24th Annual Chef Culinary Conference
Food Forward: Embracing the changing landscape of food
University of Massachusetts, Amherst June 3-8, 2018
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Food Forward: Embracing the changing landscape of food
Soon it will be time for the 24th Annual Tastes of the World Chef Culinary Conference, from June 3rd to 8th, 2018, in the heart of the picturesque campus of the University of Massachusetts Amherst. This year, the Chef Culinary Conference will aim to bring foodservice concepts into the next generation – one that embraces nutrition, sustainability, and food ethics, to meet the increasing diversity of consumers’ preferences.
Let it be known that we’re living in the midst of a food revolution. While there is a growing demand for natural, organic, non-GMO, antibiotic-free, pasture-raised food, and an emphasis on a local/regional food system, there are also global food concerns like climate change, obesity, and rising health care costs. Evolving scientific research findings for health and food technology can compound confusion in choosing your healthy diet.
On our campus, GenZ and millennial diners are demanding an experience of social responsibility, transparency, diversity, health and wellness, sustainable and delicious food for all eating occasions while snacking is a new way of eating. With the explosive growth of technology, delivery is going to be everywhere. As operators, we also need to balance between budget restraints versus customer expectations. How do we provide more value and create a memorable experience, one meal at a time? This conference will offer solutions and inspirations to assist you in adapting to the changing landscape of campus dining whether you are a chef, operator, administrator, educator or supplier.
UMass’s Annual Tastes of the World Chef Culinary Conference is highly regarded as the premiere gathering for food service professionals to learn more about the latest scientific research findings in nutrition, flavor trends, culinary education, and technology know how – all delivered in an engaging environment. The conference will not only showcase the gold standards of world cuisines, but will also hone the culinary skills of attendees.
This year’s impressive entourage of experts includes leaders hailing from several renowned universities including Harvard, Yale, Stanford, Johnson & Wales University and The Culinary Institute of America, all of whom will share their expertise and oversee a variety of workshop demonstrations and sessions. As always, the Tastes of the World Chef Culinary Conference will culminate with an ACF-sanctioned team competition, a favorite year after year. We are finalizing our list of expert chefs and presenters, and will post the names in the near future.
We invite you to join us as we explore this year’s theme, Food Forward: Embracing the changing landscape of food. Learn with us, explore the flavors that will define campus dining, and add your input on how we should approach the dining experience now and well into the future. Full-program attendees will receive 3-4 UMass Continuing Ed credits and 28-30 ACF credits.
Attendance is limited to 350 participants including chefs, managers, manufacturers, farmers, media, and the like, so mark your calendar and register early, as many of the events will sell out as the spring approaches.
Ken Toong
Executive Director and Chair
ktoong@mail.aux.umass.edu
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