Worlds of Healthy Flavors Bringing Together the Best of World Cooking and the Latest in Consumer and Nutrition Research

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The Culinary Institute of America and Harvard T. H. Chan School of Public Health, Department of Nutrition present Worlds of Healthy Flavors Bringing Together the Best of World Cooking and the Latest in Consumer and Nutrition Research

http://www.ciaprochef.com/wohf/ 16th Annual Invitational Leadership Retreat for Chain Restaurants, Supermarkets, and Volume Foodservice

January 14-16, 2020

The Culinary Institute of America at Copia Napa Valley, California

PRESENTER BIOGRAPHIES JAMES BENSON is director of culinary excellence at Yale Hospitality, where he is responsible for overseeing staff training and the culinary vision, menu, and product development for student dining. He also provides leadership and operational support across departments to strengthen the university’s culinary program. James graduated from the Hotel and Restaurant Management school at the City College of San Francisco. Inspired and driven by his Italian roots, he apprenticed at the Michelin-Starred Balzi Rossi in Ventimiglia. Upon returning to the States, James joined the team at Le Cirque 2000 in New York before moving to Las Vegas as executive sous chef at Le Cirque and Osteria del Circo at the Bellagio Hotel. He next joined the pre-opening team at Wynn Resorts as chef de cuisine of catering and special events, and over the next 14 years was chef de cuisine, followed by executive chef of catering, and executive chef of food and beverage. Throughout his career, James has been honored to act as guest chef for several national and international food events, including dinners at the James Beard House in New York, The Shangri-La Hotel in Bangkok, and at the Hotel Adlon in Berlin, Germany. He has also received numerous media accolades in print publications such as Gourmet, Wine Spectator, and Grace Ormonde. (Fairfield, CT) @YaleDining

DEANNE BRANDSTETTER, MBA, RD is vice president of nutrition and wellness for Compass Group, The Americas. With over 30 years of experience in the food and nutrition business, Deanne leads a team that coordinates wellness programs for foodservice clients and develops innovative, award- winning cross-sector nutrition and wellness initiatives. She also directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, UT, as part of the Compass Olympics Lead Management Team. A registered dietitian who holds a New York State license as a certified dietitian-nutritionist, Deanne’s marketing background and passion for great food have fueled her goal of creatively translating medical and nutrition science into innovative, exciting food concepts for Compass Group customers. She earned an American Culinary Federation silver medal for Healthy Cuisine; has authored numerous articles for professional and trade journals; and has presented programs at the Society for Foodservice Management, the American Dietetic Association, Foodservice Director Magazine Menu Directions, Field to Plate France, and the National Restaurant Association. Deanne is a Culinary Institute of America Fellow; past chair of the Academy of Nutrition and Dietetics Nominating Committee and Diversity Committee; co-chair of the CIA Healthy Menus R&D Collaborative and the NAMA Nutrition Advisory Board; and a member of the Academy of Nutrition and Dietetics Task Force on Menu Labeling, the International Food Informational Council Board of Directors and Executive Board, the National Restaurant Association Nutrition Executive Study Group, and the International WELL Building Institute Nourishment Advisory. (Rye Brook, NY) @CompassWellness

MARTIN BRESLIN is director for culinary operations at Harvard University, where he first brought his culinary expertise in August 2002 as executive chef for Residential Dining. Martin’s international cooking experience and extensive background in top-tier dining services brought an elevated elegance and appreciation for diverse fare to the undergraduate menu. A native of Dublin, Ireland, Martin cultivated his passion for food in his teens, when he worked summers as a cook at the Bayview Hotel in Wexford. A graduate of the Dublin College of Catering, Martin demonstrated his talents at restaurants, hotels, and universities throughout the United Kingdom, in New York, and in Boston. He was named Restaurant Associates' Chef of the Year for 2001, an honor earned during his leadership of the foodservice at Harvard Business School. With Harvard University Dining Services (HUDS), Martin has won five gold, two silver, and one bronze medal in American Culinary Federation (ACF) competitions. In March 2004, Martin also earned top honors for National Association of College and University Foodservice (NACUFS) Region 1, and represented the region at the 2004 national convention. Martin was named HUDS' director for culinary operations in March 2005, and leads menu development and delivery in all areas of campus dining. (Cambridge, MA) @martintbreslin

BRETT CUNNINGHAM is senior manager of culinary development at Sodexo North America. In his current role, he is responsible for Sodexo’s menu and recipe development in the healthcare and senior segments. Brett has over 20 years of experience in the foodservice industry working in several different environments. He has been employed at Sodexo for the past thirteen years. His previous role was the executive chef for the Medical University of South Carolina. Brett holds an MBA from The Citadel and undergraduate degrees in business management and culinary arts/food service management from Johnson & Wales. (Gaithersburg, MD) @sodexoUSA **DRAFT & SUBJECT TO CHANGE** 2020 Worlds of Healthy Flavors Presenter Biographies | Updated January 9, 2020 | Page 2 of 7 © 2020 The Culinary Institute of America. All rights reserved.

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA). He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 22nd year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. (Sacramento, CA) @CIALeadership

SOPHIE EGAN, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America (CIA). In this role, she oversees a portfolio of a dozen initiatives, which includes: co-leading projects for a number of key partnerships such as those with Google and Harvard T. H. Chan School of Public Health; directing programming for four annual conferences; and serving as co-director of the Menus of Change University Research Collaborative, a joint initiative with Stanford University. Sophie is a contributor to The New York Times’ Well blog, and she has written about food and health for The Washington Post, Time, EatingWell, The Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine. She holds a master of public health, with a focus on health and social behavior, from University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), which is a journey into the American food psyche. Her forthcoming second book is entitled How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020). In 2016, Sophie was named one of the UC Global Food Initiative’s 30 Under 30. In 2018, she earned a certificate from the Harvard Executive Education in Sustainability Leadership program at the Center for Climate, Health, and the Global Environment. (San Francisco, CA) @SophieEganM

LISA FELDMAN ’91 is director of recipe management at Sodexo. She brings to this role extensive experience in research and development, menu development, facilities management, culinary training, database management, and cost control. Lisa joined Sodexo in 2001 as a corporate research and development chef. In that position, she created and assembled recipes and training material to support Sodexo North America’s branded programs and divisional products for over 6,000 national accounts. From there she became the executive chef/district chef at Loyola **DRAFT & SUBJECT TO CHANGE** 2020 Worlds of Healthy Flavors Presenter Biographies | Updated January 9, 2020 | Page 3 of 7 © 2020 The Culinary Institute of America. All rights reserved.

College in Maryland, overseeing all facets of the culinary program for two full-service retail outlets and catering. Subsequently, Lisa served as the manager of nutrition and menu services for Sodexo’s college and university (C&U) division, where she oversaw the design and development of the national and regional customer menus. She also assisted with the development of new resident dining signature programs and contributed to Sodexo’s cookbook series. Most recently, Lisa held the position of director of culinary for Sodexo’s schools division, where she became an industry-recognized subject matter expert in supply chain management and culinary development and training. Prior to joining Sodexo, she was a consultant to Ashman Manufacturing and Distributing in Virginia and a corporate research and development chef at Sutton Place Gourmet in Maryland. Lisa earned an associate in occupational studies degree in culinary arts from The Culinary Institute of America, and she is a certified research chef. (Germantown, MD) @sodexoUSA

CHRISTIAN FISCHER is chief culinary officer at Unidine Corporation. Born in pastoral Feldbach in Eastern Austria, Christian’s earliest family memories are about food. His love for food cemented into his choice for a career at the age of 14, when his parents brought him to the five- star Stenizer Hotel, where he attended a five-year culinary apprenticeship under master chefs Ewald Janosh and Karl Fürtinger, and became a European master chef, baker, and butcher. As one of the youngest “KüchenMeisters” in Austria, he quickly gained a formidable reputation for his innovative, groundbreaking cuisine. He opened his first restaurant at the age of 19, in his hometown. Since coming to the U.S., Christian has held vice president of culinary innovation positions with Chartwells Higher Education and corporate executive chef positions with Nestlé USA and Nestlé S.A., for which he traveled all over the world. It was during this time spent in Asia that he developed his love for the exotic and aromatic flavors of the East that would later shape his style of cooking. Among other awards, he was inducted into Les Amis d’Escoffier Society in 2000 and into the Who is Who Society of Manchester in 2006. His most recent honors were as the USA Top Chef of 2009 and the Culinary Excellence Award from the American Culinary Federation in 2012 and 2015. He has also been featured in many TV series, such as Discovery Channel’s “A Traditional New England Thanksgiving” and the Travel Network’s “Great Taste.” (Kensington, CT) @Unidine STAN FRANKENTHALER ’84 is principal of SEF Consults, where he contributes to the menu strategy of several restaurant brands. Stan has owned and developed his own portfolio of restaurants, and served in executive roles for several large companies including Dunkin Brands, CraftWorks Restaurants, and Whole Foods Market. A strong team leader, Stan has led his teams to create amazing foods and beverages that excite the guest and drive competitive sales, by hitting on current flavor and health trends. Stan has a wealth of experience in manufacturing collaborations, procurement, consumer packaged goods (CPG) development, international growth, and operations. A constant supporter of sustainability in our industry, Stan has worked his whole career directly with growers and producers and has been featured by National Geographic, NPR, and various television features. A Culinary Institute of America graduate, Stan remains engaged in our foodservice industry through the Research Chefs Association, International Food Manufacturers Association, and conferences led by the CIA’s Strategic Initiatives Group. (Boulder, CO) @sfrankenthaler

TOM GUMPEL ’86 is president of MDJ Baking and chef/owner of the Daily Bird restaurant, a unique chicken concept in downtown Sarasota, FL. Tom also serves a co-chair of The Culinary **DRAFT & SUBJECT TO CHANGE** 2020 Worlds of Healthy Flavors Presenter Biographies | Updated January 9, 2020 | Page 4 of 7 © 2020 The Culinary Institute of America. All rights reserved.

Institute of America’s Healthy Menus R&D Collaborative. From 2004-2018, Tom served as vice president of research and development for Panera Bread. In this role, he directed the creation, testing, and rollout of all menu items and was instrumental in the execution of the “Panera Clean Label Initiative” and “Panera No No List” to the company’s 2,400 bakery cafes. Before Panera Bread, Tom served as the associate dean of Baking and Pastry Arts for the CIA. During his time at the CIA, Tom led in the creation of the college’s first baking and pastry text book, Baking and Pastry: Mastering the Art and Craft. In 1999, as captain of the U.S. baking team, Tom led the team to a championship in the Coupe du Monde de la Boulangerie in Paris, France. During his 35-plus years in the hospitality industry, Tom has worked in Norway, Japan, Mexico, and many cities across the country. (Sarasota, FL) @TomGumpel (Instagram)

STEPHEN JONES, PHD is founder and director of the Bread Lab at Washington State University (WSU). With a PhD in molecular cytogenetics from University of California, Davis, Stephen is also a professor at WSU, where he holds the Clif Bar and King Arthur Flour Endowed Chair in Organic Grain Breeding and Innovation. Together with his PhD students, Stephen works globally with farmers, millers, and bakers to develop decentralized, equitable, and affordable non-commodity grain systems. They work only with whole grains and focus on yield for the farmer and flavor and nutrition for all of us. (Burlington, WA)

COLLEEN MCCLELLAN, MBA, MS, CMS is director of client solutions at Datassential. Colleen has over 19 years of experience in tradition and digital marketing, strategy development, insights, and product innovation for both retail and foodservice markets. She is a certified sommelier, Wine & Spirit Education Trust (WSET) Level III, and holds an MBA in international business, master's in IT, and BS in neurobiology/physiology. Prior to joining Datassential, Colleen’s experience ranged from managing her own consulting firm to working for start-ups and a Fortune 1000 food manufacturer. Throughout her career, Colleen has worked with distributors, retailers, manufacturers, and operators to translate trends and insights into profitable actions across all food and beverage categories. (Las Vegas, NV) @datasomm

KASIA MOMOT, MBA is director of innovation and category management at Panera Bread. In this role, she is responsible for breakfast and beverages. Prior to working at Panera, Kasia was leading menu innovation for Cracker Barrel and Olive Garden. She holds a master’s degree from Duke University and is a member of the CIA Healthy Menus R&D Collaborative. (Nashville, TN) @PaneraBread

WENDY REINHARDT KAPSAK, MS, RDN is the president and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to work with more than 500 industry and government partners to advance the overall effort of increasing fruit and vegetable consumption through all produce forms – fresh, frozen, canned, dried, and 100- percent juice. Prior to joining PBH, Wendy was the global lead for food, nutrition, and health partnerships at the Monsanto Company. While at Monsanto, her efforts focused on bridging the food, nutrition, culinary, and agriculture communities for greater collaboration. Prior to Monsanto, Wendy served as senior director of health and wellness at the International Food Information Council (IFIC) and IFIC Foundation in Washington, DC. While at IFIC, she directed communication strategies, including consumer research, opinion leader and media outreach, as well as publications and partnerships, for multiple food safety and nutrition-related issues. **DRAFT & SUBJECT TO CHANGE** 2020 Worlds of Healthy Flavors Presenter Biographies | Updated January 9, 2020 | Page 5 of 7 © 2020 The Culinary Institute of America. All rights reserved.

Wendy earned bachelor’s and master’s degrees in nutrition and exercise science from the University of Missouri, Columbia, and James Madison University, respectively. She completed her dietetic internship at Yale-New Haven Hospital— an affiliate of the Yale University School of Medicine. (St. Louis, MO) @Fruits_Veggies

ERIC RIMM, SCD is professor of epidemiology and nutrition and director of the Program in Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health and professor of medicine at Harvard Medical School. For over two decades he has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and cardiovascular disease. He also studies the impact of nutrition policy as it relates to the diets of school children and the 15 percent of the U.S. population on food stamps. He has previously served on the Institute of Medicine’s Food Policy committee and the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. He has published more than 600 peer-reviewed publications during his 23 years on the faculty at Harvard. Eric is also an associate editor for the American Journal of Clinical Nutrition. He has received several awards for his work including the 2012 American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award. (Boston, MA) @HSPHNutrition

PAM SMITH, RDN is a nutritionist, culinary consultant, best-selling author, and radio host, and provides strategic menu innovation and insight for clients such as Disney, Food First Global Restaurant's Brio/Bravo, Firebirds Wood-Fired Grill, and many commodity boards. She is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52, and has hosted all 24 years of the Epcot International Food and Wine Festival. As founding principal of Shaping America’s Plate and P.S.Flavor™ Spice Blends, and co-chair of The Culinary Institute of America’s Healthy Menus R&D Collaborative, Pam works to increase offerings of fresh, innovative and tasty menu options that are delicious and nutritious. (Orlando, FL) @PamSmithRD

BRETT STEVENSON is founder/owner of the recently founded Hillside Grain. Hillside Grain is a mid-scale flour mill in southern Idaho, where her dad has been a long-time grain grower for the brewing industry. Hillside Grain flour mill allows Brett to produce high-extraction flours directly from the grain her family grows onsite. The focus is on clean grain, stone milled for fresh, unadulterated flours that retain optimum amounts of bran and germ for flavor and nutrition without compromising baking qualities. Hillside Grain embodies Brett’s commitment to regenerative agriculture, quality food for all, and a tighter and more transparent relationship between the two. (Bellvue, ID) @hillsidegrain (Instagram)

BRADLEY TURNWALD, PHD is a postdoctoral research fellow in the Mind & Body Lab in the Psychology Department at Stanford University. His research seeks to understand how American culture promotes negative mindsets about healthy foods as well as how to design interventions that shift people towards not just eating more vegetables, but enjoying them too. His work has been published in academic journals such as Nature Human Behaviour, Psychological Science, and JAMA Internal Medicine, and covered by media outlets such as The New York Times, The Washington Post, and NPR. (Stanford, CA) @StanfordPsych

WALTER WILLETT, MD, DRPH is professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health and professor of medicine at Harvard Medical School. Walter studied **DRAFT & SUBJECT TO CHANGE** 2020 Worlds of Healthy Flavors Presenter Biographies | Updated January 9, 2020 | Page 6 of 7 © 2020 The Culinary Institute of America. All rights reserved.

food science at Michigan State University and graduated from the University of Michigan Medical School before obtaining a doctorate in public health from the Harvard School of Public Health. Walter has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequences of food choices. Walter has published over 1,800 articles, primarily on lifestyle risk factors for heart disease and cancer, and has authored the textbook, Nutritional Epidemiology and four books for the general public: Eat, Drink and Be Healthy, a best-seller; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and Thinfluence, co- authored with Malissa Wood and Dan Childs. Walter is among the top three most cited persons in all areas of science. He is a member of the National Academy of Medicine and the recipient of many national and international awards for his research. (Cambridge, MA) @HSPHNutrition

CATHARINE YOO is director of retail culinary, culinary solutions at Sodexo. After graduating from culinary school, she joined Sodexo in 2004. In her 15-plus years with Sodexo, Catharine has had the privilege to work in both operations and marketing, supporting the retail business before joining Sodexo’s North American Food Platform team in a service development role. She has developed several programs and services for Sodexo business but has since moved into the role of retail director overseeing Culinary Concepts, which are the foundation for most of the programs currently seen in Sodexo’s retail businesses today. (Gaithersburg, MD) @sodexoUSA