Monday, July 14: 11:15am – 12:00pm
National Dairy Council: Chef Owen Klein
Title: On-trend quick-scratch breakfast recipes that combine fun and great taste with great nutrition to help prepare students for a day of learning.
Attendees will be introduced to 3 kid-tested, kid-approved breakfast menu items developed in partnership with school nutrition directors who asked National Dairy Council for help in meeting school breakfast guidelines with recipes featuring dairy products. School nutrition professionals who have tested the recipes in their schools will be on hand to answer questions and address operational considerations.
Featured recipes included: Blueberry Delight, Double Cheese Spiral and Fruity Flatbread
Main Contact:Melinda Brunell –
Monday, July 14 1:00pm – 1:45pm
Sunkist Foodservice: Chef Cyndie Story, PhD, RD, CC, SNS
Title: How to operate the Sunkist® Sectionizer in quantity food production.
Participants will be able to fully utilize the Sectionizer in quality food production; specifically fresh produce preparation. Work simplification techniques will be included in the presentation.
Featured Recipes included: Roasted Red Potatoes, Crunchy Sweet Potatoes and Spicy apple wedges with Cucumber slices.
A Sectionizer with two blade sets will be given away at a random drawing immediately following the demonstration.
Main Contact: Lynnette Setlich –
Tuesday, July 15: 12:00pm – 12:45pm
Tyson Foods, Inc.: Chef Brett Miller
Title:On-trend recipes that will showcase the versatility of one of Tyson Food’s high quality poultry products across different menu applications.
Chef Brett, through his extensive experience working in the K-12 foodservice segment, will demonstrate three commercially inspired recipes. These recipes will both be operationally friendly for school foodservice kitchen staff and nutritionally-sound as required through the USDA National School Lunch Program guidelines and regulations. Chef Brett will also talk about how to increase average daily participation by taking a “good” recipe and turning it into a “great” recipe through quick and easy tips and tricks to make food look and taste better while still being nutritious.
Featured Recipes included: Balsamic Grilled Pesto Chicken Sandwich, Southwest Chicken Salad and Chimichurri Chicken Wrap
Main Contact:Melissa Cole–
Tuesday, July 15: 1:15pm – 2:00pm
Dole Packaged Foods: Chef Ken Shipton
Title: Creating innovative flavor to the ordinary everyday menus – dressings and dips
Dole Packaged Foods, along with Chef Ken Shipton, will demonstrate how you can create innovative flavor to the ordinary, everyday menus with flavorful dressings and dips. Featured recipes include Raspberry Mint Dressing, Mango-Chipotle Dressing, Fresh Vegetable Salsa and Corn Poblano Cornbread.
Featured Recipes included: Raspberry Mint Dressing, Mango-Chipotle Dressing, Fresh Vegetable Salsa and Corn Poblano Cornbread.
Main Contact: Debbie Sullivan -
Wednesday, July 16: 10:30am – 11:15am
Sun Maid Growers: Dr. James E. Painter
Title: Maintain a Healthier Lifestyle with Raisins
By adding raisins, raisin puree, and raisin juice concentrate to recipes as alternatives to other ingredients, a no-sugar-added recipe can be attained for the wellness of students. Also, by incorporating raisins into recipes, vitamins and minerals will increase in student meals in order to help students maintain a healthier lifestyle.
Featured Recipes included: Oat-Crusted Raisin Newton, Chicken Nugget Dipping Sauce and No-Sugar added Baked Beans
Main Contact: Clint Goto -
Wednesday, July 16: 12:15pm –1:00pm
TBD