2010 March Conference Schedule

The schedule which appears below is abridged. The complete March Schedule can be downloaded here.

Thursday, March 18

• 12 Noon
  Pre-Conference Activites (optional, additional fee)
• 4:00 PM
  Registration Opens

  Atrium, The Culinary Institute of America at Greystone
• 5:00 PM
  Healthy Kitchens, Healthy Lives: A World of Flavors

  Plenary Session and Welcome, Orientation and Culinary Demonstration
• 6:30 PM
  Exploring a World of Healthy Flavors

  Tasting Reception and Exhibition
• 7:30 PM
  Tasting Reception Closes

Friday, March 19

• 7:00 AM
  Registration Re-opens

  Breakfast Session
• 8:00 AM - 2:00 PM
  Plenary Sessions, Culinary Demonstrations and Demonstration Lunch
• 2:00 PM
  Walking the Greystone Campus

  Active Break
• 2:30 PM - 6:00 PM
  Plenary Sessions and Culinary Demonstrations Continue
• 6:00 PM
  Program concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 7:00 PM or later.
  Find links to Napa Valley restaurants here.

Saturday, March 20

• 7:00 AM
  Breakfast Session
• 8:00 AM
  Kitchen Sessions and Workshops

  Note: There are three hands-on cooking session periods scheduled for Saturday and Sunday. These sessions will give everyone attending the conference a chance to have a kitchen experience working along side a CIA chef-instructor. At the same time, other workshops are being offered which, while not hands-on, focus on ingredients, techniques, demonstrations, practical culinary strategies, as well as counseling techniques.
  KITCHEN SESSIONS

  Inside the Healthy Kitchen: New Skills for Healthier Lives

  These hands-on sessions are intended to provide attendees with the skills necessary to prepare several representative dishes from each of the food categories listed below.

  Third Floor Teaching Kitchens

  A. Cool Salads and Creative Dressings
  Chef Instructor: Toni Sakaguchi (CIA)

  
  

  B. Whole Grain Additions to Every Meal
  Chef Instructor: Tucker Bunch (CIA)

  
  

  C. Vegetables: Inspiration from World Cuisines
  Chef Instructor: Thomas Wong (CIA)

  
  

  D. Healthy Protein Cooking Made Easy
  Chef Instructor: Patrick Clark(CIA)

  
  

  E. Healthy Cooking with Nuts & Legumes
  Chef Instructor: Victor Scargle (CIA)

  
  

  F. Fruit-Based Soups, Salads, Sauces & Smoothies
  Chef Instructor: Scott Samuel (CIA)
  WORKSHOPS
  
  (Please download the complete schedule for listings of workshops in each period.)
• 10:15 PM
  Plenary sessions continue
• 12:15 PM
  Tasting Lunch and Exhibition

  A World of Healthy Flavors

  A walk-around tasting prepared by the chefs of The Culinary Institute of America featuring the healthy foods of the Mediterranean, Asian, Latin American and contemporary American kitchens.
• 1:30 PM
  Plenary sessions and culinary demonstrations continue
• 3:00 PM
  Break and Healthy Snack Tasting
• 3:15 PM
  Kitchen Sessions and Workshops Block 2
• 5:15 PM
  Program concludes for the Day. Enjoy dinner on your own in the Napa Valley. Please make reservations for 5:45 PM or later.
  Find links to Napa Valley restaurants here.

Sunday, March 21

• 7:30 AM
  Breakfast Session
• 8:30 AM
  Plenary Session
• 10:15 AM
  Kitchen Sessions and Workshops Block 3
• 12:30 PM
  Reflections and Demonstration Lunch

  Healthy Kitchens, Healthy Lives: The Best of Farm Fresh Calilfornia Cuisine
• 2:00 PM
  Conference Concludes