Presentations     The 2011 North American Camp Food Service Conference

 

  1. Introductions   Tuesday, 12:45 p.m. (this is an all-participant activity)

Viki, Shaz & the Conference Committee

Mix, mingle, break the ice and get to know the other conference participants.

 

  1. Fabulous Food Frenzy   Tuesday, 1:45 p.m. (this is an all-participant activity)

Trudy Lapasinskas, Food Service Director, Camp Chingachgook

Jim Feaster, Food Service Manager, Camp Arrowhead

Food Service team building at its best!!  We’ll challenge each other to make Fun Foods for Kids then demonstrate service and display of these works of art to impress our guests.

 

  1. Menu Planning 1 (Sodium your cover is blown!) - Tuesday, 2:30 p.m.

Linda Crowley MS, RD, CDN, Dietician-Nutritionist, Guilderland YMCA/Ellis Hospital Schenectady

Don't underestimate the willingness of kids to eat healthier foods!  Camp is positioned to make a tremendous impact on our nation's youth.  Linda guides us in revising our menus to meet the new 2010 Dietary Guidelines and in identifying and reducing hidden sodium sources and solid fats to help decrease the risk of chronic diseases.

 

  1. Multiple Uses for Rich’s Products (Dough to the Rescue) Tuesday, 3:45 p.m.

Viki Kappel Spain M.Ed., Camp Food Service Consultant, Author

Viki shows us multiple applications for using her favorite Rich’s frozen dough products and shares her emergency rescue solutions.

 

  1. Nutrition Statistics for New Comers Tuesday, 3:45 p.m.

Linda Crowley MS, RD, CDN, Dietician-Nutritionist, Guilderland YMCA/Ellis Hospital Schenectady

Join Linda in an informational session to hear important nutrition statistics that the ‘old timers’ are familiar with.

 

  1. Ice Walk Lake Tour or Camp Tour Tuesday, 5:00 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. OR 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.

 

  1. Adirondack Reception Tuesday, 5:30 p.m., Dining Hall

Join us for Happy Hour and enjoy some hors d’oeuvres, juices, beer, and wine.

 

  1. Roundtable Discussion   Tuesday evening, 6:45 p.m.,

Viki Kappel Spain M.Ed., Camp Food Service Consultant, Author

Linda Crowley, Dietician-Nutritionist, Guilderland YMCA/Ellis Hospital Schenectady

“Ask a dietician” – Linda will join us with our round table tonight, so gather round and bring your questions!

 

  1. 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.

 

 

  1. Menu Planning 2 - Wednesday, 8:45 a.m.

Linda Crowley MS, RD, CDN, Dietician-Nutritionist, Guilderland YMCA/Ellis Hospital Schenectady

In this follow up session, we’ll continue to explore the planning of affordable, healthy cycle menus, which meet the dietary guidelines, and that campers will eat and enjoy!

 

  1. Hummus on the Menu (Not so Humble Hummus) - Wednesday, 10:00 a.m.

Michael C. Stewart, President/CEO, Eva Gourmet, LLC

Eva Gourmet is a hummus & dip manufacturer from Utica, Central New York, producing vegetarian, low fat, low sodium, gluten free products. Michael will demonstrate healthful, plant-based, alternate protein options.

 

  1. Equipment - Store, Prepare and Serve with Confidence Wednesday, 11:15 a.m.

Christine Grossman, Non Foods Specialist Ginsberg’s Foods, Inc,

Joan Wilson, J Wilson Marketing

Dear Mom and Dad, Camp is such an adventure, but the kitchen is not!  Find out how to address temperature, avoid hazards, be more efficient and have your operation run smoother with the latest products available.

 

  1. 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. 

 

  1. Economical Cuts of Meat (Don’t be Deceived) Wednesday, 1:45 p.m.

John Griffin, Culinary Specialist, Ginsberg’s Foods

John will share recipes and show us how to determine the most economical protein cuts of meat, poultry and seafood by taking required labor, skill and waste into account.  He’ll also show calculations of actual plate costs of proteins.

 

  1. Special Dietary Requests (May I See the Food Labels?) - Wednesday, 3:00 p.m.

Viki Kappel Spain M.Ed., Camp Food Service Consultant, Author

Vegan, vegetarian, celiac, dairy allergy, egg allergy the list is endless.  How prepared are you when a guest with special dietary needs drops in from the blue?

 

  1. Culinary Math (Where Are Those Records?) Wednesday, 4:15 p.m.

Mike Food Gaynord, Food Service Director, Indianhead Camp

Mike is focusing on Food Production Math - determining portion size and calculating production quantities, while ensuring that sufficient is produced with no waste or left-overs, no matter what your service style

 

  1. Group Photo Wednesday, 1:30 p.m. (this is an all-participant activity)

 

  1. Round Table Discussion   Wednesday, 6:45 p.m.,

Viki Kappel Spain M.Ed., Camp Food Service Consultant, Author

Shaz Atwell, Food Service Director, Camp Becket, MA

Two groups will discuss either Cutting Cost in The Food Budget or Introducing Healthy Items into Your Menu.

 

  1. Interviewing & Employing Staff for your Camp Kitchen (Red Light, Green Light) Thursday, 8:45 a.m.

The Conference Committee Team

Join in the reality show voting and meet celebrity applicants.

 

  1. Until Next Year - Awards Presentation/Evaluations/T-Shirt Swap Thursday, 10:00 a.m., Dining Hall

All Participants

Share conference-inspiring moments with the Conference Team.  Prepare to return to camp recharged and ready for the summer!  Ask any unanswered questions now.  We’re all here to help, so stay connected to this powerful food service support family! Complete your evaluations – they are an important tool for us to use when planning next year’s conference.

 

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