2026 Center for the Advancement of Foodservice Education (CAFÉ) Conferences 

June 22-25, 2026

Hosted by Kendall College / National Louis University
Chicago Campus – 18 S. Michigan Ave, Chicago IL 60603

Day 1, Monday, June 22^th

• Evening
  • DDR Meet and Greet at the Palmer House (5:30 – 6:30 pm) 

Day 2, Tuesday, June 23 – Deans & Directors Retreat

• Breakfast (8:00 – 8:40 am)
  • Welcome and Introductions – Mary Petersen (8:15 am)
• “Why Are We Here” presented by Paul Sorgule, Harvest America Ventures (8:45 – 9:30 am)
• Keynote: “Innovating Through Scenario Plannings” Presented by Chef Mark Graham (9:30 – 11:00 am)
• Break (11:00 – 11:15 am)
• “Storytelling and the Art of Listening” presented by Ann Zuccardy (11:15 am – 12:15 pm)
• Lunch (12:15 – 1:15 pm)
• “IMPROV as a Thinking Tool” presented by Professor Joe Conto, Paul Smith’s College (1:15 – 2:30 pm)
• Roundtables – Scenario Planning / Problem Solving – WHAT IF? (2:30 – 4:15 pm)
• Roundtable Teams Present (4:15 – 5:00 pm)

Day 2, Tuesday, June 23 – Hands-On Master Classes (separate registration required)

• Master Classes – More information Coming Soon!
  • Chocolate (afternoon)
  • Pizza Class (afternoon)

Day 2, Tuesday, June 23 – Evening Activities

• Evening Reception and Awards (Guest are invited) (6:30 – 9:00 pm)
• Sign-up sheets for Breakout Sessions

Day 3, Wednesday, June 24 – Industry Outreach Day

• Breakfast (8:15 – 9:00 am)
• Panel Discussion – Moderator Chef Michael Carmel (9 – 10:15 am) 
• Breakout sessions (choose one) (10:30 – 12:00 pm)
  • “Culinary Medicine” presented by Chef Barbara Kamp MS, RDN, Certified Culinary Medicine Professional 
  • “Digital Multifunctional Kitchens – LIVE Learning Lab” Charting the new “basic skills.” … Aprons provided. presented by Daniel Lessem, RATIONAL 
  • Partnerships with Industry – Moderator: Dr. Fred Mayo 
• Lunch/ Networking(12:00 – 1:00 pm)
• Panel Discussion:Alternate Training Models (1:00 – 2:00 pm)
  • Moderator Dr. Fred Mayo 
    • Dina Altieri, Catalyst Kitchens
    • Chef Micheal Carmel, Apprenticeship 
    • Jorge de la Torre, Sun Valley Culinary Institute
• InfoFair/Scavenger Hunt (2:00 – 3:30 pm)
• Breakout sessions on Technology (choose one) (3:30 – 4:30 pm)
  • “Prevention Prevents Detection: Proactive and Practical Strategies for Managing Generative AI in the Culinary Classroom and Kitchen” presented by: Chef Tom DeRosa, MBA CEC, Johnson & Wales University
  • “The Influencer’s Secret Sauce: Serving Up Social Media Skills for Culinary Educators” presented by Christine Duke, Kendall College
  • “Teaching with AI: Adopting AI Assisted Assignments in the Classroom” presented by: Chef David Ludwig, CEPC, CHE, Anne Arundel Community College
• Wrap Up and Scavenger Hunt Winners announced (4:30 – 4:45 pm) 
• Dinner on Your Own 

Day 4, June 25—Educational Best Practices Day

Theme:  Technology in the Classroom and in the Kitchen

• Keynote (9:00 – 10:00 am) 
  • “The AI Sous Chef: Integrating Generative AI to Develop Active Learning Strategies” presented by: David Umanski, CHE, St. Philips College
• Breakout Session 1: (attendees choose one) (10:15 – 11:15 am)
  • “AI Mise en Place: Practical Workflows for Tech in the Kitchen and the Classroom” presented by: Thomas Barnes, Indiana University of Pennsylvania
  • “Building a Gold Standard School-Based Enterprise: Creating Financial Freedom and Community Investment in Your Culinary Program” presented by Phillip Cropper, Worcester Technical High School
  • “Prioritizing Curriculum in the Digital Age” presented by Matthew Britt and Jaime Schick, M.Ed, CEPC, Johnson and Wales University
• Breakout Session 2: (attendees choose one) (11:30 – 12:30 pm)
  • “Wagyu 101” presented by Jonathan M. Deutsch, PhD, CHE, CRC and Brandy-Joe Milliron, PhD, Drexel University
  • “Empowering Culinary Education with AI: Advancing Innovation in Plant-Based Cuisine” presented by: Chef Stefan Ryll, Southern New Hampshire University
  • TBD 
• Lunch/Networking (12:30 – 1:30 pm)
• Breakout Session 3: (attendees choose one) (1:30 – 2:30 pm)
  • “Yes, You Can Compete - AI-Driven Best Practices for CTE Classrooms” presented by Debra Bates, Consultant
  • “Supporting Internship Site Supervisors” presented by: Brian O’Malley, Institute for the Culinary Arts at Metropolitan Community College
  • “Discussion on Soft Skills – to get students ready for the real world” presented by Jack (John) Campbell, MBA, National Louis University/ Kendall College

Wrap up 15 minutes (2:30 – 2:45 pm)

Certificates (2:45 – 3:00 pm)

Updated 1/6/2026

Notes:

Membership Discount: CAFE members get a $25 discount. Please log into your account and register to get your discount.

Presenter Discount: Presenters get a $100 discount on conference registration.

Illinois High School Teachers get a $100 discount on conference registration.

Hotel: The Palmer House Hilton, 17 E. Monroe Street, Chicago, IL 60603, 312-726-7500. 
For more Hotel information, click here.

Certificates of Attendance: Certificates will be given at the end of each conference.

COVID-19: We will follow the current CDC guidelines and/or Kendall College/National Louis University (CCAC) guidelines as of the date of the conference.

REGISTRATION AND PRICING:

EARLY BIRD DISCOUNT: $50 discount to all that register prior to January 31, 2026.
Illinois High School Teachers: For registration instructions, please contact Mary Young directly by This email address is being protected from spambots. You need JavaScript enabled to view it..