summit - Menus of Change

Transcription

®
4 th ANNUAL LEADERSHIP
SUMMIT
JUNE 14-16
2016
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
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.
Menus of Change®
JUNE 2016
1
THE CULINARY INSTITUTE OF AMERICA®
JOIN THE CONVERSATION ONLINE AT #CIAMOC
•
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 groundbreaking 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 longterm, 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]
Menus of Change®
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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
3 PM to 7 PM
Registration and
Refreshments
3 - 3:30 PM
Welcome and Opening
Remarks
3:30 – 4:15 PM
Opening General Session
4:15 – 6 PM
Opening Reception
6:00 - 7 PM
Menus of Change®
JUNE 2016
Wednesday, June 15
Presenter/Media Lounge
Lobby, Marriott Pavilion (Balcony Level)
Sponsored by Unilever Food Solutions
Thursday, June 16
7:45 AM to 7 PM
8 AM to 2 PM
General Session II
8:15 - 9:45 AM
General Session V
8:30 - 10 AM
Refreshment and Networking
Break
9:45 AM
Breakout Sessions, Round A
10:30 - 11:45 AM
Lunch
12 PM
Dessert and Coffee Break
1 PM
General Session III
1:15 -2:45 PM
Break
2:45 PM
Breakout Sessions, Round B
3:30 - 4:45 PM
General Session IV
5 – 6 PM
Networking Reception
6 – 7 PM
Break
10 AM
General Session VI
10:30 – 11:10 AM
General Session VII
11:10 – 11:50 AM
General Session VIII
11:50 AM – 12:30 PM
Closing Remarks
12:30 – 1 PM
Lunch
1 - 2 PM
Breakfast
7:45 - 8:15 AM
3
Breakfast
8 - 8:30 AM
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
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)
Menus of Change®
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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-theart 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
Menus of Change®
JUNE 2016
Opening Reception Concludes
Enjoy dinner on your own
5
WEDNESDAY, JUNE 15
7:45 AM
Hudson Valley Breakfast Buffet
Sponsored by Almond Board of California
8:15 AM
General Session II
Welcome and Introduction to the Day
Presenter:
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
Sponsored by Wonderful Pistachios & Almonds/ Wonderful Citrus/
POM Wonderful
Menus of Change®
JUNE 2016
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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)
Menus of Change®
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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
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 plantforward 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
Menus of Change®
JUNE 2016
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Breakout Session A5
Wine Spectator Classroom, Roth Hall
The State of Nutrition Science
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)
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
Menus of Change®
JUNE 2016
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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
Menus of Change®
JUNE 2016
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)
10
2:45 PM
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
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
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)
Menus of Change®
JUNE 2016
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Breakout Session B3
Jon & Sharon Luther Seminar Room
Sustainable Seafood: Making it Work in Your Operation
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
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
Menus of Change®
JUNE 2016
12
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
Menus of Change®
JUNE 2016
Breakout Sessions Conclude/Return to General Session IV
13
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:
Bay Aquarium)
Panelists:
Kathy Cacciola (Senior Director, Environmental Sustainability,
Aramark)
Bay Aquarium)
Amy Keister (Vice President, Consumer Engagement, Compass
Group North America)
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
Menus of Change®
JUNE 2016
Reception and Program Conclude for the Evening
Enjoy dinner on your own
14
THURSDAY, JUNE 16
8 AM
Hudson Valley Breakfast Buffet
Sponsored by Davidson’s Choice Safest Eggs and illy caffè
8:30 AM
Welcome and Introduction to the Day
Presenter:
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 plantforward 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)
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)
Menus of Change®
JUNE 2016
15
10 AM
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)
Menus of Change®
JUNE 2016
16
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 codevelop 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:
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
Menus of Change®
JUNE 2016
17
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
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
Lawrence Appel, MD, MPH
Professor of Medicine, Epidemiology, and
International Health (Human Nutrition)
Johns Hopkins University
School of Medicine
Baltimore, MD
Marty Heller, PhD
Research Specialist
University of Michigan Center for Sustainable
Systems
Traverse City, MI
Lilian Cheung, ScD, RD
Director of Health Promotion & Communication
Department of Nutrition,
Harvard T. H. Chan School of Public Health
Boston, MA
Frank Hu, MD, PhD
Professor of Nutrition and Epidemiology;
Co-Director of the Program in Obesity Epidemiology
and Prevention
Boston, MA
Carolyn Dimitri, PhD
Associate Professor of Food Studies
New York University
New York, NY
Betty Izumi, PhD
Assistant Professor
Portland State University, School of Community
Health
Portland, OR
David Eisenberg, MD
Adjunct Associate Professor & Director of Culinary
Nutrition
Harvard T.H. Chan School of Public Health
Boston, MA
Greg Keoleian, PhD
Professor & Co-Director
Center for Sustainable Systems,
University of Michigan
Ann Arbor, MI
Rick Foster, PhD
W.K. Kellogg Professor in Food, Society
and Sustainability
Michigan State University
East Lansing, 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
Christopher Gardner, PhD
Stanford University
Palo Alto, CA
Menus of Change®
JUNE 2016
18
Barton Seaver
Director of the Healthy and Sustainable
Food Program
Center for Health and
the Global Environment
Harvard School of Public Health
Cambridge, MA
David Ludwig, MD, PhD
Professor of Pediatrics
Boston Children's Hospital
Director
New Balance Foundation Obesity Prevention
Center
Boston, MA
Michael Tlusty, PhD
Director of Ocean Sustainability Science
New England Aquarium
Boston, MA
Ellen Markman, PhD
Lewis M. Terman Professor of Psychology
Senior Associate Dean for the Social Sciences
Stanford University
Stanford, CA
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
Eric Rimm, ScD
Director, Cardiovascular Epidemiology Program
Associate Professor of Epidemiology and Nutrition
Boston, MA
Steve Running, PhD
Director, Numerical Terradynamic Simulation
Group
University of Montana
Missoula, MT
Parke Wilde, PhD
Associate Professor
Tufts University Friedman School of Nutrition
Science and Policy
Boston, MA
Frank Sacks, MD
Professor of Cardiovascular Disease Prevention
Harvard School of Public Health
Boston, MA
Menus of Change®
JUNE 2016
19
SUSTAINABLE BUSINESS
LEADERSHIP COUNCIL
Arlin S. Wasserman
CHAIR
Partner
Changing Tastes
Lenox, MA
Amanda Cohen
Chef-Owner
Dirt Candy
New York, NY
Christy Consler
CEO
Sustainable Leadership Advisors, Inc.
Emeryville, CA
Michiel Bakker
Director, Global Food Services
Google, Inc.
Mountain View, CA
Steven Ells ‘90
Founder and CEO
Chipotle
Denver, CO
Shelley Balanko, PhD
SVP, Business Development
The Hartman Group
Bellevue, WA
David Feller
Founder & CEO
Yummly
Palo Alto, CA
Dan Barber
Chef/Co-owner
Blue Hill at Stone Barns
New York, NY
Danielle Gould
Founder & CEO
Food+Tech Connect
New York, NY
Rick Bayless
Chef-Owner
Frontera Grill
Chicago, IL
Claudia Hogue
Foodservice Marketing Director
Alaska Seafood Marketing Institute (ASMI)
Seattle, WA
Stephanie Chenevert
Global Food Program Marketing Manager
Google, Inc.
Mountain View, CA
Nicolas Jammet
Co-founder
sweetgreen
Washington, DC
Gail C. Christopher
Vice President for Program Strategy
W.K. Kellogg Foundation
Battle Creek, MI
Michael S. Kaufman
Partner
Astor Group
Chappaqua, NY
Sierra B. Clark, PhD
Graduate
New York University, Food Studies
Washington, DC
Menus of Change®
JUNE 2016
20
Ellen Kennedy
Principal
Ellen Kennedy Consulting
Takoma Park, MD
Will Rosenzweig
Dean & Executive Director
The Food Business School
San Francisco, CA
Dan Kish ‘88
Senior Vice President of Food, Head Chef
Panera Bread
Millbrook, NY
Diana Simmons
Director of New
Product Commercialization
Clif Bar & Company
Emeryville, CA
Arik Markus
Former Brand Chef – True Food Kitchen
Formerly with Fox Restaurant Concepts
Phoenix, AZ
Rafi Taherian ‘95
Executive Director
Yale Dining
New Haven, CT
Jehangir Mehta ‘95
Executive Chef/Owner
Mehtaphor, Graffiti
New York, NY
Kirsten Saenz Tobey
Founder and Chief
Innovation Officer
Revolution Foods
Berkeley, CA
Bart Minor
President & CEO
The Mushroom Council
San Jose, CA
Ken Toong
Executive Director, Auxiliary Enterprises
University of Massachusetts
Amherst, MA
Eric Montell ‘89
Executive Director
Stanford Dining
Stanford, CA
Scott Uehlein ‘85
VP, Product Innovation
Sonic Drive In
Oklahoma City, OK
Kim Morgan
Vice President, Marketing
Unilever Food Solutions
Lisle, IL
Marc Zammit
Partner
Changing Tastes
Los Gatos, CA
Steven Petusevsky ‘77
Founder & Principal
Steve M. Petusevsky Enterprises
Plantation, FL
Anthony Zolezzi
Operating Partner
Pegasus Capital Advisors
New York, NY
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
Menus of Change®
JUNE 2016
21
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
Jack Aydelott
UNH Conferences
and Catering
Chef II
20 Ballard St
Durham, NH 03824
603-862-1648
[email protected]
Abdiel Aleman
Ruth's Chris Steak House
Senior Director of Culinary
Development
1030 W Canton Ave
Ste 100
Winter Park, FL 32789
[email protected]
Frank Bailey '92
Boston College Dining
Executive Chef
150 Saint Thomas More
Chestnut Hill, MA 02467
617-552-2953
[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]
Menus of Change®
JUNE 2016
Tom Barton
Compass Group – Chartwells
/ Northeastern
Executive Chef
106 St Stephens St
Boston, MA 02115
617-373-6146
tom.barton
@compass-usa.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]
Cheryl Bauer
University of Notre Dame
Food Safety Specialist/
Buying Assistant
217 S Dining Hall
Notre Dame, IN 46556
574-631-1709
[email protected]
Bill Billenstein
Guckenheimer @ Google
Regional Executive Chef
345 Spear St
San Francisco, CA 94105
209-202-9845
[email protected]
John Bayles
Alishan Pty Ltd
CEO
Komahongo 185-2
Hidaka shi, JP-11 350-1251
Japan
bayles
@alishan-organics.com
Ken Botts
Humane Society of the
United States
Food Policy Manager
700 Professional Dr
Gaithersburg, MD 20879
240-551-9778
[email protected]
22
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
Menus of Change®
JUNE 2016
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]
23
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
Assistant Director
PO Box 1129
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
Daniel Clarke '04
Spaulding Rehabilitation
Hospital
Executive Chef
300 1st Ave
Charlestown, MA 02129
617-952-5131
[email protected]
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
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]
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]
Menus of Change®
JUNE 2016
Anthony Cochones
Glory Days Grill
Development
4022 Cool Brooke Way
Alexandria, VA 22306
703-929-9865
tcochones
@glorydaysgrill.com
David Cohen '91
Compass Group - MCL
Corporate Executive ChefMorrison 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
24
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
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
Menus of Change®
JUNE 2016
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
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]
25
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
4501 Springdale Rd
Austin, TX 78723
512-354-6843
cheryl.drummond
@torchystacos.com
Marissa Ebora
Murray Hill Place
General ManagerHospitality 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
Public Health
Adjunct Associate Prof &
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]
Menus of Change®
JUNE 2016
Francis Fahy
Harvard University Dining
Services
General Manager
65 Winthrop St
Cambridge, MA 02138
617-432-1045
[email protected]
Chris Foltz
Heinen's
Director of Operations
4540 Richmond Rd
Warrensville Heights,
OH 44128
216-475-2300
[email protected]
Greg Fatigati '77
Bon Appetit @ Google
CIA Liaison Chef
1600 Amphitheater Dr
857-636-9092
[email protected]
Susan Forbes
Compass Group - Chartwells
785 Barossa Valley Dr NW
Concord, NC 28027
704-534-9934
susan.forbes
@compass-usa.com
Gail T Finan
Cornell University
Director of Dining
C/O Cornell Dining 1518
Dickson
Ithaca, NY 14853
607-255-5952
[email protected]
Michael Gallagher
Restaurant Associates
132 West 31st St Ste 601
New York, NY 10001
646-342-8399
mgallagher
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
Anne Galle
Bon Appetit Management
Company
Regional Director, Nor Cal
1600 Amphitheater Pkwy
650-793-2259
[email protected]
Deirdre Flynn
NAFEM
161 North Clark St
Ste 2020
Chicago, IL 60601
312-821-0209
[email protected]
Ward Ganger
Phillips Exeter Academy
Phelps Academy Ctr
20 Main St
Exeter, NH 03833
603-777-3352
[email protected]
26
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
Menus of Change®
JUNE 2016
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
27
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 010751423
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
240-402-2373
patricia.hansen
@fda.hhs.gov
Kathleen Hoffman '82
US Foods
Brand Chef
6133 North River Rd
Ste 300
Rosemont, IL 60018
847-720-2359
kathleen.hoffman
@usfoods.com
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
Lindsay Homewood Levine
Compass Group North
America (Morrison
Comunity Living)
Pacific North West
900 University St
Seattle, WA 98101
206-382-3136
lindsay.homewood
@gmail.com
Mark Hayes
University of Colorado
Colorado Springs
Director, Dining Services
1420 Austin Bluffs Pkwy
Colorado Springs, CO 80918
719-255-4211
[email protected]
Paul Houle
University of Colorado,
Boulder
Associate Director
154 UCB
Boulder, CO 80309
303-735-4901
[email protected]
David Henry
Riverside
Executive Director of Dining,
Conference and Catering
Services,
Ste F 101
Riverside, CA 92507
951-827-1202
[email protected]
Rachel Huber
Pizza Hut, Inc.
Corporate Nutritionist
7100 Coporate Dr
Plano, TX 75024
972-338-7069
[email protected]
Jaime Herrera
Oregon State University
Assistant Director-Executive
Chef
102 Buxton
Corvallis, OR 97331
541-737-5404
jaime.herrera
@oregonstate.edu
Menus of Change®
JUNE 2016
Steve Hudson
Compass Group Touchpoint
Corporate Executive Chef,
Touchpoint Support Services
9673 Timber Circle
Indianapolis, IN 46055
901-237-4852
shudson
@iamtouchpoint.com
28
Megan Hunter
Aramark
Director of Product
Development
100 Penn Square East
Aramark Innovation Center
FL5
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
Assistant Director, Marketing
PO Box 1129
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]
Menus of Change®
JUNE 2016
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
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]
29
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
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]
Barbara Laverdiere '87
Boston University
775 Commonwealth Ave
Boston, MA 02215
617-353-2990
laverdiere-barb
@aramark.com
Heather Lang
University of San Diego
Chef/Manager
5998 Alcala Prk
San Diego, CA 92110
619-260-7424
[email protected]
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
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
415-810-5378
[email protected]
Menus of Change®
JUNE 2016
Anthony Lee
Natick Labs
Food Technologist,
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]
30
Allison Lilly
Dining Services
Assistant Director
1150 S Campus
Dining Hall
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
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
Menus of Change®
JUNE 2016
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]
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]
Kevin McCarthy '93
Paul Smiths College
Assistant Professor
26 Rockledge Ln
Saranac Lake, NY 12983
518-207-7850
kmccarthy
@paulsmiths.edu
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
Evelyn McManus
M&M Food Market
R&D Corporate Chef
640 Trillium Dr
Kitchener, ON N2H6M3
Canada
519-895-1075 ext. 306
[email protected]
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
31
Jeff Miller
Dunkin' Brands, Inc.
Executive Chef and VP
Product Innovation
130 Royall St
Canton, MA 02021
781-737-3754
jeff.miller
@dunkinbrands.com
Jennifer Molidor
Center for Biological
Diversity
Senior Food Campaigner
493 Myrtle Ave
Rohnert Park, CA 94928
707-888-9261
jmolidor
@biologicaldiversity.org
Nisha Munshi
Manager - Nutrition Strategy
and Regulatory affairs
130 Royall St
Canton, MA 02021
781-737-3087
nisha.munshi
@dunkinbrands.com
Donald Miller
PO Box 1129
574-631-5416
[email protected]
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]
Shannon Munz
Stanford University
Communications
Coordinator
693 Pampas Ln
Stanford, CA 94305
650-721-4373
[email protected]
Steven Miller
Cornell University
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]
Menus of Change®
JUNE 2016
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
32
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
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]
C. Dennis Pierce
University of Connecticut
Dining Services Executive
Director
1 Bishop Cir U-4071
Storrs, CT 06269
860-486-3128
[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]
Andy Plumley
Riverside
Assistant Vice Chancellor of
Housing, Dining and
Residential Services
Riverside, CA 92507
951-827-7726
[email protected]
Paul Racicot '00
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]
Menus of Change®
JUNE 2016
Anne Readhimer
7-Eleven, Inc.
Senior Director of Fresh Food
Innovation
3200 Hackberry Rd
Irving, TX 75063
972-828-6561
[email protected]
Paul Rielly
Production Manager
140 Commonwealth Ave
617-552-4689
[email protected]
Paul Rielly
Production Manager
140 Commonwealth Avenue
617-552-4689
[email protected]
33
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]
Menus of Change®
JUNE 2016
Scott Samuel
Zipongo
Innovation
901 Battery St Ste 250
415-272-1390
[email protected]
James Sanchez '94
Freebirds World Burrito
9050 Capital of Texas Hwy
Ste 360
Austin, TX 78759
210-364-6554
jamessanchez
@freebirds.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]
Richard Schneider '01
Montana State University Bozeman
Executive Chef
Montana State University
Bozeman, MT 59717
406-994-3662
[email protected]
Claire Siegel
Snap Kitchen
Lead Registered Dietitian
9330 United Dr #100
Austin, TX 78758
832-594-3157
claire_siegel
@snapkitchen.com
Vei Scott
NILSA
Healthy Cooking
Chef/Educator
19425 Van Aken Blvd
Ste 205
Shaker Heights, OH 44122
216-224-1383
[email protected]
Dara Silverstein
Stanford University: R&DE
Stanford Dining
Sustainable Food Program
Manager
693 Pampas Ln
Stanford, CA 94305
650-725-1508
[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
Michele Simon
Plant Based Foods
Association
Executive Director
3621 Grand Ave
Oakland, CA 94610
510-465-0322
michele
@plantbasedfoods.org
34
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
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
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]
Menus of Change®
JUNE 2016
Greg Sotka
Heinen's
Director of Category
Management/ Procurement
4540 Richmond Rd
Warrensville Heights, OH
44128
216-475-2300 ext. 2227
[email protected]
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
Charlie Souhrada
NAFEM
Director, Member Services
161 North Clark St Ste 2020
Chicago, IL 60601
312-821-0212
[email protected]
Rafi Taherian '95
Yale Hospitality
246 Church St
New Haven, CT 06510
203-432-0405
[email protected]
Hillary Sparks
Chick-fil-A, Inc.
Menu Strategy Consultant
5200 Buffington Rd
Atlanta, GA 30349
404-305-3174
hillary.sparks
@cfacorp.com
Maureen Timmons '92
Northeastern University
360 Huntington Ave
122 SS
Boston, MA 02115
617-373-3596
[email protected]
Ruth Sullivan
Syracuse University
Registered Dietitian and
Nutrition Educator
201 Ainsley Dr
Syracuse, NY 13210
315-443-9884
[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]
Jaime Surenkamp
The Good Food Institute
Director, Food Trends
731 Superba Ave
Venice, CA 90291
310-702-5699
jaimes
@thegoodfoodinstitute.org
Alexander Trimble '80
Princeton University
Chef de Cuisine
26 College Rd W
Princeton, NJ 08544
609-258-6088
[email protected]
35
Allison Trinkle
Chartwells
Culinary Director MidAtlantic Region
4229 Loudoun Ave
The Plains, VA 20198
540-253-2092
allison.trinkle
@compass-usa.com
Shawn Wamsley '12
Larson Management
Executive Chef
3502 Oakwood Mall Dr
Ste A
Eau Claire, WI 54701
715-834-2449
swamsley
@larsonmanagement.com
Jane Upritchard
Compass at Google
Global Director Food Choice
Architecture
551-655-9736
[email protected]
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
Vaughn Vargus
University of California, San
Diego
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]
Menus of Change®
JUNE 2016
Jodie Worrell
Chick-fil-A, Inc.
Manager of Nutrition
1315 Briarwood Dr
Atlanta, GA 30306
770-367-1077
jodie.worrell
@chick-fil-a.com
Michael Wurster '99
Restaurant Associates at
Google
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]
Colleen Wright-Riva
Dining Services
1150 S Campus
Dining Hall
301-314-8059
[email protected]
36
PRESENTERS
Peter Angelis
Los Angeles
Assistant Vice Chancellor for
Housing and Hospitality
Services
360 De Neve Dr Sproul
Ste 182
310-825-4941
[email protected]
Paolo Barilla
Barilla G. e R. Fratelli Società
per Azioni
Vice Chairman
Via Mantova 166
Parma 43122
Italy
+39 0521 262377
Allison Aubrey
National Public Radio
Correspondant
Washington, DC
[email protected]
Ed Brown '83
Chef/Collaborator
132 West 31st St Ste 601
New York, NY 10001
347-266-8847
ebrown
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]
Sara Burnett
Panera Bread
Director Wellness and Food
Policy
3630 S Geyer Rd
St. Louis, MO 63052
314-984-1056
sara.burnett
@panerabread.com
Shelley Balanko
The Hartman Group
SVP, Business Development
3150 Richards Rd, Ste 200
Bellevue, WA 98005
425-452-0818
[email protected]
Kathy Cacciola
Aramark
Senior Director,
1101 Market St FL25
215-409-7642
[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
Menus of Change®
JUNE 2016
André Chiang
Restaurant ANDRÉ
Chef-Owner
41 Bukit Pasoh Rd
Singapore 89855
+65 6534 8880
[email protected]
37
Jennifer Dianto Kemmerly
Monterey Bay Aquarium
Seafood Watch Director
886 Cannery Row
Monterey, CA 93940
[email protected]
Christopher Gardner
Stanford University
1265 Welch Rd
Stanford, CA 94305
650-725-2751
[email protected]
Scott Giambastiani
Google
Global Food Program Chef
1600 Amphitheatre Pkwy
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
202-595-1025
[email protected]
Ashley Koff
Ashley Koff RD, LLC
Owner
1177 22nd St NW 9B
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]
Menus of Change®
JUNE 2016
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
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]
38
Erik Olson
Natural Resources Defense
Council
Director, Health Program &
Senior Strat. Dir. Food &
Health
1152 15th St. NW Ste 300
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
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
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
Menus of Change®
JUNE 2016
Bret Thorn
Nation's Restaurant News
Senior Food Editor
1166 Avenue of the Americas
New York, NY 10036
212-204-4395
[email protected]
Walter Willett
Public Health
Professor and Chair
651 Huntington Ave
Boston, MA 02115
617-432-4680
[email protected]
Michael Tlusty
New England Aquarium
Director of Ocean
Sustainability Science
1 Central Wharf
Boston, MA 01880
617-973-6715
[email protected]
Venessa Wong
BuzzFeed News
Reporter
40 W 23rd St FL5
New York, NY 10010
646-979-4763
[email protected]
Ken Toong
Executive Director, Auxiliary
Enterprises
669 North Pleasant St
Amherst, MA 01003
413-545-1504
[email protected]
Helene York
Compass Group
Director of Responsible
Business
650-644-7873
[email protected]
Scott Uehlein '85
Sonic Corp
VP, Product Innovation
300 Johnny Bench Dr
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
650-669-7591
[email protected]
39
SPONSORS
Institute
Claudia Hogue
Director of Foodservice
150 Nickerson St Ste 310
Seattle, WA 98109
206-352-8920
[email protected]
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
Molly Spence
Director, North America
1150 9th St Ste 1500
Modesto, CA 95354
209-568-9532
[email protected]
Lianne Di Ubaldi
Account Supervisor,
Porter Novelli
250 Greenwich St FL36
New York, NY 10007
212-601-8265
lianne.diubaldi@
porternovelli.com
Menus of Change®
JUNE 2016
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
1460 Renaissance Dr
Park Ridge, IL 60068
224-563-3705
[email protected]
Aramark
Peter Gilhooly
Culinary Development
1101 Market St
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,
5900 Steeple Ridge Ct
Summerfield, NC 27358
336-213-3156
[email protected]
40
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]
Chobani
Tim Reardon
Executive Chef
201 S College St, Ste 1660
Charlotte, NC 28244
704-945-8450
[email protected]
Canadian Lentils
Christine Farkas
Culinary Consultant
207-116 Research Dr
Saskatoon, SK S7N 3R3
Canada
204-807-6898
christine@
iheartfoodcanada.com
Chobani
Diane Wilburn
Distribution Development
Manager
147 State Hwy 320
Norwich, NY 13815
908-531-4307
[email protected]
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]
Menus of Change®
JUNE 2016
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]
41
CSSI
Kasey McDonald
Research &
Development Chef
452 N Sangamon St
Chicago, IL 60642
312-633-2040
kasey.mcdonald@
cssiculinary.com
CSSI
Marie Molde
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
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]
Driscoll's
Jamie Bassmann
Marketing Manager
345 Westridge Dr
Watsonville, CA 95076
831-763-3246
jamie.bassmann
@driscolls.com
Deoleo North America
Joe Hanson
VP of Foodservice Sales
18 Weeks Pond Dr
Forestdale, MA 2644
832-942-9496
[email protected]
Driscoll's
Frances Dillard
Director of Marketing
345 Westridge Dr
Watsonville, CA 95076
831-763-3246
[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
Google
Ida Shen
Food Service Manager
510-219-4754
[email protected]
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
805-601-5950
stuart.mcallister
@doleintl.com
Dole Packaged Foods
Keith Weiner
Director, National Accounts
3059 Townsgate Rd
805-601-5953
[email protected]
Menus of Change®
JUNE 2016
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
42
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]
Bart Minor
President / CEO
303 Twin Dolphin Dr Ste 600
Redwood Shores, CA 95134
408-623-4250
[email protected]
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]
NuTek Food Science
Barry Knudson
Senior Vice President - Sales
11237 Chicago Cir
Omaha, NE 68154
402-212-3429
barry.knudson
@nuteksalt.com
Sun Rich Fresh Foods
Neville Israel
President
22151 Fraserwood Way
Richmond, BC V6W 1J5
Canada
604-244-8800
[email protected]
Ryan Lepicier
Marketing and
Communications
3350 Riverwood Pkwy
Ste 1150
Atlanta, GA 30339
678-424-5750
rjlepicier@
nationalpeanutboard.org
NuTek Food Science
Dana Southard
Marketing
11237 Chicago Cir
Omaha, NE 68154
952-683-7597
dana.southard
@nuteksalt.com
Sun Rich Fresh Foods
Theresa Makelki
Vice President of
Sales & Marketing
22151 Fraserwood Way
Richmond, BC V6W 1J5
Canada
604-244-8800
[email protected]
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]
Menus of Change®
JUNE 2016
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
43
Taylor Shellfish Farms
Ana Kinkiad
4629 W Lk Sammamish Pkwy
SE Ste H303
Issaquah, WA 98027
206-790-0783
[email protected]
Marco Pinchot
Director of Brand Marketing
130 SE Lynch Rd
Shelton, WA 98584
360-432-3319
[email protected]
Peter Schlagel
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
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
Trident Seafoods
Corporation
Brian Head
Director of Governement
Sales and Business
Development
Seattle, WA 98107
206-949-4700
[email protected]
Tyson Foods, Inc.
Christopher Wolf
Director of Foresight &
Long Term Innovation
2200 Don Tyson Pkwy
Springdale, AR 72762
479-290-2611
[email protected]
Trident Seafoods
Corporation
Dana Lawnzak
Director of Marketing,
Foodservice
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]
Menus of Change®
JUNE 2016
Connie Avramis
Nutrition & Health Director,
North America
800 Sylvan Ave
Englewood Cliffs, NJ 07632
201-234-3408
connie.avramis
@unilever.com
Nicole Fischer
Senior Brand Development
Manager
700 Sylvan Ave
201-637-9474
[email protected]
Maria Gustafsson
Nutrition & Health Manager
800 Sylvan Ave
201-310-0750
maria.gustafsson
@unilever.com
44
Jeremy Brown
Chain Development Manager
2200 Cabot Dr
Lisle, IL 60532
832-291-7529
[email protected]
Lisa Carlson
R&D Manager,
Nutrition, MS, RDN
2200 Cabot Dr
Lisle, IL 60532
630-955-5314
[email protected]
Karen Coleman
2200 Cabot Dr
Lisle, IL 60532
714-348-8008
[email protected]
Craig Gentry
Director of Business
Development
2200 Cabot Dr
Lisle, IL 60532
630-955-5487
[email protected]
Steve Gzehoviak
2200 Cabot Dr
Lisle, IL 60532
678-231-2007
steve.gzehoviak
@unilever.com
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
Steve Jilleba
Corporate Executive Chef,
North America
2200 Cabot Dr Ste 300
Lisle, IL 60532
630-955-5134
[email protected]
Rebekah Johnson
Channel Marketing Manager,
Strategic Accounts
2200 Cabot Dr
Lisle, IL 60532
630-955-5371
rebekah.johnson
@unilever.com
Kelly Lodato
National Account Manager
28306 143rd Pl SE
Kent, WA 98042
253-315-1618
[email protected]
Kyla Tuori
Corporate Chef - Canada
160 Bloor St E
Toronto, ON M4W 3R2
Canada
647-274-3914
[email protected]
Menus of Change®
JUNE 2016
Verlasso Salmon
Jennifer Bushman
Principal, Route to Market
5200 Blue Lagoon Dr Ste 750
Miami, FL 33126
775-313-1939
[email protected]
Wayne Farms LLC
Tom Bell
VP Sales - Prepared Foods
4110 Continental Dr
Oakwood, GA 30566
678-450-3180
[email protected]
Verlasso Salmon
Kathy Liz
Marketing Manager
5200 Blue Lagoon Dr Ste 750
Miami, FL 33126
786-522-8503
[email protected]
Wayne Farms LLC
Alan Sterling
Director, Marketing
4110 Continental Dr
Oakwood, GA 30566
678-450-3092
alan.sterling
@waynefarms.com
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]
45
WhiteWave
Away From Home
Wendy Behr
Senior Vice President of R&D
and Sustainability
12002 Airport Way
303-635-4000
[email protected]
WhiteWave
Away From Home
Kristina Cole
Senior Vice President &
General Manager
12002 Airport Way
303-635-4655
[email protected]
WhiteWave
Away From Home
Jody Mason
Sr. Manager, Industry
Relations & Organic
Stewardship
12002 Airport Way
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
732-615-8735
james.feeney@
wonderful.com
Menus of Change®
JUNE 2016
Wood Stone Corporation
Charlene Goff
Industry Associate
87 Summer St
Hingham, MA 02043
781-740-1826
charlene.goff@
mindspring.com
Zespri International Limited
Susan Noritake
Market Development
Manager
786 San Martin Pl
Thousand Oaks, CA 91360
805-794-0271
[email protected]
Wood Stone Corporation
Kurt Eickmeyer
President
1801 W Bakerview Rd
Bellingham, WA 98226
800-988-8103
[email protected]
46
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
Menus of Change®
JUNE 2016
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]
47
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
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4405
[email protected]
John Barkley ‘97
Director of Digital Media,
Strategic Initiatives
2555 Main St
707-967-2405
[email protected]
Adam Busby
General Manager, Greystone
2555 Main St
707-967-2435
[email protected]
Mike CavalieriStewarding
Supervisor
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1576
[email protected]
Menus of Change®
JUNE 2016
Jim Creighton
Storeroom
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1216
[email protected]
Lynne Eddy
Associate Professor, BPS
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4660
[email protected]
Jacquelyn Chi
Associate Director of
Program Planning & Special
Projects, Strategic Initiatives
2555 Main St
707-967-2416
[email protected]
Sophie Egan
Director - Programs &
Culinary Nutrition, Strategic
Initiatives
2555 Main St
707-967-2422
[email protected]
Patti Coleman
214 Dunnlea Rd
Fairfield, CT 06824
Office: 203-256-1090
Cell: 203-209-0066
[email protected]
Mark Erickson ‘77
Provost
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1295
[email protected]
Anthony DiBenedetto
Purchasing
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1208
[email protected]
Greg Drescher
Vice President, Strategic
Initiatives and Industry
Leadership
2555 Main St
916-416-6476
[email protected]
48
Jim Freni
Assistant Manager- Network
& A/V Services
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4392
[email protected]
Victor Gielisse
Vice President, Advancement
& Business Development
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1294
[email protected]
Carol Hawran
Assistant Professor, Culinary
Arts
America, Hyde Park
1946 Campus Dr
845-905-4657
[email protected]
Hutch Kugeman
Head Brewer
America, Hyde Park
1946 Campus Dr
845-905-4747
[email protected]
Stephan Hengst ‘97
Director, Marketing
Communications
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4288
[email protected]
J.J. Lui
Lecturing Instructor,
Culinary Science
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4681
[email protected]
Ed Ilsen
Associate Director –
Sponsorship Planning,
2555 Main St
707-967-2507
[email protected]
Waldy Malouf '75
Senior Director of Food and
Beverage Operations
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1558
[email protected]
Cathy Jörin
Director - Food Business
School
America
500 1st St
Napa, CA 94559
707-537-7742
cathy
@foodbusinessschool.org
Sean Kahlenberg
Lecturing Instructor
America, Hyde Park
1946 Campus Dr
845-905-4653
[email protected]
Menus of Change®
JUNE 2016
Bruce Mattel '80
Senior Associate Dean for
Culinary Arts
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4618
[email protected]
Sharon Matyas
Manager, Special Events and
Community Relations
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1543
[email protected]
49
Martin Matysik
Lecturing Instructor of
Culinary Arts
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1634
[email protected]
Douglass Miller
Professor, Culinary Arts
America, Hyde Park
1946 Campus Dr
845-905-4694
[email protected]
Rebecca Morgan
Assistant Director- Food and
Beverage
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1223
[email protected]
Amy Myrdal Miller
Culinary Nutrition
Consultant,
1240 Pebblewood Dr
Sacramento, CA 95833
Office: 916-564-8086
Cell: 916-204-0454
amy@farmersdaughter
consulting.com
Tony Nogales
Associate Professor, Culinary
Arts
America, Hyde Park
1946 Campus Dr
845-905-4677
[email protected]
Shara Orem
Director of Corporate
Relations, Strategic Initiatives
2555 Main St
707-967-2439
[email protected]
Michael Parker
Manager - Strategic
Initiatives
2555 Main St
707-967-2504
[email protected]
Robert Perillo
Assistant Professor, Culinary
Arts
America, Hyde Park
1946 Campus Dr
845-905-4656
[email protected]
Caitlin Petrucelli
Manager - Planning &
Logistics, Strategic Initiatives
2555 Main St
707-967-2498
[email protected]
Claudia Ramer
Manager – Digital Media
2555 Main St
707-967-2509
[email protected]
Menus of Change®
JUNE 2016
Allison Righter
Lecturing Instructor,
Culinary Science
America, Hyde Park
1946 Campus Dr
845-905-4994
[email protected]
Ted Russin
Associate Dean of Culinary
Science, Nutrition, and Food
Safety
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-905-4427
[email protected]
Tim Ryan '77
America, Hyde Park
President
1946 Campus Dr
Hyde Park, NY 12538
Toni Sakaguchi '84
Executive Chef - Strategic
Initiatives
2555 Main St
707-967-2424
[email protected]
George Shannon
Lecturing Instructor of
Culinary Arts
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
[email protected]
50
Jan Stuebing Smyth
Manager, Marketing
Industry Leadership and
Advancement
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1457
[email protected]
Kelsey Walden
Sponsorship Liaison
Coordinator - Strategic
Initiatives
2555 Main St
707-967-2504
[email protected]
Brendan Walsh '80
Dean of Culinary Arts
America, Hyde Park
1946 Campus Dr
Hyde Park, NY 12538
845-451-1616
[email protected]
Chad Wilmoth
Associate Producer and
Technical Lead,
Digital Media
2555 Main St
707- 967-2496
[email protected]
Willa Zhen
Associate Professor, Liberal
Arts and Business Studies
America, Hyde Park
1946 Campus Dr
845-905-4698
[email protected]
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
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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)
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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)
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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
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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
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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
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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)
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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)
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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 underprivileged 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
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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 goto 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
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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
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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),
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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
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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
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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)
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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
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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
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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)
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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
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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-milliondollar 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
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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,
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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
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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
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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)
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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 researchbased 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.
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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
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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 dairybased 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
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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
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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
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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 Northwestgrown 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
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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
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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 800988-8103
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
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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.
Al Forno: 11:30 a.m.-6 p.m.
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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.
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.
Restaurant Hours: Tuesday through Saturday
Lunch: 11:30 a.m.–1 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 studentguided 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.
Store hours: Monday 10 a.m. – 4 p.m.
Tuesday – Friday 10 a.m. – 6 p.m.
Saturday 11 a.m. – 6 p.m.
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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
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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
Brown sugar
Insta cure no. 1
Black peppercorn, toasted, coarse grind
Coriander seed, toasted, coarse grind
Lamb belly
1
1
3
1
1
4
lb.
lb.
tsp.
cup
cup
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
Water
Salt
Brown sugar
Insta cure no. 1
Olive oil
Onion, sliced
Carrot, sliced
Celery rib, sliced
Fennel, sliced
Garlic head, cut in half
Thyme sprigs
Bay leaf
Pickling Spice Mix for Brine and
Poaching Liquid (see above)
White wine
Water
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4
1
10%
1.7%
20%
as
4
2
2
1
2
½
4
½
ea.
equal to meat weight
of water weight
of water weight
of water weight
needed
ea.
ea.
ea.
ea.
ea.
bu.
ea.
recipe
2 btl.
as needed
Salt
as needed
Brine #2
Water
Vinegar
Sugar
Salt
Pickling Spice Mix (see above)
3
3
3
3
½
Roasted Oranges
Orange
4 ea.
Carrots and Beets
Baby carrots, tri color, washed
Baby beets, red and golden,
washed
Fennel seed, coarse ground
Cumin seed, coarse ground
Caraway seed, coarse ground
Chili flakes
Salt
Ground black pepper
Olive oil
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12-16 ea.
12-16 ea.
¼
¼
¼
1
as
as
¼
cup
cup
cup
Tbsp.
needed
needed
cup
12-16
1
as
as
ea.
ea.
needed
needed
Puntarelle Leaves
Puntarelle
Olive oil
Salt
Ground black pepper
2
as
as
as
ea.
needed
needed
needed
Dark Rye Crumble
Dark rye bread loaf, crust removed
Butter
Sunflower seeds
Salt
Ground black pepper
Rosemary sprigs
Lemon zest
1
6
2
as
as
2
as
ea.
oz.
cups
needed
needed
ea.
needed
Buttermilk Green Goddess Dressing
Olive oil
Garlic clove, confit
½ cup
2 ea.
Potatoes
Bay leaf
Salt
Water
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cups
cups
cups
Tbsp.
recipe
87
Anchovy filet
Buttermilk, full fat
Chervil
Parsley
Chives
Tarragon
Avocado
Lemon, zest of
Lemon, juice of
Salt
Champagne vinegar
3
1
1
1
½
2
1
2
2
as
as
Plate
Baby carrots, roasted
Baby beets, roasted
Baby potatoes
Puntarelle Leaves (see above)
Pickled Lamb's Tongue, sliced
(see above)
Dark Rye Crumble (see above)
Smoked Lamb Bacon (see above)
Buttermilk Green Goddess Dressing
(see above)
Watermelon radish slices
Mustard bloom sprigs
4-6
4-6
4-6
½
1
ea.
qt.
bu.
bu.
bu.
bu.
ea.
ea.
ea.
needed
needed
depending on size
depending on size
depending on size
head
ea.
2 Tbsp.
4 slices
2 oz.
3-4 ea.
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.
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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.
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GREENS, GRAINS, AND LENTIL PANCAKES
WITH OVEN ROASTED TOMATOES AND FRENCH FETA
Yield: 6 Portions
Ingredients
Amounts
Roasted Tomatoes
Roma tomatoes
Extra-virgin olive oil
Garlic clove, minced
Shallot, minced
Basil, chopped
Thyme, chopped
Salt
Ground black pepper
9
3
1
1
1
1
as
as
Greens, Grains, and Lentil Pancakes
Spinach leaves, triple washed
All-purpose flour
Baking powder
Sugar
Salt
Plain Greek yogurt
Milk
Eggs
Green onions, chopped
Dill, chopped
Farro, cooked
Lentils, cooked
Parsley, chopped
Tarragon, chopped
Lemon zest
French feta
Microgreens
Smoked or plain sea salt
3
½
1
1
1
2
½
2/3
2
1
1
¾
¼
¼
½
1
ea.
Tbsp.
tsp.
tsp.
Tbsp.
tsp.
needed
needed
Tbsp. + additional
lb.
cup
Tbsp.
tsp.
tsp.
cup
cup
ea.
bu.
bu.
cup.
cup
bu.
bu.
tsp.
8 oz.
as needed
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.
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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.
Menus of Change®
JUNE 2016
91
GREEN ONION AND CHEDDAR WAFFLES, SPINACH, EGG,
AND TRUMPET ROYALE “BACON”
Yield: 6 Portions
Ingredients
Amounts
Green Onion and Cheddar Waffles
Buckwheat flour
Whole-grain all-purpose flour
Cornstarch
Baking powder
Salt
Egg
Buttermilk
Mild olive oil blend
Sharp cheddar cheese, grated
Green onions, finely sliced
Oil spray
Spinach and Tomato Salad
Garlic clove, thinly sliced
Aleppo pepper flakes
Spinach, large, stems removed,
and washed
Salt
Ground black pepper
Cherry tomatoes, assorted, and
halved
Lemon, juice of
Trumpet Royale “Bacon”
Trumpet royale mushrooms
Olive oil
Brown sugar
Smoked sea salt
Smoked paprika
Ground black pepper
¼
½
¼
1
1
1
1
¼
¼
½
as
cup
cup
cup
tsp.
tsp.
ea.
cup
cup
cup
cup
needed
3
1
as
1
Tbsp.
ea.
needed
lb.
¼ tsp or as needed
as needed
2 cups
½ ea.
8
1/3
3
1
2
2
Eggs, poached
oz.
cup
Tbsp.
tsp.
tsp.
tsp.
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;
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2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
stir together to mix—it is ok if there are a few lumps in the batter. Fold in the grated
cheddar and green onions.
Spray the waffle iron with a little oil, add enough batter to cover, close and cook until crisp.
Spinach and Tomato Salad: Heat 1 tablespoon of the oil in a sauté pan on medium heat. Add
garlic and pepper flakes, sauté briefly.
Add the spinach, stir immediately, and cook until fully wilted and heated through.
Drain and roughly chop the spinach. Mix together the spinach with the cherry tomatoes.
Season with the remaining olive oil, lemon juice, salt, and pepper.
For the Trumpet Royale “Bacon”: Slice the mushrooms lengthwise into thin, ⅛-inch strips.
Toss in a bowl with the olive oil to coat evenly.
Mix the remaining dry ingredients together, then sprinkle liberally on the mushroom strips.
Bake on a silicone mat or parchment paper in a preheated 325°F oven for 20 minutes
Flip the slices over and re-bake for an additional 20 minutes.
Remove from oven and allow to cool. Use immediately or store in an airtight container for
several days.
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.”
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93
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
Onion, small dice
Garlic cloves, minced
Freekeh, cracked
Sprouted lentils
Cumin, toasted, ground
Paprika, smoked
Vegetable stock
Bay leaf
Thyme sprigs
Salt
Ground black pepper
2
½
2
1
3
2
2
1½
2
2
as
as
Red Wine Reduction
Red wine
Menus of Change®
JUNE 2016
oz.
ea.
ea.
cups
cups
tsp.
tsp.
qt.
ea.
ea.
needed
needed
2 btl.
Vidalia Onion ”Bordelaise” Sauce
Olive oil
Vidalia onions, sliced thin
Garlic cloves, minced
Salt
Tomato paste
Red wine
Vegetable stock
Bay leaf
Thyme
2
8
2
as
1
1
1
2
¼
Tbsp.
ea.
ea.
needed
Tbsp.
btl.
qt.
each
bu.
Red Lentil Crepe
Red lentils
Water
Salt
Thyme leaves, chopped
Tarragon leaves, chopped
Chives, chopped
2
1
as
1
2
2
2
cups
cup + additional
needed
Tbsp.
tsp.
tsp.
tsp.
Broccoli Leaf Pesto
Broccoli leaves, blanched
Ice water
2 cups
¼ cup or more as needed
94
Salt
Sunflower seeds
Lemon zest
Extra virgin olive oil
as
½
1
1
needed
Tbsp.
each
Tbsp.
Crispy Spring Onion
Spring onion
Flour
Salt
Ground black pepper
2
2
as
as
ea.
cups
needed
needed
Plate
Sprouted Lentil Mixture (see above)
4
Egg, slow poached
2
Red Lentil Crepe (see above)
4
Broccoli leaves, lightly sautéed
4
Broccoli Leaf Pesto
2
Vidalia Onion “Bordelaise” Sauce
2
(see above)
Crispy Spring Onion
2
Broccoli flowers
6 to 8
oz.
ea.
ea.
oz
oz.
oz.
ea.
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.
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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
Menus of Change®
JUNE 2016
96
GRILLED TEMPEH “RIBS” WITH CHIPOTLE BBQ SAUCE
Ingredients
Amounts
BBQ Spice Rub
Salt
Ground black pepper
Cayenne pepper
Sweet paprika
Onion powder
Garlic powder
Cumin
Chili powder
Dry mustard
½
1
1
2
1½
1½
1½
1½
1
Chipotle BBQ Sauce
Chipotle, canned in adobo
BBQ sauce
cup
cup
cup
cup
cup
cup
cup
cup
cup
2 cans
1 gal.
Brine
Cold Water
Salt
Brown sugar
Pickling spice
Cinnamon sticks
Cloves
Juniper berries
Liquid smoke
1
2
2
1
5
5
10
¼
Tempeh
as needed
gal.
cups
cups
cup
ea.
ea.
ea.
cup
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.
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97
SINGAPORE CRISPY FRIED TEMPEH TEMPURA
Yield: 10 to 12 Portions
Ingredients
Amounts
Tempura Batter
Eggs, beaten
Sparkling water
All-purpose flour
Baking powder
3
1
2
1
Tempeh, sliced lengthwise ¼” thick
All-purpose flour
Dipping Sauce, choice of
ea.
pt.
oz.
tsp.
3 blocks
as needed
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.
Menus of Change®
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CRISPY SHRIMP HEAD “CHICHARRÓN”
Ingredients
Amounts
Shrimp heads 21- 25
Canola oil
Salt
Citric acid
Guajillo chile, stemmed, seeded
1
as
as
as
as
lb.
needed
needed
needed
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.
Menus of Change®
JUNE 2016
99
GRILLED CLAMS WITH GARLIC AND CHILES
Yield: 4 Portions
Ingredients
Amounts
Green garlic, sliced thin
Butter
Manila clams, large
Maldon salt
Rock salt or green garlic tops
1
2
1
2
as
as
bu.
oz.
lb.
oz.
needed
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.
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100
SEAWEED SALAD WITH PRESERVED LEMON
AND BLACK SESAME
Ingredients
Amounts
Black sesame seeds
Sea salt
Red dulse seaweed
Wakame
Radish
Green onion
Lemon, juice of
Preserved Meyer Lemons
clean pith and flesh, diced
Espelette pepper
Sugar
as
as
1
1
1
4
1
1
needed
needed
oz.
oz.
bu.
ea.
ea.
ea.
as needed
as needed
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.
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EGGPLANT SALAD WITH TEA SMOKED CHICKEN
AND TOMATO JAM
Yield: 8 Portions
Ingredients
Amounts
Eggplant Salad
Eggplants, large
Shallot, fine brunoise
Ginger, fine brunoise
Green onions, green and white parts,
sliced paper thin
Red Thai chili, seeds removed,
fine brunoise
Cilantro leaves
Lime juice
Fish sauce
Agave nectar
Szechuan Pepper-Salt
Salt
Szechuan peppercorns, dry roasted,
and finely ground
Five spice powder
2
1
1
2
ea.
ea.
Tbsp.
ea.
1 ea.
2
as
as
as
Tbsp.
needed
needed
needed
1 Tbsp.
½ tsp.
¼ tsp.
Chicken, whole
Sesame oil
Five spice powder
1 ea.
½ Tbsp.
½ tsp.
Smoking Mix
Chinese green tea
White rice
Orange, zest of
Brown sugar
Szechuan peppercorns
Coriander seeds
Star anise, whole
Cinnamon, stick, broken into pieces
½
½
½
½
1
1
1
1
Tomato Jam (recipe follows)
as needed
cup
cup
ea.
cup
tsp.
tsp.
ea.
ea.
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.
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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.
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TOMATO JAM
Ingredients
Amounts
Canola oil
Brown mustard seeds
Apple cider vinegar
Cumin seed, toasted and ground
Turmeric powder
Cardamom pods, broken
Cinnamon stick
Young ginger, finely grated
Garlic clove, finely minced
Red Thai chilies, very finely minced
Ripe tomatoes, peeled, cored, and diced
Agave nectar
Salt
Ground black pepper
3
1
½
2
2
4
1
6
10
4
3
as
as
as
Tbsp.
Tbsp.
cup
Tbsp.
tsp.
ea.
ea.
Tbsp.
ea.
ea.
lb.
needed
needed
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.
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104
CAULIFLOWER PASTA WITH BURRATA, ALMOND,
AND ANCHOVY PANGRATTATO
Yield: 4 Portions
Ingredients
Amounts
Almond and Anchovy Pangrattato
Garlic clove, finely minced
Whole wheat breadcrumbs,
freshly prepared
Lemon, zest of
Italian parsley, finely chopped
Almonds, toasted and chopped
White anchovies (boquerones)
Ground black pepper
Cauliflower Pasta
Cauliflower, finely chopped
Yellow onion, finely chopped
Garlic cloves, peeled and chopped
Aleppo pepper flakes
Tomato paste
Tomato sauce
Pasta cooking water
Italian parsley, chopped
Barilla Protein Plus Penne Pasta,
cooked
Salt
Ground black pepper
Garnish
Burrata
Almond and Anchovy Pangrattato
(see above)
2 ea.
1 ½ cups
¼
½
¼
¼
6
as
cup
ea.
bu.
cup
ea.
needed
1
¼
1
4
1
2
2
as
½
3
hd.
cup
ea.
ea.
tsp.
Tbsp.
cups
needed
bu.
cups
as needed
as needed
2 ea.
as needed
as needed
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.
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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.
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SPENT GRAIN GRANOLA BARS
Yield: 24 Bars
Ingredients
Amounts
Quinoa
Steel cut oats
Spent grain flour
Whole wheat flour
Baking soda
Vanilla extract
Coconut oil
Honey
Turbinado sugar
Rolled oats
Dried fruit, cranberries, raisins,
cherries, etc.
Dates, puréed in a food processor
Pumpkin seeds or sunflower seeds,
toasted
1
2
1
1
2
1
1
1
2/3
5
2
cup
cups
cup
cup
tsp.
Tbsp.
cup
cup
cup
cups
cups
2 cups
1 cup
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.
Menus of Change®
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107
SPENT GRAIN WAFFLE BATTER
Yield: Forty, 6 Ounce Waffles
Ingredients
Amounts
Dry Ingredients
Whole wheat flour
All-purpose flour
Spent grain flour
Baking powder
Sugar
Salt
33
33
22
2.4
3.2
½
Wet Ingredients
Whole milk
Buttermilk
Eggs, separated
58 wt. oz.
58 wt. oz.
24 ea.
Sweet butter
Canola oil
1 lb.
½ lb.
oz.
oz.
oz.
oz.
oz.
oz.
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.
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108
PIZZA WITH CRIMINI MUSHROOMS,
ROASTED GRAPE TOMATOES, AND ARUGULA
Yield: 1 Pizza
Ingredients
Amounts
Roasted Grape Tomatoes
Grape tomatoes, halved
Garlic clove, minced
Oregano or basil, minced
Salt
Ground black pepper
1
1
1
1
as
as
Spent Grain Pizza Dough
(recipe follows)
Salt
Ground black pepper
Crimini mushrooms, quartered
Roasted Grape Tomatoes
(see above)
Parmesan cheese, grated
Arugula
Lemon juice
pt.
oz.
tsp.
tsp.
needed
needed
4 oz.
as
as
as
2
2
needed
needed
needed
oz.
oz.
as needed
1 oz.
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.
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109
SPENT GRAIN PIZZA DOUGH
Yield: 15 ½ Pounds
Ingredients
Amounts
Spent grain flour
Water
Starter
Yeast
Honey
00 flour
Whole wheat flour
Salt
Water
1½
4½
¼
3½
3
6½
6½
¾
3
1½
lb.
lb.
lb
oz.
oz.
oz.
lb.
lb.
oz.
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.
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110
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
Instant yeast (SAF Gold)
Eggs
Malt powder
Milk powder
Sourdough starter, ripe
All-purpose flour
Bread flour
Salt
Sugar
Ground cardamom
Spent grain, fresh, chilled
Butter, room temperature
Cream cheese, room temperature
Total amount
1 lb.
¼
8
¾
2
8
1 lb.
2
¾
8
1/8
11
6
6
5 lb.
Assembly
Spent Grain Cinnamon Roll Dough
(see above)
Filling (recipe follows)
Egg wash
Malted Cinnamon Roll Frosting
(recipe follows)
3 oz.
oz.
oz.
oz.
oz.
oz.
12 oz.
lb.
oz.
oz.
oz.
oz.
oz.
oz.
14 5/8 oz.
4 lb.
2 lb.
as needed
as needed
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.
Menus of Change®
JUNE 2016
111
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.
Menus of Change®
JUNE 2016
112
FILLING
Yield: 3 Pounds, 14 Ounces
Ingredients
Amounts
Butter, soft
Brown sugar
Cream
Honey
Powdered barley malt
Ground cinnamon
Salt
Egg, whole
1
2
2
4
5
½
½
1
lb.
lb.
oz.
oz.
oz.
oz.
oz.
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.
Menus of Change®
JUNE 2016
113
MALTED CINNAMON ROLL FROSTING
Yield: 10 Cups
Ingredients
Amounts
Powdered sugar, sifted
Butter, room temperature
Malt powder
Vanilla extract
Hot water
8
1
¼
1
¾
cups
cup (8 oz.)
cup
Tbsp.
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.
Menus of Change®
JUNE 2016
114
CHAWANMUSHI WITH SEAWEED, TROUT ROE, AND KINOME
Yield: 6 Portions
Ingredients
Amounts
Dashi
Water
Dried black mushrooms
Kombu seaweed, small
Bonito flakes
2
3
1
2
Eggs
Dashi (see above)
Heavy cream
Shao tsing
Dry oloroso sherry
Tamari
Salt
Sugar
Sesame oil, toasted
6
1½
¼
1½
1½
1½
1
¼
¼
Garnish
Steelhead trout roe
Seaweed
Kinome sprigs
cups
ea.
pc.
Tbsp.
ea.
cup
cup
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
1 jar
1 cup
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.
Menus of Change®
JUNE 2016
115
THURSDAY CULINARY
DEMONSTRATION RECIPES
Menus of Change®
JUNE 2016
116
RICE, BARLEY, BUCKWHEAT
Ingredients
Amounts
Pearl barley
White rice
Buckwheat
Kombucha Tea, white, strained
(recipe follows)
500
300
300
2
g
g
g
L
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.
Menus of Change®
JUNE 2016
117
KOMBUCHA TEA
Yield: 2 Liters
Ingredients
Amounts
Scoby
Water
Sugar
Black teabags
Kombucha tea starter
3.3
200
6
500
liters
g.
ea.
ml
Kombucha Tea
Water
Sugar
Black, green or white tea bags
Scoby (see above)
2
160
6
1
liters
g
ea.
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.
Menus of Change®
JUNE 2016
118
ELDERFLOWER, PINEAPPLE, CUCUMBER
Ingredients
Amounts
Cucumbers, peeled and roughly
chopped
Pineapple flesh
Elderflowers
Kombucha Tea, green, strained
(see recipe)
Agar agar
1 kg
400 g
160 g
4 L
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.
Menus of Change®
JUNE 2016
119
PINE NEEDLE, CHARCOAL, APPLE
Ingredients
Amounts
Charcoal
(see recipe index)
Granny Smith apples, quartered
Pine needles
Agar agar
500 g
4 L
1 kg
40 g
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.
a depth of 2½-centimeters (1-inch). Freeze in a blast-chiller.
Menus of Change®
JUNE 2016
120
CARDAMOM, KOJI, NASTURTIUM
Ingredients
Amounts
Rice
Water
Rice koji
Cardamoms
Fleur de sel
Nasturtium leaves
650
7
500
8
4
30
g
L
g
ea.
g
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.
cloudy. Bottle the resulting clear juice and refrigerate for up to a week.
Menus of Change®
JUNE 2016
121
STAR FRUIT, ANISE, GINGER
Ingredients
Amounts
Star fruit, semi-dried and
coarsely chopped
Ginger root, peeled and sliced
Star anise
(see recipe index)
Kombucha Tea, black, strained
(see recipe index)
Agar agar
1 kg
80 g
6 ea.
2 L
2 L
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.
a depth of 2 ½-centimeters (1-inch). Freeze in a blast-chiller.
Menus of Change®
JUNE 2016
122
CULINARY INNOVATION EXHIBITS
Menus of Change®
JUNE 2016
123
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.®
Learn more about our Seductive Nutrition
pledge, and take it now at ufs.com/TakeThePledge
*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.
L.
A
E
M
Y
R
E
V
E
R
O
F
A BEAN
.
U
N
E
M
Y
R
E
V
E
R
A MEAL FO
s
n
a
e
B
t
n
ie
d
e
r
g
n
I
Bushs’ Best
®
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
Beans can be used
Beans can cost as much as
free of cholesterol
ACROSS THE MENU
75% LESS
and saturated fats and provide
8 KEY NUTRIENTS,
including fiber, protein & iron.
in every
foodservice segment,
ANY TIME OF DAY.
than animal sources
of protein, per pound.*
*USDA National Agricultural Statistics Service
To learn more about how beans can work across your menu,
visit bushbeansfoodservice.com
RECIPE INDEX
Greens, Grains, and Lentil Pancakes with Oven
A
Almond and Anchovy Pangrattato ......................... 105
Roasted Tomatoes and French Feta .................... 90
Grilled Clams with Garlic and Chiles .................... 100
B
Grilled Tempeh “Ribs” with Chipotle BBQ Sauce.. 97
BBQ Spice Rub ........................................................ 97
K
Buttermilk Green Goddess Dressing ....................... 87
C
Kombucha Tea....................................................... 118
M
Cardamom, Koji, Nasturtium ................................ 121
Cauliflower Pasta .................................................. 105
Cauliflower Pasta with Burrata, Almond, and
Malted Cinnamon Roll Frosting ............................ 114
P
Anchovy Pangrattato......................................... 105
Pickled Lamb’s Tongue and Brine #1...................... 86
Chawanmushi with Seaweed, Trout Roe, and Kinome
Pickling Spice Mix for Brine and Poaching Liquid #2
.......................................................................... 115
............................................................................ 86
Chipotle BBQ Sauce ................................................ 97
Pine Needle, Charcoal, Apple ................................ 120
Crispy Shrimp Head “Chicharrón” .......................... 99
Pizza with Crimini Mushrooms, Roasted Grape
Tomatoes, and Arugula ..................................... 109
D
Dark Rye Crumble ................................................... 87
Dashi ..................................................................... 115
Puntarelle Leaves .................................................... 87
R
Red Lentil Crepe ...................................................... 94
E
Eggplant Salad ...................................................... 102
Eggplant Salad with Tea Smoked Chicken and
Tomato Jam ...................................................... 102
Red Wine Reduction................................................. 94
Rice, Barley, Buckwheat ....................................... 117
Roasted Baby Carrots and Beets, Buttermilk-Green
Goddess, Puntarelle Leaves, Pickled Lamb’s
Elderflower, Pineapple, Cucumber ........................ 119
Tongue, Dark Rye Crumble, and Smoked Lamb
Bacon .................................................................. 86
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
Menus of Change®
JUNE 2016
129
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
Sprouted Lentils, Red Lentil Crepe, Slow Poached
Smoking Mix .......................................................... 102
Egg, Broccoli Leaves, and Spring Onion
Spent Grain Cinnamon Rolls ................................. 111
Bordelaise ........................................................... 94
Spent Grain Granola Bars ...................................... 107
Star Fruit, Anise, Ginger ........................................ 122
Spent Grain Pizza Dough....................................... 110
Szechuan Pepper-Salt ............................................ 102
Spent Grain Waffle Batter ..................................... 108
Spinach and Tomato Salad ...................................... 92
Sprouted Lentils ....................................................... 94
T
Tempura Batter ........................................................ 98
Tomato Jam ........................................................... 104
Trumpet Royale “Bacon” ........................................ 92
Menus of Change®
JUNE 2016
130
4th ANNUAL LEADERSHIP
SUMMIT
JUNE 14 -16
2016
#CIAMOC
P L AT I N U M
American Egg Board
PASSWORD: MOC16

summit - Menus of Change

Transcription

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