Culinary Educator Summit Agenda

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Sun, Jul 16

Time	Session
07:30 AM–05:00 PM	Event Registration Open Hall D Foyer
09:00 AM–09:45 AM	Opening Session: Teaching Food as a System- The Importance of Food Systems Concepts in Culinary Education 243 Esc Opening Session: Teaching Food as a System- The Importance of Food Systems Concepts in Culinary Education As culinary educators it's our responsibility to approach to food and its impact on people, industries and the world, as we form the next generation of food professionals. Johnson & Wales Dean Jason Evans PhD will share his insights on today's culinary students and why they should understand the economic, ecological and political dimensions of the food system, so they can more nimbly respond to rapidly changing consumer preferences for "conscientious" food. Learn how you can include concepts in your program which highlight the reasons why culinary education must reflect that in ways that prepares graduates to be more nimble when working within the modern food landscape. ? After participating in this presentation, the attendee will be able to: Discuss the economic, ecological and political dimensions of the food system. Describe what skills graduates need to thrive within the changing modern food landscape.
09:45 AM–10:00 AM	Session Break
10:00 AM–10:45 AM	Breakout Option 1: Ingredient Functionality- Using Science to Engage Culinary Students 255 - 257 Esc Breakout Option 1: Ingredient Functionality- Using Science to Engage Culinary Students With so much applied science in contemporary kitchens today, students are inclined to excitement over processes that occur during the basic fundamentals of cooking. We as culinary educators can tap into that excitement by conveying those processes through demo technique and thorough and accurate play-by-play explanation. Chef Lance Nitahara CEC, Instructor at The Culinary Institute of America in Hyde Park, NY will demonstrate a classic and contemporary consomme clarification as well as a triple-cook technique on basic french fries to illustrate his teaching methodology. After participating in this presentation, the attendee will be able to: Recognize the value of new ideas in instruction for teaching basic cookery skills through the science of food. Understand teaching methodologies and learning best practices for engagement in the kitchen classroom.
10:00 AM–10:45 AM	Breakout Option 2: Kitchen Metamorphosis- Edible Insects Esc Breakout Option 2: Kitchen Metamorphosis- Edible Insects Did you know that there are over 2000 species of edible insects with wildly different flavor profiles, textures, and functionality that are regularly enjoyed by over two billion people in over 80% of the countries around the world? Please join Chef Joseph Yoon as he shares the tremendous potential and innovation of how Edible Insects and Insect Agriculture can enhance food security, create innovative food systems with alternative proteins, provide livelihoods in rural and urban areas, and support a healthy and biodiverse ecosystem. Learn not only about why the UN’s Food and Agricultural Organization endorses edible insects to address food security and sustainability, but the psychology of how Yoon (and the industry) have successfully been transforming a global mindset towards the growing acceptance of eating insects.
10:45 AM–11:00 AM	Session Break
11:00 AM–11:45 AM	Breakout Option 1: Examining Food Trends; Focus on Global Flavors & Cuisines 243 Esc Breakout Option 1: Examining Food Trends; Focus on Global Flavors & Cuisines During this session, Cornell University's School of Hotel Administration Lecturer, Lilly Jan PhD, will examine the coming trends of food flavors, cooking styles, and global cuisines. The presentation will include the changes happening in food service segments and operations to see how to meet the changing market. Discussion to include how to translate these concepts and trends into your curriculum to best prepare students for today's industry and job market. After participating in this presentation, the attendee will be able to: Examine the up-and-coming trends for food flavors, cooking styles, and global cuisines. Identify how to translate these concepts and trends into your curriculum to best prepare students for today's industry and job market.
11:00 AM–11:45 AM	Breakout Option 2: Sweet Success; What's Next in Cutting Edge Baking & Pastry Instruction Esc Breakout Option 2: Sweet Success; What's Next in Cutting Edge Baking & Pastry Instruction The proof is in the pudding....East as Pie...Piece of Cake? Our expert panel of Baking Instructors will discuss their insights on the future of Pastry education. Learn how they are incorporating innovation, cutting-edge skills, and tactics that you apply in your classroom. How have they revamped, updated and refreshed the learning opportunities and labs for both new and seasoned students to best prepare them for careers in today’s baking industry. Learn how to update your CTE pastry program to best align with the current needs of today's job market and how to attract and engage baking students from Generation Z - and the up and coming new cohort; Generation Alpha. After participating in this presentation, the attendee will be able to: Identify how to update your CTE pastry lesson plans, labs, equipment and projects to meet the current needs of today's baking job market. Understand how to attract, retain and engage today’s baking students.
11:45 AM–12:00 PM	Session Break
12:00 PM–01:00 PM	Lunch and Learn: You Don't Know What You Don't Know- Chef Jennifer Booker 252 - 254 Esc Lunch and Learn: You Don't Know What You Don't Know- Chef Jennifer Booker You Don't Know What You Don't Know: Things I Wish I Had Learned in Culinary School Chef Jennifer Booker, Owner of Bauhaus Biergarten, President of Les Dames d'Escoffier International-Atlanta Chapter, James Beard Foundation Impact Fellow, culinary educator and celebrated cookbook author will share her thoughts on what she wishes she had actually learned in culinary school. From entrepreneurial skills to business marketing to food waste prevention and beyond, Chef Booker will share her thoughts on what should be added to today's curriculum to ensure graduates can meet the demands of the current industry needs. During this session, enjoy a special lunch prepared by Chef! Box lunch menu: ~Coca Cola Barbequed Chicken ~Caribbean Sweet Potato Salad ~Grilled Corn Salad with Mixed Greens ~Triple Chocolate Chip Cookies
01:00 PM–01:15 PM	Mini Session: Mental Wellness for Culinary Educators, Students & Rising Culinarians (CHOW) 243 Esc Mini Session: Mental Wellness for Culinary Educators, Students & Rising Culinarians (CHOW) TBD
01:15 PM–01:30 PM	Session Break
01:30 PM–02:15 PM	Breakout Option 1: Making the Connection! Incorporating CORE and STEAM Educational Theories; Through Practical Application in Culinary, Baking and Pastry Education 255 - 257 Esc Breakout Option 1: Making the Connection! Incorporating CORE and STEAM Educational Theories; Through Practical Application in Culinary, Baking and Pastry Education Join Chef Marshall Shafkowitz, Executive Director – Brightwater: A Center for the Study of Food in Arkansas for this session as he shares how/why outcomes show the connection between general education outcomes and practical application. Benefits of STEAM theory include developing problem-solving skills, encouraging creativity and collaboration, and preparing students for the future workforce During this session learn about oral communication via presentation to meet common core requirements and general education outcomes, and how these effect culinary/pastry arts education today. After participating in this presentation, the attendee will be able to: Discuss the concept and practice of developing problem-solving skills, encouraging creativity and collaboration, while preparing students for the future workforce Detail how oral communication via presentation can be used to meet common core requirements and how this can effect culinary/pastry arts education outcomes.
01:30 PM–02:15 PM	Breakout Option 2: “Trending" in Foodservice Education: Utilizing Technology to Increase Student Engagement 243 Esc Breakout Option 2: “Trending" in Foodservice Education: Utilizing Technology to Increase Student Engagement In today's hospitality business world, we know that students, industry professionals, and foodservice educators should now be tech savvy to advance in education and the foodservice industry. During this session, join Chefs; Kathleen Vossenberg CEC, CCE, M.Ed, Jesse Jackson III CMB and Lisa Kirschner as they share how they are shaking up traditional education models by revamping their kitchen classrooms and lesson plans, by using new tools and technology to excite their students. Recent studies show that a growing number of instructors and professors are incorporating technology, online learning projects and social media into their classrooms to enhance active learning opportunities for students and seeing positive results in educational development and outcomes. From YouTube and Facebook, Instagram to LinkedIn - social platforms are now a factor in influencing how students learn and interact today and can help graduates find jobs in a marketplace that now recognizes these digital tools as key for both networking and idea sharing. By incorporating these tools with intention, we’ll discuss actionable strategies for supplementing traditional lectures and labs with modern assignments that can increase engagement while having a positive influence on the way your students absorb and share information through the tools available in today's modern classrooms. After participating in this presentation, the attendee will be able to: Understand how to incorporate virtual learning, online learning projects and social media to enhance active learning opportunities for students to achieve positive educational outcomes. Define actionable strategies for supplementing traditional lectures, labs, and assignments through use of technologies that can increase engagement.
02:15 PM–02:30 PM	Session Break
02:30 PM–03:15 PM	Kitchen Leadership - Anne McBride PhD 243
03:15 PM–03:45 PM	Mini Session: United Classrooms; Inclusivity - Name it, Aim it, Claim it! 243 Esc Mini Session: United Classrooms; Inclusivity - Name it, Aim it, Claim it! TBD After participating in this presentation, the attendee will be able to: Analyze ways to create a safe, inclusive classroom environment, where learning and sharing is done with respect for all. Describe the positive changes in today’s workplaces and kitchen classrooms and identify how to celebrate and learn from differences in culture, race, learning ability, and beyond.
03:45 PM–04:30 PM	Closing Session: Shaping The Future of Foodservice Instruction; A Call to Action for Educators 243 Esc Closing Session: Shaping The Future of Foodservice Instruction; A Call to Action for Educators What’s Next in Culinary & Pastry Education Engaging Instruction reimagine your instruction From learning skills & earning experience to completing credentials & training, career & technical education gives students so many pathways to success. That’s why we must raise the bar & give students more opportunities to prepare for the careers of today & tomorrow. After participating in this presentation, the attendee will be able to: Summarize the key takeaways from the summit and sessions. Explain areas that need improvement in today’s culinary education for secondary, post-secondary, and workforce development training programs. Understand the benefits of credentials & specialized training opportunities that provide pathways for student and program success.
04:30 PM–05:30 PM	Turkish Tastes Educational Session 255-257 Esc Turkish Tastes Educational Session TBD