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-2/8/2023

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02/08/2023 8:30 AM
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-2/8/2023

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Sponsor Gallery

02/08/2023 8:32 AM
Brainstorm Board

-2/8/2023

Welcome

-2/8/2023

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Welcome

02/08/2023 8:45 AM
Land Acknowledgement

-2/8/2023

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Land Acknowledgement

02/08/2023 8:46 AM

ACA Virtual Event Land Acknowledgement

Things We Learned the Hard Way: 10 Tips for Operational Success in the Kitchen

General Session -2/8/2023

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Things We Learned the Hard Way: 10 Tips for Operational Success in the Kitchen

02/08/2023 8:55 AM
Developing and maintaining a camp foodservice program is an integral part of a successful summer. Through years of experience in group dining the team at Campus Cooks has learned some lessons the hard way, and we’re ready to share our secrets with you. From how to motivate and inspire your culinary talent to creating menus both campers and staff will remember for years to come, we’re opening our playbook and arming you with the information you need to lead your kitchen with confidence.

Beth Crawford and Amanda Haun, Campus Cooks

Beth's photo

Beth Crawford is a passionate supporter of growth and professional development. As a regional sales manager for Campus Cooks, Elizabeth parlays this passion into a consultative approach designed to provide her clients with a fully customized dining experience in the university, camp, and private school sectors. She advocates for greater understanding of how nutrition can positively affect mental health and how experiences around the dining table create and shape communities.

Amanda's photo

Amanda Haun brings 20 years of experience in the restaurant hospitality industry specializing in operational management. As a district manager at Campus Cooks, Amanda leads and manages over 40 private chefs focusing on a seamless operation to aid client and employee retention. Her passion for culinary shines through as she challenges and trains her employees to create new culinary dishes outside their realms. An avid backpacker, Amanda has a sense of wanderlust to see the world and different cultures, seeking adventure through unique experiences.

Small Group Discussions, Brainstorming, and Idea Sharing

-2/8/2023

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Small Group Discussions, Brainstorming, and Idea Sharing

02/08/2023 9:40 AM
Break

-2/8/2023

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Break

02/08/2023 9:55 AM
Getting Rid of the Food Divide-a Creative Approach to Food Service Staffing

General Session -2/8/2023

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Getting Rid of the Food Divide-a Creative Approach to Food Service Staffing

02/08/2023 10:05 AM
Let’s explore alternative ways to staff your food service department through unconventional kitchen schedules and utilizing food service employees as a resource for programming. A dive into partnering with local educational partners.

Vicky Flaig, MEd, RDN, Ronald McDonald House Charities

Vicky's photo

Vicky Flaig, MEd, RDN is the Director of Operations for Ronald McDonald House Charities, Northern California – overseeing the Sacramento Ronald McDonald House and Camp Ronald McDonald at Eagle Lake, a residential summer camp serving campers with special health care needs. She is the director of an undergraduate food service internship that pulls students from all over the United States. She is not your conventional RD, but a passionate mentor, teacher and advocate for the importance of health and nutrition for all abilities and in all aspects of life. She completed her undergraduate degree at UC Davis, her dietetic internship at the Children’s Hospital in Cincinnati Ohio and her Master’s in Nutrition Education at the University of Cincinnati. 

Small Group Discussions, Brainstorming, and Idea Sharing

-2/8/2023

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Small Group Discussions, Brainstorming, and Idea Sharing

02/08/2023 10:50 AM
Break

-2/8/2023

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Break

02/08/2023 11:05 AM
Is "HEALTHY" a Loaded Word?

General Session -2/8/2023

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Is "HEALTHY" a Loaded Word?

02/08/2023 12:05 PM
Why do foods get labeled "good for you" or "bad for you" and who gets to decide that? Join Kathy Capron to learn about the growing idea of helping kids learn about nourishment for their bodies in some different ways.

Kathy Capron, Common Threads Farm

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Kathy Capron is a former Kitchen Manager at Camp Nor'wester in Washington State.  Currently she serves as the HR/Operations staff at Common Threads Farm, a seed-to-table garden and cooking education program in Bellingham, WA.  She grew up cooking with her mother and older sister and is grateful to them for giving her the skills and confidence to cook for large groups. 

Small Group Discussions, Brainstorming, and Idea Sharing

-2/8/2023

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Small Group Discussions, Brainstorming, and Idea Sharing

02/08/2023 12:50 PM
Break

-2/8/2023

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Break

02/08/2023 1:05 PM
Recipe for Food Cost Success

General Session -2/8/2023

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Recipe for Food Cost Success

02/08/2023 1:15 PM
Think about this….the most expensive meal is the one that does not get eaten. Let’s share pro tips on menu planning and budgeting for your summer food service program, as well as the importance of food costs and inventory control.

Vicky Flaig, MEd, RDN, Ronald McDonald House Charities

Vicky's photo

Vicky Flaig, MEd, RDN is the Director of Operations for Ronald McDonald House Charities, Northern California – overseeing the Sacramento Ronald McDonald House and Camp Ronald McDonald at Eagle Lake, a residential summer camp serving campers with special health care needs. She is the director of an undergraduate food service internship that pulls students from all over the United States. Prior to Ronald McDonald House Charities, Vicky was a special education teacher and Peace Corps Volunteer. She is not your conventional RD, but a passionate mentor, teacher and advocate for the importance of health and nutrition for all abilities and in all aspects of life. She completed her undergraduate degree at UC Davis, her dietetic internship at the Children’s Hospital in Cincinnati Ohio and her Master’s in Nutrition Education at the University of Cincinnati. 

 

Small Group Discussions, Brainstorming, and Idea Sharing

-2/8/2023

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Small Group Discussions, Brainstorming, and Idea Sharing

02/08/2023 2:00 PM
Closing Comments

-2/8/2023

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Closing Comments

02/08/2023 2:15 PM