The National Association of College & University Food Services (NACUFS) Midwest Regional Conference is coming up March 25-27 in Madison, Wisconsin. Several Culinary Services team members will present at the event, sharing knowledge with foodservice professionals nationwide.
Corporate Chef Kurt Kwiatkowski will speak as part of an interest panel focused on food allergies from a chef’s perspective. In addition to food preparation and training, the team will cover what works well, challenges faced and how their institution assesses progress among students.
Culinary Coordinator Paul Rinella will present as well, covering the fascinating generational connections that exist among the soon to be five generations communicating, living and working with one another. Rooted in the book Generation Translation: Tools for Bridging the Gap by Rita M. Murray and Hile Rutledge, his workshop explores not just the profiles of the generations but the reasons why this powerful frame works as it does.
Other special events occur throughout the conference, including the Culinary Challenge, where chefs from across the country will compete for the opportunity to represent the Midwest Region at the national conference in July. East Neighborhood Executive Chef Eric Batten earned a spot in the competition after winning the campus-wide event in early January.