Presentations     The 2010 North American Camp Food Service Conference

 

 

1.     Welcome/Orientation Tuesday, 12:30 p.m.

George Painter, Executive Director YMCA Camp Chingachgook

Welcome to the Camp Food Service Conference.  We’re so glad that you’ve joined us!

 

2.     Mixin’ it Up   Tuesday, 12:45 p.m. (this is an all-participant activity)

Shaz Atwell & the Conference Committee

Mix, mingle, break the ice and make new friends.

 

3.     Fabulous Food Frenzy –  Tuesday, 1:30 p.m. (this is an all-participant activity)

      Trudy Lapasinskas, Food Service Director, Camp Chingachgook

      Jim Feaster, Food Service Manager, Camp Arrowhead

      Get ready for this competitive team building activity!!  We’ll make Fun Foods for Kids then demonstrate how to serve and display these works of art to impress our young guests.

 

4.     Getting Sam I Am to Eat Green Eggs and Ham - Tuesday, 2:45 p.m.

Sally Longo, Chef/owner of Aunt Sally's Catering, Authoress

Garnishing and presentation of camper friendly foods; Practical tips to enhance the appeal of food and the buffet table - It doesn't matter if it's delicious when they don't want to eat it!  Amongst other foods, sample Green Eggs and Ham and try your hand at creating a Meringue Mushroom.  Sally will also highlight simple, practical ways for your food service staff to look more professional.

 

5.     To Inventory and Beyond!! Tuesday, 4:00 p.m.

      Jenn Taylor, Food Service Director, Camp Lutherlyn, PA

      Examine the ins and outs of camp food service costs with Jenn and discuss Food Service cost controls.  Explore the inventory software that she uses and learn the efficient ways of controlling costs that she’s discovered in her 13 years of being in Camp Food Service.

 

6.     Ice Walk Lake Tour Tuesday, 5:15 p.m.

      YMCA Camp Chingachgook Staff Person

      Enjoy a walk out on frozen Lake George.  Experience the rush of standing on a huge frozen lake and savor the breathtaking view of the surrounding mountains.  Dress warmly.

 

7.     New Comers Camp Tour Tuesday, 5:15 p.m.

      YMCA Camp Chingachgook Staff Person

      Explore all that YMCA Camp Chingachgook has to offer.  A Camp Chingachgook staff member will give you a tour of our facilities and answer any of your questions.  Dress warmly.

 

8.     Roundtable Discussion –  Tuesday evening, 6:45 p.m., Dining Hall, fireside

      Jim Feaster, Food Service Manager, Camp Arrowhead

      Shaz Atwell, Food Service Director, Camp Becket

      This will be a wonderful opportunity to gather around the fire and discuss things us foodies have an interest in. Come to the discussion and talk about new trends in Food Service.

 

9.     Early Morning Hikes  Wednesday, 7:00 a.m., Thursday, 7:00 a.m.

      YMCA  Camp Chingachgook Staff person.

      Take a guided walk in the Adirondack Forest to a scenic overlook of beautiful Lake George.  Dress warmly.

 

10.  Vollrath EQ - Wednesday, 8:45 a.m.

Jill vanMenxel, District Sales Manager for the Vollrath Company

Improve your EQ score with Equipment solutions from Vollrath.  Jill will tell us about their Cost Effective Equipment Solutions, Energy Efficient Products, Environmentally Responsible Equipment, Excellence in Support and Service and Economic solutions for tight budgets.  And…she has door prizes for everyone from Vollrath!

 

11.  SteakEZE Idea-ology - Wednesday, 10:00 a.m.

Joey Attonazio, of AdvanceFoods/MidState Food Brokers

SteakEZE BreakAways: One item, many applications.  Joey will discuss meat blocks, marinades and muscle structure and tell us about the popularity of the Cheese steak sandwich, while demonstrating the different applications of this very versatile product.

 

12.  One Potato, Two Potato, Three Potato, Four!Wednesday, 11:15 a.m.

John Griffin, Culinary Specialist, Ginsberg’s Foods

Culinary Math- calculating portion cost and cases needed, by using simple spread sheets.  Developing and constructing a Menu from small to large scale service.  Recipe writing for the professional and others in your kitchen - keep it simple and specific.   John will also discuss case and portion calculations, recipe development, and food cost.

 

13.  Vendor Food Show Wednesday, 12:30 p.m.

      Quandt’s Foodservice Distributors, Inc

      Vendors will feature some new items & ideas that fit in with current food trends, for you to use at camp.   They’ll offer creative recipe ideas and uses, theme meals and multiple uses for their products, which you can taste test and even take a few samples with you. 

 

14.  Three little fish… swimming in a dish Wednesday, 1:30 p.m.

      Brian Shea, Eastern Shores (USA Clam Company) and Mid State Food Brokers,

      Dave Cassel, Alaskan Seafood Company

      Brian and Dave will feature lean protein options for camp friendly meals and share menu ideas that will appeal to campers.  Dave will tell us about the sustainability of Alaskan Seafood and prepare samples for us to try.

 

15.  Voila!!! - Wednesday, 2:45 p.m.

Sally Longo, Chef/owner of Aunt Sally's Catering, Authoress

      Quality food prepared ahead with flair.  Sally will show us do-ahead methods that will increase the variety and quality of our menus; Making use of down-time to prepare ahead and getting double duty out of recipes.  Taste Aunt Sally's most popular do-ahead chicken dish and receive a copy of “Aunt Sally's Adirondack Kitchen”.

 

16.  Easy, Peasy Vegan Meals Wednesday, 4:00 p.m.

      Michael Hughes, Chef Manager of the Ashokan Center, Olivebridge, NY for 20 Years

      We will discuss food items that can satisfy the pickiest of vegans and Michael will demonstrate some of the recipes that he’s become known for.  Please bring examples of some of the foods that you prepare to satisfy your vegan guests.

 

17.  Group Photo Wednesday, 5:15 p.m. (this is an all-participant activity)

      YMCA Camp Chingachgook Staff Person

      Flash your pearly whites and say cheese whiz!

 

18.  Adirondack Reception Wednesday, 5:30 p.m., Dining Hall

      YMCA Camp Chingachgook Staff

      Join us for Happy Hour and enjoy some hors d’oeuvres, beer, and wine on the veranda of our Adirondack dining lodge.

 

19.  Round Table Discussion –  Wednesday, 6:45 p.m., Dining Hall, fireside

      Mike Gaynord, Food Service Director, Indianhead Camp

      Shaz Atwell, Food Service Director, Camp Becket, MA

      Get ready for another fun-filled, idea-driven discussionBring a travel drive, a notebook and your recipes to share and get copies of everyone’s ideas to take home to your computer.  You’ll want to remember all the recipes, menu ideas, solutions to problems, bright ideas, food jokes, aha moments etc.

 

 

20.  Taste the Difference! Thursday, 8:45 a.m.

      Jenn Taylor, Food Service Director, Camp Lutherlyn, PA

Have a taste of foods that have been prepared from scratch and learn ways to introduce scratch food preparation into our kitchen, (even with a small staff).  Jenn will share her recipes to help you when you return to your kitchen.

 

21.  You Ate That at Camp...And Mom Approves!Thursday, 10:00 a.m.

Marlo Mittler dietitian and co-founder of Foodwize, pediatric and adolescent nutrition consultant for camps and schools, providing nutrition education, menu planning and analysis.

Marlo will discuss an innovative approach to feeding kids more healthfully at camp and show you how to actively fight obesity, while offering nutritionally sound, camper pleasing, parent-approved food choices that will allow your camp to market your dedication to wellness to parents and health care providers.

 

22.  ‘Till Next Year - Awards Presentation/Evaluations/T-Shirt Swap Thursday, 11:15 a.m., Dining Hall

      All Participants

Share conference-inspiring moments with the Food Service Conference Team.  Get ready to go back to camp recharged and ready for the summer! If you haven’t found answers to any of the questions that you came to the conference with, now is the time to get them! We’re all here to help, so stay connected to this powerful food service support family!

     

      Please complete your evaluations – they are an important tool for us to use when planning next year’s conference.

 

23.  ACA Standards for Food Service Please speak with George to set up a time to meet

      George Painter, Executive Director, YMCA Camp Chingachgook

      The “Who, What and How” of ACA Membership and AccreditationAn overview of the American Camping Association’s standards that apply to food service.

 

 

Thank you for your participation in the conference.  Safe travels home.