SAVE THE DATE!
FQAM 2014: September 3 - 6, 2014
The Culinary Institute of America at Greystone



PROGRAM SUMMARY

Flavor, Quality & American Menus is an annual invitational leadership retreat co-presented by The Culinary Institute of America and the University of California, Davis. This invitation-only event provides a venue for networking, sharing of information and ideas, and advancing both American agriculture and the food and beverage industries that depend on it. We hope to see you at the 11th annual retreat, to be held September 3 - 6, 2014.

Attendees at the 2013 retreat included: more than 35 volume foodservice operators from chain restaurants, contract foodservice companies, supermarkets, and colleges & universities; more than 20 presenters including guest chefs from Washington, D.C., New York City, and San Francisco; and sponsor representatives from the 26 companies and organizations supporting this event.

The 2013 program schedule included: presentations and culinary demonstrations focused on contemporary food and menu trends; presentations and panel discussions focused on sustainable agricultural practices, and honey bee health and pollination; discussions on the influence of Millennials on the increasing demand for vegetarian menu options; a Friday field trip to the Wolfskill Experimental Orchards and the Farm on Putah Creek, home of the Center for Land-Based Learning; tours and sensory exercises at the UC Davis Robert Mondavi Institute; and the always-popular Saturday Hands-On Market Basket Exercise, where attendees were divided into five teams to develop menu concepts for the following categories:

  1. Hand-held Breakfast
  2. Hand-held Lunch
  3. Kids' Meals
  4. Salads
  5. Pizza and Flatbreads

In an effort to support the CIA's on-going mission to increase use of fruits and vegetables in foodservice operations across the country, each team had to ensure that at least half of the mise en place for each menu item (based on the raw weight of the ingredients) was composed of fruits and/or vegetables.

2013 PRESENTATIONS


Presentation

From Organic Farming to Genetic Engineering
Raoul Adamchak, Certified Organic Market Garden, UC Davis
Presentation

New Directions in Agriculture, Food Production and Menu Development
Lynne Bigwood, Northarvest Bean Growers Association
Presentation

New Directions in Agriculture, Food Production and Menu Development
Dave Booher, Dow AgroSciences
Presentation

From Organic Farming to Genetic Engineering
Kent Bradford, UC Davis
Presentation

New Directions in Agriculture, Food Production and Menu Development
Mark Cotter, Louisiana Seafood Promotions & Marketing Board
Presentation

Global Markets and the Financial Future of American Agriculture
Vernon Crowder, Rabobank
Presentation

New Directions in Agriculture, Food Production and Menu Development
Cristina Dennstedt, Chobani
Presentation

Millennials: The Business Case for Vegetarian Concepts
Greg Dollarhyde, Veggie Grill
Presentation

New Directions in Agriculture, Food Production and Menu Development
Stephen Gerike, National Pork Board
Presentation

Bees in American Agriculture
Amina Harris, UC Davis
Presentation

Honey Tastings Across America
Amina Harris, UC Davis and Marie Simmons, Author
Presentation

Millennials and The Cult of Kale
Christophe Hille, Northern Spy Food Co.
Presentation

New Directions in Agriculture, Food Production and Menu Development
Ryan Howard, Dole Foodservice
Presentation

Opening Remarks from UC Davis
Clare Hasler Lewis, Robert Mondavi Institute, UC Davis
Presentation

New Directions in Agriculture, Food Production and Menu Development
Harbinder Mann, Almond Board of California
Presentation

Opening Remarks from UC Davis
Michael McCarthy, UC Davis
Presentation

From Organic Farming to Genetic Engineering
Alan McHughen, UC Riverside
Presentation

California Agriculture: A View of the Future
Craig McNamara, California State Board of Food and Agriculture, Sierra Orchards
Presentation

New Directions in Agriculture, Food Production and Menu Development
Kate Mesmer, Kikkoman Sales USA
Presentation

2013 FQAM Menu Pre-Retreat Operator Survey Data
Amy Myrdal Miller, CIA
Presentation

New Directions in Agriculture, Food Production and Menu Development
Stephen Napoli and Nick Saba, Barilla America
Presentation

New Directions in Agriculture, Food Production and Menu Development
Marian Passadore, NORPAC
Presentation

New Directions in Agriculture, Food Production and Menu Development
Don Self, National Peanut Board
Presentation

Flavor and Culinary Applications of Honey
Marie Simmons, Author
Presentation

New Directions in Agriculture, Food Production and Menu Development
Steve Solomon, The Mushroom Council
Presentation

New Directions in Agriculture, Food Production and Menu Development
Season Solorio, US Farmers & Ranchers Alliance
Presentation

New Directions in Agriculture, Food Production and Menu Development Handout
Season Solorio, US Farmers & Ranchers Alliance
Presentation

New Directions in Agriculture, Food Production and Menu Development
Dean Taylor, Mastronardi Produce
 
MORE INFORMATION

For program information, please email: SI@culinary.edu

For media inquiries, please contact:

Jan Stuebing Smyth
Manager of Marketing, Industry Leadership & Advancement
845-451-1457
j_smyth@culinary.edu

For information about sponsorship opportunities, please contact:

Shara Orem
Director of Sponsorship Planning & Outreach, Strategic Initiatives & Advancement
707-967-2439
s_orem@culinary.edu