SAVE THE DATE!
FQAM 2015: August 26 - 29, 2015
The Culinary Institute of America at Greystone



PROGRAM SUMMARY

Flavor, Quality & American Menus is an annual invitational leadership forum presented in partnership by The Culinary Institute of America and the University of California, Davis. Now in its 11th year, this invitation-only retreat provides opportunities for networking, exchanging information and ideas, and advancing both American agriculture and the food and beverage industries that depend on it. The event aims to stimulate innovative thinking around the future of agriculture as well as flavor-, quality- and diversity-driven menu R&D, connecting leaders within the volume foodservice and American agriculture industries to foster better understanding of current challenges and opportunities faced by each sector.

Attendees at the 2014 retreat included: more than 35 volume foodservice operators from chain restaurants, contract foodservice companies, supermarkets, and colleges and universities; 22 presenters including guest chefs from Austin, TX, Kailua, HI, Oakland, CA, New York, NY, and Seattle, WA, and sponsor representatives from the 23 companies and organizations who supported the event.

The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten-free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch,  Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:

  1. The Power of Umami for Plated Lunch in Casual Dining or Campus Dining Industry Segments
  2. Hawaii Cuisine for Plated Lunch in Casual Dining or Campus Dining Industry Segments
  3. Mexican Cuisine for Hand-Held Breakfast or Lunch in Fast Casual or Street Food Industry Segments
  4. Indian Cuisine for Small Plates in Campus Dining or Street Food Industry Segments
  5. The Power of Live Fire Cooking for Plated Lunch in Casual Dining or Corporate Dining Industry Segments
  6. European/Mediterranean Cuisines for Small Plates in Casual Dining or Corporate Dining Industry Segments.

This year’s Market Basket Exercise included the new “Black Box Culinary Throw Down,” where guest chefs demonstrated their own twists on menu item ideas generated by the teams, and competed for best concept by audience vote.

2014 PRESENTATIONS


Presentation

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

New Directions in Agriculture, Food Production and Menu Development
Andy Brown, B&W Gourmet Farms
Presentation

New Directions in Agriculture, Food Production and Menu Development
Stephen Dean, Chobani
Presentation

Welcome and Introduction
Greg Drescher, CIA
Presentation

A Bankerís View of Farming, Ranching, Viticulture & Volume Foodservice
Corny Gallagher, Bank of America
Presentation

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

New Directions in Agriculture, Food Production and Menu Development
Brian Jenny, Naturipe Farms
Presentation

Wheat, Glorious Wheat: Why It Has Been and Will Continue to Be So Important
Rachel Laudan, Food Historian, Author
Presentation

A Preview of the Friday Field Trip
Mark Linder, CIA
Presentation

New Directions in Agriculture, Food Production and Menu Development
Craig Maronde, Dole Packaged Foods
Presentation

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

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

New Directions in Agriculture, Food Production and Menu Development
Claudia Pizarro-Villalobos, DíArrigo Brothers/Andy Boy
Presentation

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

New Directions in Agriculture, Food Production and Menu Development
Don Self, National Peanut Board
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
Ken Toong, University of Massachusetts, Amherst and Barilla Foodservice
Presentation

How Water Quality, Quantity, and Security Are Affecting California Agriculture
Nita Vail, California Rangeland Trust
Presentation

Sustainable Agriculture and Menu Development
Richard Waycott, Almond Board of California
Presentation

The Power of Live Fire Cooking
Jason Wilson, Millerís Guild and Crush
Presentation

Kernels of Gold: Exploring and Expanding Our Culinary Use of Wheat
Bill Yosses, White House
 
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