2022 Deans & Director Retreat and Leadership Conference

CAFÉ 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 Hall – Room 109
    • “From Seed to Storage: The Original Plant-Based Food” presented by Alan Kahn, Idaho Potato Commission Jewett Hall – Room 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 Hall – Room 109
    • “Cal-Mex Cuisine” presented by Paul Sorgule, Real California Milk Jewett Hall – Room 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:

* 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..