5 th ANNUAL LEADERSHIP SUMMIT JUNE Hyde Park, NY

Transcription

1 5 th ANNUAL LEADERSHIP SUMMIT JUNE Hyde Park, NY

2 Copyright 2017 The Culinary Institute of America All Rights Reserved This course guide was developed using the resources of The Culinary Institute of America. This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America.

3 TABLE OF CONTENTS OVERVIEW... 1 PROGRAM SCHEDULE... 4 PRESENTER BIOGRAPHIES SPONSOR COMPANY BIOGRAPHIES TUESDAY, JUNE 20 TH REGISTRATION & REFRESHMENTS OPENING RECEPTION WEDNESDAY, JUNE 21 ST HUDSON VALLEY BREAKFAST BUFFET REFRESHMENT AND NETWORKING BREAK GLOBAL PLANT-FORWARD BENTO BOX LUNCH CULINARY DEMONSTRATION RECIPES REFRESHMENT AND NETWORKING BREAK BREAKOUT SESSION RECIPES: ROUND B Breakout Session B1: The Mediterranean Diet, Sustainable Kitchens: Plant-Forward, From Groves and Gardens NETWORKING RECEPTION THURSDAY, JUNE 21 ST HUDSON VALLEY BREAKFAST BUFFET CULINARY DEMONSTRATION RECIPES REFRESHMENT AND NETWORKING BREAK WALK-AROUND TASTING LUNCH RECIPE INDEX

4 OVERVIEW Food is a lens through which we see the world, and increasingly our vision is focused on our health, the health of communities, and that of our planet. Through our food choices, we express our preferences, values, concerns, and aspirations and significantly impact the world around us. Our food choices linked as they are to both acute and chronic disease prevention and control are a primary driver of our health. These choices also shape the health of our planet, with food production driving climate change and using much of the world s land and water resources. And, these same choices affect the livelihoods of more than one billion people around the world who work each day to produce and serve our food. When food and foodservice industry leaders look at the challenges they face individually the need to simultaneously address the rising costs of food; the need to improve the health of their customers and reduce the environmental impacts of their products; increasing demand for supply chain transparency and increasing risks to brand reputation because of how globalized the supply chain is; the complexity of serving an increasingly diverse population with splintering preferences and attitudes; and the overall declining effectiveness of current business models they, and we, crave the skills and insights to allow us to adapt and lead before the future arrives. Threaded through all of this is the evolution of our modern lifestyles that offer less and less time to cook but increasing appetites for new culinary directions and food that is perceived to be real and health-promoting. At precisely the same moment when the world s interest in food and food choices is growing, we are asking chefs to make more choices on our behalf, as we select and prepare fewer meals in our own homes. Taken together, these challenges and changes indicate a new relationship between food, diner, and chef. As we move further into the 21 st century, chefs and culinary leaders are poised to assume a larger, pivotal role in integrating key imperatives of taste, health, the environment, community, and business and economics. Against this background, we see a path forward where: Our most delicious foods by design can also be health promoting and environmentally sustainable. America s most talented chefs, scientists, and business leaders, along with today s culinary students, are collectively engaged in driving towards business-friendly solutions to our obesity and healthcare crises and challenges to the future of our global food security. New approaches to collaboration between nutrition and medical experts, chefs, and environmental scientists help the business community develop new models of innovation and new, long-term business strategies around opportunities for the future of food and foodservice? Menus of Change 1 THE CULINARY INSTITUTE OF AMERICA

5 Menus of Change : The Business of Healthy, Sustainable & Delicious Food Choices is a ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice industry and the culinary profession. Today celebrating its fifth year, Menus of Change has established a compelling new agenda for the foodservice industry through an annual leadership summit at the CIA s Hyde Park campus, an annual report on the state of the industry, and an ongoing series of tools and guidance for foodservice professionals. Menus of Change also informs The Culinary Institute of America s approach to educating the next generation of culinary and business leaders. The initiative s thought-leadership includes: Showing that changing menus is a powerful, and previously underappreciated, way to drive improvements in our health, our planet, and also is the most important part of doing business in the restaurant and foodservice industry. Connecting dietary change and sustainability, and setting the stage for incorporating sustainability into the recommendations of the 2015 Dietary Guidelines Advisory Committee s report to inform the Dietary Guidelines for Americans. Bringing attention to protein, both animal- and plant-based, to show how that macronutrient category has the largest impact on the environment including climate change. Making plant-forward dining a mainstream concept in the culinary profession and foodservice industry, with a clear vision for a new way to cook and serve food to others. Introducing or advancing new considerations for menus and ingredient choices that are now mainstream, such as the water footprint of food and how to reduce antibiotic use in livestock production. Along the way, the Menus of Change initiative has engaged thousands of leaders in the foodservice industry around this vision. Involvement in Menus of Change has led to substantial changes in what these foodservice operators choose to buy and serve to diners: Of recent Menus of Change summit attendees, more than 80 percent have changed their menus and dining formats as a result of attending the annual program series. Over half of these same attendees have changed their sourcing practices. From corporate dining to multi-unit restaurant groups, operators across the country are adopting the Menus of Change platform and principles as part of their strategic planning process. Nearly 50 college and university foodservice operations--members of the Menus of Change University Research Collaborative--are conducting and sharing research and education in support of culinary-centric, evidence-based food systems innovation within and beyond universities. Menus of Change 2 THE CULINARY INSTITUTE OF AMERICA

6 The 2017 Menus of Change Leadership Summit brings together an audience of more than 400 leaders who collectively shape the food choices of tens of millions of Americans each day. Attendees represent diverse sectors that don t often connect, but that are all involved with issues surrounding health, wellness, sustainability, foodservice, and food sourcing, including: C-level, vice presidents, and other senior management; entrepreneurs and investors working in the food and foodservice sectors; chefs and food & beverage executives from independent restaurants, chain restaurants, and other volume foodservice operations, including hotels, campus and corporate dining, and supermarket prepared foods; leaders in research, nutrition, sustainability, and public health from government agencies and academia; and leaders from nongovernmental organizations (NGOs) and foundations addressing food, health, and sustainability issues. We invite and encourage you to engage in the dialogue during and after the summit through the following channels: Facebook: Twitter: Follow Menus of Change (and other CIA leadership retreats and conferences) at our CIA Industry Leadership page ( on Twitter and use #CIAMOC in your tweets during the summit. When relevant, please also use #CIAProteinFlip and #ProteinPlays to share your thoughts on presentations, conversations, and dishes you enjoy throughout the summit that reflect the portfolio of strategies for flipping the role of proteins on menus to elevate plants and plant proteins in innovative ways. Send us your thoughts, feedback, insights, challenges, and success stories at info@menusofchange.org Menus of Change 3 THE CULINARY INSTITUTE OF AMERICA

7 PROGRAM SCHEDULE The 2017 Menus of Change Leadership Summit featured 13 general sessions, 13 breakout sessions, 5 culinary presentations (3 during general sessions and 2 during breakout sessions), 2 breakfasts, 2 morning breaks, 2 lunches, 1 afternoon break, and 2 evening receptions. At-A-Glance Schedule Overview Tuesday, June 20 Wednesday, June 21 Thursday, June 22 Presenter/Media Lounge Lobby, Marriott Pavilion (Balcony Level) Sponsored by Unilever Food Solutions 3 PM to 7 PM 7:30 AM to 7 PM 8 AM to 2 PM Registration & Refreshments Breakfast 7:30-8 AM Breakfast 8-8:30 AM 3-3:30 PM General Sessions I-III 3:30 6 PM General Sessions IV-VI 8 10 AM General Sessions X-XI 8:30 10:30 AM Opening Reception 6-7 PM Refreshment & Networking Break 10 AM Breakout Sessions, Round A 10:45 AM 12 PM Lunch 12:15 PM General Sessions VII-VIII 1:15-2:45 PM Refreshment & Networking Break 2:45 PM Breakout Sessions, Round B 3:30-4:45 PM General Session IX 5 5:45 PM Networking Reception 5:45 6:45 PM Refreshment & Networking Break 10:30 AM General Sessions XII-XIII 11 AM 12:45 PM Closing Remarks 12:45 1 PM Lunch 1-2 PM Menus of Change 4 THE CULINARY INSTITUTE OF AMERICA

8 The Menus of Change annual report and leadership summit are co-presented by The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health, Department of Nutrition. A Menus of Change Scientific and Technical Advisory Council, composed of leading nutrition, environmental, and other scientists and scholars, together with Harvard T.H. Chan School and CIA, are solely responsible for the nutrition and environmental guidance of the report and conference. The Menus of Change Sustainable Business Leadership Council contributes insights to parts of the report and conference designed to help translate this guidance into actionable strategies for change throughout the foodservice industry; highlights case studies in innovation (e.g., menu research and development, product sourcing, supply chain management, etc.); and builds industry participation in supporting healthier, more sustainable menus. Project sponsors and other commercial interests are not permitted to influence the editorial independence of the Menus of Change initiative. Tuesday, June 20 3 PM Conference Registration Francesco and Mary Giambelli Atrium Lobby, Marriott Pavilion (Auditorium Level) 3 PM Registration Refreshments Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Lentils.org 3:30 PM General Session I Ecolab Auditorium, Marriott Pavilion Welcome Remarks Presenter: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) Presentation Menus of Change Five Years In, Five Years Ahead A review of what Menus of Change has accomplished in its first five years, together with strategic highlights of near-term priorities. Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) On Our Plate: The State of Foodservice in America This session features the release the 2017 Menus of Change Annual Report. The two chairs of the Menus of Change advisory councils in 2017 detail progress throughout the culinary profession and the foodservice industry in advancing healthier, more sustainable menus and addressing key business risks and opportunities. The session also will highlight new lessons learned from the past year and where new approaches and efforts are needed. Presenters: Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Menus of Change 5 THE CULINARY INSTITUTE OF AMERICA

9 4:30 PM General Session II Panel Discussion The Future of Our Industry: Innovation at the Intersection of Health, the Environment, and Deliciousness In this session, we ll look at the opportunities for innovation across various subsectors of the foodservice industry around the Menus of Change platform and principles, and hear both from leaders who are working to bridge legacy concepts with the future as well as entrepreneurs leveraging appetites for change. Moderator: Panelists: Jon Luther (Chairman, CIA Board) John Coker (Chief Creative Officer, AVI Foodsystems) Paul Damico (President, North America, FOCUS Brands) Michiel Bakker (Director, Global Food Services, Google) 5:30 PM General Session III Culinary Keynote Dialogue Vegetable-Centric, Plant-Forward: Frontiers of Flavor and Menu Strategy As more and more chefs are finding success with raising the status of vegetables, plant proteins, and other plant-sourced flavors, how can we engage a broader audience of chefs and diners in bringing these foods to the center of our plates? In this session, we ll hear from John Fraser, chef/partner of the vegetable-centric NIX restaurant in New York City, which opened in 2016 and is the recipient of a Michelin star. We ll consider the kinds of flavors, techniques, and menu strategies that can help make health and sustainability irresistible and profitable. Moderator: Anne McBride, PhD (Author and Journalist; CIA Program Director, Worlds of Flavor and Flavor Summit; Adjunct Professor in Food Studies, New York University) Guest Chef: John Fraser (Chef/Partner, NIX, Narcissa, and Dovetail Restaurants, New York City) 6 PM Opening Reception Beverage Garden Plaza Featuring the Presenting, Grand Platinum, Platinum, and Gold Level Sponsors 7 PM Opening Reception Concludes Enjoy dinner on your own Menus of Change 6 THE CULINARY INSTITUTE OF AMERICA

10 Wednesday, June 21 7:30 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Barilla America 8 AM General Session IV Ecolab Auditorium, Marriott Pavilion Of Chefs, Policy, and Change: Innovation in Global Strategy Recently, the CIA and the European-based EAT Foundation have teamed up to curate a CIA-EAT Plant-Forward Global 50 list of chefs and restaurants around the world advancing plant-forward flavors in their menus and restaurant concepts, as well as an annual EAT Global Culinary Awards program to celebrate leadership on behalf of health and sustainability imperatives. In this session, we ll learn about these initiatives, and hear from the CEO of the EAT Foundation on the role they see for chefs, culinary insight, and market innovation as vital complements to policy efforts in strategy development. Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) Presenter: Jonathan Farnell (CEO, EAT Foundation) 8:25 AM General Session V Presentations and Panel Discussion Attaining Global Consensus: Healthy, Sustainable, and Delicious Eating Featuring members of the Menus of Change Scientific and Technical Advisory Council and leading researchers representing the EAT Foundation, this session will focus on key research findings over the past year and the alignment or convergence of dietary guidance and policy developments from around the globe. Speakers will also discuss what a new administration in Washington, DC, might mean for leadership on healthy, sustainable food initiatives in the United States and throughout the world. Moderator: Mary Beth Durkin (Food Producer, PBS NewsHour, and Owner, Yellow Brick Road Productions) Presenters and Panelists: Fabrice DeClerck, PhD (Science Director, Eat Foundation) Jessica Fanzo, PhD (Bloomberg Distinguished Associate Professor of Ethics and Global Food and Agriculture, Johns Hopkins Berman Institute of Bioethics, the School of Advanced International Studies, and the Bloomberg School of Public Health; Director, Global Food Ethics and Policy Program) Line Gordon, PhD (Deputy Director, Stockholm Resilience Centre) Michael Hamm, PhD (C.S. Mott Professor of Sustainable Agriculture, Michigan State University, and Fellow, MSU Center for Regional Food Systems) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Menus of Change 7 THE CULINARY INSTITUTE OF AMERICA

11 9:35 AM General Session VI Culinary Presentation Chefs Leading: Changing What We Eat in Schools How can chefs contribute to the health of our children and the world in which they ll live? The former head of a top-ranked European kitchen will share the story of his career transition to school food, along with insights into how chefs can change what students eat and how the next generation will think about food. Introduction: Sophie Egan, MPH (Director of Programs and Culinary Nutrition, Strategic Initiatives, The Culinary Institute of America) Guest Chef: Daniel Giusti 04 (Head Chef and Founder, Brigaid, and Former Head Chef, Noma, Copenhagen) 10 AM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Wonderful Pistachios & Almonds/Wonderful Citrus/POM Wonderful 10:45 AM Breakout Sessions, Round A Various Campus Locations Breakout Session A1 Danny Kaye Theatre, Conrad Hilton Library The Sustainable Kitchen Culinary Stage: How to Create a Culinary Culture in K-12 School Food Culinary Presentation Learn what the research shows about the power of chefs in shifting student eating behavior for the better, and bring your questions for main stage guest chef, Daniel Giusti 04. What motivated him to enter the school food arena after years at the world s best restaurant? In the notoriously complex job of feeding our nation s children, what strategies are most effective for breaking the logjam in order to make scratch cooking and nutritious, responsibly sourced ingredients possible? We ll explore how to apply those lessons learned to sectors throughout the volume foodservice industry. Moderator & Presenter: Guest Chef: Eric Rimm, ScD (Professor of Medicine, Harvard Medical School; and Professor of Epidemiology and Nutrition, and Director of the Program in Cardiovascular Epidemiology, Harvard T.H. Chan School of Public Health) Daniel Giusti 04 (Head Chef and Founder, Brigaid, and Former Head Chef, Noma, Copenhagen) Menus of Change 8 THE CULINARY INSTITUTE OF AMERICA

12 Breakout Session A2 Ecolab Theatre, Admissions Center New Innovations in Sustainable Agriculture and Food System Enrichment from Soil Health to Food Quality Presentations and Panel Discussion In this session, hear from a chef-farmer on the CIA faculty as well as representatives of three organizations at the leading edge of movements throughout the Northeast to scale regenerative agriculture. Moderator: Elizabeth Kucinich (Board Policy Chair, Rodale Institute, and Professor, Coventry University) Presenters: Darryl Mosher, MS (Associate Professor, Culinary Arts, Applied Food Studies Program, The Culinary Institute of America) Dan Kittredge (Founder, Real Food Campaign and Bionutrient Food Association) Sara Grady (Vice President of Programs, Glynwood) Breakout Session A3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Our Industry Reinvented: Leading and Following our Customers Q&A with General Session Speakers Four of our general session presenters will continue our conversation on business innovation, nationally and globally. From supply chain issues, menu labeling, and strategies for next generation customer engagement to evaluating and managing long-term business risk around these issues, bring your questions and settle in for a lively exchange of ideas. Moderator: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) Panelists: Paul Damico (President, North America, FOCUS Brands) Michiel Bakker (Director, Global Food Services, Google) Jonathan Farnell (CEO, Eat Foundation) Breakout Session A4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Nutrition Science and Food Policy: What You Need to Know in the Years Ahead Q&A with General Session Speakers This is your chance to pick the brains of some of the sharpest minds in the world when it comes to nutrition, food policy, healthy eating patterns, land use, and natural resources conservation. Join us for a vibrant discussion of how best to feed a growing population, where improvements in diet quality are emerging, and what issues to pay attention to in the year ahead. Moderator: Mary Beth Durkin (Food Producer, PBS NewsHour, and Owner, Yellow Brick Road Productions) Panelists: Line Gordon, PhD (Deputy Director, Stockholm Resilience Centre) Fabrice DeClerck, PhD (Science Director, Eat Foundation) Michael Hamm, PhD (C.S. Mott Professor of Sustainable Agriculture, Michigan State University, and Fellow, MSU Center for Regional Food Systems) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Menus of Change 9 THE CULINARY INSTITUTE OF AMERICA

13 Breakout Session A5 Anheuser-Busch Theatre, Roth Hall Tackling Food Waste Through Menu Design: How to Make it Work Hands-On Innovation Exchange How to can you tackle food waste in your operation? Can menus, recipes and new techniques work in higher volume settings? Foodservice experts with experience in applying culinary and operational innovation to tackle food waste will help bring new concepts nominated by conference attendees to the national stage. The session provides practical advice whether you are considering starting a food waste initiative or deciding on your next steps. Moderator: Panelists: Ted Monk (Vice President, Corporate Responsibility, Sodexo) Jehangir Mehta 95 (Chef/Owner, Graffiti, Mehtaphor, and Me & You, New York City) Brendan Walsh 80 (Dean, Culinary Arts, The Culinary Institute of America) Breakout Session A6 Multi-Purpose Room West, Student Commons Pitching Your Plant-Forward Concept: How to Make it Work Hands-On Innovation Exchange How can you get your company or organization to launch your new Plant-Forward Concept? What are the keys to getting your colleagues on board with plant-forward, healthy, sustainable choices? How do you effectively make the pitch to your leadership? You ll join senior foodservice industry experts with extensive experience in plant-centric concepts in helping a preselected group of fellow attendees improve how they make the case. Introduction: Amber Johnson (Manager, Market Promotions, lentils.org) Moderator: Panelists: Sponsored by Lentils.org Sara Burnett (Director of Wellness and Food Policy, Panera) Julia Jordan (Director of Sustainability, Compass Group) Steven Petusevsky 77 (Founder and Principal, Steven Petusevsky Enterprises) Breakout Session A7 Private Dining Room, The Egg Menus of Change in the Multi-Unit Environment: What Do Our Customers Care About? Who Pays for Innovation? An Interactive Forum With all the important health, environmental and food ethics concerns embodied in the Menus of Change Principles, it can be challenging for small to large restaurants and multi-units to respond responsibly, as they endeavor to find the sweet spot between their identity, their diners and their suppliers. When is innovation and change just table stakes part of being a socially responsible business? When do operators decide to commit to sustainability and talk outwardly about this commitment? In what capacity can these concepts commit to sustainable principles? What do operators do when social responsibility conflicts with their concept s identity? What is the cost equation and how do operators work with suppliers to maintain a healthy business all around? How do we predict how some of these issues will move over the next 2-5 years, so operators are not stuck playing painful catchup on what has become a hot button issue for consumers? Moderator: Panelists: Einav Gefen (Corporate Executive Chef, Unilever Food Solutions) Tony Cochones (Vice President of Culinary Operations, Glory Days Grill) Mary Stebbins (Director of Operations, Mark's Feed Store BBQ) Brad Barnes, CMC (Director, CIA Consulting, The Culinary Institute of America) Sponsored by Unilever Food Solutions Menus of Change 10 THE CULINARY INSTITUTE OF AMERICA

14 12 PM Breakout Sessions Conclude/Time to Walk to Lunch 12:15 PM Global Plant-Forward Bento Box Lunch Lunch Box Pickup Location: Beverage Garden Plaza Dining Locations: Marriott Pavilion (Lower Level) and Post Road Dining Room and Patio Sponsored by Unilever Food Solutions, Almond Board of California, and Lentils.org 1:15 PM General Session VII Ecolab Auditorium, Marriott Pavilion Welcome Back Presenter: Sophie Egan, MPH (Director of Programs and Culinary Nutrition, Strategic Initiatives, The Culinary Institute of America) Panel Discussion Plant-Forward: The Story We ve Written So Far The new move towards plant-forward dining isn t just being written on menus. It s also being written about in the food and dining sections of some of the nation s top publications. Hear from three journalists at the forefront of the country s food scene, and the diverse perspectives they have on the move toward plant-forward menus: what recipes and stories have resonated most with their readers, and how the trends they are seeing will shape the future of foodservice in America. Moderator: Panelists: Anne McBride, PhD (Author and Journalist; CIA Program Director, Worlds of Flavor and Flavor Summit; Adjunct Professor in Food Studies, New York University) Carolyn O'Neil, MS, RD (Cookbook Author and Columnist, the Atlanta Journal-Constitution) Ellen Morrissey (Editorial Director, Martha Stewart Living) Corby Kummer (Senior Editor, The Atlantic) 2:05 PM General Session VIII Discussion and Culinary Demonstration Next Door: A Case Study of Farm-to-Table at Scale The story of Next Door and how one company is bringing affordable, farm-to-table fare to neighborhoods across the country, including sourcing strategy, menu design, and a culinary demo. Moderator: Corby Kummer (Senior Editor, The Atlantic) Panelist: Kimbal Musk (Co-Founder, The Kitchen) Panelist & Guest Chef: Merlin Verrier (Culinary Director, Next Door) 2:45 PM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Featuring a Tasting of Guest Chef Merlin Verrier s Culinary Demonstration 3:30 PM Breakout Sessions, Round B Various Campus Locations Breakout Session B1 Danny Kaye Theatre, Conrad Hilton Library The Mediterranean Diet, Sustainable Kitchens: Plant-Forward, From Groves and Gardens Menus of Change 11 THE CULINARY INSTITUTE OF AMERICA

15 Culinary Demonstration With the widespread media coverage following the release of the PREDIMED study and the prominent endorsement of the Mediterranean Diet in the 2015 Dietary Guidelines for Americans (as part of a strategy to bring more attention to healthy dietary patterns), the Mediterranean Diet is once again top of mind for many Americans seeking to enhance their food choices. In this seminar, the lead author of the PREDIMED study discusses the state of our knowledge about healthy Mediterranean dietary patterns. Then a leading American chef will demonstrate how the sustainable, plant-forward, vegetable-centric flavors of the Mediterranean can drive menu innovation from fine dining to casual non-commercial foodservice. Moderator: Carolyn O'Neil, MS, RD (Cookbook Author and Columnist, the Atlanta Journal-Constitution) Presenter: Ramón Estruch, MD, PhD (Associate Professor, University of Barcelona, and Director, PREDIMED Study) Guest Chef: Ed Brown 83 (Chef/Innovator, Restaurant Associates, and Author) Breakout Session B2 Ecolab Theatre, Admission Center Leveraging New Protein Strategies to Feed Guests with Special Dietary Needs Presentations How the overlapping concepts the Protein Flip, plant-forward cuisine, and less meat/better meat can address the pre-diabetes epidemic in our society and be a smart business strategy. Moderator & Presenter: Jennifer Stack 03 (Associate Professor, Culinary Science, The Culinary Institute of America) Presenters: Raimundo C. Gaby, Jr. 97, EdD (Associate Professor, Business Management, The Culinary Institute of America) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Breakout Session B3 Classroom 3, Conference Level, Marriott Pavilion (Lower Level) Jon & Sharon Luther Seminar Room Putting Fruits and Vegetables First: Marrying Business Strategy and Culinary Innovation Q&A with General Session Speakers Join this session to have a deeper conversation with some of our main stage speakers and explore the business decisions and stories behind Next Door andmartha Stewart Living, new directions in cookbooks for home cooks, and to understand why the time is right in both the restaurant and publishing industries for consumers to embrace fruits and vegetables at the center of the plate. Moderator: Anne McBride, PhD (Author and Journalist; CIA Program Director, Worlds of Flavor and Flavor Summit; Adjunct Professor in Food Studies, New York University) Panelists: Kimbal Musk (Co-Founder, The Kitchen) Merlin Verrier (Culinary Director, Next Door) Ellen Morrissey (Editorial Director, Martha Stewart Living) Menus of Change 12 THE CULINARY INSTITUTE OF AMERICA

16 Menus of Change 13 THE CULINARY INSTITUTE OF AMERICA Breakout Session B4 Classroom 4, Conference Level, Marriott Pavilion (Lower Level) Carla & Stephen Cooper Seminar Room Knowing More and Sharing More: How the Move to Food Transparency is Affecting Operations and the Dining Experience Q&A with General Session Speakers Join a moderated discussion with some general session speakers about how the move towards greater transparency and disclosure about where our food comes from, who produces it, and how it is grown are reshaping the dining experience. Bring your questions on everything from global supply chains and food fraud to clean ingredients and seasonal menus. Moderator: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Panelists: Russell Walker, PhD (Clinical Professor of Managerial Economics and Decision Sciences, Kellogg School of Management, Northwestern University) Dan Coudreaut 95 (Executive Chef and Vice President of Culinary Innovation, McDonald s) Elizabeth Meltz (Director of Environmental Health, Batali & Bastianich Hospitality Group) Breakout Session B5 McCann Education Annex, Room 106 Getting Protein Right: How to Make it Work Hands-On Innovation Exchange How do we get diners to choose and appreciate healthy, sustainable proteins whether from land or sea in appropriate portions? Foodservice experts with vast experience in culinary innovation and creating new menus and dining concepts will help bring new marketing ideas nominated by conference attendees to the national stage, providing advice for how to guide your diners to healthy, sustainable, right-sized choices. This session provides practical advice whether you are contemplating changes in your operation or creating a new concept, and whether you operate a white tablecloth restaurant, QSR, fast casual, or robust retail prepared foods program. Moderator: Enterprises) Panelists: Steven Petusevsky 77 (Founder and Principal, Steven Petusevsky Bill Dewey (Director of Public Affairs, Taylor Shellfish Farms) Christine Malanga (Product Development Manager, Pret a Manger) Sponsored by Almond Board of California Breakout Session B6 Multi-Purpose Room West, Student Commons Food Transparency: How to Make it Work in Your Operation Hands-On Innovation Exchange Learn about new initiatives created and nominated by fellow attendees-- to share radically more information with our diners. Then work alongside other attendees and other experts from the foodservice industry to offer ways to do better and share ideas related to transparency to take back to your own dining operations. Moderator: Panelists: Michiel Bakker (Director, Global Food Services, Google) Marie Molde, MBA, RD (Account Executive, Client Solutions, Datassential) Sara Burnett (Director of Wellness and Food Policy, Panera) 4:45 PM Breakout Sessions Conclude/Return to General Session IX

17 5 PM General Session IX Ecolab Auditorium, Marriott Pavilion Presentations Culinary Innovation: Breaking the Sound Barrier Why is one of the country s largest and fastest growing quick-service restaurant companies now focused on healthy and sustainable dining? And how does culinary innovation occur when you run 3,500 restaurants? Hear how it happens and what s coming next for Sonic. Introduction: Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, The Culinary Institute of America) Presenters: Scott Uehlein 85 (Vice President of Product Innovation and Development, Sonic Drive-In) Alicia Mowder, MS (Senior Director, Brand Marketing, Sonic Drive-In) 5:45 PM Networking Reception Beverage Garden Plaza (weather permitting backup location: Lower Level Marriott Pavilion) Featuring the Bronze Level Sponsors 6:45 PM Reception and Program Conclude for the Evening Enjoy dinner on your own Menus of Change 14 THE CULINARY INSTITUTE OF AMERICA

18 Thursday, June 22 8 AM Hudson Valley Breakfast Buffet Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Bush s Best Beans and illy Caffé 8:30 AM General Session X Ecolab Auditorium, Marriott Pavilion Welcome & Introduction to the Day Presenter: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Presentations Food Transparency: Stories, Flavors, and the Information Experience We and our dinersnow can know more about our food, where it comes from, how it was grown, whether it s healthy for us, and if it s sustainably produced than ever before. How does this information affect our business, our operations, and our menus? How and when do we share it with diners to enhance the dining experience and inform their choices? Whether it s commodities, quick-service, or fine dining, information about nutrition and the environment are moving to the forefront. Moderator: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Presenters: Russell Walker, PhD (Clinical Professor of Managerial Economics and Decision Sciences, Kellogg School of Management, Northwestern University) Dan Coudreaut 95 (Executive Chef and Vice President of Culinary Innovation, McDonald s) Elizabeth Meltz (Director of Environmental Health, Batali & Bastianich Hospitality Group) 10 AM General Session XI Culinary Demonstration Vegetables in the Professional Kitchen: A Chef s Journey Having worked for some of New York s top restaurants, including as executive chef of ABC Kitchen and ABC Cocina (Jean-Georges Restaurants), our guest chef Dan Kluger knows how to delight diners. From whole-wheat spaghetti to charred sugar snap peas, he has been hailed for a unique ability to elevate whole grains, vegetables, and whatever happens to be in season. In this session, and now with his own restaurant, Loring Place, Dan shares his professional journey and his insights on vegetable-centric, plant-forward menu development. Introduction: Mark Erickson 77, CMC, MBA (Provost, The Culinary Institute of America) Guest Chef: Dan Kluger (Chef/Owner, Loring Place, New York City) 10:30 AM Refreshment & Networking Break Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Sponsored by Land O Lakes Menus of Change 15 THE CULINARY INSTITUTE OF AMERICA

19 11 AM General Session XII Presentations Protein, Plate, and Planet Getting the Balance Right How much protein do we need? How much can we collectively consume while maintaining the health of our ecosystems and addressing climate change? Is there an optimal mix of animal and plant proteins? And what strategies can help guide diners to Get the Balance Right? Learn the answers from leading researchers from the Center for a Livable Future at Johns Hopkins Bloomberg School of Public Health and find out how the latest science can help you develop better menus, recipes, and marketing efforts to engage your diners. Moderator: Christopher Gardner, PhD (Professor of Medicine, Stanford University, and Director, Nutrition Studies, Stanford Prevention Research Center) Presenters: Brent Kim, MHS (Program Officer, Food Production and Public Health Program, Johns Hopkins Bloomberg School of Public Health, Center for a Livable Future) Becky Ramsing, RD, MPH (Senior Program Officer, Johns Hopkins Bloomberg School of Public Health, Center for a Livable Future) Erik Norell, MBA, MEM, MA (Investment Associate, Armonia) 12 PM General Session XIII Presentations Investing in the Future Plant-Forward and the Next Generation of Chefs How do we cultivate the next wave of great restaurants concepts, and how can that help drive progress on public health and social and environmental imperatives? In this session, we ll explore what some of the nation s leading investors think about the food industry and how and why they are betting on the future. Moderator: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Presenters: Marc Blazer (Founder, Chairman, and CEO, Overture Investment Partners, and Chairman of the Board, Noma Holdings) Victor Friedberg (Co-Founder, Seed 2 Growth (S2G) Ventures; Founder and Chairman, Foodshot MoonShots for Better Food; and Executive Chairman, Lavva) 12:45 PM Closing Remarks Presenters: Arlin Wasserman (Founder and Partner, Changing Tastes, and Chair, Menus of Change Sustainable Business Leadership Council) Walter Willett, MD, DrPH (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, and Chair, Menus of Change Scientific and Technical Advisory Council) Mark Erickson 77, CMC, MBA (Provost, The Culinary Institute of America) 1 PM Walk-Around Tasting Lunch Conference Center and The Louis Greenspan Lobby, Marriott Pavilion (Lower Level) Including Samsung Club des Chefs Demonstration Kitchen Featuring the Gold Level Sponsors 2 PM Summit Concludes SAVE THE DATE for the 2018 Menus of Change Leadership Summit, which will be held June 19-21, 2018 at the Marriott Pavilion at The Culinary Institute of America, Hyde Park, New York. Menus of Change 16 THE CULINARY INSTITUTE OF AMERICA

20 PRESENTER BIOGRAPHIES MICHIEL BAKKER is the director, global food services, for Google, Inc. where he leads Google's world-renowned food program and supports all foodservice-related activities and initiatives for Google around the world. A 20-year hospitality veteran, Michiel is the consummate hotel F&B professional with extensive expertise and experience in hotel food and beverage operations, creating and maintaining partnerships with various third-party restaurant and bar operators, hotel F&B development, hotel openings, as well as general hotel operations. He has complimented his work experience with an MBA from the University of Bradford (UK) and a master's degree in Hospitality Administration from the University of Nevada, Las Vegas. Prior to joining Google in March 2012, Michiel served as Starwood's Corporate Director of F&B, New Builds and Transitions, in the USA from 2004 through In this role, he was responsible for the divisional F&B team, overseeing and supporting the F&B programming and all pre-opening F&B activities at Starwood's new builds and conversion properties in Hospitality and the Hotel School Maastricht, The Netherlands, in (Mountain View, CA) BRAD BARNES, CMC is the director of consulting and industry programs at The Culinary Institute of America (CIA) in Hyde Park, NY. Brad is responsible for the oversight of all operational consulting, ProChef certification, and custom professional training. His clients include Google, U.S. Department of Defense, and Stanford University. Brad is the author of two books and the creator of food concepts such as Barclay s Center in Brooklyn and The Pythian Market in New Orleans. Previously, he served as the senior director of culinary education and senior director of continuing education at the CIA. Before joining the education administration, he was the president of GigaChef, LLC and chef/owner of B&B Solutions. Brad is a Certified Master Chef, one of 66 in the United States, a Certified Culinary Administrator, and an inductee of the American Academy of Chefs, the American Culinary Federation s honor society. (Hyde Park, NY) MARC BLAZER is the founder, chairman, and CEO of Overture Holdings, an investment company with interests in hospitality and consumer businesses. He is chairman of the board of Noma Holdings, parent company of the Danish restaurants Noma and Restaurant 108. Marc is general partner of 108 House, LP, a hospitality real estate investment vehicle, and co-founder and director of Ahimsa Partners, a venture that licenses, owns, and operates hospitality businesses in India. His prior roles and experience include: co-founder of BMB Hospitality BV, a Netherlands-based company that owns restaurants in Vietnam; CEO of Protagoras Capital, and managing director of its parent BTIG, an institutional trading firm; president of Overture Acquisition Corp., a consumer brand investment vehicle; and partner and the global head of investment banking at Cantor Fitzgerald. In 2006, he was named one of Investment Dealers Digest s 40 Under 40. Earlier in his career, Marc was an advisor to members of Congress in both the U.S. House of Representatives and Senate on tax matters, banking and securities legislation, international trade policy, and foreign relations. Marc earned a master s degree from the London School of Economics in 1992, and a BA from the University of Maryland in He is chairman of the board of the MAD Foundation, a 501c3 focused on creating a better world through a better meal, as well as a member of the advisory board of Kopernik, a U.S. non-profit organization focused on marrying life-enhancing technologies with underserved communities in developing countries. (New York, NY) Menus of Change 17 THE CULINARY INSTITUTE OF AMERICA

21 EDWARD G. BROWN 83 is chef/innovator at Restaurant Associates. For more than 25 years, Ed has worked in some of the most celebrated kitchens in the world, earning wide acclaim including 14 New York Times stars for such properties as Marie Michelle, Tropica, Judson Grill, and The Sea Grill. In 2008, Ed fulfilled his lifelong dream of owning a restaurant, and opened Eighty One. The Upper West Side eatery was an immediate hit and earned a coveted Michelin star. During his time working in France, Ed was introduced to the cuisines of the world and the variety of techniques that are still evident in the combinations, flavors, and simplicity of his cooking style today. After a brief stopover at the now shuttered but much-beloved Judson Grill, Ed took over the stoves of The Sea Grill, the gem of the Restaurant Associates family. During his 14 years as executive chef, Esquire magazine called The Sea Grill one of the best restaurants in the world and Ed perhaps the most impressive talent in his field. In March 2010, Ed returned to Restaurant Associates as the company s chef/collaborator and senior vice president. He is a frequent guest on NBC s Today Show, CBS s Morning Show, as well as a 2010 competitor on Iron Chef America and judge on Beat Bobby Flay. Ed is author of The Modern Seafood Cook, a comprehensive guide to buying and preparing seafood and fish. He has also contributed to other cookbooks, including the updated Joy of Cooking (Scribner, 1997) and chef Pierre Franey s 60-Minute Gourmet (Clarkson Potter, 2000). (New York, NY) SARA BURNETT serves as the director of wellness and food policy at Panera and is responsible for the policies that shape the company s perspective and commitments on food issues. Prior to this role, Sara worked for more than a decade on the Panera Quality Assurance team, overseeing special projects including the creation and implementation of the company s raised without antibiotics program, animal welfare standards, and 2014 Food Policy. (Imperial, TONY COCHONES is vice president of culinary operations for Glory Days Grill. (Alexandria, VA) JOHN COKER is chief creative officer at AVI Foodsystems, America s largest family-owned food and hospitality provider. John s vision created and defined a new division for AVI in Today, AVI Fresh is renowned for a holistic approach to dining services that features sustainable, environmentally sensitive, and nutritionally balanced menus created by on-site chefs. He is a featured speaker at national conferences on stealth health for colleges, universities, and K-12 programs. He has been appointed by governors of Ohio, both past and present, to advise on Ohio food policy and lead a state-wide initiative on Ohio-made products called Ohio Proud. John also speaks to corporations on wellness and sustainability and has assisted in crafting corporate wellness programs for many clients such as BMW of North America, FedEx Ground, Honda of America, and Progressive Insurance. He has studied at the College of William and Mary, St. John s College, and the School of Hotel and Administration at Cornell University. Having spent nearly 30 years in the hospitality business with Marriott International, the Ritz- Carlton Hotel Company, and Restaurant Associates, John continues to push the perception of contract dining to an unprecedented level of quality and excellence. (Youngstown, OH) DAN COUDREAUT 95 is executive chef and vice president of culinary innovation at McDonald's. In this position, Dan manages day-to-day relationships with McDonald s multiple suppliers and works with a creative team to develop high-quality menu items for the company s nearly 14,000 U.S. restaurants. Dan is credited with serving up innovations including Southwest Salad, Fruit and Maple Oatmeal, and the Premium Chicken Sandwich line. Menus of Change 18 THE CULINARY INSTITUTE OF AMERICA

22 Having joined McDonald s in 2004, his vision has introduced 26 million customers every day to contemporary ingredients and bolder flavors, from edamame and poblano peppers to fireroasted corn and cilantro-lime glaze. As a dishwasher at age 14, Dan had his first taste of working in restaurants. But he earned an associate s degree in business administration and management before pursuing his dream of becoming a chef first by working as sous chef in New York City at the French bistro Quatorze Bis. Later he enrolled at The Culinary Institute of America, where he graduated at the top of his class. He is still very involved with the school today. After graduation, Dan worked in several upscale restaurants, including Café Pacific and The Four Seasons Hotel in Dallas, followed by Metromedia Co. s Ponderosa and Bonanza Family Steakhouse. In 2003, Dan was named one of the top 50 R&D Culinarians by Nation s Restaurant News (NRN). Three years later, NRN honored him with the coveted MenuMasters Chef Innovator Award. In addition, Dan has made countless media appearances, including The Oprah Winfrey Show, ABC s Nightline, TIME Magazine, and The Wall Street Journal. (Oak Brook, IL) PAUL DAMICO is the president of FOCUS Brands, North America. In this role, Paul oversees a $2.6 billion dollar foodservice company made up of more than 5,000 restaurants. Following his graduation from Johnson & Wales University (JWU), Paul spent 13 years in various roles with Host Marriott Corporation. That experience culminated in becoming vice president of international development, in which he oversaw restaurant development on five continents. In 1999, his entrepreneurial instinct came to life and he left Host Marriott and co-founded FoodBrand LLC, a company that specialized in the development of restaurants in malls and airports. In 2006, Paul joined SSP America, an international concessions company, as the chief operating officer, followed by Moe s Southwest Grill as its president. In 2014, Paul was promoted to group president by parent company FOCUS Brands. Two years later, his role expanded to encompass all six FOCUS Brands, which include Moe s Southwest Grill, Schlotzsky s Deli, McAlister s Deli, Auntie Anne s Pretzels, Carvel Ice Cream, and Cinnabon World Famous Cinnamon Rolls. An active member of the restaurant industry, Paul serves on the Georgia Restaurant Association board of directors and is an International Franchise Association Certified Franchise Executive. He is also a member of the Women s Foodservice Forum, Atlanta Foodservice Advisory Council, and board member of the National Restaurant Association Fast Casual Industry Council. In 2015, Paul was honored as the Restaurateur of the Year for the Georgia Restaurant Association s Crystal of Excellence Award. He has been recognized by his alma mater, JWU, as a distinguished lecturer and visiting professor. (Marietta, FABRICE DECLERCK, PhD is the science director of EAT Foundation, leading the science team based at the Stockholm Resilience Centre. He is also a senior scientist at Bioversity International, a member center of the global research partnership, CGIAR, charged with the conservation and use of agricultural biodiversity in global development. Fabrice holds a doctoral degree in geography from the University of California, Davis, where he worked on both natural and agricultural ecosystems and environmental change, and where he worked as the assistant director of the International Agriculture Program. He holds an undergraduate degree from Humboldt State University on plant and soil ecology, and a master s degree from Iowa State University on forest biology. His postdoctoral work was with the Earth Institute at Columbia University, where he focused on ecology s role in human development and environmental sustainability initiatives including early work on human nutrition, agriculture, and environment. Between 2006 and 2012, Fabrice was a professor at the Tropical Agricultural Menus of Change 19 THE CULINARY INSTITUTE OF AMERICA

23 Research and Higher Education Center (CATIE) in Costa Rica, working closely with farmers and farming communities on conservation initiatives in agricultural landscapes. He is Bioversity International s representative to the Intergovernmental Panel on Biodiversity and Ecosystem Services (IPBES). Having published more than 50 scientific papers on agriculture, ecology, and food, and co-edited three books on ecology, poverty, and sustainable agriculture, Fabrice retains faculty appointments at CATIE, the Earth Institute, and the University of Idaho. (Montpellier, France) BILL DEWEY is director of public affairs for Taylor Shellfish Farms, the largest producer of farmed shellfish in the United States, and he owns and operates his own Manila clam farm in Samish Bay, WA. Since receiving his degree in shellfish biology from the University of Washington in 1981, Bill has worked as a shellfish farmer in Washington State. Bill serves on a number of boards and committees locally and nationally including the board of directors of the National Aquaculture Association and the Pacific Shellfish Institute. He has participated for over 30 years with the Interstate Shellfish Sanitation Conference (ISSC), a cooperative program that implements the National Shellfish Sanitation Program, and he currently chairs the ISSC Traceability Committee. He served on Washington State s Ocean Acidification Blue Ribbon Panel in 2011 and currently serves on the Washington Marine Resources Advisory Council (MRAC). MRAC advises Governor Jay Inslee and the Washington Legislature on the state s response to ocean acidification. During his career working on policy issues, Bill has led efforts to establish an Environmental Code of Practice for West Coast shellfish growers and sustainability certification programs. He served on the World Wildlife Fund s Global Steering Committee, establishing the Global Sustainability Standards for Bivalve Aquaculture to which the Aquaculture Stewardship Council (ASC) now certifies. Taylor Shellfish Farms is the first (and only) shellfish producer in the United States with farms certified by ASC. (Seattle, BillDeweyIII GREG DRESCHER is vice president of strategic initiatives and industry leadership at The Culinary Institute of America, where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and strategic partnerships. He is the creator of the college s Worlds of Flavor International Conference & Festival (which celebrates its 20 th year in 2018); the annual Worlds of Healthy Flavors Leadership Retreat, and the Menus of Change initiative, which are presented in partnership with the Harvard T. H. Chan School of Public Health; and numerous other CIA think tank initiatives. Dubbed the Flavor Hunter by Bon Appétit, Greg was inducted into the James Beard Foundation s Who s Who of Food & Beverage in America in 2005, was honored with Food Arts Silver Spoon Award in 2006, and has received two James Beard awards for the CIA s Savoring the Best of World Flavors DVD and webcast series. In 2008, he was appointed by the president of the National Academy of Sciences Institute of Medicine to its Committee on Strategies to Reduce Sodium Intake. Greg previously served on the James Beard Foundation Awards Board, and currently serves on advisory boards for University of California, Davis Agricultural Sustainability Institute and Olive Center. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe s oldest agricultural academy. (Sacramento, MARY BETH DURKIN is a food producer for the PBS NewsHour and owner of Yellow Brick Road Productions. The food series that she created, writes, and produces for the PBS NewsHour, called Food4Thought, focuses on the intersection of food with our health, the environment, and public policy. In 2016, the series was recognized with an award from the James Beard Menus of Change 20 THE CULINARY INSTITUTE OF AMERICA

24 Foundation. Mary Beth also writes about food for the PBS NewsHour blog and National Geographic s food blog, The Plate, among other publications. In addition, she is an awardwinning documentary film producer whose work appears on PBS nationally. She has over 25 years experience as a journalist working for CNN, CBS News, and PBS. (Washington, SOPHIE EGAN, MPH is director of programs and culinary nutrition for strategic initiatives at The Culinary Institute of America, where she oversees a portfolio of the college s food industry leadership initiatives focused on health and sustainability. Sophie is a contributor to The New York Times Well blog, and has written about food and health for Time, The Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. Sophie has also worked as a communications consultant for clients including ebay Foundation, Health Career Connection, and The Vitality Institute on its Food@Work initiative. She holds a master of public health, with a focus on health and social behavior, from University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. Sophie is the author of the book, Devoured: From Chicken Wings to Kale Smoothies How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016). In 2016, she was named one of the UC Global Food Initiative s 30 Under 30. (San Francisco, MARK ERICKSON 77, CMC, MBA is provost of The Culinary Institute of America. In this role, he oversees all aspects of the college's culinary programs including education, faculty, curriculum, governance, academic support functions, academic research, accreditation, assessment, branch campuses, food and beverage operations, and continuing education. Mark is a frequent presenter at industry events and conferences, where he shares his unique perspective on the global food industry, drawing from both academic and practical experiences. An honors graduate of the CIA class of 1977, he was director of culinary education at the Hyde Park campus from 1988 to Prior to that, he held both faculty and department head positions at the CIA. His career also includes serving as garde manger chef at the Palace Hotel in Gstaad, Switzerland; executive sous chef of the Greenbrier Hotel in White Sulphur Springs, WV; sous chef of the Everglades Club in Palm Beach, FL; and executive chef of Cherokee Town and Country Club in Atlanta, GA. Mark was a member of the gold medal-winning United States Culinary Olympic Teams in 1980, 1984, and 1988, and part of the U.S. team that won the 1985 Culinary World Cup. He earned Crystal Chef honors by having the highest score in the ten-day Certified Master Chef examination administered by the American Culinary Federation in He holds a BS degree in restaurant and hotel management from the University of New Haven and an MBA from Marist College in Poughkeepsie, NY. (Hyde Park, RAMÓN ESTRUCH, MD, PhD is senior consultant of the Internal Medicine Department at the Hospital Clinic in Barcelona, associate professor in the School of Medicine at Barcelona University, member of the Institute of Health Board of Directors in Spain, and member of the advisory board of the European Foundation for Alcohol Research (ERAB). His research group designed and conducted the ambitious Primary Prevention of Cardiovascular Disease with a Mediterranean Diet (PREDIMED) study, published in 2013, for which Ramón was the lead author. He has published more than 330 manuscripts in peer-reviewed journals and is the president of the Steering Committee of PREDIMED PLUS, an intervention trial evaluating the effects of a hypocaloric Mediterranean Diet with an active exercise program and behavioral strategy on body weight, adiposity parameters, and cardiovascular events in patients with metabolic syndrome. This research is being performed in collaboration with many universities from around the world including Harvard T.H. Chan School of Public Health. (Barcelona, Menus of Change 21 THE CULINARY INSTITUTE OF AMERICA

25 JONATHAN FARNELL is the CEO of EAT Foundation. Jonathan joined EAT from Deloitte, where he was a partner in the financial advisory business and led the consumer business industry group. He has 24 years of experience from advising clients (15 as a partner), and he has worked in Oslo, Chicago, and London. During his career, Jonathan has worked in a number of industries, but throughout, he has had a focus on the consumer business sector. Across many years of leadership, he has worked strategically with a large number of multinational companies, improving and growing business operations. (Oslo, Norway) JOHN FRASER is chef and partner at NIX, Narcissa, and Dovetail restaurants in New York City. John began his culinary career in Los Angeles, while pursuing an anthropology degree at University of California, San Diego. His first foray into fine dining was a two-year tenure at The French Laundry under the mentorship of Thomas Keller. In 2003, John moved to Paris, cooking at the revered Taillevent and Maison Blanche. Upon returning to the U.S. and becoming executive chef at Manhattan s Compass, he received two stars from The New York Times and was named one of four chefs to watch by Esquire in The following year, John opened his first restaurant, Dovetail, which has received much praise from critics over the years, including three stars from The New York Times and consecutively holding a Michelin star since first receiving the honor in In 2014, John teamed up with famed hotelier André Balazs to open a contemporary American restaurant, Narcissa, in New York s The Standard East Village Hotel. The partnership allowed John exclusive access to produce from Balazs 40-acre farm in upstate New York, Locusts on Hudson. Among other praise, Zagat declared Narcissa one of the hottest restaurants in NYC. With his latest project, John and partner James Truman have created NIX, a seasonal vegetarian restaurant in Greenwich Village. Steps away from the Union Square Greenmarket, where a majority of the restaurant s produce is sourced, NIX draws from John s passion for cooking with vegetables. (New York, VICTOR E. FRIEDBERG is co-founder of Seed 2 Growth (S2G) Ventures, founder and chairman of FoodShot MoonShots for Better Food, and executive chairman of Lavva. Victor has been at the forefront of innovation, global development, and sustainability for over 20 years. As co-founder of S2G Ventures, he has been a principal force in developing the S2G mission, culture, strategy, and team. As managing director, Victor led the S2G investments into Beyond Meat, sweetgreen, Ripple, Maple Hill Creamery, Apeel Science, Ataraxis. FishPeople, and Lavva. FoodShot, Moonshots For Better Food, is an innovative grand challenge and investment platform with partners Rabobank, Armonia, Generation Investment Management, and The Stone Barns Center For Food and Agriculture. In 2016, Victor was named by Forbes as one of the top 25 deal-makers in consumer products. He also serves on the Governor s Advisory Council for Innovation and Technology. Prior to S2G, Victor co-founded and was executive director of LAUNCH, an innovation accelerator involving the U.S State Department, Nike, and others, and he was an executive director at WIRED. As a tech entrepreneur, Victor was co-founder of the pioneering social media platform KODE. (Chicago, RAIMUNDO C. GABY, JR. 97, EdD is an associate professor in the Business Management Department at The Culinary Institute of America in Hyde Park, NY. Gaby currently teaches menu development, as well as professionalism and life skills. His previous assignment was teaching in the college s Escoffier, now Bocuse, which is also a classroom for students in the CIA s Culinary Arts degree program. Gaby also teaches wine classes and other advanced beverage courses. A graduate of the CIA s Bachelor of Professional Studies program, Gaby returned to his alma mater after gaining professional experience as sommelier and dining room manager at Lutece, manager and captain at Oceana, and assistant beverage manager at the Waldorf-Astoria, all in New York Menus of Change 22 THE CULINARY INSTITUTE OF AMERICA

26 City. He also served as kitchen manager for Restaurant Associates at Goldman Sachs in New York, and gained kitchen experience at restaurants on Nantucket Island, MA. In his native Brazil, Gaby served as chef and manager of Restaurant Talismã (his family s business) in Belém, Pará. As a student, Gaby received the Julius Wile Scholastic Achievement Award and the Jacob Rosenthal Leadership Award, as well as a full tuition scholarship from the Aramark Corporation. In 2011, he graduated with a master s degree in adult learning and leadership from Teachers College, Columbia University (TC). He recently earned a doctoral degree in education, also from TC. (Hyde Park, NY) CHRISTOPHER GARDNER, PhD is a professor of medicine at Stanford, the director of Stanford Prevention Research Center (SPRC) s Nutrition Studies Group, and the director of the SPRC Postdoctoral Research Fellow Training Program. His primary research focus for the past decade has been randomized controlled nutrition intervention trials (soy, garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, weight loss diets), testing the effects of these on chronic disease risk factors that have included blood cholesterol, weight, and inflammatory markers. His research interests have recently shifted to two new areas. The first is to approach helping individuals make healthful improvements in diet through motivators beyond health, linking to ongoing social movements around animal rights and welfare, climate change, and social justice and their relationships to food. The second is to focus less on trying to improve individual behaviors around food, and more on a food systems approach that addresses the quality of food provided by universities, worksites, hospitals, schools, etc., using a Community Based Participatory Research approach and taking advantage of the many complementary disciplines represented on the Stanford campus, such as medicine, business, education, law, and earth sciences. (Stanford, CA) EINAV GEFEN is the executive corporate chef for Unilever Food Solutions, North America (UFS NA), a role she has held since August In this capacity, she leads the North America chefs team under customer development and serves as the culinary thought leader in the UFS NA leadership team. Her career as a chef began 20 years ago in Israel, when she worked as a pastry chef at Orna & Ella and as a sous chef at Mul-Yam, Gault et Millau, the top restaurant in Tel Aviv and one of Les Grandes Tables du Monde s world's 114 best restaurants. A graduate of the Institute of Culinary Education (ICE), Einav interned at Daniel and was the executive chef of Danal in the East Village. In 2001, she founded and became the director of the culinary arts program at the Jewish Community Center in Manhattan. Between 2003 and 2008 she was a chefinstructor at ICE in the professional division, before joining Unilever as the corporate head chef for North America. In that role, Einav led a team of chefs in charge of innovation development, product rejuvenation, activation with costumers and consumers, and deployment of global projects. She was a speaker at TED@Unilever and competed on the Food Network show Chopped. (Englewood Cliffs, NJ) DANIEL GIUSTI 04 is the founder and head chef of Brigaid. With a desire to feed more people and the knowledge that chefs are uniquely suited to work within the limitations of the National School Lunch program, Dan began Brigaid to change the narrative surrounding good meals for kids at school. Prior to the launch of Brigaid, Dan was the head chef at Noma, the worldrenowned restaurant in Copenhagen, where for four years he contributed to the restaurant s consistent status as the best restaurant in the world. Brigaid strives to make more delicious meals for students and improve the dining experience by bringing trained chefs into school cafeterias. Dan is a graduate of The Culinary Institute of America in Hyde Park, NY. (Washington, Menus of Change 23 THE CULINARY INSTITUTE OF AMERICA

27 LINE GORDON, PhD is the deputy director and an associate professor at the Stockholm Resilience Centre at Stockholm University. Her interdisciplinary work is in the field of sustainability science, in which she focuses on how people are reshaping the biosphere through food production practices, and how this affects human well-being, societal development, and socio-ecological resilience. More specifically, Line has studied the role of freshwater for food production, and how large land use change affects rainfall and water availability, often in faraway places. Most of her field research has taken place in dryland sub-saharan Africa, but she also works on a global scale with modeling of hydrology-land-atmosphere interactions. She has recently started to do research on food-health-sustainability interactions, with a particular interest in how gastronomy, and especially interactions between chefs and producers, can be a driving force for improved stewardship of food-producing landscapes and seascapes. She holds a doctoral degree in systems ecology from Stockholm University and did her post-doctoral research at the International Water Management Institute in Sri Lanka. Line has published more than 45 scientific papers on agriculture, water resources, ecosystem services, and resilience. She is on the board of directors of the EAT Foundation. (Stockholm, SARA GRADY is the vice president of programs at Glynwood, located near Cold Spring, NY. Glynwood s mission is to ensure the Hudson Valley is a region defined by food, where farming thrives. Through its educational and collaborative projects, Glynwood s programs support the viability of farming and promote the development of a regional food culture closely tied to agriculture. In her role at Glynwood, Sara shapes the strategy and content of Glynwood s programs. She created Glynwood s Regional Food Program, including its successful Cider Project, which continues to foster New York s cider industry to create opportunities for orchards. Other program projects include the Hudson Valley Community-Supported Agriculture (CSA) Coalition, diversifying and expanding CSA membership through a CSA farm network; Kitchen Cultivars, making regionally adapted seed varieties more widely grown and known; and Pastured Protein, expanding meat production that is humane and ecological. Sara s previous background in media includes producing music videos, educational PBS programs, and interactive media for interpretive exhibitions. (Cold Spring, NY) MICHAEL HAMM, PhD is the C. S. Mott professor of sustainable agriculture and interim chair of the department of Community Sustainability at Michigan State University (MSU). Mike currently is affiliated with the departments of Community Sustainability; Plant, Soil, and Microbial Sciences; and Food Science and Human Nutrition. Prior to moving to MSU, he was dean of academic and student programs for Cook College, Rutgers University, and completed 19 years on the faculty in nutritional sciences. Mike was co-founder and director of the New Jersey Urban Ecology Program and founding director of the Cook Student Organic Farm. At MSU, he was founding director of the Center for Regional Food Systems and is now its senior fellow. His primary research area encompasses regional and sustainable food systems with a current special interest in city region food systems both domestic and international. Mike holds a BA in biology from Northwestern University, a PhD in human nutrition from the University of Minnesota, and was a National Institutes of Health post-doctoral fellow at Columbia University s Institute of Human Nutrition. He served as a consultant on sustainability to the recent U.S. Dietary Guidelines Advisory Committee. (East Lansing, MI) JULIA JORDAN is the director of sustainability at Compass Group, whose team she joined in 2006 after working for Bon Appétit Management Company at Google. In 2008, Julia transitioned to Compass corporate, working with the Business Excellence team, which is responsible for identifying and implementing operational best practices across all Compass sectors. In her current role, Julia is responsible for overseeing the development and implementation of Compass Group North America s sustainability platform as well as other sustainability initiatives and programs. Julia holds a BS degree in food management from Texas Christian University and a Culinary Arts degree from the California Culinary Academy in San Francisco. (Austin, TX) Menus of Change 24 THE CULINARY INSTITUTE OF AMERICA

28 BRENT KIM, MHS is a program officer in the food production and public health program at the Johns Hopkins Bloomberg School of Public Health s Center for a Livable Future. Since joining the Center, Brent s work has spanned farm to fork, with published works on industrial food animal production, soil contamination, urban agriculture, food and agricultural policy, and the role of diet in mitigating climate change. Brent also earned his master s in global disease epidemiology and control from the Johns Hopkins Bloomberg School of Public Health. As a former digital artist and high school educator, Brent has never lost his love of teaching and visual communication, and continues to translate the science to students, journalists, policymakers, and other key audiences. (Baltimore, MD) DAN KITTREDGE is a lifelong organic farmer and the founder and executive director of the Bionutrient Food Association (BFA), whose mission is to increase quality in the food supply. A grassroots organization with chapters in 16 states, the BFA has worked primarily with growers to understand biological systems and work in harmony with them to increase nutritive levels in crops, while also improving carbon sequestration, pest and disease resistance, and economic viability. The BFA is now engaging in the process of defining the variation in nutritive quality in crops, as part of the process of giving consumers the ability to test quality at point of purchase. (North Brookfield, MA) DAN KLUGER is chef/owner of Loring Place in New York City. Dan attended Syracuse University, where he majored in nutrition and hospitality management. He spent his externship in the dining room of Danny Meyer s Union Square Café (USC), and after graduation returned to work in the front of house until he was offered his first kitchen position as a prep cook. It was USC that opened his eyes to the wonders of seasonal cooking, and he eventually worked his way through every station. In 1999, Dan was part of the opening team of Tabla Restaurant and spent the next seven years working his way up there, becoming Tabla s first chef de cuisine. After leaving Tabla, Dan was hired by Tom Colicchio as executive chef for a project he was consulting on called The Core Club. For four years, Dan served as the club s culinary leader, transforming the way a "members only" dining room was experienced. In 2008, he joined the Jean-Georges team, where he helped open restaurants in Arizona; Utah; Washington, DC; and New York. In 2010, Dan opened ABC Kitchen as the executive chef and while there, won multiple awards including the 2011 James Beard Award for Best New Restaurant as well as being honored as Food & Wine s Best New Chef of The following year, he added another ABC restaurant to his resumé, ABC Cocina, leading both Kitchen and Cocina as executive chef. Dan was also nominated for the 2014 James Beard Award for Best Chef New York City. (New York, ELIZABETH KUCINICH is a government affairs, policy, and partnerships consultant; a professor at Coventry University in the UK; and board policy chair of the Rodale Institute, America's oldest organic research institute. She is a proponent of ecological thinking and the adoption of regenerative agriculture and plant-forward lifestyles for human security, resilience, yield, health, and climate change mitigation. Drawing from her extensive experience working inside the U.S. political system, paired with a sincere desire and international reputation for working to bring social, economic, health, agricultural, and ecological systems into balance, Elizabeth works to strengthen the institutional capacity of organizations and businesses that support these goals. Elizabeth is a former director of policy at the Center for Food Safety and director of government affairs at the Physicians Committee for Responsible Medicine. She also serves on the vice chancellor s advisory council at Coventry and on the advisory board of the Environmental Film Festival in the Nation s Capital (DCEFF), the world s largest environmental film festival. She has produced award-winning documentaries including GMO OMG and Hot Water. Elizabeth is an advocate for perennial food forest cultivation in New York State, where she is currently restoring a 140-acre farm. (Washington, Menus of Change 25 THE CULINARY INSTITUTE OF AMERICA

29 CORBY KUMMER is a senior editor at The Atlantic, to which he has long contributed articles on food and food policy, and editor-in-chief of Ideas: The Magazine of the Aspen Institute. He is the author of The Joy of Coffee and The Pleasures of Slow Food, the first book in English on the Slow Food movement. Every week he is a featured commentator on food and food policy on WGBH s Boston Public Radio. He has been restaurant critic of New York, Boston, and Atlanta Magazines and food and food policy columnist for The New Republic. He has received five James Beard Journalism Awards. (Boston, MA, and Washington, JON LUTHER is past chairman and CEO of Dunkin Brands, from 2003 until his retirement in 2013, as well as the chairman of the board of trustees for The Culinary Institute of America. At Dunkin, Jon led the transformation, revitalization, and global expansion of the company s two iconic brands Dunkin Donuts and Baskin-Robbins. Early on, he instituted values-based leadership, re-setting the company culture, and led the expansion of Dunkin Donuts from its core region in the Northeast to key markets across the U.S., along with the dramatic growth of both brands international business. Jon brought in a team of award-winning chefs to fuel menu innovation and excellence, and during the brand transformation, led the sale of Dunkin Brands to a consortium consisting of The Carlyle Group, Bain Capital, and THLee. Along with this team, he continued its success through an eventual IPO in Prior to joining Dunkin Brands, Jon was president of Popeyes Chicken & Biscuits, a division of AFC Enterprises. With Jon at the helm, Popeyes won industry awards for menu strategy, store re-design, and customer satisfaction. Before that, Jon held senior level positions with Aramark, Marriott, and Delaware North. He is currently on the board of Arby s Restaurant Group, Inc., and serves as lead director of the board at Six Flags theme parks. In addition, he is the past chairman, in 2012, of the International Franchise Association. Jon has received a number of restaurant industry awards, including induction into the MenuMasters Hall of Fame. (Boston, MA) CHRISTINE MALANGA is product development manager at Pret a Manger. As a graduate of New York University and the International Culinary Center in New York City, Christine has explored many aspects of the food world. Her background includes culinary production, food styling, and menu development. In her role at Pret a Manger, she creates innovative menu items across the fast casual space. (New York, NY) ANNE MCBRIDE, PhD is an author and journalist, program director at The Culinary Institute of America, and adjunct food studies professor at New York University (NYU). Anne is a content provider, whether it is through writing, organizing conferences, or teaching. Anne regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences. Her past contributions include Bake from Scratch, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is the co-author of Les Petits Sweets and Les Petits Macarons with Kathryn Gordon, of three books with famed pastry chef François Payard, including Payard Cookies and Chocolate Epiphany, and of Culinary Careers: How to Get Your Dream Job in Food. She is the program director for the Worlds of Flavor International Conference & Festival at the CIA, widely acknowledged as the U.S. most influential professional forum on world cuisines, food cultures, and flavor trends. She earned her PhD in food studies from NYU, where she regularly teaches and is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2,500 scientists, chefs, media, scholars, and food enthusiasts. She focuses her research on the changing role of the chef in the 21st century. Anne sits on the board of the Association for the Study of Food and Society and on the James Beard Foundation Awards Committee. She was a two-term board member of the New York Women s Culinary Alliance and past board member of The Culinary Trust. (New York, Menus of Change 26 THE CULINARY INSTITUTE OF AMERICA

30 JEHANGIR MEHTA 95 is the owner of three restaurants Graffiti, Me & You, and Mehtaphor and a catering company. Earlier in his career, Jehangir was a highly acclaimed pastry chef at some of New York City s finest restaurants including Aix, Union Pacific, Mercer Kitchen, Compass, and Jean-Georges. Author of the book, Mantra: The Rules of Indulgence (Harper Collins), he has been a participant in Food Network s Next Iron Chef Redemption 2012, the runner-up at the Next Iron Chef 2009, and a guest on Martha Stewart Living. In his capacity as chef-ambassador for the National Foundation of Celiac Awareness, Jehangir tours the country to encourage more restaurants to offer gluten-free options. He also promotes the use of mushrooms in place of meat in fine dining, and he is the chef-ambassador of The Mushroom Council. His trademark style has been featured in not only traditional food magazines but also Vogue and The New Yorker. Ten years ago, Jehangir started Candy Camp, a fun-filled private cooking class for children to introduce them to healthy food and cooking. Since then, he has worked with Whole Foods Market in a nationwide children s culinary program as well as other entities such as Scholastics, Children s Museum of Manhattan, and at kids food festivals. He is an alumnus of The Culinary Institute of America in Hyde Park, NY, and holds a BA in sociology from the University of Mumbai. (New York, ELIZABETH MELTZ is the director of environmental health at Batali & Bastianich Hospitality Group (B&BHG). Elizabeth oversees a comprehensive health and food safety program: green initiatives including Green Restaurant Association certification, a corporate no-bottled-water policy, and consults with the business development and restaurant design teams on sustainable business practices and ideals. After graduating from Vassar College with a degree in art history, she enrolled in the Institute of Culinary Education(ICE) in New York City. Stints at restaurants in New York and Rome led her to the kitchen team at Del Posto B&BHG s decorated four-star Manhattan restaurant where she quickly rose through the ranks from banquet chef to director of kitchen operations. In 2009, Elizabeth recognized an opportunity for restaurants to better the sustainability practices in their kitchens and dining rooms and was appointed B&BHG s director of food safety and sustainability. In the past year, Elizabeth s work has been recognized by Fast Company, Bloomberg Businessweek, CNN Eatocracy, and National Geographic Magazine. (New York, MARIE MOLDE, MBA, RD works in client solutions at Datassential, a leading Chicago-based food market research firm. With a strong background in both dietetics and business, Marie brings a unique culinary perspective to Datassential. Restaurant chains and suppliers regularly rely on Marie s expertise in menu and product development, and for over five years she has helped foodservice and retail companies excel in better-for-you product innovation. Using her expertise as a registered dietitian, Marie gives clients of all shapes and sizes an unparalleled health-driven point of view. (Chicago, IL) TED MONK is vice president of sustainability and corporate responsibility for Sodexo North America. In this role, he oversees Sodexo s Better Tomorrow 2025 commitments around health and wellness, sustainable sourcing, waste, and energy management. Ted s background is in operations with more than 25 years of experience in the hospitality service industry as well as managed services. He began his career in hotels, followed by management positions in several business segments, including corporate services, healthcare, and schools, both in the U.S. and in the UK. Ted has served as district manager, director of business development, and senior vice president. He is a national executive sponsor for Sodexo s Impact Mentoring program, as well as a regional executive sponsor of PRIDE (People Respecting Individuality, Diversity, and Equality), one of Sodexo s initiatives to advance diversity and inclusion in the workplace. The Board Chair for the Alameda County Community Food Bank in California, he is also on the board of Open Heart Kitchen, which provides meals to the hungry and homeless in his neighborhood. Though he has lived in the U.S. since 1995, Ted earned his degree in hospitality from Strathclyde University in Glasgow, Scotland, and attended graduate classes at Cranfield Business School in the UK. (Livermore, CA) Menus of Change 27 THE CULINARY INSTITUTE OF AMERICA

31 ELLEN MORRISSEY is editorial director of Martha Stewart Living. (New York, NY) DARRYL MOSHER, MS is an assistant professor in culinary arts at The Culinary Institute of America. An expert on the topic of sustainable agriculture, he teaches sustainable food systems in the Applied Food Studies bachelor s degree program. The course, which launched in 2015, looks at the natural resources used in the production of food and the externalities associated with this production. Darryl has developed a new curriculum for all Associate in Occupational Studies (AOS) students titled Introduction to Food Systems, Cooking for the Environment. This course, scheduled to launch in fall 2017, will provide students with an understanding of how choice can play a role in lessening the impact of our food system on the environment. He is an active farmer, the president of Brittany Hollow Farm in Red Hook, NY, and a member of the Dutchess County Agricultural Society. A Certified Hospitality Educator (CHE), Darryl holds a BS in mathematics from the State University of New York at Oneonta and a business management certificate from Rensselaer Polytechnic Institute in Troy, NY. He also has a master s in sustainable food systems from Green Mountain College in Poultney, VT. (Hyde Park, NY) ALICIA MOWDER, MS is the senior director of marketing for Sonic Drive-In, based in Oklahoma City. She has nearly 10 years experience in marketing and distribution in both the retail and restaurant industries, and has been with Sonic since September In her time at Sonic, she has been critical to the innovation and launch of several products including Sonic s Boneless Wings, the Ultimate Chicken Sandwich, and the French Toaster breakfast sandwich. Alicia currently oversees the brand marketing team and is responsible for the pipeline innovation calendar in addition to the national promotional calendar. Prior to Sonic, Alicia served in several marketing roles for Payless ShoeSource of Topeka, KS. Alicia holds a BA in advertising from Washburn University in Topeka, and a master of science in marketing communications from the University of Kansas. (Edmond, OK) KIMBAL MUSK is co-founder of The Kitchen, a growing family of businesses that pursues an America where everyone has access to real food. Kimbal is a 2017 Social Entrepreneur by the Schwab Foundation, a sister organization to the World Economic Forum, for his impactful, scalable work to bring real food to everyone. His restaurant concepts serve real food at every price point and source from American farmers, stimulating the local farm economy to the tune of millions of dollars a year. Kimbal s non-profit organization builds permanent, outdoor Learning Garden classrooms in underserved schools around the U.S., reaching over 125,000 students every day. In addition, his urban, indoor vertical farming accelerator seeks to empower thousands of young entrepreneurs to become real food farmers. Kimbal is on the board of Chipotle, Tesla, and SpaceX. (Denver, ERIK NORELL, MBA, MEM, MA is an investment associate at Armonia LLC, a family office that seeks to expand regenerative agriculture and sustainable food production. Erik focuses on the grass-fed beef sector, and he was a co-author of a recent market report entitled "Back to Grass: The Market Potential for U.S. Grass-fed Beef. The study launched in April, in partnership with the Stone Barns Center for Food and Agriculture. In May 2016, Erik completed an MBA and master of environmental management at Yale University, where he studied conservation finance, agriculture, and forestry. During this time, he also worked for Vassar College's sustainability office as part of the Environmental Defense Fund Climate Corps program and for Ashoka: Innovators for the Public on an affordable housing project. Prior to Yale, Erik conducted economics research for the Defense Intelligence Agency and served for six years as an intelligence officer in the U.S. Army. He also holds an MA in religious studies from Duke University and a BA in economics from the University of Virginia. (Greenwich, CT) Menus of Change 28 THE CULINARY INSTITUTE OF AMERICA

32 CAROLYN O'NEIL, MS, RDN is an award winning food journalist, nutrition communications consultant, television personality, and registered dietitian nutritionist. She believes the more you know, the more you can eat! Carolyn is the author of Southern Living s best-selling The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon and coauthor of The Dish on Eating Healthy and Being Fabulous!, which won Best Health and Nutrition Book at the World Food Media awards. Carolyn writes for numerous publications including Atlanta Journal-Constitution, WebMD Magazine, Modern Luxury, Atlanta Homes & Lifestyles, and Best Self Magazine. Carolyn is seen regularly on NBC Atlanta & Company with food- and nutrition-focused cooking segments and as The Lady of the Refrigerator nutrition expert on Alton Brown s Good Eats TV on Food Network. She was also an executive producer, correspondent, and anchor at CNN for nearly 20 years, launching the network s coverage of food and nutrition. Carolyn has earned three James Beard Foundation Awards, including Who s Who in Food & Beverage in America. For her pioneering work in nutrition communications, Carolyn has been honored by the National Restaurant Association, the American Heart Association, the American Society for Nutrition, and the Academy of Nutrition and Dietetics. Her master s degree in nutrition is from Boston University and her undergraduate degree in foods and nutrition is from Florida State University. (Atlanta, STEVEN PETUSEVSKY 77 is the founder and principal of Steven M. Petusevsky Enterprises, a foodservice consulting group. He is known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Steve has been the national director of Creative Food Development for Whole Foods Market, the largest natural food retail chain in the country. His consulting group develops complete foodservice programs, healthfully inspired recipes, and thoughtfully engineered menus for many national large retail supermarket chains and fast casual restaurant groups. He is the author of The Whole Foods Market Cookbook a Guide to Natural Foods with 350 Recipes (Clarkson Potter, 2002). A celebrated food journalist with a vast readership, Steve writes special features for Cooking Light, where he was a contributing editor for more than four years with a monthly column entitled Inspired Vegetarian. He also wrote a weekly syndicated column called Vegetarian Today for the Chicago Tribune news service, which was published in hundreds of newspapers across the nation for over a decade. Steve currently writes a regular feature column for Relish.com, with a readership of over 20 million. He is a graduate of The Culinary Institute of America in Hyde Park, NY, where he was awarded a fellowship and served as chef instructor. His books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills, were published by the American Diabetes Association in 2013 and 2014 respectively. (Plantation, FL) BECKY RAMSING, RD, MPH is a senior program officer at the Johns Hopkins Center for a Livable Future (CLF), primarily responsible for managing the Center s technical advisory role with the Meatless Monday Campaign. Having trained and begun her career as a registered dietitian at Boston s Brigham and Women s Hospital, Becky has worked in the nutrition and public health field for over 25 years in the U.S. and internationally, helping individuals and organizations make healthful lifestyle choices that are evidence based, relevant, and sustainable. Prior to joining CLF, Becky worked with University of Maryland as a technical advisor for nutrition and food security for projects in Afghanistan and Ethiopia, helping women produce and utilize food for family consumption and income generation. She also worked as a nutrition consultant for community, worksite, and school-based programs developing and implementing health and nutrition curricula. Becky received her bachelor s degree in nutrition at University of California, Davis, and her master in public health from Johns Hopkins Bloomberg School of Public Health. (Baltimore, Menus of Change 29 THE CULINARY INSTITUTE OF AMERICA

33 ERIC RIMM, ScD is professor of epidemiology and nutrition and director of the Program in Cardiovascular Epidemiology at Harvard T.H. Chan School of Public Health, as well as professor of medicine at the Harvard Medical School. For over two decades, Eric has conducted extensive research on the health effects of diet and lifestyle in relation to obesity and cardiovascular disease. He also studies the impact of nutrition policy as it relates to the diets of school children and the 15 percent of the U.S. population on food stamps. He has previously served on the Institute of Medicine s Food Policy committee and the scientific advisory committee for the 2010 U.S. Dietary Guidelines for Americans. He has published more than 600 peer-reviewed publications during his 23 years on the faculty at Harvard. Eric is also an associate editor for the American Journal of Clinical Nutrition. He has received several awards for his work including the 2012 American Society for Nutrition General Mills Institute of Health and Nutrition Innovation Award. (Boston, MA) JENNIFER STACK 03, MS, RDN is a registered dietitian nutritionist, certified diabetes educator, and an associate professor at The Culinary Institute of America. Also a graduate of the CIA, she helped coordinate and execute a teaching kitchen and self-care curriculum and pilot study for CIA employees with colleagues from Harvard T.H. Chan School of Public Health and the Samueli Institute. She also organized and led a cohort of the National Diabetes Prevention Program for employees at the CIA s Hyde Park campus. Jennifer has over 20 years of experience in nutrition education and in the development and implementation of culinary nutrition and wellness programs in community, healthcare, and educational settings. She is a member of the Academy of Nutrition and Dietetics Diabetes Care and Education practice group and the Food and Culinary Professionals practice group, as well as a member of the American Association of Diabetes Educators. She is the author of The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals (Houghton Mifflin Harcourt, 2012). As a recognized authority on food, nutrition, and diabetes, her easy-to-follow nutritional advice, cooking tips, and recipes have been featured on The Dr. Oz Show, CNN Morning News, ABC s Good Morning America, and The Food Network. In addition, she has contributed articles and recipes to Diabetic Living, Plate, and Cooking Light magazines and has been quoted for articles by The New York Times and The Washington Post. (Hyde Park, NY) MARY STEBBINS is director of operations for Mark s Feed Store BBQ, a position she has held since Mark s Feed Store is a barbecue chain that started in 1988 in Louisville, KY. Since joining Mark s Feed Store, Mary has doubled the number of restaurant units and added a food truck. An active advocate of employee health and wellness, she serves on the workplace wellness corporate committee. Prior to Mark s Feed Store, Mary held the position of district manager for a franchise of Applebee s. She has been a volunteer group leader for a program that supports the development of woman leaders and has mentored at-risk young women. Mary is currently an active board member for the Kentucky Restaurant Association, and she served as chair in (Lexington, KY) SCOTT UEHLEIN 85 is vice president of product innovation and development for Sonic Drive-In, based at the Oklahoma City national headquarters. He oversees the Sonic team of culinary experts, managing the development of innovative menu items a role to which he brings over three decades of experience in the restaurant industry. Previously, Scott served as vice president of food and beverage at the renowned Canyon Ranch Resorts based Tucson, AZ. Prior to Canyon Ranch Resorts, he was corporate chef at ILX Resorts, now a wholly owned division of Diamond Resorts International, where he was responsible for all menu development and implementation. He serves as a member of the Menus of Change Sustainable Business Menus of Change 30 THE CULINARY INSTITUTE OF AMERICA

34 Leadership Council, the national advisory board for the culinary mentoring program Careers Through Culinary Arts Program (C-CAP), as well as the advisory board for the Lake Nona Institute s annual health innovation conference, the Lake Nona Impact Forum. Scott received his degree from The Culinary Institute of America and did additional studies at The School for American Chefs, at Beringer Vineyards in California. (Edmond, OK) MERLIN VERRIER is the culinary director of Next Door, a family of urban casual American eateries from The Kitchen. Next Door serves simple, real food, sourced from American farmers. Merlin oversees a talented group of chefs and all back-of-house operations. Prior to joining the team at The Kitchen in 2015, Merlin served as Graham Elliot's corporate chef and as the coculinary mayor of Chow Town for Lollapalooza in Chicago. Before his time in Chicago, Merlin worked for James Beard winner Jennifer Jasinski and as a corporate chef for Richard Sandoval s restaurant group. Merlin was a guest judge on Fox s Masterchef, and he has been featured on the Food Network and in USA Today and Food & Wine. (Denver, RUSSELL WALKER, MBA, PHD is clinical associate professor of managerial economics and decision sciences at Northwestern University s Kellogg School of Management. Russell helps companies develop strategies to manage risk and harness value through analytics. These organizations include the U.S. Department of State, The World Bank, IFC, and The Bank of England, among others. Russell has developed and taught executive programs on enterprise risk, operational risk, corporate governance, analytics and big data, and global leadership. Often quoted in publications such as Forbes and The Wall Street Journal, he was awarded the Kellogg Impact award by Kellogg MBA students for excellence and impact in teaching enterprise risk management in His recent, award-winning book, From Big Data to Big Profits: Success with Data and Analytics (Oxford University Press, 2015), examines how firms can best monetize their data. He is also the author of the text, Winning with Risk Management (World Scientific Publishing, 2013), which covers the principles and practice of risk management through business case studies. He serves on the Scientific and Technical Advisory Council for Menus of Change, and is a board member of the Education and Technology Committee to the Morton Arboretum. He was also a board member of the Virginia Hispanic Chamber of Commerce. He received his MS and PhD from Cornell University, where he studied catastrophic risk analysis, his MBA from the Kellogg School of Management, and his BS from the University of South Florida. (Highland Park, BRENDAN WALSH 80 is dean of culinary arts at The Culinary Institute of America. He oversees curriculum development and management of culinary arts education at the college and is responsible for the quality of academic programming, services, and staffing of culinary arts courses. He assumed his current job in 2012 after serving four years as a faculty member and associate dean at the CIA. A CIA graduate, Brendan returned to his alma mater in Before that, he was the owner and executive chef of Elms Restaurant & Tavern in Ridgefield, CT; North Street Grill in Great Neck, NY; and Coyote Grill in Island Park, NY; as well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. He was also director of operations and executive chef of 661 North Corporation in Island Park and Sign of the Dove Corporation in New York City. Earlier in his career, Brendan held various chef positions at highly regarded restaurants around the country, including executive chef of Arizona 206 in New York City, Water s Edge in Long Island City, NY, and Ancient Mariner in Florida, New York, and Connecticut; chef of Gotham Bar & Grill in New York City; and sous chef at Stars in San Francisco. He served as lead chef for the Connecticut Farmland Trust from 1998 to A member of the James Beard Foundation, Brendan is one of four CIA faculty and staff members to have been inducted into that organization s Who s Who of Food & Beverage in America, receiving the honor in (Hyde Park, NY) Menus of Change 31 THE CULINARY INSTITUTE OF AMERICA

35 ARLIN WASSERMAN, MS, MPH is the founder of Changing Tastes, a consultancy that helps its clients find opportunity and realize value at the intersection of the five major drivers of change in our food system: sustainability, public health, information technology, demographics, and the changing role of the culinary professional. The firm s insights are the basis for the strategy, innovation, sustainability, and performance management services it provides to Fortune 500 and growth-stage food companies, public and private investors, and nongovernmental organizations. He and his firm have helped identify and catalyze some of the most significant shifts in the way business and consumers think about food. These include: working with General Mills to develop one of the first sustainability management programs in the food industry, developing the strategic plan that underpins the National Farm-to-School Network, bringing together the foodservice industry around common standards for sustainable seafood, and working with The Culinary Institute of America and Harvard T.H. Chan School of Public Health to create and realize Menus of Change, for which he is now chair of the Sustainable Business Leadership Council. Arlin previously served as vice president of sustainability at Sodexo, and as the executive champion for culinary and health and wellness efforts in the North American market. He has been awarded a Food and Society Fellowship by the W.K. Kellogg Foundation and a First Movers Fellowship for business leadership and innovation by the Aspen Institute. Arlin holds master s degrees in natural resources and public health, and a BA in social sciences, all from the University of Michigan. (Lenox, WALTER WILLETT, MD, DrPH is professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health and professor of medicine at Harvard Medical School. He has focused much of his work over the last 35 years on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts of nearly 300,000 men and women are providing the most detailed information on the long-term health consequences of food choices. Walter has published over 1,700 articles, primarily on lifestyle risk factors for heart disease and cancer. In addition to the textbook, Nutritional Epidemiology (Oxford University Press), Walter has authored four books for the general public, Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating, which has appeared on most major bestseller lists; Eat, Drink, and Weigh Less, co-authored with Mollie Katzen; The Fertility Diet, co-authored with Jorge Chavarro and Pat Skerrett; and Thinfluence, co-authored with Malissa Wood and Dan Childs. A native of Michigan, Walter studied food science at Michigan State University, and graduated from the University of Michigan Medical School before obtaining a doctorate in public health from Harvard School of Public Health. Walter is a member of the National Academy of Medicine and the recipient of many national and international awards for his research. He is the most cited person in all areas of science. (Boston, MA) Menus of Change 32 THE CULINARY INSTITUTE OF AMERICA

36 SPONSOR COMPANY BIOGRAPHIES The Alaska Seafood Marketing Institute (ASMI) is a commodity marketing board that works actively with all segments of the foodservice industry to increase awareness and broaden the demand for wild Alaska seafood. A variety of custom designed resources are available to help operators capitalize on the growing consumer popularity of wild and sustainable Alaska seafood. ASMI is your partner in supplying training tools, merchandising materials, and promotional ideas that make it easy for you to add customer appeal to your menu and build successful promotions. The Almond Board of California promotes almonds through its research-based approach to all aspects of marketing, farming and production on behalf of the more than 6,500 almond growers and processors in California, many of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a nonprofit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on almonds and the Almond Board of California, visit American Egg Board (AEB) is the U.S. egg producers communications link to food processors and the foodservice industry. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of real eggs. To assist food companies, AEB develops resource materials and makes egg experts available to answer technical questions. Visit for more information, formulation tips and assistance and functional egg background. Aramark delivers experiences that enrich and nourish people s lives through innovative services in food, facilities management, and uniforms. United by a passion to serve, our 270,000 employees make a meaningful difference each day for millions of people in 19 countries around the world. Aramark is recognized as one of the World s Most Admired Companies by FORTUNE, rated number one among Diversified Outsourcing Companies, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. B&W Quality Growers is the world s largest grower of distinctive baby leaves including: watercress, wild rocket arugula, and exclusive red watercress. 145 years of experience with these highly perishable and highly prized baby leaves helps ensure premium quality and consistent supplies, offered with world-class customer service. B&W Quality Growers specializes in growing/packing and shipping of premium quality for wholesale, retail and food service channels with customers across North America and into Europe. All of our products are distinguished by unique and distinctive flavor profiles and broad culinary and ethnic followings. All are offered year round from seasonal farms in eight states, are food safety compliant and naturally packed for maximum freshness. / Menus of Change 33 THE CULINARY INSTITUTE OF AMERICA

37 Barilla has been dedicated to delivering the highest-quality pasta since 1877, which has made us a favorite of foodservice chefs and the #1 national brand in the US. Barilla is an Italian family business that views nutrition as a sociable, joyous occasion, full of flavor, affection and sharing, and offers quality in the form of wholesome, safe products. Sustainability and social responsibility guide our business strategies, and our mission is to help people live better, longer, in a healthier environment. In 2009, the Barilla Center for Food and Nutrition (BCFN) was founded with the aim of analyzing the major issues related to food and nutrition around the world, to encourage the debate concerning them and propose concrete solutions. The BCFN focuses on four broad topics: Food for Sustainable Growth, Food for Health, Food for All, and Food for Culture. The Bigelow Tea Company, based in Fairfield, CT and 100% family owned, pioneered the specialty tea category more than 70 years ago. The three-generational company takes pride in its heritage and successful growth from a one-product, entrepreneurial venture into America s leading specialty tea company. Producing 1.8 billion tea bags annually, the Bigelow Tea line includes more than 130 varieties teas including its flagship specialty tea flavor, Constant Comment, and newly added steep by Bigelow organic and Bigelow Benefits wellness teas. Bigelow s hallmark has always been crafting deliciously different, world class teas and herb teas with great taste and for tea drinkers enjoyment everywhere right here in the USA. We re so proud of all our family tea recipes -- and everything that goes into making them, that we even take extra steps to lock in flavor and freshness with our signature foil overwrap for your enjoyment! Bob s Red Mill Natural Foods has been dedicated to the production of natural foods in the natural way. Slow stone grinding on flint-hard quartz millstones enhances the flavor of any grain, preserves essential nutrients and produces the highest quality whole grain products including a full line of 80 tested and trusted gluten free foods. Bob s Red Mill offers Whole Grain Foods for Every Meal of the Day Bush s Best Beans began in 1908 and has since grown into the nation s leading brand of quality canned beans. Bush s Best is well known for their secret family recipe of baked beans, but its robust product portfolio includes Kidney, Pinto, Black, Great Northern, and Garbanzo beans, Blackeye Peas, Pork & Beans, and varieties with low and reduced sodium. New to the lineup are Easy Entrée bean-based products Taco Fiesta Black Beans, Cajun Red Beans, and Chili Starter. BushBeansFoodservice.com Campus Dining, Inc. is an operations consulting firm in the business of working with colleges and universities in building a culture of excellence for Dining Services. We specialize in operations and performance metrics. We build and care for communities of higher education clients as the background support to attain maximum value at minimum cost for their onsite Dining Services. Menus of Change 34 THE CULINARY INSTITUTE OF AMERICA

38 Chobani, maker of America s No. 1 selling Greek Yogurt brand, was founded on the belief that people have great taste--- they just need great options. Chobani produces high-quality authentic strained Greek Yogurt products made with only natural ingredients from its plants in New Berlin, New York plant and Twin Falls, Idaho. Chobani is committed to using milk from regional farms and strengthening its surrounding local economies. Chobani gives a portion of its annual profits to charities worldwide through the company's charitable foundation. All Chobani products are kosher certified, contain five live and active cultures and are made with milk from cows not treated with rbst.* Deliciously creamy and packed with more protein than regular, unstrained yogurt, Chobani is an on-trend, versatile ingredient and a great flavor carrier in both sweet and savory applications. Add it to dressings, soups, smoothies and baked goods or use it as a sour cream or mayo substitute to lower the fat, calories and sodium while increasing the protein in dishes. * According to the FDA, no significant difference has been found between milk derived from rbst-treated and non-rbst-treated cows. Compass Group is the leading foodservice management and support services company. Compass Group USA was named one of America s 500 Best Employers by Forbes, ranking as the highest contract foodservice company. With over 500,000 associates worldwide, its parent company, UK-based Compass Group PLC, was named the 6th largest publicly traded employer in the world by USA Today and one of 50 Companies Changing the World by Fortune. CSSI Marketing + Culinary is a unique full-service foodservice agency with marketing and insight capabilities and a seasoned culinary team of chefs and dietitians. We work collaboratively with global food manufacturers and top national restaurant brands to deliver menu innovation support and pathways for growth. CSSI Marketing + Culinary is an independently owned Chicago agency, innovating daily for our customers. EAT Foundation is an international foundation linking food, health and sustainable development. The overall objective of EAT is to expand scientific knowledge on the interconnections between food, health and environmental sustainability, spur innovation along the food value chain, and facilitate the development of evidence-based policies to radically transform the global food system to be able to deliver healthy, affordable diets to a growing world population within the planetary boundaries. Daiya Foods revolutionary dairy-alternative products are made from 100% plant-based, sustainable ingredients and provide the same melt, stretch, texture and functionality of dairybased cheeses. Daiya Foods products are free of soy, dairy, casein, tree-nuts and gluten. Our products include: shredded cheeses, slices, spreads, gluten free pizzas and a new line of gluten and dairy free cheesecakes. Visit for more information. Dole Packaged Foods offers fresh ideas with ready-to-use products New Frozen Fruit Purees, Chef-Ready Cuts IQF diced, cubed, and slices, Smoothie Starters, IQF frozen fruits, Fruit Bowls, Pineapple and Tropical shelf-stable pouch packs and #10 cans bursting with irresistible flavor and quality. Dole focuses on the use of fruit and vegetables to infuse a depth of authentic flavor, color, and aroma, throughout all day parts and menu segments. Rely on Dole to deliver premium quality ingredients picked at the peak of ripeness and available all year round. Menus of Change 35 THE CULINARY INSTITUTE OF AMERICA

39 Food Management (FM) features trends, best practices, and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments College & University, K-12, Healthcare, and Business & Industry dining are the focal points of our coverage. Readers receive both big picture information as well as segment specific knowledge to run their businesses better. For more information visit Google Food supports Google s culture by creating engaging and inspiring food experiences that provide fuel for big, innovative thinking and collaboration among employees. With over 950 MicroKitchens and nearly 200 cafes worldwide, we believe that by creating exceptional food experiences and providing the tools and information needed to support Googlers in being at their best, they will also be happier, healthier, more productive and more creative. The Illy family has been roasting coffee in Trieste, Italy since 1933, delivering on its mission to offer the greatest coffee to the world. Today, the company transports its legacy of innovation into a new era, serving over 7million cups of illy daily throughout the world in more than 140 countries and in over 100,000 of the world s finest restaurants and cafés. The Jackfruit Company is the leading brand for ripe and young jackfruit, in both foodservice and retail, in the U.S. Founded in 2011, our mission is to transform healthy eating, farmers livelihoods, and humanity s eco-footprint for the better. We have been working to make the highest quality jackfruit foods, sourced ethically and sustainably, to the world, and to be the global leader in jackfruit supply chains, direct from farmers. We work with over 350 farming families and are growing our community every day. Land O Lakes is a farmer owned co-op committed to creating better livelihoods, being good stewards of our natural resources and building strong communities. Our premium dairy products deliver in your kitchen and on every single plate to help make every day a little better. Land O Lakes Foodservice - Today is what you make it. Lentils.org is actively working to increase the awareness and consumption of delicious and nutritious lentils in North America. Lentils are a versatile ingredient, with a neutral flavor profile, they absorb the flavors of any dish and can be used in so many more applications than just soups and curries try them in anything from breakfast, snacks, to desserts! Not only are lentils nutritious (high in protein and fiber), they are an economical and sustainable source of plant-based protein. Learn more at Maple Leaf Foods, one of the largest producers of antibiotic-free pork products in North America, is committed to being a responsible leader in sustainability and ethically raised animals. With a focus on state-of-the-art processing facilities, MLF is defining the highest standards in food safety, and delivering real food crafted through culinary insights and innovation, Maple Leaf Foods is your reliable partner for the top-quality pork offerings your customers crave. Founded in 1911, now employs approximately 11K people across Canada and exports globally, including the U.S. and Asia. Headquartered in Mississauga, Ontario, and shares trade on the TSE (MFI). Menus of Change 36 THE CULINARY INSTITUTE OF AMERICA

40 The Mushroom Council is composed of fresh-market mushroom producers or importers who handle an average of more than 500,000 pounds of mushrooms annually. As part of their fresh mushroom promotion, the Council has developed the concept of The Blend, which combines ground meat with finely diced or chopped mushrooms to create iconic foods like burgers and meatballs that are more flavorful, nutritious and sustainable. By adding mushrooms to items like burgers, operators can reduce calories, fat, sodium and costs while adding natural antioxidants and essential vitamins and minerals. Go to blenditarian.com for more information, fresh mushroom ideas, recipes and The Blend. The National Peanut Board (NPB) works to increase demand for peanuts on behalf of more than 7,000 U.S. peanut farmers and their families. NPB educates consumers and culinary professionals about the flavor, quality and nutritional benefits of USA-grown peanuts. NPB showcases the culinary cache of peanuts, peanut butter, and peanut products by positioning them as versatile, on-trend and innovative ingredients that can add appeal to any meal. Nation s Restaurant News (NRN) continues to be the leading resource for business intelligence in the foodservice industry. NRN reaches decision-making professionals across foodservice, including the largest penetration of the chain restaurant market. NRN s editorial team is responsible for feeding the content engine that drives the largest overall audience in foodservice, including the highest trafficked website. For more information visit The Northern Canola Growers (based in North Dakota) represent 95% of the canola grown in the US today. Canola oil is the perfect oil for all of your health and culinary needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an excellent fatty acid profile, 11 % omega 3 s, high monounsaturated fat, and a high smoke point. With only 7% saturated fat it has half the saturated fat of olive oil! Canola oil is mild and light and lets the flavors of the other ingredients shine through canola oil is also trans fat and cholesterol free, which makes it very easy and affordable to meet the trans free mandates in the US! To find out more about canola oil, its FDA Qualified Health Claim and fun recipes go to Ocean Hugger Foods, Inc. offers healthy, delicious and sustainable plant-based alternatives to your favorite seafood proteins. All products were created by one of America's top chefs and the company s founder, Certified Master Chef James Corwell. Our flagship product, Ahimi, offers the texture and taste of raw Ahi tuna and is perfect for use in sushi, poke, tartare, ceviche and more. Learn more about Ocean Hugger Foods and our products at Olive Oils from Spain is the promotional brand of the Spanish Olive Oil Interprofessional, which has been created to increase the consumption of Olive Oils from Spain worldwide. Spain, the leader in quality and quantity of olive oil produced and sold, is also the largest exporter in the world. For that reason, we work to ensure that the greatest number of consumers appreciate the quality of our oils, a quality that is linked to their origin in Spain. The Spanish Olive Oil Interprofessional is a non-profit organization established by the entities representing the different operators in the olive oil industry (olive growers, cooperatives, factories, bottlers and exporters) with the aim of serving as an industry improvement tool. Oliveoilsfromspain.org The distinctive "Jaén Selección", created by the Diputación de Jaén, includes the best extra virgin oils from each harvest. With this distinctive of excellence, the commitment to the quality of this product is supported as the best future investment and guarantee of defense of the olive grove from Jaen. Menus of Change 37 THE CULINARY INSTITUTE OF AMERICA

41 Perdue Foods is dedicated to delivering a wide variety of great-tasting antibiotic free products with our HARVESTLAND brand. Our animals receive no antibiotics ever! It's a difference achieved through a deeper commitment to animal welfare, shared by our farm families. We feed our animals an all-vegetarian diet that enhances flavor and eliminates the use of animal byproducts. Pinnacle Food Service is driven by our corporate mission of Unleashing Brand Potential. The recent additions of Gardein plant-based protein products and Udi s the #1 Gluten Free brand in North America support our commitment to the growing demand for products that support health and wellness. Together, Gardein and Udi s have set the standards for both vegan and gluten free dining. Adding Gardein and/or Udi s products to your menu provides your customers with a freedom of choice that will keep them coming back for more. To learn more, visit foodservice.pinnaclefoods.com. Premier is a leading alliance of approximately 120,000 foodservice members, united in the goal of improving the health of communities. Premier s membership includes facilities in acute hospitals, surgery centers, senior living, behavioral health, education, recreation, hospitality and more. With integrated data and analytics, collaboratives, supply chain solutions, advisory and other services, Premier helps members focus on improved outcomes and lowering cost. As a leading group purchasing organization, Premier brings savings to members through collaborative processes that encourage innovation and competition. The goal through its sourcing efforts is to generate mutually beneficial relationships with suppliers that are committed to delivering the best value to its members. The Premier Foodservice Program has been a cornerstone in helping us achieve our mission of improving the health of communities. This program is built around driving savings and helping its members succeed throughout their operations. Through CHOICE 365, Premier now offers tools and support for its members to develop, conduct, and implement healthy initiatives in their facilities and communities. The tools included in this program include educational materials, recipes, menu ideas, retail concepts, allergen support, and nutrition guidance. Premier believes that giving its members the best tools and support to drive healthy and sustainable menus in their operations is a key to driving success in today s foodservice environment. Sambazon is a superfruit company born straight from the heart of the Brazilian Amazon. Specializing in hand-harvested, organic, fair trade Açaí products, Sambazon is the pioneer of healthy and versatile Açai Bowls, juice, pulp packs, food service offerings, and frozen treat innovations. Sambazon is deliciously next-level superfood nutrition. To learn more, visit Samsung Electronics Co., Ltd. inspires the world and shapes the future with transformative ideas and technologies, redefining the worlds of TVs, smartphones, wearable devices, tablets, cameras, digital appliances, printers, medical equipment, network systems, and semiconductor and LED solutions. We are also leading in the Internet of Things space through, among others, our Smart Home and Digital Health initiatives. We employ 319,000 people across 84 countries with annual sales of US $196 billion. To discover more, please visit our official website at and our official blog at global.samsungtomorrow.com. Menus of Change 38 THE CULINARY INSTITUTE OF AMERICA

42 Sea to Table: Every day, port towns from Maine down to the Gulf Coast and back up to Alaska welcome the wild catch of traditional American fishermen. Sea to Table has delivered their domestic wild-caught, traceable seafood directly to over 1,000 top U.S. chefs for more than eight years. In pursuit of their mission to help people Eat Better Fish, they work with everyone from Michelin-rated chefs, to healthy fast-casual restaurants, to corporate and campus dining centers, as well as direct to home cooks. Founded in 2009 by father and son team Michael and Sean Dimin, Sea to Table is a certified B Corporation and an official partner of Monterey Bay Aquarium's Seafood Watch. Spindrift is America s first line of sparkling beverages made with real squeezed fruit. Our water is triple-filtered. Our fruit is picked from family farms and squeezed before it knows what hit it. From branch to can. From us to you. Light, bright, and slightly pulpy beverages. We think it s a radically simple and really refreshing idea. We hope you like it too. Bill Creelman grew up on a farm in Western Mass where all the food was unprocessed, seasonal and fresh. In 2010, he began making his own sparkling beverages to help him kick his fiendish Diet Coke habit. He wanted something refreshing, with real ingredients he could understand and feel good about. Something he could let his kids drink. After much trial and error he achieved this by combining simple ingredients: fresh fruit and triple-filtered sparkling water. Inspired by his days working on charter fishing boats off Nantucket Island, he named this new company Spindrift, the whitewash of a breaking wave. For him it is the perfect symbol of real refreshment. Sun Orchard Juicery is a micro-juicery with the capability to provide juices not only for beverages, but also ingredients for soups, salads, marinade, sauce/dressing/salsa, fruit & vegetable based RTD smoothies, and fruit based all natural puree s. Our products have no added sugars, artificial ingredients or preservatives, and are organic & Non-GMO. Our juices are crafted through our proprietary lightly squeezed technique to maximize flavors of our expertly selected, peak-season fruit to ensure year-round consistency. We have a fully equipped analytical and microbiological laboratory, as well as R&D/Innovation Team to help support our customer s needs. For more information, visit sunorchard.com Taylor Shellfish Farms, a fifth generation family owned company, is the largest producer of farmed shellfish in North America. Located in Washington State, Taylor Shellfish ships high quality fresh oysters, clams, geoducks and mussels daily for use by many of America s and Asia s leading chefs. Each order represents a deep commitment to premium quality, exceptional customer service and marine sustainability. Truitt Family Foods makes Foods that Make a Difference. We utilize the finest Northwestgrown beans in our products which include canned beans for the foodservice kitchen and the retail consumer, and premium American-made shelf-stable hummus and Dippers for Grab and Go. Our difference is in a delicious, traceable and sustainable product that is good for the farmer, good for the planet, and ultimately good for you. Unilever Food Solutions creates ingredients that save precious prep time in the kitchen, without compromising on flavor or flair and constantly provide ideas and inspiration that keep your menu fresh and exciting. We help chefs all over the world serve tasty, wholesome meals that keep guests coming back for more. We ve been in food since the 1880s, and home to some of the world s favorite brands: Knorr, Hellmann s, Best Foods, Lipton and Pure Leaf. We work closely with businesses of all sizes, from independent restaurants, retail foodservice, national chains to contract caterers in 74 countries. Our purpose is to make sustainable living commonplace through the Unilever Sustainable Living Plan. We are developing new business practices that grow both our company and communities, meeting people s desire for more sustainable products and creating a brighter future. Menus of Change 39 THE CULINARY INSTITUTE OF AMERICA

43 VerTerra Dinnerware, devoted to creating a better planet, offers a variety of products that instantly elevate any dining experience. Sophisticated, eco-friendly and reasonably-priced, VerTerra is the best alternative for beautiful single-use dinnerware that will impress any guest. VerTerra was founded upon principles of creating a better planet through sustainable sourcing & manufacturing. The VerTerra collection includes the Dinnerware From Fallen Leaves line VerTerra innovated a decade ago (their signature palm leaf plates), collapsible balsa box line, wooden cutlery and a new line of cheese boards. The Vitamix family of companies is privately held and family-owned and -operated. Founded in 1921, Vitamix manufactures high-performance blending equipment for home and commercial use. Its commercial customer list reads like a Who s Who of major restaurant chains, and gourmet chefs say their Vitamix machines are as important to them as their knives. A recognized leader in marketing and product innovation, Vitamix founder William G. Papa Barnard created one of the first infomercials in 1949 to demonstrate how the Vitamix blender could help people improve their health with whole foods, and the company developed the first true commercial blender in the early 1990s, which ignited the smoothie movement. Vitamix, whose products are known worldwide for their performance, durability, and reliability, continues to win awards for product innovation and is a recipient of the president s prestigious E Star Award for Exports. Headquartered in Olmsted Township, Ohio, 19 miles from Cleveland, Vitamix products are engineered and assembled in Northeast Ohio and sold in approximately 140 countries. For more information, please visit Wayne Farms is the sixth largest poultry producer in the U.S. and a leading provider to the foodservice industry. A privately owned company, we raise our chickens humanely on family farms. We market a wide range of fresh and prepared foods, available all natural, antibiotic free and Halal, under the brand names of WAYNE FARMS, PLATINUM HARVEST, and CHEF S CRAFT. We are driven by innovation and work together with customers to make chicken amazing. Wonderful Pistachios & Almonds Here in the San Joaquin Valley, the warm days and cool nights work in harmony with the region s naturally rich soils to create perfect growing conditions for the perfect snack nuts that are heart-healthy and a good source of fiber, loved by consumers around the globe. Wonderful Pistachios & Almonds is the world s largest grower and processor of almonds and pistachios; in tandem with our Grower Partners, we farm 125,000 sunny acres (50,000 hectares) that deliver 450 million pounds (204 million kg) of nuts. Our specialty crops are grown, processed and marketed under one entity, Wonderful Pistachios & Almonds, ensuring the finest quality every step of the way from our trees to your hearts. Wonderful Citrus is North America s largest vertically integrated grower, shipper and packer of fresh citrus. We harvest over 50,000 acres of fresh citrus in California, Texas and Mexico and we ship more than 30 million cartons world-wide. We produce Wonderful Halos California mandarins, Wonderful Sweet Scarletts Texas red grapefruit, as well as navels, Valencias, lemons, limes, minneolas, and other varieties. To learn more: POM Wonderful. It starts with what we plant Wonderful variety pomegranates. We grow them in our own California orchards. Then, we see them through every step of the process from picking to shipping. The result? A portfolio of premium pomegranate ingredients and finished products, ripe and ready for you. Menus of Change 40 THE CULINARY INSTITUTE OF AMERICA

44 Wood Stone Corporation, based in Bellingham, Washington, has been manufacturing stone hearth and specialty commercial cooking equipment for the foodservice industry since We have more than 15,000 installations in over 80 countries worldwide. Wood Stone built its reputation on our family of stone hearth ovens. Our technologically advanced ceramics and engineering expertise, coupled with our high quality construction techniques and attention to detail, are typical of all of our products and relied upon by our loyal customers. Our product offerings have grown since inception and Wood Stone now also designs, engineers and manufactures a line of specialty commercial cooking equipment in addition to our oven offerings. Zipongo is Eating Well Made Simple. Zipongo's platform enables digital nutrition support for large employers, health plans and health systems, and provides food utility tools to families that make it easier to consistently select and buy healthy food people love. Zipongo provides trusted food selection and buying environments for cooking and eating prepared meals, that meet the needs of diverse groups of people, with tools ranging from meal planning, recipes, grocery rewards and online grocery ordering, to menu coaching and mobile meal ordering. Zipongo's HIPAA secure software-as-a-service platform is built to meet people where they are at home, at work, or on the go, and deliver robust, anonymized population analytics back to enterprises. Menus of Change 41 THE CULINARY INSTITUTE OF AMERICA

45 TUESDAY, JUNE 20 TH Menus of Change 42 THE CULINARY INSTITUTE OF AMERICA

46 REGISTRATION & REFRESHMENTS Mediterranean Savoury Yogurt and Lentil Bowl Pineapple, Ginger & Turmeric Shrub Sponsored by Menus of Change 43 THE CULINARY INSTITUTE OF AMERICA

47 MEDITERRANEAN SAVOURY YOGURT AND LENTIL BOWL Yield: 8 Each, 16 Mini Portions Dressing Lemon juice Olive oil Oregano, chopped Basil, chopped Thyme, chopped Parsley, chopped Turmeric Salt Ground black pepper Green lentils, cooked Yogurt, greek, plain Toppings Sundried tomatoes, sliced Olives, Kalamata, julienned Artichoke hearts, quartered 3 Tbsp. 2 Tbsp. 1 Tbsp. 1 Tbsp. 1 Tbsp. 1 Tbsp. ¼ tsp. ¼ tsp. a pinch 2 cups 4 cups 1 cup ½ cup 1 cup Method 1. In a medium bowl, mix lemon juice, olive oil, herbs, turmeric, salt and pepper. Add cooked lentils and toss well. 2. To assemble the bowls, place ½ cup of yogurt in each bowl, top with ¼ cup of lentil mixture. Add 2 tablespoons of each topping to eight bowls. Source: Lentils.org, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 44 THE CULINARY INSTITUTE OF AMERICA

48 PINEAPPLE, GINGER, AND TURMERIC SHRUB Yield: 2 Cups Concentrate Pineapple Turmeric, fresh, peeled, chopped Sugar Ginger, ¼ sliced, and smashed Apple cider vinegar, raw, unfiltered Club soda Ice 2 cups 1 oz. 1 cup 6 ea. 1 cup Method 1. For the Concentrate: In a medium bowl, combine the pineapple, turmeric and sugar, using your hands to crush the fruit until completely broken down. 2. Cover and store in the refrigerator to macerate for at least 2 hours and up to 2 days. 3. Combine the ginger and vinegar in a small non-reactive bowl and store in a cool, dark place for at least 2 hours and up to 2 days. 4. Using a rubber spatula, press down on the pineapple mixture through a fine-mesh sieve into a medium bowl. Discard the solids. 5. Strain the vinegar through the same sieve. Discard the ginger. 6. Pour the syrup and vinegar mixture into a Mason jar and store in the refrigerator for a week before serving. 7. Mix ½ cup club soda to every 2 tablespoons the shrub mixture and mix gently. Place in a beverage dispenser and serve over ice. Variation: You can turn the shrub into a cocktail by adding gin to taste. Garnish with a lemon wedge. Note: Concentrate can be made 3 days ahead. Keep chilled. Source: Adapted from tastingtable.com Menus of Change 45 THE CULINARY INSTITUTE OF AMERICA

49 OPENING RECEPTION Unilever Food Solutions Green Lentil & Sweet Potato Empanada with Creamy Chimichurri Dipping Sauce, featuring Knorr Professional Vegetable Liquid Concentrated Base and Hellmann s Light Mayonnaise Grilled Chicken BLTaco, featuring Hellmann s EDTA-Free Mayonnaise Almond Board of California Almond Flour Persian Love Cake with Honey Labne and Mango Ginger Compote King Crab and Almond Salad with Mint and Thai basil Lentils.org Green Lentil and Turkey Slider with Caramelized Onions, Tomatillos, Monterey Jack, and Chipotle Mayonnaise Red Lentil Kofte with Tomato Cucumber Salad and Pistachio Mint Yogurt Barilla America Barilla Semolina Orecchiette with Za atar Lamb and Mushroom Ragout, Oven Roasted Tomatoes and Smoked Harissa Chickpeas Bush s Best Beans Trio of Bush s Hummus Made Easy: Traditional, Black Garlic and Caramelized Onion, and Spicy Gochujang Toasted Pita Chips, Baby Carrots, Radishes, Jicama, Seasonal Vegetables illy Caffè illy Coffee Roasted Beets and Carrots with Fennel Vinaigrette and Pickled Mustard Seeds illy Espresso Martini Land O Lakes Kozy Shack Rice Pudding with Mangos, Pineapples, Blueberries and Curry Coconut Almonds Wonderful Pistachios & Almonds/ Wonderful Citrus/ POM Wonderful Smoked Taylor Mussels and Wonderful Citrus and Pistachio Salad Beverage Stations Greystone Cellars Chardonnay, Merlot, & Cabernet Sauvignon The Brewery at the CIA Sponsored by Menus of Change 46 THE CULINARY INSTITUTE OF AMERICA

50 GREEN LENTIL & SWEET POTATO EMPANADA Pastry All-purpose flour, unbleached Whole wheat flour Almond flour Salt Butter, cubed Egg Water, cold White vinegar Filling Lentils, green, rehydrated Knorr Professional Vegetable Liquid Concentrated Base Olive oil Onion, yellow, minced Raisins, golden, rehydrated Kale leaves, purple, remove stems, washed Garlic cloves, minced Cinnamon Salt Ground black pepper Sweet potato, roasted, diced Creamy Chimichurri Sauce Cilantro leaves Parsley leaves Garlic cloves, minced Onion, small dice Red wine vinegar Olive oil Salt Ground black pepper Hellmann s Light Mayonnaise 1 ½ cups ½ cup ¼ cup 1 ½ tsp. ½ cup 1 ea. 1/ 3 cup 15 ml 2 cups 825 ml 30 ml 1 ea. ¼ cup 4 ea. 4 ea. ⅛ tsp. 1 cup ½ cup ½ cup 5 ea. ¼ cup 75 ml 100 ml 125 ml Method 1. For the Pastry: Sift flours with salt into a large bowl and blend in butter with a pastry blender until mixture resembles coarse meal with some, roughly pea size, butter lumps. 2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with a fork until just incorporated. Menus of Change 47 THE CULINARY INSTITUTE OF AMERICA

51 3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. 4. For the Filling: Rinse lentils and place in a large saucepan. Add 700 milliliters prepared Knorr Professional Vegetable Liquid Concentrate base and bring to a boil, reduce heat to simmer, uncovered, for 20 minutes, or until a firm but tender texture is achieved. 5. In a large sauté pan, add 15 milliliters of olive oil and caramelize onions for about 15 minutes over a low heat. Add raisins to the onion mixture and continue cooking for about 5 more minutes. 6. Roughly chop the kale and set aside. 7. Add minced garlic and cinnamon to the pan and cook together 3 minutes. 8. Add remaining 125 milliliters of prepared Knorr Professional Vegetable Liquid Concentrated Base and kale. 9. Once kale is cooked, season with salt and pepper and add roasted sweet potato. 10. Remove from heat. 11. For Assembly: Roll out pastry and cut out circles of desired size. Fill with Lentil & Sweet Potato mixture, leaving ¼-inch boarder from the edge of the dough. 12. Fold over dough to make a half moon shape and use a fork to seal the edges. 13. Deep fry or bake at 350 F for 30 minutes until golden brown. 14. For the Chimichurri Sauce: Combine all ingredients, with the exception of Hellmann s Light Mayonnaise, in a food processor until mostly smooth. 15. Remove mixture from food processor and, in a bowl, blend with Hellmann s Light Mayonnaise. Refrigerate, for at least 30 minutes, and serve with Lentil & Sweet Potato Empanadas. Source: Unilever Food Solutions, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 48 THE CULINARY INSTITUTE OF AMERICA

52 GRILLED CHICKEN BLTACOS Yield: 16 Tacos Turkey bacon slices, cut in half Cilantro Mayonnaise Hellmann s EDTA-Free Mayonnaise Cilantro leaves, washed Oregano Cumin Chicken legs, boneless, skinless Tomatoes, medium, cut into small dice Garlic cloves, minced Red onion, fine dice Salt 8 ea. 2 cups 2 cups 2 Tbsp. 1 g 1 lb. 4 ea. 2 ea. 60 g Corn tortillas, 4 16 ea. Romaine, shredded, cut into ⅛ julienne 1 hd. Pickled jalapeños, sliced ½ cup Method 1. Preheat oven to 425 F. Line a sheet tray with parchment, place bacon on a rack over sheet tray and cook in oven until crispy. 2. For the Cilantro Mayonnaise: Place mayonnaise, cilantro leaves, oregano and cumin in a blender and purée well. 3. Toss the chicken with ½ cup of the Cilantro Mayonnaise. Let marinate for 30 minutes to 4 hours. Grill until cooked through. Cut into ½-inch strips. 4. In a separate bowl, mix tomato, garlic and onion and season with salt to taste. 5. Lightly grill tortillas OR heat in a nonstick pan. Spread 1 heaping tablespoon of cilantro mayonnaise on the tortilla, top with a half piece of bacon. 6. Add a handful of lettuce, about ½ cup, 2 tablespoons of tomato salsa, and a couple slices of pickled jalapeños on top. 7. Serve extra sauce as a dipping sauce. Source: Unilever Food Solutions, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 49 THE CULINARY INSTITUTE OF AMERICA

53 GREEN LENTIL AND TURKEY SLIDER WITH CARAMELIZED ONIONS, TOMATILLOS, MONTEREY JACK, AND CHIPOTLE Yield: 8 Burgers or 12 Sliders MAYONNAISE Caramelized Onions Canola oil Onions, sweet, julienne Mustard seeds Brown sugar Sherry vinegar Thyme, chopped Water Lemon juice Salt Ground black pepper Chipotle Mayonnaise Mayonnaise, light Chipotle en adobo, puréed Lime juice Lime zest Cilantro chopped Burgers Turkey, ground Lentils, green, cooked Umami salt Chipotle en adobo, minced Garlic, minced Monterey Jack cheese Whole Wheat Slider Bun Chipotle Mayonnaise (recipe above) Avocado, sliced Tomatillo, husked, rinse, sliced Watercress Micro cilantro 2 oz. 2 ½ lb. 1 Tbsp. 2 ½ Tbsp. ¼ cup 2 tsp. 3 Tbsp. 1 tsp. 1 cup. 2 oz. ¼ tsp. 1 Tbsp. 1 ½ lb. 2 cups 2 Tbsp. + 1 tsp. 2 Tbsp. 1 Tbsp. 8 slices 16 ea. ½ cup 2 ea. ½ lb. 2 cups Method 1. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. 2. Add the mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes. Menus of Change 50 THE CULINARY INSTITUTE OF AMERICA

54 3. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. 4. A little more water can be added if needed. Taste the jam, and add lemon, salt and pepper if necessary. 5. For the Chipotle Mayonnaise: Combine ingredients in a small bowl. 6. For the Burgers: Place the turkey, lentils, umami salt, chipotles and garlic in a bowl. Mix well. Shape into 4 patties. Make a slight indentation in the center of the burger. 7. Cook the burgers on a griddle until browned on the exterior and cooked through. Place cheese on top to melt. Let rest for 5 minutes in a warm spot. 8. Griddle the buns until slightly golden and toasted. Spread bottom bun with chipotle mayonnaise. Top with avocado and sliced tomatillos. 9. Place the burger on top. Top burger with watercress and micro cilantro. Spread the top bun with chipotle mayonnaise. Place on top of burger, enjoy! Menus of Change 51 THE CULINARY INSTITUTE OF AMERICA

55 WHOLE WHEAT SLIDER BUN Yield: 10 Pounds, 14 Ounces Water Instant yeast Milk powder Eggs Bread flour High extract whole wheat flour Whole wheat medium flour Multi grain flour Salt Honey Oil 3 lb. 6 oz. 2 oz. 4 oz. 10 oz. 2 lb. 1 lb. 1 lb. 12 oz. 2 oz. 6 oz. 12 oz. Method 1. Place water and yeast in a bowl and stir to dissolve. 2. Add milk powder to the water and yeast mixture and stir to dissolve. 3. Add all other ingredients, mixing on low speed for 3 minutes until the flour is incorporated. 4. Mix for 6 to 8 minutes or until the dough is properly developed. Cover and place in a warm area to ferment for about 1 hour, folding down after 30 minutes. 5. Turn out onto a lightly floured table and bench rest for 10 minutes. 6. Scale dough into 1 ½ ounce pieces for dinner rolls, shape, egg wash, and pan proof until ready to bake. 7. Bake in a 375 F oven without steam for 20 minutes or until golden brown. Menus of Change 52 THE CULINARY INSTITUTE OF AMERICA

56 RED LENTIL KOFTE WITH TOMATO CUCUMBER SALAD AND Yield: 16 Pieces PISTACHIO MINT YOGURT Pistachio Mint Yogurt Garlic, blanched, chopped 1 tsp. Lemon juice 1 Tbsp. Salt 1 tsp. Mint, chopped 1 Tbsp. Yogurt, greek 1 cup Pistachios, lightly toasted, finely chopped½ cup Parsley, chopped 2 Tbsp. Red Lentil Kibbeh Olive oil 2 Tbsp. Onion, white, medium, minced 1 ea. Carrot, finely chopped 1 ea. Tomato paste 1 Tbsp. Hot paprika 2 tsp. Cumin, ground 1 tsp. Lentils, red split, picked over and rinsed 1 cup Water 4 cups Bulgur, medium grind 1 cup Salt Ground black pepper All-purpose flour, for dusting Canola oil, for frying Salad Red onion, finely chopped Cucumber, English, peeled, halved, seeded and finely diced Green bell pepper, minced Tomatoes, seeded and cut into ½-inch dice Extra-virgin olive oil Lemon juice Pomegranate molasses (optional) Parsley, chopped Romaine heart cups Watercress, green sprigs Micro mint ½ cup 2 cups 1 cup 4 cups 6 Tbsp. 1 ½ Tbsp. 1 Tbsp. ¼ cup 16 pc. 32 pc. 16 pc. Menus of Change 53 THE CULINARY INSTITUTE OF AMERICA

57 Method 1. For the Pistachio Yogurt: Combine all ingredients in a small bowl. Adjust seasoning with salt and pepper. 2. For the Kibbeh: Heat olive oil in a medium saucepan. Add the white onion and carrot and cook over moderate heat, until softened, about 5 minutes. 3. Stir in the tomato paste, paprika and cumin, then add the lentils and water and bring to a boil. Simmer over moderate heat until the lentils are tender and have absorbed about threefourths of the liquid, about 8 minutes. 4. Stir in the bulgur and remove from the heat. Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes. Season with salt and pepper. 5. Transfer to a rimmed baking sheet; spread in an even layer to cool. 6. Put ½ cup of flour in a plate. Divide the lentil mixture into 16 portions; form into 3/4-inchthick patties. 7. Dredge the patties in the flour, shake off any excess and set on a floured baking sheet. In a large skillet, heat ¼-inch of vegetable oil until shimmering. 8. Working in batches, fry the patties over moderately high heat, turning once, until golden, about 5 minutes. Drain on paper towels. Add more oil to the skillet as necessary. 9. For the salad: In a large bowl, toss the red onion with the cucumber, bell pepper and tomatoes. 10. In a small bowl, whisk the olive oil with the lemon juice and pomegranate molasses. 11. Pour all but 2 tablespoons of the dressing over the salad, season with salt and pepper and toss. Stir in 2 tablespoons of the parsley. 12. Place a leaf of lettuce on a plate. Drizzle with the remaining dressing. 13. Top with sprigs of watercress, a little salad, a kofte, and a little pistachio yogurt. Top with a piece of micro mint. Source: Adapted from Ana Sortun. Menus of Change 54 THE CULINARY INSTITUTE OF AMERICA

58 ALMOND FLOUR PERSIAN LOVE CAKE WITH HONEY LABNE AND MANGO GINGER COMPOTE Yield: 8 to 10 Portions Honey Labne Cheesecloth Plain Greek yogurt Honey Persian Love Cake Almond flour Sugar Brown sugar, light, firmly packed Salt Butter, room temperature Eggs, lightly beaten Plain whole milk Greek yogurt Persian spice Rose water Almonds, skin on, sliced Honey Mango Ginger Compote Mango, diced Sugar Ginger, grated Lemon juice Candied ginger, chopped fine Lemon zest 3 ft. 32 oz. 5-6 oz. 3 cups 1 cup 1 cup ½ tsp. 4 oz. 2 ea. 1 cup + 1 Tbsp. 1 Tbsp. 1 tsp. ½ cup ½ cup 2 pt. 3 Tbsp. 1 tsp. 1 tsp. 1 tsp. ¼ tsp. Method 1. For the Honey Labne: Rinse Cheesecloth under hot water and squeeze out excess liquid. Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers. Evenly lay the square over a medium sized bowl. 2. Combine the yogurt and honey in a bowl. Mix well. Place the yogurt in the center of the cheesecloth. Pull the corners of the square together and hang the ball of yogurt over the bowl in a fridge for 24 hours to make honey labne. 3. Remove the honey labne from the cheesecloth and place into a stand mixer with the beater attachment. Beat on high until the labne becomes creamy and resembles the texture of frosting. 4. For the Persian Love Cake: Preheat the oven to 350 F. Butter a 9-inch springform pan or spray with nonstick cooking spray. Menus of Change 55 THE CULINARY INSTITUTE OF AMERICA

59 5. Combine the almond flour, granulated sugar, brown sugar, and salt in a bowl. Add the butter with your hands and mix until it forms a coarse crumb texture. 6. Spoon half the crumb mixture into the prepared pan, pressing down to form a crust. Set aside. 7. Add the eggs, yogurt, Persian Spice, and rose water to the remaining crumb mixture and mix with a rubber spatula until smooth and creamy. Spread in an even layer over the crumb crust. 8. Bake until golden brown and slightly puffed in the center, 30 to 35 minutes. 9. Meanwhile, spread the almonds on a baking sheet and toast them in the oven with the cake for 12 minutes. Set aside. 10. Brush the top of the cake with honey while it is warm. Arrange toasted almonds around the edges. 11. Set aside to cool before removing from pan. 12. For the Mango Ginger Compote: Combine all ingredients in a small pan with ¼ cup water. Bring to a simmer, reduce heat to low and let cook until fruit softens and the liquid thickens. Approximately 15 minutes. 13. To serve: Serve with a spoonful of honey labne and top with 2 ounces of compote. Source: Adapted from Soframiz, by Ana Sortun and Maura Kilpatrick. (Ten Speed Press, 2016). Menus of Change 56 THE CULINARY INSTITUTE OF AMERICA

60 KING CRAB AND ALMOND SALAD WITH MINT AND THAI BASIL Nam Jim Thai bird chiles, finely chopped Shallot, chopped Garlic, minced Cilantro stem or root Palm sugar Fish sauce Lime juice King crab, or prawns, cooked Cucumber, cut in half lengthwise Seeded, sliced thin Red onion, fine julienne, rinsed Apple, granny smith, peeled, julienne Mango, ripe but firm, sliced thin Mint leaves Cilantro leaves Thai basil leaves, cut in ½ Almonds, toasted, chopped Fried shallots 1-2 ea. 1 ea. 1 ea., 1 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp. 1 lb. 1 ea. ¼ cup 1 ea. 1 ea. ¼ cup ¼ cup ¼ cup ¼ cup ¼ cup Method 1. For the Nam Jim: Using a mortar and pestle, gently pound the chillies, shallots, garlic and coriander roots to bruise them. Don t turn them into a paste. 2. Scrape the mixture into a mixing bowl. Add the palm sugar, fish sauce and lime juice. Stir until sugar has dissolved. Taste dressing and adjust. It should have a good balance of sweet, sour, salty and hot. 3. For the Salad: Combine the crab, cucumber, red onion, apple, mango, and herbs in a bowl. Mix well to combine. Add almonds and dressing. 4. Toss to coat, adjust seasoning. Garnish with fried shallots and more almonds. Menus of Change 57 THE CULINARY INSTITUTE OF AMERICA

61 ORECCHIETTE WITH ZA ATAR LAMB AND MUSHROOM RAGOUT, OVEN ROASTED TOMATOES AND SMOKED Yield: 4 to 6 Portions HARISSA CHICKPEAS Plum tomatoes, blanched, peeled, 1 lb. cut in half Extra-virgin olive oil, divided 5 Tbsp. Salt Onion, yellow, small, diced 1 ea. Garlic cloves, minced 3 ea. Lamb, ground ¾ lb. Mushroom blend (recipe index) ¼ lb. Za atar 2 Tbsp. Dry red wine 1 cup Sun dried tomatoes, plain, reconstituted 1 cup in water, roughly chopped Red pepper flakes Barilla Orecchiette 1 bx. Greens, chard, or spinach cut into 1 bu. 1 strips Romano cheese, shredded ½ cup Smoked harissa chickpeas, crushed 1 cup (recipe follows) Method 1. Turn on oven to 425 F, season tomatoes with 2 tablespoons extra-virgin olive oil, salt, and roast in the oven until well caramelized, about 25 minutes. Remove skins, chop, and set aside. 2. In a sauce pot sauté onion and garlic with remaining olive oil until translucent, about 5 minutes, add lamb and mushroom blend with za atar and sauté well until slightly brown. 3. Deglaze with wine, let it reduce well then add roasted tomatoes, sun dried tomatoes and cover with water. 4. Season it with salt and red pepper flakes and simmer for 1 ½ hours. 5. Meanwhile place a pot of water to boil, cook orecchiette according to directions, drain. Add greens and orecchiette to the lamb sauce. 6. Fold in cheese and serve with crushed chickpeas over the top. Source: Barilla America, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 58 THE CULINARY INSTITUTE OF AMERICA

62 Yield: 4 Cups SMOKED HARISSA CHICKPEA Harissa Spice Mixture Coriander, ground Caraway, ground Cumin, ground Paprika, smoked Ancho chili powder Garlic powder Fennel seed, ground Ginger, ground Cinnamon Dried mint, crumbled Salt Cayenne Canola oil Garbanzo beans, cooked, drained, 1 Tbsp. 1 Tbsp. 1 Tbsp. 2 Tbsp. ¼ cup 2 tsp. 1 Tbsp. ¼ tsp. ½ tsp. 1 tsp. 1 ½ tsp. ¼ tsp. 1/ 3 cup 4 cups Method 1. Combine all ingredients for the Harissa Spice Mixture. 2. Heat oil over medium heat in a sautoir. Add chickpeas and cook until golden brown, 15 to 20 minutes, stirring gently throughout the cooking process. 3. Drain well, and toss with spice mixture to taste. Place in a paper towel lined hotel pan, heat the smoking gun. 4. Cover the hotel pan with plastic, and insert the tube from the smoking gun. Smoke for 5 to 10 minutes until a slightly smoky flavor is achieved. Menus of Change 59 THE CULINARY INSTITUTE OF AMERICA

63 TRIO OF HUMMUS MADE EASY: TRADITIONAL, BLACK GARLIC AND CARAMELIZED ONION, AND SPICY GOCHUJANG Traditional Hummus Garbanzo beans, cooked, drained, rinsed Bush s Hummus Made Easy Black Garlic Hummus Traditional Hummus (recipe above) Black garlic, peeled Caramelized Onions (recipe index) Lemon juice Spicy Gochujang Traditional Hummus (recipe above) Gochujang Hummus Lime juice Ginger, minced Garlic, blanched Soy sauce, gluten free 1 #10 can 1 bag 4 cups 8 ea. ½ cup 4 cups ¼ cup 2 cups 1 Tbsp. ½ Tbsp. ½ Tbsp. 1 Tbsp. Carrots, baby, peeled Watermelon radishes, peeled, sliced in half moons Fennel, sliced Jicama, batonnettes Radishes, breakfast, cut in half or quarters Sugar snap peas Baby squashes Whole wheat pita chips Method 1. For the Traditional Hummus: Place the chickpeas and Hummus Made Easy mixture in the robot coupe. Blend until smooth. 2. For the Black Garlic Hummus: Combine the Traditional Hummus, black garlic, and caramelized onions in a robot coupe. Blend until smooth. Adjust seasoning. 3. For the Gochujang Hummus: Combine the ingredients in a robot coupe. Mix well until smooth. Adjust the seasoning. 4. Serve with vegetables and whole wheat pita chips. Menus of Change 60 THE CULINARY INSTITUTE OF AMERICA

64 COFFEE ROASTED BEETS AND CARROTS WITH FENNEL VINAIGRETTE AND PICKLED MUSTARD SEEDS Yield: 6 Portions Coffee Roasted Vegetables Coffee beans, medium roast Cumin seeds Black peppercorns Fennel seeds Coriander Sel gris Extra-virgin olive oil Carrots, Baby washed with skins intact Multi colored Chioggia beets, scrubbed Red beet, scrubbed Fennel Vinaigrette Extra-virgin olive oil, divided Fennel bulb, sliced Salt Ground black pepper Fennel pollen Pernod Absinthe Tarragon sprigs Champagne vinegar Honey Apple juice Salt Dijon mustard Grape seed oil Pickled Mustard Seeds Yellow mustard seeds Rice wine vinegar Honey Bay leaf Aleppo pepper flakes Saffron Fennel vinaigrette (recipe above) Peas, blanched Fleur de Sel Tarragon sprigs Pickled mustard seeds (recipe above) Blossoms 3 cups 6 Tbsp. 3 Tbsp. 3 Tbsp. 6 Tbsp. 4 Tbsp. or ½ cup 1 lb. 1 lb. 1 lb. 2 cups 1 ea. 3 Tbsp. 3 Tbsp. 6 ea. 1 cup 1 Tbsp. 6 Tbsp. 1 Tbsp. 1 Tbsp. 1 cup 1 cup 1 cup ½ cup 2 ea. 2 tsp. 2 pinches 1 cup or 2 cup ½ cup Menus of Change 61 THE CULINARY INSTITUTE OF AMERICA

65 Method 1. Preheat oven to 350 F. Divide coffee beans, spices, sel gris and oil between two oven-proof casserole dishes. 2. In one dish, toss carrots to coat and cover. Toss beets in the second; cover and roast both dishes until vegetables are easily pierced (45 minutes-1 hour). 3. Remove from oven and peel beets when they are cool enough to handle. Carrots may be peeled, if desired. Shake off coffee beans from vegetables. Set aside. 4. For the Vinaigrette: Place a heavy-bottomed skillet over medium heat and film with one tablespoon of olive oil. Season the fennel with salt, pepper and fennel pollen. 5. Sauté until softened and caramelized. Deglaze the pan with Pernod and remove from heat. 6. To the pan, add tarragon, vinegar, honey, apple juice, salt and Dijon mustard. Stir to combine, transfer to a blender and then purée. 7. Strain vinegar base into a non-reactive bowl and then slowly whisk in remaining olive oil and grape seed oil to emulsify. Season and reserve. Vinaigrette may be refrigerated and used for up to one week. 8. For the Pickled Mustard Seeds: Bring mustard seeds to a boil in a small pot of water, drain and repeat once. 9. Add mustard seeds and remaining ingredients to a pressure cooker and place uncovered over low heat until salt has dissolved and saffron has begun to color the water 10. Seal pressure cooker and cook for 15 minutes at pressure. Cool and reserve in liquid. Pickled mustard seeds may be stored in the refrigerator for up to one month. 11. To Serve: Cut the roasted vegetables into interesting shapes. Place in separate bowls. Lightly dress with vinaigrette. 12. Gently toss with peas, Fleur de Sel and tarragon sprigs. Divide between six plates and finish with pickled mustard seeds and blossoms. Source: Adapted from Jordan Winery. Menus of Change 62 THE CULINARY INSTITUTE OF AMERICA

66 RICE PUDDING WITH MANGOS, PINEAPPLES, BLUEBERRIES, AND CURRY COCONUT ALMONDS Curry Coconut Almonds Egg white Curry powder Turmeric powder Ginger, ground Almonds, natural, dry roasted Coconut flakes, toasted Candied ginger, small chopped Currants Salt Mangos, diced Pineapple, diced Blueberries Kozy Shack Rice Pudding ½ oz. 2 Tbsp. 2 tsp. 1 Tbsp. 8 oz. 4 oz. 2 oz. 1 oz. 3 cups 3 cups 2 cups 4 cups Method 1. For the Curry Coconut Almonds: Whip egg white until frothy, stir in dry spices, and add the roasted almonds, mix until evenly coated. 2. Spread out on a baking sheet and cook at 350 F until browned. 3. Allow to cool and harden, then add the toasted coconut, candied ginger and currants. 4. To Assemble: Combine the fruit in a bowl. Place 1 / 3 cup of fruit in the bottom of a clear cup. Top with ½ cup of rice pudding. Top with 1 / 3 cup of fruit. Garnish with Curry Coconut Almonds. Menus of Change 63 THE CULINARY INSTITUTE OF AMERICA

67 SMOKED MUSSELS AND CITRUS SALAD WITH PISTACHIOS Yield: 8 Portions Citrus Honey Vinaigrette Shallots, brunoise Wonderful Lemon juice Honey Dijon mustard Canola oil Parsley, chopped Chives, cut ⅛ rounds Salt Ground black pepper Taylor Mussels, smoked Wonderful Orange segments Fennel, sliced paper thin Radishes, breakfast, sliced paper thin Watercress Arugula, baby Fried capers Wonderful Pistachios, toasted, roughly chopped 2 Tbsp. ½ cup 1 Tbsp. 4 Tbsp. 1 ½ cup 2 Tbsp. 2 Tbsp. 1 lb. 1 cup 1 cup ½ cup 1 cup 2 cups 2 Tbsp. 2 Tbsp. Method 1. For the Citrus Honey Vinaigrette: Combine the shallots, and lemon juice in a bowl. Let macerate for 15 minutes. Stir in honey and mustard. Whisk in oil to emulsify. Stir in herbs. Adjust seasoning with salt and pepper. 2. For the Salad: Combine all ingredients in a large bowl. Season with salt and pepper. Add vinaigrette to taste. Adjust seasoning. Garnish with Fried Capers and Pistachios. Menus of Change 64 THE CULINARY INSTITUTE OF AMERICA

68 WEDNESDAY, JUNE 21 ST Menus of Change 65 THE CULINARY INSTITUTE OF AMERICA

69 HUDSON VALLEY BREAKFAST BUFFET Breakfast Fideo with Trumpet Royal Mushrooms, Chard and Poached Eggs, featuring Barilla Whole Grain Angel Hair Pasta Barilla Pasta Plus Spaghetti, Crimini Mushroom, and Zucchini Frittata with Aromatic Herb Pesto Tofu Scramble with Truitt Black Beans, Roasted Mushrooms, and Greens, served with Chipotle Salsa Barilla Orzo with Fresh Ricotta, Citrus, Almonds and Orange Blossom Honey Citrus Compote Assorted Whole Grain Breads Almond Butter, Peanut Butter, Raspberry Cardamom Jam, Vanilla Scented Peach Butter Green Smoothie Vegan Banana Pistachio Muffins Gluten Free Mango Bread Sponsored by Menus of Change 66 THE CULINARY INSTITUTE OF AMERICA

70 BREAKFAST FIDEO WITH TRUMPET ROYAL MUSHROOMS, CHARD, AND POACHED EGGS Yield: 8 to 10 Portions Canola oil, plus more for greasing Barilla Whole Wheat Angel Hair, broken into 3" pieces Trumpet Royal mushrooms, cut in 1 Salt Ground black pepper Chard, cut in 1 pieces Garlic, minced Chipotle chiles in adobo, minced Garlic cloves Tomatoes, canned in juice, crushed Onion, white, roughly chopped Vegetable stock Cotija, crumbled Yogurt Poached egg Avocado, sliced Cilantro, minced ¼ cup 8 oz. 2 cups 2 cups 1 Tbsp. 4 ea. 4 ea. 15 oz. 1 cup 1 cup + additional ¼ cup ¼ cup 6 ea. 1 ea. 2 Tbsp. Method 1. Heat oven to 350 F. 2. Grease an 8-inch x 8-inch baking dish with oil; set aside. Heat oil in a 12-inch sauté pan over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. 3. Using a slotted spoon, transfer to paper towels to drain; set aside. 4. Heat the sauté pan over medium high heat; add 1 tablespoon canola oil and mushrooms. Sauté over medium high heat until the mushrooms are caramelized. Season with salt and pepper. 5. Add the chard and cook until just wilted. Add 1 tablespoon garlic and sauté until aromatic. Remove from pan. 6. Purée chipotles, garlic cloves, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée a little bit at a time, cooking the sauce to a paste prior to each addition. 7. Cook, stirring constantly, until almost all liquid is evaporated, about 20 minutes. Be careful not to burn the fond. 8. Add stock, and cook, stirring, for 1 minute. Add noodles and vegetables, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes. 9. Divide among serving plates, sprinkle with Cotija, and drizzle with yogurt; top with a poached egg. Add avocado and sprinkle with minced cilantro before serving. Menus of Change 67 THE CULINARY INSTITUTE OF AMERICA

71 SPAGHETTI, CRIMINI MUSHROOMS, ZUCCHINI FRITTATA WITH AROMATIC HERB PESTO Yield: 25 Portions Aromatic Herb Pesto Basil leaves, packed Marjoram leaves, packed Sage leaves Garlic cloves, roasted Romano cheese, grated Parmesan cheese, grated Pinenuts Ice cubes Extra-virgin olive oil Salt Ground black pepper 2 cups ¾ cup 20 ea. 1 Tbsp. ½ cup ½ cup ½ cup 2 ea. ¼ cup Extra-virgin olive oil ¼ cup Zucchini, small dice ½ cup Crimini mushrooms, cut in ¼ 1 cup Bacon, minced ¼ cup Garlic, minced 1 Tbsp. Red peppers, roasted, diced ½ cup Provolone cheese, diced 1 cup Oregano, minced 1 Tbsp. Barilla Protein Plus Spaghetti Olive oil Parmesan cheese, grated Eggs Salt Ground black pepper Micro basil 1 lb. ¼ cup 10 ea. Method 1. For the Aromatic Herb Pesto: Blanch the herbs in boiling salted water. Shock in an ice bath after 10 seconds. Drain well and squeeze dry. 2. Process the garlic, cheese, nuts, herbs, and ice in a blender. Add the olive oil slowly while processing, season with salt and pepper. 3. Heat a sauté pan over high heat. Add one tablespoon oil and zucchini, sauté 1 minute until tender crisp. Season with salt and pepper. Remove from the sauté pan into a bowl. Menus of Change 68 THE CULINARY INSTITUTE OF AMERICA

72 4. Heat the sauté pan over high heat, add 1 tablespoon oil and the mushrooms, and sauté until golden brown. Season with salt and pepper. Add to the zucchini in a bowl. 5. Heat the sauté pan over medium high heat. Add the bacon and cook to render the fat. Add the garlic and cook until aromatic. 6. Add the sautéed vegetables, and roasted peppers. Cook for 1 minute. Season with salt and pepper. Pour onto a pan to cool. Add the provolone and herbs. 7. Cook the pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. 8. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. 9. Grease two, 12-cup muffin tins. Mix the spaghetti with the Parmesan and oil, and fill each cup with a layer of spaghetti. 10. Distribute the vegetable cheese mixture among the cups. Top each cup with more spaghetti. 11. Bake the frittatas at 350 F for about 10 minutes, until golden and crispy. 12. Whisk together the eggs and season with salt and pepper. Pour them into each cup to fill it, and then return the pans to the oven. 13. Bake until the eggs are firm and cooked through. Remove and cool or serve immediately with Aromatic Herb Pesto and micro basil. Source: Adapted from Barilla, as served at the Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 69 THE CULINARY INSTITUTE OF AMERICA

73 TOFU SCRAMBLE WITH BLACK BEANS, ROASTED MUSHROOMS, AND GREENS WITH CHIPOTLE SALSA Yield: 6 Portions Tofu, firm, drained Canola oil Red onion, julienne Mushrooms, crimini, roasted Black beans, cooked, drained Garlic, minced Cumin, toasted, ground Chili powder Turmeric Cilantro, chopped Chard, cut in 2 pieces Chipotle salsa (recipe follows) 1 lb. 1 oz. 2 cups 1 cup 1 cup 1 Tbsp. ½ tsp. 2 tsp. ½ tsp. 2 Tbsp. 2 cups Method 1. Drain tofu, cut in half into 2 flat slabs. Place on a baking sheet lined with paper towels. Place more towels on top. Cover with another baking sheet and place a weight on top. Press for 15 minutes. 2. Heat a sauté pan over medium high heat. Add oil and tofu slabs and brown on both sides. Remove from heat. 3. Place tofu in a bowl and crumble into bite-sized pieces with a fork. Set aside. 4. Heat a sauté pan over medium high heat. Add the red onions and oil, sauté for 5 to 10 minutes or until slightly wilted and caramelized. 5. Add the mushrooms and black beans, sauté 1 minute. Add the garlic, cook until aromatic. Add spices, sauté 1 minute, add tofu and chard and cook for 5 to 7 minutes or until the tofu is slightly browned and the greens have wilted. Adjust seasoning with salt and pepper. Serve with salsa on the side. Menus of Change 70 THE CULINARY INSTITUTE OF AMERICA

74 Yield: 5 Cups CHIPOTLE SALSA Onion, roughly chopped Chipotle Meco chiles, stemmed Tomatoes, cored Garlic cloves Water Salt Ground black pepper Sugar 1 ea. 4 ea. 1 lb. 10 ea. 3 cups 2 tsp. ½ tsp. 1 tsp. Method 1. Combine all the ingredients in a medium saucepan. Bring to a boil; reduce to a simmer, and cook, uncovered, for 30 to 45 minutes. 2. The liquid should be reduced by a third, and the tomato skins should be falling off. Set aside to cool. Source: Susan Feniger, as served at the 2016 Healthy Kids Collaborative. Published with permission of the author. All rights reserved. Menus of Change 71 THE CULINARY INSTITUTE OF AMERICA

75 ORZO WITH FRESH RICOTTA, CITRUS, ALMONDS, ORANGE BLOSSOM HONEY CITRUS COMPOTE Yield: 6 Portions Barilla Orzo Sugar Ricotta, fresh Almonds, toasted, chopped Citrus Compote Orange segments Grapefruit segments Mint, minced Extra-virgin olive oil, Sicilian Orange Blossom honey 8 oz. ¼ cup 2 lb. 1 cup 4 cups 4 cups 1 tsp. Method 1. Cook pasta in 4 cups of water and sugar for recommended cook time, drain and cool down on a sheet pan. Mix with ricotta and nuts. 2. For the Citrus Compote: Combine the orange segments, grapefruit segments, and mint in a small bowl. 3. Place the pasta mixture in serving cups. Top with the citrus compote. Drizzle with a bit of olive oil and honey. Note: The proportion of fruit to ricotta should be approximately 50/ 50. Source: Barilla, as served at the 2017 Worlds of Healthy Flavor leadership retreat. Published with permission of the author. All rights reserved. Menus of Change 72 THE CULINARY INSTITUTE OF AMERICA

76 FRUIT PLATTER Watermelon, sliced Cantaloupe, sliced Honeydew, sliced Pineapple, sliced Strawberries Blueberries Raspberries Whole fruit Oranges Peaches Plums Peanut butter Almond butter amounts 1 ea. 2 ea. 2 ea. 2 ea. 4 pt. 4 pt. 4 pt. 10 ea. 15 ea. 15 ea. 2 cups 2 cups Menus of Change 73 THE CULINARY INSTITUTE OF AMERICA

77 Yield: ¾ Gallon GREEN SMOOTHIE Spinach Almond milk Yogurt, greek, plain Bananas, frozen Mango cubes, frozen Pineapple, thawed Coconut purée, thawed Lemon juice Ice, crushed 2 cups 2 cups 16 oz. 16 oz. 16 oz. 16 oz. 6 oz. 2 oz. 2 cups Method 1. Combine the spinach and almond milk in a blender. Blend until smooth. 2. Add remaining ingredients and blend until smooth. 3. Pour into a tall glass; garnish as desired. Option, serve in pitchers. Menus of Change 74 THE CULINARY INSTITUTE OF AMERICA

78 VEGAN BANANA PISTACHIO MUFFINS Yield: 12 Muffins All-purpose flour 3 cups Sugar 1 cup Brown sugar ½ cup Cinnamon 2 tsp. Baking powder 2 tsp. Baking soda 1 tsp. Nutmeg 1 tsp. Salt 1 tsp. Pistachios, chopped ½ cup Bananas, ripe, mashed 2 cups Canola oil 1 cup Coconut milk 1 cup Method 1. Preheat oven to 350 F (175 C). Grease 12 muffin cups or line with paper liners. 2. Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. 3. Stir pistachios, bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter. 4. Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes. Menus of Change 75 THE CULINARY INSTITUTE OF AMERICA

79 GLUTEN FREE MANGO BREAD Flour Blend #2 (recipe follows) Flour Blend #4 (recipe follows) Salt Baking powder Cinnamon Sugar Canola oil Buttermilk Eggs Mangoes, diced Raisins Coconut, shredded 3 oz. 6 oz. a pinch 3 ½ tsp. ¼ tsp. 2 oz. ¼ cup 5 oz. 6 ea. 12 oz. 3 oz. 1 oz. Method 1. Preheat oven to 375 F. 2. Combine flour blends, salt, baking powder, cinnamon and sugar thoroughly. 3. In a separate bowl, combine oil, buttermilk, and eggs thoroughly. 4. Add dry ingredients to wet ingredient mixture, blend completely until smooth. 5. Fold in mangoes, raisins, and coconut. Pour into greased loaf pans. 6. Bake for 40 minutes, or until a skewer inserted near the center of the loaf comes out clean. Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008) Menus of Change 76 THE CULINARY INSTITUTE OF AMERICA

80 Yield: 1 ½ Pounds White rice flour Brown rice flour Potato starch Tapioca starch FLOUR BLEND #2 10 oz. 7 oz. 3 oz. 4 oz. Method 1. Combine all ingredients. Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008) Menus of Change 77 THE CULINARY INSTITUTE OF AMERICA

81 Yield: 1 ½ Pounds White rice flour Tapioca starch Soy flour, defatted FLOUR BLEND #4 8 oz. 8 oz. 8 oz. Method 1. Combine all ingredients. Source: Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008) Menus of Change 78 THE CULINARY INSTITUTE OF AMERICA

82 REFRESHMENT AND NETWORKING BREAK Pistachio Crusted Alaskan Pollock with Wonderful Oranges, Pickled Radish, Watercress, and Wonderful Pistachio Dashi Purée Sponsored by Menus of Change 79 THE CULINARY INSTITUTE OF AMERICA

83 PISTACHIO CRUSTED POLLOCK WITH ORANGES, PICKLED RADISH, WATERCRESS, AND PISTACHIO DASHI PURÉE Yield: 6 Portions Pickled Radish Radish, breakfast, cut in ¼ lengthwise Rice vinegar Sugar Salt Shichimi togarashi Pistachio Purée Wonderful Pistachios, whole, roasted Water Mirin Hon dashi (powder) Pistachio Crusted Pollock Pollock filets, cut in 2 oz. pieces Salt Ground black pepper Wonderful Pistachios, toasted, crushed fine Bread crumbs, whole wheat Shichimi togarashi Egg whites, beaten Canola oil Butter Sherry vinegar Watercress Wonderful Orange Supremes, tossed in a teaspoon of sesame oil Sherry vinegar Sesame oil Salt Ground black pepper Micro greens Maldon salt Chili oil (recipe index) 1 cup ½ cup ½ cup ½ tsp. ¾ tsp. 1 cup 5 ½ cups ¼ cup ¼ cup 12 ea. 2 cups 2 cups 1 Tbsp. ½ cup 6-7 Tbsp. divided 1 Tbsp. 1 Tbsp. 8 ea. 2 Tbsp. Method 1. For the Pickled Radishes: Place the cut radishes into a nonreactive heatproof bowl. Menus of Change 80 THE CULINARY INSTITUTE OF AMERICA

84 2. Bring remaining radish ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over radishes. Cool to room temperature, keeping vegetables submerged with a small plate. 3. Transfer with liquid to an airtight container and chill, shaking occasionally, at least once a day. 4. Pistachio Purée: Cook pistachios in 2 cups boiling water in a small saucepan for 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins. 5. Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. 6. Drain nuts, discarding dashi, then reserve 1 / 3 cup nuts for garnish. Purée remaining nuts with remaining ½ cup water in a blender into a very smooth but thick paste. 7. For the Pollock: Season the Pollock with salt and pepper. Set aside. 8. Combine the pistachios, breadcrumbs and shichimi togarashi in a flat pan. Season with salt and pepper. Place the egg whites in a separate shallow pan. 9. Coat the fish on one side with the egg whites. Dip the egg white covered side into the pistachio mixture. Press to coat thoroughly on one side. Remove to a parchment lined pan. 10. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add Pollock nut side down, sauté until golden on edges, flip. 11. Add a little butter and sherry vinegar to the pan. Cook until fish is just cooked through. Remove from pan, drain well. Repeat with remaining fish. 12. Toss watercress and oranges with a little sherry vinegar, sesame oil, salt and pepper. 13. Smear a streak of Pistachio Purée across the plate. Randomly place oranges and pickled radishes on the plate. 14. Place watercress in a mound, lean fish on watercress. Place a few dots of chili oil on plate. Menus of Change 81 THE CULINARY INSTITUTE OF AMERICA

85 GLOBAL PLANT-FORWARD BENTO BOX LUNCH Romesco Sauce and Sun-Dried Tomato & Split Red Lentil Hummus with Grissini, Lavash, and Summer Vegetables Focus on Whole, Minimally Processed Foods Spicy Zucchini DanDan Noodles with Tofu featuring Knorr Professional Vegetable Liquid Concentrated Base and Hellmann s Sesame Thai Vinaigrette Leverage Globally Inspired Plant Based Culinary Strategies Chicken Kabob with Iranian Jeweled Cauliflower Rice with Almonds, featuring Knorr Professional Vegetable Liquid Concentrated Base and Chicken Liquid Concentrated Base Celebrate Cultural Diversity & Discovery Fire Charred Baby Eggplant with Green Goddess Sauce and Spicy Almonds featuring Hellmann s Real Mayonnaise Think Produce First Syrian Style Lentil and Chickpea Salad with Chard Move Legumes and Nuts to the Center of the Plate Living Lettuces with Roasted Garlic Buttermilk Dressing and Crispy Onions Buy Fresh, Seasonal, Local and Global Lentil, Avocado, and Almond Butter Brownie Go Good Fat, Not Low Fat BEVERAGE Pure Leaf Fresh Brewed Iced Green Tea with Citrus Drink Healthy: From Water, Coffee, and Tea to, with Caveats, Beverage Alcohol Sponsored by Menus of Change 82 THE CULINARY INSTITUTE OF AMERICA

86 SUN-DRIED TOMATO AND SPLIT RED LENTIL HUMMUS Yield: 2 Quarts Sun-Dried Tomato Hummus Lentil, Split red lentil purée Sun-dried tomatoes in oil Canola oil Garlic, minced Salt Yogurt, greek plain Pickled Lentils (recipe follows) Parsley, chopped Extra-virgin olive oil Romesco Sauce Ancho chiles, destemmed, de-seeded Almonds, toasted Garlic cloves, large, minced Red bell pepper, roasted, peeled, seeded, and chopped Tomato, fresh or canned, peeled, seeded, or 2 Tbsp. tomato paste Sweet pimentón or sweet paprika Red wine vinegar Salt Extra-virgin olive oil Baby carrots, peeled Fennel cut in sticks Watermelon radishes, sliced ¼ thick Endive spears Baby zucchini Lavash Whole wheat grissini 4 cups 8 oz. 8 oz. 1 oz. 1 oz. 1 cup 1 Tbsp. 1 oz. 4-6 ea. 2 cup 4 ea. 2 ea. 2 cup 2 Tbsp. 5-6 Tbsp. 2 tsp. ½ cup 1 lb. 1 ea. ½ lb. 6 hd. ½ lb. Method 1. For the Sun-Dried Tomato Hummus: Combine all the ingredients in a food processor and blend on high for 3 minutes. Chill. 2. Place hummus in a bowl or in individual cups. Top with a dollop of yogurt and a spoonful of Pickled Lentils. Garnish with chopped parsley and a drizzle of extra-virgin olive oil. 3. For the Romesco Sauce: Soak the chiles in hot water to cover for about 1 hour. Drain and cut up into small pieces. Menus of Change 83 THE CULINARY INSTITUTE OF AMERICA

87 4. Transfer the chile pieces into a food processor along with the nuts, garlic, roasted pepper, tomatoes, pimentón, vinegar, and salt. Pulse a few times to make a chunky paste. 5. Start adding the oil a bit at a time until the mixture emulsifies. 6. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce keeps, tightly capped, in the refrigerator for up to 6 months. 7. If the oil has risen to the top you may want to re-emulsify it in the food processor, or you can remix it back to a smooth consistency with a small whisk. 8. Serve with a platter of vegetables, lavash and grissini. This recipe was created by The Culinary Institute of America as an industry service to Lentils.org. All rights reserved. Menus of Change 84 THE CULINARY INSTITUTE OF AMERICA

88 Yield: 1 ½ Cups PICKLED LENTILS Lentils Lentils, Whole green Lentils, Split red Brine Bay leaf White wine vinegar Sugar Water Shallots, minced Garlic, minced Yellow mustard seeds Coriander seeds Ground turmeric Lemon, zest of, ½ inch strips Crushed red chili flakes ½ cup ½ cup 1 ea. 1 cup ½ cup ½ cup 2 Tbsp. 1 tsp. 2 tsp. 2 tsp. ½ tsp. 1 ea. ¼ tsp. Method 1. Rinse and sort the lentils. 2. Place lentils into separate small saucepans with 4 cups of water. Bring to a simmer and cook until almost tender. For the split red lentils, about 5 minutes. For whole green lentils, about 16 to 18 minutes. 3. Drain and spread on a baking sheet to cool. 4. For the brine: Add all ingredients to a sauce pot. Bring to a quick boil and remove from heat. Cool. 5. For the pickling: Combine cooled lentils and brine in a non-reactive container and refrigerate for 12 to 24 hours. 6. Serve as desired. This recipe was created by The Culinary Institute of America as an industry service to Lentils.org. Menus of Change 85 THE CULINARY INSTITUTE OF AMERICA

89 SPICY ZUCCHINI DANDAN NOODLES WITH TOFU Chili Oil** Sichuan peppercorns Cinnamon stick, 1 Star anise Canola oil Red pepper flakes, crushed Tofu Canola oil Tofu, crumbled Sweet bean sauce or hoisin sauce Shaoxing wine Soy sauce, Gluten Free dark Five spice powder Sauce Sesame paste (Tahini) Soy sauce Sugar Five spice powder Sichuan peppercorn powder Chili oil, (see above) Garlic cloves, minced Knorr Professional Vegetable Liquid Concentrated Base, prepared Noodles & Veg Zucchini, spiralized Hellmann s Thai Sesame vinaigrette Leafy greens (spinach, bok choy, or choy sum) Almonds,toasted, chopped Green onions, chopped 30 ml 1 ea. 2 ea. 250 ml ¼ cup 15 ml 220 g 10 ml 10 ml 5 ml ½ tsp. 30 ml 45 ml 2 tsp. ¼ tsp. ½ tsp. 125 ml 2 ea. 75 ml 450 g ½ cup 1 bu. Method 1. To make chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. 2. Over medium low heat, slowly heat to 325 F, and then turn off heat. Wait 6 to 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. 3. Add the crushed red pepper flakes and allow them to steep in the hot oil for 5 minutes. Allow the oil to cool. Menus of Change 86 THE CULINARY INSTITUTE OF AMERICA

90 4. For the Tofu mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground chicken/tofu. 5. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. 6. To make the sauce: Mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more prepared Knorr Professional Vegetable Liquid Concentrated Base. 7. To prepare the zucchini noodles and greens: Mix zucchini noodles with Thai Sesame vinaigrette and let stand for 20 minutes to soften, drain excess liquids. 8. Combine zucchini noodles, sauce, chicken/tofu, greens, and garnish with peanuts and green onions. Note: **This oil is spicy use amount desired. Source: Unilever Food Solutions, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 87 THE CULINARY INSTITUTE OF AMERICA

91 CHICKEN KABOB WITH IRANIAN JEWELED CAULIFLOWER RICE WITH ALMONDS Kabob Chicken breast, boneless, skinless cut into ½ cubes Wooden skewers, soaked in water Knorr Liquid Concentrate, chicken Ras el Hanut spice mix (recipe follows) 2 lb. 12 ea. 1 Tbsp. 1 Tbsp. Cauliflower Rice Cauliflower, riced 4 cups Knorr Professional Vegetable Liquid ¼ cup Concentrated Base, prepared, about ¼ cup prepared stock for 1 hd. of cauliflower Carrots Brown sugar Water Orange peel, pith removed, julienned blanch 3 times in fresh water Carrots, julienned Raisins, golden Cranberries, dried Canola oil Onion, minced Cardamom, ground Cumin, ground Turmeric Almonds, slivered Parsley, flat leaf 1 Tbsp. 2 Tbsp. ¼ cup 2 cups ¼ cup ¼ cup 1 Tbsp. 1 cup ½ tsp. ½ tsp. 1 tsp. ½ cup 2 Tbsp. Method 1. For the Kabobs: Place chicken cubes on skewers. 2. Mix Knorr Liquid concentrate and spice mix in a bowl. Brush chicken kabobs lightly with stock/spice mixture and grill until done. 3. For the Cauliflower Rice : In a glass or plastic bowl, mix cauliflower rice with prepared Knorr Profession Vegetable Liquid Concentrated Base and cover partially with saran wrap. 4. Steam in a microwave or a combi steamer for 3 to 4 minutes until cauliflower is still slightly firm. Spread cauliflower rice on a rimmed baking sheet; let cool. Menus of Change 88 THE CULINARY INSTITUTE OF AMERICA

92 5. For the Carrots: Bring sugar and water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and cover and steam, stirring occasionally, until carrots are tender, 10 minutes; drain and set aside (discard syrup). 6. Place raisins and cranberries in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. 7. Heat oil in a large skillet, over medium high heat, add the onion, season with salt, and cook, stirring often, until soft and beginning to brown, 9 to 10 minutes. 8. Add cardamom, cumin, and turmeric stirring constantly, until fragrant, about 1 minute. Reduce heat to low and add raisins, and cook, stirring often, about 3 minutes. 9. Stir in nuts, orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside. 10. To Serve: Heat remaining 3 tablespoons of oil in a large wide heavy pot over medium heat. Add all cauliflower and carrot mixture to the pan, sauté for 1 to 2 minutes to warm through. Adjust seasoning with salt and pepper. 11. Serve with chicken kabob on top. Garnish with parsley. Source: Unilever Food Solutions, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 89 THE CULINARY INSTITUTE OF AMERICA

93 Yield: 2 Cups RAS EL HANOUT Cardamom, ground Cumin, ground Ginger, ground Ground black pepper Cinnamon Coriander, ground Cayenne Allspice, ground Clove, ground Nutmeg Sweet paprika Mace Turmeric Rose buds, crushed 2 tsp. 2 Tbsp. 2 Tbsp. 1 ½ Tbsp. 1 Tbsp. 1 Tbsp. 1 tsp. 1 Tbsp. ½ Tbsp. ½ Tbsp. 2 Tbsp. 2 tsp. 2 tsp. 1 Tbsp. Method 1. Combine all ingredients. Menus of Change 90 THE CULINARY INSTITUTE OF AMERICA

94 FIRE CHARRED BABY EGGPLANT WITH GREEN GODDESS SAUCE AND SPICY ALMONDS Spicy Toasted Almonds Olive oil Cumin, ground Chili powder Sugar Almonds, sliced Baby Italian Eggplant 1 Tbsp. 1 tsp. 1 Tbsp. 1 tsp. 2 cups 12 ea. Green Goddess Dressing (recipe follows) Pomegranate seeds Method 1. For the Spicy Toasted Almonds: Combine all the ingredients in a bowl. Stir well so that all the almonds are coated. Place on a sheet tray with parchment and bake in a 350 F until toasted. 2. Char the eggplant on a grill until soft, but still holding its shape. Remove skin. 3. Butterfly eggplant and drizzle with Green Goddess dressing. Sprinkle with Spicy Toasted Almonds and pomegranate seeds. Menus of Change 91 THE CULINARY INSTITUTE OF AMERICA

95 Yield: 4 Cups GREEN GODDESS DRESSING Mayonnaise, light Yogurt Basil, chopped Chives, chopped Parsley, chopped Capers, drained and chopped Lemon zest, finely grated Salt Ground black pepper Lemon juice 3 cups 1 cup ½ cup ½ cup ½ cup ¼ cup 1 Tbsp. Method 1. Combine all ingredients except the salt, pepper, and lemon juice in a food processor; pulse a few times to combine. 2. Season to taste with salt, pepper, and lemon juice. Store covered and refrigerated for up to 3 days. Source: Adapted from John Ash, As presented at the 2015 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 92 THE CULINARY INSTITUTE OF AMERICA

96 SYRIAN STYLE LENTIL AND CHICKPEAS SALAD WITH CHARD Yield: 4 to 6 Portions Lentils Salt Extra-virgin olive oil Onion, sweet, julienne Garlic, minced Chard, julienne Chickpeas, cooked Lemon juice Pomegranate molasses Cilantro, chopped Ground black pepper 1 ½ cups 1 Tbsp. ½ cup 1 ½ cups 1 Tbsp. 3 cups 1 cup 1 Tbsp. 2 Tbsp. ¾ cup Method 1. In a saucepan, bring 6 cups of water to a boil over high heat. Add the lentils, lower the heat and simmer until just tender, about 20 minutes. Add 2 teaspoons of salt and let the lentils stand off the heat for 5 minutes to absorb the salt. 2. If the lentils cool down before they have time to absorb the salt, they will be salty on the outside and not seasoned throughout. Drain and spread them onto a baking sheet to cool. 3. Meanwhile, place a sauté pan over medium heat and add 2 tablespoons of olive oil. Add the onions and sauté on low heat until the onion starts to brown, about 10 minutes. 4. Stir in the garlic and chard leaves and cook until the chard wilts and is tender, about 3 minutes. Combine the lentils and chickpeas in a large mixing bowl with the onions and chard mixture. 5. Add the lemon juice, molasses, and remaining 6 tablespoons of olive oil. Add the cilantro and season with the remaining 1 teaspoon salt and pepper to taste. 6. Serve at room temperature or chilled. Store covered in the refrigerator for up to 4 days. Source: Adapted from Soframiz, by Ana Sortun and Maura Kilpatrick. (Ten Speed Press, 2016). Menus of Change 93 THE CULINARY INSTITUTE OF AMERICA

97 LIVING LETTUCES WITH ROASTED GARLIC BUTTERMILK DRESSING AND CRISPY ONIONS Yield: 8 Portions Roasted Garlic Garlic heads Olive oil Thyme sprigs Bay leaves Water Roasted Garlic Buttermilk Dressing Buttermilk Roasted Garlic (see above) Mayonnaise Thyme, chopped Parsley, chopped Worcestershire sauce Parmesan cheese, grated Lemon zest Salt Ground black pepper Butter lettuce, head Red butter lettuce, head Radishes, breakfast, shaved Tokyo turnips, shaved Fennel, shaved Maldon Salt Ground black pepper Crispy Onions (recipe follows) 2 ea. 1 oz. 6 ea. 4 ea. ½ cup 2 oz. 1 cup 1 Tbsp. 1 Tbsp. ½ Tbsp. ½ cup 1 Tbsp. 2 ea. 2 ea. ½ cup ½ cup ½ cup Method 1. For the Roasted Garlic: Preheat oven to 400 F. Cut top ½-inch off heads of garlic, exposing cloves. Place each on square of foil. 2. Drizzle with oil, then enclose in foil with bay leaves and thyme sprigs. Place on oven rack; bake until garlic is tender, about 45 minutes. 3. Open foil; cool garlic slightly. Remove from skin and set aside. 4. Purée the buttermilk and garlic in a blender. Combine with remaining ingredients. Whisk until smooth. Adjust seasoning with salt and pepper. Let the dressing sit overnight for the flavors to meld. Menus of Change 94 THE CULINARY INSTITUTE OF AMERICA

98 5. Cut the lettuce into wedges, place on a plate. Top with a few pieces of radish, turnips, and fennel. Drizzle with dressing, sprinkle with maldon salt and ground pepper. Sprinkle onions on top. Note: If the dressing is too thick, thin with buttermilk and lemon juice, and then adjust seasoning with salt and pepper. Menus of Change 95 THE CULINARY INSTITUTE OF AMERICA

99 Yield: 6 Portions CRISPY ONIONS Canola Oil Wondra flour Salt Ground black pepper Cayenne Onion, thinly sliced Buttermilk ½ gal. 4 cups 2 ea. 1 cup Method 1. Heat oil to 350 F. 2. Season flour with salt, pepper, and cayenne pepper. 3. Soak the onions in buttermilk. Shake off the buttermilk and toss in seasoned flour. 4. Shake off the flour and fry for 2 to 3 minutes until crispy. Remove slices and drain on paper towels. Sprinkle with additional salt, pepper, and cayenne. Menus of Change 96 THE CULINARY INSTITUTE OF AMERICA

100 LENTIL, AVOCADO, AND ALMOND BUTTER BROWNIE Yield: 12 Portions Vanilla bean Brown sugar Split red or whole green lentil purée (recipe index) Eggs, large Avocado, ripe Unsweetened cocoa powder Baking powder Baking soda Salt Semi-sweet chocolate chips Almonds, chopped Almond butter Powdered sugar 1 ea. ½ cup 4 cups 4 ea. 1 ea. 1 cup 1 tsp. ½ tsp. ½ tsp. 1 cup ¾ cup ¾ cup Method 1. Preheat oven to 350 F. 2. Grease a 9- by 11-inch baking pan. 3. Split the vanilla bean and scrape the seeds with the tip of a knife. 4. Rub the beans into the sugar using your fingers until dispersed. 5. Place all ingredients besides the chocolate chips, almonds, and the almond butter into the food processor. Process until ingredients form a smooth batter. 6. Add in the chocolate chips and the almonds and fold into batter. 7. Pour batter into greased pan. 8. Swirl in almond butter. 9. Bake for 35 to 45 minutes until top of the brownies begin to crack. Cool. 10. Cut into 12 squares. Serve dusted with powdered sugar. Menus of Change 97 THE CULINARY INSTITUTE OF AMERICA

101 CULINARY DEMONSTRATION RECIPES Menus of Change 98 THE CULINARY INSTITUTE OF AMERICA

102 THE NEXT DOOR VEGGIE BOWL Yield: 8 Portions Quinoa, cooked Charred cauliflower Broccolini, blanched Crimini mushrooms, roasted Salt Onions, roasted Red peppers, small dice Cilantro Tahini Vinaigrette (recipe follows) Lemon Sunflower seeds Sesame seeds Fried quinoa (recipe follows) Green onions, sliced 6 oz. 2 oz. 2 oz. 2 oz. 1 oz. 1 oz. 4 oz. a dash 4 g 4 g 1 oz. 0.3 oz. Method 1. Generally speaking, quinoa is a 1 cup dry quinoa to 2 cups of salted water. Place in pot and bring to a boil. Reduce to simmer and cover for 15 to 20 minutes. Remove from heat and let steam for 15 more minutes. Fluff with a fork. 2. Remove the stem from cauliflower and break into bite size florets. 3. Remove rubber band from broccolini and wash. 4. Set oven to broil mode or preheat a 500 F oven. Place cauliflower florets and whole broccolini on sheet tray, dry and broil for 8 to 10 minutes. 5. Make sure not to over crowd the vegetables. There should be one even row to ensure evenly cooking. Cauliflower should be browned. Broccolini should be browned on its florets. 6. Cut mushrooms into quarters and toss with oil and salt. Place on sheet tray. Broil them for 5 to 6 minutes or until roasted. 7. Once removed from oven move shrooms around to make sure they don t dry out. 8. Cut onions and red peppers to large dice. Place on sheet tray and broil for 5 to 6 minutes. Do not combine these with the mushrooms. It will add to too much moisture to them and they will not brown. 9. On a serving platter or in individual bowls, place quinoa down first. Dress with half the cilantro tahini. 10. Flash all of your veggies on a sheet tray under broil for 30 seconds to get hot again. Season with salt and a squeeze of lemon juice. 11. Place cooked veggies mixed together over the top of dressed quinoa. 12. Drizzle the rest of the dressing over the top of veggies. 13. Garnish with sunflower seeds, sesame seeds, fried quinoa and sliced green onions. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 99 THE CULINARY INSTITUTE OF AMERICA

103 CILANTRO TAHINI VINAIGRETTE Tahini Garlic Coriander Cumin Sriracha Lemon juice Cilantro, chopped Canola oil Salt 42 oz. 15 oz. 21 g 21 g 5 oz. 5 oz. 4 oz. 104 oz. 10 g Method 1. Combine all ingredients except the cilantro and oil. Blend until smooth. Slowly add oil to emulsify. 2. Once emulsified, add in cilantro and blend until almost smooth but with specks of cilantro. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 100 THE CULINARY INSTITUTE OF AMERICA

104 FRIED QUINOA Canola oil, to deep fry Quinoa, cooked Salt 100 oz. 1 oz. Method 1. In a pot, heat canola oil over medium heat until 350 F. 2. Sprinkle quinoa into oil. Cook for 4 to 5 minutes or until quinoa is browned. Stir during the frying process. Make sure to separate large clumps are broken up. 3. In a wire mesh strainer, strain quinoa into another pot. Place drained quinoa on paper towel lined sheet tray. 4. Season with salt. Keep at room temperature. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 101 THE CULINARY INSTITUTE OF AMERICA

105 REFRESHMENT AND NETWORKING BREAK The Next Door Veggie Bowl Menus of Change 102 THE CULINARY INSTITUTE OF AMERICA

106 THE NEXT DOOR VEGGIE BOWL Yield: 8 Portions Quinoa, cooked Charred cauliflower Broccolini, blanched Crimini mushrooms, roasted Salt Onions, roasted Red peppers, small dice Cilantro Tahini Vinaigrette (recipe follows) Lemon Sunflower seeds Sesame seeds Fried quinoa (recipe follows) Green onions, sliced 6 oz. 2 oz. 2 oz. 2 oz. 1 oz. 1 oz. 4 oz. a dash 4 g 4 g 1 oz. 0.3 oz. Method 1. Generally speaking, quinoa is a 1 cup dry quinoa to 2 cups of salted water. Place in pot and bring to a boil. Reduce to simmer and cover for 15 to 20 minutes. Remove from heat and let steam for 15 more minutes. Fluff with a fork. 2. Remove the stem from cauliflower and break into bite size florets. 3. Remove rubber band from broccolini and wash. 4. Set oven to broil mode or preheat a 500 F oven. Place cauliflower florets and whole broccolini on sheet tray, dry and broil for 8 to 10 minutes. 5. Make sure not to over crowd the vegetables. There should be one even row to ensure evenly cooking. Cauliflower should be browned. Broccolini should be browned on its florets. 6. Cut mushrooms into quarters and toss with oil and salt. Place on sheet tray. Broil them for 5 to 6 minutes or until roasted. 7. Once removed from oven move shrooms around to make sure they don t dry out. 8. Cut onions and red peppers to large dice. Place on sheet tray and broil for 5 to 6 minutes. Do not combine these with the mushrooms. It will add to too much moisture to them and they will not brown. 9. On a serving platter or in individual bowls, place quinoa down first. Dress with half the cilantro tahini. 10. Flash all of your veggies on a sheet tray under broil for 30 seconds to get hot again. Season with salt and a squeeze of lemon juice. 11. Place cooked veggies mixed together over the top of dressed quinoa. 12. Drizzle the rest of the dressing over the top of veggies. 13. Garnish with sunflower seeds, sesame seeds, fried quinoa and sliced green onions. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 103 THE CULINARY INSTITUTE OF AMERICA

107 CILANTRO TAHINI VINAIGRETTE Tahini Garlic Coriander Cumin Sriracha Lemon juice Cilantro, chopped Canola oil Salt 42 oz. 15 oz. 21 g 21 g 5 oz. 5 oz. 4 oz. 104 oz. 10 g Method 1. Combine all ingredients except the cilantro and oil. Blend until smooth. Slowly add oil to emulsify. 2. Once emulsified, add in cilantro and blend until almost smooth but with specks of cilantro. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 104 THE CULINARY INSTITUTE OF AMERICA

108 FRIED QUINOA Canola oil, to deep fry Quinoa, cooked Salt 100 oz. 1 oz. Method 1. In a pot, heat canola oil over medium heat until 350 F. 2. Sprinkle quinoa into oil. Cook for 4 to 5 minutes or until quinoa is browned. Stir during the frying process. Make sure to separate large clumps are broken up. 3. In a wire mesh strainer, strain quinoa into another pot. Place drained quinoa on paper towel lined sheet tray. 4. Season with salt. Keep at room temperature. Source: Merlin Verrier, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 105 THE CULINARY INSTITUTE OF AMERICA

109 BREAKOUT SESSION RECIPES: ROUND B Menus of Change 106 THE CULINARY INSTITUTE OF AMERICA

110 BREAKOUT SESSION B1: THE MEDITERRANEAN DIET, SUSTAINABLE KITCHENS: PLANT-FORWARD, FROM GROVES AND GARDENS Menus of Change 107 THE CULINARY INSTITUTE OF AMERICA

111 ATLANTIC HAND LINED SWORDFISH PAILLARD, CRISPY BROCCOLI & EMMER SPOON BREAD SHAVED STEM, SMOKED MOUSSE AND SPROUTS, DEHYDRATED TOMATO CHIPS, GREEN GARBANZO BEANS, SPANISH OLIVE OIL Yield: 4 Portions Garbanzo Beans Garbanzo beans, shelled Extra-virgin olive oil Lemon, zest of Dish Components (serves 4) Swordfish Spoon Bread (recipe below) Shaved broccoli stem Broccoli Mousse Broccoli Sprouts Tomato Chips Herb Salad Lemon Parsley Tarragon Baby sorrel Extra-virgin olive oil 2 oz. 1 ea. 4 pc. 12 pc. 28 pc. 8 fl oz. 40 pc. 32 pc. 1 ea. Method 1. For the Garbanzo Beans: Blanch the garbanzo beans in boiling salted water, drain well and toss with extra-virgin olive oil and lemon zest. 2. Lay swordfish on plate and squeeze lemon on top. Arrange all ingredients on top of swordfish like you are topping a pizza. Drizzle with extra-virgin olive oil and serve. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 108 THE CULINARY INSTITUTE OF AMERICA

112 SWORDFISH PAILLARD Swordfish, 4.5 oz. steaks 4 ea. Salt a pinch Ground black pepper a pinch Tarragon 2 Tbsp. Extra virgin olive oil 8 oz. Method 1. Place swordfish between two pieces of parchment and gently pound until it s about ¼ of an inch thick. 2. Season swordfish with salt, pepper and tarragon. Put fish into pan with oil. Let sit on a warm pilot or in a warm oven for 20 to 25 minutes. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 109 THE CULINARY INSTITUTE OF AMERICA

113 SPOON BREAD Broccoli florets Soaked Emmer Parsley Garlic clove Chili Flake Extra-virgin olive oil Baking powder Salt Extra-virgin olive oil 6 oz. 6 oz. 1 bu. 1 ea. a pinch 1 Tbsp. 1 tsp. ¼ cup Method 1. Mix all ingredients in a robot coupe until smooth, let sit for 5 minutes. 2. On med heat in a pan add extra-virgin olive oil. Using a spoon, scoop out and place into pan quarter sized wads of the mix. 3. Let cook for about 3 minutes on one side before flipping and smashing slightly. Continue to cook on the other side for about 3 more minutes. 4. Pull from oil and set on towel to rid of excess oil. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 110 THE CULINARY INSTITUTE OF AMERICA

114 BROCCOLI MOUSSE Broccoli Extra-virgin olive oil Salt Ground black pepper 1 lb. 2 Tbsp. Method 1. Blanch broccoli until tender. Put blanched broccoli into a bowl with extra-virgin olive oil and cover with plastic. 2. Cut a small hole into plastic and insert tube to handheld smoker (if using one). 3. Fill with smoke and seal the hole, let sit for 10 minutes. Add broccoli and extra-virgin olive oil to blender and purée until smooth. Season with salt and pepper. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 111 THE CULINARY INSTITUTE OF AMERICA

115 TOMATO CHIPS Mixed cherry/grape tomatoes Salt 10 ea. a pinch Method 1. Slice Tomatoes as thin as possible and lay on a silpat. Put into a 200 F oven for 30 to 40 minutes. Pull out and let cool. 2. Very carefully remove chips and place onto paper towel, season with salt. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 112 THE CULINARY INSTITUTE OF AMERICA

116 OLIVE GREENWHEAT FREEKEH, OLIVE OIL CONFIT NORTH ATLANTIC MACKEREL, TOMATO RAGOUT, ROASTED BABY SQUASH, ESPELETTE GARLIC CHIPS, Yield: 4 Portions BASIL OIL & ALMOND CRUMBLE Dish Components Freekeh (mix freekeh with onion purée) Mackerel Baby yellow patty pan squash quartered & roasted in hot pan with extra-virgin olive oil Baby green zucchini halved & roasted in hot pan with extra-virgin olive oil Onion purée Tomato ragout Olive mix Basil/almond crumble Garlic chips 12 oz. 12 oz. 8 pc. 4 pc. 8 fl oz. 16 fl oz. 8 Tbsp. 8 Tbsp. 60 pc. Method 1. Spread out Freekeh on plate. Add flakes of fish, squash and zucchini strategically at random. Spoon ragout and onion purée on top. Spoon out olive mix. Sprinkle basil/almond and do the same with garlic and serve. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 113 THE CULINARY INSTITUTE OF AMERICA

117 FREEKEH Vegetable stock 1 ¾ qt. Thyme 3 pc. Bay leaves 3 pc. Salt 1 Tbsp. Freekeh 2 lb. Method 1. In a pot, put all ingredients except for freekeh. Bring to a boil then stir in the freekeh. 2. Turn down to a simmer, cover and cook for 20 minutes. Pull from heat and pour onto a sheet pan to cool. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 114 THE CULINARY INSTITUTE OF AMERICA

118 ONION PURÉE Spanish onion, peeled 16 oz. Extra-virgin olive oil 4 fl oz. Water 4 fl oz. Salt 1 tsp. Green olive 3 oz. Method 1. Wrap onion in parchment then wrap in foil. Roast in oven at 350 F degrees for about an hour. 2. Put onion and onion juice into blender with all ingredients and puree until smooth. Set aside to cream the freekeh. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 115 THE CULINARY INSTITUTE OF AMERICA

119 OLIVE OIL MACKEREL Mackerel, about 1 pound Shallot, sliced Lemon, sliced Oregano Garlic clove, smashed Extra-virgin olive oil, to cover fish Salt Ground black pepper 1 side 1 ea. 1 ea. 3 pc. 1 ea. a pinch a pinch Method 1. Season fish and put all ingredients into pan, make sure fish is covered with oil. Put piece of parchment down and then cover with foil. Bake in oven at 180 F for 30 minutes. 2. Let cool for 15 minutes. Remove fish and flake into pieces. Take some of the poaching oil and coat flaked mackerel. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 116 THE CULINARY INSTITUTE OF AMERICA

120 TOMATO RAGOUT Garlic clove, sliced 1 ea. Shallot, sliced 1 pc. Extra-virgin olive oil 1 Tbsp. Chili flake a pinch Cherry/grape tomato 12 oz. blanched, peeled and cut in half White wine 2 fl oz. Salt a pinch Method 1. Cook garlic and shallot with oil on medium heat in a pan until toasted, add chili then add tomatoes. 2. Cook for 2 minutes and add wine and salt. Let simmer for another 2 to 3 minutes until tomatoes soften up a little bit more. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 117 THE CULINARY INSTITUTE OF AMERICA

121 GARLIC CHIPS Garlic cloves, large, shaved on mandolin 6 ea. Espelette pepper 1 Tbsp. Salt a pinch Method 1. Put garlic into pot with cold water. Bring to a boil and strain. Repeat this step two more times. 2. Dry garlic and drop into a fryer at 350 F. Cook for about 30 to 45 seconds until crispy. Garlic should be a nice white color. 3. Pull and set onto a towel to drip off excess oil. Season with espelette and salt. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 118 THE CULINARY INSTITUTE OF AMERICA

122 BASIL/ALMOND CRUMBLE Basil Oil Basil Extra-virgin olive oil 6 oz. 12 oz. Maltodextrin (Tapioca) 1 pt. Basil Oil, very green 6 Tbsp. Salt 1 tsp. Almonds, sliced, toasted, ground 1 cup in robot coupe Method 1. For the Basil Oil: Blanch the basil in boiling water, shock and purée with extra-virgin olive oil. Strain through a filter. 2. In a robot coupe pour the maltodextrin. Add oil and salt and purée until crumbly and green. Put into a bowl and mix in ground almonds. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 119 THE CULINARY INSTITUTE OF AMERICA

123 OLIVE MIX Green olive Black olive Fennel Coriander seed, toasted, cracked Extra-virgin olive oil 3 oz. 3 oz. 3 oz. a pinch 3 Tbsp. Method 1. Finely dice olives and fennel and mix with coriander and extra-virgin olive oil. Source: Ed Brown, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 120 THE CULINARY INSTITUTE OF AMERICA

124 NETWORKING RECEPTION Sonic Drive-In The Classic Slinger B&W Quality Growers & Ocean Hugger Foods Ocean Hugger Ahimi TM, Avocado and B&W Watercress Sushi with Spicy Watercress Sesame Sauce The Mushroom Council & Northern Canola Growers Association-USA Ooooh!Mami Mushroom & Beef Blended Burger with Caramelized Onions, Watercress, Gruyere and Kewpie Style Mayonnaise with Crispy Onions *Winner of the 2016 CIA Student Burger Bash Daiya Foods & Gardein/Udi s Gardein Beefless Strips Philly Cheezesteak featuring Daiya Provolone Style and American Style Slices Truitt Family Foods & Wayne Farms Wayne Farms Gluten-Free Chicken Strips Tostadito with Asian Slaw featuring Truitt Ginger Scallion Lemongrass Dressing Alaska Seafood Marketing Institute & Chobani Whey Brined Seared Alaskan Salmon with Roasted Garlic Herbed Labne and Summer Corn & Tomato Salad, featuring Chobani Greek Yogurt Taylor Shellfish Farms Oyster Bar with Taylor Kumamoto and Shigoku Oysters and a Trio of Sauces: Champagne Mignonette, Vietnamese Citrus Dipping Sauce, Ginger and Finger Lime Mignonette Olive Oils from Spain/Jaén, Inland Paradise of Andalusia & Vitamix Commercial Gazpacho featuring Extra Virgin Olive Oils from Spain National Peanut Board Popped Amaranth Peanut Butter Cups Beverage Stations Pure Leaf Fresh Brewed Iced Tea Greystone Cellars Chardonnay, Merlot, and Cabernet Sauvignon The Brewery at CIA Sponsored by Menus of Change 121 THE CULINARY INSTITUTE OF AMERICA

125 THE CLASSIC SONIC SLINGER Brioche bun, sliced Burger patty, 2 oz. Hellmann s Mayonnaise Cheese, sliced Pickled, sliced Onion, diced Lettuce, presliced Tomato, sliced Source: Sonic Drive-In, as served at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 122 THE CULINARY INSTITUTE OF AMERICA

126 AHIMI, AVOCADO AND WATERCRESS SUSHI WITH SPICY WATERCRESS SESAME SAUCE Black Rice Chinese black tribute rice Water Salt Ground black pepper Sushi Rice Japanese rice Rice vinegar Sugar Salt Konbu, small pieces Ocean Hugger Ahimi Avocado, sliced ½ thick pieces B&W Watercress, cleaned leaves Nori sheets, cut in half Sesame seeds, toasted Black sesame seeds, toasted Furikake (optional) Dipping Sauce Sesame seeds Soy sauce Korean rice wine (soju) Rice vinegar Sesame oil Lemon juice Garlic, chopped Green onion, chopped Lemon zest B&W Watercress Chile, chopped Sugar 1 cup 2 cups 3 cups ½ cup 2 Tbsp. 1 tsp. 1 pc. ½ lb. 2 ea. 2 cup 12 ea. ½ cup ½ cup ½ cup 2 Tbsp. ¾ cup ¾ cup ¾ cup 3 Tbsp. 6 Tbsp. 2 Tbsp. 4 Tbsp. 1 tsp. ½ cup 2 ea. 4 tsp. Method 1. For the Black Rice: Rinse the rice until the water is clear. Soak for 30 minutes. Bring the water to a simmer in a small pot. Add the drained rinsed rice and seasonings. Menus of Change 123 THE CULINARY INSTITUTE OF AMERICA

127 2. Bring back to a simmer, turn to low, cover and cook until the rice has absorbed the water and is tender. Cook for 25 minutes. Let sit for 5 minutes then gently fluff. Pour into a hotel pan to cool. Season with sushi rice mix. 3. For the Sushi Rice: Place rice in large bowl, fill with cool water. Gently stir rice, drain. Repeat process until water remains clear. Cover rice with cool water and soak 1 hour, drain well. Place on lined Sheet tray and allow to air dry 30 minutes. 4. Combine vinegar, sugar, salt, and kombu in small saucepan, heat over low heat stirring to dissolve sugar and salt do not let mixture boil. Cool to room temperature and hold. 5. Combine drained rice with measured water in 2-inch full hotel pan. Steam until rice is almost completely cooked, about 25 minutes. Rest at room temperature for 10 minutes. 6. Transfer rice to wooden hangiri, drizzle with vinegar mixture, using wooden rice paddle cut and fold rice with horizontal strokes as rice is fanned, continue process until mixture has cooled and takes on shiny appearance. Gently combine the white and black rices together. 7. Transfer finished rice to appropriate pans, cover with damp towels, and hold at room temperature until ready to use. 8. Wrap a sushi mat in plastic. Line up the nori sheet with the edge of the mat closest to you. Place the shiny side of the nori facing down on the mat. Place a thin layer of rice on the nori sheet. Do not press or crush the rice. 9. One-inch from the edge of the sheet, lay a strip of ahimi, avocado, and watercress leaves down the center of the nori sheet, with a sprig of leaves extending over the each end of the mat. 10. Place the items on top of each other, not next to each other. Lift the edge of the mat and fold the rice over the top of the ingredients, encasing it in the nori. Continue to roll forward. 11. Combine the sesame seeds and furikake in a bowl. Sprinkle over the exterior of the roll. Set aside until ready to slice. 12. To serve: slice into ¾ thick slices. Serve with dipping sauce. 13. To make the dipping sauce: Dry-roast the sesame seeds in a frying pan, shaking the pan regularly, for 3 to 4 minutes over low heat, or until the seeds are golden brown. Remove from the pan to prevent burning and let cool for 5 minutes. 14. Combine with the remaining sauce ingredients in a blender. Blend until smooth. Stir in sesame seeds and then place in a serving bowl. Menus of Change 124 THE CULINARY INSTITUTE OF AMERICA

128 OOOOH!MAMI MUSHROOM & BEEF BLENDED BURGER WITH CARAMELIZED ONIONS, GREEN WATERCRESS, Yield: 20 Sliders GRUYERE AND KEWPIE STYLE MAYONNAISE WITH CRISPY ONIONS Mushroom Blend Canola oil Crimini mushrooms Shiitake mushrooms Portabellini mushrooms Mushroom powder Salt Ground black pepper Blended Burger Onion, minced Canola oil Beef, ground, 85/15 Roasted garlic, mashed to a paste Pimentón dulce Worcestershire Sauce Parsley, chopped Chives, chopped Eggs Salt Ground black pepper Caramelized Onions Canola oil Onions, julienne Mustard seeds Brown sugar Sherry vinegar Thyme, chopped Water Lemon juice Salt Ground black pepper 3 oz. 1 lb. 1 lb. 1 lb. 1 ½ tsp. 1 ½ lb. 1 oz. 3 lb. 2 Tbsp. 2 Tbsp. 1 Tbsp. 2 oz. 2 oz. 3 ea. 2 oz. 2 ½ lb. 1 Tbsp. 2 ½ Tbsp. ¼ cup 2 tsp. 3 Tbsp. 1 tsp. Whole Wheat Slider Bun (recipe follows) 20 pc. Kewpie Style Mayonnaise ½ cup (recipe follows) Menus of Change 125 THE CULINARY INSTITUTE OF AMERICA

129 Tomato, sliced Gruyere cheese, sliced thin Watercress, green Salt Ground black pepper Lemon juice Cold Pressed Canola oil Truffle oil Crispy Onions (recipe index) 4 ea. 20 pc. 4 cups 1 oz. 3 oz. 1 tsp. Method 1. For the Mushroom Blend: Preheat the oven to 450 F. 2. In a large bowl, combine the canola oil, mushrooms, powder, salt, and pepper; toss to combine. 3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an even layer to ensure even roasting. 4. Place in the preheated oven and roast for 20 minutes, stirring every 5 minutes to ensure evening browning. Remove and cool. 5. Grind with a coarse die plate in chilled meat grinder. Adjust seasoning. 6. For the Blended Burgers: Cook the onions in oil until translucent. Cool. 7. Combine all the burger ingredients in a large bowl. Grind through the meat grinder with a large die plate. Chill. Form into patties. 8. For the Caramelized Onions: Heat the oil in a sauté pan. Add the onions and caramelize. 9. Add the mustard seed, brown sugar, vinegar, thyme, and water. Stir to combine, then cover the pot, lower the heat, and allow the mixture to cook undisturbed for 15 or 20 minutes. 10. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. 11. A little more water can be added if needed. Taste the jam, and add lemon, salt and pepper if necessary. 12. To Serve: Heat a griddle. Add 1 ounce of oil, spread over the top of the griddle. Place the burger on top and cook on both sides until medium rare. 13. Cut the bun in half. Toast lightly. Spread with mayonnaise. Place a slice of tomato on the bottom bun. Top with the burger. 14. Spread the burger with caramelized onions and a slice of cheese. Place under the broiler to melt the cheese. 15. Place the watercress s in a bowl. Sprinkle with salt and pepper. Drizzle with lemon juice and the oils. Toss gently. Place the watercress on top of the melted cheese and top with crispy onions and the top bun. Source: Adapted from Winner of CIA 2016 Burger Bash Recipe. Menus of Change 126 THE CULINARY INSTITUTE OF AMERICA

130 KEWPIE STYLE MAYONNAISE Rice vinegar Hon Dashi Malt vinegar Japanese mustard powder Garlic, minced Mayonnaise Salt Sugar 2 Tbsp. ⅛ tsp. 1 Tbsp. ½ tsp. ⅛ tsp. 1 cup Method 1. Combine all ingredients in a bowl. Adjust seasoning with salt, and sugar. Menus of Change 127 THE CULINARY INSTITUTE OF AMERICA

131 MEATLESS PHILLY CHEEZESTEAK Canola oil Onions, julienne Red peppers, julienne Green peppers, julienne Garlic, minced Salt Ground black pepper Mushrooms, crimini, sliced Thyme, chopped Garlic, minced Gardein meatless strips Daiya Provolone Slices Daiya American Slices Udi s Gluten Free Rolls 1 oz. 2 cups 2 cups 1 cup 1 Tbsp. ½ lb. 1 Tbsp. 1 Tbsp. 2 lb. 12 ea. 12 ea. 20 ea. Method 1. Heat a large sauté pan over medium high heat. Add the oil and onions., sauté for 3 to 4 minutes until slightly colored, add the peppers and sauté until slightly browned. 2. Add the garlic and cook until aromatic. Season to taste with salt and pepper. Set aside. 3. Heat a large sauté pan over medium high heat. Add the mushrooms and sauté until golden brown. Stir in thyme and garlic, cook until aromatic. Season with salt and pepper. 4. Cook the meatless strips in a sauté pan with canola oil until warmed through. 5. Preheat an oven to 200 F. Lightly brush the sub rolls with oil and griddle to brown. 6. Divide the meat in to 4 separate mounds about the size of the sub rolls. Place the meat on a baking sheet. Top with the mushrooms, onion and pepper mixture and 2 slices of cheese. Place in the oven to melt. Place meat on the bun, cut in half. Menus of Change 128 THE CULINARY INSTITUTE OF AMERICA

132 GLUTEN-FREE CHICKEN STRIPS TOSTADITO WITH ASIAN SLAW Asian pear, julienne 1 cup Napa cabbage, fine julienne, 2 long 1 cup Red cabbage, fine julienne, 2 long ½ cup Carrot, fine julienne, 2 long ½ cup Red bell pepper, fine julienne, 2 long ½ cup Jalapeño, minced 1 ea. Green onions, sliced thin 5 ea. Watercress leaves 1 bu. Truitt Ginger Scallion Lemongrass Dressing Wayne Farms Gluten Free Chicken Strips 1 lb. Tostaditos, 2 diameter 12 ea. Brined sesame seeds (recipe index) Cilantro leaves ¼ cup Method 1. For the Slaw: Combine all the ingredients in a bowl. Season with salt and pepper. Toss with Ginger Scallion Lemongrass Dressing. Let sit for 15 minutes to slightly wilt. Adjust seasoning and drain excess liquid. 2. For the Chicken Strips: Place in a single layer on a baking sheet. Bake for 15 minutes in a preheated oven. Cut into 1-inch pieces. 3. To Serve: Place a tostadito on a flat surface. Top with a piece of chicken. Top with some of the slaw. Drizzle with some of the dressing, and garnish with sesame seeds and cilantro leaves. Menus of Change 129 THE CULINARY INSTITUTE OF AMERICA

133 WHEY BRINED SEARED SALMON, ROASTED GARLIC HERBED LABNE, SUMMER CORN AND TOMATO SALAD Yield: 4 Portions Roasted Garlic Herbed Labne Chobani Plain Whole Milk Yogurt Garlic Extra-virgin olive oil Parsley, chopped Dill, chopped Chives, chopped Lemon zest Salt Ground black pepper Whey Brined Salmon Chobani Green Yogurt, strained whey Salt Sugar, pure cane Thyme sprigs Garlic cloves Bay leaves Peppercorns Fennel seeds Coriander seeds Lemon peel Alaskan Salmon filet, skin off Olive oil, for searing Summer Corn and Tomato Salad Corn on the cob, husk on Tomatoes, cherry, halved Basil, chopped Extra-virgin olive oil Salt Ground black pepper 64 oz. 3 hd. ¼ cup + 3 Tbsp. 2 Tbsp. 2 Tbsp. 1 Tbsp. 1 tsp. ½ tsp. ¼ tsp. 2 cups 2 Tbsp. 1 Tbsp. 2 ea. 2 ea. 1 ea. 1 tsp. 1 tsp. 1 tsp. 1 ea. 1 lb. 4 ea. 1 cup 2 Tbsp. 2 Tbsp. ½ tsp. ¼ tsp. Method 1. For the Roasted Garlic Herbed Labne: Place a fine mesh strainer over a deep mixing bowl. Rinse cheesecloth under hot water and squeeze out excess liquid. 2. Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers and lay it over the fine mesh strainer. Place the yogurt in the center of the cheese cloth. Menus of Change 130 THE CULINARY INSTITUTE OF AMERICA

134 3. Pull the corners of the square together and wrap with plastic wrap. Refrigerate for 12 hours to make labne. 4. Remove the labne from the cheesecloth and process in a food processor until smooth. Transfer labne to a mixing bowl and refrigerate until ready to use. Reserve strained whey for brine and refrigerate. 5. Cut the bottoms off of head of garlic. Place whole heads of garlic on 3 separate sheet of aluminum foil. Drizzle each with 1 tablespoon of olive oil. 6. Wrap individually in aluminum foil and roast at 350 F for 15 minutes or until garlic is tender. Remove from oven and let cool slightly. 7. Gently squeeze garlic from peel and place in blender. Add ¼ cup of olive oil to blender and process until smooth. 8. Remove the mixing with labne from the refrigerator. Using a rubber spatula, fold in roasted garlic purée, parsley, dill, chives, lemon zest, salt and pepper. 9. Mix until fully incorporated. Cover and refrigerate until ready to use. 10. For the Whey Brined Salmon: Simmer 1 cup of whey, salt, sugar, thyme, garlic, bay leaf, pepper corns, fennel seeds, coriander seeds, and lemon peel for 3 to 5 minutes to release aromatics and dissolve salt and sugar. 11. Pour into a container and add the additional 1 cup of whey to the container. For best results, make ahead and let brine chill in refrigerator for 24 hours. 12. Cut salmon into 4 ounce portions. Place salmon into brine, making sure that the fish is fully submerged. Refrigerate for 2 hours. 13. For the Summer Corn and Tomato Salad: Roast corn cobs with husk on at 350 F for 10 minutes. Remove from oven and let cool. Peel husk off corn and cut kernels off cob. 14. In a mixing bowl, combine corn, tomatoes, basil, olive oil, salt, and pepper. 15. To assemble: Remove salmon from brine and pay dry 16. Heat sauté pan over medium heat. Add olive oil. Sear salmon for 3 to 4 minutes on one side and gently flip over. Continue to cook until lightly brown on both sides and desired doneness is reached. 17. On each plate, smear a dollop of roasted garlic herbed labne. Top with summer corn and tomato salad and whey-brined seared salmon. Serve immediately. Source: Chobani, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 131 THE CULINARY INSTITUTE OF AMERICA

135 OYSTER BAR WITH KUMIMOTO AND SHIGOKU OYSTERS AND A TRIO OF SAUCES Taylor Oysters, kumimoto Taylor Oysters, shigoku Champagne Mignonette Citrus Dipping Sauce (recipe follows) Ginger and Finger lime mignonette 150 ea. 150 ea. 2 qt. 2 qt. 2 qt. Menus of Change 132 THE CULINARY INSTITUTE OF AMERICA

136 Yield: 1 Cup CHAMPAGNE MIGNONETTE Champagne vinegar Shallots, brunoise Sugar Salt Ground black pepper ½ cup 1/ 3 cup a pinch 1 Tbsp. Method 1. Combine all ingredients. Menus of Change 133 THE CULINARY INSTITUTE OF AMERICA

137 Yield: 3 Cups CITRUS FISH DIPPING SAUCE Garlic, crushed Thai bird chiles, chopped fine Sugar Citrus juice: equal parts lime, lemon and orange Rice vinegar Fish sauce Garnish Mint, chopped Basil, chopped 2 tsp. 1 ea. ½ cup ½ cup 1 cup ¾-1 cup 1 Tbsp. 1 Tbsp. Method 1. Combine all ingredients in a blender. Blend until smooth. 2. Stir in mint and basil. Source: Adapted from Douglas Dale, Wolfdale's Restaurant. Menus of Change 134 THE CULINARY INSTITUTE OF AMERICA

138 GINGER AND LIME MIGNONETTE Yield: 3.5 Cups Lime juice Canola oil Rice vinegar Soy sauce, gluten free Ginger, finely grated peeled Sugar Lime, halved lengthwise Oysters, freshly shucked 1 cup. 1 cup. 1 cup. 1/ 3 cup. 2 Tbsp. a pinch 8 ea. 12 ea. Method 1. Combine lime juice, oil, vinegar, soy sauce, ginger, and sugar in a blender. Blend until smooth. 2. Stir lime segments into vinaigrette. Spoon over oysters just before serving. Menus of Change 135 THE CULINARY INSTITUTE OF AMERICA

139 Yield: 6 to 8 Portions GAZPACHO Tomatoes, ripe, juicy Garlic clove White onion, not sweet Red pepper Cucumber, 6-7 long French bread, 3-4 piece Red wine vinegar Salt Extra-virgin olive oil from Spain 2 lb. 1 ea. ½ ea. 1 ea. 1 ea. 1 ea. 3 Tbsp. ½ Tbsp. 1 cup Method 1. Rinse well the tomatoes, take off the stems. 2. Peel the garlic clove. 3. Peel the onion, chop in 3 to 4 pieces. 4. Rinse the pepper, get rid of any single seed, chop coarsely. 5. Peel well the cucumber, no green left. 6. Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much you can and set aside. 7. In a good blender or food processor (Vitamix) put the tomatoes, previously cut into 4 to 5 pieces each, the garlic, onion, pepper, cucumber, squeezed bread. 8. Add remaining ingredients and blend all up at the highest speed and power your machine can work. 9. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not water like. 10. Pour it in a jar or bowl and let it chill in the fridge. The chilliest the better. Do not freeze. 11. Serve it in bowl as a first course for any meal. Note: Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined. For the best results, use only Spanish extra-virgin olive oil. Source: Olive Oils from Spain, as served at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 136 THE CULINARY INSTITUTE OF AMERICA

140 VEGAN POPPED AMARANTH PEANUT BUTTER CUPS Yield: 6 Peanut Butter Cups Amaranth Dark chocolate, chopped Coconut oil Peanut butter 1/ 3 cup 1½ cups 1 Tbsp. ½ cup Method 1. To pop the amaranth: Heat a skillet over medium high heat, add a tablespoon of amaranth and cover with a lid. The grains should start popping right away, you will notice they pop and look like little white beads. 2. If they start browning your pan is too hot! Take the grain out, turn down the heat, and let it cool off a bit. 3. Once you get the hang of it, keep popping the amaranth in batches, only pop 1 tablespoon at a time, until all the grains have been popped. Set aside. 4. To make the peanut butter cups: In a small saucepan over low heat, melt the chocolate and coconut oil together until smooth and creamy, stirring constantly. Don t let the chocolate burn! 5. As soon as it is melted, remove from heat. Stir in 3 tablespoons of popped amaranth. 6. Line 6 cups in a muffin tin with paper lines. I wouldn t recommend going with these. Spoon 1 to 2 tablespoons of the melted chocolate mixture into the bottom of each paper liner. 7. Top with a heaping teaspoon of peanut butter, then top with another 1 to 2 tablespoons of melted chocolate mixture. 8. Repeat until all liners have been filled. Sprinkle with leftover popped amaranth. 9. Freeze for at least 4 hours, or until peanut butter cups are firm. Source: Plantbaseddietrecipes.com Menus of Change 137 THE CULINARY INSTITUTE OF AMERICA

141 THURSDAY, JUNE 21 ST Menus of Change 138 THE CULINARY INSTITUTE OF AMERICA

142 HUDSON VALLEY BREAKFAST BUFFET Bush s Best Cannellini Beans and Kale in Spicy Pomodoro Sauce with Poached Egg and Parmesan Crisp Breakfast Burrito with Bush s Best Black Beans, Gardein Pizza Crumbles, Cheddar Style Cheeze, and Chipotle Salsa Bush s Hummus and Avocado Toast with Heirloom Cherry Tomatoes and Feta Cheese Sweet and Spicy Almond Granola and Chobani Greek Yogurt Parfait with Blueberries and Raspberries illy Espresso & Peanut Butter Smoothie Lemon Chickpea Breakfast Muffins with Toasted Pistachios Gluten Free Cherry Espresso Bread, featuring illy Espresso Assorted Whole Grain Bread Almond Butter, Peanut Butter, Raspberry Cardamom Jam, Vanilla Scented Peach Butter Sponsored by Menus of Change 139 THE CULINARY INSTITUTE OF AMERICA

143 CANNELLINI BEAN AND KALE IN SPICY POMODORO SAUCE WITH POACHED EGG AND PARMESAN CRISP Extra-virgin olive oil Garlic cloves, thinly sliced San Marzano Tomatoes, crushed by hand Fennel seeds Saffron Crushed red pepper Salt Vegetable stock Tuscan kale, stemmed and chopped Cannellini bean, canned, rinsed and drained Basil leaves, torn Marjoram leaves Pecorino Romano, finely grated Poached eggs Parmesan Crisp (recipe follows) ½ cup 5 ea. 28 oz. 1 ½ tsp. a pinch 1 tsp. 3 cup 8 oz. 30 oz. 16 ea. 16 ea. Method 1. In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. 2. Add the tomatoes, fennel seeds, saffron, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened to a paste, about 25 minutes. 3. Stir in vegetable stock. 4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. 5. Stir in the beans and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino, poached egg and parmesan crisp and serve hot. Source: Adapted from foodandwine.com. Menus of Change 140 THE CULINARY INSTITUTE OF AMERICA

144 Yield: 8 to 10 Each PARMESAN CRISP Parmesan cheese, finely grated Fennel seeds, lightly toasted, crushed 1 cup 1 tsp. Method 1. Heat the oven to 375 F. Cover two large baking sheets with parchment. 2. Combine the cheese and spice. Sprinkle 2 tablespoons of the mixture to form a 4- to 4 ½-inch round. Spread the cheese evenly with a fork. 3. Repeat with the rest of the mixture, leaving 2 inches between each round. Bake each sheet, one at a time, until the crisps just begin to color, 6 to 8 minutes. Don't let them fully brown or the cheese will be bitter. 4. Use a spatula to lift the edges of the crisps and loosen them from the pan. Remove the crisps and immediately lay them over a rolling pin or the side of a bottle to give them a curved shape. 5. Or for a flat frico, just transfer to paper towels. When cooled, store the crisps in an airtight container for up to two days. Source: Adapted from Fine Cooking Issue 40, by John Ash. Menus of Change 141 THE CULINARY INSTITUTE OF AMERICA

145 BREAKFAST BURRITO WITH BLACK BEANS, PIZZA CRUMBLES, CHEDDAR STYLE CHEEZE AND CHIPOTLE SALSA Yield: 6 Burritos Beans Canola oil ¼ cup Pizza Sausage Crumbles ¼ lb. Onion, dice 2 cups Red pepper, dice 2 cups Chili powder 1 Tbsp. Bush s Best Black beans, drained, heated 2 cups Chard, stemmed, cut in 1 pieces 1 bu. Salt Ground black pepper Eggs Eggs Salt Ground black pepper Tortillas, 12 Cheddar Style, grated Chipotle Salsa (recipe follows) Brown rice, cooked Tomato, diced Jalapeños, pickled 8 ea. 6 ea. 1 cup ½ cup 1 cup 1 ea. ¼ cup Method 1. For the Beans: Heat the canola oil in a large nonstick skillet over a medium-high heat. Add the sausage, and cook for 4 minutes to render. 2. Add the onions and peppers until onions are softened, and peppers are slightly charred, about 8 minutes. Add the chili powder and beans, cook until the flavors meld. 3. When ready to serve, heat the beans and add the chard. Cook until the chard has wilted. Adjust seasoning with salt and pepper. 4. For the Eggs: Whisk together the eggs until well combined. Season with salt and pepper. Let sit for 10 minutes. 5. Spray a new skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low, and add eggs, scrambling until cooked through, about 3 minutes. 6. To Serve: Heat the tortilla on a griddle. Spread each tortilla with 1 tablespoon each of cheese and salsa, then layer with a little brown rice, bean mixture, some of the scrambled eggs, some diced tomato, and jalapeños. Roll up burrito-style and serve. Menus of Change 142 THE CULINARY INSTITUTE OF AMERICA

146 HUMMUS AND AVOCADO TOAST WITH HEIRLOOM Yield: 8 Portions TOMATOES AND FETA CHEESE Whole wheat country style bread, sliced 8 pc. Olive oil Bush s Hummus Made Easy (recipe index)2 cups Avocados, sliced 4 ea. Cherry tomatoes, heirloom, cut in ½ 1 cup. Parsley leaves ¼ cup Lemon juice 1 Tbsp. Extra-virgin olive oil 1 Tbsp. Salt Ground black pepper Feta cheese, crumbled ½ cup Method 1. Grill the bread over medium heat. Drizzle with olive oil. 2. Spread a layer of hummus on the bread. Top with sliced avocadoes. Cut the bread in half. 3. Combine the tomatoes, parsley, lemon and oil in a bowl. Season with salt and pepper as needed. 4. Place a spoonful of tomatoes on each half of the bread. Sprinkle with feta cheese. And drizzle with more olive oil. Menus of Change 143 THE CULINARY INSTITUTE OF AMERICA

147 SWEET AND SPICY ALMOND GRANOLA AND YOGURT PARFAIT WITH BLUEBERRIES AND RASPBERRIES Yield: 16 Portions Sweet and Spicy Almond Granola Oatmeal Almonds, toasted Barley flakes Honey Molasses Canola oil Almond butter, smooth Cinnamon Allspice, ground Cayenne Golden raisins Chobani Plain Greek yogurt Blueberries Raspberries 2 ½ cups 8 oz. 1 cup 1/ 3 cup ¼ cup ¼ cup 2 Tbsp. 1 ½ Tbsp. ¼ tsp. ⅛ tsp. 1 ½ cups 8 cups 3 cups 3 cups Method 1. For the granola: Heat oven to 350 F and prepare a sheet pan with a silicone liner or with nonstick spray. 2. In a large bowl, mix together oatmeal, almonds and barley flakes. 3. Stir together honey, molasses, canola oil, and almond butter in a microwave-safe bowl. 4. Heat in 30-second increments, stirring in between, until the mixture is smooth and pourable. 5. Pour all at once over the oatmeal and almond mixture, add the spices, and stir until ingredients are well combined. 6. Spread mixture onto the sheet pan and cook for 20 to 25 minutes, stirring halfway, or until the mixture turns brown and begins to crisp. 7. Remove the granola from the oven and cool slightly, then stir in dried blueberries. Once completely cooled, granola can be stored in an airtight container for up to 3 weeks. 8. To Serve: Arrange 8 bowls for making individual parfaits on the counter. 9. Spoon ½ cup of the yogurt into the bottom of each bowl. 10. Spoon over 2 tablespoons of blueberries and raspberries over the yogurt and 2 tablespoons of Sweet and Spicy Almond Granola. Menus of Change 144 THE CULINARY INSTITUTE OF AMERICA

148 ESPRESSO AND PEANUT BUTTER SMOOTHIE Yield: 16 Portions Espresso, brewed, chilled 1 cup Peanut butter ½ cup 2% Milk 4 cups Honey 4 tsp. Vanilla extract 2 tsp. Bananas, peeled, frozen, cut 1 chunks 8 ea. Method 1. Combine all ingredients in a blender. Blend until smooth. Adjust consistency with additional milk or coffee. Source: Adapted from Jeff Mauro, as served at the 2017 Worlds of Healthy Flavor conference. Published with permission of the author. All rights reserved. Menus of Change 145 THE CULINARY INSTITUTE OF AMERICA

149 LEMON CHICKPEA BREAKFAST MUFFINS WITH TOASTED PISTACHIOS Yield: 12 Muffins Bush s Chickpeas, 15 oz. can (1¾ cups), 1 ea. drained and rinsed Lemons, zest of 2 ea. Orange, zest of 1 ea. Lemon juice 22 g Orange juice 22 g Extra-virgin olive oil 50 g Sugar 100 g Egg yolks 30 g Whole wheat flour, sifted 105 g Baking powder 8 g Salt 2 g Cardamom, ground 2 g + ½ g Pistachios, toasted, 20 g and ground Egg whites 70 g Sugar 7 g Method 1. Preheat the oven to 325 F. Line muffin tin with paper liners. 2. Purée the chickpeas in a food processor until smooth. Add the lemon and orange zest and juice, olive oil, sugar, and egg yolks; purée until smooth. 3. Sift together the flour, baking powder, salt, and cardamom. Stir in the chickpea mixture and add the ground pistachios. 4. Whisk the egg whites until they hold semi-soft peaks and fold into the batter. 5. In a small bowl, combine the remaining ground pistachios, sugar, and cardamom. Set aside. 6. Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you ll only need to add a generous ¼ cup of batter to each muffin cup. Sprinkle the muffin batter with some of the pistachio-sugar-cardamom mixture. 7. Bake 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Menus of Change 146 THE CULINARY INSTITUTE OF AMERICA

150 GLUTEN FREE CHERRY ESPRESSO BREAD Cherries, dried, chopped Water, boiling Flour Blend #2 (recipe follows) Flour Blend #4 (recipe follows) Salt Baking powder Cinnamon Sugar Buttermilk Espresso powder Canola oil Eggs 1 ¾ cup 1 cup 3 oz. 6 oz. a pinch 3 ½ tsp. ¼ tsp. 2 oz. 5 oz. 2 Tbsp. ½ cup+ 2 Tbsp. 6 ea. Method 1. Preheat oven to 375 F. 2. Combine chopped cherries with boiling water and set aside until cool. Drain liquid off and set aside. 3. Combine flour blends, salt, baking powder, cinnamon and sugar thoroughly. 4. In a separate bowl, combine buttermilk and espresso powder. Stir until espresso is dissolved. Add in oil and eggs mix thoroughly. 5. Add dry ingredients to wet ingredient mixture, blend completely until smooth. 6. Fold in soaked cherries into the batter. Pour into greased loaf pans. 7. Baking for 30 minutes, or until a skewer inserted near the center of the loaf comes out clean. Source: Adapted from Gluten-Free Baking with The Culinary Institute of America, by Richard J. Coppedge Jr. (Adams Media, 2008) Menus of Change 147 THE CULINARY INSTITUTE OF AMERICA

151 CULINARY DEMONSTRATION RECIPES Menus of Change 148 THE CULINARY INSTITUTE OF AMERICA

152 GRILLED ASPARAGUS WITH BROKEN CHILI OIL AND Yield: 4 Portions POTATOES Shallot and Garlic Confit Shallots, peeled Garlic, peeled California Olive Ranch Arbequina Olive Oil Infused Oil Smoked Sweet Paprika Extra-virgin olive oil Chili Purée Pasilla Chiles, dried, stemmed and seeded Ancho chiles, dried, stemmed and seeded Guajillo chiles, dried, stemmed and seeded Water, boiling Chili Sauce Set #1 Shallot confit, roughly chopped (see above) Garlic confit Mustard seeds Infused oil White wine vinegar Organic sugar Salt Coriander, toasted, ground Aleppo pepper Chili flakes Set #2 Chili Purée Potatoes Russet potatoes, peeled, held in water Salt 1 Tbsp. 1 cup 3 ea. 3 ea. 3 ea. 2 cups ¼ cup ¼ cup 1 tsp. 1 cup ¼ cup 2 Tbsp. 1 ½ Tbsp. 1 ½ Tbsp. 1 Tbsp. 2 tsp. ½ cup 2 ea. To serve Jumbo asparagus, cleaned, trimmed Greek yogurt Chili oil Sevilliano olives, pitted, rough chopped 28 ea. 1 cup 1 cup 4 Tbsp. Menus of Change 149 THE CULINARY INSTITUTE OF AMERICA

153 Crispy potatoes Lemon wedge Maldon sea salt Tarragon and Parsley chiffonade mix 1 Tbsp. per plate 12 Tbsp. 4 Tbsp. Method 1. For the Confit: To make the confit, cover shallots and/or garlic (these should be done separately) with extra-virgin olive oil, until just covered. 2. Bring to a low simmer and cook over very low flame until lightly golden brown and completely soft. 3. For the Infused Oil: Combine the paprika and oil and bring to 180 F. Remove from heat and let infuse for 20 minutes. 4. For the Chili Purée: Pour boiling water over chilies, weigh down so they are submerged and loosely wrap with plastic and allow to sit for 30 minutes. Strain and reserve liquid and chilies separately. 5. Place chilies in robot coupe and 2 tablespoons of the strained liquid and purée until fairly smooth. 6. For the Chili Sauce: Heat the oil over medium heat and add the mustard seeds and cook until they begin to pop. Add the remaining ingredients from set 1 and cook for 5 minutes over medium heat. 7. Transfer to the robot coupe along with the chili paste and purée until smooth. Transfer to a nonstick pan and cook over medium heat stirring so the bottom doesn t burn. 8. After a few minutes the oil will break separating from the solids. Continue to cook and stir for 2 minutes. Remove from the heat and cool. 9. For the Potatoes: Bring a pot of canola oil to 300 F with a thermometer (or if you have a fryer 300 F). 10. Using a box grater, grate the potatoes and hold in cold water. Drain and cover with cold water again. Using your hand to agitate the potatoes. Drain and repeat this process until the water is clear, and potatoes are free of starch. Should take 4 to 5 times. Finally drain. 11. Using a kitchen towel, wring the potatoes out as much as possible and spread out onto a paper towel lined sheet tray/plate. 12. Fry the potatoes in batches but make sure not to over crowd. Using a spider stir them to avoid sticking. 13. When golden brown, remove onto a paper towel lined landing paid. Lightly season with salt. 14. To serve: Lightly coat asparagus with extra-virgin olive oil and season with salt. Grill over high heat until lightly charred and softened. It should have texture, but not a crunch. 15. Spread the yogurt into oval 2-inch wide by 4-inch long on the lower third of the plate. Lay the asparagus in a neat row, all lined up on top of the yogurt. Sprinkle the olive on top. 16. Squeeze the lemon all over. Top the asparagus with the chili oil on top of where the yogurt is. Top the chili oil with the potatoes and herbs, finish with maldon sea salt. Source: Dan Kluger, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 150 THE CULINARY INSTITUTE OF AMERICA

154 MARKET SALAD WITH CRISPY SHALLOTS, HERBS AND LEMON HONEY VINAIGRETTE Yield: 4 Portions Lemon Honey Vinaigrette Tamari Lemon juice Sesame oil Rice wine vinegar Salt Honey Olive oil Xanthan Gum Crispy Shallots Shallots, peeled and thinly sliced Canola oil To serve Market Baby Lettuce, washed, dried upside down on dry towel Lemon Honey Vinaigrette (see above) Mint, 1 Tbsp. per plate Basil, 1 Tbsp. per plate Red finger chilies sliced thin, 5-6 slices per plate Crispy Shallots (see above) Ground black pepper 4 tsp. ¼ cup 1 tsp. 4 tsp. 1 tsp. 1 tsp. ½ cup.5 g 8 pc. 4 cups 4-6 hd. 4 oz. 4 Tbsp. 4 Tbsp. 1 pc. 4 Tbsp. Method 1. For the Lemon Honey Vinaigrette: Combine all ingredients in the vita prep and blend well. 2. For the Crispy Shallots: Put shallots in a deep saucepan and cover with oil. Turn to medium heat, and cooking stirring constantly until light golden brown. 3. While there are cooking arrange a fine mesh strainer over another pot and have a tray lined with paper towels. 4. When the shallots are lightly golden brown, pour the shallots and oil through the strainer and press with a spoon or ladle to squeeze out all of the oil. 5. The shallots will continue to cook, so you must work quickly. Then spread the shallots out on a tray lined with paper towels. They will crisp up, set aside for the salad assembly. 6. To assemble: Place the lettuce in an entrée bowl and drizzle evenly with the dressing. Top with the herbs, chilies and crispy shallots then finish with black pepper. Source: Dan Kluger, as presented at the 2017 Menus of Change Leadership Summit. Published with permission of the author. All rights reserved. Menus of Change 151 THE CULINARY INSTITUTE OF AMERICA

155 CHARRED SUGAR SNAP PEAS, RADISH AND PECORINO VINAIGRETTE Yield: 4 Portions Pecorino Vinaigrette Yield: ¾ Quart Buttermilk Sparrow Lane Champagne Vinegar Lemon juice, strained California Olive Ranch Arbequina Olive Oil Shepherds Basket (Manchego Cheese) roughly chopped Salt Ground black pepper Blanched Sugar Snaps Water Salt Sugar snaps Charred Sugar Snaps Sugar snaps California Olive Ranch Arbequina Olive Oil Salt 7 Tbsp. 9 Tbsp. 4 Tbsp. ½ cup 2 cups 1 Tbsp. 1 tsp. 1 gal. 2 cups 2 cups 2 cups 1 Tbsp. 1 tsp. To serve Mixed charred and blanched sugar snaps 4 cups 1 cup per plate Fines Herbs, 1 Tbsp. per plate 4 Tbsp. Globe Radish, washed, cut into 4 ea. small wedges Pecorino Vinaigrette (see above) 8 oz. 1 oz. per plate Maldon Sea Salt Baby Romaine, washed, cut in ½ and 2 cups into 1 pieces, ½ cup per plate Manchego cheese, grated 4 oz. Ground black pepper Method 1. For the Vinaigrette: Combine all the ingredients in the blender and purée until well incorporated. Menus of Change 152 THE CULINARY INSTITUTE OF AMERICA

156 2. For the Blanched Sugar Snaps: Bring the water and salt to a boil. When the water is boiling drop the guar snaps and black for 30 seconds and shock in ice water and remove as soon as the peas are cool. 3. For the Charred Sugar Snaps: Toss the sugar snaps in a bowl along with the oil and salt. Place a 12-inch sauté pan (preferably cast iron) over high heat. 4. When the pan is extremely hot, add half of the sugar snaps and allow them to char on one side before moving them, then toss a few times in order to char the other side (this should only take 1 minute). 5. Remove immediately to sheet tray lined with parchment and into the refrigerator to help stop the cooking. 6. To serve: Toss the sugar snap peas, ½ the herbs and the radishes in a bowl along with the salt. 7. Place the romaine on the bottom of the plate and top with the sugar snaps, drizzle with the dressing. Top with grated cheese, remaining herbs. Finish with black pepper. Source: Dan Kluger, as presented at the 2017 Menus of Change conference. Published with permission of the author. All rights reserved. Menus of Change 153 THE CULINARY INSTITUTE OF AMERICA

157 REFRESHMENT AND NETWORKING BREAK Whole Grain Flatbread with Alpine Lace Reduced Fat Swiss Slices, Shimeji Mushrooms, Prosciutto, and Shaved Zucchini-Arugula Salad Sponsored by Menus of Change 154 THE CULINARY INSTITUTE OF AMERICA

158 WHOLE GRAIN FLATBREAD WITH ALPINE LACE REDUCED FAT SWISS SLICES, SHIMEJI MUSHROOMS, PROSCIUTTO, AND SHAVED ZUCCHINI ARUGULA SALAD Mushrooms Canola oil Shimeji Mushrooms Enoki mushrooms Salt Ground black pepper Butter Garlic cloves, smashed Sherry vinegar Vinaigrette Sherry vinegar Shallots, diced Dijon mustard Extra-virgin olive oil Salt Ground black pepper Whole grain flatbread or Naan Prosciutto, thinly sliced, cut in ¼ Alpine Lace Reduced Fat Swiss Cheese, slices Arugula Zucchini, sliced thin lengthwise 6-7 Tbsp. divided 2 lb. 1 pk. 1 Tbsp. 2 ea. 3 Tbsp. ¼ cup 1 Tbsp. 1 Tbsp. ¾ cup 8 ea. 6 ea. 12 ea. 4 cups 1 ea. Method 1. Preheat a 350 F oven. 2. For the Mushrooms: Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over mediumhigh heat until hot. 3. Add enough mushrooms to cover skillet in 1 layer, then sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper, and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. 4. Sauté remaining mushrooms in 5 or 6 more batches, using 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper per batch. Menus of Change 155 THE CULINARY INSTITUTE OF AMERICA

159 5. When all mushrooms are sautéed, return to skillet, then add butter and garlic, and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic. 6. For the Vinaigrette: Place the sherry vinegar and shallots in a bowl with a pinch of salt. Let sit for 15 minutes. Whisk in mustard, then add olive oil, whisking to emulsify. Season with salt and pepper. 7. Scatter the mushrooms on top of the flatbread. Lay the prosciutto on top and top with cheese. Place in a hot oven to melt. 8. In a small bowl, combine the arugula and zucchini. Sprinkle with salt and pepper. Dress with vinaigrette and place on top of flat bread. Menus of Change 156 THE CULINARY INSTITUTE OF AMERICA

160 WALK-AROUND TASTING LUNCH Barilla America Barilla Whole Grain Rotini with Smoked Tomatoes, Blue Cheese and Sorrel Infused Oil Bush s Best Beans Bush s Best Red Kidney Bean Indian Curry with Cilantro Peanut Chutney and Brown Basmati Rice illy Caffé illy Coffee Rubbed Blended Mushroom and Beef Burger with Coffee Barbeque Sauce and Spicy Coleslaw Specialty Espresso Drinks Land O Lakes Whole Grain Mac and Cheese with Trumpet Royal Mushrooms and Greens, featuring Land O Lakes Cream Sauce Base Wonderful Pistachios & Almonds/Wonderful Citrus/POM Wonderful Roasted Beets and Wonderful Citrus Salad with Pistachios and Fresh Ricotta Passed Items Alaskan Surimi Poke on Tapioca Crisp Gluten-Free Pressed Daiya Cheddar Style Sandwich with Caramelized Onions, Mustard, and Sage Ocean Hugger Foods Ahimi TM Nigiri on Black Gim Rice Chocolate Covered New York Style Cheezecake and Strawberry Pops Beverage Pure Leaf Fresh Brewed Iced Tea Sponsored by Menus of Change 157 THE CULINARY INSTITUTE OF AMERICA