2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 1 of 9 © 2015 The Culinary Institute of America. All rights reserved.
presents
H
EALTHY
F
LAVORS
,
H
EALTHY
K
IDS
A National Initiative to Promote Culinary-Driven
Healthy, Flavorful Foods for Kids
National Invitational Leadership Summit
for School Nutrition Professionals
CIAHealthyKids.com
May 5-7, 2015
The Culinary Institute of America, San Antonio
312 Pearl Parkway, Bldg. 2 | San Antonio, TX 78215
2015 Schedule Overview
Tuesday, May 5 Wednesday, May 6 Thursday, May 7
3:30 PM to 7:00 PM 8:00 AM to 5:30 PM 8:00 AM to 1:30 PM Registration 3:30-4:00 PM Breakfast 8:00-8:25 AM Breakfast 8:00-8:25 AM Welcome & Opening Remarks
4:00-4:30 PM General Session II 8:30-10:00 AM General Session V 8:30-10:30 AM General Session I 4:30-6:15 PM
General Session III 10:30 AM-12:00 PM General Session VI 11:00 AM-12:30 PM Opening Reception 6:15-7:15 PM Lunch 12:00 PM - 1:00 PM Closing Remarks 12:30-12:40 PM General Session IV 1:15-2:00 PM Closing Lunch 12:40-1:30 PM Concurrent Sessions
Hands-On Kitchen Sessions & Breakout Sessions: Round #1
2:15-3:15 PM
SPECIAL POST-SUMMIT MEETING & RECEPTION
for National School Nutrition Advisory Council Members and
Sponsors Only
1:30-3:30 PM Concurrent Sessions
Hands-On Kitchen Sessions & Breakout Sessions: Round #2
3:30-4:30 PM Networking Reception
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 2 of 9 © 2015 The Culinary Institute of America. All rights reserved.
P
ROGRAM
S
CHEDULE
Tuesday, May 5
3:30 PM Registration and Refreshments
CIA Reception Area and Outdoor Patio (1st floor)
4:00 PM Welcome and Opening Remarks from The Culinary Institute of America
CIA Conference Hall (2nd floor)
Speakers: Greg Drescher (VP, Strategic Initiatives and Industry Leadership, The
Culinary Institute of America)
Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition for Strategic Initiatives, The Culinary Institute of America)
4:10 PM Welcome and Opening Remarks from The Culinary Institute of America’s National
School Nutrition Advisory Council Chair
CIA Conference Hall (2nd floor)
Speaker: Nancy Rice, MEd, RD, LD, SNS (State Director, School Nutrition Division,
Georgia Department of Education)
4:20 PM Introductions from the Audience
After opening remarks conclude, we will pass a microphone around the conference hall so that all attendees can briefly introduce themselves. We are doing this to enhance opportunities for networking during the event.
4:30 PM General Session I
CIA Conference Hall (2nd floor)
Session Host: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Trends Presentation
Trends in School Meals:What Are Kids Craving and Eating Now?
What defines K-12 students? How are they different than their predecessors? What foods and flavors do kids encounter at home, in restaurants, and in popular culture? What food trends drive their likes and dislikes? The presenter will offer insights about how to leverage food and flavor trends in school meals.
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 3 of 9 © 2015 The Culinary Institute of America. All rights reserved.
Culinary Demonstration
Translating Trends into Tasty School Meals
From dim sum to ramen to sriracha, Asian foods and flavors are trending on American restaurant and foodservice menus. Chef Lars will discuss and demonstrate the classic Vietnamese bahn mi sandwich, made with meats, fresh and/or pickled vegetables, and fresh herbs. Then Chef Garrett will demonstrate a “schoolified” bahn mi.
CIA Chef: Lars Kronmark (CIA)
Guest Chef: Garrett Berdan, ’05, RDN, LD (Culinary Nutrition Consultant)
Presentation Updates from USDA
Session description to be developed
Speaker: Shannon Jones, MBA, RD (USDA Food and Nutrition Service)
6:15 PM Opening Sponsor Exchange Reception
Kikkoman Outdoor Live Fire Pavilion
Featuring the Premium Gold and Silver Sponsors
7:15 PM Opening Reception and Program Conclude for the Evening
Wednesday, May 6
8:00 AM Light Breakfast (available until 8:25 AM)
CIA Teaching Kitchen (1st floor)
8:30 AM General Session II
CIA Conference Hall (2nd floor)
Session Host: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Presentation
Taste and Flavor Preferences: Lessons for Increasing Food Acceptance
How do children’s taste and flavor preferences develop early in life? How do food
exposure and feeding styles impact preferences? What can school nutrition professionals learn from the scientific research that can help increase acceptance of new foods?
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 4 of 9 © 2015 The Culinary Institute of America. All rights reserved.
Presentation and Culinary Demonstration
Cut the Sodium, Keep the Flavor
The use of umami, the “fifth taste,” can reduce the need for sodium. The chefs will discuss and demonstrate sauces and marinades with great flavor, but reduced sodium. Attendees will be able to taste and compare products during the morning break.
Guest Chef: Andrew Hunter, ‘88 (Foodservice and Industrial Chef, Kikkoman)
Guest Chef: Garrett Berdan, ’05, RDN, LD (Culinary Nutrition Consultant)
Sponsored by Kikkoman Sales USA
10:00 AM Healthy Snack and Stretch Break
CIA Conference Hall (2nd floor)
10:30 AM General Session III
CIA Conference Hall (2nd floor)
Session Host: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Panel Discussion
Scratch, Processed, or Somewhere in Between? Finding the Sweet Spots
What can school nutrition professionals agree on about the acceptability of scratch cooking versus quality foodservice products? How do different schools and districts balance the desire to offer fresh, unprocessed foods with the reality of limited cooking facilities and staff? How do they find and use high-quality food products to improve the flavor and quality of school meals?
Moderator: Catharine Powers, MS, RD (Culinary Nutrition Associates)
Panelists: Jeff Orr (Chartwells)
Lisa Feldman, ‘91 (Director of Culinary Services, Sodexo Offer Development Center)
Cody Williams, ‘02, ‘04 (Food Service Program Manager, Sonoma Valley USD)
Culinary Demonstrations
Recipe and Menu Innovation in Large and Small School Districts
What do food trends and menu creativity look like in large school districts? How does volume provide advantages to a district of nearly 60,000; and how does being large decrease menu flexibility? What does innovation look like in a district of less than 1500? The chefs will demonstrate innovative concepts that meet the needs of their diverse districts.
School Chef: Robert Rusan (Chef, Maplewood Richmond Heights School District)
School Chef: Brad Trudeau, FMP, SNS (Food Service Director, Garland Independent
School District)
12:00 PM Sponsor Exchange Walk-Around Lunch
Full Goods Building Breezeway
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 5 of 9 © 2015 The Culinary Institute of America. All rights reserved.
1:00 PM Dessert Tasting
CIA Conference Hall (2nd floor)
1:15 PM General Session IV
CIA Conference Hall (2nd floor)
Session Host: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Culinary Demonstration
Four Seasons on School Menus
How do school districts keep menus interesting and fresh with the changing seasons, when much of the school year is winter? The chefs will discuss how they source from regional farms, change the menu during the year, and extend the growing season by putting up produce. They will discuss and demonstrate seasonal recipes their Colorado kids enjoy.
School Chef: Jeremy West (Nutrition Service Director, Greeley-Evans Weld County
School District 6)
School Chef: Matt Poling (Executive Chef, Greeley-Evans Weld County
School District 6)
Culinary Demonstration
12 Salsas in 12 Minutes
How can you change the appeal, flavor profile, and even vegetable crediting of a dish? Sometimes it is as easy as a quick, delicious salsa.
School Chef: Lisa Feldman, ‘91 (Director of Culinary Services, Sodexo Offer
Development Center)
2:00 PM Short Break/Time to Move to Concurrent Session Locations
2:15 PM Concurrent Sessions: Hands-On Kitchen Sessions and Breakout Sessions
Various Locations
Attendees will be divided into groups for the afternoon sessions. Culinary professionals, including chefs working for school districts, will work in the CIA Teaching Kitchen with Premium Gold and Gold sponsor representatives, CIA faculty, and guest chefs. Attendees who are not culinary professionals/chefs as well as Bronze, Copper and Supporting level sponsor representatives will get to select two breakout sessions in which to participate.
2:15 PM Hands-On Kitchen Sessions
Main Teaching Kitchen (1st floor)
From 2:15 to 4:30 PM, school foodservice chef attendees and Premium Gold and Gold sponsor representatives will work together to test, customize, and refine recipes submitted by school districts. A team of middle and high school students from San Antonio schools will evaluate these recipes during a private taste test panel, which will be held during the evening reception. Results will be shared with the audience on Thursday morning. Each kitchen team will have 7-8 members, including sponsor
representatives. Some of the food produced by each team may be served at the evening reception.
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 6 of 9 © 2015 The Culinary Institute of America. All rights reserved.
2:15 PM Breakout Sessions: Round #1
Various Locations
Group A
CIA Conference Center (2nd floor) Presentation and Audience Q&A
Tools of the Trade: Foodservice Equipment Basics for Directors
What do school nutrition directors need to know about the possibilities of equipment, both large and small, to improve the quality of foods served in schools? The chef will share equipment basics, plus innovative techniques that save time and money allowing employees to focus on customer service.
Guest Chef: Cyndie Story, PhD, RD (Consultant and Trainer)
Group B
Full Goods Building/Pearl Studio Panel Discussion and Audience Q&A
Best Practices for Engaging Parents, Teachers, Administrators, and the Larger Community in School Nutrition
This session will focus on success stories, challenges, and best practices for engaging stakeholders in school nutrition to increase awareness, participation, and satisfaction. Who are districts trying to engage and how? Please come prepared to ask questions and share your experiences.
Moderator: Dayle Hayes, MS, RD (School Meals that Rock)
Panelists: Cynthia Barton, RD (Northside ISD)
Ruben Pena, RD (Rich Products)
3:15 PM Short Break/Time to Move to Concurrent Session Locations
3:30 PM Breakout Sessions: Round #2
Various Locations
Group C
CIA Conference Center (2nd floor) Panel Discussion and Audience Q&A
Best Practices for Finding, Hiring, Training, and Working with Chefs
Chefs can bring welcome culinary expertise and skills to school nutrition programs, but may need to learn about cost, equipment, and other challenges they may not have encountered in the foodservice industry. How do directors successfully find, hire, train, and work with chefs? Please come prepared to ask questions and share your challenges and successes.
Moderator: Catharine Powers, MS, RD (Culinary Nutrition Associates)
Panelists: Marilyn Volden (Food/Nutrition Program Supervisor,
Viroqua Area School District)
Cyndie Story, PhD, RD (Consultant and Trainer)
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 7 of 9 © 2015 The Culinary Institute of America. All rights reserved.
Group D
Full Goods Building/Pearl Studio Panel Discussion and Audience Q&A
Best Practices for Purchasing Local Foods
How do districts define “local” produce and other ingredients? How do they increase use of those foods? Panelists and attendees will discuss programs around the country, including Feed My School for a Week in Georgia and California Thursdays, which bring more local foods into schools. Have you increased “local” purchasing? Please come prepared to share your challenges, best practices, and questions.
Moderator: Nancy Rice, MEd, RD, LD, SNS (State Director, School Nutrition Division,
Georgia Department of Education)
Panelists: Nancy Rostomily, ‘99, MBA, SNS, CFSE (Lodi Unified School District)
John Coker (Executive VP, AVI Foodsystems)
4:30 PM Reception
Kikkoman Outdoor Live Fire Pavilion
Featuring Food Produced During the Hands-On Kitchen Sessions
5:30 PM Reception and Program Conclude for the Evening
Thursday, May 7
8:00 AM Light Breakfast (available until 8:25 AM)
CIA Teaching Kitchen (1st floor)
8:30 AM General Session V
CIA Conference Hall (2nd floor) Brief Presentation
Results of Hands-On Kitchen Sessions Student Taste Test Panel
Speaker: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Culinary Demonstration
Kitchen “Hacks” for Schools: Saving Time and Increasing Efficiency
Creative school nutrition programs use all kinds of clever, time-saving “tricks” or “hacks” to get the most efficient yield and the best product when making food in quantities large enough for schools. The chef will share the deceptively simple ideas and knife skills she has learned during many years of work in school nutrition.
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 8 of 9 © 2015 The Culinary Institute of America. All rights reserved.
Culinary Demonstrations
School Lunch 2.0: “Old School” Meets 2015
Can iconic school meals and dishes get second chances in 2015? How do school chefs improve nutrition, and increase the flavor and appeal of meatloaf, pizza, tacos, mac & cheese, and other classics? The chefs will discuss and demonstrate their approaches to menu innovation.
School Chef: Jeremy West (Nutrition Service Director, Greeley-Evans Weld County
School District 6)
School Chef: Matt Poling (Executive Chef, Greeley-Evans Weld County
School District 6)
Presentation
Increasing Produce Consumption: The Evidence for Chefs and Flavor
Researchers from the Harvard T.H. Chan School of Public Health recently published a study showing that schools collaborating with a chef to improve the flavor of healthy meals significantly increased students’ fruit and vegetable consumption. The lead author of the study will discuss this and her other research on innovative ways to encourage children to consume healthier foods in schools.
Presenter: Juliana Cohen, ScD, ScM (Harvard T.H. Chan School of Public Health)
10:00 AM Healthy Snack and Stretch Break
CIA Conference Hall (2nd floor)
10:30 AM General Session VI
CIA Conference Hall (2nd floor) Brief Presentation
The CIA Healthy Menus Research & Development Collaborative
Speaker: Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition
for Strategic Initiatives, The Culinary Institute of America)
Presentation
Bringing Health and Wellness to Schools in New York City and Beyond
Can we inspire and engage children in healthy eating, fitness, and environmental awareness as a way of life? For the past ten years, in the largest school district in the United States, Wellness in the Schools has been a model of how to achieve sustainable results through meaningful collaboration. This session will explore how to make change from classrooms to kitchens and from offices to playgrounds.
2015 CIA Healthy Flavors, Healthy Kids Program Schedule | Updated April 10, 2015 | Page 9 of 9 © 2015 The Culinary Institute of America. All rights reserved.
Panel Discussion
“You Can’t Do That in School Food! Or Can You?”
School nutrition professionals overcome a wide range of challenges to getting the best food possible onto the menu, and onto the meal trays of their students. The panelists will share how they have improved food safety, offered free breakfast, sourced food from school gardens, increased scratch cooking, and made other improvements that some would say were impossible in school nutrition.
Moderator: Lisa Feldman, ‘91 (Director of Culinary Services, Sodexo Offer
Development Center)
Panelists: Bethany Markee (Chef, Solvang Elementary School)
Robert Rusan (Chef, Maplewood Richmond Heights School District) Brad Trudeau, FMP, SNS (Food Service Director, Garland Independent School District)
Marilyn Volden (Food Service Supervisor, Viroqua Public Schools)
12:15 PM Closing Remarks
Speakers: Nancy Rice, MEd, RD, LD, SNS (State Director, School Nutrition Division,
Georgia Department of Education)
Sanna Delmonico, MS, RDN, CHE (Senior Manager, Culinary Nutrition for Strategic Initiatives, The Culinary Institute of America)
12:30 PM Closing Lunch
Full Goods Building Breezeway
1:30 PM Closing Lunch and Summit Conclude
*******************************SPECIAL MEETING *******************************
1:30 PM Special Meeting for National School Nutrition Advisory Council Members and Sponsors
to Discuss Resource, Recipe and Product Development Opportunities
Full Goods Building/Pearl Studio
During this meeting we will discuss the recipes tested during the Wednesday hands-on kitchen sessions to determine which recipes and products should be further developed to meet the needs of school foodservice operations around the country. We will also discuss other resources that could be developed to have a positive impact on the flavor and nutrient content of foods served to students in our nation’s schools.
2:45 PM Closing Reception
La Gloria (on the River Walk, across the parking lot from the Pearl Studio)
