Conference Schedule
Saturday, February 21
Culinary Challenge Check-In
Sunday, February 22
9am-11am Council Meeting Radisson
12pm-6pm Registration Radisson
1:30pm-2pm Transportation to Concordia Radisson Lobby
2pm-4:30pm Pre-conference Event - See the Light, Taste the Difference Concordia
This session will offer an insider’s look into the planning and construction process for the Concordia College campus center, from the first focus groups to the final outcome.
4:30pm-5pm Transportation to Radisson Concordia
5pm-6pm First Timer’s Forum Radisson
Discover everything NACUFS can do for you at this informative and interesting session.
6pm-6:15pm Transportation to Dinner Radisson Lobby
6:15pm-7pm President’s Reception Plains Art Museum
Sponsored by Burger King
7pm-7:30pm Welcome/Introductions Plains Art Museum
7:30pm-9pm Dinner Plains Art Museum
Sponsored by US Foods
9pm-9:15pm Transportation to Radisson
9:15pm- After Hours Hospitality Radisson bar
Monday, February 23
7am-7:30am Transportation to Concordia Radisson Lobby
7:30am-4:30pm Registration Concordia
7:30am-8:15 Breakfast Anderson Commons
Sponsored by Tyson and Land O’Lakes
8:30am-10am NOW, Discover your Strengths Centrum
Join Kyle Robinson from Gallup International Research & Education Center as he shares their revolutionary program to help you identify your talents, build them into strengths and enjoy consistent, near-perfect performance.
10am-10:15 Break Atrium
10:15am-10:30am Intro to Culinary Challenge Anderson Commons
10:30am-1pm Culinary Challenge Anderson Commons
Sponsored by Unilever
10:45am-12:15pm Regional Show and Tell Jones A/B
Join us for this great opportunity to see what other colleges and universities are up to. Gather some great new ideas or improve on already existing ideas.
12:15pm-1:15pm Buffet Lunch/Culinary Challenge Wrap Up Anderson Commons
Sponsored by Blue Bunny and Novamex
1:15pm-1:30pm Break
1:30pm-2:30pm Interest Sessions:
Why Choose Organic, Fair Trade, Specialty Coffee?
There are many social, eco and overall quality issues involved when it comes to choosing coffee. Join Michael Applen and Roastmaster Jesse and discover what you need to know when deciding which coffee best suites your needs.
Building Green
Join Ellyn Elson as she discusses the history of green building, introduces green materials available today, and uncovers energy efficiencies. Ellen will also discuss financial and design considerations.
Foodways of East & Southest Asia
Asian Cuisine continues to be one of the fastest growing food trends in North Ameria, crossing all boundries of flavors, textures and imagination. This session will provide a brief history of Asian flavors, current flavor trends and what is on the horizon for Asian foods. In addition, you will be able to taste a variety of different samples and receive recipes to take home.
Eight Top Trends in Merchandising and How They Can Work For You
Better merchandising is a critical component in any retail foodservice operation, one that requires a good grounding in theory, specific tactical skills and the high touch appreciation of a presentation specialist. Nancy Lane, account development manager for the Hubert Co., will address the latest trends in foodservice merchandising and how you can use these trends to improve the look and feel of your cafe and servery lines. This session will include a great hands-on workshop.
2:30pm-2:45pm Break Jones
2:45pm-3:45pm Interest Sessions:
Fresh Convenience
How can your facility live up to the demands for fresh menus without busing your budget? What are easy cost effective ways to stretch your dollar? Schwan’s Food Service Corporate Chef, Mike Janosik will explain how to blend fresh and convient foods through a live cooking demonstration. You will also discover what new fresh trends are emerging on campuses around the country.
Discovering Profits
Join ULF specialists Lee Nordin, Dean Hiracheta and Rich Johnson as they focus on maximizing your products, your money and your people. As competition for customers and profits becomes more intense, find new ways, and be reminded of old ways, to make the most of what you already have.
Local Foods…From Heirloom Veggies to Bacon
Noreen Thomas works with teens to grow local food for local banquets to high end restaurants. What messages does your food have and how do you connect local farms to your event? Find interesting ideas as well as put the zing back into planning food that is long remembered and savored, making a positive impact in your community.
A9 Exposed
Lauren Heising, RD, the University of Colorado’s resident expert on allergens shares with you the A9 Exposed project. This informative presentation uncovers the nine recognized allergens that are present in the foods we consume everyday! Join her for this exciting program, as she gives you the tools to expose the allergens lurking on your lines!
4:00pm-4:30pm Transportation to Hotel
5:15pm-5:45pm Reception Radisson
Sponsored by Brakebush
5:45pm-6:15pm Transportation to Dinner Radisson
6:15pm-8:15pm Experience FM Dinner Various
Sponsored by Basic American, Bunge Oil, Johnsonville and Upper Lakes Foods
8:15pm-8:30pm Transportation to Divas & Rockstars
8:15pm-midnight Dessert, Culinary Challenge Awards, Hospitality Suite
Sponsored by Schwan’s and Sysco
continuous 9pm-midnight Transportation to Hotel
Tuesday, February 24
7:30am-8am Transportation to Concordia Radisson
7:30am-1pm Registration Concordia
8am-8:30am Breakfast Anderson Commons
Sponsored by General Mills
8:30am-9:30am Business Meeting Centrum
9:30am-9:45am Break Atrium
9:45am-11:15am Sustainability: The Logistics Centrum
A panel of experts from Yale, University of Montana and University of California - Berkeley will lead a discussion on sustainability in college and university food service.
11:15am-11:45am Break Jones
Sponsored by Innovasion
11:45am-12:45pm Interest Sessions:
LOHAS: Lifestyle of Health & Sustainability
Shawn LaPean, director for Cal Dining at UC Berkeley will discuss how in five years Cal Dining has doubled revenues, increase customer satisfaction and became one of the “greenest” college dining programs in the country. Come discover the ways Cal Dining is meeting student expectations for LOHAS: Lifestyles of Health and Sustainability.
Trayless Dining: The Do’s, Don’ts, and Disappointments
Is trayless dining here to stay? Are your customers comfortable with no trays or are they demanding their return? During this session, Concordia College’s Janet Paul Rice and Porter Khouw Consulting’s H. David Porter, FCSI, will discuss the do’s and don’ts you need to know before going trayless and will share with audience members real examples of operators who have had success and others who faced disappointment and backlash from customers.
The World of Group Purchasing
Dietitians, Who Needs ‘Em?
Discover how the field of nutrition is changing in relation to food service and how having a Registered Dietitian on staff can enhance your operation. Vanessa Berg, MS LRD, will identify the nutrition concerns of college students and explain how a registered dietitian is a necessary addition to dining services and the campus community as a whole.
12:45pm-1:15pm Transportation to Civic Center
1:15pm-3:45pm Showcase Civic Center
3:45pm-4pm Travel Time
4pm-5:30pm Head, Heart and Backbone: Making Decisions to Balance Your Life and Career
Tom Champoux offers an approach on how to handle commitment issues, balance head, heart and backbone, and help you discover what causes your stress.
6pm-6:30pm Transportation to Hjemkomst Center
6:30pm-8:30pm Reception/Tastings/Dinner Hjemkomst
Sponsored by Computrition, Food Services of America, Nestle and Premier
8:30pm-9pm Transportation to Radisson
9pm- After Hours Hospitality Radisson
Wednesday, February 25
7:30am-8:30am Breakfast/2010 Presentation Radisson
8:30am-10:00am Life Beyond Tofu, or Please Pass the Seitan
Join chef and dietitian Nancy Berkoff for a rollicking romp through the world of vegetarian food service. Become one with the edamame while aquiring the skills to satisfy your vegetarian customers!
10am-10:30am Closing Remarks Radisson
NACUFS
