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 informative sessions you will experience.

9:15 - 10:30 AM: Chefs to the Rescue:  Food System Challenges as Opportunities for Inspiration
Meet Dr. Jason Evans who will take you on 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

12:00 - 1:00 PM – Lunch in the J&W Museum space

AFTERNOON ACTIVITIES

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 colleagues) 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 ideas 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 & Tasting Workshops
Groups will break into 2 for workshop sessions

Group 1

2:05 - 3:25 PM
Hands-On Workshop - Mastering Pâte à Choux: From Savory Bites to Sweet Eclairs
Learn the fundamentals of pâte a choux, one of the most versatile items in a pastry chef's repertoire. Whether you need a quick hors d'oeuvre or a stunning finish to your meal, pate a choux is the answer!

This hands-on workshop will engage your creative skills and satisfy your appetite for a well-needed afternoon snack! Chef Lagalle will guide you through the technical aspects of pate a choux and also dive into the concept of Neo-Classic Desserts! Lemon Meringue Pie is always a crowd favorite, but wait until you experience Lemon Meringue Eclairs!

Speaker:
Chef Susan Lagalle, M.Ed., CEPC,
Department Chair and Senior Instructor for College of Food Innovation & Technology, Johnson & Wales University

3:25 - 3:40 PM: Room Reset & Audience Rotation

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.

3:25 - 3:40 PM: Room Reset & Audience Rotation

3:40 - 5:00 PM: Hands-On Workshop - Mastering Pâte à Choux: From Savory Bites to Sweet Eclairs
Learn the fundamentals of pâte a choux, one of the most versatile items in a pastry chef's repertoire. Whether you need a quick hors d'oeuvre or a stunning finish to your meal, pate a choux is the answer!

This hands-on workshop will engage your creative skills and satisfy your appetite for a well-needed afternoon snack! Chef Lagalle will guide you through the technical aspects of pate a choux and also dive into the concept of Neo-Classic Desserts! Lemon Meringue Pie is always a crowd favorite, but wait until you experience Lemon Meringue Eclairs!

Speaker:
Chef Susan Lagalle, M.Ed., CEPC,
Department Chair and Senior Instructor for College of Food Innovation & Technology
Johnson & Wales University

5:00 - 5:30 PM: Closing Networking Happy Hour
Wrap up the day with a relaxed happy hour to solidify connections and share your experiences.