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Course Title JANUARY22-242014 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 ....................................................................................... 3 SCIENTIFIC ADVISORY COMMITTEE.................................................................................................................... 5 PROGRAM SCHEDULE .................................................................................................................................... 7 PRESENTER, GUEST CHEF, MODERATOR, AND PANELIST BIOGRAPHIES ................................. 16 CHEF/FOODSERVICE EXECUTIVE BIOGRAPHIES ............................................................................... 26 SPONSORS ......................................................................................................................................................... 35 SPONSOR PROFILES .......................................................................................................................................... 36 WEDNESDAY .................................................................................................................................................... 40 REGISTRATION ................................................................................................................................................. 41 OPENING GENERAL SESSION ............................................................................................................................ 45 Strategic Calorie Design: The Chefs’ Perspective...................................................................................... 46 OPENING RECEPTION AND SPONSOR EXCHANGE .............................................................................................. 55 THURSDAY ........................................................................................................................................................ 73 LIGHT, HEALTHY NAPA VALLEY BREAKFAST .................................................................................................. 74 GENERAL SESSION II ........................................................................................................................................ 89 Healthy Protein at Breakfast: A Focus on Nuts and Legumes .................................................................... 90 HEALTHY SNACK BREAK ................................................................................................................................. 98 FAMILY-STYLE SEATED LUNCH ..................................................................................................................... 100 HEALTHY SNACK BREAK ............................................................................................................................... 113 GENERAL SESSION IV ..................................................................................................................................... 117 Applied Research: Using Fermented Foods in Healthy R&D with an Emphasis on Sodium Reduction . 118 GENERAL SESSION V ...................................................................................................................................... 130 Meeting the Sweet and Savory Snacking Needs of Today’s Health Minded Consumers ......................... 131 SPONSOR EXCHANGE ...................................................................................................................................... 137 FRIDAY ............................................................................................................................................................ 151 LIGHT, HEALTHY NAPA VALLEY BREAKFAST ................................................................................................ 152 HEALTHY SNACK BREAK ............................................................................................................................... 167 GENERAL SESSION VII ................................................................................................................................... 170 Whole, Intact Grains: Concepts for American Menus .............................................................................. 171 FAMILY-STYLE SEATED LUNCH ..................................................................................................................... 176 HEALTHY SNACK BREAK ............................................................................................................................... 189 WORLDS OF HEALTHY FLAVORS 1 THE CULINARY INSTITUTE OF AMERICA JANUARY 2014 CLOSING RECEPTION ...................................................................................................................................... 191 RECIPE INDEX ............................................................................................................................................... 208 WORLDS OF HEALTHY FLAVORS 2 THE CULINARY INSTITUTE OF AMERICA JANUARY 2014 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, hotels, supermarkets (foodservice operations), and volume foodservice expand options for healthy menu choices within their businesses and on behalf of their customers. In developing this project, The Culinary Institute of America (CIA) teamed up with the Harvard School of Public Health—Department of Nutrition in a multi-year collaboration. The CIA and Harvard are co-presenting the 10th Annual Worlds of Healthy Flavors Leadership Retreat January 22-24, 2014 at the CIA’s Greystone campus in Napa Valley, California. This 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 II 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, hotels, supermarkets, and volume foodservice 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 few in the foodservice industry have the appetite to repeat failed healthy menus initiatives from the ‘80s and ‘90s. Worlds of Healthy Flavors brings together long-term foodservice flavor 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. WORLDS OF HEALTHY FLAVORS 3 THE CULINARY INSTITUTE OF AMERICA JANUARY 2014 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 (see list on next page). WORLDS OF HEALTHY FLAVORS 4 THE CULINARY INSTITUTE OF AMERICA JANUARY 2014 SCIENTIFIC ADVISORY COMMITTEE COMMITTEE CHAIR WALTER WILLETT, MD, DRPH, Chairman, Department of Nutrition, Harvard School of Public Health; Professor of Medicine, Harvard Medical School; and author, Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating (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; and Member of the Institute of Medicine Committee on Strategies to Reduce Sodium Intake in the United States (Baltimore, MD) FRANK HU, MD, PHD, Professor of Nutrition and
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