Session Details
Keynotes:
Hungry for Well-Being
Eve Turow-Paul
In a world where food is more than just sustenance, understanding the deeper motivations behind today's culinary obsessions is crucial for success in the foodservice industry. Dive into the fascinating interplay of control, community and purpose driving modern food choices. Discover how you can harness these insights to create more meaningful and engaging experiences and leverage this understanding to be an effective F&B leader. You will walk away with actionable strategies to empower your customers and staff, foster community and infuse purpose into your work. Don’t miss this opportunity to deepen your understanding of the driving forces behind today's food trends, the connections to sustainability, and revolutionize your approach to foodservice. There has never been a more important time to work in hospitality and foodservice!
Learning Sessions:
Applying Forecasting Methods To Your Operation
Mark Kelnhofer, CFBE, CTA, MBA
One of the daunting challenges today in our industry is the ability to develop forecasts. Ultimately they can affect production schedules, ordering practices, and staffing. Learn the proven methods to develop an accurate forecast for your operation.
A Spoonful of Empathy: Feeding Students with Understanding
Olivia Levine, RD
Ashley Richardson, RD, LD
Food allergies are a growing concern in the US, with more than 10% of the population living with at least one food allergy. Colleges and Universities are responsible for keeping students, who may never have eaten out on their own before, safe and healthy. In this presentation we will explore how having an empathetic approach towards students with dietary restrictions can enhance the student’s college experience.
Building Your Personal and Professional Brand
Hannah Schuller
This 60-minute presentation, open to all participants, will explore how chefs can create and strengthen their personal brand. The session will cover the “secret sauce” of building a quality brand, along with strategies to define and amplify it. Attendees will also take part in an interactive exercise designed to help them craft their own elevator pitch. By the end, participants will leave with practical tools and a clear framework to communicate their unique value with confidence.
Communicating Effectively with Employees and Stakeholders – and Why it Matters
Katie Lundy
This presentation will address essential aspects of communication in the culinary workplace, beginning with the importance of strong communication skills and the key traits of a culinary leader. It will outline best practices for improving verbal communication skills, provide tips for refining written communication, and underscore the value of leading with integrity and purpose. Additional focus areas will include choosing the right words and messages, managing non-verbal cues, and building strong communication channels with team members to support effective collaboration and organizational success.
Increasing the Accuracy of Your Recipe Costing
Mark Kelnhofer, CFBE, CTA, MBA
Our instructor will take you on a journey of combining his passion for the numbers and data with your passion for aspects of the industry the food, beverage, and superior service. Understand the three components of identifying costs: ingredients, labor, and overhead. Learn how to apply his unique methodology to discover what producing the menu items for the guest experience really costs you.
Keeping Cool Under Pressure: Strategies for Navigating Difficult Conversations with Confidence
Diane Hurd
This presentation will highlight strategies and techniques for navigating difficult conversations, supported by an interactive exercise that allows participants to put these tools into practice. Discussion topics will include why difficult conversations matter, how messages can serve as a tool for engagement, and ways to manage unexpected confrontations with employees or stakeholders. Attendees will learn approaches to staying calm under pressure, apply practical techniques during challenging conversations, and understand the steps to take after the discussion concludes. The session’s interactive component will give participants the opportunity to practice and strengthen these skills in real time.
Modern Mixology for Collegiate Chefs
Aigner Angel
Learn practical, relevant and creative beverage skills that can be used for catered events, themed dining, and elevating non-alcoholic offerings in campus settings during this hands-on mixology lab.
The Secret Ingredient: Mastering Communication in the Culinary Workplace
Diane Hurd
This presentation will explore how culinary professionals can sharpen their communication skills to foster stronger teams. It will cover the importance of communication skills in the culinary industry, highlight key communication traits of a culinary leader, and emphasize why leading with values matters. Participants will learn how to use the right words and messages, apply best practices for both verbal and written communication, and approach difficult conversations with confidence.
Understanding Your Hospitality Operations Financial Statements
Mark Kelnhofer, CFBE, CTA, MBA
As an operator 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.
Chef Talks
Inside the Pasta: Secrets to the Perfect Stuffed Bite
BJ Lieberman
BJ Lieberman, James Beard-nominated chef and owner of Metsi’s Wood-Fired Italian and Ginger Rabbit Jazz Lounge, shows you the art of stuffed pasta from start to finish. Pulling from his tenured time in kitchens and restaurants across the U.S., Lieberman will help you learn practical skills and hands-on tips for dough, fillings, and plating that will take your pasta game to the next level. Discover how to build the perfect bite through BJ's expertise in combining flavors and conceptualizing dishes that impress. This isn't a "stuffy" lecture but instead an interactive experience and discussion, where you'll get to pick Chef BJ's brain about anything and everything.
Japanese Yakitori: Charcoal to Marinades
Reese J. Flowers IV
Join Chef Reese Flowers as he shares the ins and outs of the high temperature yakitori grilling. Learn about the grills, special charcoal, authentic marinades and grilling techniques.