The 2007 North American Camp Food Service Workshops

 

Nutrition and Health Related Workshops

Celiac Disease and the Gluten Free Diet (offered 1 time)

Celiac Disease and the gluten free diet can be difficult for food service directors if they do not have the proper resources available to them.  A registered dietitian will review why the disease is becoming more prevalent and will offer recipes an gluten free products to sample.

Joan Butler RD, CDN, CDE, CNSD, Glens Falls Hospital

 

Being Prepared For Allergies and Special Diets at Camp (offered 2 times)

This workshop will address many aspects of special diets, from vegetarian and vegan to common and rare food allergies, dairy, wheat and other sensitivities and how these diets impact the food service program and budget at camp.

Viki Kapell Spain

 

Dealing with the Diabetic Camper (offered 2 times)

Learn the essentials of dealing with the diabetic camper.  Prepare to learn the etiology and management of the disease, carbohydrate counting and the role the food service department must play in dealing with this sometimes difficult diet.

Kelly McAffee, RN LPN Instructor WSWHE BOCES

 

Creating Wellness in the Dining Hall  (offered 2 times)

In keeping with the current trend of teaching children to make good food choices, promoting wellness initiatives in the dining hall can makes those choices simple.  We'll discuss manageable ways of introducing wellness into your food service program.

Shaz Atwell, Food Service Director at YMCA Camp Becket-Chimney Corners

 

 

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Vegetarian Related Workshops

Vegetarian Ideas at Camp (offered 2 times)

The New York Coalition for Healthy School Foods promotes plant based foods as choices for children in NYS schools.  This workshop, discusses the health advantages vegetarian foods provide, the most up-to-date information on nutrition and will offer ways to add plant based protein to foods.

Amie Hamlin, Executive Director,  NY Coalition for Healthy School Foods

 

Vegetarian Cooking Demonstration by Veg Advantage  (offered 1 time)

Veg Advantage is an organization that works with schools, colleges, camps and other food services to train them on cooking vegetarian.  This workshop will focus on vegan meat analogs, classical vegetarian recipes and heat and serve applications.  Some of Chef LexÕs creations will be:  Cajun Seared Chicken Breast over Herbed Wild Rice Pilaf with Red Wine and Mushroom Sauce Jerk ŅChickenÓ Tenders with Caribbean dipping sauce.

Chef Lex Townes, Veg Advantage

 

 

 

 

Food Service Workshops

 

Food Safety Essentials (offered 2 times)

Ecosure is the quality assurance and food safety division of Ecolab and many of their customers are among the highest volume multi-unit operators in the world.  They conducted over 60,000 food safety evaluations in 2006 and will discuss the most common critical findings and how to keep your operation from experiencing a devastating food borne illness outbreak.

Don Herrman, Director Ecosure for Northeast US and Central Canada

 

Culinary Math (offered 2 times)

Ever have problems taking your favorite home recipes and converting them to 200?  Only to find out that they do not taste the same?  Learn how to quantify these recipes using the factor method.  Also learn to cost out recipes, volume vs. weight and more.  This workshop will offer resources and handouts to make your culinary math experienceÉ.a little less intimidating. 

Sandy Cleveland, Food Service Director, YMCA Camp Chingachgook

 

 

Sauces 1 and 2  (offered 1 time)

This is a somewhat comprehensive review of sauces and how you can use them and their variation at camp in soups, casseroles or as a compliment to an entrˇe.  There is banquet as well as summer camp applications in these workshops.  If you know nothing about making sauces from scratch, this will be very informative.  If you already know a bit...it will be a great review.

Chef Brian Allen, graduate Culinary Institute of America

 

 

RichÕs Food Service Demo:  Culinary Products Line (offered 1 time)

Brought back by popular demand!  This workshop reviews baking and finishing strategies for RichÕs frozen baked, par baked and dough products and how to use their extensive line of non-dairy creamers, toppings and icings.  Learn some great ways to make ordinary products stand out and add value to your food service operation.

Chef Jake Brach , CCC, Regional Culinary Manager, RichÕs Food Service Division

 

 

RichÕs Food Service Demo:  Catering and Banquet Ideas (offered 1 time)

Learn how to make elegant deserts, fancy bread, entrees and pastries.  This workshop will review how to create a show with the banquet presentation.  Food safety issues for transporting food and on site food service will also be included.

Chef Jake Brach , CCC, Regional Culinary Manager, RichÕs Food Service Division

 

 

 

 

 

 

 

 

Management Workshops

ICCP - How to Hire and Support International Staff (offered 1 time)

The International Camp Counselor Program (ICCP) of the YMCA International will discuss the process for hiring international staff.  They will cover taxes, payroll, J1 Visas, changing visa stays, and answer other cultural questions you may have regarding these important staff.  ICCP will also have employee files of support staff candidates available to review at the vendor show on Wednesday, March 14.

Kalisma Alayon, Assistant Director, YMCA ICCP

 

Cultural Diversity:  Valuing Difference and Appreciating Others (offered 2 times)

Learn about what diversity in the workplace is and is not, how to deal with stereotypes, prejudice and discrimination.  Understand why diversity is good for business,  This workshop will discuss demographic trends and tried and true strategies in handling conflict in the workplace as it relates specifically  to diversity issues.

Valerie Orapallo, HR Trainer, Capital Employee Assistance Program

 

Farm to Camp Program ŠChoosing Your Local Farm as a Produce Supplier

(offered 2 times)

Farm to School programs are popping up all over the US and where better than camps to institute such a program.  After all, camps are actually in session during the prime growing season!  Camps will learn to buy and feature farm fresh foods on their menus and provide the camper experience with farm visits, gardening and recycling programs.

Help support your local farmers by participating in this program.

Martha Goodsell,  Executive Director,  NY Farms

 

ACA Accreditation Standards for Food Service (offered 2 times)

Receive up-to-date information on complying with the American Camp AssociationÕs Accreditation Standards for Food Service.  You will receive some practical information to apply back at your camp kitchen.

Speaker:  George Painter, Executive Director at YMCA Camp Chingachgook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food/Vendor Show Exhibitors

 


Kraft

Heinz

Vitality

Unilever

Michaels

Pinnacle

Conagra

Lamb Wesson

Icelandic

Schwans

RichÕs

Kens

Tyson

Viking Seafoods

Finger Foods

Kasa

Azar

Aladdin

Dutch Quality

Kozy Shack

Original Bagel

ReserÕs

Jennio

Pierce/PilgrimÕs Pride

Jana Tuna

Furmans

GrannyÕs Kitchen

Advance Foods

J & J Snacks

Campbells

Bush Beans

Karps

Pepperidge Farms

Equipment and Supplies

Ready Egg Farms

Ecolab and EcoSure

Flamingo Orchard Foods

NYSERDA

M & B Beverage

Soynut Butter Company

Veg Advantage

H and H Purchasing

YMCA International ICCP

General Mills


Westex