Presentations The 2009 North American Camp Food Service Conference

1. Dodging Bullets - Food Allergies are nothing to Sneeze at! Tuesday, 3:15 p.m., Wednesday, 1:30 p.m.

Dan Carusone, Community Nutrition Educator for Cornell Cooperative Extension of Washington County, N.Y.
Hear the latest in food trends, nutrition, and food allergies.

2. Wake Up and Smell the Muffins Wednesday, 9:00 a.m., Wednesday, 1:30 p.m.

John Griffin, Culinary Specialist, Ginsberg Foods
Ever wanted to learn a high volume, fresh baking system for your camp? John will show you how, just 30 minutes one day and 10 minutes the following morning, you can serve fresh bread, rolls, and muffins to your campers for breakfast. And who can resist the smell of freshly baked bread rolls and muffins in the morning?

3. Zero Trans Fat, Not Zero Trans Fun Wednesday, 10:30 p.m.

Lori Allen, Baking Instructor, Quants Food, Inc.
Looking for fun desserts to serve your campers? Lori will make a cake ingredient and transform it into cookies and cupcakes for the kids. She’ll show you how. What’s more, the ingredients are trans fat free!

4. Ready, Set, Buy! Wednesday, 10:30 a.m.

John Griffin, Culinary Specialist, Ginsberg Foods
This seminar features John’s food cost, inventory, and purchasing system he regularly presents for the NY State Restaurant Association and benefits experienced operators and novices alike. John offers simple spread sheets developed for basic food cost and food cost percentage calculations. In addition, he’ll demonstrate an inventory system everyone should use in their kitchens that emphasizes inventory and food cost control, as well as a purchasing protocol that decreases ordering errors.

5. Sprechen Sie Englisch? Wednesday, 10:30 a.m.

Mike Cahill, placement coordinator for Camp Leader
Hiring international support staff can improve your camp’s operation. Mike will share ideas, suggestions, and advice for hiring international staff for the summer season. He’ll share the latest news on the international exchange program and even show you profiles of staff eager to work in America.

6. Where’s the Farm? Tuesday, 2:00 p.m., Wednesday 9:00 a.m.

Alden Cadwell, Consultant, Sustainable Food Systems, LLC
Alden will share his obesity intervention project Let’s Get Movin,’ based at the East Boston Neighborhood Health Center. He has collaborated with farmers and educational institutions to create a local symbiotic relationship resulting in improved food services and healthier products for clients and the planet.

7. Goin' On a Bear Hunt … Gonna Need Some Good Food Tuesday, 2:00 p.m., Tuesday, 3:15 p.m.

Sara Grube, Adventure Trip Director, Camp Chingachgook
Not sure what to feed the campers on those overnights, hikes, and trips? Sara’s going to tell all: what, where, and how. Be ready to share your ideas with the group, also.

8. Round-Table Discussion Tuesday, 7:00 p.m., Dining Hall, fireside

Jim Feaster, Food Service Manager, Camp Arrowhead
Jenn Taylor, Food Service Director, Camp Lutherlyn, PA

This will be a wonderful opportunity to gather around the fire and discuss all things food. Come with your menus and recipes to share and leave with a whole collection of new recipes and menu ideas.

9. ACA Standards for Food Service Wednesday, 9:00 a.m.

George Painter, Executive Director, YMCA Camp Chingachgook
The who, what, and how of ACA membership and accreditation. George presents an overview of the American Camp Association’s standards that apply to food service.

10. Fabulous Food Frenzy Wednesday, 3:00 p.m. (this is an all-participant activity)

Jim Feaster, Food Service Manager, Camp Arrowhead
Trudy Lapasinskas, Food Service Director, Camp Chingachgook

Back by popular demand, the hands-on, team-building extravaganza will be conducted in the dining hall. Get ready to make mass quantities of mouth-watering desserts with incredible fillings, demonstrate how to serve and display these works of art, and show how to use these wonderful creations to entice and impress guests at important, up-market events.

11. Round Table Discussion Wednesday, 7:00 p.m., Dining Hall, fireside

Michael Hughes, Food Service Manager, Ashokan Conference Facility
Niki Boehm, Food Service Director, Camp Robin Hood, NH

Another fun-filled, idea-driven session, from some of the greatest cooks in camping (yes that would be you!). Bring a notebook; you’ll want to write down the recipes, menu ideas, solutions to problems, bright ideas, food jokes, and aha moments..

12. Crossing Borders Thursday, 9:30 a.m.

Chris Burke, Camp Becket Executive Director and Shaz Atwell, Camp Becket Food Service Director
There’s so much work to be done and schedules are so different! How do you successfully integrate your support staff into the camp community? Here’s how we do it at Camp Beckett. How do you do it at your camp?

13. Last moments of Sharing … Till Next Year Thursday, 10:30 a.m., Dining Hall

Join the Food Service Conference Team to share conference-inspiring moments and discuss how to go back to camp recharged, reenergized, revitalized, and stay connected to this powerful food service support family!

14. Awards Presentation/Evaluations/T-Shirt Swap Thursday, 10:30 a.m., Dining Hall

Early Morning Hikes: Take a guided walk in the Adirondack forest to a scenic overlook of beautiful Lake George. Dress warmly.

Ice Walk Lake Tour: Go for a walk on frozen Lake George. Experience the thrill of standing on a huge frozen lake and enjoy the breathtaking view of the surrounding mountains. Dress warmly.

New Comers Camp Tour: Explore all that YMCA Camp Chingachgook has to offer. A Camp Chingachgook staff member will give you a tour of facilities and answer questions. Dress warmly.

Adirondack Reception: Let's get to know each other over hors d’oeuvres, beer, and wine on the on the dining hall veranda