2016 The Flavor Experience Program

The Flavor Experience 2017 Program times and speakers are subject to change.

Flavor Experience 2017

Monday, August 14th

8:00am

CORE (Children of Restaurant Employees) Official Charity of The Flavor Experience

*CORE Silent Auction goes live online for bidding.

10:00am - 5:30pm

Conference Registration Check-in

(Newport Coast Registration)

10:00am - 5:00pm

CORE table open for Silent Auction and general information

5:00pm - 6:30pm

Meet & Greet Welcome Reception and F&B tasting

(Rose Garden)

Tuesday, August 15th

7:00am - 5:00pm

Registration and Attendee Service Hours

(Newport Coast Registration)

7:30am - 8:30am

BREAKFAST

(Served in Atrium, seating in Rose Garden)

8:00am - 5:00pm

CORE general information table and silent auction

(Newport Coast Registration)

8:30am - 8:55am

Sharyn Iler

Greeting & Opening Remarks

Welcome

Sharyn Iler • BSI Conferences, Inc.

CORE recognition and check presentation

8:55am - 9:15am
Jet  Tila

Chef Jet Tila, Emcee Extraordinaire, The Flavor Experience 2017

Jet Tila

(Back again by attendee request)

9:15am - 10:10am
Gerry  Ludwig

Street-Level Trends: The Next Foods & Flavors for Your Menu

Gerry Ludwig • Gordon Food Service

After scouring yet another 100+ carefully targeted new restaurants in major U.S. cities, Chef Gerry returns to take The Flavor Experience audience on a fast, deep dive into his latest findings, featuring a broad array of intriguing new dishes and ingredients that offer significant menu differentiation and first-to-market potential. Gerry’s presentation will also include references to nearly two dozen menu items being served throughout the conference that reflect the highlighted trends, providing you with the opportunity to get a firsthand taste of the most exciting new sales-building menu ideas.

10:10am - 10:30am

QUICK BREAK

10:30am - 11:20am
Brian Masilionis
Jeff Fromm

Drink In the Trends… Coast to Coast. Through the lens of the Millennial Mindset

Presented by Southern Glazer Wine and Spirits

Brian Masilionis • Southern Glazer's Wine & Spirits

Jeff Fromm • FutureCast

 

From New York to San Francisco, and Los Angeles to Chicago… Southern Glazer’s Wine & Spirits conducted a trend safari to evaluate a variety of trend-forward bars and restaurants’ alcoholic beverage and flavor innovation.  In addition, because millennials are influencing the attitudes and behaviors of not only other millennials but also boomers and Xers, the trends seen (and tasted) will be discussed from the perspective of the Millennial mindset in partnership with FutureCast, a marketing consultancy specializing in millennial trends.

11:20am - 12:00pm
Jack  Li
Colleen  McClellan

The Next Generation of Flavor

Jack Li • Datassential

Colleen McClellan • DATASSENTIAL

 

With our country more culturally diverse than ever, global flavors have never been more important.  Thousands of flavors from around the world define the new American palate – gochujang, dukkah, zhug, and many that are even harder to pronounce.  So which ones should you be focusing on? Datassential’s analysis of millions of consumer ratings of foods & flavors reveals what consumers love and the threads that connect them, including a deep look at preference drivers by gender, generation, ethnicity, and more.  This session also provides best practices for creating foods & beverages that are both unique and highly appealing, along with a preview of the top 30 early stage foods & flavors projected to boom in the years ahead. 

 

12:00pm - 1:30pm

FLAVOR INNOVATION LUNCHEON…the fun way to learn!

The Program goes LIVE for LUNCH with Food & Beverage selections created by sponsor Chefs and Mixologists.

(Served in Atrium, then enjoyed table seating in Rose Garden)

1:30pm - 2:30pm

Toolbox Sessions #1

Adam Moore

TASTING

“Change Your Observer” An Interactive Workshop

Adam Moore • Bluedog Design

  

The world is constantly changing around us and is full of inspiration for new innovation. How you sort through the noise and connect it to your organization can be the difference between a transformative idea and one that struggles to exist. In this one hour interactive workshop, Innovation Strategist and Chef Adam Moore will provoke you with different tools and techniques that sort through the clutter, inspire new ideas and connect them to your organization. (Limited to 25 people)

 

Donna  Hood Crecca

New Ways with Whiskey

Donna Hood Crecca • Technomic

 

Whiskey hasn’t been this hot since before Prohibition, but capitalizing on its current popularity requires an understanding of which whiskeys are right for your operation and how your customer approaches the category. Join Technomic’s Donna Hood Crecca to explore patron purchase drivers, menu dynamics and selection strategies to sharpen your competitive edge and grow sales and profits.

 

Cathy Nash Holley

Jamie Carawan

Steve Sturm

Cliff Pleau

Pam Smith

TASTING

Flavor-First Healthy Menu Makeovers

Cathy Nash Holley • Flavor & The Menu

Jamie Carawan • Twin Peaks

Steve Sturm • Firebirds

Cliff Pleau • Bonefish Grill & Fleming's

Pam Smith • Shaping America's Plate

 

Thanks in part to the media attention surrounding Menu Labeling, consumer demand for healthier fare is increasing.  But having healthy items become menu mainstays requires appealing to a broader audience than just the “health seeker.” It’s about thoughtfully prepared food that hits the right cues to seduce the guest, and delivers with dynamite flavor appeal. It’s about what a dish has – like “grassfed beef,” not what it lacks “low-fat,” or “lite choice.” And a focus on making protein count is smart too – as consumers are increasingly going “reducetarian,” they are getting more choosy about their meats, and seeking better-for-me, better-for-the-planet choices. Celebrated dietitian-chef Pam Smith, a founding member of the Healthy Menu R&D Collaborative, worked with a number of chefs to make these ideas a reality on the plate. We’ll hear from Pam and two of her chef collaborators: Twin Peaks’ Jamie Carawan and Firebirds Wood Fired Grill’s Steve Sturm, and get to see and taste the results. A tasting is included.

 

Barb Stuckey

The Anti-Vegetarian: What You Need To Know About The Meteoric Rise in “Flexitarian” Eating

Barb Stuckey

 

It’s seems like everyone’s changing their diet these days. One of the most talked-about trends is “plant based” eating. But, really, how many vegans exist, and are they worth your time and effort? If this is what you think about plant-based eating, this talk will change your beliefs. There’s an enormous, seismic change happening that involves a huge percentage of the population, way beyond those self-identifying as vegan or vegetarian. In other words, it’s not about the vegans! Mattson President and author Barb Stuckey will present to The Flavor Experience attendees the results of a new study that Mattson has conducted with consumers from fervent meat-eaters to those infamous vegans. The results might surprise you. You’ll learn about consumer beliefs and behavior at home and away from home. Understand which categories represent the biggest opportunities for plant-based menu items. And learn how best to menu them. 

 

Brian Masilionis
Jeff Fromm

Coast to Coast – a Deeper Dive

Presented by Southern Glazer’s Wine & Spirits

Brian Masilionis • Southern Glazer's Wine & Spirits

Jeff Fromm • FutureCast

 

This interactive, Q&A session discusses key beverage alcohol category and sales trends a bit deeper with the combined perspectives from the millennial consumer and Southern Glazer’s mixologist.

2:30pm - 2:50pm

P.M. BREAK

2:50pm - 3:50pm

Toolbox Sessions #2

Barb Stuckey

The Anti-Vegetarian: What You Need To Know About The Meteoric Rise in “Flexitarian” Eating

Barb Stuckey

 

It’s seems like everyone’s changing their diet these days. One of the most talked-about trends is “plant based” eating. But, really, how many vegans exist, and are they worth your time and effort? If this is what you think about plant-based eating, this talk will change your beliefs. There’s an enormous, seismic change happening that involves a huge percentage of the population, way beyond those self-identifying as vegan or vegetarian. In other words, it’s not about the vegans! Mattson President and author Barb Stuckey will present to The Flavor Experience attendees the results of a new study that Mattson has conducted with consumers from fervent meat-eaters to those infamous vegans. The results might surprise you. You’ll learn about consumer beliefs and behavior at home and away from home. Understand which categories represent the biggest opportunities for plant-based menu items. And learn how best to menu them. 

 

Cathy Nash Holley

Jamie Carawan

Steve Sturm

Cliff Pleau

Pam Smith

TASTING

Flavor-First Healthy Menu Makeovers

Cathy Nash Holley • Flavor & The Menu

Jamie Carawan • Twin Peaks

Steve Sturm • Firebirds

Cliff Pleau • Bonefish Grill & Fleming's

Pam Smith • Shaping America's Plate

 

Thanks in part to the media attention surrounding Menu Labeling, consumer demand for healthier fare is increasing. But having healthy items become menu mainstays requires appealing to a broader audience than just the “health seeker.” It’s about thoughtfully prepared food that hits the right cues to seduce the guest, and delivers with dynamite flavor appeal. It’s about what a dish has – like “grassfed beef,” not what it lacks “low-fat,” or “lite choice.” Celebrated dietitian-chef Pam Smith, a founding member of the Healthy Menu R&D Collaborative, worked with a number of chefs to make these ideas a reality on the plate. We’ll hear from Pam and her chef collaborators from casual dining and fast-casual brands across the country, and get to see and taste the results. A tasting is included.

 

 

 

Colleen  McClellan

The Language of Successful Menu Items

Colleen McClellan • DATASSENTIAL

Learn what goes into creating and marketing a truly great item on the menu.  During this hands-on toolbox led by Datassential, you’ll work in teams and apply the mantra of “safe experimentation” to create a new menu item – including how it’s described on the menu.  Items from each team are then tested with consumers overnight through Datassential’s SCORES™ concept testing service, with a winner announced during the next morning’s general session.

Brian Masilionis
Jeff Fromm

Coast to Coast – a Deeper Dive

Presented by Southern Glazer’s Wine & Spirits

Brian Masilionis • Southern Glazer's Wine & Spirits

Jeff Fromm • FutureCast

 

This interactive, Q&A session discusses key beverage alcohol category and sales trends a bit deeper with the combined perspectives from the millennial consumer and Southern Glazer’s mixologist.

Lori Daniel

On the Front Burner

Lori Daniel

5:30pm - 6:00pm

Premier Partners Food & Beverage Flavor Showcase

Open to Operators Only

(Rose Garden)

6:00pm - 8:00pm

Premier Partners Food & Beverage Flavor Showcase

Open to All

(Rose Garden)

Wednesday, August 16th

7:00am - 3:00pm

Registration and Attendee Services

(Newport Coast Registration)

7:30am - 8:30am

BREAKFAST

(Served in Atrium, seating in Rose Garden)

8:00am - 5:00pm

CORE general information table and silent auction

(Newport Coast Registration)

8:30am - 8:45am
Jet  Tila

OPENING REMARKS – Jet Tila, Emcee

Jet Tila

8:45am - 8:55am

ProStart check presentation

8:55am - 9:40am
Steve Fisher

KEYNOTE

Steve Fisher • Red Bull

9:40am - 10:00am

TAKE A BREAK; TASTE SOME TREATS; MAKE NEW FRIENDS; ENJOY THE CA SUNSHINE

10:00am - 10:40am
Rafael Stein
Laurence Vernerey

The Healthy Eating Journey

Rafael Stein • Nestlé Professional

Laurence Vernerey • Nestlé Professional

 

The journey begins way back in time and shows how, over time, trends and habits of the past still influence today’s demand for “Healthy Eating.  We start with early eating and diet patterns.  Even “back then” there were recognizable aha moments.  As we move along you’ll see how a series of cultural, sociological, and economic factors play in this historical era worked to shape the meaning of healthy eating.   After understanding the 3 factors above that have impacted this evolution, we will explore what healthy eating currently means in the US and what role chefs & restaurants play in peoples’ lives and diets. More aha moments!  The Journey concludes with a preview into the future… how the next generations of eating will be viewed.   The question, it seems, will always remain…What will healthy eating look like tomorrow and how will restaurants transform to remain relevant?

 

10:40am - 11:10am
Melissa Wilson
Donna  Hood Crecca

Next-level Delivery: The On-Demand Conundrum

Melissa Wilson • Technomic, Inc.

Donna Hood Crecca • Technomic

 

Restaurant take-out and delivery are evolving quickly as the on-demand economy rapidly expands. Off-premise dining is moving in new directions as consumers embrace options ranging from meal kit subscription services to third-party delivery from restaurants. Join Technomic’s Melissa Wilson and Donna Hood Crecca to understand who’s using these services, why and how, and to explore the opportunities and implications for restaurant operators. The next phase of off-premise dining isn’t out there on the horizon, it’s here now – will it be a boon to your business or the bane of your existence?

 

12:00pm - 1:30pm

FABULOUS FLAVORS LUNCHEON

(Served in the Atrium, seating in Rose Garden)

1:30pm - 2:30pm

Toolbox Sessions #3

Kathy Casey
Maeve Webster

TASTING

The Spirited Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Today’s Cocktails are often inspired by the kitchen– but now the bar is inspiring the kitchen! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their way around a kitchen and a bar and are always cooking up and seeking new trends. They will discuss why this is a great menu opportunity, why it’s relative, who’s doing it and who should be doing it. Find out  “how to” do it in all menu categories, from the  types of spirits types of spirits that work best, to promo ideas to partnership opportunities. Toolbox includes a tasting.

 

Laurence Vernerey
Rafael Stein

The Healthy Eating Journey Toolbox follow-up

Laurence Vernerey • Nestlé Professional

Rafael Stein • Nestlé Professional

2:30pm - 2:50pm

P.M. BREAK

2:50pm - 3:50pm

Toolbox Sessions #4

Kathy Casey
Maeve Webster

TASTING

The Spirited Menu

Kathy Casey • Food Studios-Liquid Kitchen

Maeve Webster • Menu Matters

How to incorporate Spirits, Beer and Wine into your menu through signature food items. Today’s Cocktails are often inspired by the kitchen– but now the bar is inspiring the kitchen! Kathy Casey of the Food Studios-Liquid Kitchen and Maeve Webster of Menu Matters know their way around a kitchen and a bar and are always cooking up and seeking new trends. They will discuss why this is a great menu opportunity, why it’s relative, who’s doing it and who should be doing it. Find out  “how to” do it in all menu categories, from the  types of spirits types of spirits that work best, to promo ideas to partnership opportunities. Toolbox includes a tasting.

 

Melissa Wilson
Donna  Hood Crecca

Next-Level Delivery: Headaches, Best Practices, and Successes

Melissa Wilson • Technomic, Inc.

Donna Hood Crecca • Technomic

 

Restaurant take-out and delivery are evolving quickly as the on-demand economy rapidly expands. Off-premise dining is moving in new directions as consumers embrace options ranging from meal kit subscription services to third-party delivery from restaurants. Join Technomic’s Melissa Wilson and Donna Hood Crecca to understand who’s using these services, why and how, and to explore the opportunities and implications for restaurant operators. The next phase of off-premise dining isn’t out there on the horizon, it’s here now – will it be a boon to your business or the bane of your existence?

 

Thomas H Talbert

Marie Molde

Chefticians: The Evolving Cross Functional Landscape

Thomas H Talbert • Culinary R&D

Marie Molde • Datassential

 

The traditional roles of chefs and dietitians are changing, influenced by flavor trends, consumer demands, federal mandates and the evolving foodservice landscape. This presentation will provide a comprehensive look at these contributing factors, along with an examination of the “Cheftician” title that has emerged as a response. How are chefs and dietitians approaching today’s culinary trends, and how will “Chefticians” grow to meet the desires of consumers in the future? These questions will guide a presentation on key issues in foodservice nutrition to ensure that your business meets regulation requirements while reflecting the needs of a dynamic industry.

 

Jason Stone
Julia Herz
Stuart Melia

Kip Snider

Women and Beer: How to Maximize Your Beer Business with the Largest Demographic Set

Jason Stone • MarkeTeam

Julia Herz • Brewer's Association, Craft Beer Program

Stuart Melia • Craftworks

Kip Snider

The largest beverage alcohol offering in volume is underrepresented with 51% of the population.  Are you leaving money on the table? Certified Cicerone® Jason Stone leads a panel of leading Beer Industry Executives.  The group will share their knowledge, experience, recommendations and vision with interested attendees.  You can use this to increase your own beer sales and enhance your guest’s experience.

 

Cathy Nash Holley

Round Table

Cathy Nash Holley • Flavor & The Menu

4:00pm - 5:00pm

Toolbox Sessions #5

Adam Moore

TASTING

“Change Your Observer” An Interactive Workshop

Adam Moore • Bluedog Design

  

The world is constantly changing around us and is full of inspiration for new innovation. How you sort through the noise and connect it to your organization can be the difference between a transformative idea and one that struggles to exist. In this one hour interactive workshop, Innovation Strategist and Chef Adam Moore will provoke you with different tools and techniques that sort through the clutter, inspire new ideas and connect them to your organization. (Limited to 25 people)

 

Jason Stone
Julia Herz
Stuart Melia

Kip Snider

Women and Beer: How to Maximize Your Beer Business with the Largest Demographic Set

Jason Stone • MarkeTeam

Julia Herz • Brewer's Association, Craft Beer Program

Stuart Melia • Craftworks

Kip Snider

The largest beverage alcohol offering in volume is underrepresented with 51% of the population.  Are you leaving money on the table? Certified Cicerone® Jason Stone leads a panel of leading Beer Industry Executives.  The group will share their knowledge, experience, recommendations and vision with interested attendees.  You can use this to increase your own beer sales and enhance your guest’s experience.

 

Thomas H Talbert

Marie Molde

Chefticians: The Evolving Cross Functional Landscape

Thomas H Talbert • Culinary R&D

Marie Molde • Datassential

 

The traditional roles of chefs and dietitians are changing, influenced by flavor trends, consumer demands, federal mandates and the evolving foodservice landscape. This presentation will provide a comprehensive look at these contributing factors, along with an examination of the “Cheftician” title that has emerged as a response. How are chefs and dietitians approaching today’s culinary trends, and how will “Chefticians” grow to meet the desires of consumers in the future? These questions will guide a presentation on key issues in foodservice nutrition to ensure that your business meets regulation requirements while reflecting the needs of a dynamic industry.

 

Gerry  Ludwig

Veg-Centric: Unearthing the Potential

Gerry Ludwig • Gordon Food Service

5:00pm

CORE Silent Auction ends

Winners will be notified by Silent Auction Pro after auction ends.

5:30pm - 8:30pm

Ultimate Flavor Festival….PARTY BY THE POOL & ROSE GARDEN

Don’t miss our great sunset soiree at the beautiful pool and surrounding area. It’s our last chance together to enjoy Fabulous Culinary Sensations from our food sponsors, incredible libations - cocktails, wines, and beers from our Beverage Suppliers, and the best networking in the industry! ENJOY! We hope to see you here again next year, August 13-15, 2018!

 

(POOL & ROSE GARDEN)