CAFE Events

May 25, 2022, 16:53
3015

2022 Deans & Director Retreat and Leadership Conference

Save the Date PortlandCAFÉ DEANS & DIRECTORS RETREAT / LEADERSHIP CONFERENCE
June 22-24, 2022
Hosted by Southern Maine Community College

DAY 1 (A) - DEANS & DIRECTORS RETREAT “Re-Imagining Foodservice Education”
Wednesday, June 22, 2022  

  • Bus transportation from Westin to SMCC (8:00 a.m.)
  • Breakfast at SMCC (8:30 a.m.) Culinary Arts Center – Dining Room
  • Speaker / Presenter / Workshop Leader – Bob Eckert, “Dealing with Change” (9:00 – 11:45 a.m.) Culinary Arts Center – Dining Room
  • Lunch at SMCC (12 noon) Culinary Arts Center – Dining Room
  • Ted-Style Presentations (12:30 p.m.) Culinary Arts Center – Dining Room
    • @ 15 min – What’s New/Hot
      • Amanda Miller, Culinary Institute of Michigan – Food Network’s “School of Chocolate” experience
      • Angela Wilson, Delgado Community College – Circulating unconventional materials – working with a local library
      • Jillian Whitlow, Vance-Graville Community College – Discusses why she designed a chef jacket for women
  • Panel – Re-Imagining Food Service Education (1:30 p.m.) Jewett Hall Auditorium
    • Moderator – Paul Sorgule, Harvest America, CAFÉ Gold Medal Classroom columnist and CAFÉ Talks Podcast host
    • Panelists
      • Tim Harlan, Certified Culinary Medical Professional, Culinary Medicine Certification
      • Karl Guggenmos, Sun-Rice, One Year International Apprenticeships
      • Kathleen Vossenberg, Escoffier School of Culinary Arts, 100% Online
      • Jason Evans, Johnson & Wales University, Integration of Technology
  • Break (3-3:15 p.m.)
  • Culture in the Kitchen Classroom (3:30-4:30 p.m.) Jewett Hall – Auditorium
    • Moderator—Jonathan Deutsch, Ph.D, CRC, CHE, Drexel University
    • Panelists
      • Elise Chonko, Baking and Pastry Arts Instructor, Chesterfield Career & Technical Center, Midlothian, VA
      • Jessica Lawyer, Culinary Arts Instructor, Thomas Edison High School, Philadelphia, PA
      • Roshara Sanders, Lecturing Instructor, Culinary Arts, Culinary Institute of America (tentative)
      • Sarah Wong, Culinary Instructor, Westview High School, Portland, OR
  • Bus transportation from SMCC to Westin (4:45 p.m.)
  • Bus transportation from Westin to SMCC for Opening Night Reception (6:30 p.m.)
  • Awards Ceremony (6:45 - 7:15 p.m.) Jewett Hall – Auditorium
  • Opening Night Reception – Guests are Welcome (7:15 - 8:45 p.m.) Culinary Arts Center – Dining Room
  • Bus transportation from SMCC to Westin (9:00 p.m.)

DAY 1 (B) - LEADERSHIP CONFERENCE 
Wednesday, June 22, 2022

  • Master Classes
    • Chocolate (9:00 a.m.-12:00 p.m. ) at SMCC – Culinary Arts Center – Kitchen Lab 1
    • Lobster Boat Experience – Boat #1 at 2:00 p.m. and Boat #2 at 3:45 p.m.
    • Transportation to/from master classes on your own
  • Bus transportation from Westin to SMCC for Opening Night Reception (6:30 p.m.)
  • Awards Ceremony (6:45 - 7:15 p.m.) Jewett Hall – Auditorium
  • Opening Night Reception– Guests are Welcome (7:15 - 8:45 p.m.) Culinary Arts Center – Dining Room
  • Bus transportation from SMCC to Westin (9:00 p.m.)

DAY 2 - Thursday, June 23, 2022 - INDUSTRY OUTREACH DAY
“The Future of Food”

  • Bus transportation from Westin to SMCC (8:00 a.m.)
  • Breakfast at SMCC (8:30 a.m.) Culinary Arts Center – Dining Room
  • Keynote Joe Guszkowski, Senior Editor Restaurant Business (9:00 a.m.) Jewett Hall – Auditorium
  • Break out session #1 (10:00 -11:00 a.m.)
    • Three presentations simultaneously—Attendees Choose 1
      • “Kebabs and Skewers” presented by Chef Matt Ginn, American Lamb Board Jewett HallRoom 109
      • “From Seed to Storage: The Original Plant-Based Food” presented by Alan Kahn, Idaho Potato Commission Jewett HallRoom 110
      • “Chocolate Tips & Techniques” presented by Chef Josh Johnson, Guittard Chocolate Company Culinary Arts Center – Kitchen Lab 1
  • InfoFair (11:15 a.m. - 12:45 p.m.) Jewett Hall – Hallway outside of Auditorium
  • Lunch at SMCC (1:00 - 1:45 p.m.) Culinary Arts Center – Dining Room
  • Industry Panel (2:00 - 2:45 p.m.) Sponsored by National Watermelon Promotion Board and the National Mango Board Jewett Hall – Auditorium
  • Breakout sessions #2 (3:00 - 4:00 p.m.)
    • Three presentations simultaneously--Attendees Choose 1
      • “Teaching the Power of Nature’s Flavors and Colors in Baking and Pastry” presented by Solveig Tofte, Washington Red Raspberries Commission Culinary Arts Center – Kitchen Lab 1
      • “Technology Trends in Today’s Professional Kitchens” presented by Daniel Lessem, RATIONAL Jewett HallRoom 109
      • “Cal-Mex Cuisine” presented by Paul Sorgule, Real California Milk Jewett HallRoom 110
  • Breakout sessions #3 (4:15 - 5:15 p.m.)
    • Three presentations simultaneously—Attendees Choose 1
      • “Fish for the Future” presented by Linda ODierno, the National Aquaculture Association and Dr. Michael Ciaramella, New York Sea Grant Jewett Hall –  Room 109
      • “Health Meets Food” presented by Dr. Timothy Harlan, Certified Culinary Medical Professional Jewett Hall – Room 110
      • From Farm to Table—the pork journey presented by Steve DeVries, National Pork Board Jewett Hall – Room 108
  • Bus transportation from SMCC to Westin (5:30 p.m.)
  • Dinner on Your Own

DAY 3 - Friday, June 24, 2022 - EDUCATIONAL BEST PRACTICES DAY

  • Bus transportation from Westin to SMCC (8:00 a.m.)
  • Continental Breakfast at SMCC (8:30 a.m.) Culinary Arts Center – Dining Room
  • Keynote Dr. Fred Mayo, “Adopt, Adapt, and Amend!” (9:00 – 10:00 a.m.) Jewett Hall – Auditorium
  • Breakout sessions #1 (10:15 - 11:15 a.m.)
    • Three presentations simultaneously – Attendees Choose 1
      • “SafeZone Training” presented by Tracy Burgio, Genessee Valley Educational Partnership Jewett Hall – Room 108
      • “Teach Culinary Math Topics Like a Boss” presented by Linda Blocker, SUNY Delhi Jewett Hall – Room 109
      • “Creating In-Class Simulations” presented by Toni L. D’Onofrio, Assistant Professor, Culinary Arts and Hospitality Management, Westchester Community College Jewett Hall – Room 110
  • Breakout sessions #2 (11:30 a.m. - 12:30 p.m.)
    • Three presentations simultaneously – Attendees Choose 1
      • “A Life Source for Academia: The Shifting Paradigm for New Student Learning” presented by Michael Carmel, Culinary Institute of Charleston Jewett Hall – Room 109
      • “Learning Through Service: Making Culinary Connections Through Community Service Projects” presented by Katie Mosher, Tri-County Career Center Jewett Hall – Room 110
      • “Single Topic Digital SmartReads for Culinary and Hospitality” presented by Kenneth Goldberg, Culinary Econometrics Jewett Hall – Room 108
  • Lunch at SMCC (12:45 - 1:45 p.m.) Culinary Arts Center – Dining Room (1:30 Chef Presentation, sponsored by Sterling Silver Premium Meats and Cargill’s TNT Burgers.)
  • Breakout sessions #3 (2:00 – 3:00 p.m.)
    • Three presentations simultaneously – Attendees Choose 1
      • “Teaching Critical Soft Skills” Cathy Scruggs, American Technical Publishers Jewett Hall – Room 110
      • “Re-engaging the Google Generation” presented by Donna Fickes, Stephen F. Austin State University Jewett Hall – Room 108
      • “Assessing Assessment: What I Can Teach with a Chocolate Chip Cookie” presented by Angela Wilson, Delgado Community College Jewett Hall – Room 109
  • CEH Certificates and Evaluations handed out (3:15 p.m.) (Hand out during last presentation)
  • Bus transportation from SMCC to Westin (3:30 p.m.)

Special Master Class: 

  • Lobster Boat – 4:00 p.m. (Pick up at SMCC dock and Drop Off at wharf – downtown Portland)
  • Transportation back to hotel on your own
    (Priority will be given to attendees of the Deans and Directors Retreat for this Lobster Boat Experience)

Agenda Outline Updated 5/13/2022

Notes:

Membership Discount: Discount for CAFÉ membership $25.  Please log into your account and register to get your discount.

Presenter Discount: Presenters get a $100 discount on the conference they are presenting for.

Sponsors & Presenters: If you are a sponsor or a presenter, please contact Mary Young directly for your registration by This email address is being protected from spambots. You need JavaScript enabled to view it.. 

Hotel: Hotel information for the Retreat and Conference click here.

Transportation: CAFÉ will provide transportation between the Westin Hotel and SMCC.

Lobster boat experience:  for those unable to attend the Wednesday afternoon experience, there will be a Friday afternoon time slot.  Priority will be given to attendees of the Deans and Directors Retreat.

Certificates of Attendance: Certificates will be given out at end of day Wednesday for DDR attendees and end of day Friday for others.

COVID-19:  We will follow the current CDC guidelines and/or Southern Maine Community College guidelines as of the date of the conference.

REGISTRATION AND PRICING:

Deans and Directors Retreat 

$299 

Click to Register*

Leadership Conference

$399 

Click to Register*

Both Events: Deans and Directors Retreat and Leadership Conference

$499 

Click to Register*

Master Classes 

$25 

Click to Register*

* If you are a sponsor or a presenter, please contact Mary Young directly for your registration by This email address is being protected from spambots. You need JavaScript enabled to view it.