• Carmen Anthony Vacalebre, President, HTA
  Board of Directors National Restaurant Association Educational Foundation
  National Restaurant Association
   
• Russ Benson, Co-Chair, Educational Foundation, HTA
  Board of Directors SFM - Immediate Past President, SFM
  Society for Foodservice Management

• Jim Krueger, Secretary/Treasurer, HTA
  Air Force (retired)

Introductions and Facility Tour                            Departing from Kitchen

Mega Trends in Foodservice                                Ecolab Theater, 1^st Floor

Explore foodservice trends throughout the past five decades, along with current trends and discover what the mega trends are.  America is now, more than ever, a nation of rapidly changing dietary habits and food fashion.  Success in the foodservice profession requires not only knowing what the current food trends are, but to be able to distinguish between those trends which will impact your business and those that are just passing fads.  Our Session will step through the last 50 years of food trends as a starting point of reference and then identify the precursors to current evolving trends.  We'll differentiate between trends and fads and use examples to show the building of a food trend.  Finally we will explore the current trends and mega trends and explain the ones the CIA believes will have a lasting impact in shaping foodservice for 2007 and beyond.

Flavor Dynamics Lecture and Tasting               Ventura Center Classrooms 1 & 2

Participate in this interactive workshop that explores how the interplay between the five senses- smell, sight, touch, taste and hearing - impacts the flavor of foods. You will be involved in several sensory perception exercises designed to illustrate the relationship between flavor and the senses.

Cheese Tasting                                                        Ventura Center Classrooms 1 & 2

Take part in this artisan cheese tasting, and discuss the Flavor dynamics of cheese: 

- How to taste cheese, cheese plate vs. cheese pairings, and the importance of temperature in cheese platters.

Olive Tasting                                                                 Ecolab Theater, 1st Floor

Olive oil is graded by its acidity and also by its flavor as judged by experts.  Experienced tasters can discern a multitude of good or bad characteristics.  Taste a variety of olive oils along side our chef instructor who will guide you through the professional olive oil tasting techniques and flavor descriptors

Food and Wine Pairing for Chefs                             Ecolab Theater, 1st Floor

Understand the interplay of wine and food in this interactive tasting seminar.  Learn how various components in a wine affect food flavor, and examine how various tastes such as sweetness or saltiness affect wine

  - CEO's, Sponsors and HTA members
  - Transportation Departing Hotel Lobby at 19:00 or 7pm
  - Contact Jim Krueger if you are unable to attend

CEO Panel Moderation (Group 1)                          Ecolab Theater, 1^st Floor

Industry CEO’s discussing topics in Foodservice Today

• Ted Balestreri,  Sardine Factory, Inc.

• John Metz, Sr.,  Metz & Associates, Ltd.

• Pete Mihajlov,  Parasole Restaurant Holdings, Inc.

• Art Myers, HQ Air Force Services, Pentagon

• Dick Rivera,  Rubicon Enterprises

• Sally Smith,  Buffalo Wild Wings

Moderator:  Richard Martin, Nation’s Restaurant News

Joined by the CEO Panel Day Sponsor representatives from: American Express (Carolynn Atherton), Ecolab (Jack Quinn), and Ventura Foods (Rick Mazer and Kelly Brintle).

Platinum Sponsorship by
American Express, Ventura Foods and Ecolab

CEO Panel Roundtable (Group 1)                          Teaching Kitchen, 3rd Floor

Five Tables of 10  (1  CEO & Students)

• Every 15 minutes students rotate

CEO Panel Moderation (Group 2)                          Ecolab Theater, 1^st Floor

Industry CEO’s discussing topics in Foodservice Today

• Matthew Baizer, Zao Noodle Bar, Inc.
• Jim Broadhurst,  Eat'n Park Hospitality Group
• Peggy Cherng,  Panda Restaurant Group
• David Goronkin,  Famous Dave's of America, Inc.
• Carmen Anthony Vacalebre, Carmen Anthony Restaurant Group

Moderator:  Richard Martin, Nation’s Restaurant News

Joined by the CEO Panel Day Sponsor representatives from: American Express (Carolynn Atherton), Ecolab (Jack Quinn), and Ventura Foods (Rick Mazer and Kelly Brintle).

Platinum Sponsorship by
American Express, Ventura Foods and Ecolab

CEO Panel Roundtable (Group 2)                          Teaching Kitchen, 3rd Floor

Five Tables of 10  (1  CEO & Students)

• Every 15 minutes students rotate

• Ed Tinsley
  Chairman of the Board
  National Restaurant Association

Diet and health concerns are inescapable issues for today’s culinary professional. How can you offer the most healthful, flavorful menu choices?  This lecture segment, team-taught by a chef-instructor and our staff nutritionist, addresses that question by combining the results of current scientific research and the lessons of traditional diets from the Mediterranean, Asia, and Latin America.

• Carmen Anthony Vacalebre
  President, Hennessy Travelers Association
  National Restaurant Association

- Awarding of Certificates with 5 Continuing Education Units