce Business Boca Raton, FL Michelle Markesteyn Ratcliffe, PhD VP, Sales & Marketing and Farm to School Specialist Truitt Family Foods Salem, OR

Will Rosenzweig Dean & Executive Director The Food Business School San Francisco, CA Diana Simmons Director of New Product Commercialization Clif Bar & Company Emeryville, CA Rafi Taherian ‘95 Executive Director Yale Dining New Haven, CT Kirsten Saenz Tobey Founder and Chief Innovation Officer Revolution Foods Berkeley, CA Ken Toong Executive Director, Auxiliary Enterprises University of Massachusetts Amherst, MA Scott Uehlein ‘85 VP, Product Innovation Sonic Drive In Oklahoma City, OK Marc Zammit Partner Changing Tastes Los Gatos, CA Anthony Zolezzi Operating Partner Pegasus Capital Advisors New York, NY



ATTENDEE LIST PARTICIPANTS

Derrick Aiona Compass Group Regional Vice President 12204 2nd Ave NW Seattle, WA 98177 425-417-2184 derrick.aiona @compass-usa.com Abdiel Aleman Ruth's Chris Steak House Senior Director of Culinary Development 1030 W Canton Ave Ste 100 Winter Park, FL 32789 [email protected] Bill Allman Metz Culinary Management Director of Sustainability 3823 Kings Arms Ln York, PA 17402 570-351-1219 [email protected] Manar Alsebai Brigham and Wowen's Hospital Executive Chef 75 Francis St Boston, MA 02115 617-732-7224 [email protected] Andres Ardisson Korat Harvard T.H. Chan School of Public Health Doctoral Student 677 Huntington Ave Boston, MA 02115 607-280-7883 [email protected]

Jack Aydelott UNH Conferences and Catering Chef II 20 Ballard St Durham, NH 03824 603-862-1648 [email protected] Frank Bailey '92 Boston College Dining Executive Chef 150 Saint Thomas More Chestnut Hill, MA 02467 617-552-2953 [email protected] Tom Barton Compass Group – Chartwells / Northeastern Executive Chef 106 St Stephens St Boston, MA 02115 617-373-6146 tom.barton @compass-usa.com Cheryl Bauer University of Notre Dame Food Safety Specialist/ Buying Assistant 217 S Dining Hall Notre Dame, IN 46556 574-631-1709 [email protected] John Bayles Alishan Pty Ltd CEO Komahongo 185-2 Hidaka shi, JP-11 350-1251 Japan bayles @alishan-organics.com

Amy Beckstrom University of Colorado, Boulder Director of Auxiliary & Campus Dining Services Center for Community N170L 154 UCB Boulder, CO 80309 303-492-6325 amy.beckstrom @colorado.edu Debbie Belden Farrar's Bistro Owner 12514 NW 36th Ave Vancouver, WA 98685 360- 571-7005 [email protected] Tyler Betzhold University of Richmond Senior Catering Chef 34 Westhampton Way Richmond, VA 23173 804-289-8952 [email protected] Bill Billenstein Guckenheimer @ Google Regional Executive Chef 345 Spear St San Francisco, CA 94105 209-202-9845 [email protected] Ken Botts Humane Society of the United States Food Policy Manager 700 Professional Dr Gaithersburg, MD 20879 240-551-9778 [email protected]



Sheila Bowman Monterey Bay Aquarium Seafood Watch Manager of Culinary and Strategic Outcomes 886 Cannery Row Monterey, CA 93940 831-647-6871 [email protected] Lindsey Boyle Growing Chefs Board Member 807 Powell St Ste 240 Vancouver, BC V6A 1H7 Canada 604-732-1090 [email protected] Deanne Brandstetter Compass Group The Americas Vice President, Nutrition & Wellness 2 International Dr Rye Brook, NY 10573 914-935-5424 deanne.brandstetter @compass-usa.com Mark Bratton '88 Virginia Tech Executive Chef West End Market (0473) Cochrane Hall 770 Washington Stt SW Blacksburg, VA 24061 540-231-9352 [email protected] Martin Breslin Harvard University Director of Culinary Operations 65 Winthrop St Cambridge, MA 02138 617-496-6704 martin_breslin @harvard.edu

Deana Brill Lee Memorial Health System Director 2727 Winkler Ave Ft. Myers, FL 33901 239-343-8907 deana.brill @leememorial.org Mark Brocchetti '91 Camphill Ghent Inc. Director of Food Service 2542 Rt 66 Chatham, NY 12037 518-721-8406 [email protected] Heidi Brousseau Phillips Exeter Academy Foodservice Manager C/O Wetherell Dining Hall 20 Main St Exeter, NH 03833 603-777-3844 [email protected] John Budd Sonic Corp Chief Development & Strategy Officer 300 Johnny Bench Dr Oklahoma City, OK 73104 773-551-3220 john.budd @sonicdrivein.com Michael Burbella '90 La Gamelle Executive Chef 421 Bowery New York, NY 07446 212388-0052 [email protected]

Shawn Burks '96 Great Lakes Culinary Institute at Northwestern Michigan College Chef Instructor Northwestern Michigan College, GLCI 1701 East Front St Traverse City, MI 49686 231-995-3155 [email protected] James Cacciatore Azusa Pacific University Director of Dining Services 901 E Alosta Ave Azusa, CA 91702 626-815-6000 ext. 3041 [email protected] Sue Callaghan University of Notre Dame Assistant Director PO Box 1129 Notre Dame, IN 46556 574-631-0564 [email protected] Bruce Calvert Harvard University Director of Residential Dining Operations 65-67 Winthrop St Cambridge, MA 02138 617-496-6740 bruce_calvert @harvard.edu Brandon Cantrell Compass Group - Canteen Division Chef 205 Woods Lake Rd Greenville, SC 29607 864-238-8039 brandon.cantrell @compass-usa.com



Christiana Castillo Compass Group - Eurest Regional Wellness Director 51 Garden St Apt 807 Hoboken, NJ 07030 862-371-4193 christiana.castillo @compass-usa.com Elizabeth Marble Caton Harvard University Environmental Sustainability Manager C/O Harvard Law School 18 Everett St Cambridge, MA 02138 617-384-6893 elizabeth_marble @harvard.edu Dick Cattani Compass Group CEO, Restaurant Associates 132 W 31st St Ste 601 New York, NY 10001 212-613-5501 dcattani @restaurantassociates.com Sandra Cedrone Marine Stewardship Council Senior Commercial Manager 2110 North Pacific St Seattle, WA 98103 206-691-0188 [email protected] Rick Chiavari '80 Turnberry Ocean Colony Executive Chef 16049 Collins Ave Sunny Isles Beach, FL 33028 305-944-9160 [email protected]

Daniel Clarke '04 Spaulding Rehabilitation Hospital Executive Chef 300 1st Ave Charlestown, MA 02129 617-952-5131 [email protected] Chandon Clenard Stanford University: R&DE Stanford Dining Senior Executive Chef of Performance Dining 693 Pampas Ln Stanford, CA 94305 650-724-8958 [email protected] Anthony Cochones Glory Days Grill Director of Culinary Development 4022 Cool Brooke Way Alexandria, VA 22306 703-929-9865 tcochones @glorydaysgrill.com David Cohen '91 Compass Group - MCL Corporate Executive Chef- Morrison Community Living 168 N Smith Rd Lagrangeville, NY 12540 845-475-7613 davidcohen @iammorrison.com John Coker AVI Foodsystems, Inc. Executive Vice President 2590 Elm Rd NE Warren, OH 44483 330-372-0480 jcoker @avifoodsystems.com

Beth Comerford Yale-Griffin Prevention Research Center/Griffin Hospital Deputy Director 130 Division St Derby, CT 06418 203-732-1265 beth.comerford @yalegriffinprc.org Ben Conniff Luke's Lobster Co-Founder & President 459 Grand St Brooklyn, NY 11211 646-559-4644 [email protected] Stefano Cordova Starbucks Vice President of Food Strategy & Global innovation 2401 Utah Ave S Seattle, WA 98134 206-318-5648 [email protected] Melanie Corey-Ferrini Dynamik Space + GTK Chief Experience Officier 2815 Eastlake Ave E 150 Seattle, WA 98102 206-686-2525 melanie @dynamikspace.com Katie Cowie Compass Group Regional Chef 4219 124th Pl NE Marysville, WA 98271 425-308-1434 katie.cowie @compass-usa.com



Christopher Culp Intercontinentals Hotel Group Corporate Manager Food & Beverage / Culinary Three Ravinia Dr Atlanta, GA 30326 770-604-2489 [email protected] Chris Cummer Andaz Wall Street Executive Chef 75 Wall St New York, NY 10005 212-699-1692 [email protected] David Davidson Harvard University Managing Director, Dining Services 65 Winthrop St Cambridge, MA 02138 617-495-4812 david_davidson @harvard.edu Chuck Davies '80 University of California, San Francisco Associate Director, Culinary Innovation & Operations 505 Parnassus Ave M290 San Francisco, CA 94143 415-353-1680 [email protected] Kristine Demchenko '93 North Shore Community College Instructor 1 Ferncroft Rd Danvers, MA 01923 617-717-9308 kdemchen @northshore.edu

Bennett Depew Harry's of America Corporate Chef 9995 Gate Pkwy N Ste 400B Jacksonville, FL 32246 352-397-5760 bennettdepew @hookedonharrys.com Christopher DeRamo IHG Corporate Food & Beverage Manager, Concept and Innovation Three Ravinia Dr Ste 100 Atlanta, GA 30346 770-604-2007 christopher.deramo @ihg.com Timothy Dietzler Villanova University Dining Services Director of Dining 800 E Lancaster Ave Villanova, PA 19085 610-519-7810 timothy.dietzler @villanova.edu Garett DiStefano University of Massachusetts Director of Residential Dining Worcester Dining Commons, 669 N Pleasant Amherst, MA 01003 413-545-2472 [email protected] John Dobson US Merchant Marines Instructor PO Box 75 Piney Point, MD 20674 301-994-0010 [email protected]

Glenn Douglas Noodles & Company Vice President, Supply Chain 520 Zang St Ste D Broomfield, CO 80021 720-214-1980 [email protected] Rachel Dreskin Compassion in World Farming Head of Food Business 136 Terrace Pl 3 Brooklyn, NY 11218 917-909-1220 [email protected] Cheryl Drummond Torchy's Tacos Director of Culinary 4501 Springdale Rd Austin, TX 78723 512-354-6843 cheryl.drummond @torchystacos.com Marissa Ebora Murray Hill Place General Manager- Hospitality Services 243 Lexington Ave New York, NY 10016 646-742-2810 marissa.mhplace @gmail.com Louis Ehlinger Mary's Woods at Marylhurst Executive Chef 17400 Holy Names Dr Lake Oswego, OR 97034 lehlinger @maryswoods.com



David Eisenberg Harvard T.H. Chan School of Public Health Adjunct Associate Prof & Director of Culinary Nutrition 665 Huntington Ave Boston, MA 02115 617-432-0139 deisenbe @hsph.harvard.edu Eric Ernest University of Southern California Executive Chef 840 Child Ways BKS 404 Los Angeles, CA 90089 213-740-9904 [email protected] Shirley Everett Stanford University Senior Associate Vice Provost 555 Salvatierra Walk Stanford, CA 94305 650-721-2956 [email protected] Richard Faeh Bon Appetit Management Company Culinary Director 1600 Amphitheater Pkwy Mountain View, CA 94043 650-281-6463 [email protected] Marie Faherty Sodexo General Manager 400 Devon Park Dr MS M-01 Wayne, PA 19087 267-716-4429 [email protected]

Francis Fahy Harvard University Dining Services General Manager 65 Winthrop St Cambridge, MA 02138 617-432-1045 [email protected] Greg Fatigati '77 Bon Appetit @ Google CIA Liaison Chef 1600 Amphitheater Dr Mountain View, CA 94043 857-636-9092 [email protected] Gail T Finan Cornell University Director of Dining C/O Cornell Dining 1518 Dickson Ithaca, NY 14853 607-255-5952 [email protected] Christian Fischer Chartwells Higher Education Vice President of Culinary Innovation 2 International Dr Rye Brook, NY 10573 914-935-5431 christian.fischer @compass-usa.com Deirdre Flynn NAFEM Executive Vice President 161 North Clark St Ste 2020 Chicago, IL 60601 312-821-0209 [email protected]

Chris Foltz Heinen's Director of Operations 4540 Richmond Rd Warrensville Heights, OH 44128 216-475-2300 [email protected] Susan Forbes Compass Group - Chartwells Director of Culinary 785 Barossa Valley Dr NW Concord, NC 28027 704-534-9934 susan.forbes @compass-usa.com Michael Gallagher Restaurant Associates Executive Vice President 132 West 31st St Ste 601 New York, NY 10001 646-342-8399 mgallagher @restaurantassociates.com Anne Galle Bon Appetit Management Company Regional Director, Nor Cal 1600 Amphitheater Pkwy Mountain View, CA 94043 650-793-2259 [email protected] Ward Ganger Phillips Exeter Academy Director of Dining Services Phelps Academy Ctr 20 Main St Exeter, NH 03833 603-777-3352 [email protected]



Maisie Ganzler Bon Appetit Management Company Chief Strategy & Brand Officer 100 Hamilton Ave Ste 400 Palo Alto, CA 94301 650-798-8030 [email protected] Cheryl Garner University of California, Riverside Executive Director of Dining 3637 Canyon Crest Dr Ste F 101 Riverside, CA 92507 951-827-5857 [email protected] Marie Gillespie Vancourt Inc. Associate Administrator 80 Lyncroft Rd New Rochelle, NY 10804 774-417-3514 [email protected] Bonnie Glassco LifeWorks Restaurant Group Director 46 Nightshade Ct Henderson, NV 89074 626-698-9125 glassco-bonnie @aramark.com Eliah Golden University of Colorado Executive Chef 154 UCB Boulder, CO 80309 303-735-4069 eliah.golden@ colorado.edu

David Gould '11 Rhode Island School of Design Executive Chef 2 College St Providence, RI 02903 401-709-8505 [email protected] Julie Govers Compass Group Business Excellence, Brand Integrity & Standards 190 Homestead Ave Avenel, NJ 07001 917-620-2420 julie.govers @compass-usa.com John Gray '84 University of Maryland Dining Services Senior Executive Chef 1150 S Campus Dining Hall College Park, MD 20742 301-314-2433 [email protected] Annette Grecchi Gray Aramark Associate Vice President Culinary Innovation 100 Penn Square East Fl 5 Philadelphia, PA 19107 215-409-7099 gray-annette @aramark.com Becky Green Compass Group Manager of Consumer Engagement 2400 Yorkmont Rd Charlotte, NC 28217 704-302-6787 becky.green @compass-usa.com

Amy Greenberg '80 Citi Senior Vice President 388 Greenwich St New York, NY 10013 212-816-2975 [email protected] Tom Gumpel '86 Panera Bread Vice President of R&D 1841 Laurel St Sarasota, FL 34236 845-264-1564 tom.gumpel @panerabread.com Peter Haas Mount Holyoke College Unit Manager C/O Dining Services Office 50 College St South Hadley, MA 01075-1423 413-538-2100 [email protected] Kari Hamerschlag Friends of the Earth, Food and Technology Program Senior Program Manager 2150 Allston Wy Ste 360 Berkeley, CA 94704 510-978-4420 [email protected] Smitha Haneef Princeton University Campus Dining Executive Director 26 College Rd W Princeton, NJ 08540 609-258-6098 [email protected]



Patricia Hansen Food and Drug Administration Deputy Director 5100 Paint Branch Pkwy College Park, MD 20740 240-402-2373 patricia.hansen @fda.hhs.gov RJ Harvey Chartwells School Dining Services K-12 Senior Regional Executive Chef 10270 Commonwealth St 2314 Lone Tree, CO 80247 720-403-1125 rj.harvey @compass-usa.com Mark Hayes University of Colorado Colorado Springs Director, Dining Services 1420 Austin Bluffs Pkwy Colorado Springs, CO 80918 719-255-4211 [email protected] David Henry University of California, Riverside Executive Director of Dining, Conference and Catering Services, 3637 Canyon Crest Dr Ste F 101 Riverside, CA 92507 951-827-1202 [email protected] Jaime Herrera Oregon State University Assistant Director-Executive Chef 102 Buxton Corvallis, OR 97331 541-737-5404 jaime.herrera @oregonstate.edu

Kathleen Hoffman '82 US Foods Brand Chef 6133 North River Rd Ste 300 Rosemont, IL 60018 847-720-2359 kathleen.hoffman @usfoods.com Lindsay Homewood Levine Compass Group North America (Morrison Comunity Living) Regional Executive Chef Pacific North West 900 University St Seattle, WA 98101 206-382-3136 lindsay.homewood @gmail.com Paul Houle University of Colorado, Boulder Associate Director 154 UCB Boulder, CO 80309 303-735-4901 [email protected] Rachel Huber Pizza Hut, Inc. Corporate Nutritionist 7100 Coporate Dr Plano, TX 75024 972-338-7069 [email protected] Steve Hudson Compass Group - Touchpoint Corporate Executive Chef, Touchpoint Support Services 9673 Timber Circle Indianapolis, IN 46055 901-237-4852 shudson @iamtouchpoint.com

Megan Hunter Aramark Director of Product Development 100 Penn Square East Aramark Innovation Center FL5 Philadelphia, PA 19107 215-409-7727 hunter-megan @aramark.com Marc Hussey Cigna Healthcare Food Service Director 900 Cottage Grove Rd Hartford, CT 06152 860-226-8533 [email protected] Michael Istvanko Starbucks Business Development Manager 33 Union Park #3 Boston, MA 02118 857-303-0096 [email protected] Sujatha Jahagirdar Natural Resources Defense Council Policy Specialist 1152 15th St NW Ste 300 Washington, DC 20005 202-717-8294 [email protected] Reginald Kalili University of Notre Dame Assistant Director, Marketing PO Box 1129 Notre Dame, IN 46556 574-631-0145 [email protected]



Chris Kaschak University of New Hampshire Executive Chef Holloway Commons, 75 Main St Durham, NH 03824 603-862-9330 [email protected] Catherine Katz Cuisinicity President 465 Tom Swamp Rd Hamden, CT 06518 203-288-2228 [email protected] Michael Kaufman Astor Group Partner 41 Pond Hill Rd Chappaqua, NY 10514 914-329-8076 kaufman @theastorgroup.com Ian Keith '97 Rutgers, The State University of New Jersey Healthy Dining Initiative, Culinary Development 61 Dudley Rd Rm 220 New Brunswick, NJ 08901 848-932-8045 ian.keith @dining.rutgers.edu Helene Kennan Guckenheimer Chief Innovations Officer 1850 Gateway Dr San Mateo, CA 94404 650-631-4792 [email protected]

Shazad Khan Compass Group - FLIK Regional Corporate Chef 412 Norristown Rd Ambler, PA 19002 267-259-8862 shazad_khan @acable.comcast.com Dan Kish '86 Panera Bread Senior Vice President of Food, Head Chef PO Box 1038 Millbrook, NY 12545 845-392-6740 danh.kish @panerabread.com Sylvia Klinger Hispanic Food Communications Registered Dietitian 338 N Quincy St Hinsdale, IL 60521 630-930-7963 sylvia @hispanicnutrition.com Kris Klinger University of Southern California Assistant Vice President of Retail Operations 840 Childs Way BKS 404 Los Angeles, CA 90089 213-740-6285 [email protected] Patricia Klos Tufts University Director of Dining & Business Services 89 Curtis St Medford, MA 02155 617-627-3751 [email protected]

Brian Kolodziej Chick-fil-A, Inc. Senior Manager, Culinary 5295 Buffington Rd Bldg 100 Ste H Atlanta, GA 30349 404-530-1820 brian.kolodziej @chick-fil-a.com Matthew Kosec Celebration Restaurant Chief Operating Officer 4503 W Lovers Lane Dallas, TX 75209 2143515681 mkosec @celebrationrestaurant.com Elizabeth Kucinich Plant Based Foods Association Policy and Partnerships Plant Based Foods Association 3621 Grand Ave Oakland, CA 94610 510-465-0322 elizabeth. @plantbasedfoods.org David Laborde Salata Executive Creative and Purchasing Director 919 Milam St T-1400 Houston, TX 77002 713-739-0101 [email protected] Charles Lamonica Compass at Google Global Vice President Compass at Google 1600 Amphitheater Dr Mountain View, CA 94043 917-715-1851 [email protected]



Tara Lane Snap Kitchen Director of Brand Marketing and Menu Innovation 1908 Canyon Edge Dr Austin, TX 78733 7736202579 [email protected] Heather Lang University of San Diego Chef/Manager 5998 Alcala Prk San Diego, CA 92110 619-260-7424 [email protected] Shawn LaPean University of California , Berkeley Executive Director, Cal Dining 2610 Channing Way Berkeley, CA 94720 510-643-8323 [email protected] Laura Lapp Chartwells Higher Education Dining Services Vice President of Wellness and Sustainability 430 Jackson Blvd Grayslake, IL 60030 847-986-4162 laura.lapp @compass-usa.com Jason Lau Zipongo Director of Nutrition & Wellness 901 Battery Stt Ste 250 San Francisco, CA 94111 415-810-5378 [email protected]

Barbara Laverdiere '87 Boston University Director of Dining Services 775 Commonwealth Ave Boston, MA 02215 617-353-2990 laverdiere-barb @aramark.com Dale Lawson Oregon State University Chef de Cuisine University Housing & Dining Services c/o McNary Dining Center 102 Buxton Hall Corvallis, OR 97331 541-737-4750 dale.lawson @oregonstate.edu Anthony Lee Natick Labs Food Technologist, Registered Dietitian 15 General Greene Ave, Bldg 36 Rm E116 Natick, MA 01760 508-233-4238 [email protected] William LeNoir Culinaire International Vice President of Projects and Purchasing 8303Elmbrook Dallas, TX 75247 214-754-1887 [email protected] Martin Lewis '01 Montana State University - Bozeman Executive Chef Bozeman, MT 59717 406-994-5224 [email protected]

Allison Lilly University of Maryland Dining Services Assistant Director 1150 S Campus Dining Hall College Park, MD 20742 301-314-1016 [email protected] Laura Lipoufski Canyon Ranch Executive Sous Chef 165 Kemble St Lenox, MA 01240 413-637-4400 llipoufski @canyonranch.com Ed Lowe Celebration Restaurant President PO 7330 Dallas, TX 75209 214-358-0612 elowe @celebrationrestaurant.com Ellen Lowre Unidine Director of Nutrition, Health, & Wellness 1000 Washington St Ste 510 Boston, MA 02118-2798 617-584-5360 [email protected] Alicia Lunde University of Vermont Medical Center Sous Chef 111 Colchester Ave, Mailstop 204EN3 Burlington, VT 05401 802-847-1360 alicia.lunde @uvmhealth.org



Marilyn Majchrzak Canyon Ranch Food Development Manager 8600 E Rockcliff Rd Tucson, AZ 85750 520-749-9655 ext. 4422 mmajchrzak @canyonranch.com Michael Manniello Compass Group Regional Executive Chef -Eurest 33 Magazine St Bedford, NH 03110 781-201-0060 michael.manniello @compass-usa.com Katy Martin Bon Appetit @ Google Cheftitian 1600 Amphitheater Dr Mountain View, CA 94043 650-444-1867 martinkathleen @google.com Crista Martin Harvard University Dining Services Director for Strategic Initiatives & Communication 65-67 Winthrop St Cambridge, MA 02138 617-496-6705 crista_martin @harvard.edu Victoria Martinet Compass Group - Restaurant Associates Wellness Manager, Dietician 132 W 31st St Ste 601 New York, NY 11217 347-852-5378 vmartinet @restaurantassociates.com

Carmen Marzocco Compass Group - Eurest Senior Regional Executive Chef, Zone 2 Mid Atlantic 18 Montella Cir Pottstown, PA 19464 484-682-7218 carmen.marzocco @compass-usa.com James Massey Canyon Ranch Executive Chef 165 Kemble St Lenox, MA 01240 413-637-4400 jmassey @canyonranch.com David May University of New Hampshire Associate Vice President of Business Affairs 10 W Edge Dr Ste 102 Durham, NH 03824 603-862-0209 [email protected] Kevin McCarthy '93 Paul Smiths College Assistant Professor 26 Rockledge Ln Saranac Lake, NY 12983 518-207-7850 kmccarthy @paulsmiths.edu Evelyn McManus M&M Food Market R&D Corporate Chef 640 Trillium Dr Kitchener, ON N2H6M3 Canada 519-895-1075 ext. 306 [email protected]

William McNamara University of New Hampshire Executive Director of Hospitality Services 10 W Edge Dr Ste 102 Durham, NH 03824 603-862-0209 william.mcnamara @unh.edu Jehangir Mehta '95 Graffiti, Graffiti Earth, Me & You Chef-Owner 224 E 10th St New York, NY 10003 212-464-7743 jehangir @jehangirmehta.com Bart Messing '90 Woodfield Country Club Executive Chef 3650 Club Pl Boca Raton, FL 33496 561-995-5234 [email protected] Darryl Mickler Hard Rock International Senior Director of R&D 6100 Old Park Ln Orlando, FL 32835 407-445-7625 ext. 2500 darryl_mickler @hardrock.com Kristie Middleton The Humane Society of the United States Senior Food Policy Director 4263 Norton Ave Oakland, CA 94602 240-620-3688 kristielmiddleton @gmail.com



Jeff Miller Dunkin' Brands, Inc. Executive Chef and VP Product Innovation 130 Royall St Canton, MA 02021 781-737-3754 jeff.miller @dunkinbrands.com Donald Miller University of Notre Dame Senior Executive Chef PO Box 1129 Notre Dame, IN 46556 574-631-5416 [email protected] Steven Miller Cornell University Director of Culinary Management C/O Cornell Dining 1518 Dickson Ithaca, NY 14853 [email protected] Adam Millman Yale University Director of Auxiliary Operations 246 Church St FL4 New Haven, CT 06510 203-584-4190 [email protected] Ainsley Mitchell Aramark Menu & Marketing Promotions Manager 230-66 Chancellors Cir Winnipeg, MB R3T 2N2 Canada 204-430-7967 [email protected]

Jennifer Molidor Center for Biological Diversity Senior Food Campaigner 493 Myrtle Ave Rohnert Park, CA 94928 707-888-9261 jmolidor @biologicaldiversity.org Mary Molt Kansas State University Associate Director Housing and Dining Services c/o Housing and Dining 113 Pittman Bldg Manhattan, KS 66506 785-532-0324 [email protected] Kasia Momot Cracker Barrel Director, Menu Strategy PO Box 787 Lebanon, TN 37088 615-235-4178 kasia.momot @crackerbarrel.com Eric Montell '89 Stanford University Executive Director 693 Pampas Ln Stanford, CA 94305 650-723-0412 [email protected] Kathy Moore Lee Memorial Health System Director 2727 Winkler Ave Ft. Myers, FL 33901 239-343-8907 kathy.moore @leememorial.org

Nisha Munshi Dunkin' Brands, Inc. Manager - Nutrition Strategy and Regulatory affairs 130 Royall St Canton, MA 02021 781-737-3087 nisha.munshi @dunkinbrands.com Shannon Munz Stanford University Communications Coordinator 693 Pampas Ln Stanford, CA 94305 650-721-4373 [email protected] Margaret Neu The Monday Campaigns President of Monday Campaigns Intiatives 215 Lexington Ave Ste 1001 New York, NY 10016 212-991-1053 [email protected] Meghan Novoshielski Wawa Sr. Nutrition Analyst meghan.novoshielski @wawa.com Greg O'Gorman '77 Orange Regional Medical Center Executive Chef 707 E Main St Middletown, NY 10940 845-333-0404 [email protected] Sara Patterson Eurest Regional Wellness Manager 1 CVS Dr Woonsocket, RI 02895 401-617-2005 sara.patterson @compass-usa.com



Douglas Pendergast Quiznos Subs CEO & President 7595 Technology Pkwy Ste 200 Denver, CO 80237 678-613-6962 dpendergast @mba1996.hbs.edu C. Dennis Pierce University of Connecticut Dining Services Executive Director 1 Bishop Cir U-4071 Storrs, CT 06269 860-486-3128 [email protected] Andy Plumley University of California, Riverside Assistant Vice Chancellor of Housing, Dining and Residential Services 3595 Canyon Crest Dr Riverside, CA 92507 951-827-7726 [email protected] Paul Racicot '00 Dunkin' Brands, Inc. Director, Research & Development 130 Royall St Canton, MA 02021 781-737-3910 paul.racicot @dunkinbrands.com Kristen Rainey Google Global Food Program | Global Vendor & Supplier Relations 1420 NW Lovejoy St 615 Portland, OR 97209 503-267-0839 [email protected]

Becky Ramsing Johns Hopkins School of Public Health, Center for a Livable Future Senior Program Officer 615 N Wolfe St W7007 Baltimore, MD 21205 443-287-2741 [email protected] Kristen Rasmussen University of California , Berkeley - Cal Dining, Rooted Food Teaching Faculty, Culinary Nutrition Advisor, Owner 388 43rd St Oakland, CA 94609 510-642-4797 [email protected] Anne Readhimer 7-Eleven, Inc. Senior Director of Fresh Food Innovation 3200 Hackberry Rd Irving, TX 75063 972-828-6561 [email protected] Paul Rielly Boston College Dining Production Manager 140 Commonwealth Ave Chestnut Hill, MA 02467 617-552-4689 [email protected] Paul Rielly Boston College Dining Production Manager Boston College Dining 140 Commonwealth Avenue Chestnut Hill, MA 02467 617-552-4689 [email protected]

Lisa Roberson Compass Group - Morrison Management Corporate Director, Wellness & Sustainability Morrison Healthcare 1401 Riva Ridge Ave Bowling Green, KY 42104 270-366-1275 lroberson @iammorrison.com Daniel Roche K.F.C. Director of Food Innovation 1900 Colonel Sanders Ln Louisville, KY 40213 502-874-1671 [email protected] Cary Roe UVMMC Supervisor 111 Colchester Ave Burlington, VT 05401 802-847-3978 [email protected] Patricia (Patsy) Ross 7-Eleven, Inc. Corporate Dietitian and Quality Assurance Manager 3200 Hackberry Rd Irving, TX 75063 972-828-6737 [email protected] Jeff Rowe ES Foods COO 20 Crossways Park Dr N #100 Woodbury, NY 11797 516-682-5494 x712 [email protected]



Kerry Ruff-Harcourt '78 Mary's Woods at Marylhurst Dining Director 17400 Holy Names Dr Lake Oswego, OR 97034 503-675-2037 [email protected] Turner Rust The Park Danforth Executive Chef 777 Stevens Ave Portland, ME 04103 207-797-7710 [email protected] Stephen Ryan Compass Group District Chef 7 Glenbarry Dr Wilmington, DE 19808 302-893-5519 stephen.ryan @compass-usa.com Wakako Sakurai ABC Cooking Studio CEO 3-1-1 B2F Marunouchi Chiyoda-ku, JP-13 100-0005 Japan [email protected] Dennis Saletnik Mount Holyoke College Unit Manager C/O Dining Services Office 50 College St South Hadley, MA 01075 413-538-2100 [email protected] Samuel Samaan Azusa Pacific University Executive Director of University Service 701 E Foothill Blvd Azusa, CA 91702 626-815-5703 [email protected]

Scott Samuel Zipongo Director of Culinary Innovation 901 Battery St Ste 250 San Francisco, CA 94111 415-272-1390 [email protected] James Sanchez '94 Freebirds World Burrito Director of Culinary 9050 Capital of Texas Hwy Ste 360 Austin, TX 78759 210-364-6554 jamessanchez @freebirds.com Richard Schneider '01 Montana State University - Bozeman Executive Chef Montana State University Bozeman, MT 59717 406-994-3662 [email protected] Vei Scott NILSA Healthy Cooking Chef/Educator 19425 Van Aken Blvd Ste 205 Shaker Heights, OH 44122 216-224-1383 [email protected] Katherine See Au Bon Pain Vice President of Culinary Innovation One Au Bon Pain Boston, MA 02210 617-897-5054 katherine_see @aubonpain.com

Caitlin Sheehan Sodexo RD/Patient Services Manager C/O Brigham & Women's Hospital 75 Franc Boston, MA 02115 617-732-8568 [email protected] Jeanne Sheridan '76 Acushnet and Blackstone Schools School Nutrition Director 127 Transit St Providence, RI 02906 508-397-4306 [email protected] Claire Siegel Snap Kitchen Lead Registered Dietitian 9330 United Dr #100 Austin, TX 78758 832-594-3157 claire_siegel @snapkitchen.com Dara Silverstein Stanford University: R&DE Stanford Dining Sustainable Food Program Manager 693 Pampas Ln Stanford, CA 94305 650-725-1508 [email protected] Michele Simon Plant Based Foods Association Executive Director 3621 Grand Ave Oakland, CA 94610 510-465-0322 michele @plantbasedfoods.org



Parvinder Singh Syracuse University Executive Chef 201 Ainsley Dr Syracuse, NY 13210 315-443-5789 [email protected] Amy Siverling Aramark Director Patient Menu Development 100 Penn Square E FL5 Philadelphia, PA 19107 610-212-2573 siverling-amy @aramark.com Teva Smith Canyon Ranch Dining Room Supervisor 165 Kemble St Lenox, MA 01240 413-637-4400 [email protected] Pamela Smith Shaping America's Plate Founder and President, RDN PO Box 541009 Orlando, FL 32854 407-909-9898 [email protected] Todd Smith Sonic Corp President and CMO 300 Johnny Bench Dr Oklahoma City, OK 73104 405-225-5700 carol.davis @sonicdrivein.com Carin Solganik Heinen's Director of Prepared Foods 4540 Richmond Rd Warrensville Heights, OH 44128 216-475-2300 ext. 2258 [email protected]

Greg Sotka Heinen's Director of Category Management/ Procurement 4540 Richmond Rd Warrensville Heights, OH 44128 216-475-2300 ext. 2227 [email protected] Charlie Souhrada NAFEM Director, Member Services 161 North Clark St Ste 2020 Chicago, IL 60601 312-821-0212 [email protected] Hillary Sparks Chick-fil-A, Inc. Menu Strategy Consultant 5200 Buffington Rd Atlanta, GA 30349 404-305-3174 hillary.sparks @cfacorp.com Ruth Sullivan Syracuse University Registered Dietitian and Nutrition Educator 201 Ainsley Dr Syracuse, NY 13210 315-443-9884 [email protected] Jaime Surenkamp The Good Food Institute Director, Food Trends 731 Superba Ave Venice, CA 90291 310-702-5699 jaimes @thegoodfoodinstitute.org

Jennifer-Harumi Suzuki ABC Cooking Studio Senior Manager, Oversea Development Division 3-1-1 B2F Marunouchi Chiyoda-ku, JP-13 100-0005 Japan harumi.suzuki @abc-cooking.co.jp Rafi Taherian '95 Yale Hospitality Associate Vice President 246 Church St New Haven, CT 06510 203-432-0405 [email protected] Maureen Timmons '92 Northeastern University Director of Dining Services 360 Huntington Ave 122 SS Boston, MA 02115 617-373-3596 [email protected] Robert W. Trick The Yale Club of New York City Executive Sous Chef 50 Vanderbilt Ave New York, NY 10017 212-716-2100 ext. 7122 [email protected] Alexander Trimble '80 Princeton University Chef de Cuisine 26 College Rd W Princeton, NJ 08544 609-258-6088 [email protected]



Allison Trinkle Chartwells Culinary Director Mid-Atlantic Region 4229 Loudoun Ave The Plains, VA 20198 540-253-2092 allison.trinkle @compass-usa.com Jane Upritchard Compass at Google Global Director Food Choice Architecture 1600 Amphitheater Dr Mountain View, CA 94043 551-655-9736 [email protected] Vaughn Vargus University of California, San Diego Senior Executive Chef 9500 Gilman Dr La Jolla, CA 92093 858-534-1100 [email protected] Maya Vincelli University of Richmond Assistant Director of Retail Services 34 Westhampton Way University of Richmond, VA 23173 804-289-8688 [email protected]

Shawn Wamsley '12 Larson Management Executive Chef 3502 Oakwood Mall Dr Ste A Eau Claire, WI 54701 715-834-2449 swamsley @larsonmanagement.com Christopher Wiseley Villanova University Dining Services Executive Chef of Resident Dining Operations 800 E Lancaster Ave Villanova, PA 19085 610-519-6185 christopher.wiseley @villanova.edu Jodie Worrell Chick-fil-A, Inc. Manager of Nutrition 1315 Briarwood Dr Atlanta, GA 30306 770-367-1077 jodie.worrell @chick-fil-a.com Colleen Wright-Riva University of Maryland Dining Services Director of Dining Services 1150 S Campus Dining Hall College Park, MD 20742 301-314-8059 [email protected]

Michael Wurster '99 Restaurant Associates at Google Regional Executive Chef 111 8th Ave New York, NY 10011 212-565-9548 [email protected] Andrew Ziobro '82 Restaurant Associates at Google Vice President Operations 111 8th Ave New York, NY 10011 917-750-5098 [email protected] Anthony Zolezzi Pegasus Capital Advisors Operating Partner 5951 Linea del Cielo Rancho Sante Fe, CA 92067 562-413-5646 [email protected]



PRESENTERS

Peter Angelis University of California, Los Angeles Assistant Vice Chancellor for Housing and Hospitality Services 360 De Neve Dr Sproul Ste 182 Los Angeles, CA 90095 310-825-4941 [email protected] Allison Aubrey National Public Radio Correspondant Washington, DC [email protected] Susan Baker Trillium Asset Management Vice President, Shareholder Advocacy Two Financial Center 60 South St, Ste 1100 Boston, MA 02111 617-532-6681 [email protected] Shelley Balanko The Hartman Group SVP, Business Development 3150 Richards Rd, Ste 200 Bellevue, WA 98005 425-452-0818 [email protected] Douglas Balentine FDA Director, Office of Nutrition, Labeling, and Dietary Supplements 10903 New Hampshire Ave Silver Spring, MD 20993 douglas.balentine @fda.hhs.gov

Paolo Barilla Barilla G. e R. Fratelli Società per Azioni Vice Chairman Via Mantova 166 Parma 43122 Italy +39 0521 262377 Ed Brown '83 Restaurant Associates Chef/Collaborator 132 West 31st St Ste 601 New York, NY 10001 347-266-8847 ebrown @restaurantassociates.com Sara Burnett Panera Bread Director Wellness and Food Policy 3630 S Geyer Rd St. Louis, MO 63052 314-984-1056 sara.burnett @panerabread.com Kathy Cacciola Aramark Senior Director, Environmental Sustainability 1101 Market St FL25 Philadelphia, PA 19107 215-409-7642 [email protected] André Chiang Restaurant ANDRÉ Chef-Owner 41 Bukit Pasoh Rd Singapore 89855 +65 6534 8880 [email protected]

Jennifer Dianto Kemmerly Monterey Bay Aquarium Seafood Watch Director 886 Cannery Row Monterey, CA 93940 [email protected] Christopher Gardner Stanford University Professor of Medicine 1265 Welch Rd Stanford, CA 94305 650-725-2751 [email protected] Scott Giambastiani Google Global Food Program Chef 1600 Amphitheatre Pkwy Mountain View, CA 94043 650-253-3459 [email protected] David Katz Yale Prevention Research Center Director Yale-Griffin PRC 130 Division St Derby, CT 06418 203-732-7194 [email protected] Amy Keister Compass Group VP Consumer Engagement 2400 Yorkmont Rd Charlotte, NC 28217 704-328-4059 amy.keister @compass-usa.com Ellen Kennedy Ellen Kennedy Consulting Principal 8010 Glenside Dr Takoma Park, MD 20912 410-530-7151 [email protected]



Pagan Kennedy Independent Journalist and Author 164 Hudson St Somerville, MA 02144 617-666-2274 [email protected] Eric Kessler Arabella Advisors Founder 1201 Connecticut Ave NW Ste 300 Washington, DC 20036 202-595-1025 [email protected] Ashley Koff Ashley Koff RD, LLC Owner 1177 22nd St NW 9B Washington, DC 20037 323-251-7537 aka @ashleykoffapproved.com Robert Lawrence Bloomberg School of Public Health Professor of Enviromental Health Sciences 615 N Wolfe St, Rm W3041 Baltimore, MD 21205 410-502-2329 [email protected] Arik Markus formerly with True Food Kitchen former Brand Chef 3436 E Beryl Ln Phoenix, AZ 85028 415-424-2173 [email protected]

Elizabeth Meltz Batali & Bastianich Hospitality Group Director Environmental Health 45 E 20th St FL10 New York, NY 10003 917-478-2971 [email protected] Kim Morgan Unilever Food Solutions Vice President, Marketing 2200 Cabot Dr Lisle, IL 60532 630-390-4008 [email protected] Roni Neff Johns Hopkins Bloomberg School of Public Health Assistant Professor 615 N Wolfe St, Rm W7010 Baltimore, MD 21205 410-614-6027 [email protected] P.K. Newby The Nutrition Doctor Owner 33 Westbourne Ter 3 Brookline, MA 02446 617-894-5833 [email protected] Erik Oberholtzer Tender Greens Chef/Founder/CEO 2633 Fairfax Ave Culver City, CA 90232 310-985-0796 [email protected]

Erik Olson Natural Resources Defense Council Director, Health Program & Senior Strat. Dir. Food & Health 1152 15th St. NW Ste 300 Washington, DC 22314 202-289-2415 [email protected] Marc Oshima AeroFarms Co-Founder and Chief Marketing Officer 400 Ferry St Newark, NJ 07105 973-242-2495 [email protected] Brian Perkins Marine Stewardship Council Regional Director, Americas 1300 19th St NW FL3 Washington, DC 20036 202-793-3284 [email protected] Steven Petusevsky '77 Culinary Innovation for the Food Service Industry Principal 8908 Mahogany Ter Plantation, FL 33324 954-494-7055 [email protected] Urvashi Rangan Consumer Reports Food Safety and Sustainability Center Executive Director 101 Truman Ave Yonkers, CA 10703 914-378-2211 [email protected]



Jeff Regnart Alaska Seafood Marketing Institute Fisheries Consultant 150 Nickerson St Ste 310 Seattle, WA 98109 907-240-8978 [email protected] Andrea Reusing Lantern/The Durham Chef-Owner 104 Glendale Dr Chapel Hill, NC 27514 919-593-2243 andrea @lanternrestaurant.com Eric Rimm Harvard T.H. Chan School of Public Health Director of the Program in Cardiovascular Epidemiology 665 Huntington Ave Boston, MA 02115 617-432-1843 [email protected] Matthew Sade Lyrical Foods/Kite Hill CEO 3180 Corporate Pl Hayward, CA 94545 [email protected] Christine Seitz Compass Group Vice President Culinary Business Excellence 5760 Shadow Ridge Ct Pleasanton, CA 94566 925-344-2796 christine.seitz @compass-usa.com

Bret Thorn Nation's Restaurant News Senior Food Editor 1166 Avenue of the Americas New York, NY 10036 212-204-4395 [email protected] Michael Tlusty New England Aquarium Director of Ocean Sustainability Science 1 Central Wharf Boston, MA 01880 617-973-6715 [email protected] Ken Toong University of Massachusetts Executive Director, Auxiliary Enterprises 669 North Pleasant St Amherst, MA 01003 413-545-1504 [email protected] Scott Uehlein '85 Sonic Corp VP, Product Innovation 300 Johnny Bench Dr Oklahoma City, OK 73104 405-225-5766 scott.uehlein @sonicdrivein.com Robert Valgenti Lebanon Valley College Associate Professor of Philosophy 101 N College Ave Annville, PA 17003 717-867-6132 [email protected] Helen Wechsler Google Regional Food Service Manager 1600 Amphitheatre Pkwy Mountain View, CA 94043 650-669-7591 [email protected]

Walter Willett Harvard T.H. Chan School of Public Health Professor and Chair 651 Huntington Ave Boston, MA 02115 617-432-4680 [email protected] Venessa Wong BuzzFeed News Reporter 40 W 23rd St FL5 New York, NY 10010 646-979-4763 [email protected] Helene York Compass Group Director of Responsible Business 1600 Amphitheatre Pkwy Mountain View, CA 94043 650-644-7873 [email protected]



SPONSORS

Alaska Seafood Marketing Institute Claudia Hogue Director of Foodservice 150 Nickerson St Ste 310 Seattle, WA 98109 206-352-8920 [email protected] Alaska Seafood Marketing Institute Tricia Sanguinetti Marketing Representative 5243 San Feliciano Dr Woodland Hills, CA 91364 818-519-5135 [email protected] Almond Board of California Emily Fleischmann Senior Director, Global Marketing 1150 9th St Ste 1500 Modesto, CA 95354 209-343-3290 efleischmann@ almondboard.com Almond Board of California Molly Spence Director, North America 1150 9th St Ste 1500 Modesto, CA 95354 209-568-9532 [email protected] Almond Board of California Lianne Di Ubaldi Account Supervisor, Porter Novelli 250 Greenwich St FL36 New York, NY 10007 212-601-8265 lianne.diubaldi@ porternovelli.com

Almond Board of California Kate Northway Account Manager, Porter Novelli 250 Greenwich St FL36 New York, NY 10007 212 601 8241 kate.northway@ porternovelli.com American Egg Board John Howeth Senior Vice President 1460 Renaissance Dr Park Ridge, IL 60068 224-563-3705 [email protected] Aramark Peter Gilhooly Associate Vice President Culinary Development 1101 Market St Philadelphia, PA 19107 215-238-3828 [email protected] Aramark Canada Ltd. Karen Williams Sr. Director of Health, Wellness & Environmental Sustainability 811 Islington Ave Toronto, ON M8Z5W8 Canada 416-255-1331 [email protected] Aramark Education Rita Alison National Sr. Manager, Environmental Sustainability 5900 Steeple Ridge Ct Summerfield, NC 27358 336-213-3156 [email protected]

Avocados From Mexico Mark Garcia ‘91 Head of Marketing – Foodserivce & Culinary 222 W Las Colinas Blvd, STE 850 Irving, TX 75039 210-289-3959 mgarcia @avocadosfrommexico.com Barilla America Shelley Barone Territory Sales Manager 435 Bartell Ln Webster, NY 14580 585-478-4723 [email protected] Barilla America Holly Henman National Account Manager 8008 Strathmill Dr The Colony, TX 75056 847-597-6682 [email protected] Barilla America Suzanne Maxwell –Regional Manager 20 Wilcox St Dumont, NJ 07628 847-597-6693 suzanne.maxwell @barilla.com Barilla SPA Victoria Spadaro Grant Chief GRDQ Officer Via Mantova 166 Parma, IT-PR 43122 Italy +39-5210-2621 victoria.spadaro-grant @barilla.com



Bush's Best Beans Emily Croce Regional Sales Manager 2762 King St. Denver, CO 80211 720-335-6467 [email protected] Canadian Lentils Christine Farkas Culinary Consultant 207-116 Research Dr Saskatoon, SK S7N 3R3 Canada 204-807-6898 christine@ iheartfoodcanada.com Canadian Lentils Amber Johnson Manager of Market Promotions 207-116 Research Dr Saskatoon, SK S7N 3R3 Canada 306-668-3668 [email protected] Chobani Jake Briere Development Chef 200 Lafayette St FL7 New York, NY 10012 301-401-5530 [email protected] Chobani Lisa Fisher Vice President of Sales 1521 Buena Vista St Pittsburgh, PA 15212 412-225-8394 [email protected] Chobani Emily Hewett Events Chef 200 Lafayette St FL7 New York, NY 10012 702-716-6882 [email protected]

Chobani Tim Reardon Executive Chef 201 S College St, Ste 1660 Charlotte, NC 28244 704-945-8450 [email protected] Chobani Diane Wilburn Distribution Development Manager 147 State Hwy 320 Norwich, NY 13815 908-531-4307 [email protected] Compass Group Chris Aquilino Corporate Executive Chef 3024 Semmes Ln Indian Trail, NC 28079 828-390-1926 chris.aquilino@ compass-usa.com Compass Group Christine Seitz Vice President Culinary Business Excellence 5760 Shadow Ridge Ct Pleasanton, CA 94566 925-344-2796 christine.seitz@ compass-usa.com Compass Group - Foodbuy Anthony Atiase Field Implementation Manager 2400 Yorkmont Rd Charlotte, NC 28217 704-328-6255 [email protected] CSSI Kevin Gross President 452 N Sangamon St Chicago, IL 60642 312-633-2040 [email protected]

CSSI Kasey McDonald Research & Development Chef 452 N Sangamon St Chicago, IL 60642 312-633-2040 kasey.mcdonald@ cssiculinary.com CSSI Marie Molde Registered Dietitian 452 N Sangamon St Chicago, IL 60642 312-633-2040 marie.molde@ cssiculinary.com Daiya Foods Inc. Ashley Gilday North American Business Development Manager 1925 N Damen Ave #3 Chicago, IL 60647 224-355-7176 [email protected] Daiya Foods Inc. Chriss Montalbano Business Development Manager, Foodservice 2768 Rupert St Vancouver, BC V5M 3T7 Canada 862-253-7032 [email protected] Daiya Foods Inc. Bianca Ponce College & University/ Non Commercial Sales 2768 Rupert St Vancouver, BC V5M 3T7 Canada 630-335-2258 [email protected]



Davidsons Safest Choice Eggs Michelle Eche West Coast Region Manager 2963 Bernice Rd Lansing, IL 60641 708-418-8500 [email protected] Deoleo North America Joe Hanson VP of Foodservice Sales 18 Weeks Pond Dr Forestdale, MA 2644 832-942-9496 [email protected] Deoleo North America Charles Kinsolving VP of Marketing North America 7557 Rambler Rd Ste 700 Dallas, TX 75231 281-931-4557 charles.kinsolving @deoleo.com Dole Packaged Foods Jim Kelley Senior Business Manager 3059 Townsgate Rd Ste 400 Westlake Village, CA 91361 805-601-5953 [email protected] Dole Packaged Foods Stuart McAllister Vice President Sales & Marketing Foodservice 3059 Townsgate Rd Westlake Village, CA 91361 805-601-5950 stuart.mcallister @doleintl.com Dole Packaged Foods Keith Weiner Director, National Accounts 3059 Townsgate Rd Westlake Village, CA 91361 805-601-5953 [email protected]

Driscoll's Jamie Bassmann Marketing Manager 345 Westridge Dr Watsonville, CA 95076 831-763-3246 jamie.bassmann @driscolls.com Driscoll's Frances Dillard Director of Marketing 345 Westridge Dr Watsonville, CA 95076 831-763-3246 [email protected] Google Ida Shen Food Service Manager 1600 Amphitheatre Pkwy Mountain View, CA 94043 510-219-4754 [email protected] The Grateful Burger Co. Chris Nessen Managing Director 16 Brackenbury Ln Beverly, MA 1915 978-979-9890 christopher @gratefulburger.com Hain Pure Protein Ted Maguire Chief Sales Officer PO BOX 38 New Oxford, PA 17350 914-384-6576 [email protected] Hale and Hearty Soups, Inc Paul Schwartz Vice President Sales, Foodservice 422 West 16th St New York, NY 10011 646-214-5700 pschwartz @haleandhearty.com

illy caffè, North America Jessica Kroll Event Marketing Manager 275 Madison Ave FL18 New York, NY 10016 646-334-3489 [email protected] illy caffè, North America Donna Pace National Accounts Manager 800 Westchester Ave Rye Brook, NY 10573 914-253-4486 [email protected] James Beard Foundation/ The Blended Burger Project Kristopher Moon Vice President 6 W 18th St FL10 New York, NY 10011 212-627-5252 [email protected] The Mushroom Council Bart Minor President / CEO 303 Twin Dolphin Dr Ste 600 Redwood Shores, CA 95134 408-623-4250 [email protected] The Mushroom Council Steve Solomon Menu Strategist 1301 Lincoln St Chicago, IL 60201 847-644-9660 [email protected] National Pasteurized Eggs Deborah Rayhab Director, Healthcare Marketing 505 Welton Ct Nashville, TN 37221 615-584-0732 [email protected]



National Peanut Board Mark Dvorak Marketing Consultant 3350 Riverwood Pkwy Ste 1150 Atlanta, GA 30339 678-424-5750 [email protected] National Peanut Board Ryan Lepicier Senior Vice President Marketing and Communications 3350 Riverwood Pkwy Ste 1150 Atlanta, GA 30339 678-424-5750 rjlepicier@ nationalpeanutboard.org National Peanut Board Bob Parker President & CEO 3350 Riverwood Pkwy Ste 1150 Atlanta, GA 30339 678-424-5750 bparker@ nationalpeanutboard.org Niman Ranch Mel Coleman VP Strategic Partnerships 11990 Grant St #400 Northglenn, CO 80233 303-941-8739 [email protected] Northern Canola Growers Association Sheri Coleman Associate Director 125 Slate Dr Ste 4 Bismarck, ND 58503 701-221-2028 [email protected]

NuTek Food Science Barry Knudson Senior Vice President - Sales 11237 Chicago Cir Omaha, NE 68154 402-212-3429 barry.knudson @nuteksalt.com NuTek Food Science Dana Southard Marketing 11237 Chicago Cir Omaha, NE 68154 952-683-7597 dana.southard @nuteksalt.com The Oppenheimer Group (Zespri Kiwifruit) Garland Perkins U.S. Retail Solutions Specialist, Food Service Key Account Manager 15345 Fairfield Ranch Rd Ste 115 Chino Hills, CA 91709 909-631-2600 [email protected] Pulse Canada Jackie Tenuta Director of Market Development 1212-220 Portage Ave Winnipeg, MB R3C0A5 Canada 204-925-4451 [email protected] Sea to Table Michael Dimin Founder 1000 Dean St Ste 301 Brooklyn, NY 11238 718-360-4930 campusdining @sea2table.com

Sun Rich Fresh Foods Neville Israel President 22151 Fraserwood Way Richmond, BC V6W 1J5 Canada 604-244-8800 [email protected] Sun Rich Fresh Foods Theresa Makelki Vice President of Sales & Marketing 22151 Fraserwood Way Richmond, BC V6W 1J5 Canada 604-244-8800 [email protected] Taylor Shellfish Farms Ana Kinkiad Marketing Consultant 4629 W Lk Sammamish Pkwy SE Ste H303 Issaquah, WA 98027 206-790-0783 [email protected] Taylor Shellfish Farms Marco Pinchot Director of Brand Marketing 130 SE Lynch Rd Shelton, WA 98584 360-432-3319 [email protected] Taylor Shellfish Farms Peter Schlagel Marketing Consultant 4629 W Lk Sammamish Pkwy SE Ste H303 Issaquah, WA 98027 206-790-0783 [email protected]



Trident Seafoods Corporation Christine Garvey VP National Accounts 5303 Shilshole Ave NW Seattle, WA 98107 206-297-5733 cgarvey @tridentseafoods.com Trident Seafoods Corporation Brian Head Director of Governement Sales and Business Development 5303 Shilshole Ave NW Seattle, WA 98107 206-949-4700 [email protected] Trident Seafoods Corporation Dana Lawnzak Director of Marketing, Foodservice 5303 Shilshole Ave NW Seattle, WA 98107 206-297-5769 dlawnzak @tridentseafoods.com Truitt Family Foods Ericka Carlson Director, Business Development 1375 Front St NE Salem, OR 97301 503-358-4463 erickac @truittfamilyfoods.com Truitt Family Foods Rod Friesen President 1375 Front St NE Salem, OR 97301 503-371-2110 [email protected]

Truitt Family Foods Michelle Ratcliffe VP, Sales & Marketing; Farm to School Specialist 1375 Front St NE Salem, OR 97301 503-371-2122 michellemr @truittfamilyfoods.com Tyson Foods, Inc. Christopher Wolf Director of Foresight & Long Term Innovation 2200 Don Tyson Pkwy Springdale, AR 72762 479-290-2611 [email protected] Unilever Food Solutions Connie Avramis Nutrition & Health Director, North America 800 Sylvan Ave Englewood Cliffs, NJ 07632 201-234-3408 connie.avramis @unilever.com Unilever Food Solutions Nicole Fischer Senior Brand Development Manager 700 Sylvan Ave Englewood Cliffs, NJ 07632 201-637-9474 [email protected] Unilever Food Solutions Maria Gustafsson Nutrition & Health Manager 800 Sylvan Ave Englewood Cliffs, NJ 07632 201-310-0750 maria.gustafsson @unilever.com

Unilever Food Solutions Jeremy Brown Chain Development Manager 2200 Cabot Dr Lisle, IL 60532 832-291-7529 [email protected] Unilever Food Solutions Lisa Carlson R&D Manager, Nutrition, MS, RDN 2200 Cabot Dr Lisle, IL 60532 630-955-5314 [email protected] Unilever Food Solutions Karen Coleman Chain Development Manager 2200 Cabot Dr Lisle, IL 60532 714-348-8008 [email protected] Unilever Food Solutions Craig Gentry Director of Business Development 2200 Cabot Dr Lisle, IL 60532 630-955-5487 [email protected] Unilever Food Solutions Steve Gzehoviak Chain Development Manager 2200 Cabot Dr Lisle, IL 60532 678-231-2007 steve.gzehoviak @unilever.com



Unilever Food Solutions Rianne Hageman Nutrition & Health Manager, Healthy Recipes Olivier van Noortlaan 120 Vlaardingen, Netherlands NL-ZH 3133 AT +31 10 460 8428 rianne.hageman @unilever.com Unilever Food Solutions Steve Jilleba Corporate Executive Chef, North America 2200 Cabot Dr Ste 300 Lisle, IL 60532 630-955-5134 [email protected] Unilever Food Solutions Rebekah Johnson Channel Marketing Manager, Strategic Accounts 2200 Cabot Dr Lisle, IL 60532 630-955-5371 rebekah.johnson @unilever.com Unilever Food Solutions Kelly Lodato National Account Manager 28306 143rd Pl SE Kent, WA 98042 253-315-1618 [email protected] Unilever Food Solutions Kyla Tuori Corporate Chef - Canada 160 Bloor St E Toronto, ON M4W 3R2 Canada 647-274-3914 [email protected]

Verlasso Salmon Jennifer Bushman Principal, Route to Market 5200 Blue Lagoon Dr Ste 750 Miami, FL 33126 775-313-1939 [email protected] Verlasso Salmon Kathy Liz Marketing Manager 5200 Blue Lagoon Dr Ste 750 Miami, FL 33126 786-522-8503 [email protected] VerTerra Dinnerware Michael Dwork Founder, CEO 545 8th Ave Ste 810 New York, NY 10018 212-760-1200 [email protected] Vitamix Carolyn Hightower Director, Vitamix Foundation 8615 Usher Rd Cleveland, OH 44138 440-782-9255 [email protected] Vitamix Ali Lipinski Manager, Marketing Strategy, Commercial 8615 Usher Rd Cleveland, OH 44138 440-782-2063 [email protected] Vitamix Christy Bezuijen Product Manager, Commercial 8615 Usher Rd Cleveland, OH 44138 440-782-2276 [email protected]

Wayne Farms LLC Tom Bell VP Sales - Prepared Foods 4110 Continental Dr Oakwood, GA 30566 678-450-3180 [email protected] Wayne Farms LLC Alan Sterling Director, Marketing 4110 Continental Dr Oakwood, GA 30566 678-450-3092 alan.sterling @waynefarms.com WhiteWave Away From Home Wendy Behr Senior Vice President of R&D and Sustainability 12002 Airport Way Broomfield, CO 80021 303-635-4000 [email protected] WhiteWave Away From Home Kristina Cole Senior Vice President & General Manager 12002 Airport Way Broomfield, CO 80021 303-635-4655 [email protected] WhiteWave Away From Home Jody Mason Sr. Manager, Industry Relations & Organic Stewardship 12002 Airport Way Broomfield, CO 80021 303-635-4608 [email protected]



Wonderful Citrus Grace Yoon Director of Trade Marketing 1701 S Lexington St Delano, CA 93215 661-720-2644 [email protected] Wonderful Pistachios/ POM Wonderful James Feeney Director of Foodservice and Industrial Sales 11444 W Olympic Blvd Los Angeles, CA 90064 732-615-8735 james.feeney@ wonderful.com

Wood Stone Corporation Charlene Goff Industry Associate 87 Summer St Hingham, MA 02043 781-740-1826 charlene.goff@ mindspring.com Wood Stone Corporation Kurt Eickmeyer President 1801 W Bakerview Rd Bellingham, WA 98226 800-988-8103 [email protected]

Zespri International Limited Susan Noritake Market Development Manager 786 San Martin Pl Thousand Oaks, CA 91360 805-794-0271 [email protected]



MEDIA

Allison Aubrey National Public Radio Correspondant Washington, DC [email protected] Joel Baboolal Time, Inc. Project Manager, Content New York, NY [email protected] Katie Cavuto Contributing Journalist on Healthy Lifestyle Issues Philadelphia, PA [email protected] Stefanie Chicoski New York State Restaurant Assoc Program Coordinator New York, NY [email protected] Peter Crosby Bullrush Films Producer New York, NY [email protected] Mary Beth Durkin Yellow Brick Road Productions Producer, Writer, Director Chevy Chase, MD mbdurkin @ybrproductions.com

Maitland Greer America Cooks Program Development Director New York, NY maitland.greer @palisadesmv.com Andrea Hayley Epoch Times Food Business Reporter New York, NY andrea.hayley @epochtimes.com Bill Hewitt Freelance writer on sustainability and author New York, NY [email protected] Louisa Kasdon Let's Talk about Food Writer and Essayist Cambridge, MA [email protected] Danny Klein FSR magazine Associate Editor Chapel Hill, NC [email protected] Nancy Painter Edible Jersey, Edible Hudson Valley, Edible Philly Publisher Maplewood, NJ [email protected]

Peter Romeo Restaurant Business and FoodService Director Director of Digital Content New York, NY [email protected] Becky Schilling Food Management Editor-in-Chief New York, NY [email protected] Eric Steinman Edible Hudson Valley Editor Rhinebeck, NY eric @ediblehudsonvalley.com Bret Thorn Nation's Restaurant News Senior Food Editor New York, NY [email protected] Sandy Todd Webster IdeaFit magazines Nutrition Editor San Diego, CA [email protected] Venessa Wong BuzzFeed Reporter New York, NY [email protected]



CIA FACULTY AND STAFF

Christina Adamson Senior Director of Operations & Finance, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2369 [email protected] Scott Allmendinger Director of Consulting The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4405 [email protected] John Barkley ‘97 Director of Digital Media, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2405 [email protected] Adam Busby General Manager, Greystone The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2435 [email protected] Mike CavalieriStewarding Supervisor The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1576 [email protected]

Jim Creighton Storeroom The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1216 [email protected] Jacquelyn Chi Associate Director of Program Planning & Special Projects, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2416 [email protected] Patti Coleman Business Development 214 Dunnlea Rd Fairfield, CT 06824 Office: 203-256-1090 Cell: 203-209-0066 [email protected] Anthony DiBenedetto Purchasing The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1208 [email protected] Greg Drescher Vice President, Strategic Initiatives and Industry Leadership The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 916-416-6476 [email protected]

Lynne Eddy Associate Professor, BPS The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4660 [email protected] Sophie Egan Director - Programs & Culinary Nutrition, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2422 [email protected] Mark Erickson ‘77 Provost The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1295 [email protected] Jim Freni Assistant Manager- Network & A/V Services The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4392 [email protected] Victor Gielisse Vice President, Advancement & Business Development The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1294 [email protected]

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Carol Hawran Assistant Professor, Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4657 [email protected] Stephan Hengst ‘97 Director, Marketing Communications The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4288 [email protected] Ed Ilsen Associate Director – Sponsorship Planning, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2507 [email protected] Cathy Jörin Director - Food Business School The Culinary Institute of America 500 1st St Napa, CA 94559 707-537-7742 cathy @foodbusinessschool.org Sean Kahlenberg Lecturing Instructor The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4653 [email protected]

Hutch Kugeman Head Brewer Restaurant Associates The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4747 [email protected] J.J. Lui Lecturing Instructor, Culinary Science The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4681 [email protected] Waldy Malouf '75 Senior Director of Food and Beverage Operations The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1558 [email protected] Bruce Mattel '80 Senior Associate Dean for Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4618 [email protected] Sharon Matyas Manager, Special Events and Community Relations The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1543 [email protected]

Martin Matysik Lecturing Instructor of Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1634 [email protected] Douglass Miller Professor, Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4694 [email protected] Rebecca Morgan Assistant Director- Food and Beverage The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1223 [email protected] Amy Myrdal Miller Culinary Nutrition Consultant, Strategic Initiatives 1240 Pebblewood Dr Sacramento, CA 95833 Office: 916-564-8086 Cell: 916-204-0454 amy@farmersdaughter consulting.com Tony Nogales Associate Professor, Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4677 [email protected]

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mailto:[email protected]

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Shara Orem Director of Corporate Relations, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2439 [email protected] Michael Parker Manager - Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2504 [email protected] Robert Perillo Assistant Professor, Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4656 [email protected] Caitlin Petrucelli Manager - Planning & Logistics, Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2498 [email protected] Claudia Ramer Manager – Digital Media The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2509 [email protected]

Allison Righter Lecturing Instructor, Culinary Science The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4994 [email protected] Ted Russin Associate Dean of Culinary Science, Nutrition, and Food Safety The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-905-4427 [email protected] Tim Ryan '77 The Culinary Institute of America, Hyde Park President 1946 Campus Dr Hyde Park, NY 12538 Toni Sakaguchi '84 Executive Chef - Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2424 [email protected] George Shannon Lecturing Instructor of Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 [email protected]

Jan Stuebing Smyth Manager, Marketing Industry Leadership and Advancement The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1457 [email protected] Kelsey Walden Sponsorship Liaison Coordinator - Strategic Initiatives The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707-967-2504 [email protected] Brendan Walsh '80 Dean of Culinary Arts The Culinary Institute of America, Hyde Park 1946 Campus Dr Hyde Park, NY 12538 845-451-1616 [email protected] Chad Wilmoth Associate Producer and Technical Lead, Digital Media The Culinary Institute of America at Greystone 2555 Main St St. Helena, CA 94574 707- 967-2496 [email protected] Willa Zhen Associate Professor, Liberal Arts and Business Studies The Culinary Institute of America, Hyde Park 1946 Campus Dr 845-905-4698 [email protected]

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PRESENTER BIOGRAPHIES Scott Allmendinger is the director of consulting at The Culinary Institute of America in Hyde Park, NY. He is responsible for driving sales and directing the college’s relationship with the food industry, including consulting arrangements and custom programs. He also works closely with the CIA’s industry clients on menu development projects and research and development programs. During more than four decades in the foodservice industry, Scott has been a dishwasher, bus boy, chef, teacher, journalist, consultant, and media executive. During a previous stint at the CIA from 2002 to 2005, Scott led initial development of the college’s Industry Solutions Group (now CIA Consulting). He rejoined the CIA in 2014 after a career in food editorial and publishing. He served as executive vice president of CSP Business Media, publisher of print and online business-to-business (B2B) magazines such as Restaurant Business and Foodservice Director. He has been recognized by Forbes and Folio magazines for his work on food industry B2B websites and has served on several boards, including the Women’s Foodservice Forum and the International Foodservice Editorial Council. He holds a bachelor of arts in English literature from Middlebury College. (Hyde Park, NY) Peter Angelis is the assistant vice chancellor of housing and hospitality services (H&HS) at the University of California at Los Angeles and has served in this position since 2007. In his current capacity at UCLA, he oversees a service driven auxiliary enterprise that generates $240 million in annual revenues and employs over 1,800 team members. The H&HS operation houses over 15,000 students, faculty, and staff and serves 24,000 meals daily. Prior to his appointment as assistant vice chancellor, Pete was the director of the UCLA Lake Arrowhead Conference Center and BRUIN WOODS Family Resort. He has over 20 years of experience in the hospitality industry, working with industry leaders such as Hyatt Corporation and Hilton Worldwide Hotels. Pete and his H&HS staff are focused on continuing a tradition of excellence in providing premier residential housing, dining, and other hospitality services for students, visiting conference guests, and UCLA faculty and staff. Under Pete’s leadership, the team has consistently achieved top customer and team member satisfaction scores, while funding over $1 billion in housing developments and renovations that are either underway or in the early planning stages. (Westwood, CA) Allison Aubrey is food and health correspondent for NPR News and a contributor to the PBS NewsHour. Along with her colleagues at The Salt, NPR’s food blog, she uses food as a lens to explore key issues of the day. The aim is to reveal how food connects us to each other, culture, history, politics, science and more. Allison has won numerous awards including the American Society for Nutrition’s Media Award, a National Press Club Award for Consumer Journalism, and a 2016 James Beard Award for her TV segment that airs on PBS NewsHour. She is a graduate of Denison University and Georgetown University. (Washington, DC) @AubreyNPRFood



Susan Baker, EdM is vice president of shareholder advocacy at Trillium Asset Management, LLC. Trillium is a recognized leader in the fields of sustainable and responsible investing that for more than thirty years has been employing an investment discipline integrating environmental, social, and governance factors into its investment analysis. Susan is member of the firm’s shareholder advocacy team and leads communication with company leadership on issues including sustainable agriculture, chemical use management, human and labor rights, and board diversity. Susan has over 20 years’ experience in the investment industry. She serves on the Steering Committee of The Chemical Footprint Project, and on the boards of the Interfaith Center on Corporate Responsibility, Pesticide Action Network North America, and The Thirty Percent Coalition. Susan earned a B.A. from Middlebury College, and Ed.M. from Harvard University. (Boston, MA) @TrilliumAM Shelley Balanko, PhD is senior vice president of business development at The Hartman Group. After years studying consumer behavior as an ethnographer and then directing The Hartman Group’s Analytic and Worldview teams, Shelley now leads The Hartman Group’s Business Development. The listening, questioning, and observation skills she applied to understanding consumers’ struggles and desires are now applied to understanding client business challenges and insight needs. As an experienced speaker, Shelley looks forward to opportunities where she can share leading-edge insight from the field, an understanding of the evolving consumer culture, and effectively communicate the implications to diverse audiences across the consumer packaged goods and retailing marketplace. An ideal resource for business leaders and marketers, Shelley has an informed understanding of social and cultural influences impacting the marketplace of today and tomorrow. She has served clients in healthcare, social services, education, technology, manufacturing, retail, and foodservice. Shelley graduated from the University of Windsor with a PhD in applied social psychology. She has a master’s degree in applied social psychology from the University of Saskatchewan and a bachelor’s degree in psychology from the University of British Columbia. (Seattle, WA) Douglas Balentine, PhD is director of the Office of Nutrition and Food Labeling at the Food and Drug Administration. Prior to assuming this role, he was director of nutrition and health for Unilever North America and was a member of Unilever’s Global Nutrition Leadership Team. Before that, he was responsible for Nutrition Science, Nutrition Communications, and Health and Wellness for Unilever North America. Douglas was also leader of the Unilever Global Technology Center for Health and Wellness at the Unilever Food and Health Research Institute, The Netherlands, from 2000-2004. He has worked closely with many NGOs and serves on a number of external committees aimed at improved public health. These appointments include: past co-chair and chair of the American Heart Association (AHA) Industry Nutrition Advisory Panel committee; member of the steering committee of the AHA public health meeting on approaches to dietary salt reduction; member of the Pan American Health Organization’s Salt Reduction Consortium, a multi stakeholder partnership between PAHO, industry, and Academia working to reduce salt consumption in the Americas; and member of the Academy of Nutrition and Dietetics, American Society of Nutrition, and the Institute of Food Technologists. Douglas holds nine U.S. patents and has over 40 publications in the scientific literature. (Washington, DC)



Paolo Barilla is vice chairman of Barilla Group, a position he has held since 1994. His career there started at Barilla France, one of the Group's subsidiaries, and he joined the Board in 1993. Paolo was CEO of the Barilla Group from 1999 to 2000, and served as vice chairman of AIDI (Italian Confectionery Industry Association) from June 2009 to December 2010. In December 2010, following a merger between AIDI and the Association of Pasta Industries (UNIPI), he was appointed chairman of the newly founded Association of Italian Confectionery and Pasta Industries (AIDEPI). In addition, since 2014 he has held the position of vice chairman of the Barilla Center for Food & Nutrition Foundation. (Parma, Italy) Edward G. Brown ‘83 is chef/collaborator at Restaurant Associates. For more than 25 years, Ed has worked in some of the most celebrated kitchens in the world, earning wide acclaim including 14 New York Times stars for such properties as Marie Michelle, Tropica, Judson Grill, and The Sea Grill. In 2008, Ed fulfilled his lifelong dream of owning a restaurant, and opened Eighty One. The Upper West Side eatery was an immediate hit and earned a coveted Michelin star. During his time working in France, Ed was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors, and simplicity of his cooking style today. After a brief stopover at the now-shuttered but much-beloved Judson Grill, Ed took over the stoves of The Sea Grill, the gem of the Restaurant Associates family. During his 14 years as executive chef Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Ed “perhaps the most impressive talent in his field.” In March 2010, Ed returned to Restaurant Associates as the company’s chef/collaborator and senior vice president. He is a frequent guest on NBC’s Today Show, CBS’s Morning Show, as well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. Ed is author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood and fish. He has also contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997) and chef Pierre Franey’s 60-Minute Gourmet (Clarkson Potter, 2000). (New York, NY) Sara Burnett serves as the director of wellness and food policy at Panera Bread and is responsible for the policies that shape the company’s perspective and commitments on food issues. Prior to this role, Sara worked for more than a decade on the Panera Quality Assurance team, overseeing special projects including the creation and implementation of the company’s "raised without antibiotics" program, animal welfare standards, and 2014 Food Policy. Before joining Panera in 2005, she worked with Ecolab’s Food Safety division. (St. Louis, MO)



Adam Busby, CMC is the general manager of the Greystone Campus at The Culinary Institute of America. Adam brings a long and diverse professional background in culinary arts and education to the CIA. After completing his apprenticeship and culinary studies in Canada, Adam moved to France, where he worked for several years in three top-rated Michelin starred restaurants. He then moved to Johannesburg, South Africa, where he oversaw the kitchens of a five-diamond hotel for three more years before returning to Canada, this time to Vancouver, BC. There he opened his first two fine dining restaurants as chef and proprietor, Star Anise and Cascabel, which both won many awards for Vancouver’s best food and service. Adam joined The Culinary Institute of America at its California campus in July of 2000 as a faculty member, and eventually as the director of education, during which time he oversaw degree and certificate programs in culinary, baking and pastry, professional wine studies, consulting, and continuing education programs. In 2011 Adam joined a sous-vide based company in the San Francisco Bay Area, and he spent two years there as vice president of culinary development. In 2014, Adam rejoined the CIA, and before becoming general manager of the Greystone campus, he managed and led select culinary projects at each of the CIA’s four campuses. Adam is one of 66 Certified Master Chefs in the United Sates, having earned this prestigious designation in February 2004. (St. Helena, CA) Kathy Cacciola, MA is senior director of environmental sustainability at Aramark. In this role, she is responsible for Aramark’s environmental sustainability strategy, programs, and practices that address responsible sourcing, waste minimization, efficient operations, and transportation management. In partnership with internal teams such as supply chain, food management, culinary, safety, legal, and key stakeholders across all business units, Kathy leads the development and implementation of enterprise-wide policies and practices. Recent initiatives include development of an industry-leading Animal Welfare Principles and Policy and the company’s formalized sustainable seafood policy. Kathy has a master’s degree in Urban and Environmental Planning from the University of Virginia School of Architecture. Previously, she worked at the university's Office of the Architect, managing its inaugural sustainability report. Kathy’s prior work experience also includes sustainability roles with the National Wildlife Federation, American Rivers, and the Kenai National Wildlife Refuge in Alaska, through the Student Conservation Association. Kathy graduated from American University with a bachelor’s degree in Environmental Policy and International Development. (Philadelphia, PA) André Chiang is the chef-owner of Restaurant ANDRÉ in Singapore, which centers around his philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since its opening in late 2010, Restaurant ANDRÉ was recently listed as one of the 10 Restaurants in the World Worth a Plane Ride by The New York Times, and Wallpaper named André one of the world's best young chefs. In 2013, Restaurant ANDRÉ ranked third on Restaurant magazine’s Asia’s 50 Best Restaurants list. One of Asia's Top 10 Young Chefs and Best 150 Relais Gourmand Master Chefs of the World, André’s career spans numerous roles in various Michelin-starred establishments, including some of the world's top French restaurants, among them Pierre Gagnaire, L'Atelier de Joël Robuchon, and L'Astrance in Paris; La Maison Troisgros in Roanne; and Le Jardin des Sens in Montpellier. (Singapore) @RestaurantAndre



Jennifer Dianto Kemmerly is director of Monterey Bay Aquarium’s Seafood Watch program, working to engage and empower North American consumers and businesses to support environmentally responsible fisheries and aquaculture operations through their purchasing decisions. Jennifer’s role is to ensure collaboration among the broader sustainable seafood movement and maintain the program’s rigor in generating seafood purchasing recommendations. She has been engaged in the marine conservation arena for more than fifteen years. Her experience includes a role as program manager for the Sustainable Fisheries Partnership to promote fishery and aquaculture improvement projects and build strategic relationships between the seafood sector and the NGO community. Jennifer also served as a senior conservation associate for the New England Aquarium focusing on developing a sustainable seafood initiative and conducting cooperative research with the lobster and groundfish commercial fishing communities. In addition, she has consulted for regional fishermen’s associations across New England. Her marine conservation career launched in Washington, D.C., where she worked at American Oceans Campaign (Oceana) focusing on marine fish habitat conservation, and at Environmental Media Services. During that time, Jennifer obtained a master of science in Environmental Sciences from Johns Hopkins University. She also earned a bachelor of science in education from Florida State University. (Monterey, CA) @SeafoodWatch Greg Drescher is vice president of strategic initiatives and industry leadership at The Culinary Institute of America where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (now in its 19th year); the annual Worlds of Healthy Flavors (held in California and Singapore) and the Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for UC Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy. (Sacramento, CA) @CIALeadership Lynne Eddy, MS, RDN, CHE is an associate professor of business management at the CIA, where she currently teaches senior-level courses Human Resource Management and Foodservice Management in Health Care. Her human resources class analyzes the legal, operational, and psychological considerations in recruiting, hiring, training, compensating, disciplining, evaluating, and terminating employees. Foodservice Management in Health Care provides an overview of this segment of the hospitality industry, and covers topics ranging from kitchen operations, nutrition principles, and menu planning, to procurement and purchasing, patient confidentiality, and the effect of new health care reform laws. Before joining the CIA faculty in 2008, Lynne was district manager for operations, account sales manager, and corporate dietitian for Brock and Company in Malvern, PA. Her professional experience also includes district manager positions with Wood Dining Serves in Allentown, PA, and Sodexo in Orlando, FL, as well as



director of nutrition and food service at the University of Massachusetts Medical Center and UMass Memorial Healthcare in Worcester and Choate-Symmes Health Services in Woburn, MA. She also served as assistant director of the department of dietetics and nutrition at The Brigham & Women’s Hospital in Boston. Lynne holds a master of science in Nutrition from Case Western Reserve University and a bachelor of science from the University of Cincinnati, where she was a member of the Kappa Delta Pi Honorary Society of Education. Earlier in her career, Lynne was honored as Young Dietitian of the Year by the American Dietetic Association. She currently serves on the editorial advisory board of the Association of Nutrition and Foodservice Professionals and is a member of both the New York Dietetic Association and the Academy of Nutrition and Dietetics. (Hyde Park, NY) Sophie Egan, MPH is director of programs and culinary nutrition for strategic initiatives at The Culinary Institute of America, where she oversees a portfolio of the college’s food industry leadership initiatives focused on health and sustainability. Sophie is a contributor to The New York Times’ Well section, and has written on food and health for WIRED, Time, Wall Street Journal, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including eBay Foundation, Health Career Connection, Community Grains, and The Vitality Institute on its Food@Work initiative. A member of the University of California Global Food Initiative Food Literacy Working Group, she holds a Master of Public Health degree, with a focus on health and social behavior, from UC Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016). (San Francisco, CA) @SophieEganM Mark Erickson ’77, CMC, MBA is provost of The Culinary Institute of America. In this role, he oversees all aspects of the college's culinary programs including education, faculty, curriculum, governance, academic support functions, academic research, accreditation, assessment, branch campuses, food and beverage operations, and continuing education. Mark is a frequent presenter at industry events and conferences, where he shares his unique perspective on the global food industry, drawing from both academic and practical experiences. An honors graduate of the CIA class of 1977, he was director of culinary education at the Hyde Park campus from 1988 to 1990. Prior to that, he held both faculty and department head positions at the CIA. His career also includes serving as garde manger chef at the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and Country Club in Atlanta, GA. Mark was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in 1985. He holds a B.S. degree in Restaurant & Hotel Management from the University of New Haven and an MBA from Marist College in Poughkeepsie, NY. (Hyde Park, NY) @CIACulinary



Christopher Gardner, PhD is a professor of medicine at Stanford University, the director of Stanford Prevention Research Center’s (SPRC) Nutrition Studies Group, and the director of the SPRC postdoctoral research fellow training program. His primary research focus for the past decade has been randomized, controlled nutrition intervention trials (soy, garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic disease risk factors that have included blood cholesterol, weight, and inflammatory markers. Christopher’s research interests have recently shifted to two new areas. The first is to help individuals make healthful improvements in diet through motivators beyond health, piggybacking on on-going social movements around animal rights and welfare, climate change, and social justice and their relationships to food. The second is to focus less on trying to improve individual behaviors around food, and more on a food systems approach that addresses the quality of food provided by schools, hospitals, worksites, senior centers, prisons, etc., using a Community Based Participatory Research approach and taking advantage of the many complementary disciplines represented on the Stanford campus, such as business, education, law, earth sciences, and medicine. (Palo Alto, CA) Scott Giambastiani is global program chef and operations manager for Google Food. Scott worked under some of California’s top chefs including Bradley Ogden and Gary Danko before coming to Google in 2006 to replace Google’s first chef, Charlie Ayers. In his current role, Scott is responsible for bringing to life Google’s Food & Beverage Approach, which guides its team of chefs and operators on a daily basis in offering truly unique “Googley Food Experiences”. (Mountain View, CA) @SRGiambastiani Victor A. L. Gielisse, DBA, CMC, CHE is vice president of advancement and business development at The Culinary Institute of America, where his responsibilities include alumni relations, career services, and fund-raising initiatives, as well as stewarding the CIA’s relationship within the foodservice industry. He is one of 66 Certified Master Chefs (CMC) in the U.S., earning the Crystal Chef Award for highest score in the CMC examination. He holds a doctorate degree in business administration from California Coast University and is a Certified Hospitality Educator (CHE). Victor was born in the Netherlands, has worked in Holland, Germany, Switzerland, South Africa, and since 1979, in the United States. Prior to joining the CIA administration in 1998, he was the chef-owner of the Ivy Award-winning restaurant Actuelle in Dallas, TX, and president of the consulting firm CFT/Culinary Fast-Trac and Associates Inc. He served as chairman of the American Culinary Federation (ACF) Culinary Competition Committee; is a coach and advisor to ACF Culinary Team USA; and was a judge of the 2004 and 2008 IKA Culinary Olympics in Erfurt, Germany. Victor is the author of Cuisine Actuelle and In Good Taste: A Contemporary Approach to Cooking, and co-author of the CIA cookbook, Modern Batch Cookery. He was a James Beard Foundation Award nominee in 1993 for Best Chef: Southwest, and in 1999, he was named one of the 50 New Taste Makers in the hospitality industry by Nation's Restaurant News and Best Seafood Chef in America by Restaurant Business. (Hyde Park, NY)



Carol Hawran ‘93 is an assistant professor in Culinary Arts at The Culinary Institute of America, where she graduated with high honors. Carol teaches Seafood Identification and Fabrication in the college’s degree programs, a class that focuses on the principles of receiving, identifying, fabricating, and storing seafood. Through demonstrations and lectures, Carol’s students learn how to identify and prepare round fish, flat fish, crustaceans, and shellfish. The course also covers fishing and aquaculture techniques and how to choose sustainable species. From 2004 to 2010 she taught Product Knowledge, a course that focused on identifying and evaluating vegetables, fruits, herbs, nuts, and dairy products. Prior to joining the CIA faculty, Carol was the college’s manager of food purchasing as well as a member of the opening kitchen crew at the Wine Spectator Greystone Restaurant at the CIA’s campus in St. Helena, CA. Between her stints at the CIA, she was the chef and co-owner of a bakery and restaurant in Kent, CT. Her additional professional experience includes facilities manager and food coordinator at Northwaters/Langskib Wilderness Programs in Temagami, Ontario, Canada; chef at The Hotchkiss School in Lakeville, CT; and sales representative for Guido’s Wholesale Produce Company in Pittsfield, MA. (Hyde Park, NY) David L. Katz, MD, MPH is the founding director of Yale University’s Yale-Griffin Prevention Research Center and current president of the American College of Lifestyle Medicine. He earned his bachelor’s degree from Dartmouth College; his MD from the Albert Einstein College of Medicine; and his MPH from the Yale University School of Public Health. David completed sequential residency training in Internal Medicine, and Preventive Medicine/Public Health. A two-time diplomate of the American Board of Internal Medicine, and a board-certified specialist in Preventive Medicine/Public Health, he has received two honorary doctorates. David has published more than 200 scientific articles and textbook chapters, and 15 books to date, including multiple editions of leading textbooks in both preventive medicine and nutrition. Recognized globally for expertise in nutrition, weight management, and the prevention of chronic disease, he has a social media following of well over half a million. In 2015, he established the True Health Initiative to help convert what we know about lifestyle as medicine into what we do about it, in the service of adding years to lives and life to years around the globe. (Derby, CT) @DrDavidKatz Michael Kaufman, JD is a partner at Astor Group, a New York boutique mergers and acquisitions advisory and merchant banking firm. Michael focuses on assisting companies primarily in the restaurant and retail sectors with strategy and transactions to raise capital or to buy or sell companies or assets. A nationally recognized leader in the hospitality industry, Michael has led a $1.4 billion chain restaurant company, created and successfully exited a restaurant start-up, and innovated a restaurant brand for a luxury retailer. He also served as an investment banker and a mergers and acquisitions lawyer in New York City. In addition to his deep operational and advisory experience, Michael has served as chairman of the board of the National Restaurant Association, is a trustee emeritus of The Culinary Institute of America and the NRA’s Educational Foundation, an executive advisor to Gryphon Investors (a San Francisco-based private equity firm), a director of The Original Cakerie (a Vancouver-based dessert manufacturer), and a trustee of Northern Westchester Hospital. He has served on the boards of Benihana, Inc., Culinary Concepts by Jean-Georges, and the Chappaqua School Foundation (including as its president). He is a graduate of Harvard College and Harvard Law School. (Chappaqua, NY)



Amy Keister, MBA is vice president of Consumer Engagement for Business Excellence at Compass Group North America. In this role, Amy is responsible for identifying and implementing best practices in the areas of menu management, operational excellence, consumer analytics, and sustainability. Her mission is creating a great customer experience while ensuring a mindful business strategy that treats customers, clients, the community, and the environment with respect. She has further pursued these goals as a board member of Loaves and Fishes, a non-profit that seeks to match a week’s worth of healthy groceries with under-privileged families. Amy joined Compass Group in 2004 and has managed a number of enterprise-wide initiatives in the areas of technology, finance, purchasing, and distribution. She holds a bachelor’s degree in Marketing Information Systems from James Madison University and an MBA from the University of North Carolina, Charlotte. (Charlotte, NC) Ellen Kennedy, MA is the former manager of Environment, Water, and Climate Change at Calvert Investments. In that role, which she held until 2015, she led Calvert’s environment program, coordinating the advocacy and research of Calvert’s sustainability analysts working on climate change, water scarcity, energy, toxics, and other environmental issues. She has focused her own research and advocacy on the consumer staples sector for the past decade, particularly on farm-to-fork sustainability within food companies and biodiversity. She also works on the integration of financial and sustainability analysis with Calvert’s Equity team. Prior to joining Calvert in 2000, Ellen was a program officer for Winrock International, managing alternative energy, agriculture, and gender projects in Latin America and Africa. Ellen has been a member of the Menus of Change Sustainable Business Leadership Council since its creation in 2013. She holds an MA from the University of California, Berkeley and a BA from Haverford College. She is fluent in Spanish and Portuguese. (Bethesda, MD) @ESGEllen Pagan Kennedy is the former innovation columnist for the New York Times Magazine and author of the new book Inventology, which delves into the science of the imagination. Pagan is the author of ten previous books, several of which have been optioned by filmmakers. Her journalism has appeared in many different sections of The New York Times, along with dozens of other publications including the Boston Globe and Boston magazine. A recent article in the Times, titled "Cultivating the Art of Serendipity," went viral and became a most-emailed story when it first appeared. From 2010 to 2011, Pagan studied microbiology and neuroengineering at MIT as a Knight Science Journalism Fellow. She has won numerous literary and journalistic awards, including a National Endowment for the Arts fellowship, a Smithsonian fellowship, and two Massachusetts Cultural Council fellowships. (Sommerville, MA) @PaganKennedy Eric Kessler, MBA is founder and senior managing director of Arabella Advisors. Eric has helped build a unique consulting firm dedicated to making philanthropy more effective. Now, Eric is leading Arabella’s Good Food practice, which supports philanthropists and impact investors pursuing solutions to one of the great challenges of our time: transforming our food system to make delicious, nutritious, sustainably produced food accessible for all. He also serves on the Executive Committee of the James Beard Foundation, co-founded the Chef Action Network, and maintains a private equity investment portfolio in good food supply chain businesses. Earlier in his career, Eric served as the national field director for the League of Conservation Voters and then, as a White House appointee, helped manage conservation issues during the Clinton administration. Just prior to starting Arabella, he spent seven years in the former Soviet Union, Southeast Asia, and the Middle East, where he advised civic organizations



promoting democratic reforms for the National Democratic Institute for International Affairs. Eric is a co-owner, with chef Mike Isabella, of Graffiato, Kapnos, and G, all well-reviewed restaurants in Washington, DC. He provides commentary on effective philanthropy for NPR, The New York Times, The Washington Post, Businessweek online, The Huffington Post, and other leading media institutions. He holds an International MBA from Georgetown University and a BA from the University of Colorado at Boulder. (Washington, DC) @Eric_Kessler Ashley Koff, RD is the creator of the Better Nutrition, Simplified Program. She believes the key to resolving the national health crisis is to empower individuals to achieve better health from better nutrition. The Better Nutrition, Simplified Program is a virtual tool kit of resources including the Better Nutrition plan, recipes, nutrition lessons, consults, quick start guides, The Ashley Koff Approved (AKA) Personal Shopper, and her award-winning blogs. As one of the country’s leading nutrition experts, Ashley shares her message with millions, regularly, as a go-to expert for the media, as well as frequently speaking on the topic of better nutrition for better health. (Washington, DC) @AshleyKoff Hutch Kugeman is the head brewer at The Culinary Institute of America. Hutch began his brewing career in 2002 working under esteemed brewer Darron Welch at the Pelican Pub & Brewery in Pacific City, OR. In 2003 he moved across the country to work for Great Adirondack Brewing in Lake Placid, NY, and he became head brewer there in 2004. After a stop at Ithaca Beer Company, he joined Crossroads Brewing in Athens, NY, as the founding brewer in 2010. In 2015, Hutch joined the Brewery at the CIA as the first head brewer. He produces a variety of beers for the campus and restaurants of the CIA and works with students as part of the Art and Science of Brewing class. During his tenure as a brewer, Hutch has received numerous awards for his beer at the Great American Beer Festival, World Beer Cup, North American Beer Awards, and TAP NY festival. Hutch is a graduate of the University of Virginia as well as the American Brewer's Guild program in Brewing Science and Engineering. (Hyde Park, NY) Robert Lawrence, MD is professor of Environmental Health Sciences and International Health at the Johns Hopkins Bloomberg School of Public Health, and founding director of Food Systems Sustainability at the Johns Hopkins Center for a Livable Future, an interdisciplinary group of faculty and staff that focuses attention on equity, health, and the earth's resources. Robert is also a professor of medicine at Johns Hopkins School of Medicine. From 1970 to 1974, he was a member of the faculty of medicine at University of North Carolina at Chapel Hill, where he helped develop a primary healthcare system funded by the Office of Economic Opportunity. In 1974, he was appointed as the first director of the Division of Primary Care at Harvard Medical School, where he subsequently served as the Charles S. Davidson associate professor of medicine and chief of medicine at the Cambridge Hospital until 1991. From 1991 to 1995, he was the director of health sciences at the Rockefeller Foundation. From 1984 to 1989, Robert chaired the US Preventive Services Task Force of the Department of Health and Human Services and served on the successor Preventive Services Task Force from 1990 to 1995. He currently serves as a consultant to the Task Force on Community Preventive Services at the Centers for Disease Control and Prevention (CDC). He is a graduate of Harvard College and Harvard Medical School, and trained in internal medicine at Massachusetts General Hospital in Boston. He is a Master of the American College of Physicians and a Fellow of the American College of Preventive Medicine, a member of the Institute of Medicine of the National Academy of Sciences, the Association of Teachers of Preventive Medicine, the American Public Health



Association, and Physicians for Human Rights. Robert is the recipient of many national and international awards for his teaching, research, and humanitarian work. (Baltimore, MD) J.J. Lui, MBA, CHE is a lecturing instructor of culinary science at The Culinary Institute of America. He teaches several kitchen-lab courses in the culinary science baccalaureate major, focusing on research, scientific method, and the use of modern techniques and equipment in the kitchen. Students in J.J.’s courses experience product development, including sensory and flavor evaluations; discover new ingredients; and gain the critical thinking skills and science-based knowledge that will help them become food industry innovators. He joined the CIA faculty in 2013 after teaching as a senior lecturer in culinary arts and serving as program manager in patisserie, and after completing hospitality programs at Westminster Kingsway College in London. Prior to that, J.J. was an executive chef, head chef, pastry chef, and a technical training instructor in culinary arts with Her Majesty’s Armed Forces in several locations around the world. He is a member of the Master Chefs of Great Britain and the World Master Chefs Society. He earned his MBA in Further Education Management from King’s College at the University of London in 2012 and a Diploma in Teaching in the Lifelong Learning Sector from the City & Guilds London in 2010. A recipient of the United Kingdom’s 2012 Professional Association of Catering Educators’ Innovative Teaching and Learning Good Practice Award, J.J. also holds City & Guilds of London qualifications in both culinary arts and patisserie in addition to an Advanced Diploma and bachelor of science in International Culinary Arts from Thames Valley University in Reading, England. He has had success in many competitions and has recently mentored students in the 2014 Société Culinaire Philanthropique Salon of Culinary Art in New York City, where their hors d’oeuvre and fish displays both earned gold medals including the prize of honor. (Hyde Park, NY) Arik Markus is the owner of Rimon, a culinary and operations consultancy, and former brand chef at True Food Kitchen, part of the Fox Restaurant Concepts group. Arik began his career at what was supposed to be a summer apprenticeship at Restaurant Daniel with Chef Daniel Boulud in New York City. This experience, as well as his work with Chef Eric Ripert of Le Bernardin, provided classic training in traditional French cuisine. Over the past 20 years, Arik has fine-tuned his culinary expertise with a special focus on clean, organic, non-GMO, and sustainable practices. Advocating for transparency between guests and the food served to them became Arik’s personal and professional mission. Before relocating from Boulder, CO to Phoenix, AZ for his role at True Food Kitchen, he was actively involved with the Cultiva Youth Project that teaches underprivileged teens how to grow organic vegetables, basic cooking skills, and techniques to make use of the food they grow. He is also an active member of Chefs Collaborative, a national organization of chefs dedicated to making sustainable sourcing practices more accessible through education. Arik oversaw the culinary operations across 11 locations of the True Food Kitchen brand, where he is able to further his mission by delivering undeniable flavor prepared and executed as sustainably and healthfully as possible. (Phoenix, AZ) @Chef_Arik



Bruce Mattel ’80, CHE is senior associate dean of culinary arts at The Culinary Institute of America. Bruce is responsible for the curriculum, instruction, program development, and food quality in the kitchen classrooms at the college that teach contemporary and formal restaurant cookery and service, wine studies; and High-Volume Production, including breakfast, lunch, and dinner cookery. He previously served three years as associate dean for food production and two years as interim associate dean of curriculum and instruction for culinary arts. The college’s Faculty Member of the Year for 2005, Bruce was also an associate professor of culinary arts, where, since joining the CIA faculty in 1998, he taught Product Knowledge, Banqueting and Catering, Garde Manger, and Seafood Identification and Fabrication. He is the founder of the SkillsUSA postsecondary chapter at the CIA, the student members of which have consistently earned top awards at state and national competitions. Bruce has also co-chaired the SkillsUSA national culinary competition and is a judge for ProStart state and national competitions. He mentored the culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009 and London in 2011. His industry experience includes chef-owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in New York City. He won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.” Bruce is the author of Catering: A Guide to Managing a Successful Business Operation 2e (John Wiley & Sons, 2008, 2016). (Hyde Park, NY) Elizabeth Meltz is the director of environmental health at Batali & Bastianich Hospitality Group (B&BHG). After graduating from Vassar College with a degree in art history, Elizabeth enrolled in the Institute of Culinary Education in New York City. Stints at restaurants in New York and Rome led her to the kitchen team at Del Posto— B&BHG’s decorated four-star Manhattan restaurant— where she quickly rose through the ranks from banquet chef to director of kitchen operations. In 2009, Elizabeth recognized an opportunity for restaurants to better the sustainability practices in their kitchens and dining rooms and was appointed B&BHG’s director of food safety and sustainability. She now oversees a comprehensive health and food safety program with green initiatives including Green Restaurant Association certification and a corporate no-bottled-water policy. She also consults with the business development and restaurant design teams on sustainable business practices and ideals. In the past year, her work has been recognized by Fast Company, Bloomberg Businessweek, CNN Eatocracy, and National Geographic magazine. (New York, NY) @ElizabethMeltz Douglass Miller ’89, CHE is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY. He teaches Art and Science of Brewing; Foodservice Management; Beverage Operations Management; Spirits and Principles of Mixology; and Brewed: History, Culture, and Production. All are junior- and senior-level courses for students pursuing their bachelor’s degrees at the CIA. Art and Science of Brewing launched in fall 2015 in the Brooklyn Brewery at the CIA, a microbrewery in the Student Commons. Doug’s students gain a working knowledge of the ingredients, equipment, and techniques involved in making ales and lagers. They also learn basic organic chemistry and the biology of beer while producing several types of beer. Foodservice Management is a capstone class where students put their four years of education at the CIA into practice on a senior project. This project usually involves a dinner conceived, planned, and executed by students, with proceeds benefiting various charities. Doug is a Certified Hospitality Educator (CHE), a Certified Specialist of Spirits (CSS),



and an expert on the subject of cocktails and mixology who has created award-winning cocktails and presented at several national beverage conferences. Before returning to his alma mater as a faculty member in 2007, he held various restaurant and dining room management positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City. The Endicott, NY native’s extensive industry experience also includes being manager of Coco Pazzo Restaurant, assistant restaurant manager of the Bristol Grill, and banquet manager of the Wyndham Bristol Hotel, all in Washington, DC. He was also a sous chef for Cornell Dining at Cornell University in Ithaca, NY. (Hyde Park, NY) Kim Morgan, MBA is the vice president of marketing for Unilever Food Solutions North America. She started her career at Unilever in December 1992 directly from university in South Africa, where she worked in finance, supply chain, sales, and marketing roles. In 2003 an international assignment took her to the Unilever Food Solutions global headquarters in Rotterdam, The Netherlands, as marketing and business development director for dressings, mayonnaise, spreads, and cooking products and global chain customers. She joined Unilever Food Solutions North America in August 2007. Kim holds a Bachelor of Commerce, majoring in Accounting, Taxation and Environmental Economics, and an MBA from the University of Natal, Durban, and she earned certification as a Chartered Management Accountant from the Chartered Institute of Management Accountants in London. (Lisle, IL) Roni Neff, PhD is director of the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future (CLF), an academic center that since 1996 has focused on connections between food systems and public health. She is also an assistant professor in the Johns Hopkins Bloomberg School of Public Health’s Department of Environmental Health Sciences, with a joint appointment in Health Policy and Management. Her core research focuses are protein consumption, wasted food, and urban food system resilience. In each of these areas, Roni’s interests include understanding strategies for change in the context of complex environmental and social realities. In 2015 she edited the first textbook on the U.S. food system, Introduction to the U.S. Food System. Roni has been active nationally in efforts to advance food system concerns within the public health field, in which she worked for ten years prior to entering academia. She received her PhD from the Bloomberg School of Public Health, her master’s degree from the Harvard T.H. Chan School of Public Health, and her bachelor’s degree from Brown University. (Baltimore, MD) @LivableFuture P.K. Newby, ScD, MPH, MS is principal of The Nutrition Doctor and adjunct associate professor of nutrition at the Harvard T.H. Chan School of Public Health. At Harvard she teaches "From Farm to Fork: Why What We Eat Matters," one of the most popular courses in the Environmental Sciences program, as well as "Food Science and Technology: Implications for Public Health and Nutrition." As a nutrition scientist, food lover, and author, P.K. has more than 20 years of experience researching diet-related diseases; studying how people make food choices; and teaching students and the public about why what we eat matters. Her passion for nutrition stems from a life-long love affair with food developed from whipping up fabulous dishes in her own kitchen and working in the restaurant industry. She was one of the “best undiscovered cooks” on Nigella Lawson’s team on ABC’s "The Taste," where she created globally-inspired, plant-based cuisine. Today, she spends most of her time writing, speaking, cooking, and consulting to help build a healthier, more sustainable world, one delectable bite at a time. She is on the Science Advisory Board of Virgin Pulse, one of Sir Richard Branson’s



companies dedicated to employee health and well-being. She recently authored Superfoods, a National Geographic special edition magazine now on sale in supermarkets and at newsstands, and coauthored the book Foods for Health. She is currently working on her next books to inspire people to live their healthiest lives, deliciously. (Brookline, MA) @PKNewby Tony Nogales ’88, MBA is an associate professor of Culinary Arts at The Culinary Institute of America. Tony holds a dual certification from the CIA and the American Culinary Federation as a Pro-Chef Level III/Certified Executive Chef, whose 25 years working in the foodservice industry have centered on promoting seasonal and regional products. After graduating from the CIA, Tony worked in a diverse range of establishments from small country French bistros to multi-unit global conglomerates, including a 14-year stint alongside Larry Forgione, one of America’s pioneers in American cuisine and the farm-to-table movement. During his time there, Tony developed his procurement skills and established networks that pushed forward his understanding of seasonality and flavor. His passions include promoting awareness between nutrition and health and functional design within the foodservice industry. Since joining the faculty at the CIA in 2008, Tony has taught a variety of classes including being a culinary faculty member of Pangea, CIA’s pop-up plant-forward restaurant concept. In this restaurant, an awareness in personal and global health is emphasized, with a viewpoint based on the three pillars of sustainability: environmental, financial, and social. Tony teaches about the effects of local and federal regulatory policy, as chefs’ voices are beginning to be heard in these crucial conversations. During his time at the CIA, Tony has also received his MBA in Sustainability from Bard College. These studies have blended Tony’s business industry experience with the holistic perspective that sustainability professes, gaining a deeper understanding of production methods, micro and macro economic trends, supply chain dynamics, and human resource management. (Hyde Park, NY) Erik Oberholtzer is co-founder of Tender Greens. Launched in 2006 in Culver City, CA, Tender Greens is a chef driven, organic, quick-casual restaurant concept with 22 locations and counting. Himself a chef, Erik manages a growing team of talent along with some new brands. He is the founder of the Tender Greens Sustainable Life Project, a program aimed to assist at-risk youth in developing new skills and career intentions through structured culinary training and farm exposure. Erik is also co-founder of P. Balistreri Salumi Company, the first of other companies he has helped incubate and bring to market through Tender Greens. Erik earned a bachelor’s degree in psychology at Temple University and a degree in culinary arts from Johnson & Wales. (Los Angeles, CA) @TenderGreens Erik D. Olson, JD is director of the Health Program and senior strategic director for Food and Health at the Natural Resources Defense Council (NRDC). With more than 30 years of experience in consumer, public health, and environmental policy, he oversees NRDC’s work on issues including antibiotics use in animal production, food waste, climate-healthy food, pesticides, toxic chemicals in food and consumer products, drinking water contamination, global mercury pollution, textile-related pollution in Asia, and other food, agriculture, and toxics issues. Prior to joining NRDC, Erik was senior director of Food Programs at The Pew Charitable Trusts, where he managed campaigns to improve food safety, school nutrition standards, and food additives. At Pew he helped lead the successful effort to enact the first overhaul of the Food and Drug Administration’s food safety program in over 70 years. Previously, he was deputy staff director and general counsel of the Senate Committee on



Environment and Public Works. In his previous 15-year stint at NRDC, he helped enact the Food Quality Protection Act and the 1996 Safe Drinking Water Act Amendments. Erik has litigated major federal environmental cases ranging from the Exxon Valdez case to drinking water, Superfund, and other litigation. He is a member of the Institute of Medicine’s Food Forum and the Board for Food Policy Action. Erik received his JD from the University of Virginia School of Law, where served as an editor of the environmental law journal, and his bachelor of arts degree from Columbia University. (Washington, DC) Marc Oshima is chief marketing officer and co-founder of AeroFarms, a clean-technology company that builds and operates responsible, state-of-the art indoor vertical farms in urban environments around the world, helping set new standards for culinary freshness and flavor. AeroFarms has been recognized as a Circular Economy 100 company, won the World Technology Award for most impactful Environmental Company, was voted Most Innovative Company at the Future of Agriculture conference, the Best Growth Company to invest in at the Wall Street Journal’s ECO:nomics conference, and was a finalist for The Circular Awards of The World Economic Forum. With a passion for food, Marc has led the marketing for The Food Emporium, a New York-based metro grocery store chain, and for Citarella gourmet markets, which has been recognized as one of the Top 50 Specialty Food Retailers in the United States. In addition, he has overseen numerous food events including partnerships with the James Beard Foundation, Museum of Food & Drink, City Harvest, and Le Fooding, what Time magazine calls the “coolest food event in the world.” With an extensive marketing background in retail, brand management, and media, Marc has a passion for launching new businesses and developing award-winning marketing campaigns that have been recognized by AdWeek, AdAge, Creativity, Association of Independent Commercial Producers (AICP), and Webby. He is also a member of the Chefs Collaborative board, United Fresh Produce Marketing Merchandising Council, Food Bank for NYC - Marketing Advisory Committee, and Columbia University Alumni Advisory Group. Marc holds a B.A. from Columbia College and an M.B.A. from Columbia Business School. (New York, NY) @AeroFarms Robert Perillo ’86, CHE, MBA is an assistant professor of culinary arts at The Culinary Institute of America. Prior to returning to his alma mater as faculty in 2008, Bobby was chef at Balzano’s and Schiller’s Liquor Bar, and sous chef at Balthazar, Le Madri, Patroon, and Symphony Café, all in New York City. He has also served as chef at Bay Club Restaurant in Lahaina, HI, and held various kitchen positions at Aureole in New York, NY; La Panatiere in Rye, NY; Café Evergreen in Pearl River, NY; and Livanos Restaurant in White Plains, NY. Bobby started his foodservice career in 1981 as a dishwasher at the Villa Venice Restaurant in Orangeburg, NY, where he quickly rose to the rank of line-cook. A Certified Hospitality Educator (CHE), Bobby holds a bachelor’s degree in culinary education from Empire State College and an MBA in Sustainability from Green Mountain College. He has been a visiting chef at restaurants in Cartoceto and Frascati in Italy, and has served as a chef-instructor and chef coordinator at the French Culinary Institute in New York City. Bobby is a member of the Société Culinaire Philanthropique. (Hyde Park, NY)



Brian Perkins is regional director for the Americas at the Marine Stewardship Council. Brian’s introduction to the seafood industry was in June 1974 working in a salt fish factory on Grimsey, Iceland. That winter he worked on a small island-based boat, tub trawling, and then in the spring gillnetting for lumpfish. Over the 40 years since, he has spent the majority of his work life involved with the commercial fishing and seafood industry. Brian has fished for lobsters and scallops in Maine, and he crewed on a 50-foot offshore-gillnetter working six-day trips to George’s Bank, Brown’s Bank, Cashes Ledge, and other areas in the Gulf of Maine. His experience as a commercial fisherman gives him a strong understanding of what a healthy sustainable fishing resource means to the individuals and communities that rely on it for their livelihoods. In 1992, Brian began working for Diversified Business Communications, organizers of the major seafood shows in Boston and Brussels. He was instrumental in launching The European Seafood Exposition in Brussels in 1993, and his 16-year tenure running the largest seafood shows in the world has provided him with a unique perspective on the industry while earning him the respect of many stakeholders. (Washington, DC) Steven Petusevsky ’77 is the founder and principal of Steven M. Petusevsky Enterprises, a foodservice consulting group. He is an acclaimed chef and director of culinary innovation, known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Steve has been the national director of Creative Food Development for Whole Foods Market, the largest natural food retail chain in the country. His consulting group develops complete foodservice programs, healthfully inspired recipes, and thoughtfully engineered menus for many national large retail supermarket chains and fast casual restaurant groups. He is the author of The Whole Foods Market Cookbook – a Guide to Natural Foods with 350 Recipes (Clarkson Potter, 2002). A celebrated food journalist with a vast readership, Steve writes special features for Cooking Light, where he was a contributing editor for more than four years with a monthly column entitled “Inspired Vegetarian.” He also wrote a weekly syndicated column called “Vegetarian Today” for the Chicago Tribune news service, which was published in hundreds of newspapers across the nation for over a decade. Steve currently writes a regular feature column for Relish.com, with a readership of over 20 million. He is a graduate of The Culinary Institute of America in Hyde Park, NY, where he was awarded a fellowship and served as chef instructor. His books The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills were published by the American Diabetes Association in 2013 and 2014 respectively. (Plantation, FL) Urvashi Rangan, PhD is the director of consumer safety and sustainability for Consumers Union, the policy and action arm of Consumer Reports. As an environmental health scientist and toxicologist, she oversees all of Consumer Reports' safety testing projects, risk assessments, and serves as the lead spokesperson on these issues, translating complex scientific concepts into actionable consumer advice and policy recommendations. She has expertise in food safety issues, food labeling, risk assessment, and sustainable production practices. In addition to appearing frequently in major news outlets, she also testifies to government bodies, has given lectures at various universities and conferences, and has directly challenged critics of a sustainable food system. (New York, NY) @UrvashiRangan



Jeff Regnart, MS is a consultant for the Alaska Seafood Marketing Institute in its Responsible Fishery Management program. Jeff began his fisheries career in 1984 as a seasonal employee with the Alaska Department of Fish and Game. During his undergraduate studies, he commercially fished for salmon and halibut and spent summers as a sport fish guide. After graduate school, Jeff obtained a permanent position with the Department, from which he was promoted to increasingly complex and diverse positions during his tenure. From managing the Naknek-Kvichak commercial fishing district within the Bristol Bay salmon fishery, to a regional manager post over Bristol Bay and Cook Inlet commercial fisheries, Jeff ultimately assumed responsibility for all aspects of the commercial fisheries that occur not only in Bristol Bay and Cook Inlet, but also Prince William Sound. From 2011 to 2015, he served as director of the Commercial Fishery Division for the Alaska Department of Fish and Game, managing commercial, subsistence, and personal use fisheries within the jurisdiction of the State of Alaska. Since 2000, Jeff has been involved in sustainable fishery certification schemes first with the salmon fishery and as time has gone on, with other significant fisheries in the state as well. He holds a bachelor of science in biology from Western Washington University and a master of science in Fishery Management from Humboldt State University. (Alexandria, LA) @Alaska_Seafood Andrea Reusing is executive chef of The Durham Hotel in Durham, NC, and the chef and owner of Lantern in Chapel Hill. The recipient of the James Beard Award for Best Chef: Southeast in 2011, Andrea collaborates with small farms and producers across North Carolina and is an advocate for food policy change. The founding chef and general manager of Enoteca Vin, the critically acclaimed wine-focused restaurant in Raleigh, in 2002 she opened Lantern. There she combines North Carolina ingredients with Asian flavors and has earned accolades including America’s Top 50 Restaurants from Gourmet and one of America’s 50 Most Amazing Wine Experiences from Food & Wine. At The Durham, Andrea revives American melting pot and hotel classics, casting them in a modern light at the restaurant and rooftop bar. In 2011, she published her first cookbook, Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter). An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. Andrea is the founder of Kitchen Patrol, a non-profit project to improve children's access to quality food through weekly cooking classes, and she serves on the boards of the Center for Environmental Farming Systems, Chefs Collaborative, and Chefs Action Network. (Durham, NC) @AndreaReusing Allison Righter, MSPH, RDN is a nutrition and food safety instructor at The Culinary Institute of America. She also works with the CIA’s Strategic Initiatives Group to coordinate the newly formed Teaching Kitchen Collaborative and to bridge the CIA’s industry leadership work with its educational curriculum for future chefs. After completing her undergraduate degree in Public Health Studies from Johns Hopkins University, Allison earned a Master of Science in Public Health in a coordinated program in dietetics at the Johns Hopkins Bloomberg School of Public Health. Allison worked as a student research assistant at the Johns Hopkins Center for a Livable Future (CLF) before joining the Center full-time as a program officer for the Food Communities and Public Health program. Her work with CLF focused on providing technical assistance and science advisory to the national Meatless Monday campaign, identifying educational opportunities for dietitians and dietetic interns, and assisting with the Baltimore Food & Faith Project and other community-based food system outreach initiatives. After



moving to the Hudson Valley, NY in 2013, Allison started working with the CIA as a research project coordinator for a teaching kitchen pilot study in collaboration with the Harvard T.H. Chan School of Public Health and as an adjunct nutrition instructor. In August 2015, she joined the CIA as a full-time faculty member in the Culinary Science department to teach nutrition and food safety to incoming culinary students in the associate’s degree program. Allison is a public health professional with a passion for promoting and connecting the dots between health, wellness, and a sustainable food system. She is also a spirited project manager, educator, writer, and systems thinker who has presented and published on a variety of nutrition and food system related topics to different audiences and appeared in many local and national media outlets. (Hyde Park, NY) Eric Rimm, ScD is professor of epidemiology and nutrition and director of the Program in Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health, and professor of medicine at Harvard Medical School. For over two decades Eric has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and cardiovascular disease. He also studies the impact of nutrition policy as it relates to the diets of school children and the 15 percent of the U.S. population on food stamps. Eric has previously served on an Institute of Medicine’s Dietary Reference Intakes Committee and more recently on the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. He has published more than 450 peer-reviewed publications during his 21 years on the faculty at Harvard. Eric is an associate editor for the American Journal of Clinical Nutrition and the American Journal of Epidemiology. He was awarded the 2012 American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award. (Boston, MA) @EricRimm Ted Russin is the associate dean of culinary science at The Culinary Institute of America. He oversees the college’s baccalaureate degree program in culinary science, and he is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research and Development and Ingredient Functionality courses in the program. Before assuming his current role in 2014, Ted was the CIA’s director of consulting, where he managed the college’s services for food industry clients regarding menu and recipe development projects and research and development programs. Prior to joining the CIA in 2012, he was a research scientist for customer support and applications at CP Kelco in San Diego, CA. In that role, he was responsible for food product development and technical support for chefs, foodservice, and retail food product customers. Ted was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine. He has worked with celebrity chefs Thomas Keller, Wylie Dufresne, Corey Lee, and Adrian Vasquez, among others. Earlier in his career, Ted was a product and process development chemist for Oleanergie F2001, Inc., in St-Hyacinthe, Quebec, Canada and a research chemist for the Canadian government agency Agriculture and Agri-Food Canada. His research focusing on ingredient functionality and new product development has been published in leading industry and peer-reviewed publications. Ted holds a master of science in food science and agricultural chemistry from McGill University as well as both a bachelor of science in food science from the University of Manitoba and a bachelor of arts (with honors) in philosophy from the University of Winnipeg. (Hyde Park, NY)



Tim Ryan ‘77, CMC, EdD, MBA has served as president of The Culinary Institute of America (CIA) since 2001. Tim graduated from the CIA in 1977 and received both a bachelor's and an MBA degree from the University of New Haven, and a doctorate degree in education from the University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctorate degree, he is the first alumnus and faculty member to rise through the CIA to become president. Working in the industry as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA's ground-breaking American Bounty Restaurant. Tim was also the captain of the U.S. Culinary Team, leading the group to victories at the first Culinary World Cup and the Culinary Olympics. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, he is recognized as a pioneer in the American cuisine movement. During his tenure as president, and previously as executive vice president, the college has developed major innovations, including the world’s first bachelor’s degree programs in culinary arts management and baking and pastry arts management; a highly successful publishing program; award-winning videos and television shows; and dramatically expanded continuing education programs; while strengthening an already gifted faculty. In 1998, Tim was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association's Educational Foundation. Tim has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Cooks Societies and his induction into the James Beard Foundation's Who's Who of Food & Beverage in America. (Hyde Park, NY) @CIACulinary Matthew Sade, MBA is CEO of Kite Hill. He has spent the last 20 years building disruptive consumer brands that have challenged established industries with products that are better for people and the planet. In his current role, Matthew leads Kite Hill’s efforts to replace traditional dairy in people’s lives with great tasting, plant-based foods. By marrying patented biochemistry with traditional dairy production techniques, Kite Hill has developed a broad range of cultured nut milk products, including artisanal cheese, cream cheese, yogurt, entrées, and even desserts. Prior to leading Kite Hill, Matthew was the chief marketing officer of Impossible Foods, a company developing plant-based options to one day replace the global reliance on industrially raised meat. He hasn’t always worked in the plant-based arena, though: He came to Impossible Foods after founding Fork in the Road Foods, a leading sustainable meat company. Matthew started his food career in strategy at Starbucks and managed several food brands at The Clorox Company after earning his MBA from Cornell’s Johnson School. (San Francisco, CA) @KiteHillCheese



Christine Seitz is vice president of Culinary Strategy and Innovation for Business Excellence at Compass Group. She graduated in 1984 from California State University, Long Beach, with a bachelor of science in Nutrition and Foodservice Management, after which she attended the California Culinary Academy, graduating in 1986. Christine has worked in the restaurant industry since high school. She joined Bon Appétit Management Company in 1987 as its first executive chef, and from that position she developed into a general manager of a two-million-dollar account. After many years in the field she became a consultant for Bon Appétit and Compass Group, managing over 120 new account openings, running corporate chef trainings, and developing new food programs focusing on cuisines ranging from Southeast Asia to the Middle East to south of the Equator. She joined Compass Group in the spring of 2012 as the director of culinary development and was recently promoted to her current position. In this capacity, she is working on a corporate food philosophy for healthy, sustainable menus and the commitment to the adapted Menus of Change initiatives; working with distributors and chefs to rescue produce through Imperfectly Delicious Produce; developing recipes; and guiding profitability trainings. As part of a Bon Appétit-sponsored team, Christine was successfully entered into the Guinness Book of World Records for “World’s Largest Stir Fry” in 2004. (Pleasanton, CA) @Christine_Seitz George Shannon, CEC is a lecturing instructor of culinary arts at The Culinary Institute of America. He teaches breakfast cookery as part of the CIA’s Non-Commercial Food Service and High-Volume Production Cookery course—a class that begins in the pre-dawn hours on the college’s Hyde Park campus—providing breakfast to students and faculty before their morning classes. He also spoke at the Menus of Change conference in 2015 about vegetable and grain forward menus used at the college. Before joining the CIA faculty in 2013, George was sous chef and chef garde manger at The Williamsburg Lodge in Williamsburg, VA. During his career, he has also served as executive chef of The Tapas Lounge in Newport News, VA; executive chef and owner of G. Arthur’s Culinary Events in Raleigh, NC; banquet chef and sous chef at Cherokee Town and Country Club in Atlanta, GA; and rounds cook at the Williamsburg Inn and Trellis Restaurant in Williamsburg, VA. George holds an Associate of Science degree from Thomas Nelson Community College, and he completed the American Culinary Federation (ACF) apprenticeship program at The Trellis Restaurant. A member of the ACF, he earned awards at chili competitions in Raleigh, NC, in 2002 and 2003 and a silver medal at the ACF’s Hot Food Competition in 1996. (Hyde Park, NY) Bret Thorn is senior food editor of Nation’s Restaurant News. In that role, he is responsible for spotting and reporting on food and beverage trends across the country. From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking, and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. A magna cum laude graduate of Tufts University with a bachelor’s degree in history, and a member of Phi Beta Kappa, Bret also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column. (Brooklyn, NY) @FoodWriterDiary



Michael Tlusty, PhD is the director of ocean sustainability science at the New England Aquarium and a research faculty member at the University of Massachusetts Boston. His work at the Aquarium is focused on developing sustainable aquaculture and determining the proper balance between aquaculture and wild fisheries, as well as determining the role of seafood in the larger issue of protein consumption. Much of Michael’s work in seafood involves working with certification systems to improve them, and he has recently published the first theoretical model for how certification can improve seafood production. Michael sits on the Global Aquaculture Alliance Standards Oversight Committee, the Technical Advisory Group for the Aquaculture Stewardship Council, and the Process and Benchmark Expert Working Group for the Global Seafood Sustainability Initiative. Michael also carries out assessments of the ornamental fish trade (which mirror many of the benefits and challenges of seafood), and he conducts research on the multifactoral nature of bacterial diseases in crustaceans. Michael has a BS in Animal Science from University of Illinois, and a PhD in biology from Syracuse University. (Boston, MA) @Tlusty_NEAQ Ken Toong, MBA is executive director of University of Massachusetts Amherst Auxiliary Enterprises (AE), a position he has held for the past 16 years. AE is the umbrella for UMass Dining, the nation’s largest campus dining operation with over 19,000 students on various meal plans and 90 million dollars in annual revenue. UMass Dining serves over 55,000 meals daily, including 15 world cuisines. Because of Ken’s leadership, UMass Dining was the first large public university to serve sustainable seafood, grass-fed beef, and most recently 100-percent “no antibiotics ever” chicken in all of its retail and residential operations. As the founder of the annual Tastes of the World Chef Culinary Conference, Ken has inspired a network of chefs to support a food system built on sustainability, flavor, and wellness. UMass Dining has received many national awards for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012. In 2012, FoodService Director magazine named Ken Toong to its inaugural list of the “20 most Influential” people and organizations having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded Ken as a recipient of a Silver Plate Award, which recognizes excellence in eight segments of foodservice operations. Ken received his MBA (beta gamma sigma) from the University of Massachusetts Amherst and a Bachelor of Business Administration from Acadia University, Nova Scotia. He is a member of the Menus of Change Sustainable Business Leadership Council, a board member of the Amherst Survival Center, and most recently became the at-large director of the National Association of College & University Food Services (NACUFS). (Amherst, MA) @UMassDining Scott Uehlein ‘85 is vice president of product innovation and development at Sonic Drive-In, a position he took after 17 years as corporate chef at Canyon Ranch. Scott is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. He is the author of Canyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and co-author of Canyon Ranch Cooks (Rodale Books, October 2003). He received his culinary training at The Culinary Institute of America in Hyde Park, NY. Prior to joining Canyon Ranch, he studied with famed chef Madeleine Kamman at her school for American chefs located at Beringer Vineyards in Napa Valley, CA, and served as executive chef at Los Abrigados Resort in Sedona, AZ. Under his direction, Canyon Ranch cuisine was given top honors by the readers of Condé Nast Traveler as well as Gourmet magazine. Scott has made guest appearances on a variety of network and cable TV shows, including NBC’s Today Show, QVC,



The Food Network’s Sara’s Secrets, Into the Fire, and Best Of with Jill Cordes. He has also been featured on E! Entertainment Television and Canada’s Vicki Gabereau Show, in addition to numerous local and regional cooking programs. For two years, he hosted a weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Numerous national and international newspapers and magazines have profiled Scott, including Bon Appétit, Self, Fitness, Food Arts, Esquire, Nation’s Restaurant News, Chef magazine, and Health & Fitness UK. (Oklahoma City, OK) Robert Valgenti is associate professor of philosophy at Lebanon Valley College. His research covers contemporary Italian philosophy, hermeneutics, biopolitics, and the philosophy of food. He is a translator of Italian, most notably Luigi Pareyson’s Truth and Interpretation (2013), and Gianni Vattimo’s Of Reality (2016). Bob is also the founder of E.A.T. (Engage, Analyze, Transform), an undergraduate research group that works to transform the ethical, cultural, environmental, and nutritional impact of the dining experience at Lebanon Valley College. (Annville, PA) Brendan Walsh ’80, CHE is dean of culinary arts at The Culinary Institute of America. He oversees curriculum development and management of culinary arts education at the college and is responsible for the quality of academic programming, services, and staffing of culinary arts courses. He assumed his current job in 2012 after serving four years as a faculty member and associate dean at the CIA. A 1980 CIA graduate, Brendan returned to his alma mater in 2008. Before that, he was the owner and executive chef of Elms Restaurant & Tavern in Ridgefield, CT; North Street Grill in Great Neck, NY; and Coyote Grill in Island Park, NY; as well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. He was also director of operations and executive chef of 661 North Corporation in Island Park and Sign of the Dove Corporation in New York City. Earlier in his career, Brendan held various chef positions at highly regarded restaurants around the country, including executive chef of Arizona 206 in New York City, Water’s Edge in Long Island City, NY, and Ancient Mariner in Florida, New York, and Connecticut; chef of Gotham Bar & Grill in New York City; and sous chef at Stars in San Francisco. He served as lead chef for the Connecticut Farmland Trust from 1998 to 2010. A member of the James Beard Foundation, Brendan is one of four CIA faculty and staff members to have been inducted into that organization’s Who’s Who of Food and Beverage in America, receiving the honor in 1987. (Hyde Park, NY) Arlin Wasserman is a principal and the founder of Changing Tastes, a consultancy that finds value and opportunity at the intersection of the five major drivers of change in our food system: sustainability, public health, information technology, demographics, and the changing role of the culinary professional. The firm’s insights at the intersection of these forces are the basis for the strategy, innovation, sustainability, and performance management services it provides to Fortune 100 and growth-stage food companies, trade associations and partnerships, public sector and private investors, and academic and nonprofit institutions. Arlin is also a fellow at the Center for Leadership in Global Sustainability at Virginia Polytechnic Institute and State University, and chair of the Sustainable Business Leadership Council for Menus of Change. Formerly the vice president for sustainability and corporate social responsibility at Sodexo, he led the company's North American sustainability efforts including environmental, health and wellbeing, community engagement, and sustainable food and agriculture. (Lenox, MA) @ArlinWasserman



Helen Wechsler is regional director of Bay Area food services for Google. Helen joined the Google Food Team in June of 2013, and in her current role she supports a group of managers and vendor partners whose sole goal is to delight Googlers with food choices and experiences that allow them to be at their best at work, at home, and in their community. Helen has a passion for food and has spent over 20 years working with food in a variety of capacities: She has owned her own catering business, worked at a culinary school, consulted and trained culinary teams in college and university foodservice, and most recently was the director of dining at Boston College. Throughout her years in the food business, Helen has been resolute in her pursuit of creating food experiences that reflect best in class culinary and service experiences. A graduate of Trinity College, she has an advanced graduate certificate in leadership from Boston College’s Carroll School of Management. (Mountain View, CA) Walter Willett, MD, DrPH is professor of epidemiology and nutrition and chairman of the Department of Nutrition at the Harvard T.H. Chan School of Public Health. He is also a professor of medicine at Harvard Medical School. Walter graduated from the University of Michigan Medical School before obtaining a doctorate in public health from Harvard. He has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information available on the long-term health consequences of food choices. He has published over 1,500 articles, primarily on lifestyle risk factors for heart disease and cancer, and has written the textbook, Nutritional Epidemiology. He also has four books for the general public: Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, which has appeared on most major bestseller lists; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and most recently, Thinfluence, co-authored with Malissa Wood and Dan Childs. He is the most cited nutritionist internationally, and is among the five most cited persons in all fields of clinical science. He is a member of the Institute of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research. (Boston, MA) @HarvardChanSPH Venessa Wong is deputy business editor at BuzzFeed News and writes about food, beveragem and restaurant companies. Previously, Venessa was an associate editor at Bloomberg Businessweek. She first joined the publication in June 2009. Venessa also spent time as a freelance writer and editor, contributing to both U.S. and China-based publications. (New York, NY) @VenessaWWong



Helene York is the global director of responsible business for Compass Group at Google. In this role, she oversees a procurement team as well as water, waste, and energy initiatives. Previously she was national director of purchasing strategy and director of strategic initiatives for Bon Appétit Management Company. Impatient with supply chains “as is,” she works to understand what motivates suppliers and to partner with them on making significant improvements. Helene has developed new produce, seafood, meat, chocolate, and coffee supply chains for large-scale food services, and she has visited countless farms, fisheries, and processors. Her deep passion is in helping create channels for byproducts dismissed as “waste,” or sea vegetables (“eat what fish eat”). Helene started her career in food promoting sustainable seafood to chefs who, along with supply chain managers, are the “choice editors” of our food system and the real levers of change. She has served on the board of FishChoice and Humane Farm Animal Care, been named an international Seafood Champion by SeaWeb, and presented to audiences at the American Association for the Advancement of Science, the National Academy of Sciences, and the Commonwealth Club. She also wrote for The Atlantic online (Food Channel) for four years. Helene graduated from Harvard College and the Yale School of Management. (San Francisco, CA)

Willa Zhen, MA, CHE is an associate professor of liberal arts at The Culinary Institute of America. The courses Willa teaches in the college’s degree programs include Introduction to Gastronomy, Anthropology of Food, and Applied Food Studies. Before joining the CIA faculty in 2011, she was a graduate teaching assistant at the University of London, a contributing writer for Time Out Eating and Drinking Guides: London, sub-editor of Polyvocia: The SOAS Journal of Graduate Research, and a research assistant for the China in Comparative Perspective Network. Willa holds a master of arts degree from the University of Sussex in Brighton, England, and a bachelor of arts from the University of the Pacific. She is currently a PhD candidate at the School of Oriental and African Studies (SOAS), University of London. Her awards include the Oxford Symposium on Food and Cookery’s Cherwell Food History Studentship, Culinary Historians of New York Scholar’s Grant, and the Universities’ Committee China in London Grant. Willa was also a Rotary Ambassadorial Scholar in 2006 and 2007. She is a member of the American Anthropological Association, SOAS Food Studies Centre, Society for the Anthropology of Food and Nutrition, Society for East Asian Anthropology, and the Association for the Study of Food and Society. (Hyde Park, NY)



SPONSOR COMPANY BIOGRAPHIES The Alaska Seafood Marketing Institute (ASMI) is a commodity marketing board that works actively with all segments of the foodservice industry to increase awareness and broaden the demand for wild and sustainable Alaska seafood. A variety of custom designed resources are available to help operators and distributors capitalize on the growing consumer popularity of seafood. ASMI is your partner in supplying training tools, merchandising materials, and promotional ideas that make it easy for you to add customer appeal to your menu. www.alaskaseafood.org Consumers all over the world enjoy California Almonds as a natural, wholesome and quality food product. The Almond Board of California (ABC) promotes almonds through its research-based approach to all aspects of marketing, farming, and production on behalf of the more than 6,000 California Almond growers and processors, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, CA, ABC is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. Almonds are undeniably versatile, able to enhance almost any flavor profile and available in more forms than any other tree nut. For recipe ideas and much more, please visit www.almonds.com/food-professionals. American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors and the foodservice industry. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of real eggs. To assist food companies, AEB develops resource materials and makes egg experts available to answer technical questions. For more information, formulation tips and assistance and functional egg background, visit www.aeb.org Aramark delivers experiences that enrich and nourish people’s lives through innovative services in food, facilities management, and uniforms. United by a passion to serve, our 270,000 employees make a meaningful difference each day for millions of people in 21 countries around the world. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, rated number one among Diversified Outsourcing Companies, as well as among the World’s Most Ethical Companies by the Ethisphere Institute. Connect with us on Facebook and Twitter or learn more at www.aramark.com. Avocados From Mexico (AFM), based in Irving, Texas, is the marketing powerhouse behind the Mexican Hass Avocados Importers Association (MHAIA) and the Association of Growers and Packers of Avocados From Mexico (APEAM). A combination of more than 19,000 orchards and a blooming season that lasts all year long enables our growers to offer an uninterrupted supply of fresh avocados, year-round. Bring flavor to the menu 365/24/7, using different avocado techniques and menu ideation. Please visit Foodservice.AvocadosFromMexico.com for more fresh culinary ideas, training and partnership/promotional opportunities.



Barilla has been dedicated to delivering the highest-quality pasta since 1877, which has made us a favorite of foodservice chefs and the #1 national brand in the US. Barilla is an Italian family business that views nutrition as a sociable, joyous occasion, full of flavor, affection and sharing, and offers quality in the form of wholesome, safe products. Sustainability and social responsibility guide our business strategies, and our mission is to help people live better, longer, in a healthier environment. In 2009, the Barilla Center for Food and Nutrition (BCFN) was founded with the aim of analyzing the major issues related to food and nutrition around the world, to encourage the debate concerning them and propose concrete solutions. The BCFN focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and Food for Culture. www.barillaus.com Bush Brothers and Company began in 1908 as a canning facility for locally grown produce in the east Tennessee area. Since those humble beginnings Bush Brothers has grown into the nation’s leading brand of canned beans. Bush is well known for their “secret family recipe” of baked beans, and is currently launching additional value-added bean products like Taco Fiesta Black Beans and Cajun Red Beans. Other Bush products include Kidney Beans, Pinto Beans, Black Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Pork & Beans, Hominy and varieties with low and reduced sodium. Once known only in the Southeast this family-owned, privately held company is now one of the foremost leaders in culinary innovation in vegetable protein. www.bushbeansfoodservice.com Canadian Lentils is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. Lentils are a versatile ingredient, with a neutral flavour profile, they absorb the flavors of any dish and can be used in much more than just soup and curry - try them in anything from breakfast, snacks, to desserts! Not only are lentils delicious, they are nutritious and economical - they are high in protein while being low in fat, and also high in fiber. Learn more at www.lentils.ca Chobani® is the maker of America’s No. 1 selling Greek Yogurt brand. Authentic strained Chobani Greek Yogurt was founded on the belief that people have great taste, they just need great options. That is why Chobani produces only the highest quality, best tasting products made with only natural ingredients out of its New Berlin, New York plant and its new one million square-foot production facility in Twin Falls, Idaho. Deliciously creamy and packed with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups, smoothies and baked goods or use it as a sour cream or mayo substitute to lower the fat, calories and sodium while increasing the protein in dishes. www.chobani.com Compass Group North America, based in Charlotte, NC, is the nation’s leading foodservice management and support services company. From the nutritious and delicious meals we serve to the facilities we manage, Compass Group aims to make a positive difference – each and every day – for the communities and environments in which we operate. www.compass-usa.com



CSSI is a unique Chicago-based agency, combining comprehensive marketing services with culinary-focused strategy. Working on behalf of leading manufacturers and commodity associations, we secure product placements and develop innovative concepts to reach menu decision makers at national chains and non-commercial outlets. With offices in Chicago, Los Angeles and Shanghai, CSSI offers both global reach and the ability to connect to local market opportunities and trends, lending flexibility to adapt to the ever-changing food industry and the specific needs of our broad client base. www.cssiculinary.com Daiya Foods’ revolutionary dairy-alternative products are made from 100% plant-based, sustainable ingredients and provide the same melt, stretch, texture and functionality of dairy-based cheeses. Daiya Foods’ products are free of soy, dairy, casein, tree-nuts and gluten . Our products include: shredded cheeses, slices, spreads, yogurt, salad dressing, gluten free pizzas and a line of gluten and dairy free cheesecakes. Daiya products are currently available in 22,000 retail outlets and approximately 20,000 foodservice operations. Dairy-free cheese represents over $100 billion in annual sales! For more information, visit www.daiyafoods.com Davidson’s Safest Choice® is the producer for in shell pasteurized eggs. All natural Safest Choice™ pasteurization uses a gentle warm water bath to eliminate Salmonella in eggs without changing the nutrition or flavor. Your patrons can safely enjoy culinary creations that include raw eggs, such as Hollandaise; Caesar salad dressing; sunny side up, poached, soft scrambled eggs, and many more! Learn more at SafeEggs.com/foodservice. Deoleo is a Spanish food group which is listed on the Spanish stock market under OLE. It is the world leader in sales of bottled olive oil. Deoleo has an extensive presence in the world with famous brands, which hold leading positions in the most important markets in the world. These brands include CARBONELL, BERTOLLI, CARAPELLI and SASSO. As an international group, Deoleo has the leading brands in the areas and markets where it operates and only purveys premium-quality products. www.Deoleo.com Dole Packaged Foods, LLC develops a wide variety of products to provide fruit solutions for the unique operational demands of foodservice operators. Dole backs its dedication to quality with comprehensive food safety programs, stringent quality control measures, and ongoing research and innovation. Check out the DOLE Chef-Ready Cuts, Fruit Purees and Vegetable Purees, DOLE Fruit Bowls and others at www.dolefoodservice.com Driscoll’s is passionate about growing premium fresh strawberries, blueberries, raspberries, and blackberries. Family owned for over 100 years, Driscoll’s uses only natural breeding methods to create plant varieties to produce ONLY THE FINEST BERRIES™. Our mission is to continually delight berry consumers. Driscoll’s conventional and organic berries are grown by independent farmers around the globe and are available year ‘round. www.driscolls.com Google Food fuels over 81,000 people every day. Since our first executive chef joined the company in 1999, food and how it helps build collaboration and innovation have been at the heart of our culture. Google Food today includes over 185 Cafes, or restaurants, around the world, serving over 108,000 meals in over 55 countries each and every day. Google Food is constantly growing and evolving to create engaging and inspiring food experiences that provide fuel for big, innovative thinking and collaboration among employees. www.google.com

http://www.deoleo.com/



The Grateful Burger Co is a New England based business that specializes in healthy and sustainable blended meat products. By combining beef and mushrooms with natural & low impact ingredients we have successfully created an innovative line of products ideal for the foodservice and retail industries. We are striving to change the current landscape of the food industry by providing healthy and sustainable alternatives. www.gratefulburger.com Hain Pure Protein Corporation is a market leader for premium poultry and deli meats, with trusted natural and certified organic brands Plainville Farms® and FreeBird® including new Black Label delivering great-tasting products from farm to fork. Our poultry raised is never ever given antibiotics and vegetarian fed. www.PlainvilleFarms.com www.FreeBirdChicken.com Hale & Hearty Soups has been crafting scratch made soups since 1995, first out of a small kitchen in Chelsea Market and now from our USDA certified commissary in Brooklyn, NY. Our 34 stores span the NYC metro area as well as Long Island and Boston serving more than 5.7 million consumers a year. In addition to its retail store success, Hale & Hearty also makes the same fresh products available across all Foodservice and Wholesale segments of business including contract feeders, colleges, grocery stores, lodging, restaurants, hospitals and much more. The Foodservice business is in 19 states and growing serving just under 1 million gallons of soup per year to any operator who wants to deliver the Hale & Hearty experience to their guests. www.haleandhearty.com The illy caffè story begins in 17th century Trieste, Italy, one of the Adriatic port towns which served as the gateway to coffee culture. Since 1933, the Illy family has been roasting coffee there, continuing to transport its legacy of ingenuity into a new era. Over 7 million cups of illy coffee are consumed daily throughout the world and its coffee is sold in more than 140 countries and in over 100,000 of the world’s finest restaurants and cafés. www.illy.com The Mushroom Council is composed of fresh-market mushroom producers or importers who handle an average of more than 500,000 pounds of mushrooms annually. Fat-free, low-calorie and nutrient-dense, mushrooms have natural antioxidants and essential vitamins and minerals, making them nature's hidden treasure for healthy, delicious meals. Whether you're a member of the foodservice industry or a health professional, mushroominfo.com is your one-stop shop for mushroom recipes and information. www.mushroomcouncil.org The National Peanut Board promotes USA-grown peanuts on behalf of more than 7,000 American peanut farmers and their families. NPB educates consumers and culinary professionals about the flavor, versatility and nutritional benefits of peanut products. www.nationalpeanutboard.org



Niman Ranch is a network of over 700 U.S. family farmers and ranchers that offers a complete line of fresh beef, pork and lamb products, as well as a variety of smoked and uncured meats. Our commitment to family farmers, humane animal care and sustainable agricultural practices sets us apart from our competitors. These core values combined produce the highest quality meats that make you feel confident when serving your customers. Find out more at www.nimanranch.com. The Northern Canola Growers (based in North Dakota) represent 95% of the canola grown in the US today. Canola oil is the perfect oil for all of your health and culinary needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile, 11 % omega 3’s, high monounsaturated fat, and a high smoke point. With only 7% saturated fat it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the other ingredients shine through…canola oil is also trans fat and cholesterol free, which makes it very easy and affordable to meet the trans free mandates in the US! To find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to www.northerncanola.com POM Wonderful. It starts with what we plant – Wonderful variety pomegranates. We grow them in our own California orchards. Then, we see them through every step of the process –from picking to shipping. The result? A portfolio of premium pomegranate ingredients and finished products, ripe and ready for you. www.pomwonderful.com Salt for Life® is a naturally-sourced alternative salt from NuTek Food Science that delivers improved nutrition through unprecedented levels of sodium reduction and potassium enrichment. Salt for Life is used as an ingredient by the top CPG companies and QSR chains; and is available in bottles for at-home use. The mission of NuTek Food Science is to help create great-tasting and affordable foods that enhance global health and wellness. Fast Company highlighted the company as one of three companies that Bill Gates recognized as “Shaping the Future of Food.” Learn more at: www.saltforlife.com Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets, cameras, digital appliances, printers, medical equipment, network systems, and semiconductor and LED solutions. We are also leading in the Internet of Things space through, among others, our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries with annual sales of US $196 billion. To discover more, please visit our official website at www.samsung.com and our official blog at global.samsungtomorrow.com. Sea to Table, owned and operated by the Dimin family, partners with independent fishermen and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46 states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and traceable directly to the point of landing. www.sea2table.com

http://www.northerncanola.com/



Sun Rich Fresh Foods provides high quality fresh-cut fruit to North America through four state-of-the-art Fresh Facilities in Vancouver BC, Los Angeles CA, Reading PA, and Toronto ON. All facilities are SQF certified. Sun Rich Fresh Foods’ focus is fresh, high quality cut fruit; fruit is their passion and their expertise. Visit www.sun-rich.com to learn more. Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high quality fresh oysters, clams, geoducks and mussels daily for use by many of America’s and Asia’s leading chefs. Each order represents a deep commitment to premium quality, exceptional customer service and marine sustainability. www.taylorshellfishfarms.com Trident Seafoods has become the largest vertically-integrated seafood company in North America since its founding yet we still hold true to the same beliefs we held four decades ago. We believe that fish is our future, because it’s the healthiest protein we can put in our bodies. We believe that this gift from the oceans is one we can never take for granted. We treat the sea with the respect it deserves, working toward sustaining a thriving and abundant ocean for generations to come. Many other seafood companies buy the fish they sell to you. We don’t. We catch our own. We have our own fleet of state-of-the-art fishing vessels, where our fish are caught, prepared and frozen right onboard. And we partner with only the most experienced fishermen—who have been with us for decades, and who respect the oceans as much as we do. www.tridentseafoods.com Truitt Family Foods makes Foods that Make a Difference. We utilize the finest Northwest-grown beans in our products – which include canned beans for the foodservice kitchen and the retail consumer, and premium American-made shelf-stable hummus and Dippers for Grab and Go. Our difference is in a delicious, traceable and sustainable product that is good for the farmer, good for the planet, and ultimately good for you. www.truittfamilyfoods.com Tyson Food Service is one of the world's largest producers of chicken, beef, pork and prepared foods that include leading brands such as Tyson®, Jimmy Dean®, Hillshire Farm®, BONICI®, Sara Lee®, Ball Park®, Wright®, Chef Pierre®, ibp Trusted Excellence®, Mexican Original®, and State Fair®. Tyson Food Service has the expertise, insights and production capabilities to give you MORE—all from one trusted place. For more information, visit www.TysonFoodService.com Unilever Food Solutions creates ingredients that save precious prep time in the kitchen, without compromising on flavor or flair. And constantly provide ideas and inspiration that keep your menu fresh and exciting. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We’ve been in food since the 1880s, and home to some of the world’s favorite brands: Knorr®, Hellmann’s®, Best Foods®, and Lipton®. We work closely with businesses of all sizes, from independent restaurants, retail food-service, national chains to contract caterers, in 74 countries. Our purpose is to make sustainable living commonplace through the Unilever Sustainable Living Plan. We are developing new business practices that grow both our company and communities, meeting people's desire for more sustainable products and creating a brighter future. Learn more at www.ufs.com



Verlasso, Harmoniously Raised Fish has taken the lead in establishing a new model for fish farming. It’s an evolutionary way of thinking about raising salmon. Located in the Patagonia, Verlasso is a vital part of the changes that can be seen in the aquaculture industry today. Their standards are guided by Monterey Bay Aquarium’s Seafood Watch as well as the World Wildlife Fund’s sustainability goals in an effort to raise salmon in harmony with the natural world while providing a sustainable protein to an ever growing population. www.verlasso.com VerTerra believes that every culinary creation deserves a beautiful, sustainably crafted foundation. We repurpose earthly discards - like fallen leaves & reclaimed wood - to design elegant dinnerware, boxes, & trays. Our lightweight yet durable products stand up to hot foods, liquids, acids and oils to deliver the performance you need indoors or out. www.verterra.com Vitamix has designed and manufactured high-performance blenders that continually set the bar in the global commercial blending industry, and in the household market, for decades. Delivering superior quality blends, improved speed of service, and unmatched reliability, the company has been in business for more than 90 years and its products are sold in more than 100 countries worldwide. Learn more at www.vitamix.com/Commercial Wayne Farms is the sixth largest poultry producer in the U.S. and a leading provider to the foodservice industry. A privately owned company, we raise our chickens humanely on family farms. We market a wide range of fresh and prepared foods, available all natural, antibiotic free and Halal, under the brand names of WAYNE FARMS®, DUTCH QUALITY HOUSE®, PLATINUM HARVEST®, and CHEF’S CRAFT®. We are driven by innovation and work together with customers to make chicken amazing. www.waynefarms.com WhiteWave - At WhiteWave Away From Home, we're pioneers in providing responsible foods people love to eat, in all the places they love to go. With leading brands including International Delight®, STok®, and LAND O LAKES®, * coffee creamers and beverages; Silk®, So Delicious® and Vega™ plant-based foods and beverages; Horizon Organic®, and Wallaby Organic®, premium dairy products and Earthbound Farm®, organic salads, fruits and vegetables, we're Changing the Way the World Eats for the Better®,. To learn more about WhiteWave Away From Home, visit www.whitewavefoodservice.com Wonderful Citrus is North America’s largest vertically integrated grower, shipper and packer of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and we process more than 25 million cartons year-round. We produce Wonderful® Halos® California mandarins, Wonderful® Sweet Scarletts® Texas red grapefruit, as well as navels, Valencias, lemons, limes, minneolas, and other varieties. To learn more: www.wonderfulcitrus.com | www.halosfun.com | www.sweetscarletts.com



Wonderful Pistachios & Almonds - Here in the San Joaquin Valley, the warm days and cool nights work in harmony with the region’s naturally rich soils to create perfect growing conditions for the perfect snack — nuts that are heart-healthy and a good source of fiber, loved by consumers around the globe. Wonderful Pistachios & Almonds is the world’s largest grower and processor of almonds and pistachios; in tandem with our Grower Partners, we farm 125,000 sunny acres (50,000 hectares) that deliver 450 million pounds (204 million kg) of nuts. Our specialty crops are grown, processed and marketed under one entity, Wonderful Pistachios & Almonds, ensuring the finest quality every step of the way — from our trees to your hearts. www.wonderfulpistachiosandalmonds.com | www.getcrackin.com Wood Stone, with over 10,000 installations in 75+ counties worldwide, is the leader in stone hearth and speciality commercial cooking equipment. From countertop ovens to vertical rotisseries and planchas, we have the equipment for you. Proudly designed and manufactured in the USA for over 20 years. For more information visit www.woodstone-corp.com or call 800-988-8103 Zespri is the world’s largest marketer of kiwifruit. Most of Zespri Kiwifruit is grown in New Zealand. Varieties include Zespri Sungold Kiwifruit (a new & unique gold kiwifruit variety!) and Zespri Green Kiwifruit. Organic supply is available for both Sungold and Green Kiwifruit. All Zespri Kiwifruit is grown under a rigorous quality assurance program that is the best in orchard management. www.zespri.com | www.zesprikiwi.com



CAMPUS VISITOR INFORMATION Reservations for all of our CIA restaurants are strongly recommended and can be made

at opentable.com, or by calling 845-471-6608

American Bounty Restaurant & The Tavern at American Bounty With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life at the American Bounty Restaurant in an honest and flavorful way. The Tavern is a casual reservation-free area enjoy casual fare in a contemporary and relaxed setting Location: First floor of Roth Hall Restaurant Hours: Tuesday through Saturday Lunch: 11:30 a.m.–1 p.m. Dinner: 6–8:30 p.m. Tavern: 12pm- 6:30 p.m. Ristorante Caterina de’ Medici & Al Forno Trattoria Truly authentic regional Italian cuisine takes center stage at Ristorante Caterina de’ Medici, a sophisticated dining room overlooking a stunning herb and rose garden, and the Hudson River. Al Forno Trattoria is a casual reservation-free area offering pizzas, paninis and salads. Location: Colavita Center for Italian Food & Wine Restaurant Hours: Monday through Friday Lunch: 11:30 a.m.–1p.m. Dinner: 6–8:30 p.m. Al Forno: 11:30 a.m.-6 p.m.

Apple Pie Bakery Café The Apple Pie Bakery Café showcases the talents of the CIA’s baking and pastry arts students and faculty, and features sumptuous baked goods and café cuisine. The full menu is available for takeout or to enjoy in our relaxed, reservation-free café. Location: First floor of Roth Hall Restaurant Hours: Monday through Friday 7:30 a.m.–5 p.m. No reservations. The Egg at the Student Commons The Egg is the CIA’s newest dining venue in our Student Commons featuring a wide variety of dining options and the Brewery at the CIA. Only debit & credit cards for payment Location: Student Commons Hours: Mon – Fri, 5:30 a.m. – 11 p.m.; Sat – Sun, 8 a.m. – 11 p.m. The Bocuse Restaurant The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With a great French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world class dining experience. Location: First floor of Roth Hall Restaurant Hours: Tuesday through Saturday Lunch: 11:30 a.m.–1 p.m. Dinner: 6–8:30 p.m.



Pangea Expect the unexpected when you enter our pop-up restaurant, Pangea. At Pangea we create cuisine with unique flavors and an urban flair. Pangea’s plant-forward offerings and thoughtful use of meats and seafood reflect today’s desire to protect our food resources while eating absolutely deliciously. We believe that dining should be a global adventure you share with friends right in your own neighborhood. Location: Inside the General Foods Nutrition Center Restaurant Hours: Tuesday-Thursday 5:30–8:30 p.m. Campus Tours Learn the history of the CIA, see aspiring chefs in action, and enjoy the opportunity to view the campus on a one hour student-guided tour. Cost is $6.00 per guest. Stop in the Hospitality Office for reservations or call 845-451-1588 Tour Times: 4 p.m. Monday – Friday Campus Bookstore Visit the campus bookstore for culinary books, tools and CIA signature items. A 10 percent discount will be offered for conference attendees. Location: First floor of Roth Hall Store hours: Monday 10 a.m. – 4 p.m. Tuesday – Friday 10 a.m. – 6 p.m. Saturday 11 a.m. – 6 p.m.

Conference App The conference app is an incredible resource for planning your time at the conference, allowing you to easily reference recipes, connect with fellow attendees through social media or by making appointment requests, look up information on sponsors and presenters, and so much more! Go to your app store (App Store on iPhone or Play Store for Androids) and search for CIA Industry Leadership. - After the app is installed, click on CIA Summits. - Then select 2016 Menus of Change. - When prompted for an event code, enter “moc16”, then select, “Download Event.” - You can also access the web version of the app here: https://crowd.cc/moc2016 Wireless Network/Printing Our campus has a free wireless network available for attendees. To access our network, select the culinary institute wireless SSID, Click on the guest log in link. Enter an email address and check the terms of use box. Then click Log In. You should now be connected. If you need access to a printer, please see the conference hospitality desk in the lobby just outside the Ecolab Auditorium.



WEDNESDAY CULINARY DEMONSTRATION RECIPES



ROASTED BABY CARROTS AND BEETS, BUTTERMILK-GREEN GODDESS, PUNTARELLE LEAVES, PICKLED LAMB’S TONGUE,

DARK RYE CRUMBLE, AND SMOKED LAMB BACON Yield: 2 Entrée Portions or 4 Appetizers

Ingredients Amounts Smoked Lamb Bacon Salt 1 lb. Brown sugar 1 lb. Insta cure no. 1 3 tsp. Black peppercorn, toasted, coarse grind 1 cup Coriander seed, toasted, coarse grind 1 cup Lamb belly 4 ea. Pickling Spice Mix for Brine and Poaching Liquid #2 Coriander seed 20 g Black peppercorn 16 g Mustard seeds 10 g Pink pepper corn 16 g Star anise 10 g Fennel seed 10 g Clove 2 g Bay leaf 4 ea. Cinnamon stick, toasted 2 g Pickled Lamb’s Tongue and Brine #1 Lamb’s tongue 4 ea. Water 1 equal to meat weight Salt 10% of water weight Brown sugar 1.7% of water weight Insta cure no. 1 20% of water weight Olive oil as needed Onion, sliced 4 ea. Carrot, sliced 2 ea. Celery rib, sliced 2 ea. Fennel, sliced 1 ea. Garlic head, cut in half 2 ea. Thyme sprigs ½ bu. Bay leaf 4 ea. Pickling Spice Mix for Brine and ½ recipe Poaching Liquid (see above) White wine 2 btl. Water as needed



Salt as needed Brine #2 Water 3 cups Vinegar 3 cups Sugar 3 cups Salt 3 Tbsp. Pickling Spice Mix (see above) ½ recipe Roasted Oranges Orange 4 ea. Carrots and Beets Baby carrots, tri color, washed 12-16 ea. Baby beets, red and golden, 12-16 ea. washed Fennel seed, coarse ground ¼ cup Cumin seed, coarse ground ¼ cup Caraway seed, coarse ground ¼ cup Chili flakes 1 Tbsp. Salt as needed Ground black pepper as needed Olive oil ¼ cup Potatoes 12-16 ea. Bay leaf 1 ea. Salt as needed Water as needed Puntarelle Leaves Puntarelle 2 ea. Olive oil as needed Salt as needed Ground black pepper as needed Dark Rye Crumble Dark rye bread loaf, crust removed 1 ea. Butter 6 oz. Sunflower seeds 2 cups Salt as needed Ground black pepper as needed Rosemary sprigs 2 ea. Lemon zest as needed Buttermilk Green Goddess Dressing Olive oil ½ cup Garlic clove, confit 2 ea.



Anchovy filet 3 ea. Buttermilk, full fat 1 qt. Chervil 1 bu. Parsley 1 bu. Chives ½ bu. Tarragon 2 bu. Avocado 1 ea. Lemon, zest of 2 ea. Lemon, juice of 2 ea. Salt as needed Champagne vinegar as needed Plate Baby carrots, roasted 4-6 depending on size Baby beets, roasted 4-6 depending on size Baby potatoes 4-6 depending on size Puntarelle Leaves (see above) ½ head Pickled Lamb's Tongue, sliced 1 ea. (see above) Dark Rye Crumble (see above) 2 Tbsp. Smoked Lamb Bacon (see above) 4 slices Buttermilk Green Goddess Dressing 2 oz. (see above) Watermelon radish slices 3-4 ea. Mustard bloom sprigs 4 ea.

Method 1. For the Lamb Bacon: Combine cure ingredients and rub on lamb belly. Allow to cure for two

days on a wire rack. Wipe cure and rinse. Refrigerate/air dry for two days. Smoke 170°F for 7 hours. Roll belly tightly. Slice on deli slicer into circles. Lay on a baking sheet lined with a silpat. Bake until crisp.

2. For the Pickling Spice Mix for Brine and Poaching Liquid: Combine all ingredients, divide into two (2) equal batches.

3. For the Pickled Lamb’s Tongue and Brine #1: Measure equal parts meat and water by weight. 4. Heat water, salt, and sugar; bring to a boil to dissolve. Add curing salt. Cool completely.

Submerge tongues in brine for 24 hours. Remove tongue from brine. 5. Heat stock pot with olive oil. Sweat mirepoix, garlic, thyme, bay leaf, fennel with Pickling

Spice Mix for Brine and Poaching Liquid. Add one bottle of white wine and reduce fully. Add second bottle and reduce by half. Add water, just enough to cover the vegetables and tongues. Braise at barely a simmer for 2 ½ hours or until tender. Add water and salt if needed. Cool tongue in the liquid. When cool enough to handle, peel and clean tongues

6. For Brine #2: Combine all ingredients and bring to a boil. Allow to fully cool. Add cooked, cleaned tongue to brine and submerge in brine for 2 days. Remove from pickling brine and pat dry. Slice lengthwise on a deli slicer paper thin (1-2 millimeters).

7. For the Roasted Oranges: Preheat oven to 450°F. Roast oranges until well charred. Allow to cool. Cut oranges in half and squeeze out all juice and pulp. Reserve and discard skins.



8. For the Carrots and Beets: Combine carrots and beets with ground spices, chili flakes, salt, pepper, olive oil and orange juice/pulp. Mix all ingredients well to combine. Marinate for 24 hours.

9. Roast carrots and beets separately in a preheated 425°F oven until caramelized and cooked through. Once cooled, peel the beets and return them to the cooking vessel to re-toss with spices and cooking juices. Reserve both the carrots and beets for service.

10. Combine potatoes, bay leaf, and salt in a pot. Cover with water and simmer until almost cooked. Cool in liquid, reserve for service.

11. For the Puntarelle Leaves: Preheat a grill. Cut greens in half from top to bottom through the center of the root end. Remove some of the tender inner leaves and reserved for garnish. Dress split lettuce heads with olive oil, salt and pepper. Lightly grill. Charring the tips of the outer leaves and slightly wilting the remaining leaves. Allow to cool. Remove core and cut into bite size pieces.

12. For the Dark Rye Crumble: Coarsely grind rye bread. Melt butter until it begins to foam and brown slightly. Add ground bread crumbs and sunflower seeds. Season lightly with salt and black pepper. Add rosemary sprig. Cook slowly under low, even heat until the bread and seeds become darkened, brown and toasted. Dry in an oven if necessary. Cool and reserve for service. Mix in finely grated lemon zest and adjust seasoning with salt and pepper.

13. For the Buttermilk Dressing: Combine olive oil, sliced garlic, and minced anchovy in a sauce pot and allow to slowly warm through to infuse flavors. Combine olive oil, garlic, and anchovy mixture in a blender with buttermilk and purée. Add herbs and purée until smooth. Add avocado and purée. Season with lemon, salt, and vinegar.

14. To Plate: Spread a thin schemer of green goddess dressing on the bottom, center of each plate. Arrange the pieces of beets, carrots, and potatoes throughout the dressing in no particular order or pattern on each serving plate. Divide grilled and raw puntarelle leaves and distribute evenly onto each plate. Fold the lamb’s tongue into ribbons and arrange throughout the vegetables on each plate. Sprinkle a handful of rye crumbles on and around the plate, followed by the slices of watermelon radish. Finish each plate with a few chips of smoked lamb bacon and mustard bloom flowers.

Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved.



GREENS, GRAINS, AND LENTIL PANCAKES WITH OVEN ROASTED TOMATOES AND FRENCH FETA

Yield: 6 Portions Ingredients Amounts Roasted Tomatoes Roma tomatoes 9 ea. Extra-virgin olive oil 3 Tbsp. Garlic clove, minced 1 tsp. Shallot, minced 1 tsp. Basil, chopped 1 Tbsp. Thyme, chopped 1 tsp. Salt as needed Ground black pepper as needed Greens, Grains, and Lentil Pancakes Extra-virgin olive oil 3 Tbsp. + additional Spinach leaves, triple washed ½ lb. All-purpose flour 1 cup Baking powder 1 Tbsp. Sugar 1 tsp. Salt 2 tsp. Plain Greek yogurt ½ cup Milk 2/3 cup Eggs 2 ea. Green onions, chopped 1 bu. Dill, chopped 1 bu. Farro, cooked ¾ cup. Lentils, cooked ¼ cup Parsley, chopped ¼ bu. Tarragon, chopped ½ bu. Lemon zest 1 tsp. French feta 8 oz. Microgreens as needed Smoked or plain sea salt as needed

Method 1. For the Roasted Tomatoes: Preheat oven to 275°F. 2. Remove the cores from the tomatoes and cut into halves lengthwise. 3. In a mixing bowl, whisk together the olive oil, garlic, shallots, basil, and thyme. 4. Add the tomatoes to the bowl, toss gently to coat evenly, and season with salt and pepper. 5. Arrange in a single layer skin side down on a rack over a sheet pan.



6. Oven-dry the tomatoes in the preheated oven until the tomatoes are dried and lightly browned, 1 to 1 ½ hours.

7. For the Greens, Grains, and Lentil Pancakes: Heat a large sauté pan. Add 1 tablespoon of olive oil and spinach leaves, and toss for 30 seconds until the spinach wilts.

8. Remove to a colander and allow to drain for 5 minutes. Squeeze excess moisture from the spinach and chop.

9. In a mixing bowl whisk together the flour, baking powder, sugar, and salt. 10. In a separate bowl, mix the yogurt, milk, eggs, and 2 tablespoons of olive oil. Add the

chopped spinach, green onions, dill, farro, lentils, parsley, tarragon, and lemon zest. 11. Mix together the wet and dry ingredients, and mix until just combined.. 12. Heat a nonstick pan, and add a small amount of olive oil. Make the pancakes by scooping ¼

cup amounts into the pan and cooking on medium heat until bubbles appear on the surface. Flip and cook on the other side, about 3 minutes per side, so that both sides are a nice, even golden brown. Keep warm in a low oven until ready to serve.

13. To Serve: Place 2 warm Pancakes on each plate. Top with the Roasted Tomatoes and juice, crumbled French Feta and a good pinch of microgreens. Finish with a sprinkle of smoked or plain sea salt. Serve immediately.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



GREEN ONION AND CHEDDAR WAFFLES, SPINACH, EGG, AND TRUMPET ROYALE “BACON”

Yield: 6 Portions Ingredients Amounts Green Onion and Cheddar Waffles Buckwheat flour ¼ cup Whole-grain all-purpose flour ½ cup Cornstarch ¼ cup Baking powder 1 tsp. Salt 1 tsp. Egg 1 ea. Buttermilk 1 cup Mild olive oil blend ¼ cup Sharp cheddar cheese, grated ¼ cup Green onions, finely sliced ½ cup Oil spray as needed Spinach and Tomato Salad Extra-virgin olive oil 3 Tbsp. Garlic clove, thinly sliced 1 ea. Aleppo pepper flakes as needed Spinach, large, stems removed, 1 lb. and washed Salt ¼ tsp or as needed Ground black pepper as needed Cherry tomatoes, assorted, and 2 cups halved Lemon, juice of ½ ea. Trumpet Royale “Bacon” Trumpet royale mushrooms 8 oz. Olive oil 1/3 cup Brown sugar 3 Tbsp. Smoked sea salt 1 tsp. Smoked paprika 2 tsp. Ground black pepper 2 tsp. Eggs, poached 6 ea.

Method 1. For the Green Onion and Cheddar Waffles: Preheat a waffle iron on medium-high. Sift the

flours, cornstarch, baking powder, and salt together. In a separate bowl, mix the egg, buttermilk, and oil. Make a well in the dry ingredients and pour all the liquids into the well;



stir together to mix—it is ok if there are a few lumps in the batter. Fold in the grated cheddar and green onions.

2. Spray the waffle iron with a little oil, add enough batter to cover, close and cook until crisp. 3. Spinach and Tomato Salad: Heat 1 tablespoon of the oil in a sauté pan on medium heat. Add

garlic and pepper flakes, sauté briefly. 4. Add the spinach, stir immediately, and cook until fully wilted and heated through. 5. Drain and roughly chop the spinach. Mix together the spinach with the cherry tomatoes. 6. Season with the remaining olive oil, lemon juice, salt, and pepper. 7. For the Trumpet Royale “Bacon”: Slice the mushrooms lengthwise into thin, ⅛-inch strips. 8. Toss in a bowl with the olive oil to coat evenly. 9. Mix the remaining dry ingredients together, then sprinkle liberally on the mushroom strips. 10. Bake on a silicone mat or parchment paper in a preheated 325°F oven for 20 minutes 11. Flip the slices over and re-bake for an additional 20 minutes. 12. Remove from oven and allow to cool. Use immediately or store in an airtight container for

several days. 13. To Serve: For each person, arrange one freshly cooked Green Onion and Cheddar Waffle

with a scoop of Spinach and Tomato Salad. Top with a poached egg and Trumpet Royale “Bacon.”




SPROUTED LENTILS, RED LENTIL CREPE, SLOW POACHED EGG, BROCCOLI LEAVES, AND SPRING ONION BORDELAISE

Yield: 2 Entrée Portions or 4 Appetizers Ingredients Amounts Sprouted Lentils Olive oil 2 oz. Onion, small dice ½ ea. Garlic cloves, minced 2 ea. Freekeh, cracked 1 cups Sprouted lentils 3 cups Cumin, toasted, ground 2 tsp. Paprika, smoked 2 tsp. Vegetable stock 1 ½ qt. Bay leaf 2 ea. Thyme sprigs 2 ea. Salt as needed Ground black pepper as needed Red Wine Reduction Red wine 2 btl. Vidalia Onion ”Bordelaise” Sauce Olive oil 2 Tbsp. Vidalia onions, sliced thin 8 ea. Garlic cloves, minced 2 ea. Salt as needed Tomato paste 1 Tbsp. Red wine 1 btl. Vegetable stock 1 qt. Bay leaf 2 each Thyme ¼ bu. Red Lentil Crepe Red lentils 2 cups Water 1 cup + additional Salt as needed Extra-virgin olive oil 1 Tbsp. Thyme leaves, chopped 2 tsp. Tarragon leaves, chopped 2 tsp. Chives, chopped 2 tsp. Broccoli Leaf Pesto Broccoli leaves, blanched 2 cups Ice water ¼ cup or more as needed



Salt as needed Sunflower seeds ½ Tbsp. Lemon zest 1 each Extra virgin olive oil 1 Tbsp. Crispy Spring Onion Spring onion 2 ea. Flour 2 cups Salt as needed Ground black pepper as needed Plate Sprouted Lentil Mixture (see above) 4 oz. Egg, slow poached 2 ea. Red Lentil Crepe (see above) 4 ea. Broccoli leaves, lightly sautéed 4 oz Broccoli Leaf Pesto 2 oz. Vidalia Onion “Bordelaise” Sauce 2 oz. (see above) Crispy Spring Onion 2 ea. Broccoli flowers 6 to 8 ea.

Method 1. For the Sprouted Lentils: Heat a medium size sauce pot, add olive oil. Sauté onion until soft;

add garlic and cook. No color. Add cracked freekeh and toast in olive oil until aroma is apparent. Add lentils and stir to combine. Allow mix to toast 2 to 3 minutes. Add spices and toast. Add stock and herbs. Simmer until liquid has absorbed and grains are tender. Adjust seasoning with salt and black pepper

2. For the Red Wine Reduction: Add both bottles of red wine to a sauce pot and reduce completely to a few tablespoons, reserve.

3. For the Vidalia Onion” Bordelaise” Sauce: In a heavy bottom pot warm olive oil and add the onions and garlic. Season with salt. On a very low flame cook very slowly until the onions are melting tender and extremely caramelized. Add tomato paste and Pincé. Deglaze with 1/3 red wine and reduce until dry. Deglaze a second time with 1/3 red wine, reduce until dry. Deglaze a third time with the last 1/3 of wine and reduce until nearly dry. Add vegetable stock, bay leaf, thyme, and simmer gently, 45 minutes or so until deep, rich flavor develops. Strain through a fine mesh sieve and/or china cap.

4. Bring strained sauce to a simmer. Adjust seasoning with salt as needed. Add Red Wine Reduction immediately before serving.

5. For the Red Lentil Crepe: Soak lentils in cold water overnight. Purée lentils with water and salt until a very smooth paste forms, approximately the same consistency as pancake batter. Add olive oil and puree. Adjust seasoning with salt and pepper and herbs; stir to combine.

6. Preheat a non-stick pan (6 to 8-inch). Wipe with a small amount of oil or non-stick spray. 7. Add about 1-ounce of batter to the pan, swirl to distribute evenly. Cook one side about 3 to

4 minutes then flip. Cook an additional 2 to 3 minutes and hold warm.



8. For Broccoli Leaf Pesto: In a blender combine the blanched broccoli leaves with ice water and salt. Puree until very smooth. Add sunflower seeds and continue to puree. Add olive oil and season with salt and lemon zest. Reserve for plating

9. For the Crispy Spring Onion: Slice onion bulbs into rings, 1/8 inch thick. Lightly bread in seasoned flour. Fry at 350°F until golden and crisp. Reserve warm for plating.

10. To Plate: Warm the lentils and place one portion in the center of a warm plate. Quickly sauté broccoli leaves with a pinch of salt. Divide the just wilted leaves between the plates placing a small nest next to the lentils. Gently crack each egg and place on top of the bed of lentils and wilted broccoli leaves. Fold each warm crepe into a loose cone or triangle and place next to the egg and lentils. Top with Crispy Spring Onions and broccoli flowers. Finish each plate with a drizzle of the broccoli leaf pesto and a spoonful of the onion “Bordelaise.”

Source: Ed Brown, as presented at the Menus of Change® Leadership Summit.

Published with permission of the author. All rights reserved



GRILLED TEMPEH “RIBS” WITH CHIPOTLE BBQ SAUCE

Ingredients Amounts BBQ Spice Rub Salt ½ cup Ground black pepper 1 cup Cayenne pepper 1 cup Sweet paprika 2 cup Onion powder 1 ½ cup Garlic powder 1 ½ cup Cumin 1 ½ cup Chili powder 1 ½ cup Dry mustard 1 cup Chipotle BBQ Sauce Chipotle, canned in adobo 2 cans BBQ sauce 1 gal. Brine Cold Water 1 gal. Salt 2 cups Brown sugar 2 cups Pickling spice 1 cup Cinnamon sticks 5 ea. Cloves 5 ea. Juniper berries 10 ea. Liquid smoke ¼ cup Tempeh as needed

Method 1. For the BBQ Spice Rub: Combine all ingredients. 2. For the Chipotle BBQ Sauce: Combine the chipotle peppers with the BBQ sauce and

purée until smooth 3. For the Brine: Heat up 1 quart of water with everything except the liquid smoke. Remove

from heat when sugar and salt is dissolved. Add remaining water and liquid smoke. Brine tempeh for 7 to 10 days

4. Poach tempeh in barely simmering water for 1 hour with the same spices listed above in brine recipe.

5. Cut into “ribs” as per chef’s demo. Rub ribs with spice mix and grill to order. Finishing the grilling while basting with the sauce.

Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit.

Copyright The Culinary Institute of America 2016. All rights reserved.



SINGAPORE CRISPY FRIED TEMPEH TEMPURA Yield: 10 to 12 Portions

Ingredients Amounts Tempura Batter Eggs, beaten 3 ea. Sparkling water 1 pt. All-purpose flour 2 oz. Baking powder 1 tsp. Tempeh, sliced lengthwise ¼” thick 3 blocks All-purpose flour as needed Dipping Sauce, choice of as needed

Method: 1. Preheat fryer to 350°F. 2. For the Tempura Batter: In a bowl, mix ingredients until well combined. 3. Dredge tempeh in additional flour then dip into batter. Using the swimming method, drop

into oil, cook until golden brown, remove, and dry on paper towel. Serve or hot hold. Serve with appropriate Dipping Sauce.

Note: Suggested dipping sauces include sriracha honey, ginger soy glaze, cilantro soy, chili -garlic, chipotle honey, or orange-sweet chili.

Source: J.J. Lui, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



CRISPY SHRIMP HEAD “CHICHARRÓN”

Ingredients Amounts Shrimp heads 21- 25 1 lb. Canola oil as needed Salt as needed Citric acid as needed Guajillo chile, stemmed, seeded as needed

Method 1. Heat the oil to 325˚F. 2. Deep fry the shrimp heads until crispy, 20 to 25 minutes. 3. Grind the salt, citric acid, and guajillo chile together in a spice grinder. 4. Season shrimp with chile mixture. 5. Discard oil.

Source: Andrea Reusing, as presented at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



GRILLED CLAMS WITH GARLIC AND CHILES Yield: 4 Portions

Ingredients Amounts Green garlic, sliced thin 1 bu. Butter 2 oz. Manila clams, large 1 lb. Extra-virgin olive oil 2 oz. Maldon salt as needed Rock salt or green garlic tops as needed

Method 1. Heat green garlic and butter over low heat to melt and continue to warm over low heat for

10 minutes. 2. Place the scrubbed clams on a hot grill. Remove each clam as it opens. 3. Remove the top shells and spoon a little green garlic mixture on each. 4. Season with Maldon salt. 5. Serve on rock salt or green garlic tops.




SEAWEED SALAD WITH PRESERVED LEMON AND BLACK SESAME

Ingredients Amounts Black sesame seeds as needed Sea salt as needed Red dulse seaweed 1 oz. Wakame 1 oz. Radish 1 bu. Green onion 4 ea. Lemon, juice of 1 ea. Preserved Meyer Lemons 1 ea. clean pith and flesh, diced Espelette pepper as needed Sugar as needed Extra-virgin olive oil as needed

Method 1. Toast sesame seeds, remove from heat, and grind in mortar and pestle with sea salt. 2. Soak seaweeds in cold water for 5 minutes, drain, and pat dry. 3. Slice radish with a mandolin. 4. Slice green onions on a bias. 5. Combine all ingredients. 6. Season and garnish with black sesame and salt mixture.




EGGPLANT SALAD WITH TEA SMOKED CHICKEN AND TOMATO JAM

Yield: 8 Portions Ingredients Amounts Eggplant Salad Eggplants, large 2 ea. Shallot, fine brunoise 1 ea. Ginger, fine brunoise 1 Tbsp. Green onions, green and white parts, 2 ea. sliced paper thin Red Thai chili, seeds removed, 1 ea. fine brunoise Cilantro leaves 2 Tbsp. Lime juice as needed Fish sauce as needed Agave nectar as needed Szechuan Pepper-Salt Salt 1 Tbsp. Szechuan peppercorns, dry roasted, ½ tsp. and finely ground Five spice powder ¼ tsp. Chicken, whole 1 ea. Sesame oil ½ Tbsp. Five spice powder ½ tsp. Smoking Mix Chinese green tea ½ cup White rice ½ cup Orange, zest of ½ ea. Brown sugar ½ cup Szechuan peppercorns 1 tsp. Coriander seeds 1 tsp. Star anise, whole 1 ea. Cinnamon, stick, broken into pieces 1 ea. Tomato Jam (recipe follows) as needed

Method 1. For the Eggplant Salad: Roast the eggplants over an open flame until charred and completely

soft. Place in a colander (not on top of each other), split open and allow to drain until completely cool.



2. Holding the eggplant by its stem, carefully peel and discard the skin. Using your fingers, carefully remove all the seeds.

3. Cut and discard the stem end of the eggplant and shred the remaining pulp with a fork into a mixing bowl.

4. Toss the eggplant pulp gently with the shallot, ginger, green onion, Thai chili, and cilantro leaves. Season to taste with lime juice, fish sauce, and agave. Refrigerate until ready to serve.

5. For the Szechuan Pepper-Salt: In a small bowl, mix together all ingredients. 6. Leaving the skin intact, remove the breasts and legs from the chicken, reserving the legs for

another use. 7. Season the breasts with the sesame oil and dust lightly with the five spice powder. Set aside

until ready to smoke. 8. For the Smoking Mix: In a bowl, combine all ingredients. Line a wok with foil and place the

Smoking Mix on top of the foil. Place a wire rack above the Smoking Mix and place the chicken, skin side up, on the rack.

9. Cover the wok with a lid and apply heat to the wok until the ingredients begin to smoke. Turn down the heat to “low”, and smoke for 4 minutes.

10. Remove the chicken immediately from the smoking wok and reserve. 11. Just before serving, grill or pan fry the chicken to desired doneness. 12. Season with the Szechuan Pepper-Salt and slice into long aiguillettes. 13. Serve with Eggplant Salad and Tomato Jam.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit.




TOMATO JAM

Ingredients Amounts Canola oil 3 Tbsp. Brown mustard seeds 1 Tbsp. Apple cider vinegar ½ cup Cumin seed, toasted and ground 2 Tbsp. Turmeric powder 2 tsp. Cardamom pods, broken 4 ea. Cinnamon stick 1 ea. Young ginger, finely grated 6 Tbsp. Garlic clove, finely minced 10 ea. Red Thai chilies, very finely minced 4 ea. Ripe tomatoes, peeled, cored, and diced 3 lb. Agave nectar as needed Salt as needed Ground black pepper as needed

Method 1. In a medium saucepan, heat the canola oil and the mustard seeds until the seeds begin to

pop. 2. Add the apple cider vinegar and simmer for 5 minutes. 3. Add all the remaining ingredients except for the agave nectar, salt, and pepper. 4. Simmer, stirring occasionally to prevent scorching, for 30 to 45 minutes until reduced to a

thick jam-like consistency (the thicker it gets, the more often it will need to be stirred). 5. Remove and discard the cardamom pods and cinnamon stick. 6. Season carefully with the agave nectar, salt, and pepper to get a tangy, very slightly sweet,

jam. 7. Chill and store refrigerated.

Source: Adam Busby, as presented at the Menus of Change® Leadership Summit.




CAULIFLOWER PASTA WITH BURRATA, ALMOND, AND ANCHOVY PANGRATTATO

Yield: 4 Portions Ingredients Amounts Almond and Anchovy Pangrattato Garlic clove, finely minced 2 ea. Whole wheat breadcrumbs, 1 ½ cups freshly prepared Extra-virgin olive oil ¼ cup Lemon, zest of ½ ea. Italian parsley, finely chopped ¼ bu. Almonds, toasted and chopped ¼ cup White anchovies (boquerones) 6 ea. Ground black pepper as needed Cauliflower Pasta Cauliflower, finely chopped 1 hd. Extra-virgin olive oil ¼ cup Yellow onion, finely chopped 1 ea. Garlic cloves, peeled and chopped 4 ea. Aleppo pepper flakes 1 tsp. Tomato paste 2 Tbsp. Tomato sauce 2 cups Pasta cooking water as needed Italian parsley, chopped ½ bu. Barilla Protein Plus Penne Pasta, 3 cups cooked Salt as needed Ground black pepper as needed Garnish Burrata 2 ea. Extra-virgin olive oil as needed Almond and Anchovy Pangrattato as needed (see above)

Method 1. For the Almond and Anchovy Pangrattato: Sauté the garlic and breadcrumbs in the olive oil

until crisp and golden; set aside to cool. 2. Gently fold in the lemon zest, parsley, almonds, anchovies and season with black pepper. 3. For the Cauliflower Pasta: Sauté the cauliflower over high heat with half the olive oil until

caramelized; set aside.



4. Sauté the onion in the remaining olive oil until softened. Add the garlic and pepper flakes, and continue to cook until caramelized.

5. Add-back the cauliflower, and stir in the tomato paste and sauce. Adjust consistency with the pasta cooking water, simmer for 5 minutes and season with salt and black pepper.

6. Prior to serving, add the parsley and cooked pasta, and heat through. 7. Divide into 4 serving bowls, top each with ¼ burrata, a drizzle of extra-virgin olive oil and

top with the Almond and Anchovy Pangrattato.




SPENT GRAIN GRANOLA BARS Yield: 24 Bars

Ingredients Amounts Quinoa 1 cup Steel cut oats 2 cups Spent grain flour 1 cup Whole wheat flour 1 cup Baking soda 2 tsp. Vanilla extract 1 Tbsp. Coconut oil 1 cup Honey 1 cup Turbinado sugar 2/3 cup Rolled oats 5 cups Dried fruit, cranberries, raisins, 2 cups cherries, etc. Dates, puréed in a food processor 2 cups Pumpkin seeds or sunflower seeds, 1 cup toasted

Method 1. Preheat oven 325°F. 2. Soak quinoa and steel cut oats with enough water to cover completely and soak for 5

minutes. Drain excess water. 3. Oil a ½ sheet tray with a Silpat in tray. 4. Mix all ingredients thoroughly in a bowl. 5. Press into ½ sheet tray. 6. Bake for 18 to 25 minutes until golden brown but not hard. 7. Cool, turn out onto cutting board when set and cut into 24 even portions. Serve.

Source: Douglass Miller and George Shannon, as presented at the Menus of Change® Leadership Summit.




SPENT GRAIN WAFFLE BATTER Yield: Forty, 6 Ounce Waffles

Ingredients Amounts Dry Ingredients Whole wheat flour 33 oz. All-purpose flour 33 oz. Spent grain flour 22 oz. Baking powder 2.4 oz. Sugar 3.2 oz. Salt ½ oz. Wet Ingredients Whole milk 58 wt. oz. Buttermilk 58 wt. oz. Eggs, separated 24 ea. Sweet butter 1 lb. Canola oil ½ lb.

Method 1. Measure out dry ingredients keeping spent grain separate. 2. Measure out wet ingredients and add separated egg yolks, after whisking the yolks, to the

milk and buttermilk. 3. Melt butter and slowly add to wet mix while stirring. 4. Sift all dry together into a large bowl. 5. Start to whip whites to medium peak. 6. While whites are whipping gently mix dry ingredients and wet mixture using well method,

a few dry lumps are okay. 7. Fold in whites 1/3 at a time until just incorporated, do not over mix. 8. Test in hot waffle iron, use about 6 ounces of 1 ¼ of a #10 portion control scoop for making

waffles. Note: This recipe uses the well and foaming method for mixing.

Source: Douglass Miller and George Shannon, as presented at the Menus of Change® Leadership Summit. Copyright The Culinary Institute of America 2016. All rights reserved.



PIZZA WITH CRIMINI MUSHROOMS, ROASTED GRAPE TOMATOES, AND ARUGULA

Yield: 1 Pizza Ingredients Amounts Roasted Grape Tomatoes Grape tomatoes, halved 1 pt. Extra-virgin olive oil 1 oz. Garlic clove, minced 1 tsp. Oregano or basil, minced 1 tsp. Salt as needed Ground black pepper as needed Spent Grain Pizza Dough 4 oz. (recipe follows) Extra-virgin olive oil as needed Salt as needed Ground black pepper as needed Crimini mushrooms, quartered 2 oz. Roasted Grape Tomatoes 2 oz. (see above) Parmesan cheese, grated as needed Arugula 1 oz. Lemon juice as needed

Method 1. For the Roasted Grape Tomatoes: Preheat an oven to 250˚F. Toss tomatoes with olive oil, garlic,

herbs, salt, and pepper. Lay in a single layer on a parchment lined baking sheet. Place in oven and bake for 2 to 3 hours until slightly dehydrated and soft.

2. Preheat pizza oven to 450˚F. 3. Shape pizza dough into an 8-inch round or 12-inch rectangle. 4. Brush dough with olive oil, and sprinkle with salt and pepper. 5. Scatter mushrooms and Roasted Grape Tomatoes on top of dough. 6. Sprinkle Parmesan cheese on top. Bake in hot oven until cooked through, approximately 5

to 10 minutes. 7. Toss arugula with olive oil and a squeeze of lemon juice. Season with salt and pepper. 8. Top pizza with arugula and serve.





SPENT GRAIN PIZZA DOUGH Yield: 15 ½ Pounds

Ingredients Amounts Spent grain flour 1 ½ lb. Water 4 ½ lb. Starter ¼ lb Yeast 3 ½ oz. Honey 3 oz. Extra-virgin olive oil 6 ½ oz. 00 flour 6 ½ lb. Whole wheat flour ¾ lb. Salt 3 oz. Water 1 ½ lb.

Method 1. Mix spent grain and water, and allow to hydrate for at least 30 minutes. 2. Measure out other ingredients keeping all items except 00 flour, whole wheat flour and salt

separate. 3. After spent grain has hydrated for 30 minutes, mix in the next four ingredients. Allow to

rest until signs of activity from the yeast are evident. 4. Once the yeast is active, mix the flour mixture and the spent grain mixture in a large mixing

bowl with a dough hook. 5. Knead on medium speed until dough is elastic and slightly tacky. 6. Let rest overnight in appropriately sized container after oiling the container. 7. After resting, portion and use as any other pizza dough using flour to prevent dough from

sticking, if needed.




SPENT GRAIN CINNAMON ROLLS Yield: 8 Pounds, 2 Ounces (48 x 4 Ounce Filled Cinnamon Rolls)

Ingredients Amounts Spent Grain Cinnamon Roll Dough Water, warm 1 lb. 3 oz. Instant yeast (SAF Gold) ¼ oz. Eggs 8 oz. Malt powder ¾ oz. Milk powder 2 oz. Sourdough starter, ripe 8 oz. All-purpose flour 1 lb. 12 oz. Bread flour 2 lb. Salt ¾ oz. Sugar 8 oz. Ground cardamom 1/8 oz. Spent grain, fresh, chilled 11 oz. Butter, room temperature 6 oz. Cream cheese, room temperature 6 oz. Total amount 5 lb. 14 5/8 oz. Assembly Spent Grain Cinnamon Roll Dough 4 lb. (see above) Filling (recipe follows) 2 lb. Egg wash as needed Malted Cinnamon Roll Frosting as needed (recipe follows)

Method 1. For the Spent Grain Sticky Bun Dough: Place the water and yeast in a bowl of a Hobart mixer

fitted with a hood and stir to dissolve; add eggs and malt. 2. Add the rest of the ingredients and mix on low speed until the flour is incorporated. 3. On second speed, mix for 6 minutes or until dough is fully developed. The dough should be

soft and sticky. 4. Allow the dough to bulk ferment at room temperature for 45 minutes. 5. Flatten into a rectangle. 6. Place dough on flour covered lined sheet pan, cover, and refrigerate until firm. 7. To Assemble: Take 4 pounds of chilled Spent Grain Sticky Bun Dough and roll it into a

rectangle about 16-inches wide by 36-inches long. Spread 2 pounds of Filling into to the dough covering all but a narrow 1-inch strip across the bottom. Brush the strip with egg wash.

8. Roll the dough down from the top down creating a log. It should sit with the seam sitting down on the bottom. Cut into 24 cinnamon rolls. Arrange on a lined sheet tray or into individual ramekins.



9. Proof for 30 to 45 minutes. 10. Bake in a convection oven at 325° for 25 to 30 minutes or until the center of each individual

cinnamon roll is firm. The full sheet tray will take significantly longer that the individual serving.

11. Allow to cool to room temperature and frost with Malted Cinnamon Roll Frosting.




FILLING Yield: 3 Pounds, 14 Ounces

Ingredients Amounts Butter, soft 1 lb. Brown sugar 2 lb. Cream 2 oz. Honey 4 oz. Powdered barley malt 5 oz. Ground cinnamon ½ oz. Salt ½ oz. Egg, whole 1 ea.

Method 1. Cream together the butter and sugar on low speed. Scrape the bowl and add the cream,

honey, powdered barley malt, ground cinnamon and salt. Cream until combined. Be careful to not incorporate too much air. Add the egg and mix until incorporated.





MALTED CINNAMON ROLL FROSTING Yield: 10 Cups

Ingredients Amounts Powdered sugar, sifted 8 cups Butter, room temperature 1 cup (8 oz.) Malt powder ¼ cup Vanilla extract 1 Tbsp. Hot water ¾ cup

Method 1. Place the powdered sugar, butter, malt, and vanilla into a mixer fitted with a paddle. Beat

until the mixture looks crumbly. 2. Slowly begin to add the hot water until the mixture becomes a soft, spreadable consistency. 3. Cover tightly until ready to use. 4. Spread over cinnamon rolls while still slightly warm. The frosting will set firm when cool.




CHAWANMUSHI WITH SEAWEED, TROUT ROE, AND KINOME Yield: 6 Portions

Ingredients Amounts Dashi Water 2 cups Dried black mushrooms 3 ea. Kombu seaweed, small 1 pc. Bonito flakes 2 Tbsp. Eggs 6 ea. Dashi (see above) 1 ½ cup Heavy cream ¼ cup Shao tsing 1 ½ tsp. Dry oloroso sherry 1 ½ tsp. Tamari 1 ½ tsp. Salt 1 tsp. Sugar ¼ tsp. Sesame oil, toasted ¼ tsp. Garnish Steelhead trout roe 1 jar Seaweed 1 cup Kinome sprigs 2 ea.

Method 1. For the Dashi: In a small saucepan, over medium-high heat, bring the water, mushrooms,

and kombu to a boil. Turn off the heat and add the bonito. Steep the mixture for 10 minutes and strain.

2. Beat eggs in a medium bowl and whisk in the remaining ingredients. Divide the custard evenly among six, 6-ounce small soup bowls or ramekins. Cover each bowl tightly with a small piece of foil and place flat in a steamer. Steam over medium heat for about 10 minutes, until just barely set in the center. Let sit covered for 2 to 3 minutes before topping with a teaspoon of well-seasoned Dashi and garnishes before serving.

Source: Andrea Reusing, as presented at the Menus of Change® Leadership Summit.




THURSDAY CULINARY DEMONSTRATION RECIPES



RICE, BARLEY, BUCKWHEAT

Ingredients Amounts Pearl barley 500 g White rice 300 g Buckwheat 300 g Kombucha Tea, white, strained 2 L (recipe follows)

Method 1. Put the barley in a pan and cover with water. Bring to a boil, then lower the heat and

simmer until tender. Strain well then spread out on a roasting pan to cool. 2. Toast the rice and buckwheat until golden and fragrant, tossing every 5 minutes. 3. Roast the pearl barley in a 185ºC/365ºF oven for 20 minutes. Combine all the ingredients in

a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Refrigerate for 10 days.

4. Strain through cheesecloth, without pressing on the pulp which would make the juice cloudy. Add agar agar at 0.1% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.

5. Break into small pieces and put in a sieve lined with muslin (cheesecloth) to defrost. Bottle the resulting clear juice and refrigerate for up to a week.

Source: André Chiang, as presented at the Menus of Change® Leadership Summit.




KOMBUCHA TEA Yield: 2 Liters

Ingredients Amounts Scoby Water 3.3 liters Sugar 200 g. Black teabags 6 ea. Kombucha tea starter 500 ml Kombucha Tea Water 2 liters Sugar 160 g Black, green or white tea bags 6 ea. Scoby (see above) 1 ea.

Method 1. For the Scoby: Combine the water and sugar in a large pan and bring to a boil. Remove from

the heat, add the teabags and let steep for 10 minutes. Discard the teabags and let the cool tea to 25°C/77°F. Transfer to a 10 liter glass jar and add the starter. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, with a temperature range of between 20 to 30°C/ 68 to 86°F. Let the Scoby develop until it is at least 5-millimeters (¼ inch thick), which will take around 30 days.

2. For the Kombucha Tea: Combine the water and sugar in a large pan and bring to a boil. Remove from the heat; add the teabags and let steep for 10 minutes. Discard the teabags and let the cool tea to 25°C/ 77°F. Transfer to a 10 liter glass jar and gently slide the Scoby onto the surface of the tea. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, with a temperature range of between 20 to 30°C/ 68 to 86°F. Leave to ferment from 7 to 30 days, depending on the desired intensity of flavor and tartness. Strain before using.

Source: André Chiang, as presented at the Menus of Change® Leadership Summit. Published with permission of the author. All rights reserved.



ELDERFLOWER, PINEAPPLE, CUCUMBER

Ingredients Amounts Cucumbers, peeled and roughly 1 kg chopped Pineapple flesh 400 g Elderflowers 160 g Kombucha Tea, green, strained 4 L (see recipe) Agar agar as needed

Method 1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and

secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days. 2. Strain through cheesecloth, without pressing on the pulp, which would make the juice

cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.






PINE NEEDLE, CHARCOAL, APPLE

Ingredients Amounts Charcoal 500 g Kombucha Tea, green, strained 4 L (see recipe index) Granny Smith apples, quartered 1 kg Pine needles 40 g Agar agar as needed

Method 1. Use a blow torch to light the charcoal. When it is all glowing, submerge in the Green

Kombucha Tea. Strain through a sieve lined with muslin (cheesecloth), reserving the liquid and the charcoal, but discarding any ash.

2. Combine the liquid and charcoal with the other ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days.

3. Strain through cheesecloth, without pressing on the pulp, which would make the juice cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.






CARDAMOM, KOJI, NASTURTIUM

Ingredients Amounts Rice 650 g Water 7 L Rice koji 500 g Cardamoms 8 ea. Fleur de sel 4 g Nasturtium leaves 30 g

Method 1. Cook the rice with 1 litre of water in a rice cooker until it turns to porridge. Let it cool to

70ºC/150ºF, then mix in the rice koji. Cool to 60ºC/140ºF then return to the rice cooker, add the cardamoms, and leave on the ‘warm’ setting for 12 hours.

2. Remove from the cooker and cool. Measure out 500 g of this base and combine it with the remaining 6 litres water, the fleur de sel, and nasturtium leaves in a large glass jar. Cover with clean muslin (cheesecloth) and secure with string. Leave at room temperature to ferment for 3 to 7 days.

3. Strain through cheesecloth, without pressing on the pulp, which would make the juice cloudy. Bottle the resulting clear juice and refrigerate for up to a week.





STAR FRUIT, ANISE, GINGER

Ingredients Amounts Star fruit, semi-dried and 1 kg coarsely chopped Ginger root, peeled and sliced 80 g Star anise 6 ea. Kombucha Tea, green, strained 2 L (see recipe index) Kombucha Tea, black, strained 2 L (see recipe index) Agar agar as needed

Method 1. Combine all the ingredients in a large glass jar. Cover with clean muslin (cheesecloth) and

secure with string. Leave in a clean, dry area, out of direct sunlight, for 5 to 15 days. 2. Strain through cheesecloth, without pressing on the pulp, which would make the juice

cloudy. Add agar agar at 0.15% of the weight of the juice and bring to a boil. Set in a tray to a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.






CULINARY INNOVATION EXHIBITS

Learn more about our Seductive Nutrition pledge, and take it now at ufs.com/TakeThePledge

Every person deserves a delicious healthy meal.

Pledge to use healthier ingredients and techniques in your dishes, and we’ll help provide 22* meals to Feeding America®.

*Unilever Food Solutions guarantees a minimum donation of 33,000 meals ($3,000) to Feeding America and up to a maximum of 77,000 meals ($7,000) based on pledges from January 1, 2016, to December 31, 2016. One dollar helps provide 11 meals secured by Feeding America on behalf of local food banks. Meal claim valid as of July 1, 2015.

©2016 Unilever Food Solutions. ©2016 Feeding America. All Rights Reserved.

Can growing almonds fight climate change?When you eat almonds, you’re

choosing more than just a highly

nutritious food. A recent study in

the Journal of Industrial Ecology

found that almond trees in California

absorb and store significant amounts of greenhouse gas

throughout their lifespans.

And as the almond community

continues and does even more to

use its coproducts from producing

and harvesting almonds—like hulls,

shells and other tree biomass—

they’ll further contribute to

becoming carbon neutral, or even carbon negative, if policy changes

and production advancements

work hand in hand.

To learn more, visit

almondsustainability.org.

Elias Marvinney, Alissa Kendall, Sonja Brodt, Weiyuan Zhu. Life Cycle-based Assessment of Energy Use and Greenhouse Gas Emissions in Almond Production, Part II: Uncertainty Analysis Through Sensitivity Analysis and Scenario Testing. Journal of Industrial Ecology, 2015, 10.1111/jiec.12333.

Good news about almonds and heart health. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of almonds (28 grams) has 13 grams of unsaturated fat and only 1 gram of saturated fat.

© 2016 Almond Board of California. All rights reserved.

Bush’s Best®

Ingredient Beans

A BEAN FOR EVERY MEAL.

A MEAL FOR EVERY MENU.

Whether you’re looking to enliven breakfasts, find vegetarian options to attract millennials, or discover all the possibilities beans can offer, there’s a Bush’s Best® ingredient bean that’s just right for your menu.

Beans are

free of cholesterol and saturated fats and provide

8 KEY NUTRIENTS, including fiber, protein & iron.

Beans can cost as much as

75% LESS than animal sources

of protein, per pound.*

Beans can be used

ACROSS THE MENU in every

foodservice segment, ANY TIME OF DAY. *USDA National Agricultural Statistics Service

To learn more about how beans can work across your menu, visit bushbeansfoodservice.com



RECIPE INDEX

A

Almond and Anchovy Pangrattato ......................... 105

B

BBQ Spice Rub ........................................................ 97

Buttermilk Green Goddess Dressing ....................... 87

C

Cardamom, Koji, Nasturtium ................................ 121

Cauliflower Pasta .................................................. 105

Cauliflower Pasta with Burrata, Almond, and

Anchovy Pangrattato ......................................... 105

Chawanmushi with Seaweed, Trout Roe, and Kinome

.......................................................................... 115

Chipotle BBQ Sauce ................................................ 97

Crispy Shrimp Head “Chicharrón” .......................... 99

D

Dark Rye Crumble ................................................... 87

Dashi ..................................................................... 115

E

Eggplant Salad ...................................................... 102

Eggplant Salad with Tea Smoked Chicken and

Tomato Jam ...................................................... 102

Elderflower, Pineapple, Cucumber ........................ 119

F

Filling .................................................................... 113

G

Green Onion and Cheddar Waffles ......................... 92

Green Onion and Cheddar Waffles, Spinach, Egg,

and Trumpet Royale “Bacon” ............................. 92

Greens, Grains, and Lentil Pancakes ...................... 90

Greens, Grains, and Lentil Pancakes with Oven

Roasted Tomatoes and French Feta .................... 90

Grilled Clams with Garlic and Chiles .................... 100

Grilled Tempeh “Ribs” with Chipotle BBQ Sauce .. 97

K

Kombucha Tea ....................................................... 118

M

Malted Cinnamon Roll Frosting ............................ 114

P

Pickled Lamb’s Tongue and Brine #1 ...................... 86

Pickling Spice Mix for Brine and Poaching Liquid #2

............................................................................ 86

Pine Needle, Charcoal, Apple ................................ 120

Pizza with Crimini Mushrooms, Roasted Grape

Tomatoes, and Arugula ..................................... 109

Puntarelle Leaves .................................................... 87

R

Red Lentil Crepe ...................................................... 94

Red Wine Reduction ................................................. 94

Rice, Barley, Buckwheat ....................................... 117

Roasted Baby Carrots and Beets, Buttermilk-Green

Goddess, Puntarelle Leaves, Pickled Lamb’s

Tongue, Dark Rye Crumble, and Smoked Lamb

Bacon .................................................................. 86

Roasted Grape Tomatoes ....................................... 109

Roasted Tomatoes .................................................... 90

S

Seaweed Salad with Preserved Lemon and Black

Sesame .............................................................. 101

Singapore Crispy Fried Tempeh Tempura ............... 98



Smoked Lamb Bacon ............................................... 86

Smoking Mix .......................................................... 102

Spent Grain Cinnamon Rolls ................................. 111

Spent Grain Granola Bars ...................................... 107

Spent Grain Pizza Dough....................................... 110

Spent Grain Waffle Batter ..................................... 108

Spinach and Tomato Salad ...................................... 92

Sprouted Lentils ....................................................... 94

Sprouted Lentils, Red Lentil Crepe, Slow Poached

Egg, Broccoli Leaves, and Spring Onion

Bordelaise ........................................................... 94

Star Fruit, Anise, Ginger ........................................ 122

Szechuan Pepper-Salt ............................................ 102

T

Tempura Batter ........................................................ 98

Tomato Jam ........................................................... 104

Trumpet Royale “Bacon” ........................................ 92

American Egg Board

JUNE 14 -16

2016SUMMIT4th ANNUAL LEADERSHIP

#CIAMOC

P L AT I N U M

PASSWORD: MOC16

JUNE 14-16 016 - Welcome! - Menus of Change · • chefs and food & beverage executives from...

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