University of Massachusetts Amherst, June 7 - 12, 2020


Most of us are aware that What’s Good for You, Is Good for Our Planet and What’s Good For The Planet, Is Good For Business. Planetary Health is all about understanding the interdependencies of human and natural systems.

With the reality of climate change, you might ask ‘what can I do, as one person and as one organization, to make a meaningful difference in the world in which I live’.

One way could be to embrace the shift of global food preferences to a more diverse plate, one that is plant forward and balances nutritional value and flavor with environmental impact, accessibility and affordability. There is growing evidence that the planet’s capacity to sustain the growing human population is declining. The degradation of our air, water, and land, combined with significant loss in biodiversity, have resulted in substantial health impacts. It is time for a new approach. Join to learn more at the 26th Annual Tastes of the World Chef Culinary Conference, which will be held from June 7th to 12th, 2020, at the University of Massachusetts Amherst. Our theme will focus on Planetary Health related to what we do as operators, chefs, administrators, dietitians, marketers and manufacturers.

The food scene is ever evolving and our goal is to serve the best possible food to our customers – with attention to healthy nutrition, sustainability, food ethics and deliciousness, to meet the increasing diversity of our consumers’ preferences. As always, this conference will offer timely solutions and inspiration to assist you in adapting to the changing landscape of campus dining whether you are a chef, operator, administrator, educator, dietitian, marketer or supplier. The conference is highly regarded as the premiere gathering for food service professionals to learn more about the latest relevant scientific findings in nutrition, flavor trends, marketing, culinary education, and technological know-how – all delivered in an engaging environment.


Registration Rates
Full week conference registration is $725.00 if completed by May 10 and $750 after May 10. One-day conference registration is available at a rate of $199.00 for Monday, Tuesday, Wednesday or Thursday and $499.00 for Friday. The last day to register before the additional $40.00 late registration fee is Friday, May 22. Cancellations received by the UMass Conference Services Registration Office by the close of business on Friday, May 29 will receive a full refund less a $60.00 cancellation fee. No refunds will be granted for cancellations received after May 29.


Wednesday Symposium
Designed for Executive Chefs and Food Service/Auxiliary Directors

The focus of the 2020 Leadership Symposium will be determined shortly: updated details will be posted here once available.

Full conference attendees can add the symposium during registration for no additional charge; others can register to attend only the Wednesday Symposium for a fee $199.00 (including meals). Seating is limited.


Nutrition Sessions
With a growing number of customers with food allergies in America, the challenges universities face will be addressed in our new Nutrition Sessions, led by experts such as registered dietitians, chefs, and scientists. The program is open to Dietitians and Directors attending the Chef Culinary Conference seeking solutions and to share best practices. Session topics include: managing food allergens, food labeling laws, and gastrointestinal-related diseases.

Attendees can register for these sessions, running Sunday through Wednesday, for a special rate of $499.00.


Workshops
Participants will register to attend one workshop on Monday, one workshop on Tuesday, and one workshop on Thursday. Details on workshops and instructions on how to submit your preferences will be posted here once available.