2012 NACUFS Pacific Region Conference Program
Program guide for the 2012 NACUFS Pacific Region conference, March 24-28, 2012, in San Diego.
PACIFIC REGIONAL CONFERENCE SATURDAY, MARCH 24 – WEDNESDAY, MARCH 28, 2012 1 TABLE OF CONTENTS WELCOME LETTER 3 WEEK AT A GLANCE 4 SATURDAY 6 SUNDAY – EVENTS – EVENTS MONDAY – EVENTS 9 TUESDAY – EVENTS 12 WEDNESDAY 2 7 – EVENTS 15 GENERAL INFORMATION 16 CULINARY CHALLENGE 17 WELCOME Welcome to the NACUFS 2012 Mission San Diego Regional Conference. The Conference Planning Committee has worked long & hard to create a memorable conference filled with talented speakers, current & exciting interest sessions all blended with amazing food & fun. This Conference starts off Sunday afternoon with the Culinary Challenge featuring the common ingredient flounder. As with tradition, the winner at this competition will represent the Pacific Region in the NACUFS National Conference in Boston. Cheer on your favorite chef while watching the culinary creativity of our region. The general sessions feature a team of talented & energetic speakers. First off is Kevin Viner, magician extraordinaire presenting, “The Practice of Deception”. We will learn about wine & food pairing with Master Sommelier Eddie Osterland at dinner Monday night & Tuesday morning “Sam the Cooking Guy” will demonstrate three ways he makes flounder in his twohour general session. The excitement continues all the way to the end of the conference, as Wednesday morning, Fred Schafer, aka “The FIT Food Dude” will present “Striking Back at Mediocrity” to get us all fired up to apply what we have learned when we get home. The Interest Sessions provide important learning opportunities throughout the conference & will feature current & innovative topics such as Food Truck trends, the “Making Cents out of Today’s Trends” session put on by the Industry Advisory Council & the Convenience Store leadership panel discussing the benefits of C-Stores & how to get them started on your campus. Marketing, Social Networking & App Creation are on the minds of many of us, so we put together a panel to discuss the latest technologies being used with success while another group will be sharing best practices of motivating student employees in a separate session. Don’t miss the “A Matter of Taste”, an interactive tasting session discussing taste & how to improve taste without adding unhealthy ingredients. We have set up a diverse panel of high school students that will be interviewed by Debbie Burchianti, while others will discuss “Menu Creation & Recipe Development”. Everyone’s conference favorite, the Vendor Showcase will have well over 100 vendors showcasing their latest offerings within a March Madness theme. All Conference Committee Members will be wearing bright red lanyards, so feel free to ask any of us for assistance at any time & welcome to San Diego. Paul Melchior Conference Chair 3 PACIFIC REGIONAL CONFERENCE SATURDAY, MARCH 24 – WEDNESDAY, MARCH 28, 2012 WEEKEND PROGRAM ITINERARY SATURDAY, MARCH 24TH – PRE-CONFERENCE 8:00am – 6:00pm Conference Registration 8:30am – 2:30pm Enjoy San Diego Attractions on Your Own 8:30am – 2:30pm Golf Outing – Riverwalk Golf Course* 9:00am – 2:30pm Avocado Farm & Winery Tour* 2:00pm – 3:00pm Culinary Challenge Meeting 3:30pm – 5:30pm Culinary Challenge Shopping 3:00pm – ? Enjoy an Evening in San Diego on Your Own SUNDAY, MARCH 25TH – DAY 1 8:00am – 6:00pm Conference Registration 8:00am – 12:00pm Breakfast On Your Own & Free Time 12:00pm – 1:30pm Light Lunch Social 1:00pm – 1:15pm Opening Remarks 1:15pm – 5:15pm Culinary Challenge 1:15pm – 5:15pm NACUFS 101 5:00pm – 5:45pm First Timers Forum-Poolside 5:45pm – 6:30pm Opening Reception 6:30pm – 9:00pm Opening Dinner 9:00pm – 12:00am After Hours Hospitality – The Blender *Optional, Prepaid Event, not Included with Registration 4 WEEK PROGRAM ITINERARY MONDAY, MARCH 26TH – DAY 2 TUESDAY, MARCH 27TH – DAY 3 6:30am – 7:30am Optional Stretching/Jog/Run/Yoga 6:30am – 7:30am Optional Stretching/Jog/Run/Yoga 7:00am – 4:00pm Conference Registration 7:00am – 8:15am Breakfast (DEN) 7:00am – 8:30am Breakfast (DEN) 8:45am – 9:45am Kevin Viner, Keynote Speaker 9:45am – 10:00am BREAK 9:45am – 10:00am BREAK 10:00am – 11:00am New Trends with Mai Pham 10:00am – 12:00pm “Sam The Cooking Guy”, Keynote Speaker 10:00am – 11:00am Street Food & Food Trucks with Robert & Dave Danhi 12:00pm – 12:15am BREAK 12:15pm – 2:00pm Recognition/Network Lunch 2:15pm – 3:15pm Marketing, Social Networking & APP Creation 2:15pm – 3:15pm Motivating Student Employees 11:00am – 11:15am BREAK 11:15am – 12:15pm C-Store 101 with Wayne Fisher 11:15am – 12:15pm “Making Cents out of Todays Trends” Industry Advisory Council’s Jon Garret 8:00am – 12:00pm Conference Registration 8:15am – 9:45am Annual Business Meeting 2:15pm – 3:15pm Mixology* 3:15pm – 3:30pm BREAK 11:15am – 12:15pm Cooking Class with the Chef* 3:30pm – 4:30pm A Matter of Taste 12:15pm – 3:30pm Showcase/Lunch 3:30pm – 4:30pm High School Student Panel 3:30pm – 5:00pm Best Practices Round Table 3:30pm – 4:30pm Menu Creation & Recipe Development 5:00pm – 6:00pm Attendee Free Time 4:30pm – 5:30pm FREE TIME 6:00pm – 7:00pm President’s Reception 6:45pm – 7:00pm Culinary Challenge Award Winners Announced 7:00pm – 9:00pm President’s Dinner - Wine Pairing with Keynote Speaker Eddie Osterland 9:00pm – 12:00am After Hours Hospitality – The Blender 5:45pm Transportation to Hornblower Cruise 6:00pm – 10:00pm “Back in Time” 50’s Reception/Dinner 10:00pm – 10:30pm Transportation Back to Hotel 10:30pm – 12:00am After Hours Hospitality – The Blender WEDNESDAY, MARCH 28TH – DAY 4 6:30am – 7:30am Optional Stretching/Jog/Run/Yoga 7:00am – 8:30am Breakfast (DEN) 8:45am – 9:45am Fred Schafer, Keynote Speaker 10:00am 10:00am –11:00am Tours of Campus Dining Centers Conference Recap/Critique *Optional, Prepaid Event, not Included with Registration 5 SATURDAY MARCH 24TH 2012 PRE-CONFERENCE 8:00AM – 6:00PM – LOBBY CONFERENCE CHECK-IN & REGISTRATION Early arrivals registration & check–in. 8:30AM – 2:30PM (OPTIONAL) SEE SAN DIEGO ATTRACTIONS – ON YOUR OWN Discover some of the wonderful attractions San Diego has to offer; Balboa Park/Museums, Sea World, the San Diego Zoo & the Gaslamp District. MTS Trolley System has stops at Mission Valley Marriott & connects to other public transportation options. For departure & route info: www.sdmts.com 8:30AM – 2:30PM – LOBBY GOLF OUTING, RIVERWALK GOLF CLUB (PRE-PAID EVENT) Riverwalk Golf Club is steeped in a rich tradition of golf legends past & offers a classic golfing experience across three unique 9 hole courses. Meet in hotel lobby. Van departs at 8:30am & returns at 2:30pm *GOLF PACKAGE: Includes greens fee, shared cart, range balls, tournament services & grill ticket $80 (per player inclusive of sales & service charge) 9:00AM – 2:30PM – LOBBY A BIG THANK YOU TO THE AVOCADO COMMISION FOR MAKING THIS EVENT SPECIAL. AVOCADO FARM & WINERY TOUR (PRE-PAID EVENT) We’ll drive the California Avocado Highway to the very heart of the industry, & tour a grove where two generations of growers raise Fresh California Avocados & citrus. Both generations are passionate about avocados, & are looking forward to sharing their knowledge & enthusiasm with you. We will then tour the Miramonte Winery. Miramonte is one of Southern California’s premier artisan wineries, specializing in adventurous, succulent Rhone-based wines. Meet in hotel lobby, bus departs at 9:00am & returns at 2:30pm. Seating limited, wear comfortable clothing & shoes. 9:00AM – Bus Departs from Marriott Mission Valley 10:00AM – Avocado Grove Tour in Valley Center 11:30AM – Bus Departs for Temecula 12:00PM – Miramonte Winery Tour in Temecula 1:30PM – Bus departs for Marriott Mission Valley 2:30PM – Marriott Mission Valley *Avocado Farm & Winery Tour: $50 price includes, snack pack & light lunch. 2:00PM – 3:00PM – DEN CULINARY CHALLENGE MEETING Competing chefs meet in Private Dining Room (DEN) of hotel to address requirements & guidelines with the judges for the Culinary Challenge. 3:30PM – 5:30PM – LOBBY CULINARY CHALLENGE SHOPPING Competing chefs meet in the lobby of the hotel & depart to local stores to shop for the Culinary Challenge. 3:00PM – ???PM (OPTIONAL) AN EVENING IN SAN DIEGO – ON YOUR OWN Explore some of the exceptional attractions San Diego has to offer like Old Town, the Gas Lamp District in beautiful downtown San Diego & Seaport Village. MTS Trolley System has stops at Mission Valley Marriott & connects to other public transportation options. For departure & route info: www.sdmts.com 6 SUNDAY MARCH 25TH 2012 8:00AM – 6:00PM – LOBBY CONFERENCE CHECK-IN & REGISTRATION Conference registration & check–in. 8:00AM – 12:00PM BREAKFAST ON YOUR OWN & FREE TIME Relax & get familiar with the hotel & your surroundings. A BIG THANK YOU TO RED BULL FOR MAKING THIS EVENT SPECIAL. 12:00PM – 1:30PM – POOLSIDE LIGHT LUNCH SOCIAL Conference attendees are invited poolside for a social meet & greet over lunch. LIGHT LUNCH SOCIAL Caribbean Cobb Salad Caribbean Sanwiches on Artisian Bread Fresh Warm Potatoe Chips with Homemade Ketchup Local Berries with Devonshire Cream Agua Frescas Raspberry Iced Tea 1:00PM – 1:15PM – POOLSIDE OPENING REMARKS Opening statement & welcome by Robert Holden, Pacific Region President. 1:15PM – 5:15PM – SALONS A, B, & C CULINARY CHALLENGE Ten regional Culinary Challenge competitors put their skills to the test to create culinary masterpieces. Watch the action live as the contestants perfect the recipes that could take them to the National Culinary Challenge, in Boston. Individual competitors will have 60 minutes, with ten additional minutes for plating, to prepare four portions of an original hot entrée, featuring the mandatory ingredient of flounder, (two, 2.5-pounds of flounder per competitor), side dishes & sauces to create a nutritionally balanced plate. The NACUFS Culinary Challenge is sanctioned by the American Culinary Federation (ACF), & is classified as a K-9 Fish Regional Taste/Customized Competition. 1:15PM – 4:15PM – BALLROOM FOYER NACUFS 101 Stop by & interact with NACUFS experts as you learn the latest about NACUFS & NACUFS online. 5:00PM – 5:45PM – POOLSIDE FIRST–TIMERS FORUM Come learn how you can become more involved in NACUFS & share some quality time with fellow first-time attendees. A BIG THANK YOU TO GENERAL MILLS, WEB DESIGN & LEAN PATH FOR MAKING THIS EVENT SPECIAL. 7 A BIG THANKTOYOU SYSCO FOR MAKING THESE EVENTS 5:45PM – 6:30PM – B A L L R O O M OPENING RECEPTION M E X I C A N FI E S TA F OY E R Join us for the opening reception Mexican Fiesta. Visit with friends & colleagues while sampling traditional Mexican fare, complete with a strolling Mariachi band. Business casual attire recommended. Don’t forget to bring your drink tickets. SPECIAL. RECEPTION MENU PASSED APERITIZOS Sopapillas Carnitas Style with Salsas Verde & Blanca Bacon Wrapped Stuffed Jalapenos with Smoked Cheddar or Cream Cheese Traditional Local Bass Ceviche in Tortilla Cups Platanos Cup with Roasted Sweet Potatoes Topped with Tropical Dragon Fruit Chicken Empanadas with Roasted Tomatillo-Cilantro Salsa Tecate Beer & Local Wine 6:30PM – 9:00PM – B A L L R O O M OPENING DINNER Keep your appetite for the delicious Mexican Fiesta opening dinner featuring traditional Mexican fare & a strolling Mariachi band. BUEN PROVECHO (enjoy your meal). Don’t forget to bring your dinner tickets. DINNER MENU Mexican Romaine Salad with Fire- Roasted Corn & Chiles with Chipotle-Ranch Dressing Fundidos & Totopos with crocks of Quesos, Hot Carrots & Salsa Frescas Hand-made tortillas al Comal Achiote Carne Asada Polle en Mole Black beans, Mexican rice Postres-Tres Leches Specially prepared by SDSU Bakeshop Jamaica Tea, Horchata Mexican Coffee with Cinnamon Tecate Beer & Local Wine 9:00PM – 12:00AM – THE BLENDER C A B R I L LO 1 For those guests that are just having too much fun & don’t want the day to end, join us in the “Blender” for some after-hours fun! Show off your skills with a few rounds of Rockband & Wii games while enjoying some munchies & drinks. 8 MONDAY MARCH 26TH 2012 6:30AM – 7:30AM – FITN E S S C ENTER STRETCHING/JOG/RUN/YOGA Attendees are invited to get an invigorating start to the day by joining us for a morning workout. 7:00AM – 4:00PM – LO B BY CONFERENCE CHECK-IN & REGISTRATION Registration & check–in. 7:00AM – 8:30PM – BREAKFAST D EN Enjoy a full breakfast buffet in the dining room (DEN) of the hotel. Don’t forget your breakfast ticket. A BIG THANK YOU TO NESTLE FOR MAKING THIS EVENT SPECIAL. KEVIN VINER A BIG THANK YOU TO SCHWAN’S 8:45AM – 9:45AM – SA LO N S KEVIN VINER MAGICIAN D, E , F, G & H “The Practice of Deception” with Kevin Viner-Magician. Kevin is a unique force in the entertainment world, presenting a compelling blend of magic, mentalism and comedy. He has appeared multiple times on the network television program Masters of Illusion, holds a degree in mathematics from UC Irvine, and is an award winning performer at the world famous Magic Castle in Hollywood, CA. B R E A K 9:45AM – 10:00AM FOR MAKING THIS EVENT SPECIAL. 10:00AM – 11:00AM – SIERRA 5 & 6 NEW ASIAN FOOD TRENDS WITH MAI PHAM Looking to refresh your Asian food offerings? Join Chef Mai Pham of Star Ginger & Lemon Grass Restaurants for a fun, informative session with tips and take-home lessons on how you can successfully re-invent your Asian offerings. Learn about Banh Mi sandwiches and Pho soup in this exciting session. A BIG THANK YOU TO PREMIER FOR MAKING THIS EVENT SPECIAL. 10:00AM – 11:00AM – SALONS D, E, F, G & H STREET FOOD & FOOD TRUCKS WITH ROBERT & DAVE DANHI Robert Danhi has been exploring the street foods, home kitchens and restaurant menus around Asia for two decades looking for that perfect bite. His brother Dave runs one of the most successful Food Trucks in Los Angeles simply called “The Grilled Cheese Truck”. Together they want to share how you can turn their knowledge into a successful operation on any campus. A BIG THANK YOU TO DOLE, VENTURA FOODS & HUBERT FOR MAKING THIS EVENT SPECIAL. B R E A K 11:00AM – 11:15AM 11:15AM – 12:15PM – SIERRA 5 & 6 C-STORE 101 WITH WAYNE FISHER Learn how to maximize and customize your convenience stores on campus. Learn firsthand from two university market managers on how to turn a market into a thriving successful business giving your customers just what they want, value, choices and healthy options. Hear from one of the nation’s leading distributors on how to get the most out of the products you’re selling. A BIG THANK YOU TO CORE-MARK & KELLOGG’S FOR MAKING THIS EVENT SPECIAL. 9 11:15AM – 12:15PM – SALONS A, B, C “MAKING CENTS OUT OF TODAYS TRENDS” INDUSTRY ADVISORY COUNCIL’S JON GARRET Join Jon in discussing today’s mega trends and how to make “cents” of them. Jon will be discussing global flavors in ethnic foods, nutrition and food ethics. This is a round table experience sharing the knowledge of today’s biggest trends. A BIG THANK YOU TO WILCOX FARMS, BUNGEE & INNOVASIAN CUISINE FOR MAKING THIS EVENT SPECIAL. 11:15AM – 12:15PM – KITCHEN/DEN, (OPTIONAL-PAID EVENT) COOKING CLASS WITH THE CHEF Enjoy a hands–on interactive session with the hotel chef. Perfect for attendee’s guests. Classes are $15 per guest & space is limited to 30 people. 12:15PM – 3:30PM – RIO VISTA PAVILION & OPEN SPACES SHOWCASE/LUNCH Meet your industry partners at the Regional Showcase and learn more about their products and services. With over 100 exhibitors to visit, you’re sure to find creative, innovative ideas to take back to your operation. Visit all the showcase areas and get your showcase card stamped with all the Pacific Region characters, for a chance to win a Kindle Fire. Vote for your favorite March Madness themed vendor booth. 3:30PM – 5:00PM – SALON A, B & C BEST PRACTICES ROUND TABLE EDDIE OSTERLAND A BIG THANK YOU TO TYSON FOR MAKING THIS EVENT SPECIAL. 5:00PM – 6:00PM ATTENDEE FREE TIME 6:00PM – 7:00PM – B A L L R O O M PRESIDENT’S RECEPTION A BIG THANK YOU TO US FOODS FOR MAKING THIS EVENT SPECIAL. FOY E R Most of us truly enjoy hosting both business clients and friends at dinner as a way of being gracious, hospitable and sealing a new relationship or celebrating a well-established one. When that opportunity arises, we want the simple ideas that create an immediate, positive impact that will turn an ordinary experience into a lasting memory. But, choosing the menu for the event can be daunting and, even more so, selecting the wines that will enhance the various foods can be worrisome. Eddie Osterland, America’s first Master Sommelier, can help you erase any entertaining worries. Eddie offers a “new operating system” when it comes to creating a moment that no one will ever forget. Most dinner parties assume the same old model and getting a reservation at a famous restaurant simply isn’t enough anymore. Learn how to stand out from everyone else who haven’t learned Eddie’s Power Entertaining skills. Cocktail attire recommended. PRESIDENT’S RECEPTION: STATION 1: Chevre Cheese & Black Grapes Crispy Flour Tortillas, Sliced Black Grapes, & Layered Creamy White Montrachet Goat Cheese Paired with Domaine Sigalas, Assyrtko (Greece) STATION 2: Sushi Trio - Ahi-Masago, Cali Roll, Salmon Paired with Raventos I Blanc, CAVA Reserve (Spain) STATION 3: Baby Rack of Lamb Persillade Lollipops Herbed Lime–Thyme Rub, Seared in its own Juices Domaine de la Solitude, Chateauneuf du Pape (France) STATION 4: Roasted Creaming Fingerling Potatoe Spears, Stuffed with Shaved Prosciutto di Parma & Crumbled Pt. Reyes Blue Paired with Barth Charta dry Riesling (Germany) 10 6:45PM – 7:00PM – BALLROOM CULINARY CHALLENGE AWARD WINNERS A BIG THANK YOU TO US FOODS FOR MAKING THIS EVENT Culinary Challenge award winners announced. 7:00PM – 9:00PM – BALLROOM PRESIDENT’S DINNER Don’t forget your dinner tickets. No-host bar available in the lobby. SPECIAL. PRESIDENT’S DINNER: APPETIZER STYLE | COURSE 1: Braised Pinot–Cedar Salmon or Vegetarian Braised Shallots-Mushroom Bouchees Paired with Banshee Pinot Noir, Sonoma (California) ENTRÉE | COURSE 2: Roquefort Crusted Filet Tournedos with Wine Woodland Mitatke & Mushroom-Demi Wilted Baby Spinach-Kennebec Potatoes or Heirloom Roasted Tomato Eggplant Crepes filled with Ricotta, Mozzarella & Parmesan Cheeses & Black Quinoa Triangles Paired with 2007 Fifty Row Cabernet Sauvignon, Napa (California) Paired with 2009 Joyce Vineyards Pedregas vineyard Cabernet Sauvignon, San Benito County (California) DESSERT | COURSE 3: Wine–Poached Local Seckel Pears & Whipped Cream Sabayon Trays of “Hot Truffles” Specially prepared by SDSU Bakeshop 9:00PM – 12:00AM – CABRILLO 1 THE BLENDER For those guests that are having too much fun. Show off your singing skills at our karaoke night, while enjoying some munchies & drinks. 11 TUESDAY MARCH 27TH 2012 6:30AM – 7:30AM – FITN E S S C ENTER STRETCHING/JOG/RUN/YOGA Attendees are invited to get an invigorating start to the day by joining us for a morning workout. 7:00AM – 8:15AM – BREAKFAST D EN Enjoy a full breakfast buffet in the dining room (DEN) of the hotel. Don’t forget your breakfast ticket. A BIG THANK YOU TO NESTLE FOR MAKING THIS EVENT SPECIAL. 8:00AM – 12:00PM – LO B BY CONFERENCE CHECK–IN & REGISTRATION Registration & check–in. 8:15AM – 9:45AM – SALONS E, F, G & H ANNUAL BUSINESS MEETING During the Annual Business Meeting, regional officers are elected and the business of the Association is discussed. All conference attendees are invited and encouraged to attend. Voting Delegates-please allow sufficient time to check in & establish a quorum. SAM THE COOKING GUY B R E A K 9:45AM – 10:00AM 10:00AM – 12:00PM – SALONS E, F, G, & H SAM THE COOKING GUY *KEYNOTE SPEAKER A BIG THANK YOU TO CORE-MARK FOR MAKING THIS EVENT SPECIAL. Sam the Cooking Guy, winner of 12 Emmy awards offers an irreverent mix of humor and easy-toreplicate recipes that also happen to be healthy. Sam is known for his ‘big in taste and small in effort’ philosophy. His cookbooks include, Just a Bunch of Recipes, Awesome Recipes & Kitchen Shortcuts and Just Grill This. B R E A K 12:00PM – 12:15PM 12:15PM – 2:00PM – SALONS A, B, C, & D RECOGNITION LUNCH Join us for a fabulous luncheon to recognize all those who helped make this conference special. Don’t forget your lunch tickets. RECOGNITION LUNCHEON: COURSE 1 | SALAD: Mustard Glazed Shrimp Salad of Tart Apples, Lace Cilantro, Candied Walnuts & Ginger-Orange Vinaigrette COURSE 2 | ENTRÉE: Chicken – Goji Berry – Red Currant Glaze with Roasted Peewee Potatoes, Winter Savory Purple Asparagus & Lemon-Chive OR Warm Vegetarian – Penne Pesto Pasta, Yellow Brandywine Tomato Coulis & Chevre Cheese, Wilted Spinach Leaves & Toasted Pine Nuts COURSE 3 | DESSERT: Marinated Carlsbad local Strawberry Short Cake with Whipped Cream - Fig Balsamic Drizzle Specially prepared by SDSU Bakeshop 12 2:15PM – 3:15PM – SALONS E, F, G & H MARKETING, SOCIAL NETWORKING & APP CREATION Join us as Alexandria Diaz & her SDSU Marketing team discuss the importance of Social Networking in today’s market. Jon Carder, CEO of MOGL, & Carter Caster, Social Media expert will discuss MOGL’s customer loyalty platform that’s all about psychology & gaming mechanics. Samuel Keene, Digital Manager from Red Bull Media House will discuss how the company has been so successful in its transition from product to lifestyle branding. A BIG THANK YOU TO AGILYSYS FOR MAKING THIS EVENT SPECIAL. 2:15PM – 3:15PM – SALON F, G & H MOTIVATING STUDENT EMPLOYEES Join Coach Rich Hill of USD as he shares his experiences dealing with student athletes & how he motivates them to achieve their full potential. Also hear from three local university student employees for their perspective on what motivates them to be “star” employees & hear the results of a survey given to hundreds of student employees. A BIG THANK YOU TO DANNON FOR MAKING THIS EVENT SPECIAL. 2:15PM – 3:15PM – HOTEL BAR MIXOLOGY A great experience for guests to learn the art of mixing drinks with a bartender. Classes are $15 per guest and space is limited to 30 people. B R E A K 3:15PM – 3:30PM 3:30PM – 4:30PM – SIERRA 5 & 6 A MATTER OF TASTE Chefs Paul Melchior & Dave McHugh will lead you through two interactive tasting sessions while highlighting techniques and cooking concepts to increase flavors without adding unhealthy ingredients. A BIG THANK YOU TO CALIFORNIA RICE OIL, PORTLAND ROASTING & BREAKBUSH FOR MAKING THIS EVENT SPECIAL. 3:30PM – 4:30PM – SALON E HIGH SCHOOL STUDENT PANEL Listen & learn from a diverse group of High school students on what they like and dislike, bring your questions & to hear it straight from the source on what college and universities will need to provide to ensure happy new customers in their dining facilities. A BIG THANK YOU TO HORMEL FOR MAKING THIS EVENT SPECIAL. 3:30PM – 4:30PM – SALONS F, G & H MENU CREATION & RECIPE DEVELOPMENT Daryl Ansel & his UCLA team discuss the importance of disciplined menu development as they explore the case study of a “Feast at Rieber that outlines menu & recipe development from menu concept development, to test kitchen tastings to final approval to roll out. A BIG THANK YOU TO HEINZ FOR MAKING THIS EVENT SPECIAL. 4:30PM – 5:30PM ATTENDEE FREE TIME 5:45PM – LOBBY TRANSPORTATION TO HORNBLOWER Meet in the lobby of hotel for a chartered trolley ride to Hornblower Cruise (Trolley Charter leaves at 6:00pm sharp). Don’t forget your dinner ticket, drink tickets, NACUFS badge & trolley pass. 50’s attire suggested. 13 A BIG THANKTOYOU PEPSI FOR MAKING THIS EVENT SPECIAL. 6:00PM – 7:00PM – HORNBLOWER ‘BACK IN TIME 50’S RECEPTION/DINNER’ Put on your poodle skirt or leather jackets and join us as we step onboard the Hornblower to travel ‘Back in Time’ to the 50’s. Hornblower cruises offer salty bay breezes, sparkling waves and matchless natural beauty. Attendees will enjoy gracious hospitality and views of the Coronado Bridge, Cabrillo National Monument and splashing California sea lions. Don’t forget your dinner ticket, drink tickets, NACUFS badge and trolley pass. BACK IN TIME 50’s DINNER STATION 1: Assorted Crudité – Pink Horseradish Dip Pigs in a Blanket - Classic Yellow Mustard Classic Frito Pie with Meaty Chili & Shredded Cheese STATION 2: Slow ”Sam’s” Meat Loaf Garlic Mashed Potatoes Sautéed Carrots with Dill, Browned Butter & Brown Sugar Iceberg Lettuce, Cucumber, Tomato & Russian Dressing STATION 3: Crispy Fried Chicken Creamy Pork Sausage Gravy Buttermilk Biscuits Green Beans with Bacon STATION 4: Icelandic Fish Sticks – Fresh Lemon & Classic Tartar Sauce on the side, Tricolor Cole Slaw with Shredded Pineapple Baked Macaroni & Cheese DESSERT STATION (ON EACH DECK): Build your own Brownie Sundae – Vanilla Ice Cream & Warm Fudge Sauce Chocolate Chip Cookies Ambrosia - Orange Segments, Canned Fruit Cocktail, Shredded Coconut, Mini Marshmallows, Toasted Pecans & Cool Whip Assorted Jell-O Cubes with Whipped Cream Specially prepared by SDSU Bakeshop 10:00PM – 10:30PM TRANSPORTATION FROM HORNBLOWER Via Trolley system. Trolley leaves Seaport Village at 9:49pm or 10:14 pm. 10:30PM – 12:00AM – CABRILLO 1 THE BLENDER For those guests that are just having too much fun & don’t want the day to end, join us in the “Blender” for some after-hours fun! Show off your skills with a few rounds of Rockband & Wii games while enjoying some munchies & drinks. 14 WEDNESDAY MARCH 28TH 2012 6:30AM – 7:30AM – FITNESS CENTER STRETCHING/JOG/RUN/YOGA Attendees are invited to get an invigorating start to the day by joining us for a morning workout. 7:00AM – 8:15AM – DEN BREAKFAST Enjoy a full breakfast buffet in the private dining room (DEN) of the hotel. Don’t forget your breakfast ticket. A BIG THANK YOU TO NESTLE FOR MAKING THIS EVENT SPECIAL. 8:45AM – 9:45AM – SALONS E, F, G & H GENERAL CLOSING SESSION WITH FRED SCHAFER FRED SCHAFER A BIG THANK YOU TO JENNIE-O FOR MAKING THIS EVENT SPECIAL. Fred Schafer - Entrepreneur, Author, Consultant, Coach and Professional Speaker Fred “The Fit Food Dude” Schafer is dedicated to increasing the effectiveness and enhancing the lives of busy working professionals. He is the author of the books, “Striking Back at MediocrityThe Underdog method to Success” and “How Anyone Can Become a Lean, Fat-Incinerating, Anti-Aging Wellness Machine”. Fred is nationally recognized for his high energy, humorous and inspiring conference presentations that move audience members to pursue their professional and personal goals with great tenacity and to perform better, live stronger, and dream bigger in everything they do! 10:00AM TOURS OF CAMPUS DINING CENTERS Explore & tour the host campuses of SDSU, UCSD & USD. Check in with registration desk for schedule & details. 10:00AM – 11:00AM – CABRILLO 1 CONFERENCE RECAP Committee members from the 2012 & 2013 Regional Conferences will be discussing conference details and logistics. 15 GENERAL INFO Marriott Mission Valley Hotel Details Check-in 4:00 PM, Check-out 11:00 AM Free wi-fi in rooms & common areas - available for a fee in meeting rooms. Fitness Center The Marriott Mission Valley features a 24 hour fitness center with cardiovascular equipment & free weights. Guest Services • • Concierge Services Full-service business center Parking • • On-site parking: $3 Hourly, $14 Daily Valet parking: $18 Daily Transportation • • • Airport transportation: Express Shuttle Service $12 (one way), Reservations required. Estimated taxi fare: $25 (one way) Yellow Cab 619-444-4444. MTS Trolley System has stops at Mission Valley Marriott & connects to other public transportation options. For departure & route info: www.sdmts.com. Shipping • UPS Shipping and Handling Fees - The UPS Store will provide outbound UPS shipping for hotel guests at UPS’s retail cost. For all outbound guest shipments, guests will be charged an additional outbound handling charge. Check with hotel business center. Business Center • Free Copies and Fax – The Hotel will provide the Marriott Business Center standards of 20 free B&W copies daily and free incoming fax messages per guest when requested. Trolley Pass • You will receive an unlimited trolley pass for the week in your registration packet. A BIG THANK YOU TO PEET’S COFFEE FOR MAKING THE TROLLEY PASSES POSSIBLE. 16 CULINARY CHALLENGE HEATHER LANG – UNIVERSITY OF SAN DIEGO Traveling to San Francisco to fulfill her ambition of becoming a professional chef, Heather Lang began pursuing her dream as a student at the California Culinary Academy. After graduating with honors, Heather put her degree into action at some of San Francisco’s finest establishments. Heather honed her skills at Ernie’s Restaurant–one of San Francisco’s oldest & most famous eateries, served as the Pastry Chef for one San Francisco’s hippest restaurants – Harry Denton’s & rose to the top of her form while at the landmark four star Clift Hotel. After being lured away from the entrepreneurial side, departed from her position as General Manager & began a successful specialty cake business. Always missing her family, friends & the quiet gracefulness of Alpine, a small town thirty miles east of San Diego, Heather returned home & became part of the opening team at the University of San Diego’s Horton Award Winning Student Life Pavilion. JOEL CHAPMAN – UNIVERSITY OF CALIFORNIA– SANTA BARBARA Chef Chapman combines his training in classical French cuisine with eclectic ingredients, cutting edge technique, & artistic presentation styles to create elegant, engaging eating experiences. Chef Chapman graduated at the top of his class from Le Cordon Bleu in Paris. His international experiences as a world-class chef included the Michelin stared Restaurant Chiberta in Paris, France & Sucre Cacao Pastry Boutique also in Paris followed by the position of Chef de cuisine at the internationally acclaimed “The Bath House” restaurant in Queenstown, New Zealand. Chef Chapman was a private chef on a yacht serving the owner’s distinguished invitees for events like the Cannes Film Festival on the Cote D’Azur. He is currently the Special Event Catering Chef at UC Santa Barbara. 17 CULINARY CHALLENGE JOSEPH GUINTO – STANFORD UNIVERSITY Since in grade school, I start cooking for my family & friends. I noticed that Cooking was my passion & I wanted to follow my love for cooking by continuing my education. I went to California Culinary Academy/Le Cordon Bleu in San Francisco & graduated fall of 2001. My career as a chef started being an apprentice at various hotels in the bay area, Such as Radisson, Crown Plaza, Marriott Hotels. I started working at Stanford University in the summer of ‘03. I love the atmosphere, the camaraderie, & the quality that Stanford University brings & creates for their students, faculty, & staff. I’ve had the pleasure of working at different units & kitchens around Stanford Dining. It helped me appreciate the time, dedication, & commitment that the chefs here at Stanford provide for the students every day. I enjoy photography, traveling & spending time with my family. I love being around great chefs & learning their techniques & cuisine. You can probably find me roaming around San Francisco looking for the next best thing to eat or just hanging out at the Ferry Building, supporting local chefs. I continue to learn the wonderful art of cooking & trying to be better than I was yesterday. DANIEL DURFORT – AZUSA PACIFIC UNIVERSITY My name is Daniel Durfort & I am Executive Chef at Azusa Pacific University. I am a native of valley in France. I obtained my culinary arts degree in Tours, the town of my birthplace. Among prestigious places I worked in France were the Georges V Hotel in Champs Elysees, & The Elysees Palace for French President Pompadour’s Domaine del la Noaille. In 1979, I went on a culinary adventure & worked as Executive Chef in Hawaii in well known places including Hanalei Plantation Hotel on Kauai & Michael’s at the Colony Surf Hotel in Honolulu were I was honored with Gourmet Magazine’s, one of “America’s Top Tables.” I then made my way to California & worked at a well-known Classic French Restaurant named “La Parisienne” in Monrovia for 10 years. At the Present time, I really enjoy cooking at APU & hope to continue my culinary passion for years to come. I am enthusiastic to be a part of NACUFS & the 2012 Culinary Challenge. 18 CULINARY CHALLENGE AMY BELCAMP – UNIVERSITY OF WASHINGTON I have been working with food for most of my life. I developed a deep appreciation for food sources at a very young age, growing up around the sustainable fisheries industry of Southeast Alaska & spending many summer months working as a ranch hand all over the West & Southwest United States. I call it a surf & turf background. I decided to whole heartedly pursue my culinary dreams & moved to Seattle where I have lived & worked for 14 years. With encouragement from friends & family I went to culinary school, enrolling at North Seattle Community College in 2000. After only one quarter I was awarded the Le Dammes d’Escoffier Scholarship for excellence along with a full scholarship to attend Quillisascut Farm School in Rice, WA. While still in school, I had the opportunity to work with some the most talented chefs in Seattle. I completed school with a 4.0 GPA, the Student of The Year Award & a great job working at Seattle’s iconic Ray’s Boathouse. I have had the opportunity of opening restaurants & running them successfully as the Chef, working as an instructor for Farestart, & am now currenty entering my 5th year at the University of Washington. DIEGO STATE BENJAMIN JENKINS – SAN UNIVERSITY After cultivating his love of cooking throughout high school & Junior College in San Luis Obispo, Chef Ben began his formal training at The Culinary Institute of America in Hyde Park, New York. Upon graduation, Ben returned to San Diego working as the Sous Chef for the Napa Valley Grill. He then worked under the renowned Chef Jackson at the Lodge at Torrey Pines, & traveled the country working as a Sous Chef & Executive Chef in Lake Tahoe, Charleston, South Carolina & St. Cloud, Minnesota. Ben enjoys utilizing the fresh local ingredients grown here in San Diego to prepare flavorful & innovative dishes for all the guests of SDSU Catering. 19 CULINARY CHALLENGE MARY FERRER – UNIVERSITY OF CALIFORNIA– BERKELEY Mary grew up near San Francisco. Before coming to University of California, Berkeley, she earned her Bachelor of Arts in Mathematics at Dominican University. She later traveled the world working as a flight attendant. Inspired by her travels, Mary returned to California. At the Ritz Carlton, while earning her culinary degree at the California Culinary Academy in San Francisco. She worked as a cook and sous chef before earning a promotion to Executive Chef. Mary likes the challenge of satisfying diverse tastes. At UC Berkeley, with such diversity and culture and cuisine, she and her staff take pride in serving plenty of organic and sustainable ingredients DOUGLAS HINNERS – PACIFIC LUTHERN UNIVERISTY Douglas Hinners obtained his culinary degree from St. Louis CC at Forest Park, & his bachelor’s in English from Western Illinois University. He has worked in the restaurant industry in several facets since 1996, including a three year stent as a front of house supervisor in Yellowstone National Park. He cooked at several local restaurants in the St. Louis area including both Ralph’s & Gentelin’s in Alton IL, & then later worked as a bench hand at Duke’s Bakery. Douglas eventually took a position at the Ritz Carlton in St. Louis where he practiced garde mange, sushi, & pastry. After relocating to Tacoma Washington, he took a position as the lead cook at Pacific Lutheran University, where he happily works today as a sous chef. This is his second year participating in the NACUF’s Culinary Challenge. 20 CULINARY CHALLENGE DALE LAWSON – OREGON STATE UNIVERSITY Dale Lawson began cooking at home for his family & followed his culinary passion into his professional career. He started cooking at small restaurants in Washington State & developed a love for the bountiful seafood, livestock & produce that shape the cuisine of the Pacific Northwest. After working in restaurants for several years, he moved into the college & university sector of the foodservice industry. Starting at Whatcom Community College (WCC) & aiding at Western Washington University in Bellingham, he learned the skills needed to be successful in multi-format foodservice & catering operations. In 2006 he moved to Oregon to attend Western Culinary Institute (WCI) in Portland. During culinary school Dale worked at Portland State University in the production kitchen & catering department. After graduating with high honors from WCI, Dale became the Banquet & Sous Chef at Warner Pacific College in Portland. At Warner Pacific, Dale also aided other regional accounts in the form of culinary & managerial support at Concordia University, Linfield College, & the Camp Casey satellite campus for Seattle Pacific University. In 2009 Dale joined University Housing & Dining Services at Oregon State University (OSU) as Chef de Cuisine at McNary Dining Center. Through collaboration with the culinary staff at OSU he works in a common commitment to provide high quality, sustainable & nutritionally balanced menu offerings to the OSU community. RICK CAMPOS – UNIVERSITY OF CALIFORNIA– SAN DIEGO Rick Campos knew he wanted to be a chef as a young boy growing up in Newport Beach. At nine years old, he created a birthday cake for his mom—from scratch. During school he participated in any cooking class he could find, & to celebrate high school graduation he whipped up a gourmet dinner for a dozen of his High School classmates & their dates. After graduation, Rick enrolled in Orange Coast College as a Culinary Arts student while simultaneously attending Ma Cuisine Cooking School in Beverly Hills. Throughout his education he remained active in professional kitchens, soaking up knowledge & learning managerial operations, & his perseverance eventually culminated in his graduation from The Culinary Institute of America in New York as a true Gourmet Chef. Chef Campos is currently at UC San Diego’s Catering division after several years as an Executive Chef & catering expert at New York Food Company, & prior to that, the Main Lodge at Mammoth Mountain Ski Resort. Under his management, New York Food was nominated by Cater Source Magazine as Caterer of the Year in 2002 & 2004. 21 MARCH 21 – MARCH 23, 2013 SEE YOU NEXT YEAR IN RENO