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JANUARY21-232015 Worlds of Healthy Flavors BRINGING TOGETHER THE BEST OF WORLD COOKING AND THE LATEST IN NUTRITION RESEARCH NAPA VALLEY, CALIFORNIA #CIAWOHF TABLE OF CONTENTS WORLDS OF HEALTHY FLAVORS OVERVIEW ....................................................................................... 2 SCIENTIFIC ADVISORY COMMITTEE ........................................................................................................ 4 PROGRAM SCHEDULE .................................................................................................................................... 6 PRESENTER, GUEST CHEF, MODERATOR, AND PANELIST BIOGRAPHIES ................................. 12 CHEF/FOODSERVICE EXECUTIVE BIOGRAPHIES ............................................................................... 18 SPONSORS ......................................................................................................................................................... 26 SPONSOR PROFILES ...................................................................................................................................... 27 WEDNESDAY .................................................................................................................................................... 31 REGISTRATION ................................................................................................................................................. 32 CULINARY DEMOS ............................................................................................................................................ 37 OPENING RECEPTION AND SPONSOR EXCHANGE .............................................................................................. 48 THURSDAY ........................................................................................................................................................ 58 LIGHT, HEALTHY NAPA VALLEY BREAKFAST .................................................................................................. 59 HEALTHY SNACK BREAK ................................................................................................................................. 81 CULINARY DEMOS ............................................................................................................................................ 83 SEATED LUNCH ................................................................................................................................................ 95 HEALTHY SNACK BREAK ............................................................................................................................... 106 FRIDAY ............................................................................................................................................................ 121 NAPA VALLEY BREAKFAST ............................................................................................................................ 122 HEALTHY MORNING SNACK ........................................................................................................................... 132 WALK-AROUND LUNCH ................................................................................................................................. 136 RECIPE INDEX ............................................................................................................................................... 150 WORLDS OF HEALTHY FLAVORS OVERVIEW Worlds of Healthy Flavors is a groundbreaking educational initiative that is designed to assist corporate and executive chefs of chain restaurants, supermarkets (prepared foods/foodservice operations), campus dining, and other volume foodservice operations expand options for healthy menu choices within their businesses and on behalf of their customers. In developing this project in the early 2000s in response to the low-carb diet craze, The Culinary Institute of America (CIA) teamed up with the Harvard T.H. Chan School of Public Health— Department of Nutrition in a multi-year collaboration. The first retreat was held in November 2004. From January 21-23, 2015, the CIA and Harvard Chan School will co-present the 11th Annual Worlds of Healthy Flavors Leadership Retreat at the CIA’s historic Greystone campus in Napa Valley, California. This annual by-invitation-only leadership retreat includes more than 40 of America’s most influential corporate chefs and other foodservice leaders, together with top nutrition scientists, world cuisine experts, nutrition communication and marketing professionals, and consumer and trade media. This program comes at a pivotal time for American foodservice. American menus are being fundamentally reshaped by an accelerating interest in world culinary traditions from Latin America, Asia, and the Mediterranean as Americans find themselves drawn to bolder, more assertive flavors from a broad range of cultures. Chefs and operators have never had a wider range of ingredients, flavors and flavor dynamics, recipes, and menu concepts from which to choose. As exciting as this unprecedented range of flavors is, most culinary professionals know that they are just in the early stages of understanding what these flavors represent, and how best to take advantage of these flavors in their operations. At the same time, on the scientific front, leading experts in nutrition research continue to refine our understanding of healthful menu choices and what constitutes a health-promoting diet. And yet—as evidenced by alarmingly high rates of obesity and diet-linked chronic diseases, from heart disease and cancer to type 2 diabetes—many Americans clearly find it a challenge to consistently make healthful food and beverage choices. For their part, chefs and operators of chain restaurants, supermarkets, campus dining operations, and other volume foodservice operations often feel discouraged about trying to address what they perceive as customers’ mixed messages about healthful food and beverage choices, and what they sense is still “shifting ground” under ongoing nutrition research outcomes. Adding confusion to the mix is the plethora of branded weight loss programs, books, and media stories—all competing for attention and converts. And now with federal mandates for calorie and nutrition labeling at restaurants with more than 20 units of the same name, many are under pressure to add more better-for-you options to their menus, knowing consumers will be paying more attention to calories and specific nutrients as labeling and corresponding education programs roll out nationwide. WORLDS OF HEALTHY FLAVORS 2 THE CULINARY INSTITUTE OF AMERICA JANUARY 2015 Worlds of Healthy Flavors brings together long-term foodservice flavor and consumer trends with approaches to healthful cooking that represent the thinking of the best and the brightest in current nutrition research. The project leverages the strategy that growing interest in a broader range of world flavors gives chefs and operators many more options to deliver healthful, flavorful menu options to their customers. In developing Worlds of Healthy Flavors, the CIA works with key leaders in the chain restaurant, hotel, supermarket, and volume foodservice sectors (in order to integrate vital operational concerns), and a small group of America’s leading experts on world cuisines. Further, the CIA is pleased to be collaborating with a prestigious group of influential nutrition researchers and public health specialists who are members of the Worlds of Healthy Flavors Scientific Advisory Committee. WORLDS OF HEALTHY FLAVORS 3 THE CULINARY INSTITUTE OF AMERICA JANUARY 2015 SCIENTIFIC ADVISORY COMMITTEE COMMITTEE CHAIR WALTER WILLETT, MD, DRPH, Chairman, Department of Nutrition and Fredrick John Stare Professor of Epidemiology and Nutrition, Departments of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Harvard Medical School (Boston, MA) MEMBERS LAWRENCE J. APPEL, MD, MPH, Professor of Medicine, Epidemiology, and International Health (Human Nutrition), Johns Hopkins Medical Institutions; Member of the 2005 and 2010 Dietary Guidelines Advisory Committees; a member of the Institute of Medicine Committee on Strategies to Reduce Sodium Intake in the United States; and a member of the 2010 U.S. Dietary Guidelines Advisory Committee. (Baltimore, MD) FRANK HU, MD, PHD, Professor of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health; Professor of Medicine, Harvard Medical School; Co-Director, Program in Obesity Epidemiology and Prevention, Harvard T.H. Chan School of Public Health; Director, Epidemiology and Genetics Core, Boston Obesity Nutrition Research Center; and a member of the 2015 U.S. Dietary Guidelines Advisory Committee. (Boston, MA) JANET KING, PHD, RD, Senior Scientist, Children’s Hospital Oakland Research Institute; Professor Emerita, Department of Nutritional Sciences and Toxicology, University of California at Berkeley; Adjunct Professor, Department of Nutrition and Department of Internal Medicine, University of California at Davis; and Chair of the 2005 U.S. Dietary Guidelines Advisory Committee (Oakland, CA) RONALD KRAUSS, MD, Director of Atherosclerosis Research at Children’s Hospital Oakland Research Institute; Senior Scientist in the Life Sciences Division of Lawrence Berkeley National Laboratory; Adjunct Professor, Department of Nutritional Sciences, University of California at Berkeley; and Chairman, Nutrition Committee and founder and Chairman, Council on Nutrition, Physical

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