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

Information For:

current students
faculty and staff		 parents
alumni		 high school students
admitted students