THE

MARCH 6-8 FLAVORSUMMIT 2019 The Art of Flavor in the World of NAPA VALLEY High-Volume, High-Quality Dining

#CIAFS THE FLAVOR SUMMIT March 6-8, 2019 SPONSORS PREMIUM GOLD B&W Quality Growers Smithfi eld

BRONZE Barilla America Crown Brands Danone North America Libbey Steelite International America SupHerb Farms

COPPER American Lamb Board/ Superior Farms Boursin Cheese illy caffè North America Lamb Weston National Peanut Board RATIONAL USA Schuman Cheese Seedlip ULVAC

Copyright © 2019 The Culinary Institute of America All Rights Reserved

This guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS

PROGRAM OVERVIEW ...... 1

PROGRAM SCHEDULE ...... 2

OPERATOR ADDRESS LIST ...... 10

PRESENTER ADDRESS LIST ...... 13

PRESENTER BIOGRAPHIES ...... 14

SOCIAL MEDIA INFORMATION ...... 22

SPONSOR ADDRESS LIST ...... 23

SPONSOR COMPANY PROFILES ...... 26

CIA FACULTY AND STAFF ...... 29

WEDNESDAY CULINARY DEMONSTRATION RECIPES ...... 31

THURSDAY CULINARY DEMONSTRATION RECIPES ...... 37

FRIDAY CULINARY DEMONSTRATION RECIPES ...... 46

RECIPE INDEX ...... 50

PROGRAM OVERVIEW

Throughout quality-focused, volume foodservice, American and the American dining experience are undergoing a revolution in flavor. As never before, diners are expressing an interest in freshness, world and authenticity, flavor experimentation, and new formats and dining concepts.

The Flavor Summit, now in its 13th edition, brings together each year a select group of top VPs and directors of and beverage, corporate and executive chefs, and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of hospitality and related and dining management issues.

AUDIENCE The 2019 invitational leadership retreat welcomes as its core audience 35 to 40 talented individuals drawn from the following sectors:

• Hotels, Resorts, Casinos, and Cruise Lines—corporate chefs, corporate food and beverage directors, and corporate vice presidents, as well as food and beverage directors and executive chefs from some of our country’s largest, most significant properties • Chain/Multi-Unit —vice presidents of food and beverage, corporate chefs, and R&D chefs in the mid and upper tiers of this sector • Non-Commercial Volume Foodservice—vice presidents of food and beverage, corporate chefs, and senior-level R&D chefs

PROGRAM THEMES Thematically, Flavor Summit sessions and seminars will explore the following topics, highlighting menu R&D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing to provide the audience with state-of-the art business strategies and inspiration:

• Training the next generation of hospitality professionals, including diversity in recruitment and talent investment as well as operational practices to prevent food waste • Flavors in context, including Sichuan compound flavor pattern principles and techniques, a closer look at Nigerian as part of a larger trend of growing consumer interest in African foods, and culinary strategies for working with sustainable seafood • Applying consumer insights towards leveraging food and beverage as a tool for consumer engagement and promoting a differentiated brand • Developments in experiential technology and automation, as well as trends in restaurant design • Spirits and wines: tying zero ABV cocktails and natural wines into larger consumer interest in sustainability, health, and wellness

Flavor Summit 1 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS PROGRAM SCHEDULE The Flavor Summit will be held at the CIA’s newest facility, The Culinary Institute of America at Copia, 500 1st Street in Napa, CA. Unless otherwise indicated, all sessions take place in the Copia Theater (1st Floor).

Wednesday, March 6

3 PM Registration & Refreshments Atrium (1st Floor)

3:30 PM Welcome and Introductions Speaker: Thomas Bensel (Managing Director – California Campus, CIA) After opening remarks, we will pass a microphone and ask all members of the audience (operators, presenters, sponsors, media, and CIA faculty & staff) to briefly introduce themselves.

4 PM Keynote The History of Hospitality Revisit the beginnings of hotel dining with the greats who started it all – César Ritz and Auguste Escoffier, whose famed partnership launched the concept of the modern luxury hotel. New York Times bestselling author and former Travel + Leisure features editor Luke Barr will kick off the summit with a look back at what made the Savoy Hotel such a success in 19th century London, and how modern hoteliers and restaurateurs can recapture that magic now. Introduction: Thomas Bensel (Managing Director – California Campus, CIA) Presenter: Luke Barr (Author, Ritz and Escoffier)

4:45 PM General Session De-Fining “Fine” Dining The Savoy Hotel arguably established the “fine dining” lens – with its white and multi-course French menus – through which critics and influencers would gauge those experiences “worthy of a special journey” for the better part of the 20th century. More significantly this also defined what chefs and cuisines were valued and elevated, and those that were undervalued or ignored. More recently, however, a broader and more inclusive understanding of destination-worthy food experiences has taken hold, with Bon Appetit’s annual “Hot 10” list and food critics such as The New York Times’ Ligaya Mishan just as likely to inform the modern traveler’s decisions as Michelin. Geetika Agrawal explores this shift from the perspective of La Cocina, a non-profit organization whose unique entrepreneur-driven model has created one of the most successful restaurant groups in San Francisco. Introduction: Jacquelyn Chi (Director of Programs and Special Projects – Strategic Initiatives, CIA) Presenter: Geetika Agrawal (Program Director, La Cocina)

Flavor Summit 2 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS 5:15 PM General Session/Culinary Demonstration Sustainable Seafood: An Ocean of Opportunity Serving more kinds of seafood more often, as encouraged by the CIA Menus of Change® Principles of Healthy, Sustainable Menus, can have a significant impact on public health and environmental sustainability. Cost, sourcing, and confusion over truly sustainable options, however, remain operational barriers for chefs in menuing more seafood. In this session, William Dissen ’03, will talk about his work with the Monterey Bay Aquarium's Seafood Watch program and the James Beard Foundation's Smart Catch program, while bringing successful sustainable seafood strategies to life with his unique culinary perspective. Presenter: William Dissen ‘03 (-owner, The Market Place Restaurant, Haymaker Restaurant, and Billy D's Fried Chicken)

5:45 PM Opening Reception and Tasting The Great Flavor Experience Olive Terrace West

Sponsored by B&W Quality Growers and Smithfield Foods

With book signing by Luke Barr.

6:45 PM Reception Concludes, Program Ends for the Evening Participants on their own for to enjoy Napa Valley’s great restaurants.

Flavor Summit 3 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS Thursday, March 7

8 AM Napa Valley Atrium (1st Floor)

Sponsored by Danone North America

8:30 AM General Session/Discussion Training the Next Generation of Hospitality What does it take to recruit, train, and retain talent, not just for today’s opportunities, but for the future of hospitality? How can a culinary college like the CIA ensure that its curriculum stays up to date with the needs of the food service industry? In this facilitated discussion, we’ll talk about current challenges and successes in building – and keeping – a successful team amidst a tight labor market, as well as how industry trends are changing the hiring landscape. Come ready to share your own perspectives on what the culinary curriculum of the future should look like. Introduction: Greg Drescher (VP of Strategic Initiatives and Industry Leadership, CIA) Facilitators: Jacquelyn Chi (Director of Programs and Special Projects – Strategic Initiatives, CIA) Mark Erickson ‘77 (Provost, CIA)

9 AM General Session Dishing Up SOP’s for a Gen Y/Z Workforce, with a Side of Food Waste Prevention When was the last time you updated your standard operating procedures? If you handed your dusty SOP binder to your newest Gen Z hire, would it speak to them in a way that they could relate to and understand? Would the job get done the way you intended? In this interactive workshop, Ned Barker will explore best and emerging practices for developing effective food waste prevention SOPs. Presenters: Cathy Jörin (Director – Food Business School, CIA)Presenter: Ned Barker (President and CEO, Grill Ventures International)

10:30 AM Networking Break Atrium (1st Floor)

Sponsored by Libbey Foodservice

11 AM General Session Using Neuroscience to Craft More Memorable Food and Travel Experiences What makes the difference between a memorable and a forgettable one? Using neuroscience and biometric tools, Thimus taps into the preconscious phase of perception – those milliseconds before someone forms an emotional reaction – to mine repeatable scientific data on the human experience. In this session, co-founder and CEO Mario Ubiali will draw upon Thimus’s work in the food, beverage, and travel sectors to share the universal elements that make an experience impactful. Presenter: Mario Ubiali (Co-founder and CEO, Thimus)

Flavor Summit 4 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS 11:50 AM Tasting Rotation – Round 1

Group A: Compound Flavor Patterns of Sichuan Cuisine Napa Valley Vintners Theater (1st Floor) Professor Shirley Cheng will explain the principles of compound flavors, including techniques for building flavor through basic seasoning mixology principles drawn from Sichuan cuisine. Presenter: Shirley Cheng (Professor – , CIA)

Group B: Natural, Organic, and Sustainable: Matching Your Wine with Your Food Private Dining Rooms 1 & 2 (1st Floor) Come explore the philosophy and origins of the modern natural wine movement with noted wine educator, Lee Campbell. Learn strategies for incorporating natural wines into a high-volume operation, including how the movement ties into consumer interest in wellness and plant-forward eating patterns. Presenter: Lee Campbell (Consultant-Educator)

12:35 PM Walk-Around Sponsor Exchange Mezzanine (2nd Floor)

Featuring the Premium Gold, Bronze, and Copper Sponsors

1:35 PM Tasting Rotation – Round 2 Groups A and B switch sessions from Round 1; see above for sessions and locations.

2:25 PM General Session /Culinary Demonstration Smoke ‘em If You Got ’em: Introducing Global and Regional BBQ Into ANY Operation Consumers have been eating BBQ for years, and yet it continues to grow. Join chef Michael Ponzio as he recounts his own personal BBQ journey and shares his learnings on how to introduce the world-wide flavor of BBQ into virtually any foodservice operation. Introduction: Brooks Friedman (Sr. National Accounts Manager, Smithfield Foods) Presenter: Michael Ponzio (Executive Chef, Medinah Country Club)

Sponsored by Smithfield Foods

Flavor Summit 5 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS 3:10 PM General Session/Panel Discussion Robotics in Food Service: Tackling the “Dull, Dangerous, and Dirty” As the labor market continues to tighten and robotic technologies continue to advance, new opportunities at the intersection of food service and automation are coming to market for both back of house and front of house operations. Join food robotics pioneers as we discuss the implications of this technology on the food service industry. Moderator: Jacquelyn Chi (Director of Programs and Special Projects – Strategic Initiatives, CIA) Panelists: Andrew Petitfils (Director of Business Development, Dishcraft) Cynthia Yeung (COO, Café X) Vipin Jain (Co-founder and CEO, Blendid)

4 PM Networking Break Atrium (1st Floor)

Sponsored by Crown Brands and SupHerb Farms

4:30 PM General Session/Culinary Demonstration Global Flavor Discovery: Inspiration from Nigeria Kimpton’s 2019 Culinary + Cocktail Trend Forecast, Nation’s Restaurant News, the National Restaurant Association, and others have all cited African cuisine and flavors as a top trend for 2019. Africa, however, is a vast continent encompassing 54 countries and countless regional cuisines and styles of . Chef Shola Olunloyo will lead us through a closer look at African cuisine by way of Nigeria, demonstrating two staple dishes from this west African country. Introduction: Todd Gosule (Executive Vice President, B&W Quality Growers) Presenter: Shola Olunloyo (Chef, Studio Kitchen)

Sponsored by B&W Quality Growers

5 PM General Session/Operator Forum Driving Consumer Engagement and Loyalty Through F&B Consumers, especially Millennials, increasingly see food as much more than just nutritional fuel. Food may represent a marker of identity, a pastime, or even a political statement, which means that guests are thinking about and engaging with food far beyond the traditional F&B spaces. Hear from three hotel leaders as well as a social media influencer on how to use food as a tool of engagement for reinforcing your brand. Moderator: Michael Costa (Editorial Director, Hotel F&B) Panelists: Brad Nelson ’84 (VP, Culinary Discipline & Global Corporate Chef, Marriott) Christine Yi (CY Eats) Fernando Salazar (Senior Vice President of Food & Beverage, Interstate Hotels) Scott Gingerich (SVP Restaurants and Bars, Kimpton Hotels & Restaurants)

Flavor Summit 6 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS 6 PM Reception Olive Terrace West

Sponsored by Barilla America and Steelite International America

7 PM Reception Concludes, Program Ends for the Evening Participants on their own for dinner to enjoy Napa Valley’s great restaurants.

Flavor Summit 7 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS Friday, March 8

7:45 AM The CIA at Copia Gardens: An Incubator of Culinary Inspiration Presenter: Jon Brzycki (Culinary Gardener, The Culinary Institute of America)

Participants should make their way to the Copia Gardens directly in front of the CIA at Copia. Afterward, we will all proceed to the atrium to enjoy morning refreshments.

In case of rain, the garden visit will be canceled and the program will begin with morning refreshments at 8:15 a.m.

8:15 AM Coffee and Whole Fruit Atrium (1st Floor)

8:30 AM General Session Competing for Consumer Appetite When Food is Everywhere Consumers are attaching more value than ever to brands that can help them find, create, and enjoy food throughout the day. This has the potential to upend the entire food industry, shifting the center of gravity to restaurants, retailers, and aggregators, and away from the global food and giants who defined branding (and shopping) throughout the 20th century. Euromonitor International’s Michael Schaefer explores this long-term shift and what it means for industry stakeholders. Presenter: Michael Schaefer (Global Lead – Food and Beverage, Euromonitor)

9:30 AM General Session What’s New in Restaurant Design and Where is it Going? Just days before the Flavor Summit, more than 200 of the latest, hottest restaurant designs are being reviewed by the jury that selects the James Beard Foundation Restaurant Design Awards winners. James Biber, who chairs the committee, will condense all that design into a picture of where restaurant design is today, and where it’s going. Get it while it’s fresh! Presenter: James Biber (Principal, Biber Architects)

10:15 AM General Session/Mocktail Demonstration Zero Proof Cocktails Health and wellness continue to be a huge trend in 2019, with increasing numbers of consumers moderating or eliminating their alcohol intake. Bars and mixologists are adapting by presenting more sophisticated non-alcoholic concoctions. Hear from one of the pioneers of no ABV mixology on the foundational principles of building a sophisticated menu (pro tip: you can’t just take out the alcohol!), and the benefits of building an inclusive drinks menu from the get go. Presenter: Julie Reiner (Co-owner, Flatiron Lounge, The Clover Club, Leyenda, Pegu Club)

Flavor Summit 8 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS 11:15 AM Final Remarks Speaker: Jacquelyn Chi (Director of Programs and Special Projects – Strategic Initiatives, CIA)

11:20 AM Walk-Around Hestan Kitchen (2nd Floor)

With book signing by Julie Reiner.

12:15 PM Summit Concludes

Flavor Summit 9 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS OPERATOR ADDRESS LIST

Atlantis Casino Reno Entertainment Cruises Evolution Hospitality Clayton Slieff Lars Kristiansen Neil Dandekar Chef de Cuisine Vice President of Task Force Executive Chef 3800 S Virginia St Food and Beverage 1211 Puerta Del Sol Ste 170 Reno, NV 89502 NBC Tower San Clemente, CA 92673 775-825-4700 455 N Cityfront Plaza Dr 562-239-5606 [email protected] Chicago, IL 60611 neil.dandekar@evolution 916-835-0948 hospitality.com Caesars Palace [email protected] Zachary Hillberry Fairmont Orchid Executive Chef Entertainment Cruises / David Viviano 3750 S Las Vegas Blvd Spirit Cruises Executive Chef Las Vegas, NV 89109 Rebecca Rose One N Kaniku Dr 702-731-7839 Executive Chef Kohala Coast, HI 96743 [email protected] 109 E Main St Ste 500 808-887-7402 Norfolk, VA 23510 [email protected] Charlie Palmer Group 757-217-0608 Peter Triolo rrose@entertainment Four Seasons Hotel Director of F&B / cruises.com Amir Vahdani Hotel Manager Director of Food 1230 First St Equal Measure Hospitality and Beverage Napa, CA 94559 Morgen Jacobson 300 South Doheny Dr 209-595-7784 Creative Director Los Angeles, CA 90048 [email protected] 2029 W Pensacola Ave 310-786-2205 Chicago, IL 60618 amir.vahdani@four Crescent Hotels 415-321-0968 seasons.com Michael Carr-Turnbough ‘82 [email protected] SVP of F&B 520 Fox Hunt Cir Evolution Hospitality Great Wolf Lodge Littleton, CO 80126 Konstantinos Laliotis Edi Kevorkyan 224-234-4859 Vice President of Food Corporate Director of F&B [email protected] and Beverage 350 N Orleans St. Ste 10000B 1211 Puerta Del Sol # 170 Chicago, IL 60654 Culinaire International San Clemente, CA 92673 708-967-3441 Tom Valentin 619-764-6493 [email protected] Regional VP Operations gusl@evolution 6842 Main St hospitality.com Guckenheimer Miami Lakes, FL 33014 Dolores Montecino-Hunt 305-820-8142 Evolution Hospitality Regional Executive Chef [email protected] Jon Eyer Openings/New Business Corporate Executive Chef 4707 Fleming Ave 1211 Puerta Del Sol Ste 170 Oakland, CA 94619 San Clemente, CA 92673 dolores.montecino- 619-384-2357 [email protected] jone@evolution hospitality.com

Flavor Summit 10 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS Guckenheimer Kimpton Hotels Nordstrom Michael Raub & Restaurants Kati Lauffer Regional Executive Chef Scott Gingerich Culinary Operations Director 4707 Fleming Ave Senior Vice President, 1600 7th Ave Ste 2500 Oakland, CA 94619 Restaurants + Bars Seattle, WA 98101 650-339-9701 222 Kearny St Ste 200 206-454-5582 michael.raub San Francisco, CA 94108 [email protected] @guckenheimer.com 415-955-5482 scott.gingerich@kimpton Nordstrom Hotel DuPont group.com Keith Brunell Ken Hodanics Corporate Executive Chef Executive Sous Chef Mandalay Bay Resort/ 1600 7th Ave Ste 2500 42 West 11th St Delano Hotel Seattle, WA 98101 Wilmington, DE 19801 Bill Cheek 206-454-5563 443-466-9342 Executive Director of keith.e.brunell [email protected] Food and Beverage @nordstrom.com 3950 Las Vegas Blvd S Houlihan's Restaurant Inc. Las Vegas, NV 89119 Ocean Reef Club Michael Slavin ‘90 702-632-9725 Dan Tanner VP Culinary & Menu [email protected] Executive Director of Innovation and Conference 8700 State Line Rd Ste 100 Marriott International Operations Leawood, KS 66206 Brad Nelson ‘84 35 Ocean Reef Dr Ste 200 913-901-2537 Vice President, Culinary Key Largo, FL 33037 [email protected] Global Portfolio 305-367-2611 10400 Fernwood Rd [email protected] Houlihan's Restaurant Inc. Bethesda, MD 20817 Mike Castilla 301-380-4646 Ocean Reef Club Sr Manager of Culinary [email protected] Chris Patterson ‘99 Operations Executive Director of 8700 State Line Rd Ste 100 Muckleshoot Casino Lodging/F&B Leawood, KS 66206 Jeffrey Stern ‘80 35 Ocean Reef Dr Ste 200 913-901-2687 Director of F&B Key Largo, FL 33037 [email protected] 2402 Auburn Way S 305-367-5825 Auburn, WA 98002 [email protected] InterContinental 253-929-1900 Parker hotel San Francisco Hotel jeffrey.stern@muckleshoot Herve Glin Peter Koehler casino.com Executive Chef General Manager 4200 E Palm Canyon Dr 888 Howard St Next Hospitality Advisors Palm Springs, CA 92264 San Francisco, CA 94103 Doug Zeif 760-770-5000 415-616-6532 CEO hglin@parkerpalm [email protected] 6574 N State Rd 7 Ste 415 springs.com Coconut Creek, FL 33073 Interstate Hotels and Resorts 561-302-7491 Quechan Casino Fernando Salazar [email protected] Dale Jager SVP of Food & Beverage Executive Director of Food 2011 Crystal Dr and Beverage Arlington, VA 22202 525 Algodones Rd 972-406-5032 Winterhaven, CA 92283 fernando.salazar@interstate 702-521-5090 hotels.com [email protected]

Flavor Summit 11 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS Sandals Resorts Tavistock Restaurants Villa Enterprises Josef Jungwirth Steve Byrne Management Corporate Executive Chef Vice President of Food and Kevin Felice 5 Kent Ave Beverage Corporate Executive Chef - Montego Bay, Jamaica 4705 S Apopka Vineland Rd 40NORTH Restaurant Group 876-979-9130 Ext. 2260 Orlando, FL 32819 25 Washington St josef.jungwirth@sri. 407-909-7112 Morristown, NJ 07960 sandals.com stevebyrne@tavistock 973-251-1291 restaurants.com kfelice@villarestaurant Seniority, Inc group.com Christian Schmidt Terranea Resort VP of Culinary Services Bernard Ibarra Walt Disney Parks and and Hospitality VP Culinary Exp/ Resorts 15601 Dallas Pkwy Executive Chef Peter Zampaglione Addison, TX 75001 100 Terranea Way Director, F&B Concept 469-420-5468 Rancho Palos Verdes, CA Development [email protected] 90275 2613 Bonnet Creek Rd 310-265-2890 Lake Buena Vista, FL 32830 Spectrum Retirement [email protected] 407-934-5478 David Neves peter.e.zampaglione VP Food & Beverage The Pierre Hotel, @disney.com 4600 Syracuse Dr Fl 11 Taj Group of Hotels Denver, CO 80237 Ashfer Biju Westin/W 303-729-0248 Executive Chef/Director of Thomas Horner dneves@spectrum Food and Beverage Complex Executive Chef retirement.com 2 E 61st St 600 Bellevue Way NE New York, NY 10065 Bellevue, WA 98004 212-940-8154 206-571-3738 [email protected] [email protected]

Flavor Summit 12 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS PRESENTER ADDRESS LIST

Geetika Agrawal William Dissen ‘03 Julie Reiner La Cocina The Market Place Restaurant, Clover Club Program Director Haymaker Restaurant, & Owner Billy D's Fried Chicken 210 Smith St Ned Barker Chef and Owner Brooklyn, NY 11201 Grill Ventures International 646-489-4185 CEO Scott Gingerich [email protected] Kimpton Hotels 2360 N Palermo Dr & Restaurants Palm Springs, CA 92262 Fernando Salazar Senior Vice President, 404-547-1900 Interstate Hotels and Resorts Restaurants + Bars [email protected] 222 Kearny St Ste 200 SVP of Food & Beverage San Francisco, CA 94108 2011 Crystal Dr Luke Barr 415-955-5482 Arlington, VA 22202 Author scott.gingerich@kimpton 972-406-5032 497 Franklin Ave group.com fernando.salazar@interstate Brooklyn, NY 11238 hotels.com 718-797-1009 Vipin Jain [email protected] Blendid Michael Schaefer Co-founder and CEO Euromonitor International James Biber Global Lead, Food & Biber Architects Brad Nelson ‘84 Beverage Marriott International Partner 2121 SE Belmont St Apt 206 Vice President, Culinary 233 Broadway Ste 2030 Portland, OR 97214 Global Portfolio New York, NY 10279 312-613-2816 10400 Fernwood Rd 212-683-7071 Bethesda, MD 20817 michael.schaefer@euro [email protected] 301-380-4646 monitor.com [email protected] Lee Campbell Mario Ubiali Consultant / Educator Shola Olunloyo Thimus StudioKitchen Co-Founder and CEO Shirley Cheng Chef The Culinary Institute 800 N 2nd St Cynthia Yeung of America Philadelphia, PA 19123 Café X Professor 267-303-3535 COO 1946 Campus Dr [email protected] Hyde Park, NY 12538 Christine Yi 845-451-9600 Andrew Petitfils CY Eats Dishcraft Robotics [email protected] President Director, Business 111 E 30th St 8B Development Michael Costa New York, NY 10016 611 Taylor Way Hotel F&B Magazine San Carlos, CA 94070 917-359-8933 Editorial Director 805-679-3011 [email protected] 919 W Heights Hollow Ln [email protected] 713-494-0677 Michael Ponzio Medinah Country Club Executive Chef

Flavor Summit 13 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

PRESENTER BIOGRAPHIES

GEETIKA AGRAWAL, MBA is the program director of La Cocina, a food business incubator cultivating working-class women and immigrant entrepreneurs. In her role, she oversees the incubation program and leads strategic projects for the organization. Today there are 26 brick and mortar locations in the San Francisco Bay Area run by La Cocina graduates, including businesses included on Food & Wine’s “Best Of” lists, featured in national publications such as Saveur, and nominated for James Beard awards. Prior to joining La Cocina in 2013, Geetika worked all over the world including at Acumen Fund in India managing the agriculture portfolio, at Bootstrap Company in East London incubating innovative social projects, and as an emerging markets manager at IBM. She has a computer science degree from Stanford University (and wrote code for a living right out of college!) and an MBA in social innovation & finances from New York University Stern. Geetika lives in San Francisco with her husband and almost toddler daughter. (San Francisco, CA) @lacocinasf

While supporting an academic religious studies career at the University of Michigan, NED BARKER ran into a work “detour” that led to a busboy job. His manager soon told him he would be fired because he couldn't balance a food tray. Ned went home with a tray and carried stacks of textbooks on that tray for several hours. Two years later he was managing the restaurant. Ned eventually leveraged his tray-balancing skills to become vice president of food & beverage at InterContinental Hotels Group (IHG) in Atlanta. In that role, he developed F&B menu programs that were implemented in more than 2,500 hotels. He also wrote or re-wrote the F&B standards for three hotel brands. In 2005, Ned founded Grill Ventures International (GVI) and has since worked throughout the Americas in a consulting capacity. In 2014 the GVI team was engaged by Interstate Hotels to re-write and update 250 SOPs, covering virtually every F&B procedure. GVI’s work has ranged from concept development to operations/marketing review & analysis, to special one-off project assignments for hotel brands and companies. Recently, Ned helped develop American Hotel and Lodging Association’s (AH&LA) Hotel|Kitchen food waste prevention program. He’s also partnered with sustainability expert/author Steve Schein, PhD, to promote food waste prevention practices. Additional clients include the World Wildlife Fund, Oregon Department of Environmental Quality, and the Natural Resources Defense Council. Ned did graduate from Michigan, and is now based in Palm Springs, CA. He has been a contributor to In The Mix and Hotel F&B magazines, and has appeared on CNN in his role as F&B media spokesperson for the AH&LA. He is an active participant on the AH&LA F&B Committee. (Palm Springs, CA)

LUKE BARR is the author of the New York Times bestseller, Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste (Clarkson Potter/Crown, 2013), and Ritz & Escoffier: the Hotelier, the Chef, and the Rise of the Leisure Class (Clarkson Potter/Crown, 2018). He is currently writing a social and cultural history of 1970s French cooking tentatively titled, Les Enfants Terribles: How a Band of Outlaw Chefs Created Nouvelle Cuisine and Revolutionized Modern Cooking (Dutton); as well as co-writing The Hunt for History with Nathan Raab, a memoir of Raab’s adventures in the rare document and artifact business (Scribner). Before turning to writing full time in 2015, Luke was the features director at Travel + Leisure magazine, where he edited many of the magazine’s high profile writers, including Gary Shteyngart, Andrew

Flavor Summit 14 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

Solomon, and Daphne Merkin, among others. Before T+L, Luke was the executive editor of Gear, a men’s fashion magazine, and before that, a senior editor at Brill’s Content, which covered the news and media industries. He was the founder and editor of KGB, a New York City-based pop culture magazine, and has written over the years for magazines including Travel + Leisure, Food & Wine, GQ, and Spy. Luke graduated from Harvard College with a degree in English literature, and lives in Brooklyn with his wife, architect Yumi Moriwaki, and their two daughters. (Brooklyn, NY)

THOMAS BENSEL is managing director of the California campus at The Culinary Institute of America. Thomas previously held executive level roles at Bay Bread/La Boulange, Bon Appetit Management Corporation, and Wolfgang Puck Worldwide, before joining the CIA in 2012 as the managing director of the Greystone campus in St. Helena. He subsequently oversaw the college’s expansion to and re-opening of the long-shuttered Copia facility in downtown Napa. The Greystone campus and Copia facility now jointly form the California campus of the CIA, hosting degree students and enthusiast programs, as well as professional development and consulting programs. Thomas is actively involved in both the Napa Valley and Marin county communities as a board member of the Napa Valley Vintners, and the Board of Trustees for the Agricultural Institute of Marin. (Napa, CA)

JAMES BIBER and Biber Architects have been producing award winning iconic architecture from their New York office for more than 20 years. The firm has created projects ranging from private oceanfront residences in the Hamptons to the iconic Harley-Davidson Museum; from the Needle & Button monument in the Garment District to the Visitor’s Center at Philip Johnson’s Glass House; and from the White House Time Capsule to the USA Pavilion at the 2015 Expo in Milan, Italy. Filling in this broad spectrum of projects are restaurants, showrooms, retail stores, schools, libraries, products, exhibitions, streetscapes, and urban design projects spanning the U.S. market. James is a fellow of the American Institute of Architects (FAIA) and a LEED accredited professional. He attended Cornell University’s College of Architecture Art and Planning, graduating with both medals and honors. He has taught architecture to undergraduates and graduate students at Cornell University, Syracuse University, Parsons The New School of Design, and university classes from Mexico to Slovenia. He has lectured widely at these universities, at conferences, professional organizations and panels, and he chairs the Restaurant Design Awards Committee for the James Beard Foundation. Biber Architects is known for work that expresses the identity of the client, creating projects around the “Architecture of Identity.” They have developed a recognized talent for digging deeply into the identity aspects of projects, giving voice to the user, the client and the institution in what is often the best and largest expression of their brand. This philosophy applies to projects of all scales and uses: museums, corporate headquarters, national pavilions, and even private residences. Identity is at the core of Biber Architects innovation in the architectural realm. (New York, NY) @biberarchitects

Flavor Summit 15 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

JON BRZYCKI is the culinary gardener at The Culinary Institute of America at Copia. In this role, he is in charge of growing a vast array of seasonal organic produce for the restaurant, special events, and demonstration . Jon began his career in the culinary arts, studying the fundamentals of French classical cuisine at a Hilton hotel in Scottsdale, AZ, as an apprentice with the American Culinary Federation. Upon graduation, he moved to Orange County, CA, and while working in fine dining restaurants and resort hotels over the next eight years, he learned the art of contemporary Californian cuisine. While settling into a new home in the city of Napa, he returned to the restaurant kitchen, but never found a job that suited him until he began working as a personal chef for a local winery owner. It was there that Jon was introduced to the garden on a much higher level and designed his first culinary garden from which he grew most everything for the he prepared for his employer. As his gardening skills and experience expanded, Jon started the first residential urban farm in the city of Napa in 2003. He built raised beds for his produce, planted a large fruit orchard, and created a respectable farm culture, complete with its own well and an elaborate irrigation system. He sold his produce to local winery and restaurant chefs throughout Napa Valley until he closed the business in 2010 and returned to working as a private chef, before taking his current position back in the garden. (Napa, CA)

An ardent supporter of sustainable vine-farming and traditional, non-interventionist winemaking techniques, sommelier LEE CAMPBELL is a wine professional for the modern age. After working in some of Washington, D.C., and New York City’s top culinary and vinous establishments, she hopped the East River to Brooklyn, and became the wine director for the Andrew Tarlow Restaurant Group, and also co-created one of America’s first natural wine salons, “The Big Glou.” Today, Lee represents the burgeoning Early Mountain Vineyards of Madison County, VA, and also specializes in programs integrating wine and food into a balanced, healthy and joyful lifestyle. (Brooklyn, NY)

SHIRLEY CHENG is a professor of culinary arts at The Culinary Institute of America (CIA). Shirley teaches cuisines and cultures of Asia in the college’s degree programs, where her students prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Her course also develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently. Shirley earned an associate degree from Sichuan Culinary Institute in Sichuan, People’s Republic of China; a bachelor of arts from Sichuan University; and a master of science in hospitality administration from Johnson & Wales in Providence, RI. Today, with 38 years of experience in the food industry and in culinary education, she is an accomplished and respected professor in Asian cuisine, with a specialization in the Sichuan regional cuisine of China. Named CIA Faculty Member of the Year in 1996, Shirley has judged several master chef exams at the college, and was a member of the CIA team that won the coveted Marc Sarrazin Cup at the Salon of Culinary Arts in New York in 1996 and 1997. She also was the gold winner of the Japanese Ingredient Culinary Challenge Recipe Competition in New York in 2011, and has had numerous articles appear in culinary and educational publications, both nationally and internationally, including Plate and magazines. She has been interviewed as a special consultant for Chinese, Korean, Japanese, Vietnamese, and American publications on topics ranging from flavor profiles to the future of culinary education. In addition to making several conference presentations, Shirley is featured in a number of instructional and culinary competition videos broadcast on PBS, Epicurious.com, and the Food Network. Her current two research projects

Flavor Summit 16 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

are grant-supported examinations of the production of Huajiao, its culinary application in Sichuan cuisine, and its acceptance among American consumers and chefs; and consumer acceptance of the Mala flavor profile and applications for sodium reduction strategies. (Hyde Park, NY)

JACQUELYN CHI, MA is director of programs and special projects for the Strategic Initiatives Group, the thought leadership arm of The Culinary Institute of America (CIA). In this role, Jacquelyn oversees the Flavor Summit retreat, targeting food and beverage executives in the hotels, resorts, cruise lines, casinos, and upper-tier multi-unit restaurants sector. She also oversees the CIA’s reThink Food initiative, exploring the intersection of technology, behavior, design, and food; and Appetites + Innovation (A+I), which aims to advance culinary excellence, health and wellness, sustainability, and cultures of innovation in retail foodservice. In 2013, Jacquelyn project-managed the CIA’s first mobile app for its flagship Worlds of Flavor® International Conference & Festival, which won the 2013 Cvent Plannie Award for Best Use of a Mobile App. Prior to joining the CIA, Jacquelyn earned her bachelor’s degree in radio- television-film from Northwestern University, and her master’s degree in international communication from American University, where she researched food as a tool of public diplomacy, and the social construction of authenticity in foreign eating experiences. She has also served as photographer and videographer for a Turkish coffee truck diplomacy project; managed social media for a start-up food company; and worked in a chocolate factory. (Napa, CA) @jaxiecracks

MICHAEL COSTA is editorial director at Hotel F&B magazine. After six years moving from city to city as a TV news reporter in the 1990s, Michael steered his career toward the kitchen. He returned to his hometown of Chicago, attending culinary school while working in the pastry shop and banquet kitchen of a large downtown hotel, and later joining that property’s F&B purchasing department. Today he combines his experience as a journalist and epicurean in his role as editorial director for award-winning Hotel F&B magazine, where he has been since 2007. Michael has won five FOLIO: Eddie Awards in the B-to-B category—four for writing and one for video—and is a broadcast journalism graduate of Columbia College in Chicago. (Houston, TX) @HotelFB

From his upbringings in the hills and mountains of Appalachia, WILLIAM DISSEN ‘03 has always been in touch with the outdoors and nature. Spending time on his grandparents’ farm – watching his grandmother bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture, seafood, and local cuisine. At his restaurants – The Market Place, in Asheville, NC; Haymaker Restaurant in Charlotte, NC; and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro, NC – William works with a network of local farms, artisan producers, and sustainable fishermen to produce flavorful, fresh food for his patrons. Star Chefs magazine, Mother Nature Network, Fortune magazine, and others have lauded William for his innovative approach to sustainable cuisine. William also works closely with the Monterey Bay Aquarium as a “Seafood Watch Ambassador” and as part of their Blue Ribbon Task Force, and the James Beard Foundation. William works on food policy issues on an international level as well, as a member of the U.S. State Department’s American Chefs Corps, and with the United Nation’s on its Chef’s Manifesto to help find solutions for global supply chain issues, food waste, and access to food. Recently, William addressed the World Food Summit in Denmark on the importance of

Flavor Summit 17 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

better global food policy for a better world. When William is not behind the stoves in his kitchens, you can find him working on food policy issues in his local communities, or on Capitol Hill, helping to make change through food. (Asheville, NC) @chefbillyd

GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America, where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival (which celebrated its 20th year in 2018); the annual Worlds of Healthy Flavors Leadership Retreat, and the Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan School of Public Health; and numerous other CIA “think tank” initiatives. Dubbed the “Flavor Hunter” by Bon Appétit, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2005, was honored with Food Arts’ Silver Spoon Award in 2006, and has received two James Beard awards for the CIA’s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences’ Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for University of California, Davis’ Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy. (Sacramento, CA) @CIALeadership

MARK ERICKSON ’77, CMC, MBA is provost of The Culinary Institute of America (CIA). In this role, he oversees all aspects of the college’s culinary programs including education, faculty, curriculum, governance, academic support functions, academic research, accreditation, assessment, branch campuses, food and beverage operations, and continuing education. Mark is a frequent presenter at industry events and conferences, where he shares his unique perspective on the global food industry, drawing from both academic and practical experiences. An honors graduate of the CIA class of 1977, he was director of culinary education at the Hyde Park campus from 1988 to 1990. Prior to that, he held both faculty and department head positions at the CIA. His career also includes serving as garde manger chef at the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and Country Club in Atlanta, GA. Mark was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in 1985. He holds a BS degree in restaurant and hotel management from the University of New Haven and an MBA from Marist College in Poughkeepsie, NY. (Hyde Park, NY) @CIACulinary

Flavor Summit 18 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SCOTT GINGERICH is senior vice president of restaurants & bars at Kimpton Hotels & Restaurants. Kimpton, a subsidiary of InterContinental Hotels Group, manages 80+ uniquely branded restaurant and bar concepts within the continental United States and internationally, generating annual revenues of $250+ million. Prior to joining Kimpton in January 2015, Scott held senior leadership positions with some of the industry’s most renowned and profitable restaurant groups, including Hakkasan Group, Tao Group, and China Grill Management. Scott has always found inspiration in the restaurant industry from both the interaction with guests along with the abundance and diversity of challenges. Scott also served as project director and consultant for Global Food Service Solutions, concentrating on food and beverage operations for high profile international events, including the Masters Golf Tournament in Augusta, GA, the 2016 Summer Olympic Games in Rio, and the Expo Milano 2015. Scott later founded Epicurean Restaurant + Bar Consulting, sharing his wealth of knowledge and experience with clients including Kimpton. After a yearlong relationship with Kimpton that included concept development projects for new properties, Scott was hired as regional vice president, restaurants & bars, before expanding his role to senior vice president, restaurants & bars. In this new role, Scott oversees the entire portfolio’s restaurant and bar operations as well as the group’s infrastructure and expansion strategy for all new openings and re-concepts. Scott received his MBA from Cornell University’s School of Hotel Administration, where he completed a masters of management in hospitality; he also holds a bachelor’s degree in psychology from the University of Virginia. Scott resides in Santa Rosa, CA, with his wife and their three children. (Santa Rosa, CA) @scottgingerich

VIPIN JAIN is co-founder and CEO of Blendid. (Sunnyvale, CA) @myblendid2

CATHY JÖRIN, MBA is director of The Food Business School (FBS) of The Culinary Institute of America (CIA), the CIA’s center for executive and graduate education, inaugurated in spring 2015. Under Cathy’s direction, the CIA and FBS recently launched the CIA’s first master’s degree and first online degree, the master of professional studies in food business. Cathy leads administration and operations for FBS, including curriuculum execution, finance, human resources, and marketing, and she works closely with CIA Provost Mark Erickson with key responsibilities for the school’s strategic plan and partnership development. Cathy has enjoyed a long and rewarding career with the CIA, including as director of special projects & planning for the Strategic Initiatives Group, director of business analysis for continuing education, and as associate director of education at the CIA’s Greystone campus. Cathy’s prior experience includes serving as vice president of sales and marketing at The Perfect Puree of Napa Valley, and as a co-owner of a retail and wholesale bakery. Cathy earned her MBA at the University of San Francisco; she also holds bachelor of arts from the University of California, Irvine, and is a graduate of the culinary arts program of the California Culinary Academy. Cathy is currently a member of the board of directors of the San Francisco chapter of Les Dames d’Escoffier, chairing the membership committee, and she is a former member of the board of directors of Women Chefs & Restaurateurs (WCR) where she was chair of the business development committee, and chair of the WCR 2013 annual conference in San Francisco, celebrating WCR’s 20th anniversary. She is an active member in her community having served as a volunteer for several organizations. (Napa, CA)

BRAD NELSON ’84 is vice president, Culinary Global Portfolio at Marriott International. (Bethesda, MD)

Flavor Summit 19 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SHOLA OLUNLOYO is a classically trained cook and member of the Pennsylvania food community where he has carved out a creative niche in modern cooking process instruction as a consulting chef. He maintains a development test kitchen to support his manufacturer and client projects and is classically trained with a knowledge base that appeals to restaurant operators interested in creating higher consistency in food, controlling costs by using modern cooking processes to create value and high impact flavor. His approach is flavor forward seasonal cooking with a variety of geographical influences. (Philadelphia, PA)

ANDREW PETITFILS is the head of business development at Dishcraft Robotics, a startup developing solutions to revolutionize commercial kitchens through robotics, beginning with the room. Andrew is a fourth-generation family member and board member of Lawry's Restaurants Inc., and has years of experience designing, opening, and operating restaurants domestically and internationally. He later joined the corporate venture capital group at Silicon Valley Bank where he invested in startups and partnered with Fortune 500 companies to address their innovation needs. Andrew has a BA in global studies from University of California Santa Barbara, and an MBA from the University of San Francisco. (San Carlos, CA) @dishcraftrobot

MICHAEL PONZIO fell in love with the traditional culinary experience of Italian dining at a very young age, coming from a large Italian family in a suburb just outside of Chicago. Naturally, his first inspiration in the kitchen was his grandmother, who introduced Michael to classic homestyle cooking and later provided guidance and instruction in perfecting the basics. Cooking became not only his skill, but his passion as well, and after studying culinary arts at Kendall College, he joined the award-winning team at Spiaggia in 2002 as a sous chef working closely with Tony Mantuano. From there, Michael continued his journey at restaurants including Volare, Cenitare, and Rosebud Restaurant Group, where he worked as the director of culinary operations. He has traveled all over the country and to several parts of Italy studying everything from handcrafted pastas and pizza, to gelato and regional delicacies. In 2011, Michael authored a , CIBO: Anybody’s Guide to Italian Cooking. Michael is currently the executive chef at Medinah Country Club in Illinois, a world-ranked platinum golf club where he has started a house tapped maple syrup program, a chicken coop, organic garden, , honey bee colonies, a smoked and cured meat program, and much more to great guest response. For the past three years, Michael has served on the culinary advisory board for Smithfield Foods. When not in the kitchen, Michael spends time with his wife and three children traveling and nurturing his passion for food and wine. (Chicago, IL) @chefponzio

JULIE REINER has been elevating the cocktail scene in New York City for 20 years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), and Brooklyn’s Clover Club (2008). As co-owner and beverage director of the Flatiron Lounge, Julie drew much of her inspiration from her native Hawaii by utilizing the freshest fruits and premier quality spices and spirits available in her original cocktails. Julie’s beverage program at the Clover Club is highly focused on classics, and furthers her signature style of superior quality and green market ingredients. Julie’s consulting company, Mixtress Consulting, helps create top-notch beverage programs and cocktails for resorts, restaurants, bars, and spirits companies. In 2009, Clover Club was honored with the award for “Best New Cocktail Lounge in the World” at Tales of the Cocktail in 2013, and took home awards for “Best American Cocktail Bar”, “Best High Volume Bar”, and “Best Bar Mentor”, a personal award for Julie. In 2015, Julie opened Leyenda, a pan-

Flavor Summit 20 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

Latin bar and restaurant celebrating spirits and imbibing traditions from across the Spanish- speaking world and beyond, with Ivy Mix, a long time bartender at Clover Club. The drinks are complemented by authentic fare by chef Sue Torres, a noted Latin culinary authority. Julie’s recipes have been featured in numerous print publications and television media, including The New York Times, Food & Wine, Imbibe, The Wall Street Journal, Playboy, Gourmet Magazine, GQ, Wine Enthusiast, The London Times, Wine & Spirits, The Today Show, the Food Network, CNBC, and the Fine Living network. In 2011, Julie was honored with a James Beard nomination for spirits professional of the year. (New York, NY) @mixtressnyc

FERNANDO SALAZAR is senior vice president of food & beverage at Interstate Hotels. In this role, Fernando brings new ideas and excitement to partnering with market leading chefs and mixologists for menu development and concepts, leading culinary team training and ensuring engaging guest experiences across our portfolio, currently with 500 hotels under management in 10 countries around the world. Fernado has previously worked with Helmsley Hotels, Westin Hotels & Resorts, Omni Hotels & Resorts, and Wyndham Hotels & Resorts. In 2015, Fernando accepted a two-year commitment to join the prestigious The Culinary Institute of America at the San Antonio campus as managing director, where he excelled by achieving the largest student enrollment in the 12-year history of the campus, and for two years in a row obtained the highest student satisfaction ratings among all four of the CIA campuses. Fernando is co-founder and international advisor of E-Spain, creator of the World Competition and International Black Truffels Competition. A frequent speaker at national conferences on food and beverage trends and topics, Fernando won the prestigious Silver Plate Award as Hotel Operator of the Year for his contributions to the industry in 2010, and in 2014, he became the first non-Spaniard ever inducted into the prestigious Royal Academy of Spanish Gastronomy and named Universal Ambassador of the Gastronomy of Spain. (Arlington, VA)

MICHAEL SCHAEFER is the global lead for food & beverage at Euromonitor International. He and his team track consumer trends, product innovations, and the evolution of eating and drinking across the world. Michael is the primary driver for design, development, and promotion of Euromonitor’s global restaurant research program, as well as its coverage of the global non-alcoholic drinks industry. He has been quoted in Bloomberg Businessweek, Nation’s Restaurant News, The New York Times, The Wall Street Journal, and the Financial Times, among others. Michael holds an MA in Russian and East European studies from Stanford University and has been at Euromonitor since 2005. (Portland, OR) @mschaefer84

MARIO UBIALI is co-founder and CEO at Thimus, Inc (Brescia, Italy) @thimusproject

CYNTHIA YEUNG is COO of Café X Technologies (San Francisco, CA) @ctwy

CHRISTINE YI is president at CY Eats. (New York, NY) @cy_eats

Flavor Summit 21 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SOCIAL MEDIA INFORMATION

Follow the Flavor Summit’s Presenters on Twitter and Join the Conversation Online #CIAFS

CIA Industry Leadership @CIALeadership

Geetika Agrawal @lacocinasf Vipin Jain @myblendid2 Ned Barker @Ned_GVI Shola Olunloyo @studiokitchen Luke Barr @lukebarr Michael Ponzio @chefponzio James Biber @biberarchitects Julie Reiner @mixtressnyc Jacquelyn Chi @jaxiecracks Michael Schaefer @mschaefer84 Michael Costa @hotelfb Mario Ubiali @thimusproject William Dissen @chefbillyd Cynthia Yeung @ctwy Scott Gingerich @scottgingerich Christine Yi @cy_eats

Flavor Summit 22 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SPONSOR ADDRESS LIST

American Lamb Board Bel Brands USA illy Caffè Mary Humann Cathy Byrne Laurel Britt-Webb Foodservice Marketing Vice President Sales Director of National 4725 Crestridge Ct 30 South Wacker Dr Ste 3000 Accounts, Hotels Loveland, CO 80537 Chicago, IL 60606 & Restaurant 970-663-0994 312-848-1941 800 Westchester Ave [email protected] [email protected] Ste S440 Rye Brook, NY 10573 B&W Quality Growers, LLC Crown Brands LLC / Oneida 914-253-4555 Todd Gosule Mike Bohland [email protected] EVP of Sales and Marketing SVP of National Accounts 7798 County Rd 512 24460 Borderhill illy Caffè Fellsmere, FL 32948 Novi, MI 48375 Rachel Kaplan 772-571-0514 248-613-5106 District Sales Manager [email protected] mike.bohland@crown- Northern California brands.com 800 Westchester Ave Barilla America Ste S440 Suzanne Maxwell Crown Brands LLC / Oneida Rye Brook, NY 10573 National Accounts Manager Chad Jordan 650-450-1482 20 Wilcox St VP of Hospitality [email protected] Dumont, NJ 07628 24460 Borderhill 847-597-6693 Novi, MI 48375 Lamb Weston suzanne.maxwell 571-778-0806 Ghislaine Joly @barilla.com chad.jordan@theoneida Senior Principle group.com Development Scientist Barilla Foodservice 599 South Rivershore Ln Jaclyn Glatzer Danone Eagle, ID 83616 Marketing Tiffany Hicks 208-938-7394 4500 Highlands Pkwy National Account Manager [email protected] Smyrna, GA 30082 12002 Airport Way om 404-259-2476 Broomfield, CO 80021 jaclyn.glatzer@summit 714-371-7064 Lamb Weston mg.com [email protected] Joe LaPerna Business Development Bel Brands USA Danone North America Manager – Foodservice Matthew Barlow Yvonne Fredrick 55 Shuman Blvd Ste #800 Director of Entertaining National Account Naperville, IL 60563 Brands, Bel Brands USA Business Manager 630-363-6475 30 S Wacker Dr 2545 Cambridge St joseph.laperna@lamb Chicago, IL 60606 Trenton, MI 48183 weston.com 630-923-5494 734-558-5788 [email protected] yvonne.fredrick Libbey Inc. @dannon.com Irma Acuna Assistant Marketing Manager 300 Madison Ave Toldedo, OH 43604 419-270-5370 [email protected]

Flavor Summit 23 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

Libbey Inc. Schuman Cheese Smithfield Foods Mary Agnes Palumbo Frank Eberhart Brooks Friedman '01 National Hospitality National Accounts Manager Sr National Accounts Sales & Accounts Manager 2240 Simonton Bridge Rd Culinary Manager 300 Madison Ave Watkinsville, GA 30677 40 Rum Cherry Rd Toledo, OH 43604 706-308-1889 Malta, NY 12020 419-270-5370 feberhart@schuman 518-419-1863 [email protected] cheese.com [email protected]

National Peanut Board Schuman Cheese Steelite International Ryan Lepicier Sandra Schumann John Miles Senior Vice President, NAM CEO & President Marketing and 40 New Dutch Ln 154 Keystone Dr Communications Fairfield, NJ 07004 New Castle, PA 16105 3350 Riverwood Pkwy 331-210-6083 724-856-4901 Ste 1150 sschumann@schuman [email protected] Atlanta, GA 30339 cheese.com 678-424-5750 Steelite International rjlepicier@nationalpeanut Schuman Cheese Linda Romeo board.org Lize Willers National Accounts Manager Director Of Innovation 154 Keystone Dr National Peanut Board 7025 El Fuerte St New Castle, PA 16105 Laurel Sprague Carlsbad, CA 92009 724-698-3812 Consultant 949-295-4854 [email protected] 3350 Riverwood Pkwy [email protected] Ste 1150 Superior Farms Atlanta, GA 30339 Seedlip Greg Ahart 678-424-5750 Laura Lashley VP Sales [email protected] California Brand Manager 2530 River Plaza Dr Ste 200 3431 Wesley St Studio A Sacramento, CA 95833 Rational Culver City, CA 90232 530-297-3512 Nick Bellini 605-415-0852 greg.ahart@superior Business Development [email protected] farms.com PO Box 444 Durham, CT 06422 Seedlip Superior Farms 561-702-7950 Walker Townsend Anders Hemphill [email protected] California & Arizona VP Marketing & Market Manager Brand Strategy Rational 3431 Wesley St Studio A 2530 River Plaza Dr Ste 200 Justin Harkey Culver City, CA 90232 Sacramento, CA 95833 Director of Key Accounts 310-963-1844 530-297-3566 North America [email protected] anders.hemphill@superior 1701 Golf Rd Ste C-120 farms.com Commercium Smithfield Foods Rolling Meadows, IL 60008 John Daugherty SupHerb Farms 708-613-0151 West Coast Regional Scott Adair [email protected] Sales Manager Corporate Chef 66 Skywood St 300 Dianne Dr Ladera Ranch, CA 92694 Turlock, CA 95380 949-485-1878 209-633-3600 [email protected] [email protected]

Flavor Summit 24 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SupHerb Farms Doug Miller Director of Food Service Sales 300 Dianne Dr Turlock, CA 95380 209-633-3600 [email protected]

ULVAC Adrienne Capps '15 Lead Culinary Developer 2045 Martin Ave #203 Santa Clara, CA 95050 707-592-4985 [email protected]

ULVAC John Field Western Regional Account Manager 2045 Martin Ave #203 Santa Clara, CA 95050 408-590-7067 [email protected]

Flavor Summit 25 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

SPONSOR COMPANY PROFILES

The American Lamb Board proudly represents the nation’s shepherds and lamb processors. When you menu local lamb, you’re supporting the nation’s shepherds and their families. The vast majority of the nation’s sheep operations are family owned and operated. And, they’re located in every state – from small flock operations grazing on the grasses of the Northeast to larger flocks foraging in the high mountain ranges of the West. Today’s shepherds are family- focused, entrepreneurial and dedicated to the health and welfare of their sheep. Best of all, they are committed to producing the best quality lamb. www.americanlamb.com

B&W Quality Growers has been the largest grower of distinctive baby leaves for over 148 years. When you've been doing something for this long, you get pretty good at it. And when you do it the right way, people and the planet notice. We're responsible farmers known for three things: exceptional quality, distinctive flavor, and powerful nutrition. These qualities are inherent in every one of our leaves...and we couldn't be prouder it's made B&W the #1 choice for fine chefs and discerning home cooks everywhere. www.bwqualitygrowers.com

Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, has become one of the world’s most esteemed food companies. As the foodservice division of the #1 national brand in the US and Italy, we deliver marketing support, culinary training, and a host of other services for foodservice operators beyond what’s in the box. Whether it’s containing food costs, or creating a pasta menu item that sets you apart, Barilla can help. For more information, including recipes built for foodservice operations, please visit www.barillafoodservicerecipes.com

Boursin® Cheese, manufactured by Bel Brands USA Inc., a subsidiary of Fromageries Bel, is a family-owned cheese maker headquartered in Paris, France. Boursin is known for its bold garlic and fine herbs flavor and its signature creamy, crumbly texture. It has a wide variety of food service applications, including cheese plates, sandwich and burger toppings, and sauces. www.boursin.com

Crown Brands LLC was formed in 1994 with the consolidation of Update International, Focus Foodservice, and Johnson-Rose Incorporated. We have added Co-Rect Products (2015), Tomlinson Industries (2018), and The Oneida® Foodservice Group (2019) to form the ultimate “One Stop” solution for all non-heavy equipment foodservice needs for both Back of House and Front of House operations. Crown Brands remains dedicated to providing high quality, value, and service to our customers with efficient, professional, and reliable products and service. www.crown-brands.com

Danone North America’s ambition is to produce healthful foods that create economic and social value and nurture natural ecosystems through sustainable agriculture. Bringing together portfolios of dairy and plant-based products enables us to better serve consumers’ diverse preferences in high growth and evolving categories. As a newly certified B Corp, Danone North America is taking bold steps for social good. We are changing the way many of our foods and beverages are made by evolving certain flagship brands toward the use of fewer ingredients

Flavor Summit 26 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

that are more natural, not synthetic and non-GMO. We are also working with some of our farmer partners to plant non-GMO feed. We’re also committed to sustainable agriculture, water conservation, waste reduction, animal welfare and community engagement, changing the way the world eats to benefit both people’s and our planet’s health. Danone North America offers innovative dairy, plant-based and coffee options you’re looking for. And did we mention turnkey marketing support? That really is all kinds of better. www.danonenorthamerica.com illy caffè North America: Since 1933, the Illy family has been coffee in Trieste, Italy, delivering on its mission to offer the greatest coffee to the world. As a global leader within the high-quality coffee sector that services more than 140 countries, illy has pioneered many innovations from pressurization to single serve pods, and new for 2019, illy’s Cold Brew Aria system. www.illy.com

Lamb Weston is a leading supplier of frozen potato, sweet potato, and appetizer products to restaurants and retailers around the world. For more than 60 years, Lamb Weston has led the industry in innovation and making things more delicious for their customers. Because, when we look at a potato, we see possibilities. Learn more at LambWeston.com

Libbey® knows the grit, gusto and ingenuity it takes to transform a vision into success. Like you, we never stop striving to serve the experience to its fullest – supporting you with forward- looking tabletop solutions and business-building insights that seize the opportunities of today and tomorrow. Discover the possibilities at foodservice.libbey.com

The National Peanut Board (NPB) works to improve the economic condition of USA peanut farmers and their families through compelling promotion and groundbreaking research. NPB educates consumers and culinary professionals about the flavor, quality and nutritional benefits of USA-grown peanuts. www.nationalpeanutboard.org

RATIONAL is the inventor and world’s leading supplier of combi-steamers with over 750,000 units sold worldwide. The RATIONAL SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Easily prepare a variety of foods using the 7 touch-of-the-button cooking modes. www.rational- online.com

Schuman Cheese started in 1945 by Arthur Schuman. For over 70 years, Arthur Schuman’s passion and energy has been passed down generation after generation, helping build a modest import business into a well-recognized and respected leader in the cheese industry, both in the United States and abroad. Schuman Cheese has enjoyed success at the most prestigious cheese competitions, winning multiple awards with many exceptional lines of cheeses. We have won at American Cheese Society, US Championship, World Dairy Expo Championship, International Cheese Awards, and Wisconsin State Fair. www.schumancheese.com

Seedlip is the world’s first distilled non-alcoholic spirit, solving the ever-growing dilemma of ‘what to drink when you’re not drinking®’. Founded by Ben Branson, 9th generation British Farmer, Seedlip’s spirits boast zero alcohol, zero sugar, and zero allergens. Three unique & complex blends, Spice 94, Garden 108 & Grove 42 can be used in place of your preferred

Flavor Summit 27 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

alcoholic spirits to create sophisticated non-alcoholic cocktails. http://www.seedlipdrinks- us.com @Seedlipusa

Smithfield is the world’s largest pork processor and hog producer committed to providing good food in a responsible way. From an extensive selection of fresh cuts to a wide variety of conveniently prepared products, we offer a comprehensive, high-quality variety of products for any menu. Because when it comes to helping bring delicious and nutritious pork products to millions of people, no one does it better than Smithfield. For more information, visit www.smithfieldfoodservice.com

Steelite International is a world-leading manufacturer and supplier of tabletop products, servicing over 140 countries with solutions in china, metal and glass. We are committed to offering the best in technology and design, while minimizing our effect on the environment. Our stability and reputation in the industry has provided us with both a diverse client list, and a comprehensive channel of operations. Whether you are seeking cost savings and practicality or conceptual aesthetics, Steelite International will exceed your expectations with our selection of products. www.steelite.com

Superior Farms, proudly working with over 1,000 family farmers, is the leading purveyor of American lamb. As an employee owned company, Superior Farms is committed to delivering excellence to its customers and consumers while striving toward innovative practices that help our family farming partners thrive. Discerning chefs and consumers prefer American lamb and Superior Farms is honored to bring them the very best. www.superiorfarms.com

SupHerb Farms is North America’s preferred supplier of culinary ingredient solutions, including IQF Herbs, Specialty Vegetables, Purées and value-added, globally inspired Pastes and Blends. For the last 25 years we have provided fresh from-the-garden flavor, clean labels, innovation and on-trend flavor solutions for Foodservice Operators and Food Manufacturers. Our products help streamline operations while saving you time and money. www.SupHerbFarms.com

ULVAC, Inc., founded in 1952, is a global, publicly traded Japanese equipment company with a long history of providing equipment and machinery to the food and agriculture industries. ULVAC has developed freeze drying equipment for orange and other juices and vacuum cooling systems for rapidly cooling field grown vegetables and flowers; meats and prepared foods. The US Headquarters established as ULVAC Technologies, Inc. is located in Methuen, MA and provides sales, installations, and service for ULVAC in North America. www.ulvac.com

Flavor Summit 28 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

CIA FACULTY AND STAFF

The Culinary Institute of Jon Brzycki Andrew Dunbar America at Copia Culinary Gardener Copia Building Engineer 500 First St [email protected] andrew.dunbar Napa, CA 94559 @culinary.edu Jose ‘Tony’ Camarillo Christina Adamson Purchasing Stock Clerk Sophie Egan Senior Director - Operations [email protected] Director - Health and & Finance, Strategic Initiatives Sustainability Office 707-967-2369 Shirley Cheng Leadership/Editorial, Cell 707-888-8093 Professor, Culinary Arts Strategic Initiatives [email protected] 1946 Campus Dr Office 707-967-2422 Hyde Park, NY 12538 Cell 707-492-2518 Ursula Anderson 845-451-1636 [email protected] Assistant Manager – Event [email protected] Operations Mark Erickson ‘77 707-967-2526 Jacquelyn Chi Provost ursula.anderson@ Director - Programs and 1946 Campus Dr culinary.edu Special Projects, Strategic Hyde Park, NY 12538 Initiatives 845-451-1295 John Barkley ‘97 707-967-2416 [email protected] Director - Digital Media, [email protected] Strategic Initiatives Chris Fernandez 707-967-2405 Katherine Cincotta Food and Beverage Director, [email protected] Manager, Strategic Initiatives Copia 707-967-2506 707-967-2538 Erin Bell [email protected] [email protected] Assistant Store Manager 707-967-2547 Patricia Coleman Tommy Gachis [email protected] Director – Business IT Site Systems Coordinator Development 707-967-2585 Thomas Bensel ‘76 203-256-1090 [email protected] Managing Director, patricia.coleman California Campus @culinary.edu Anne Girvin 707-967-2310 Assistant Director, Strategic [email protected] John Difilippo Marketing, Barnch Campuses Assistant Professor 707- 967-2322 Chay Blancett 707-967-2408 [email protected] Culinary Coordinator [email protected] 707-967-2533 Steven Hollis [email protected] Greg Drescher Manager - Special Event Vice President, Strategic Operations, Special Events Holly Briwa Initiatives and Industry [email protected] Senior Advancement Officer Leadership 707-967-2400 916-416-6476 [email protected] [email protected]

Flavor Summit 29 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

Ed Ilsen Todd Meyerhofer Toni Sakaguchi ‘84 Associate Director - Executive Chef, Copia Executive Chef, Strategic Sponsorship Planning, 707-967-2551 Initiatives Strategic Initiatives todd.meyerhofer 707-967-2424 707-967-2507 @culinary.edu [email protected] [email protected] Shara Orem Efrain Herrera Stacy Lewis Director - Corporate Director of Operations, LCS Sous Chef, Strategic Relations, Strategic Initiatives 707-967-2303 Initiatives 707-967-2439 [email protected] 707-967-2499 [email protected] [email protected] Kelsey Walden Jennifer Peretti Corporate Relations & Digital Mark Linder Administrative & Editorial Media Manager, Program Consultant Coordinator, Strategic Strategic Initiatives U.S. Agriculture Liaison Initiatives 707-967-2504 916-799-8345 707-967-2558 [email protected] [email protected] jennifer.peretti @culinary.edu Chad Wilmoth Cara Lovell Associate Producer and Manager, Copia Retail Store Caitlin Petrucelli Technical Lead, Strategic 707-967-2546 Manager – Planning and Initiatives [email protected] Logistics, Strategic Initiatives 707- 967-2496 707-967-2498 kenneth.wilmoth Martin Meissenhalter caitlin.petrucelli @culinary.edu Assistant Storeroom Manager @culinary.edu 707-967-2531 Donna Wintergreen martin.meissenhalter@ Claudia Ramer Business Development culinary.edu Digital Media Manager, donna.wintergreen Strategic Initiatives @culinary.edu 707-967-2509 [email protected]

Flavor Summit 30 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 JOIN THE CONVERSATION ONLINE AT #CIAFS

WEDNESDAY CULINARY DEMONSTRATION RECIPES

Flavor Summit 31 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

PAN ROASTED ROCKFISH, CHANTERELLE MUSHROOMS BUTTER, ROASTED CORN SUCCOTASH Yield: 4 Portions Ingredients Amounts

Chanterelle Mushroom Butter Chanterelle mushrooms ½ lb. Blended oil 2 Tbsp. Salt as needed Ground black pepper as needed White wine 1 pt. Shallot, quartered 2 ea. Garlic cloves 2 ea. Ginger, sliced, 1” 1 ea. Thyme sprigs 4 ea. Bay leaves 2 ea. Black peppercorns 1 tsp. Lemon, halved 1 ea. Heavy cream 1 cup Butter 1 cup

Roasted Corn Succotash Corn kernels, roasted 1 qt. Blended oil as needed Shallot, small dice 2 Tbsp. Garlic, minced 1 tsp. Butter beans (green), cooked al dente 1 cup Okra, sliced into rings, roasted ½ cup Corn stock 1 cup Cherry tomatoes, halved ¼ cup Butter 2 Tbsp. Frank’s Red Hot Sauce 2 Tbsp. Herbs, chopped (basil, thyme, parsley) 2 Tbsp. Salt as needed Ground black pepper as needed Lemon, halved 2 ea.

Rockfish Rockfish fillet, 6 oz. portions 4 ea. Salt as needed Ground black pepper as needed Blended oil (canola & olive) 2 Tbsp. Butter 3 Tbsp. Thyme sprigs 4 ea. Garlic cloves 3 ea.

Flavor Summit 32 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

Garnish Petite Basil Leaves ¼ cup Radish, shaved ¼ cup Extra-virgin olive oil as needed

Method 1. For the Chanterelle Butter Sauce: Clean chanterelles and cut into quarters. 2. Preheat a large sauté pan to high heat and add blended oil. Add chanterelles and season with salt and pepper, and roast chanterelles until lightly golden and starting to release their water. Remove from pan and keep warm. 3. Heat a medium sauce pot over medium high heat, add white wine, shallot, garlic, ginger, thyme, bay leaf, black peppercorns, and lemon. Reduce to a syrup glaze (sec). 4. Add heavy cream and reduce by 2/3. Strain into a small sauce pot and place over low heat. Whisk in butter and season to taste with salt and pepper. Reserve warm. This can be done up to 2 hours ahead of time. 5. For the Roasted Corn Succotash: Roast corn kernels in a dry sauté pan to evenly brown. Remove from pan and reserve. 6. In a new sauté pan, heat the blended oil and add the shallot and garlic and cook until translucent. 7. Add the roasted corn and butter beans, and okra and corn stock. Stew ingredients together and finish with cherry tomatoes, butter, Frank’s Red Hot, and chopped herbs. Season to taste with salt and pepper and lemon juice. Adjust seasoning as necessary. 8. For Pan Roasted Rockfish: Preheat the oven to 500°F. 9. Place rockfish fillets on a sheet tray with paper towels and dry fillets completely. Season both sides of each fillet with salt and pepper. 10. Heat blended oil in a large sauté pan and heat until oil is hot. Place rockfish into the pan and sear until golden. 11. Place the pan in the preheated oven and cook until 145°F internal temperature. 12. Remove the fish from the oven and pour off the cooking oil. Place the pan back on the stove top over high heat and add the butter, thyme, and garlic cloves. 13. Allow the butter to foam and baste the fish 8 to 10 times to finish cooking and glaze. Remove from the pan and finish the dish. 14. To finish: Place the succotash off center in 4 plates. 15. Warm the chanterelles through the butter sauce. 16. Place 2 tablespoons of the butter sauce on the other side of the plate and place the fish resting off of the succotash. 17. the succotash with the basil leaves and shaved radish. Place a couple of the chanterelle over the rockfish, and add a few drops of extra-virgin olive oil over the butter sauce. Serve immediately.

Source: William Dissen, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 33 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

ASHVILLE HOT ROCKFISH COLLARS, BIBB LETTUCE WRAPS, NASTURTIUM AIOLI, PICKLED RAMPS Yield: 4 Portions Ingredients Amounts

Asheville Hot Spice Oil Fryer oil ½ cup Smoked paprika ½ Tbsp. Paprika ½ Tbsp. Cayenne 3 Tbsp. Brown sugar 1 Tbsp. Garlic powder ½ Tbsp. Onion powder ¼ Tbsp.

Nasturtium Aioli Nasturtium leaves 2 cups Duke’s Mayonnaise 1 cup Confit garlic, puréed 2 Tbsp. Lemon juice 1 Tbsp. Salt as needed Ground black pepper as needed

Rockfish Collars Rockfish Collars, trimmed 8 ea. All-purpose flour 1 qt. Salt as needed Ground black pepper as needed Fryer Oil as needed

Garnish Bibb Lettuce Wraps 8 ea. Pickled Ramps (recipe follows) ¼ cup Nasturtium leaves ¼ cup Nasturtium Flowers ¼ cup Radish, shaved ¼ cup Lemon wedges 8 ea.

Method 1. For the Asheville Hot Spice Oil: Place ½ cup of hot fryer oil and place into a small bowl. Fold in the spices to and allow oil to cool. Reserve at room temperature. 2. For the Nasturtium Aioli: Bring a small pot of water to a boil. Blanch the nasturtium leaves in the water for 15 seconds. Remove, drain and shock in ice water to cool immediately. Drain thoroughly on paper towels and wring out excess water. 3. Purée nasturtium into a paste in blender.

Flavor Summit 34 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

4. In a medium bowl, fold together nasturtium purée, Duke’s mayonnaise, confit garlic purée, lemon juice, salt and pepper. Adjust seasoning as needed and reserve cold. 5. For the Rockfish Collars: Preheat deep fryer to 350°F. 6. Mix together all-purpose flour with salt and pepper. 7. Dredge rockfish collars in the seasoned flour and gently drop into the basket of a deep dryer. 8. Fry until the rockfish reaches an internal temperature of 145°F. 9. Remove from the fryer and season to taste with Salt and Pepper. 10. Gently, but liberally brush on the Asheville Hot Oil and place the fried dish on a sheet tray with a rack to drain. 11. To finish: Place the fish on a large place and arrange the lettuce wraps, ramp pickles, nasturtium aioli, nasturtium leaves, and shaved radish for guests to assemble (think taco). 12. Grate the fried rockfish from the bone and assemble the lettuce wrap to your liking.

Source: William Dissen, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 35 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

PICKLED RAMPS Yield: 1 Quart Ingredients Amounts

Ramps, cleaned, green leaves 2 lb. cut at 1” above red stem Black peppercorns 1 Tbsp. Mustard seeds 1 tsp. Caraway seeds ½ tsp. Fennel seeds ½ tsp. Cumin seeds ½ tsp. Bay leaf 2 ea. White wine vinegar 1 cup Salt 1 Tbsp. Sugar 1 cup

Method 1. Cut ramps and reserve leaves for another use. 2. Bring a medium pot of water to a boil. Add enough salt to taste like the ocean. 3. Add the ramps and cook for 30 seconds until tender, but still crisp (depends on thickness of bulb). Using a slotted spoon transfer the ramps to an ice bath to cool. 4. Toast the peppercorns, mustard seed, caraway seed, fennel seed, and cumin seed. 5. Drain and place the ramps into a sterilized quart glass jar with lid. Add the toasted spices and bay leaf. 6. Bring the vinegar to a boil over high heat, stirring to dissolve the salt and sugar, about 2 minutes 7. Immediately pour the mixture over the ramps and seal the jar.

Note: If not canning, place the pickled ramps into a container, allow to cool to room temperature and keep refrigerated until needed.

Source: William Dissen, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 36 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

THURSDAY CULINARY DEMONSTRATION RECIPES

Flavor Summit 37 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

EGUSI SOUP

Ingredients Amounts

Soaking Primary Ingredients Smoked Catfish Fillets 1 cup Smoked Prawns 1/3 cup Dried Efirin/Scent Leaf 1 Tbsp. Bitter Leaf 1 Tbsp.

Beef Beef Short Rib, boneless 3 kg All-purpose seasoning salt 1 tsp. Knorr stock cubes 1 tsp. Cayenne 1 tsp. Curry powder 1 tsp. Thyme 1 tsp. Ground black pepper 1 tsp. Garlic clove 1 ea. Onion, chopped 1 ea.

Tripe Tripe Honeycomb 400 g Curry powder 2 tsp. Garlic cloves 2 ea.

Onions, peeled, chopped 1 ea. Egusi – Ground Melon Seeds 1 ½ cups Ground Crayfish 1-2 Tbsp. Water ¼ cup Palm Oil as needed

Red bell peppers, seeded 4 ea. Onions, peeled, chopped 2 ea. Scotch bonnet peppers 4 ea. Locust Beans/Iru 2 Tbsp. Grounded Crayfish 2 Tbsp.

Knorr Beef stock, prepared as needed Dried Efirin/Scent Leaf 1 Tbsp. Bitter Leaf 1 Tbsp.

Spinach or Watercress 8 cups Sunflower Oil as needed Salt as needed Ground black pepper as needed

Flavor Summit 38 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

Method 1. For the Soaking Primary Ingredients: The first thing to do is to soak the following in hot water: the smoked catfish fillets, the smoked prawns, and the dried bitter leaves and efirin or scent leaves. 2. For the Beef: Wash and clean the beef, add to a pot and season with all-purpose seasoning salt, Knorr stock cube, dried pepper, curry powder, thyme, and black pepper. 3. Add in 1 garlic clove and 1 chopped onion and stir together. Sear well on high heat before adding in water. 4. Allow this cook without water for around 3 minutes, after this add in enough water to cover the pieces of beef. Cover and leave to boil on medium heat for about 25 to 30 minutes. 5. Once the water is reduced by half and created a rich stock it is ready. This is essential for the egusi soup. Take out the beef and drain the stock using a sieve. 6. Fry the beef for around 5 minutes turning regularly. You can choose to grill it in the oven if you wish. 7. After 5 minutes take out the beef and drain on a kitchen towel to absorb the excess oil. 8. For the Tripe: Once washed, boil with salt and 2 teaspoons of curry powder. Add in 2 cloves of garlic. 9. For the Remainder of the Dish: Cut up 1 onion and add to blender, and blend till smooth. 10. In a bowl, add in 1 ½ cups of ground egusi and pour in the blended onion. Add in a little ground crayfish as well. Mix this in well before adding water. 11. Make a paste, about ¼ cup and mix in well. If it is still a bit thick add in about another ¼ cup of water, mix in well till the consistency looks like a thick pancake batter. 12. To a pot or pan, add in palm oil, and once it’s hot enough, add in the egusi mixture. Spread it out a little bit but don’t mix it in completely in the oil. 13. After about a minute or so, mix in well and allow to cook. Then mix regularly so it doesn’t burn. You want to keep cooking it until it thickens and dries up a bit, and ends up looking like curdled cheese or scrambled eggs. Once that’s done, set aside for later. 14. Now to a blender or food processor, add in 4 red bell peppers, 2 onions and 4 scotch bonnet peppers, a little water to get movement and blend it up just until all the ingredients have been chopped up. Don’t blend it until smooth, you want a coarse pepper mixture. 15. To a pot on high heat, add in oil with a little palm oil. Once this is hot enough, add in the pepper mixture, 2 tablespoons of locust beans (iru), 2 tablespoons of ground crayfish and mix in well. 16. Add in the smoked prawns and smoked catfish fillets that have been soaking in water. Combine well into the pepper mixture and leave to cook on high heat for 10 minutes covering the pot slightly. 17. After 10 minutes the sauce will have reduced a little and developed good flavor. 18. Now add the beef and tripe. Add them in cautiously a little at a time, so you don’t add too much, soaking up all the sauce which can lead to a dry egusi soup. Next add in the beef stock and combine everything well. 19. Season to taste as needed once all of the flavors marry together. 20. So once you’ve added the meats and the stock, cover slightly and leave to cook on medium heat for 10 minutes. 21. After 10 minutes, stir, and adjust seasoning to taste. Add a Knorr stock cube and a little salt if necessary.

Flavor Summit 39 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

22. Now add in the egusi that was fried earlier, and add in a tablespoon of the dried efirin/scent leaves and bitter leaves. This is the game changer and completely elevates the taste of the dish. 23. Stir in well, cover and leave to cook on medium heat for 10 minutes to get all of the flavors from the egusi, peppers, meats and everything, properly infused. 24. While the stew is cooking, prep the spinach. Wash and cut off the stems of the spinach. Bunch up the leaves together, removing any that aren’t fresh, and chop it up. Remove excess moisture. 25. Add the chopped spinach or watercress, a bit at a time to make sure you don’t add too much for the amount of egusi available. 26. Once the greens have been added, lower or even turn of the heat and leave to simmer for about 2 to 3 minutes until wilted, making sure not to cover the pot anymore. 27. The egusi soup is ready.

Source: Shola Olunloyo, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 40 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

SUYA

Ingredients Amounts

Metal or Thick Wooden Skewers as needed Beef Sirloin or Top Round 10 lb. Chicken Breast, boneless, skinless 10 lb.

Spice Mix Kuli Kuli 220 g Red Pepper 12 g Ginger Powder 100 g Salt 1 tsp. Uda pods 20 ea.

Red Onions, sliced 4 ea. Plum tomatoes, ripe, sliced 8 ea.

Garnish Green Onions, fine julienne 2 bu. Cilantro, coarsely chopped 2 bu. Limes, wedges 16 ea.

Method 1. If using bamboo skewers, they must be soaked in hot water at least 1 hour before use. They can also be soaked in cold water overnight. 2. For the Beef: The beef should be sliced against the grain into thin wide pieces (about 5 millimeters thick and 4 to 5 centimeters wide), slightly thicker than carpaccio. 3. For the Chicken: The chicken should also be sliced against the grain into thin wide pieces (about 5millimeters thick and 4 to 5 centimeters wide), slightly thicker than carpaccio. 4. For the Spice Mix: Toast the uda pods, grind in a coffee grinder and combine with the rest of the ingredients. 5. For the Skewers: Thread 3 to 5 pieces of meat on each skewer making sure to pass through each piece twice. Dust heavily with the crushed suya spice. Spray lightly with canola or grapeseed oil. 6. To Cook: Grill the skewers till just cooked through on a charcoal or gas grill making sure to rotate and prevent carbonization. Grill with sliced red onions and tomatoes. Garnish with green onions, cilantro and lime wedges.

Source: Shola Olunloyo, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 41 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

SOUS-VIDE-QUE ST. LOUIS RIBS Yield: 2 to 4 Portions Ingredients Amounts

Smithfield St. Louis Rib Racks 2 ea. Memphis Rub (recipe follows) as needed BBQ Sauce 1 cup

Method 1. Evenly coat the ribs with your desired amount of Memphis Rub. 2. Place the ribs in a cryovac bag and vacuum seal. 3. Sous vide cook the ribs for 12 hours at 152ºF. 4. Chill the ribs. 5. Heat the smoker to 274ºF and place the pork on the smoker. 6. Brush the ribs with the bbq sauce 45 minutes into smoking. 7. Smoke the ribs for an additional 1 hour and 15 minutes. 8. Wrap the ribs and allow them to rest for 1 hour before serving.

Source: Michael Ponzio, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved. //

Flavor Summit 42 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

MEMPHIS RUB Yield: About 1 ¾ Cups Ingredients Amounts

Brown sugar, dark ¾ cup Paprika, smoked ½ cup Garlic powder 2 Tbsp. Salt 3 Tbsp. Mustard powder 2 Tbsp. Onion powder 2 tsp. Cayenne 1 tsp.

Method 1. Combine all ingredients and mix until fully incorporated

Source: Michael Ponzio, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 43 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

SOUS-VIDE-QUE PULLED PORK Yield: 8 to 12 Portions Ingredients Amounts

Boneless Smithfield Pork Butt 5-7 lb. BBQ Rub (recipe follows) as needed

Method 1. Evenly coat the pork butt with ¾ of the BBQ Rub. 2. Place the pork butt in a cryovac bag and vacuum seal. 3. Sous vide cook the pork butt for 18 hours at 185ºF. 4. Chill the pork butt. 5. Heat the smoker to 250ºF and smoke the pork for 2 hours. 6. Wrap the pork and allow it to rest for 1 hour before shredding. 7. Season the shredded pork with some of the remaining BBQ Rub.

Source: Michael Ponzio, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 44 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

BBQ RUB Yield: About ¾ Cup Ingredients Amounts

Paprika ¼ cup Brown sugar, dark ¼ cup Salt 3 Tbsp. Ground black pepper 1 tsp. Cayenne 1 tsp. Mustard powder 1 tsp. Garlic powder 1 tsp. Onion powder 1 tsp.

Method 1. Combine all ingredients and mix until fully incorporated

Source: Michael Ponzio, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 45 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

FRIDAY CULINARY DEMONSTRATION RECIPES

Flavor Summit 46 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

TOM-OLIVE COLLINS Yield: 1 Portion Ingredients Amounts

Seedlip Grove 1.5 oz. Verjus 1 oz. Tomolive juice .5 oz. Agave nectar 1 tsp. Tonic 3 oz. Ice cubes, Kold draft cubes preferred as needed

Garnish Tom-olives Lemon zest, twist

Method 1. Combine all ingredients in Collins glass. 2. Add Kold draft cubes. Stir. 3. Garnish with Tom-olives and a lemon twist

Source: Julie Reiner, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 47 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

COCONUT HORCHATA

Ingredients Amounts

Cinnamon Simple Syrup Simple syrup 1 qt. Cinnamon bark 28 g

White rice 1 lb. Canela 11 g Water as needed

Water 3 L Coco lopez 6 oz. Coconut milk 6 oz. Cinnamon simple syrup 6 oz. Superfine sugar 1 cup Vanilla extract 4 Tbsp.

Method 1. For the Cinnamon Simple Syrup: Bring to both ingredients a boil, remove from burner, let sit overnight and strain. 2. In a quart container, combine the rice, canela and water to cover. Let sit overnight. 3. Blend the contents of the container in a vitamix and strain through a nut milk bag into a large cambro. 4. Add 3 liters of water, the coco lopez, coconut milk, simple syrup, sugar and vanilla. Blend with an immersion blender and keep cold.

Source: Julie Reiner, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 48 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

CELERY TANGERINE SANGRITA

Ingredients Amounts

Perfect Purée Tangerine Concentrate 1 pk. Celery juice 28 oz. Lemon juice 3.5 oz. Chile de arbol, ground 6 tsp. Taviche chili, ground 2 tsp. Salt 7 tsp.

Method 1. Combine all ingredients and blend until fully incorporated.

Source: Julie Reiner, as presented at the 2019 Flavor Summit leadership retreat. Published with permission of the author. All rights reserved.

Flavor Summit 49 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS

RECIPE INDEX

A N

Asheville Hot Spice Oil ...... 34 Nasturtium Aioli ...... 34 Ashville Hot Rockfish Collars, Bibb Lettuce Wraps, P Nasturtium Aioli, Pickled Ramps ...... 34 Pan Roasted Rockfish, Chanterelle Mushrooms B Butter, Roasted Corn Succotash ...... 32 BBQ Rub ...... 44, 45 Pickled Ramps ...... 34, 36

C R

Celery Tangerine Sangrita ...... 49 Roasted Corn Succotash ...... 32 Chanterelle Mushroom Butter ...... 32 Rockfish ...... 32 Cinnamon Simple Syrup ...... 48 S Coconut Horchata ...... 48 Sous-Vide-Que Pulled Pork ...... 44 E Sous-Vide-Que St. Louis Ribs ...... 42 Egusi Soup ...... 38 Suya ...... 41

M T

Memphis Rub ...... 42, 43 Tom-Olive Collins ...... 47

Flavor Summit 50 THE CULINARY INSTITUTE OF AMERICA® MARCH 2019 #CIAFS