** SUBJECT TO CHANGES ** presents HEALTHY FLAVORS, HEALTHY KIDS A National Initiative to Promote Culinary-Driven Healthy, Flavorful Foods for Kids

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1 presents HEALTHY FLAVORS, HEALTHY KIDS A National Initiative to Promote Culinary-Driven Healthy, Flavorful Foods for Kids National Invitational Leadership Summit for School Nutrition Professionals CIAHealthyKids.com May 5-7, 2015 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Bldg. 2 San Antonio, TX Schedule Overview Tuesday, May 5 Wednesday, May 6 Thursday, May 7 3:30 PM to 7:15 PM 8:00 AM to 5:30 PM 8:00 AM to 1:30 PM Registration 3:30-4:00 PM Breakfast 8:00-8:25 AM Breakfast 8:00-8:25 AM Welcome & Opening Remarks 4:00-4:30 PM General Session II 8:30-10:00 AM General Session V 8:30-10:00 AM General Session I 4:30-6:15 PM General Session III 10:30 AM-12:00 PM General Session VI 10:30 AM-12:15 PM Opening Reception 6:15-7:15 PM Lunch 12:00 PM - 1:00 PM Closing Remarks 12:15-12:30 PM General Session IV 1:15-2:00 PM Closing Lunch 12:30-1:30 PM Concurrent Sessions Hands-On Kitchen Sessions & Breakout Sessions: Round #1 2:15-3:15 PM Concurrent Sessions Hands-On Kitchen Sessions & Breakout Sessions: Round #2 3:30-4:30 PM Networking Reception 4:30-5:30 PM SPECIAL POST-SUMMIT MEETING & RECEPTION for National School Nutrition Advisory Council Members and Sponsors Only 1:30-3:30 PM 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 1 of 9

2 Tuesday, May 5 PROGRAM SCHEDULE 3:30 PM Registration and Refreshments CIA Reception Area and Outdoor Patio (1 st floor) 4:00 PM Welcome and Opening Remarks from The Culinary Institute of America Speakers: Greg Drescher (The Culinary Institute of America) Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) 4:10 PM Welcome and Opening Remarks from The Culinary Institute of America s National School Nutrition Advisory Council Chair Speaker: Nancy Rice, MEd, RD, LD, SNS (Georgia Department of Education) 4:20 PM Introductions from the Audience After opening remarks conclude, we will pass a microphone around the conference hall so that all attendees can briefly introduce themselves. We are doing this to enhance opportunities for networking during the event. 4:30 PM General Session I Session Host: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) Trends Presentation Trends in School Meals: What Are Kids Craving and Eating Now? What defines K-12 students? How are they different than their predecessors? What foods and flavors do kids encounter at home, in restaurants, and in popular culture? What food trends drive their likes and dislikes? The presenter will offer insights about how to leverage food and flavor trends in school meals. Speaker: Alison Saine, MBA (Sodexo Offer Development) Culinary Demonstration Translating Trends into Tasty School Meals From dim sum to ramen to sriracha, Asian foods and flavors are trending on American restaurant and foodservice menus. Chef Lars will discuss and demonstrate the classic Vietnamese banh mi sandwich, made with meats, fresh and/or pickled vegetables, and fresh herbs. Then Chef Garrett will demonstrate a schoolified banh mi. CIA Chef: Lars Kronmark (The Culinary Institute of America) Guest Chef: Garrett Berdan, 05, RDN, LD (Culinary Nutrition Consultant) 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 2 of 9

3 Presentation Making Changes for Healthy Children: Updates from USDA FNS The Healthy, Hunger-Free Kids Act of 2010 provides funding for school meals and other child nutrition programs, increases access to healthy food, and promotes overall student wellness. The presenter will discuss challenges and successes in reducing sodium in USDA foods and school meals, as well as best practices for incorporating whole grain-rich foods as daily menu items and turning the cafeteria into a classroom to encourage students to try a variety of whole grain-rich products. Speaker: Shannon Jones, MBA, RD (USDA Food and Nutrition Service) 6:15 PM Opening Sponsor Exchange Reception Kikkoman Outdoor Live Fire Pavilion Featuring the Premium Gold and Gold Sponsors 7:15 PM Opening Reception and Program Conclude for the Evening Wednesday, May 6 8:00 AM Light Breakfast (available until 8:25 AM) CIA Teaching Kitchen (1 st floor) Sponsored by Sunsweet Growers 8:30 AM General Session II Session Host: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) Presentation Taste and Flavor Preferences: Lessons for Increasing Food Acceptance How do children s taste and flavor preferences develop early in life? How do food exposure and feeding styles impact preferences? What can school nutrition professionals learn from the scientific research that can help increase acceptance of new foods? Speaker: Julie Menella, PhD (Monell Chemical Senses Center) Presentation and Culinary Demonstration Cut the Sodium, Keep the Flavor The use of umami, the fifth taste, can reduce the need for sodium. The chefs will discuss and demonstrate sauces and marinades with great flavor, but reduced sodium. Attendees will be able to taste and compare products during the morning break. Guest Chef: Andrew Hunter, 88 (Kikkoman) Guest Chef: Garrett Berdan, 05, RDN, LD (Culinary Nutrition Consultant) Sponsored by Kikkoman Sales USA 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 3 of 9

4 10:00 AM Healthy Snack and Stretch Break 10:30 AM General Session III Session Host: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) Panel Discussion Scratch, Processed, or Somewhere in Between? Finding the Sweet Spots What can school nutrition professionals agree on about the acceptability of scratch cooking versus quality foodservice products? How do different schools and districts balance the desire to offer fresh, unprocessed foods with the reality of limited cooking facilities and staff? How do they find and use high-quality food products to improve the flavor and quality of school meals? Catharine Powers, MS, RD (Culinary Nutrition Associates) Jeff Orr (Chartwells) Lisa Feldman, 91 (Sodexo Offer Development Center) Cody Williams, 02, 04 (Sonoma Valley USD) Culinary Demonstrations Recipe and Menu Innovation in Large and Small School Districts What do food trends and menu creativity look like in large school districts? How does volume provide advantages to a district of nearly 60,000; and how does being large decrease menu flexibility? What does innovation look like in a district of less than 1500? The chefs will demonstrate innovative concepts that meet the needs of their diverse districts. School Chef: Robert Rusan (Maplewood Richmond Heights School District) School Chef: Brad Trudeau, FMP, SNS (Garland Independent School District) 12:00 PM Sponsor Exchange Walk-Around Lunch Full Goods Building Breezeway Featuring our Bronze, Copper, and Supporting Sponsors 1:00 PM Dessert Tasting 1:15 PM General Session IV Session Host: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 4 of 9

5 Culinary Demonstration Four Seasons on School Menus How do school districts keep menus interesting and fresh with the changing seasons, when much of the school year is winter? The chefs will discuss how they source from regional farms, change the menu during the year, and extend the growing season by putting up produce. They will discuss and demonstrate seasonal recipes their Colorado kids enjoy. School Chef: Jeremy West (Greeley-Evans Weld County School District 6) School Chef: Matt Poling (Greeley-Evans Weld County School District 6) Culinary Demonstration 12 Salsas in 12 Minutes How can you change the appeal, flavor profile, and even vegetable crediting of a dish? Sometimes it is as easy as a quick, delicious salsa. School Chef: Lisa Feldman, 91 (Sodexo Offer Development Center) 2:00 PM Short Break/Time to Move to Concurrent Session Locations 2:15 PM Concurrent Sessions: Hands-On Kitchen Sessions and Breakout Sessions Various Locations Attendees will be divided into groups for the afternoon sessions. Culinary professionals, including chefs working for school districts, will work in the CIA Teaching Kitchen with Premium Gold and Gold sponsor representatives, CIA faculty, and guest chefs. Attendees who are not culinary professionals/chefs as well as Bronze, Copper and Supporting level sponsor representatives will get to select two breakout sessions in which to participate. 2:15 PM Hands-On Kitchen Sessions Main Teaching Kitchen (1 st floor) From 2:15 to 4:30 PM, school foodservice chef attendees and Premium Gold and Gold sponsor representatives will work together to test, customize, and refine recipes submitted by school districts. A team of middle and high school students from San Antonio schools will evaluate these recipes during a private taste test panel, which will be held during the evening reception. Results will be shared with the audience on Thursday morning. Each kitchen team will have 7-8 members, including sponsor representatives. Some of the food produced by each team may be served at the evening reception CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 5 of 9

6 2:15 PM Breakout Sessions: Round #1 Various Locations Group A CIA Conference Center (2 nd floor) Presentation and Audience Q&A Tools of the Trade: Foodservice Equipment Basics for Directors What do school nutrition directors need to know about the possibilities of equipment, both large and small, to improve the quality of foods served in schools? The chef will share equipment basics, plus innovative techniques that save time and money allowing employees to focus on customer service. Guest Chef: Cyndie Story, PhD, RD (Consultant and Trainer) Group B Full Goods Building/Pearl Studio Panel Discussion and Audience Q&A Best Practices for Engaging Parents, Teachers, Administrators, and the Larger Community in School Nutrition This session will focus on success stories, challenges, and best practices for engaging stakeholders in school nutrition to increase awareness, participation, and satisfaction. Who are districts trying to engage and how? Please come prepared to ask questions and share your experiences. Dayle Hayes, MS, RD (School Meals that Rock) Cynthia Barton, RD (Northside ISD) Ruben Pena, RD (Rich Products) Laura Villareal (La Joya ISD) 3:15 PM Short Break/Time to Move to Concurrent Session Locations 3:30 PM Breakout Sessions: Round #2 Various Locations Group C CIA Conference Center (2 nd floor) Panel Discussion and Audience Q&A Best Practices for Finding, Hiring, Training, and Working with Chefs Chefs can bring welcome culinary expertise and skills to school nutrition programs, but may need to learn about cost, equipment, and other challenges they may not have encountered in the foodservice industry. How do directors successfully find, hire, train, and work with chefs? Please come prepared to ask questions and share your challenges and successes. Catharine Powers, MS, RD (Culinary Nutrition Associates) Marilyn Volden (Viroqua Area School District) Cyndie Story, PhD, RD (Consultant and Trainer) Kent Getzin, 91 (Wenatchee School District) 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 6 of 9

7 Group D Full Goods Building/Pearl Studio Panel Discussion and Audience Q&A Best Practices for Purchasing Local Foods How do districts define local produce and other ingredients? How do they increase use of those foods? Panelists and attendees will discuss programs around the country, including Feed My School for a Week in Georgia and California Thursdays, which bring more local foods into schools. Have you increased local purchasing? Please come prepared to share your challenges, best practices, and questions. Nancy Rice, MEd, RD, LD, SNS (Georgia Department of Education) Nancy Rostomily, 99, MBA, SNS, CFSE (Lodi Unified School District) Jeff Trickett (Bejo Seeds) John Coker (AVI Foodsystems) 4:30 PM Reception Kikkoman Outdoor Live Fire Pavilion Featuring Food Produced During the Hands-On Kitchen Sessions 5:30 PM Reception and Program Conclude for the Evening Thursday, May 7 8:00 AM Light Breakfast (available until 8:25 AM) CIA Teaching Kitchen (1 st floor) Sponsored by Northarvest Bean Growers Association 8:30 AM General Session V Brief Presentation Results of Hands-On Kitchen Sessions Student Taste Test Panel Speaker: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) Culinary Demonstration Kitchen Hacks for Schools: Saving Time and Increasing Efficiency Creative school nutrition programs use all kinds of clever, time-saving tricks or hacks to get the most efficient yield and the best product when making food in quantities large enough for schools. The chef will share the deceptively simple ideas and knife skills she has learned during many years of work in school nutrition. Guest Chef: Cyndie Story, PhD, RD (Consultant and Trainer) 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 7 of 9

8 Culinary Demonstrations School Lunch 2.0: Old School Meets 2015 Can iconic school meals and dishes get second chances in 2015? How do school chefs improve nutrition, and increase the flavor and appeal of meatloaf, burritos, mac & cheese, and other classics? The chefs will discuss and demonstrate their approaches to menu innovation. School Chef: Jeremy West (Greeley-Evans Weld County School District 6) School Chef: Matt Poling (Greeley-Evans Weld County School District 6) Presentation Increasing Produce Consumption: The Evidence for Chefs and Flavor Researchers from the Harvard T.H. Chan School of Public Health recently published a study showing that schools collaborating with a chef to improve the flavor of healthy meals significantly increased students fruit and vegetable consumption. The lead author of the study will discuss this and her other research on innovative ways to encourage children to consume healthier foods in schools. Presenter: Juliana Cohen, ScD, ScM (Harvard T.H. Chan School of Public Health) 10:00 AM Healthy Snack and Stretch Break Sponsored by The Mushroom Council 10:30 AM General Session VI Brief Presentation The CIA Healthy Menus Research & Development Collaborative Speaker: Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) Presentation Bringing Health and Wellness to Schools in New York City and Beyond Can we inspire and engage children in healthy eating, fitness, and environmental awareness as a way of life? For the past ten years, in the largest school district in the United States, Wellness in the Schools (WITS) has been a model for how to achieve sustainable results through meaningful collaboration. This session will explore how to make change from classrooms to kitchens and from offices to playgrounds. Presenter: Greg Silverman (Wellness in the Schools) 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 8 of 9

9 Panel Discussion You Can t Do That in School Food! Or Can You? School nutrition professionals overcome a wide range of challenges to getting the best food possible onto the menu, and onto the meal trays of their students. The panelists will share how they have improved food safety, offered free breakfast, sourced food from school gardens, increased scratch cooking, and made other improvements that some would say were impossible in school nutrition. Lisa Feldman, 91 (Sodexo Offer Development) Robert Rusan (Maplewood Richmond Heights School District) Brad Trudeau, FMP, SNS (Garland Independent School District) Marilyn Volden (Viroqua Area School District) 12:15 PM Closing Remarks Speakers: Nancy Rice, MEd, RD, LD, SNS (Georgia Department of Education) Sanna Delmonico, MS, RDN, CHE (The Culinary Institute of America) 12:30 PM Closing Lunch Full Goods Building Breezeway 1:30 PM Closing Lunch and Summit Conclude *******************************SPECIAL MEETING ******************************* 1:30 PM Meeting for National School Nutrition Advisory Council Members and Sponsors Full Goods Building/Pearl Studio During this meeting we will discuss the recipes tested during the Wednesday hands-on kitchen sessions to determine which concepts and products should be further developed to meet the needs of school foodservice operations around the country. We will also discuss other resources that could be developed to have a positive impact on the flavor and nutrient content of foods served to students in our nation s schools. 2:45 PM Closing Reception La Gloria (on the River Walk, across the parking lot from the Pearl Studio) 3:30 PM Reception Concludes 2015 CIA Healthy Flavors, Healthy Kids Program Schedule Updated April 27, 2015 Page 9 of 9