2022 Presentations
Click on the links below to download PDF files of meeting presentations, and handouts. We welcome your use of this information for training or educational purposes. If you would like to reproduce any of the slides or seek authorization for recipe distribution, please contact the author directly for permission.
Tuesday, December 6th
Opening Remarks | Cathy Powers, MS, RDN, LD
What’s Trending in Food Going Into 2023? Marie Molde, RD, MBA
Culinary Demo 1 of 3: Beans This culinary demo will feature beans as the humble ingredient that offers endless culinary possibilities with high nutritional benefits at a very low cost. While Michael Rosenberg moderates virtually, Matthew Poling will demonstrate Southwest Vegetable Salad with Pinto Beans, Purple Hull Peas, and Ranchero Beans—three recipes that have successfully been implemented in culturally-appropriate ways to Dallas ISD’s diverse student population. | Michael Rosenberger, MBA, Matthew Polling
Networking Wine Reception with Corporate-Operator Member Speed Solutions
Wednesday, December 7th
Successful Stories of Operator -Corporate Member Collaborations | Jennifer Miller, MBA, SNS
Shifting the Purchasing Paradigm | Katie Wilson, PhD, SNS
Networking and Refreshment Break
Flavor Exploration and Culinary R & D | Melanie Hall, MS, RD
Culinary Insights from C &U Foodservice | Christina Betondo
Culinary Demo 2 of 3: Flavors of Southeast Asia | The Flavor Exploration Working Group will share their progress developing a toolkit of globally inspired flavor combinations and showcase how it may be used to highlight flavors of Southeast Asia in school meals through a culinary demonstration of Thai Chili Chicken Noodle Salad. | Rachel Petraglia, Karen Luna
USDA Actions on Prioritizing Nutrition Security for Children and Families | Sara Bleich, PhD
Culinary Demo 3 of 3: Crafting Culturally Relevant Foods that Reflect Community : A Case Study in East African Cuisine Serving meals that reflect your community helps promote equity and inclusion and is a step toward becoming a more welcoming community that respects everyone’s cultural background. Chef Samantha Gasbarro will share learnings (and a culinary demo) from a project working to bridge the community through school meals. | Samantha Cowens-Gasbarro, SNS, Rebecca Polson
Hands-On Kitchen Session
Networking Wine Reception and Kitchen Session Tastings
Thursday, December 8th
Kitchen Session Presentations and Winner Annoucement
Working Group Breakout Sessions
Closing Remarks
Meeting Adjourns