Engage: Continental Learning Sessions
Sessions
Leading with Impact
Hope Errico Wisneski, adjunct faculty, Executive Education Daniels College of Business, University of Denver
Leading with Impact equips managers and emerging leaders with practical tools to strengthen motivation, deliver meaningful feedback, coach effectively, and navigate difficult conversations with confidence. This session focuses on translating leadership concepts into everyday actions—helping leaders build trust, foster engagement, and create purpose-driven work environments.
Hope is a purpose-driven and engaged leader focused on building excellence in teams and programs across industries, including community non-profit organizations, private businesses, and complex government systems. She holds expertise in aligning teams to achieve outcomes, developing and retaining talent, and building a culture of belonging. Hope earned her Executive MBA and MSW from the University of Denver and trained at Stanford’s d.school and the University of Oxford’s Saïd Business School. Her studies have led to a deep knowledge of innovative and transformative business planning, merged with social justice principles and a passion for creating positive change.
From Autopilot to Aware: Building the Inner Skills of Leadership
Jared Taylor
Most of leadership happens on the inside. In this interactive session, we'll explore how emotional intelligence shapes the way you lead yourself and your team, especially when things get hectic. You'll learn what it means to move from "autopilot" to "aware," and walk away with simple, practical tools you can use the same day to stay steady under pressure, notice what's driving your reactions, and connect more effectively with your teams and colleagues.
Participants will leave this session able to:
- Recognize when they're operating on "autopilot" and what triggers that state
- Apply at least one practice to create space and self-regulate in real time
- Identify how their own emotional awareness affects team dynamics and connection
Jared is an organizational psychologist, leadership-development consultant, and the founder of Bolderminds, a firm that helps emerging leaders develop the capacity to meet the demands of the increasingly complex world we inhabit through modern, reflective, self-awareness practices.
After founding several businesses and nonprofits, he spent most of his career at Disney, where he created the company’s first dedicated culture and employee engagement role. He supports businesses and leaders through change and transition using innovative development and emotional intelligence practices.
Jared has a B.S. in Marketing Communications from Emerson College and an M.A. in Organizational Psychology from William James College.
Leadership Panel
Leadership Journeys: Different Paths to Success
Hear from senior dining leaders across the NACUFS Continental Region as they share how they built their careers, navigated challenges, and advanced into leadership roles. This panel offers practical advice, real-world perspective, and candid insights for professionals at any stage—whether you’re just starting out or preparing for your next step. Leave with fresh ideas, honest guidance, and a clearer path forward in collegiate dining.
Panelists
Paul Houle, CEC
Associate vice chancellor, University of Colorado - Boulder
Paul Houle serves as Assistant Vice Chancellor for the Division of Student Life at the University of Colorado Boulder. In his role he oversees Campus Dining & Hospitality, CU Conference Services, University Memorial Center (Student Union), and The Environmental Center. From the Campus Dining & Hospitality side, he sees it not only as a need for sustenance but as a part of the students’ holistic approach to their education and lifelong learning with food and nutrition being integral in their success. For the University Memorial Center, the goal is to create and embrace a space that all students see, and feel is their own. Whether that be studying, meeting with friends or engaging in any of the numerous activities throughout the building. From the Conference Services side, providing guests to our campus with the best possible experience from food to lodging to event spaces during their stay. Finally for the Environmental Center, providing a space for students to learn and engage in sustainability, while make a lasting impact not only on campus but in the community as well.
He is proud and humbled every day to work with such a diverse cohort of colleagues to meet the ever-changing landscape of student needs and expectations.
Meagan Johnson
Resident district manager for Sodexo, University of Northern Colorado
Meagan Johnson is Resident District Manager for Dining Services at the University of Northern Colorado and a 35-year Sodexo leader known for hospitality, operational excellence, and team development. She began her career while in college, advancing from entry-level roles into management, and has since led diverse operations nationwide—including higher education, corporate dining, and complex openings—before spending 24 years at Kent Denver School overseeing multiple private-school accounts and high-end catering. She later managed 28 corporate services accounts across Colorado’s Front Range and now focuses on innovation, partnership, and exceptional service at University of Northern Colorado’s Dining Services.
Brian Moffitt
Executive director, University of Colorado - Denver
Brian J. Moffitt, Ed.D., is a committed higher education professional with over 15 years of extensive experience in enhancing residential student experiences. Currently serving as Executive Director of Housing & Dining at The University of Colorado Denver, Brian has successfully developed and implemented innovative programs that prioritize access, development, and retention.
In life and professional career, Brian has gained invaluable experience in inclusion, strategic planning, organizational culture & design, community building, and student engagement. Through collaborative efforts with various stakeholders, including students, faculty, and administration, to ensure that housing and dining services align with institutional goals and enhance the overall student experience. Brian has leveraged these experiences to improve both residential and dining services, working with dedicated teams who strive daily to create home for our students.
With a strong academic background in higher education at minority serving institutions, Brian has cultivated a deep understanding of the unique challenges and opportunities within the higher education landscape. Brian’s strategic vision has led to the introduction of an elevated and efficient comprehensive housing & dining program that not only meets the diverse needs of students but also fosters a sense of community & belonging on campus.
A product of a disenfranchised rural community, education and service have always been a part of Brian’s story. Brian continues to seek opportunities for growth, learning, and most importantly the chance to give back and create a path for future generations to come.
Jennifer Dorris
Associate director of dining services, Laramie County Community College
Jennifer Dorris is the Associate Director of Dining Services at Laramie County Community College in Cheyenne, Wyoming. She helps lead a team responsible for campus dining operations, including the dining hall, catering services, retail outlets, and the college’s bagel shop, Layers.
With a background spanning culinary operations, business management, and process development, Jen focuses on building efficient systems that support high-volume service while maintaining quality and consistency. She is known for developing scalable catering programs, streamlining production workflows, and creating engaging dining experiences that connect with both students and the community.
Jen is passionate about leadership accountability, team development, and finding creative solutions to operational challenges in collegiate dining.
Tour
A Saucy DU Dining Tour: Cook-and-Chill in Action
Go behind the scenes at the University of Denver for a guided campus tour of its innovative cook-and-chill process. Step into the kitchen and you’ll notice something surprising—there isn’t a single can of sauce or soup in sight. Instead, campus saucier Chris Salazar prepares everything from scratch, crafting sauces and soups in-house. Once perfected, each item is carefully portioned, bagged, and frozen for use throughout the week—delivering both consistency and quality in every dish.
