2022 National Conference Registration Book - 4

GENERAL SESSION
Thursday, July 14 * Let's REvisit the Topic of Food. How Important is it, REally?
MICHAEL RUHLMAN
Let's REstart our national conference by revisiting the history, evolution, and experiences around food. How does
food shape our lives through the lenses of physical and emotional wellbeing? It is a pure joy to be around food. The
two-time-Beard-Award-winning author and cook, will talk about something too many people take for granted, food,
or more precisely the evolution of our thinking about food. Over the course of the quarter century, Michael has been
writing about chefs and the professional kitchen, from the CIA to The French Laundry to Anthony Bourdain and No
Reservations. He will address food and its relationship to human evolution all the way up through the rise of the celebrity
chef, the rise in food related illness, and what the new food world will look like when we are finished with, or reconciled
to, Covid. This is easy, because food is at the center of all of our lives.
GENERAL SESSION
Friday, July 15 * Benefits and Myths of Contract Management (Part 1)
JIM EICKHOFF, JOE FISHCHIONI, CAM SCHAUF
NACUFS is composed of member institutions that run self-operated, contracted, and hybrid models of food
service operations. This session will provide attendees with a great perspective on how contract companies can
add value to their operation. Join this panel discussion to hear experts from large and small contract companies,
along with representatives from NACUFS member institutions working with contractors, share insights on
contract-managed operations. Discover why and how a contract company considers managing a dining
program, what benefits they can bring to the table, and common myths about contract companies. During this
rapid session we will ask the panelists candid and invigorating questions and the answers will generate insights
while REigniting your curiosity about contract management companies.
Friday, July 15 * The Value of your Dining Program: College Leadership Perspective (Part 2)
JULIE BANNISTER, DR. TJ LOGAN, PAM SCHREIBER
Collegiate foodservice leaders from across the country will share their perspectives on how collegiate dining
programs contribute to the student experience. The panelists will discuss the value of dining programs and how
they are viewed by college and university leadership and administrators and share the vision and direction for
the future of college dining. Discover how Dining Services can collaborate with academic and administrative
departments, the importance living lab dining can create for the student, and the core values every collegiate
foodservice operator should consider. This rapid session will inform attendees on how college leaders view dining
operations and how dining operators can REimagine their roles.
Explore Sessions! NACUFS.org/Events/2022NC/Session-Details
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http://www.NACUFS.org/Events/2022NC/Session-Details

2022 National Conference Registration Book

Table of Contents for the Digital Edition of 2022 National Conference Registration Book