Full Program

Wednesday, November 12

MORNING ACTIVITIES

9:00 - 9:15 AM
Welcome: Kick off the day with a warm welcome and an introduction to the exciting sessions ahead.

9:15 - 10:30 AM
Chefs to the Rescue:  Food System Challenges as Opportunities for Inspiration

Meet Dr. Jason Evans, he's taking a fascinating look at the challenges in America's food system—not just as problems, but also as golden opportunities for innovation and business growth.

Dr. Evans will share real-world examples of how the foodservice industry has been making step-by-step improvements in nutrition and other areas, highlighting that businesses aren't just bystanders—they're essential players in shaping our eating habits and food choices.

Through his insights, you'll discover how the private sector isn't just responding to food trends but actively creating the future of what and how we eat.

Speaker:
Jason Evans, Ph.D.
Dean, College of Food Innovation & Technology
Johnson & Wales University

10:30 - 10:45 AM
Networking Break

10:45 - 12:00 PM
Athletic Performance Cuisine

Want to expand your culinary toolkit into the booming world of sports nutrition? This session will show you how to create powerful menus that fuel athletic performance and speed up recovery.

You'll learn to design customized meal plans that athletes want to eat—whether for individual stars or entire sports teams. We'll take your existing culinary skills and combine them with sports nutrition science, so you can develop delicious training table spreads, pre-game meals, recovery snacks, and performance-enhancing beverages.

Master how to adjust your recipes for different types of athletes, sports demands, training environments, and performance goals. Gain specialized knowledge to set yourself apart in the competitive culinary world and open doors to exciting opportunities with athletic programs and sports organizations.

Speaker:
Dr. Jonathan Poyourow
Professor
Johnson & Wales University

AFTERNOON ACTIVITIES

12:00 - 1:00 PM
Lunch

1:00 - 1:45 PM
Transformative Culinary Trends

Get ready for an engaging session with T.J. Delle Donne, the Assistant Dean from Johnson & Wales University's College of Food Innovation & Technology. He (and other panelists TBD) will walk us through the hottest trends shaping food, drinks, customer experiences, and hospitality right now.

This won't be your typical presentation—T.J. is creating an open forum where everyone can jump in with thoughts and questions. We'll be talking about the game-changing trends that are going to reshape menus and the entire food industry in the coming years.

Come ready to share your ideas and be part of a lively conversation about where our industry is headed next!

Speaker:
Chef TJ Delle Donne
Assistant Dean, College of Food Innovation & Technology
Johnson & Wales University

1:45 - 2:00 PM
Networking Coffee Break

2:00 - 2:05 PM

Afternoon Hands-On Workshops
Groups will break into 2 for workshop sessions

Group 1

2:05 - 3:25 PM
Kitchen: Pastry Workshop

More info coming soon!

3:40 - 5:00 PM
Sensory evaluation of cheeses

Elevate your cheese expertise from its storied history to modern production methods and the latest industry trends.

You'll sharpen your palate through a guided tasting and learn to identify key characteristics that define different cheese varieties. We'll walk through practical aspects every culinary professional needs to know: proper ripening techniques, storage best practices, smart purchasing strategies, and presentation methods that impress.

Throughout the course, you'll gain valuable insights into pairing the right cheese with the right application, enhancing your culinary repertoire with knowledge you can immediately apply in your professional kitchen. Whether you're looking to create more sophisticated cheese offerings or simply deepen your understanding of this essential ingredient, this course delivers expertise that sets you apart in the culinary world.

Group 2

2:05 - 3:25 PM
Sensory evaluation of cheeses

Elevate your cheese expertise from its storied history to modern production methods and the latest industry trends.

You'll sharpen your palate through a guided tasting and learn to identify key characteristics that define different cheese varieties. We'll walk through practical aspects every culinary professional needs to know: proper ripening techniques, storage best practices, smart purchasing strategies, and presentation methods that impress.

Throughout the course, you'll gain valuable insights into pairing the right cheese with the right application, enhancing your culinary repertoire with knowledge you can immediately apply in your professional kitchen. Whether you're looking to create more sophisticated cheese offerings or simply deepen your understanding of this essential ingredient, this course delivers expertise that sets you apart in the culinary world.

3:40 - 5:00 PM
Kitchen: Pastry Workshop

More info coming soon!

5:30 - 5:30 PM
Closing Networking Happy Hour: Wrap up the day with a relaxed happy hour to solidify connections and share your experiences.