Chef Council Summit, Boston

Chefs from Aramark in Boston met on June 27 and 28 at Newbury College in Brookline, MA to discuss menu trends, culinary innovation, and sustainable ingredients. Thank you to Newbury College for donating the Mitten House Kitchen facilities for this summit! 

Randy Sherman, Berklee College
Jessica Albright, New England Conservatory
Peter Metcalfe, Regis College
Alex Fernandez, Newbury College
Adam Poitras, Fisher College
Mark Oshiro, Boston University

Our program began with a review of our culinary philosophy and review of GOE, Channel Growth, and OpX menu resources. 

Culinary Innovation

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The Chefs formed teams of two and cooked a mystery basket for each other. The purpose of this exercise was to collaborate on innovative food delivery and flavor profiles. Teams had access to a common pantry of produce, dairy and grocery items. A mystery basket of items will also be provided.

Mystery Basket included: Du Puy Lentils, Organic Turkish Figs, Quark, English Breakfast Radish, NY Native Garlic Scapes, Pork Belly, Spanish Mackerel, and Bell & Evans Cornish Game Hen

The logistics and requirements for the Mystery Basket are as follows:

After a tour of the kitchen and a review of the mystery ingredients, you will write your menu and submit. The menu criteria is 3 Courses

• an hors d'oeuvre or canape appropriate for an upscale cocktail party
• non-leafy green, appetizer or composed salad
• a plated entree with appropriate accompaniments, sauces and/or garnishes

Please serve (12) twelve identical pieces of your hors d'oeurve on a cocktail platter and (4) four identical portions of each plated course to be presented one after the other in proper sequence restaurant style. You have up to three (3) hours to produce this meal. 
 
Please remember that Aramark places great value on the physical safety of our employees. Chefs were asked to please come with chef coat, hat, slip resistant footwear, and a cutting glove. 

Your goal is to show culinary expertise, kitchen presence, respect for proper food handling techniques and safety.  Here is what we are looking for and if achieved a recipe for success;

• A methodical approach to menu writing
• Authentic approach to global flavors
• Appreciation for simple, local comfort food
• Creative on Trend approach to Presentation

Chef Mark Benanchietti, PCIII from MIT joined us for the critique.

Here is what the team created:

Plates by Chef Alex Fernandez, Newbury College

Plates by Chef Peter Metcalfe, Regis College and Chef Adam Poitras, Fisher College

Plates from Chef Randy Sherman, Berklee College and Chef Jessica Albright, New England Conservatory

On June 28, we were joined by Jamey Lionette, Director of Sustainable Seafood Program from Red's Best. Chefs participated in a whole fish demonstration and hands-on cooking seminar.

Aramark Higher Education is excited to partner with local fishermen to deliver sustainably sourced, premium ingredients to the campuses we serve. 

...yes, Chef Alex did kiss his fish!

Here are some of the delicious dishes created by our Chefs:

After a delicious lunch we met to discuss industry trends and menu innovation. Chefs used this information to craft their fall menus. This collaborative opportunity proved very valuable to all participants!

CIA Menus of Change

More than 400 chefs, scientists, food manufacturers and other professionals whose careers concern the intersection of food, health and sustainability gathered last week for the fifth annual Menus of Change conference. 

During the three-day event at the CIA's campus in Hyde Park, N.Y., the initiative's two advisory councils -- made up of leading scientists, analysts and foodservice business leaders -- shared the findings of the 2017 Menus of Change report. Information sessions offered insights on topics from adding plant-forward dishes to the menu and overhauling school lunch to battling climate change and increasing transparency at multi-unit foodservice operations. In his opening remarks, Greg Drescher, vice president of strategic initiatives and industry leadership for the CIA, highlighted the recently released CIA-EAT Plant-Forward Global 50 list that reflects the critical role chefs are playing in improving the global food system and influencing consumer choices.

This Special Report offers an overview of the 2017 Menus of Change report and conference, along with resources that chefs and food companies can use at their operations. Read on for a look at some of the chefs and restaurants making headlines due to their commitment to the type of healthy and sustainable food practices championed by Menus of Change.

To stay informed about what's new in food, sign up for this free e-newsletter and read SmartBrief's original industry coverage on SmartBrief.com. Follow @SB_Food on Twitter for more culinary news and updates.

Food world embraces plant-based eating
(The Culinary Institute of America)

Chefs and others in the foodservice industry are making great progress when it comes to creating menus that emphasize and celebrate plant-based foods, according to the 2017 Menus of Change Annual Report. "The idea of plant-forward eating moved from a burgeoning term in the prior year to the default phrase for capturing the rising status of vegetables and plant proteins on American menus," the report noted.
SmartBrief/Food & Beverage (6/21) 

Susilo Symposium

The second annual Susilo Symposium hosted by the Susilo Institute for Ethics in the Global Economy will be held on June 15-17, 2017 at Boston University Questrom School of Business.

The event will feature distinguished speakers and panelists, including Professor Francesca Gino of Harvard Business School, and site visits at Aeronaut Brewing, Bright Horizons, and Fenway Park, among other exciting area companies.

The Susilo Symposium will be part of a new Global Business Ethics Week, which begins at Bentley University from June 12-15 for the Global Business Ethics Symposium and teaching workshop, and then will move to BU for June 15-17.

Panels and Presentations

The program is directed specifically toward both academics and practitioners. It features over fifteen plenary and panel sessions with nearly sixty speakers, including:

• Up-to-the-minute sessions such as “Values, Culture, and Trust,” “Inherent Bias,” and “Globally Responsible Leadership.”
• A broad range of perspectives shared by speakers from China, India, Europe, and North America.
• Multiple panels and papers on issues including corporate social responsibility (CSR), and examining cases drawn from both East and West vantage points.
• Insightful speakers who challenge your assumptions, and whose sessions range from “Is It Profitable to Persuade with Purpose?” to “Publishing in Business Ethics Journals Today.”

Site Visits

The Susilo Symposium is more than a conference. It features onsite visits to global corporations and the latest start-ups, from which you will learn about today’s cutting-edge responses to challenging dilemmas. You’ll have the opportunity to learn how organizations are grappling with business ethics issues at Aeronaut Brewing, Bright Horizons, Boston Harbor Now, Panera Cares, and Fenway Park. 

In addition, the conference design intentionally builds in plenty of opportunities for networking among your colleagues and between academics and practitioners, including a Thursday evening social event, a Friday luncheon and Friday evening reception.

JWU Faculty In-Service at Fenway

Aramark Sports & Entertainment at Fenway Park hosts faculty from Johnson & Wales University.

District Manager Julie Jordan and Regional Culinary & Sustainability Director, Matthew Thompson

Fenway rooftop garden supplies the Premium Dining locations and products are also donated locally.

Aramark Managers who are also Johnson & Wales University Alumni! Chef Matthew Thompson, Ruvin Bogati, Amanda Sullivan and Ann Butzer. 

The view from the "office" today!

JWU Graduate Commencement, 2017

Chef Matthew Thompson, MBA  Johnson & Wales University, May 19, 2017

LIU Post Sustainability Dinner

Vichyssoise - Potato Leek Soup
Buckwheat Noodle Cup

Glazed Tofu Vegan Meatball

Action Station
Vegan Tostada
Moo Shu Station
               
Stationary
Beet Noodle "Pasta"
Lasagna
Veg - Bok Choy
                
Dessert
Galub Jamun
Carrot Cake
 

ACF CEC Practical Exam

Chef Matthew Thompson, CCC

April 21, 2017
Johnson & Wales University, Providence, Rhode Island

FISH COURSE

Tunisian Pan-Seared Snapper Cake with
Steamed Lobster Tail & Tarragon Beurre Blanc
Pan-Seared Snapper Cake, Sauteed Bacon & Swiss Chard, 
Steamed Lobster Tail, Spice Pickled Apple, & Tarragon Beurre Blanc
Cooking Techniques: Saute (Snapper), Steam (Lobster), Saute (Chard) 
Required Ingredients: Snapper, Lobster, Apple, Bacon, Swiss Chard
Sauce: Butter
Knife Cuts: Brunoise (Apple), Chiffonade (Chard)

SALAD COURSE

Middle-Eastern Butter, Red-Oak & Frisee Salad
Herbed Salad in Cucumber Ribbon, Falafel, Concasse Heirloom Grape Tomatoes, Marinated Artichoke, Kalamata Olive, Spiced Tahini Sauce, Champagne Vinaigrette
Cooking Techniques: Deep Fry (Falafel), Poach (Artichoke)
Required Ingredients: Bibb, Red Oak, Frisee, Grape Tomato, Artichoke
Emulsified Vinaigrette: Champagne
Knife Cuts: Julienne (Cucumbers), Chiffonade (Mint & Basil)

ENTREE

Za’atar Roasted Chicken
Whipped Cardomom Yukon Potato, Butternut Squash Puree, 
Roasted Vegetables, Chicken-Mustard Veloute
Cooking Techniques: Roast (Chicken Breast), Boil (Potato) 
Braise (Chicken Thighs), Roast (Large Dice Vegetables)
Required Ingredients: Chicken, Carrot, Beet, Turnip, Celeriac, Yukon Potato
Sauce: Veloute (Roux)
Knife Cuts: Large Dice 

Tunisian Pan-Seared Snapper Cake
1 lb Snapper
1/2 cup finely chopped onion
3 garlic cloves, chopped
1 ½ tablespoons chopped fresh parsley
1 ½ tablespoons dried cilantro
½ tablespoon ground cumin
1 teaspoons coarse kosher salt
½ teaspoon ground ginger
¼ teaspoon ground black pepper
½ tbsp lemon juice
1 egg
1 tbsp cornstarch
2 tbsp (approx) panko bread crumbs

Steamed Lobster
Steam 2 lobsters, set tails aside
Use Shells for Bouillabaisse
Poach tails in bouillabaisse prior to service

Sauteed Bacon & Swiss Chard
1 large bunches rainbow chard
1 tablespoons apple cider vinegar
1 tablespoons mild hot sauce
1 teaspoons light brown sugar
½ tablespoon vegetable oil
3 ounces bacon, finely chopped
½ large onion, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper, to taste

Tarragon Beurre Blanc
⅔  cup dry white wine
¼  cup chopped shallots
½  teaspoon whole black peppercorns
2 large tarragon sprigs
3 tablespoons butter, cut into small pieces
1 teaspoon chopped fresh tarragon

Spiced Pickled Apples
½ ounce Whole Allspice
½ ounce Cinnamon Sticks
2 Cloves
1 pint cider vinegar
1 cups water
2 cups honey
2.5 pounds sweet apples, quartered and cored

Falafel
½ pound (about 1 cup) dry chickpeas, soaked overnight
¼ cup onion minced
⅛ cup chopped fresh parsley
2 cloves garlic roasted
¾ tbsp flour
¾ tsp salt
1 tsp cumin
½ tsp ground coriander
⅛ tsp black pepper
⅛ tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying 

Middle-Eastern Salad
1 head butter lettuce
1 head red oak lettuce
1 head frisee lettuce
2 sprigs fresh basil
2 sprigs fresh mint
2 globe artichokes
1 english cucumber
1 pt heirloom grape tomato
½ pt kalamata olive

Tahini Sauce
½ cup tahini sesame seed paste
¼ cup lukewarm water
2 cloves roasted garlic
⅛ cup fresh lemon juice
⅛ tsp salt

Champagne Vinaigrette
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Mediterranean Roasted Vegetable Medley
4 ounces carrot
4 ounces celeriac
4 beets
4 turnip
1 cup onion diced
4 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
1⁄2 teaspoon chives
salt and pepper, to taste

Za’atar Roasted Chicken
For the Marinade
2 lemons, juiced
½ large lemon, sliced
7 large garlic cloves, lightly crushed
1 medium onion, minced
⅔ cup olive oil
1 tbsp ground sumac
1 tbsp allspice
1 tbsp cinnamon
1 tsp smoked paprika, more for later

Remaining Ingredients
1 chicken, bone in, skin on
Salt and pepper
3 tbsp Za'atar, divided
1 tbsp toasted pine nuts
½ cup chopped fresh parsley leaves

Chicken-Mustard Veloute
3 cups chicken stock
4 tbsp dijon mustard
1 oz clarified butter
1 oz all-purpose flour

Whipped Potato
3 cups whole milk
½ tablespoon salt
30 ounces yukon potato, peeled, cut into 2-inch cubes
½ small onion, peeled, quartered
2 ½ tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives

Butternut Squash Puree
1 medium-to-large butternut squash

Second Annual RI High School Culinary Competition

Welcome to the Second Annual Aramark Rhode Island Culinary Competition! We are glad you are here. At Aramark, we believe that recognizing and fostering talent begins at a young age. And we are so proud of each of this year's finalists. They have impressed us in the early stage competitions with their skills, creativity, and enthusiasm for their craft. 

Today's challenge will require all those skills and more as they face a market basket of ingredients and are required to prepare a school lunch meal that meets all the National School Lunch Program guidelines. Each team has received a preliminary list of ingredients that will be available to them today but what they don't know until they walk out on that stage is that there are a few 'surprise ingredients' for the taking!

And while it's not required that they use these ingredients and therefore not as difficult as the famed Food Network Chopped kitchen, our judges today will be looking to see just how nimble these teams are. Are they daring enough to pick up a few ingredients they hadn't thought about using and incorporate them into their dish? Will they choose to 'think on their feet' as no doubt will be necessary in the real culinary world? 

We'll see! And so, once again thank you for your attendance and for your support of these up and coming culinary stars!

Sit back, relax and enjoy the show!

-The Rhode Island Aramark K12 Education Team

Read about this event in The Chariho Times

JWU Career Fair

I visited six Hospitality Management classes at JWU. Check out my classroom presentation to students:

We then attended the career fair and met over 120 students and signed more than 70 up for our S2L and A2L programs. The following day we interviewed 21 students for the program!

Washoku: Japanese Culinary Summit

Chefs from Aramark Higher Education and Business & Industry, gathered at Boston University on January 23, 2017 to learn about Washoku, cooking traditional Japanese cuisine. The seminar was sponsored by the Ministry of Agriculture, Forestry and Fisheries of Japan. Chefs from Japan, including Chefs Makoto Takano, Takuya Sakamoto and Takayuki Moriya, shared their knowledge of Japanese cuisine and food culture and methods for using Japanese products in authenic cookery. 

Fundamentals of Japanese Cuisine

The fundamentals of traditional Japanese cuisine lie in meals that combine cooked rice, barley or grains as a main dish, then seafood, vegetables or seaweed with fermented seasoning, and side dishes that feature dashi. Side dishes are principally chosen for their richness in protein, so fish, meat, and tofu are common, and accompaniments primarily feature vegetables, potatoes and so on that are not present in the main dish, with a soup prepared to go with the main dish. Menus following this framework are called "Ichiju-sansai" - three dishes with one soup. The most distinctive feature of the Ichiju-sansai menu is that the soup and vegetables all exist to enable the rice to be eaten. Ichiju-sansai should be thought of as having rice as the main dish, with the other components as side dishes. These meals can be considered exceptionally healthy. 

Cooking Methods

There are various cooking methods and techniques used in main or side dishes in Japanese cuisine such as simmering, grilling or frying, steaming, boiling, dressing and deep-frying. By mixing and matching these over many different ingredients such as seasonal vegetables or mountain vegetables, seafood or seaweed, a rich assortment of dishes can be chosen to create a lively table setting full of variety.

Raw Food and Sashimi

One method of food preparation that is quite particular to Japanese cookery is raw food and sashimi. Ingredients are sliced raw then arranged on a plate and garnished with Japanese seasonings, condiments, and accompaniments. Seafood is mainly used, and much care and attention are put into its selection, the manner of slicing, and the arrangements employed, even in this modern age. The techniques involved in keeping ingredients in their freshest state, coupled with the skill involved in arranging them, create dishes that can be considered true accomplishments. Sashimi is garnished with condiments such as wasabi or ginger, along with
accompaniments such as shredded daikon radish and perilla leaves that are called "tsuma" and "ken" respectively, but balancing all the elements including compatibility with the fish, the prevention of microbes, and simple beauty, is a labor of love.

Grilled Dishes ("Yakimono")

Fish "shioyaki" is made following a traditional process of sprinkling salt on fish then carefully grilling it on an open flame.

Simmered Dishes ("Nimono")

This is a very popular method of food preparation worldwide, but in Japan, there are many soy-based fermented seasonings such as soy sauce or miso that are used to enhance the taste while making the most of the natural flavor of the ingredients.

Dressed Dishes

Ingredients that are boiled and seasoned, such as greens with bonito, follow a process hereby they are boiled, then the froth is removed, and they are rinsed with water to preserve the texture.

Stir-Fried Dishes

Cooking with heat and oil is known as stir-frying. This technique is rarely seen in traditional dishes but is frequently used nowadays and is breadthening the scope of Japanese cuisine.

Noodles

There are many staple foods that involve turning wheat, buckwheat or grain into flour then cooking it. Typical examples are noodles such as udon and soba.

Dashi

Dashi, in Western food, would be "bouillon" - and in Chinese food, it is known as "soup." The fundamental difference to the sweetness, sourness bitterness and spiciness found in cookery, it is used to add the "fifth taste" - umami - that comes from ingredients such as meat and vegetables or mushrooms and seaweed. Dashi does not just add the umami component to dishes but also contains nutrients and delivers aroma. It has gained its place as a fundamental flavor of Japanese cuisine. Typical examples are katsuo (bonito) and konbu (kelp), but there are many types of dashi including ingredients such as shiitake mushrooms, vegetables, fish bones or niboshi (dried sardines). The work involved in preparing dashi requires a great deal of time, care and attention, so even in Japan, a high percentage of dashi uses granulated dashi
(hondashi, etc) as a substitute.

Making traditional Dashi, with kombu & bonito 

Primary Japanese Seasonings

The primary Japanese seasonings include salt, sugar, miso, soy cause, vinegar, sake and mirin.

Soy sauce: Koji (malt) mold is added to steamed soya beans and toasted wheat and this is then mixed into a saline solution to produce "moromi" - the unrefined fermenting mash - and when
fermentation is complete, the liquid is filtered and pasteurized to produce the final product.

Miso: Steam soya beans, add salt to the mash, decompose with koji mold and allow to age. Miso is generally prepared from late spring to early summer and can be left to ferment throughout the summer.

Mirin: Using rice, malted rice, and shochu or cooking alcohol as the raw materials for fermentation, mirin is around 14% alcohol and has a sugar content of around 40-50%.

Vinegar: Acetic acid bacteria is added to a base of grain, such as wheat or corn, and the mixture is allowed to ferment. It has a characteristic clear, refined taste and is used in sushi, pickles, dressings and so on.® Shiokoji: Take koji mold and add salt and water then allow to ferment for around a week to create this traditional Japanese seasoning. Primarily used as a pickling bed for vegetables or fish, but since around 2011, more diverse uses have gained popularity.

Chefs then applied their knowledge of cuisine and seasoning to create the following dishes:

Shrimp & Scallop Teriyaki

Stirfried Miso Eggplant

Chawanmushi (Savory Soft Egg Custard)

Kakiage (Mixed Seafood & Vegetable Tempura) Served with Tare Sauce 

Stirfired Shiokoki Pork & Vegetables

Vegetable Miso Soup

The following day, Chefs from Boston University partnered with the Japanese Chefs prepare a Japanese Food Fair featured at the GSU Dining location. 

Wheaton College Student Cooking Competition

On November 10, 2016, Wheaton College held a student cooking competition of which I was asked to be a tasting judge. It was my pleasure to serve alongside Chef Anthony Tarro of Siena Restaurants.

Chef Anthony Tarro of Siena Restaurants  

Chef Matthew Thompson, Aramark Regional Executive Chef

There were three teams made up of various Wheaton College students. 

Team 1: Bipimbap

Team 2: Chicken Linguini

Team 3: Jollof Rice

Here were the rules from Chef Adam, Executive Chef, Wheaton College:

Iron Chef Comp
 
Each Group has 2 hours to prep and mise en place their dishes the day prior to service. This time will start after a quick tour and a safety brief as well as sanitation guidelines. Please be aware you will need to wear non-slip shoes (we can provide no slip covers). We will provide aprons, side towel and hats. All food will be ordered based on your recipe. You will also have access to a select amount of pantry items. The window for prep time will be from 12-5 pm. You are responsible for plates or platters (you will be able to choose from the selection we have…I would suggest gathering these items the day before and have a plan of how you are going to plate your dish
 
Prep day judging
One day one you will be judged on the following
Organization
Sanitation
Knife Skills
Proper cooking technique
 
Day Two
You will have 2 hours to complete your dish
Judging start at 5:30 sharp no exceptions
Each team will be given a number and that will determine the order in which you are judged.
For example team 1 will start at 3:30 and serve at 5:30
Team 2 will start at 3:45 and serve at 5:45
 
Day 2 you will be judged on
Organization
Sanitation
Knife Skill
Proper cooking technique
Flavor profile
Plate presentation

These were the final Dishes: 

Bipimbap: A Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul and gochujang, soy sauce, or doenjang. A raw or fried egg and sliced meat are common additions

Fettuccine Pasta with Prosciutto, Chicken, Peas, and a Cream Sauce with Baked Rosemary Flatbread 

Jollof Rice also called Benachin, is a one-pot rice dish popular in many West African countries. It is the progenitor of the Louisianian dish jambalaya. Jollof rice can be served with any kind of meat or chicken, this one served with chicken gizzards.

And the whole team

Congratulations to winning TEAM 2!! Chef Adam and I concluded that we would compete against each other next semester and invite these students to judge us. it was a pleasure to work with this great group of students!

LIU Post Sustainability

Speech transcript from:

The Annual Long Island University, Post Campus
Sustainability Dinner & Awards Ceremony

Hunter Lovins, Keynote Speaker

Tuesday, April 12, 2016: Tilles Center Atrium

Welcome again to our annual sustainability dinner. I've had the pleasure to be engaged with the LIU Post sustainability team furthering efforts here on campus. Thank you to the sustainability committee for providing me the opportunity to speak briefly to you.  

Long Island University Post Campus, Local & Sustainable Food partnerships

Dr. Carlin mentioned earlier about many of the sustainability accomplishments and projects we have been engaged in over the past year. I am very happy to see the progress that LIU Post has had on campus in a short period of time. Aramark is enthusiastically looking forward to further partnerships with LIU to drive the culture of sustainability on campus that Dr. Carlin mentioned. 

As the Regional Culinary and Sustainability director I am frequently asked to speak on a variety of topics. Most notably sustainable foods, environmental sustainability, industry trends in higher education dining, allergens, food safety and health and wellness. Over my past 19 years in the industry I have certainly seen many changes. Our responsibility as Chefs has changed significantly from that of provider to include things like educator, sustainability advocate and dietitian. 

As someone who frequently has the opportunity such as this to engage with students, I recognize my responsibility to help form future eating habits. I've been striving lately to determine how to make better food choices myself. By "better" I mean, holistically: focused on health & wellness, reducing waste and carbon footprint, while procured responsibly. 

It is necessary for us to consider the bigger picture of what impact sustainability will have -or more appropriately, will NEED to have on our global food culture. We do face some severe challenges particularly in the next 10-20 years when the needs of a growing global population will force an increasingly larger number of us to go hungry. Simply raising more cattle or growing more crops is not going to be enough to meet that need. 

In the last 50 years global meat consumption has quadrupled to 300 million tons. As populations get richer, their consumption of meat, dairy and eggs also rises. The current rate of population growth is projected to reach 9.7 billion by 2050. At this exponential rate, we will need at least 70% more meat protein than we already have. The anticipated world population by the end of the century will crest 11 billion. UN studies have estimated that unless our dietary choices change we could face a global collapse in as early as 30 years. 

Facing this challenge, it is easy to look to the world's ocean for possible solutions. Covering the majority of our planet, there is more opportunity here than land-based food systems. However, our fisheries are 2.5 times larger than what our oceans can sustainably support. We take far more fish from the ocean than what it can naturally replace. Our global marine life has been slashed in half. Over 90% of world-wide swordfish and tuna populations have disappeared since 1950. We need to alleviate the pressure here by turning to aquaculture. Yet while aquaculture has made significant improvements and a noticeable impact on our global food supply continued advancements must be made on fish feed and habitat conservation. 

What do we do? We could all become vegan! While THAT would be incredibly difficult to regulate world-wide, there are certainly some valuable learnings we can all take from the vegan diet. Perhaps Michael Pollan said it best when he said that everything he's learned about food and health can be summed up in seven words:

"Eat Food, not too much, mostly plants." -Michael Pollan

Adopting this dietary choice means its likely you're eating caloric-light yet nutritionally dense foods. I recently traveled with some business colleagues to Portland, ME where we visited a popular tapas place. As the chef of the group I was nominated to order for the tables. Interestingly enough the unanimous vote was that the two best dishes of the night were the smoked carrots and ras-al-hanout spiced pan-roasted cauliflower -ironical the only two vegan dishes. As Chefs its not about making vegan food popular, it's about making great tasting food and sustainable ingredients just taste great -oh and it just happens to be vegan. 

The focus on global sustainability will allow us to tackle the much larger issues like world hunger and innovative farming opportunities to feed our ever growing world population. Embracing the challenge of summarizing world-wide sustainability efforts our team was tasked with creating an entirely local and sustainable vegan meal taking full advantage of the great seasonable ingredients available here on Long Island.

Big Thank you to our catering director Greg & his team for waiting on us tonight and Chelsea our District Marketing manager for putting together the marketing materials to communicate where we sourced our ingredients. Lastly, Chef Justin and his team for creating this vegan dinner for us to enjoy. I'd now like to introduce Chef Justin Poly introduce you to tonight's menu you're about to enjoy.

Sustainable Pioneer award, April 2016

Last year Aramark piloted a program called the Uncomfortable Dinner Party at the National AASHE Conference. While our intention is certainly not to make everyone uncomfortable, when discussing sustainability there are many topics which are sensitive to speak about in mixed crowds. Certainly not everyone in the room today is vegan, yet we offered an entirely vegan menu. There will be many pounds of of food scraped from plates today and addressing food waste is a real issue. As I had mentioned earlier we are fortunate that today is a day we get to eat -and that cannot be said for everyone world-wide. Not only do we get to eat, but we will eat a meal prepared today by our own private chef, from the best organic farms available on Long Island. There are quite a few socioeconomic issues with even the types of food we consume. 

The idea behind the uncomfortable dinner party is openly discussing these issues. Both the good and the ugly -and not for the purpose of causing guilt, but to clearly discuss opportunities for improving our world-wide food system. As we invite you to the buffet to enjoy tonight's dinner, we have placed on your table some discussions topics. These are questions designed to spur conversation about our own food culture. 

I was invited several week ago as a guest speaker to Dr. Brown's environmental sustainability class. One of the topics for discussion is how students today can affect global change and make a real impact. As Dr. Carlin pointed out earlier, the secret is driving and expanding our on campus food culture. You as students can make a real and meaningful impact on sustainability on campus, across the state and globally as you enter the work place. Use these topics as a genesis to having the difficult conversations to help change the world. 

Chef Justin Poly and Chef Matthew Thompson, Recipients of the Sustainable Pioneer Awards, April 2016