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Educator of the Year

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2008 FENI Summit

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Events & General Sessions

Saturday, Feb. 14,
5:30 - 7 p.m.
Welcome Reception

• Enjoy this informal gathering of friends, peers, sponsors and FENI staff at the Tuscany Suites and Casino on Saturday evening prior to the 2009 Summit’s official start on Sunday morning. FENI’s 2nd-Annual Poster Sessions will highlight this ice-breaker event, providing educational insights via successful programs and projects, with two winners being named. We’ll wrap up early so attendees may enjoy dinner on their own at any of myriad excellent restaurants on or near the world-famous Las Vegas Strip!

Sunday, Feb. 15
7 – 8:30 a.m.

• Breakfast and welcome from emcee Candy Wallace, American Personal & Private Chef Association

8:30 – 9 a.m.
Keynote: Opportunities Facing Foodservice Education Today

• Presented by Mary Adolf, who leads the Educational Foundation of the National Restaurant Association based in Chicago, this inspiring presentation will set the stage for three days of professional development and networking with peers and industry leaders.

9 – 9:30 a.m.
Keynote: A ‘Fireside Chat’ with Chef David Burke

• Insights from one of the foodservice industry’s top chefs and culinary innovator, interviewed “fireside chat”-style by Chef Educator Today magazine and ChefEdToday.com.

9:30 – 10:45 a.m.
Panel: Trends and Issues in Culinary Education

• Four directors of leading culinary programs nationwide will address issues facing modern foodservice education such as recruitment and retention, placement, changing paradigms in classroom instruction, new education-delivery methods and technologies and more.

11 a.m. – 12:15 p.m.
Panel: Dining Trends from Top Vegas Chefs

• Las Vegas has become the dining Mecca of the world, and its chefs have their collective finger on the pulse of Americans’ wants. Here, four of Vegas’ top culinarians reveal emerging cuisines and flavors and what it means today to meet greater expectations and shifting customer demands. Panelists will also discuss prevailing industry issues such as sourcing, finding and keeping qualified labor, and resourcefulness in maintaining quality and titillating diners in the current economic and political climate.

12:15 – 1:30 p.m.
Luncheon

1:30 – 5 p.m.
Exhibitors Showcase

• FENI’s annual trade show highlights innovations in products and services that cater to the unique needs of foodservice educators.

3:30 – 5 p.m.
Education Roundtables

• Launched at the 10th Anniversary FENI Summit in 2008, this successful program returns in 2009 to provide engaging, informal platforms for interaction with expert discussion leaders. Topics will include:
  - Conducting Quantitative Research on Foodservice-Education Issues, led by Dr. Jean Hertzman, University of Nevada-Las Vegas
  - Making Writing Relevant for the Food Professional, led by Irena Chalmers, The Culinary Institute of America
  - Learning-Centered vs. Student-Centered Philosophies, led by Dr. Jerald Chesser, California State Polytechnic University
  - Latest Theories in Successful Baking & Pastry Education, led by Jacquy Pfeiffer, French Pastry School
  - Implementing a Successful Personal & Private Chef Curriculum or Professional-Development Course, led by Candy Wallace, American Personal & Private Chef Association
  - Improving Students’ Study Skills, led by Vivian Cadbury, The Culinary Institute of America
  - Preparing Students for Careers in Research & Development, led by Harry Crane, Research Chefs Association
  - The Importance of Tasting and Understanding the 12 Basic Cooking Fundamentals, led by Fritz Sonnenschmidt, CMC, author, Charcuterie: Sausages, Pâtés and Accompaniments
  - Teaching Leadership in the Culinary Classroom, by Charles Carroll, River Oaks Country Club, Houston

Monday, Feb. 16
Morning Master Classes 8:00 a.m. - 11:30 a.m.

• Curriculum Development & Assessment (lecture/workshop)
• American Lamb: “Show Me Some Leg” (hands-on/interactive)
  Sponsored by the American Lamb Board
• Teaching Interpersonal Communications (lecture/workshop)
• Applications in Culture & Cuisine (lecture/workshop)
• Fundamentals of Creole Cuisine (hands-on/interactive)
• Energizing and Engaging Students: Team Learning—a Powerful Teaching Tool (lecture/workshop)
• Emerging Foodservice Careers and Guiding Students (lecture/workshop)
• Sorbet-Making and Balancing (novice) (demonstration)
• Structuring the Learning Environment: These Tools RULE (lecture/workshop)

Taste of Elegance Competition and Luncheon

*Sponsored by the National Pork Board

Afternoon Master Classes
1:00 p.m. - 4:30 p.m.

• Rice: Ancient Grain in Today’s Global Cuisine (hands-on/interactive)
  Sponsored by USA Rice Federation and California Rice Commission.
• Vegetable & Fruit Carving Made Easy (hands-on/interactive)
• Teaching Math-Skills Development (lecture/workshop)
• How to Create Powerful PowerPoint & Video Presentations (hands-on/interactive)
• Charcuterie: the Basics (novice) (hands-on/interactive)
• Developing Character across the Curriculum (lecture/workshop)
• Chocolate Candies (advanced) (demonstration)
• Fine-Tuning Taste-Sensory Perception (lecture/tasting)

4:30 p.m.-5:30 p.m.
“The Art of Grana Padano Cheese: a Thousand-Year Story”

Sponsored by Consorzio Tutela Grana Padano

5:30 p.m.- 7:00 p.m.
Awards Reception

Tuesday, Feb. 17
Morning Master Classes
8:00 a.m. - 11:30 a.m.

• Teaching Special-Needs Students (lecture/workshop)
• Implementing an Ecologically Sustainable Curriculum (lecture/workshop)
• Schema Development & Community in the Kitchen Lab (lecture/workshop)
• Strategic Fund-Raising & Community Involvement (lecture/workshop)
• Teaching Writing-Skills Development (lecture/workshop)
• The ACF Accreditation Process: from Start to Finish for Secondary and Postsecondary Programs (lecture/workshop)
• Strengths-Based Approach to Learning and Its Application to the Culinary Classroom (lecture/workshop)

Informal Luncheon

Afternoon Master Classes
1:00 p.m. - 4:30 p.m.

• Successful Student Competitions (lecture/workshop)
• Creating Artistic Chocolate Displays (advanced) (hands-on/interactive)
• Student-Retention Strategies & Techniques (lecture/workshop)
• Developing Online Lesson Plans & Curricula (hands-on/interactive)
• Modern Vegetarian Cooking: New Ideas and Concepts (advanced) (hands-on/interactive)
• Understanding & Communicating Basic Principles of Classic European & Asian Cuisines (novice) (hands-on/interactive)
• An Immersion in Front-of-House Operations (hands-on/interactive)
• Artisan Breadbaking (advanced) (hands-on/interactive)
• Nutrition Aspects in Food Preparation (lecture/workshop)

Hospitality Schedule

Registration

At-A-Glance