Your 2016 North American Food Service Conference at a Glance! ~Tuesday March 1st~ 10:00

Registration begins (Main office) Move into Cabins

12:00

Lunch (Dining Hall)

12:30

Welcome notes/Staff Introductions/Conference Orientation (Dining Hall)

1:00-2:00

Session 1

2:15-3:15

Session 2

3:15

Hershey Ice Cream Frozen Treats in the Dining Hall!

3:45-4:45 Spotlight Camp - Camp Hanes Robert Money, Food Service Director “The Camp Hanes Way" - Everyone has their own way of running a successful camp, but here at Camp Hanes, we do it with the ABC's of camping....

4:45

Session 3

5:45

Dinner

6:45

Opening Keynote

8:00

Lewi Lodge Reception/Recreation Don’t leave too early or you may miss out on your Food Service Conference gift! Michael Pozit– Opening Keynote Presenter

Michael will be delivering our Tuesday Evening Keynote Presentation introducing us to "The 3 M's for Running a Great Food Service Operation – Menu, Menu, Menu" Michael holds a Culinary Arts Diploma from the Culinary Institute of America, a BS in Food Science and Management from Pratt Institute and numerous certifications from all of the major food and and alcohol training institutions. He is a contributor to the ServSafe 6th edition textbook. Over a 35 year span, he owned and operated three successful restaurants and an off premise catering business. He has been married for the past 38 years to Ellen Pozit, they reside in Peekskill, New York and have two grown sons Marc and Aaron.

~Wednesday, March 2nd~ 7:00

Morning Hikes, Yoga with Rex!

8:00

Breakfast Buffet

9:00

Session 4

10:45

Session 5

12:00

Lunch (Group photo to follow) One-on-one Menu reviews in the afternoon (by the fireplace) with Linda Crowley

1:00

Session 6

2:15

Session 7

3:15

Smoothie Break - Provided by The Chingachgook Food Service Team!

3:45-4:45 Spotlight Camp - Double H Ranch Kate Walsh, Camp Director In the Summer of 2015, the Double H Ranch was offered an amazing opportunity to redo our Dining Hall and kitchen space and have it televised for the TV show Restaurant Impossible. While this was an exciting event for Double H, it came with many challenges and questions about how to best take our old space and make it work better for our kids and families. The other big challenge was that the television show wanted to complete this project while our camp was in session. We had to shut down our main dining hall and kitchen and serve 200+ people in a outdoor kitchen. Come learn about how we planned for this event, what we considered when giving our list of needs to the Restaurant Impossible team and what we learned! 4:45

Session 8

5:45

Dinner

6:45

Closing Keynote

8:00

Reception at The Garrison Bar and Grill in Lake George Village! Shuttles to and from camp provided!

Fred Wasiak, Humanics Consulting - Closing Keynote Presenter Fred will give our second Keynote Presentation at this year's Food Service Conference on a session titled: "A Proven Recipe for Vocational Integration"- The myth of work/ life balance; an interactive session resulting in affective tools for the Camp Food Service Professional, and all Camp Professionals!" Fred's background includes 30 years of leadership and executive management experiences in all aspects of nonprofit operations, program development, education, consulting, and coaching with the two largest nonprofit organizations in the country, the YMCA and Goodwill Industries. In the past twenty years he served as faculty and trainer for the YMCA of the USA for Family, Day Camp, and Volunteer programs and most recently for the Living Our Cause national initiative. Fred believes camp programs are the core of YMCA work and the epitome of youth development and character building opportunities. Fred has served on numerous boards of directors for nonprofit organizations. Fred has a B.S. in Physical Education from Niagara University and M.S. in Human Services with a concentration in Organizational Management/Leadership from Springfield College. Fred is a Certified Professional Coach. Fred is a husband of 29 years (and growing); father of three (all three children were born in three different states at three different camps); a passionate cause driven leader; committed Rotarian; and an outdoor enthusiast.

~Thursday, March 3rd~ 7:00

Morning Hikes, Foam Rolling with Shelly!

8:00

Breakfast Buffet

9:00

Session 9

10:00

Closing Announcements and Awards!

10:45

Camp Store Open

2016 NORTH AMERICAN FOOD SERVICE CONFERENCE LAKE GEORGE, NY

Session Workshops Session 1 Tuesday, 1:00—2:00 HACCP for Camps Michael Pozit, IFSC Corp The Hidden Gem– That go-to dish for all allergies/dietary needs Shaz Atwell, Food Service Director, Camp Becket

Session 2 Tuesday, 2:15—3:15 HACCP for Camps Michael Pozit, IFSC Corp Facilitated Networking– A fun, playful, and interactive session. Patricia Biles, Groups Director - YMCA Camp Chingachgook Afternoon Fruit Break, and other healthy snack initiatives Andrew Angione, Assistant Program Director - YMCA Camp Chingachgook

Session 3 Tuesday, 4:45-5:45 Open Mic Rountable Michael Pozit, IFSC Corp

Refreshing Ideas for Kitchen Staff Training Bob Kraus, Chef– Camp Holmes Vendor Time in the Dining Hall Tour Of Camp Chingachgook Afternoon Hikes

Session 4 Wednesday, 9:00-10:30 Baking for Good, a hands on bread baking demonstration Amy Driscoll, Bake for Good Instructor - King Arthur Flour Covering the basics: Nutrition Principles in Camp Food Service Linda Noyes Crowley, Certified Registered Dietician Nutritionist

Session Workshops, cont. Session 5 Wednesday, 10:45-11:45 Red Cross Citizen Preparedness Corps Catrina Scott-Becker, Preparedness and Disaster Services, ARC. Popular Food And Nutrition Trends for 2016 Linda Noyes Crowley, Certified Registered Dietician Nutritionist Wilderness Program Meals Dan Poole, Adventure Trips Director - YMCA Camp Chingachgook

Session 6 Wednesday, 1:00-2:00 International Camp Staff, Your Camp, and the State Department: What your camp (and your staff) need to know

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Jeff Daly, Director– IENA’s 3 Adventures Camp Program

The Wish List, Commercial Kitchen Equipment Dave Hummel, Founder and CEO of Saratoga Restaurant Equipment Sales 25 Years of Composting! Beth Fitzpatrick, Frost Valley

Session 7 Wednesday, 2:15-3:15 Food Service Staff Integration with the rest of camp Jeff Daly, Director– IENA’s 3 Adventures Camp Program

The Wish List, Commercial Kitchen Equipment Dave Hummel, Founder and CEO of Saratoga Restaurant Equipment Sales Communication Approaches to energize and empower your team

Patricia Biles, Groups Director - YMCA Camp Chingachgook

Session 8 Wednesday, 4:45-5:45 Ask The Experts - A Q&A style session with a panel of seasoned camp food service professionals Vendor Time Tour of Camp Chingachgook

Afternoon Hikes

Session 9 Thursday, 9:00-10:00 Raising the B.A.R. - Guest Service in Food Service Fred Wasiak, Principal/Owner - Humanics Consulting Ease your stress Away!-Benefits of foam rolling and mobility work throughout the work day - Shelly Binsfeld, USATF Running Coach/Power Pilates Instructor