Center of the Plate Training II:

Register by March 1st to Save Center of the Plate Training II: From Cuts to Culinary March 27-28, 2012 Kendall College Chicago, IL With New Information From SPONSORS Featuring Steve Olson, NAMP Master Cutter and former USDA Meat Specialist who wrote the IMPS Rick Gresh, Executive Chef, David Burke s Primehouse Evan Goldstein, Author of Perfect Pairings: A Master Sommelier s Practical Advice for Pairing Wine with Food Dr. Chris Calkins, Professor of Animal Science, University of Nebraska Producer Group Representatives Scan here with a bar code reader on your smartphone to learn more. Plus a California wine tasting event at BIN 36 For more information, go to www.namp.com

About the Presenters About Steve Olson, NAMP Advisor on Standards and Specifications, former USDA Meat Specialist, and instructor of the NAMP Center of the Plate Training Courses: Olson began as NAMP s Advisor on Standards and Specifications in January 2010. He teaches NAMP s Center of the Plate Training courses and helps develop the NAMP Meat Buyers Guide. He began his career with the U.S. Department of Agriculture (USDA) in 1977 as an Agricultural Commodity Grader in Iowa. He was a Livestock and Meat Marketing Specialist at the USDA headquarters in Washington, DC, where he developed meat purchase specifications for the Department of Defense, National School Lunch Program, state and local governments, food service and retail industry. His primary task was to develop and maintain the Institutional Meat Purchase Specifications (IMPS) on which NAMP s Meat Buyer s Guide is based. About Dr. Chris Calkins, Nebraska Beef Industry Professor of Animal Science at the University of Nebraska - Lincoln: Dr. Calkins received NAMP s Educator of the Year Award in 2009. In 2004, his muscle profiling research team was awarded the International Meat Secretariat World Prize for Meat Science and Technology, the only time the prize has ever been awarded in the U.S. His recent activities include developing new cutting procedures for the beef chuck and for veal. Many companies in the industry today are reaping the benefits of his research by selling previously undervalued cuts. Dr. Calkins has been on the Animal Science faculty of the University of Nebraska since 1981, and holds the rank of full professor. He conducts research on muscle characterization, objective grading technology, meat quality, and the effects of feeding wet distiller s grains on beef quality. About Rick Gresh, Executive Chef, David Burke s Primehouse at The James Hotel, Chicago: Chef Gresh was named a Rising Star of American Cuisine by the James Beard Foundation in 2001. He brings extensive experience from different culinary settngs to the class. In 2004 and 2006, he was a USA competition finalist in Bocuse D Or, the world s premier culinary competition. He earned his Associate Degree in Culinary Arts at the renowned Culinary Institute of America. While in school, he landed an impressive externship at the Waldorf Astoria in New York City, and after graduation he scored a spot with the famed Trio restaurant in Evanston, IL. At just 23, Gresh accepted a sous-chef position at Chicago s jazz club, Green Dolphin Street, and won a three-star review from the Chicago Tribune. Being named Executive Chef a year later allowed the restaurant to thrive under his leadership. He moved to The Wyndham Hotel and the award winning Caliterra Restaurant, where he was quickly promoted to Regional Corporate Chef. In 2006, he became the Executive Chef at the Saddle & Cycle Club, where he oversaw their entire culinary operation, and then went on to become the Executive Chef at David Burke s Primehouse at the James Hotel. About Evan Goldstein, MS, Master Sommelier, Wine Educator and Author: Goldstein is one of the nation s most prolific food and wine industry veterans. In 2008 Goldstein joined Full Circle Wine Solutions, Inc., a global wine and spirits education company, as President and Chief Education Officer to create tailored experiences that help clients grow brand loyalty and business profits. He is the author of Five Star Service: Your Guide to Hospitality Excellence (On Premise Communications Inc.) and the critically acclaimed Perfect Pairings: A Master Sommelier s Practical Advice for Partnering Wine with Food (University of California Press). About the Goose Island Beer Company, Chicago s Craft Beer : Meat and beer pairing is one of the hot topics in today s culinary circles. NAMP is pleased to have Goose Island Beer Company as part of this course, teaching participants what they should know about matching specialty beers with meat. When the first Goose Island Brewpub opened its doors, craft beer was still in its infancy and only a handful of brewpubs were in existence in the Midwest. Goose Island s brewers worked to craft a diverse selection of unique beers, and the Goose Island Brewpub was born in 1988. By 1995, it opened a larger brewery and bottling plant to keep up with demand. Needing still more room for growth, the company opened a second Goose Island Brewpub in 1999, just a stone s throw from historic Wrigley Field. Their beers are enjoyed now in 26 states and Europe.

Register now for this exciting new course This is the course the meat and foodservice industries asked NAMP to develop - an extension of NAMP s successful Center of the Plate Training I course. NAMP s original course draws audiences from across North American and has educated more than 500 meat & food industry professionals. In this new course, you ll learn more about meat specifications, culinary applications, animal agriculture, and factors that affect quality the subjects Center of the Plate attendees and meat and foodservice industry focus groups told NAMP they need to know more about for their professional development. Specific topics of this new course include: Center of the Plate specifications and quality factors: Taught by Steve Olson, NAMP s Master Meat Cutter and former USDA Meat Specialist who wrote the Institutional Meat Specifications (IMPS). Uses NAMP s new English-Spanish Meat Buyer s Guide. Culinary Application in Meat Products: Learn the ins and outs of meat preparations and how you can help chefs find the products to meet their needs. Cutting and Cooking demonstrations for beef, pork, lamb, and veal: Steve Olson and Chef Rick Gresh pair up to show you the latest fabricating techniques and creative ideas for preparing meat cuts. Wine & specialty beer pairings with meat: Wine and beer are an integral part of today s dining experience. Evan Goldstein, master sommelier and author, along with a representative from the Goose Island Beer Company will lead you through how to augment meat preparations. Meat MythCrushers and the Meat Industry: Learn about this new program to help consumers learn the facts about meat production and consumption. Become informed about animal agriculture: Learn the answers to tough questions from your customers and consumers as animal production specialists teach you about the journey from gate to plate. Deciphering Meat Labels : Learn the latest on labeling requirements for various claims regarding animal agriculture, nutrition, and ingredients. Find out what is important to consumers and their dining experience. Meat Science 101: Learn how the mechanics of meat production affect the quality of the final product, and the tools and knowledge that are available to help customers make the best choices. Learn even more about pairing wine with food at an evening reception at BIN 36. Want to become a sponsor of this event? Contact Chuck Jolley (chuck@jolleyassociates.com) or Jim Goldberg (jgoldberg@namp.com) for more information.

Preliminary Course Schedule (As of 1.16.12. subject to change) Day 1: Tuesday, March 27, 2012 9:00 am - 10:00 am Registration 10:00 am 10:15 am Welcome and Introductions 10:15 am 10:45 am Meat MythCrushers- How Much Do You Know? The American Meat Science Association (AMSA) has teamed up with the American Meat Institute Foundation (AMIF) to conduct a campaign to dispel common myths about the meat industry. Learn how this information can help you in your day-to-day job. Presenter: Dr. Thomas Powell, Executive Director, American Meat Science Association 10:45 am - 11:15 am Modern Beef Production Learn about modern beef production and how today s cattle producers are meeting the demand for their product. Presenter: National Cattlemen s Beef Association (NCBA) representative 11:15 am - 11:45 am Modern Veal Production Learn how and why the veal industry was developed and how today s veal producers ensure the health and welfare of veal calves. Presenter: Tom Houlton, NCBA veal group 11:45 am - 12:45 pm Lunch and presentation, What s In a Chef s Head? Canada Beef Inc. will lead a discussion around the processes and considerations a chef must go through to develop successful menu items. Chef expectations for value-added beef products will be explored, as well as the components for successful collaboration during the development process. 12:45 pm - 1:15 pm Modern Pork Production Learn how today s hog famers bring their products to market, and the factors that affect pork product quality. Presenter: Stephen Gerike, National Pork Board 1:15 pm - 1:45 pm Modern Lamb Production Learn how the lamb industry is meeting the demands of today s consumers, and about the differences between domestic and imported lamb products. Presenter: Mary Humann, American Lamb Board 1:45 pm - 2:00 pm Break 2:00 pm - 2:45 pm Meat Science 101 Learn from a top meat science professor the factors that need to be considered when selecting the product that meet your needs. Discussion will include tenderness, aging, genetics and other factors affecting quality. Presenter: Dr. Chris Calkins, Nebraska Beef Industry Processor of Animal Science at the University of Nebraska

SEND THREE AND GET YOUR FOURTH REGISTRATION FREE! 2:45 pm -3:30 pm Deciphering a Meat Label Meat product labels have become more complex, with companies and programs vying to make their product stand out from others. Learn how some of the most common claims, such as those dealing with animal production and nutrition, influence buying decisions. Presenter: to be determined 3:30 pm - 3:45 pm Break 3:45 pm - 4:30 pm Center of the Plate Specifications Learn more about writing specifications for foodservice. The presentation will include information on grades, packaging, trim, temperature, and cuts using NAMP s Meat Buyer s Guide. Presenter: Steve Olson, NAMP Standards and Specifications Advisor 4:30 pm - 5:00 pm Culinary Applications and Meat Products Learn the primary techniques for cooking meat products, and why it is important to know which cuts are best suited to each technique. Presenter: to be determined 5:00 pm - 7:00 pm Sonoma in Chicago Wine Reception Join fellow COP II attendees at this wine tasting event at BIN 36. Tickets are included with your registration. Taste more than three dozen wines from the Sonoma Valley of California. Organized by Evan Goldstein, Master Sommelier, who will be presenting at the COP II conference the next day. Day 2: Wednesday, March 28, 2012 7:30 am - 8:00 am Breakfast 8:00 am - 8:30 am Pairing Wine and Beer with Meat Products Learn the basics of wine and beer pairings with meat products, in preparation for the day s pairings and sampling. Presenters: Evan Goldstein, Master Sommelier; and a representative from the Goose Island Brewery. 8:30 am - 4:30 pm Cutting and Cooking Demonstrations Steve Olson will be joined by Chef Rick Gresh and they are sure to impress and educate you with their knowledge of preparing meat products. Olson will demonstrate fabrication techniques of some of the more popular and also some of the more unique lamb, beef, veal, and pork cuts. Chef Gresh will then demonstrate how to prepare the cuts, and provide the class with the recipes. These demonstrations will give you an increased knowledge base and fresh ideas for your company. 8:30 am - 10:00 am Lamb Cutting and Cooking Demonstration, Sampling, and Beer and Wine Pairing 10:00 am - 10:15 am Break 10:15 am 11:45 am Beef Cutting and Cooking Demonstration, Sampling, and Beer and Wine Pairing 11:45 am 12:45 pm Lunch 12:45 pm 2:15 pm Veal Cutting and Cooking Demonstration, Sampling, and Beer and Wine Pairing 2:15 pm 2:30 pm Break 2:30 pm 4:00 pm Pork Cutting and Cooking Demonstration, Sampling, and Beer and Wine Pairing

June 23-24, 2012 Kendall College Chicago, IL SEND THREE AND GET YOUR FOURTH REGISTRATION FREE! Dates & Location Day Time March 27-28, 2012 Tuesday 10:00 am - 5:00 pm Class Presentations Kendall College 5:00 pm - 7:00 pm Wine tasting event at BIN 36 Chicago, Illinois Wednesday 8:00 am - 4:00 pm Cutting and Cooking Demonstrations Registration Fee Before March 1: March 1 and after: NAMP Members: US $599 US $649 Non-members: US $699 US $749 Space is limited, so register now online at www.namp.com or use the enclosed form! Travel and Transportation Kendall College is located in downtown Chicago at 900 N. Branch Street, Chicago, IL 60642. Complimentary parking will be available for all class participants, or participants may choose to taxi from nearby hotels. Chicago is served by two airports: O Hare (ORD) and Midway (MDW). Accommodations A block of rooms has been reserved at the Drake Hotel with a special rate of $179/night. The Drake is located at 140 East Walton Place, Chicago, IL 60642. Reservations should be made directly with the Drake. Call 312-787-2200 and ask for the NAMP rate. A myriad of other hotel options are also available in close proximity to Kendall College. Continuing Education Credits Available This program has been approved by the American Culinary Federation for 12 Continuing Education hours. For questions or additional information, please contact NAMP at +1 800.368.3043 x 103 or awells@namp.com.

From Cuts to Culinary SEND THREE AND GET YOUR FOURTH REGISTRATION FREE! Register online at www.namp.com or use this registration form Fees include lunch and breaks on site, and evening wine reception. Each particpant also will receive the new English - Spanish NAMP Meat Buyer s Guide a $79 value. A valid e-mail address for each individual attendee is required. NAMP Members: US $599 (Before March 1, 2012) US $649 (March 1 and after) Non-members: US $699 US $749 Attendee: $ E-mail: Attendee: $ E-mail: Attendee: $ E-mail: Attendee: $ Fourth Registration Free E-mail: Total Fees: $ Company: Address: City, Prov/State: Postal/Zip: E-mail: Phone: Fax: How did you hear about this course (or who recommended it)? Register online at www.namp.com Make hotel reservations on your own. SUGGESTED Accommodations: The Drake Hotel, 140 East Walton Place, Chicago, IL 60611 Tel +1 312.787.2200, Special NAMP rate: $179/night + tax. Please return this form together with a check or Mastercard, Visa, or American Express card number to: NAMP, 1910 ASSOCIATION DRIVE, RESTON, VA 20191 USA FAX +1 703.758.8001 Payment options: Pay now by check If paying now, attach check to form and mail to NAMP at address below Pay now by credit card Circle one: NAME ON CARD: AUTHORIZED SIGNATURE: CREDIT CARD NUMBER: EXP. DATE: / / NOTE: Fees do not include your hotel accommodations. Please make room reservations directly with The Drake Hotel. Advance payment of registration fees is required. Cancellations will be accepted in accordance with NAMP policy below. Contact the NAMP office at +1 800.368.3043 for further information. Cancellation Policy: Conference fees are refundable in total if attendance is canceled in writing 30 days or more prior to the meeting. All but $50 will be refunded if attendance is canceled between 29 and 15 days prior to the meeting. If attendance is canceled 14 days or less prior to the meeting, NAMP will refund 50% of the registration fee. The exceptions to this policy are for non-attendance due to death in the family, illness, or accidents. Exceptions will be granted a full refund. The Internal Revenue Code allows deductions for certain business and educational expenses. Consult your tax advisor for appropriate tax treatment.