Session Details
Communicating Effectively with Employees and Stakeholders – and Why it Matters
Diane Hurd
Senior vice president & partner, Inspire PR Group
Participants will explore the critical role of communication in the culinary industry. The session will cover essential traits of a culinary leader, offering best practices for enhancing both verbal and written communication skills. Attendees will learn how to lead with values, select the right words, manage non-verbal cues, and build strong communication channels with their teams, ultimately fostering a more collaborative and effective work environment.
Culinary Training in Dining Services: The Evolution of Line-level training at The Ohio State University
Ben Flores, CEC
Culinary instructor, OSU
Rachel Stefanic
Training and development senior analysist, OSU
David Wolf, CEC
Culinary instructor, OSU
Join us for an engaging session that explores the culinary training provided to line-level employees at The Ohio State University. We will cover essential skills that equip participants with the tools they need to succeed in a dynamic kitchen environment. We will also delve into the evolution of culinary training within dining services, highlighting key developments and best practices that have emerged over the years. This retrospective will provide insights into how training methods have adapted to meet the demands of a diverse culinary landscape. Finally, we will reflect on the first year of culinary training initiatives at Ohio State University (OSU). Attendees will gain a unique perspective on the challenges faced and accomplishments achieved in this inaugural year and explore how they too could develop a similar program on their campus.
Inspiring the Future: Culinary Trends Shaping the Campus Dining Experience
Vice president of trends and innovation, Dig Insights
Step into the future of campus dining with this dynamic, trend-driven keynote that reimagines the culinary landscape. Dive deep into leading-edge ingredients, flavors, and textures poised to energize the dining experience for on-campus diners. This session offers a visionary look at trends shaping tomorrow’s meals and eating experiences. Attendees will walk away with actionable ideas and fresh inspiration that will elevate their dining programs. Take aways include:
- Trend Exploration: Discover future-facing culinary trends for campus dining.
- Inspiration for Chefs: Learn from global and local culinary experiences.
- Ingredients & Flavors: Deep dive into ingredients that elevate dining.
- Practical Applications: Walk away with actionable ideas for your campus.
Leading with Systems: How to Empower your People
Founder, The Restaurant Boss
Leadership isn’t an innate talent some of us were born with. There’s no such thing as a "natural leader." It’s a learned skill, and like any other, the more you practice, the better you become. But leadership doesn’t have to be a long, uphill journey. There are proven strategies and shortcuts that can accelerate your growth dramatically.
As a chef with nearly 30 years of experience in 5-star kitchens, running four of my own restaurants, and coaching restaurant owners and operators worldwide, I’ve learned one undeniable truth about leadership: Great leaders don’t manage people—they manage systems!
Navigating Difficult Conversations
Diane Hurd
Senior vice president & partner, Inspire PR Group
In this session, participants will delve into strategies for overcoming common communication challenges in the culinary industry, such as navigating high-pressure environments and addressing language or cultural barriers. The session emphasizes the importance of engaging in difficult conversations and offers practical tips for preparing, managing confrontations, and following up effectively. Attendees will also explore messaging as a tool for engagement and participate in an interactive exercise to apply these techniques in real-life scenarios.
Pumping Up Your Recipe Costing
Mark Kelnhofer, CFBE, CTA, MBA
President & CEO, Return On Ingredients®
This session will take you on a journey of combining the speaker's passion for numbers and data with your passion for the industry – food, beverage, and superior service. Learn how to apply a unique methodology to discover what producing the menu items for the guest experience really costs you, and then learn how to re-engineer your menu for success and profitability.
Understanding Your Hospitality Operation's Financial Statements
Mark Kelnhofer, CFBE, CTA, MBA
President & CEO, Return On Ingredients®
As a leader in the operation, it is important to understand the basic financial statements and methods of analysis. Learn how to read and interpret the income statement and balance sheet for your operation. Understand how to enhance the details of these statements and implement other financial tools.
Kitchen Labs:
Hog Mastery: A Culinary Journey from Bacon Basics to Global Pork Dishes
Sponsored by Hormel Foods
Barry Greenberg, CEC
Culinary team lead, Hormel Foods
James Murray, WCEC, MWMCS
World Certified Executive, Chef-World Association of Chefs Societies
In this immersive culinary workshop, chefs will gain hands-on experience in pork fabrication, including the breakdown of half a hog, and develop a deep understanding of bacon. Through interactive demonstrations, participants will explore the nuances of bacon creation, flavor variations, and pricing factors. As student populations diversify, chefs will also have the chance to discover and prepare globally inspired pork dishes, leaving with practical techniques and ideas to enrich their campus menus. Join us for a unique experience that combines skill-building, cultural insights, and culinary creativity!
A Lesson in Cauliflower: Mastering Vegan Cuisine with Cauliflower
Sponsored by Sodexo
Wesley Turnage, CEC, CCE, CCA, FMP
Culinary Director, North America Sodexo Campus
Shane Miller, CEC
Assistant chef, Sodexo
Take your culinary skills to the next level with Vegan Vegetarian Cookery, an interactive class designed for chefs eager to explore the limitless possibilities of plant-based cooking. Our focus ingredient? The ever-versatile cauliflower, transformed into six innovative dishes that challenge the notion that vegan food has to be boring.
What You’ll Learn:
- Cauliflower Espuma: Light, airy, and full of flavor.
- Cauliflower Tuille: Crispy, elegant garnishes for a refined touch.
- Truffle Cauliflower Steak: A luxurious main course infused with truffle essence.
- Chili and Lime Cauliflower Florets: Bold, zesty bites with a kick.
- Beet and Cauliflower Purée: A vibrant, silky base with earthy and sweet notes.
- Buffalo Cauliflower Taco with Avocado Crema: A spicy, creamy twist on a classic taco.
This class combines hands-on experience with advanced techniques, flavor innovation, and artistic presentation. Perfect for chefs who want to elevate their vegan repertoire and redefine what’s possible with plant-based cuisine.
Physiology of Taste and Flavor
Sponsored by Idahoan Foods
Richard Hoelzel, CEC
Senior corporate executive chef, Idahoan Foods
An overview and in-depth review of how the human brain and other factors identify taste, texture, and flavor. The attendees will understand the five senses that impact how to identify foods' unique tastes and dive into a better understanding of how the taste and texture derive flavor. We will then work with products that are presented dried and discover the ability to manipulate the taste, texture, and flavor. We will finish with a recipe development session using fresh-dried products to allow the attendee to introduce unique flavors that would be impossible using produce that has just been harvested, frozen or refrigerated.
Speakers

Avishar Barua
Avishar Barua is a chef who loves to poke fun at himself as much as he does at the culinary world. Born in Columbus, Ohio, to Bangladeshi immigrant parents, Avishar’s path was anything but conventional. After earning degrees in biology and psychology from Ohio State, he made the logical decision to... become a chef. His culinary journey took him from local restaurants in Ohio to the high-stakes kitchens of New York City, including stints at WD~50 and Mission Chinese Food.
Returning to Columbus, Avishar made waves with his Cheesy Brisket Crunch at Service Bar, a dish that got him into the pages of Food & Wine magazine—though he’ll tell you it’s just a fancy Taco Bell knockoff. He went on to compete on "Top Chef" Season 18 and somehow managed to beat Bobby Flay, much to his own surprise.
In 2022, he opened Joya’s Café and Agni, where he’s known for creating "Seriously Fun Dining" experiences. Both restaurants were recognized as some of the best new spots in Columbus by Columbus Monthly in 2023. Avishar is passionate about improving the culinary industry, and while he’s racked up awards, including a James Beard nomination, he’s more focused on making the world a better place, one plate of food at a time. Oh, and he still thinks Columbus is the best city in the world, but he might be a little biased.
Ben Flores, CEC
Chef Ben Flores is an Alabama native who has lived in Columbus since 2021. After graduating from the University of Alabama in 2015, he pursued a career in restaurant and hospitality management before settling in Columbus. He joined Chapman’s Eat Market in 2021 and was the sous chef to a James Beard nominated team. After his time at Chapman’s Eat Market, he accepted the role of Culinary Instructor at The Ohio State University, where he teaches Food Production Management for the Restaurant and Hospitality Department. He has an Italian-American, Mexican-American, and Gulf Coast Southern style culinary background. His personal goals in the industry focus on the training and development of young service industry professionals.
Barry Greenberg, CEC
With culinary interests that started in the family kitchen of his aunt’s Vermont farm, Chef Barry Greenberg went on to become executive chef at the University of Iowa. His 30-year tenure has given him invaluable insights across all aspects of foodservice, but his impressive industry experience doesn’t stop there.
Greenberg has received countless industry awards and accolades throughout in his career, including grand prize winner of Minor’s® Flavor Expedition Recipe Contest and top honors at the Cattleman’s “Best of the Barbecue” competition. He’s also a certified barbecue judge with the Kansas City Barbecue Society and has been a National Certification Committee member with ACF since March of 2021.
Cooking is where Greenberg feels most at home and finding ways to connect through food is what he loves most about the foodservice industry. To him, it’s always about the people, whether it’s the guests he serves or the chefs who inspire him.
Ryan Gromfin
Ryan Gromfin is a business coach, professional speaker, chef, restaurateur, and founder of TheRestaurantBoss.com, restaurant profit software, clickBACON.com, and ScaleMyRestaurant.com. He’s a sought-after, multi-year speaker for prominent events such as The National Restaurant Association Show and his groundbreaking book, Make It Happen, is a pivotal guide for success in the restaurant industry. As The Restaurant Boss, he’s the most followed restaurant coach globally, helping restaurants increase profits, improve operations, and scale their businesses.

Richard Hoelzel
Richard Hoelzel brings 35 years of culinary expertise, holding prestigious certifications as a food management professional and certified food protection professional. He also earned his certified dietary manager accreditation from the University of North Dakota and an associate of science in culinary arts from the Culinary Institute of America.
Hoelzel’s career began with PepsiCo before transitioning to leadership roles at Hyatt Hotels International and ITT Sheraton Hotels. He later joined Culinary Concept & Consulting and ARAMARK Food Services, gaining extensive experience in diverse culinary operations. In 1999, he became part of the Compass family of brands, where he served as corporate executive chef for Compass Group until 2016. He then assumed the role of regional director of operations with Bateman, a former Compass Group member. Currently, Hoelzel is the corporate executive chef at Idahoan Foods LLC in Idaho Falls, ID, where he collaborates with research and development and sales teams to advance the company’s mission of delivering wholesome ingredients to every table.
Hoelzel has received numerous accolades, including being named Mentor of the Year by the American Culinary Federation in 2010. His achievements also include serving as a Culinary Olympic Team Member for ITT Corp., earning the title of Culinarian of the Year for the Federal Reserve Southern Region, and being recognized as Chef Instructor of the Year by the University of Chicago. Additionally, he was honored with ARAMARK’s Southwest Region Innovation Award.
Hoelzel has contributed to the industry through his leadership roles, serving on the board of directors for the Association of Nutrition & Foodservice Professionals and as a board liaison in leadership development for the same organization. As a founding member of the Inclusion Network at LeadingAge, Richard is passionate about fostering inclusivity, ensuring everyone, including LGBTQ+ individuals, has a valued place in society.
Diane Hurd
Diane Hurd currently serves as senior vice president and partner at Inspire PR. As one of the founding members of the firm, she has been integral to Inspire’s development, shaping internal business operations, enhancing client services, and supporting the growth of the team. With more than 17 years of experience, Hurd leads account teams serving major U.S. food companies and restaurants, state and national agriculture organizations, schools, corporations, and nonprofits. Her results-oriented approach and deep experience driving strategic media relations, advertising and marketing, and issues management initiatives serve Inspire’s clients well. Hurd is a trusted crisis communications advisor and regularly speaks at conferences across the country.
Mark Kelnhofer, CFBE, CTA, MBA
Mark Kelnhofer, president and CEO of Return On Ingredients® LLC, is an international speaker and author on recipe costing and menu engineering. He has more than 25 years of experience in bottom line-boosting accounting. Mark holds a Masters in Business Administration (2005) and a bachelor’s in accounting and business administration (1993) from Ohio Dominican University in Columbus, Ohio. He is a lecturer at The Ohio State University and adjunct faculty at Georgetown University, instructing food, beverage, & labor cost controls. He also sits on several hospitality advisory boards, including Ohio University (Athens, Ohio) and Hocking College (Nelsonville, Ohio).
Shane Miller, CEC
After serving in the U.S. Navy, Shane Miller attended The Culinary Institute of New Orleans. Throughout his diverse career, he’s worked on large scale events such as Super Bowl XXVI, U.S. Formula One Grand Prix, the Masters, and film production catering teams. Miller served as area executive chef with Sodexo’s Leisure Division, where he oversaw food & beverage operations at the Palms Casino Resort Las Vegas, the Winstar Casino in Norman Oklahoma, and the Hollywood Bowl in Los Angeles.
He brings a mixture of passion, intensity and love of cooking to his dishes. Starting as a young boy, Miller would stand beside his “Maw Maw,” picking chicken while she made roux for gumbo. He has competed in and won various Food Network culinary competitions including Guy’s Grocery Games and Cutthroat Kitchen.

James Murray, WCEC, MWMCS
James Murray is a highly accomplished Executive Chef and Domestic and International Market Development Manager for the esteemed National Pork Board, headquartered in Des Moines, Iowa. With a passion for pork and a keen eye for innovation, education, and promotion, James has been a driving force in supporting pork producers and elevating the culinary world.
Before joining the National Pork Board in 2013, he honed his skills and culinary expertise as a Corporate Chef and Sausage Evangelist for Johnsonville Sausage for five years. Prior to that, James made his mark as the Senior Innovation Chef at Unilever Foodsolutions for an impressive 15 years.
An esteemed member of the culinary community, James actively participates in the American Culinary Federation. He has held esteemed positions, including serving as the Greater Des Moines chapter president. In recognition of his exceptional culinary achievements, he has been honored with the prestigious titles of "Chef of the Year" and "Certified Executive Chef," as well as receiving the distinguished "Presidential Medallion." Taking his talent beyond borders, he has also earned the World Certified Executive Chef certification through the esteemed World Association of Chefs Societies. In a crowning achievement in 2021, James was rightfully inducted into the revered World Master Chefs Society, a testament to his outstanding contributions to the culinary world.
Beyond his professional endeavors, James finds joy in the world of competitive BBQ, showcasing his skills as a seasoned BBQ competitor and serving as a Kansas City Barbecue Society and Steak Cookoff Association judge. His expertise extends to the World Food Championships, where he holds the title of Master Judge, and he is also a Certified Meat Cutter.
James Murray is undoubtedly a culinary powerhouse, a visionary leader, and a relentless advocate for the pork industry, leaving a lasting impact on the world of food and inspiring fellow chefs and pork enthusiasts around the globe.

Rachel Stefanic
Rachel Stefanic serves as the learning and development senior analyst for The Ohio State University Office of Student Life, Dining Services. In this role, she supports the staff development of over 300 full time staff and 2500 student employees. Stefanic pulls from her 23 years of food service experience and 18 years developing, facilitating, and training adults in a classroom, virtual, and on the job employment setting. Her vast portfolio of responsibilities includes implementing a variety of learning techniques to meet the unique demands of a large university food service staff. Stefanic’s roles continue to address the challenges of the department’s vast portfolio of job titles, multi- generational staff, differences in food service styles, all while aligning with the student development goals of the office of student life.
Stefanic’s education consists of a Bachelor of Science in Human and Consumer Sciences degree and a Master of Science in Human and Consumer Science degree, both from Ohio University. Her Masters theses allowed her to work closely with The Research Chef’s Association and evaluate the membership’s competencies in the field of Culinology®. The results of the research established a foundation to build training and professional development programs among membership, along with two published articles in the Journal of Food Science and Education and Journal of Culinary Science and Technology.
Wesley Turnage, CEC, CCE, CCA,FMP
As the lead for the Campus Culinary Team, Chef Turnage is creating new pathways for our culinary teams to pave the way for the future of our Sodexo Dining Programs. With an extensive career spanning almost 3 decades as an Executive Chef his leadership and experience have come from a varied past of Healthcare, Private Clubs, Hotels, Resorts, Private Restaurant Ownership and more. His tenure with Sodexo has shown great growth starting as a Campus Chef in the Unit and working through several positions as Senior Area Executive Chef, Area General Manager and now serving as the segment lead. His passion and experience will bring great things to the landscape of food on campus for years to come.
Shelby Walsh
Shelby Walsh is a foresight expert that lives and breathes trends and innovation and has been featured in the New York Times, the Financial Post and TIME, sharing data-driven insights that showcase food and beverage, retail, lifestyle, tech and marketing trends.
Walsh has well over a decade of experience aiding brands such as Pernod Ricard, McDonalds, Kraft Heinz and Nestle as they navigate the future. She delivers custom trend research, helping clients to find better ideas, understand their consumer and understand cultural drivers and shifts on a deeper level.
Walsh has helped hundreds of blue-chip clients better prepare for the future, running dozens of events to educate professionals on market opportunities

David Wolf, CEC
David Wolf’s interest in cooking began at age 14, observing the preparation and enjoying traditional regional Italian cuisine in his grandmother’s kitchen. His first restaurant position at age 15 launched his lifelong career in culinary arts. Wolf's education took place at La Varenne Ecole de Cuisine, Paris, France; The International School of Confectionery Arts; The Culinary Institute of America, St. Helena; and The Greenbrier, White Sulfur Springs, West Virginia. He is a member of the World Association of Cooks, the Philadelphia esteemed Commandries des Costes du Rhone, and a 35-year member of the American Culinary Federation (ACF) and current chairman of the ACF's Columbus chapter.
Since 2010, Wolf has held an adjunct instructor position for the Hospitality Management and Culinary Arts Program at Columbus State Community College in Columbus, Ohio. In 2016, Wolf accepted a position with The Ohio State University Office of Student Life as the culinary training instructor within dining services administration. His role ensured the integration of theory and practice, mentoring students acquiring culinary skills, techniques, and understanding of professional kitchen terminology. Wolf retired from Ohio State effective January 2024. He continues sharing his knowledge with the Columbus community by instructing recreational cooking classes and upscale wine dinners at Columbus State Campus, Mitchell Hall, The Mix.