Join the MDR® and Yale Hospitality for the inaugural

Mediterranean Culinary Concept event!

March 21-22, 2023

Yale Hospitality

Watch the video on stylemtv.com!

Mediterranean Culinary Concepts at Yale University 2023 Art

Gallery

  • CDR has approved this program for 7.5 CEUs
  • ACF has approved this program for 8 Continuing Education hours

Join the MDR® and Yale Hospitality for the inaugural Mediterranean Culinary Concepts event!

It will generate transformative ideas & food concepts focused on the Mediterranean cuisines to apply in your foodservice operations.

Interactive Culinary sessions, educational programming, and curated flavor exploration will create the architecture of the Mediterranean Diet. Learn how to operationalize, create the framework and implement unique concepts designed to elevate the health, palate and experience for your customers.

Team

Rafi Taherian is the executive director for Yale Dining, a multifaceted organization, comprised of residential and dining, and graduate student dining.

Rafi Taherian

Yale Hospitality

James Benson graduated from the Hotel and Restaurant Management school at the City College of San Francisco.

James Benson

Chef

Alexander Ong has eaten and cooked around the world, and he incorporates all the flavors of his journeys into the food he lovingly creates.

Alexander Ong

Chef

Chef Nick (Nicholas Cavaretta) has been working for 13 years with Compass group USA, the parent company of Restaurant Associates.

Nicholas Cavaretta

Chef

matthew-tremblay-mdr-team-2023

Matthew Tremblay

Northbridge Companies

Yvonne Maffei, MA is a food and travel writer, an independent researcher, author, entrepreneur and a Halal economy subject matter expert.

Yvonne Maffei, MA

My Halal Kitchen

Dr. Terry Nipp is a Research Consultant with Columbia University’s Center for Climate Systems Research and a Senior Scientist at Texas A&M University.

Terry Nipp

Research Consultant with Columbia University’s Center, Senior Scientist at Texas A&M University

Giuseppe Angino directs training of chefs, cooks and other kitchen workers all over the world especially Japan, Brazil, France, Germany and Dubai.

Giuseppe Angino

Chef

seta-dakessian-mdr-team-2023

Seta Dakessian

Seta’s Cafe

Kathryn Simon is a food and sustainability evangelist, who focuses on local makers and small-batch food artisans.

Kathryn Simon

Food and sustainability evangelist

Nicholas Coleman is an international olive oil expert, educator, speaker and co-founder of Grove and Vine.

Nicholas Coleman

Grove and Vine

francesco-marra-mdr-team-2023

Francesco Marra

Marra Forni, Pizza University & Culinary Arts

Alessandro Sità is an expert in charcuterie, with 25 years of experience in the sector. He studied Business & Languages at FUCAM (Belgium).

Alessandro Sità

Parmacotto

 
 

Agenda

TUESDAY, MARCH 21

1:00 pm – 2:00 pm Tasting Lunch: A Yale Hospitality Experience
Enjoy a delectable and craveable lunch at one of Yale’s famed dining halls

2:00 pm – 3:00 pm Registration: Welcome to Yale!
Mediterranean Flavor Exploration
Discover curated showcases, retail experiences, and B2B meetings providing actionable insight and turnkey solutions ready to be adopted into your service or operations

3:00 pm – 5:00 pm Sessions to Engage, Educate, Experience

Welcome to Mediterranean Culinary Concepts
Chef James Benson, Directory of Culinary Excellence, Yale Hospitality

What’s Next for the Foodservice Landscape?
Rafi Taherian, Associate Vice President, Yale Hospitality
Understanding the current landscape of food service operations in C&U, B&I, Healthcare, and beyond: how Mediterranean-inspired menus promote well-being, inclusiveness, and performance.

Panel: Make it Authentic. Make it Flexible. Make it Sell.
Moderated by Sarah Kiel, Registered Dietitian, Yale Hospitality
Sarah Kiel, Registered Dietitian at Yale Hospitality moderates an insightful menu architecture conversation with operational leaders, including:

  • Chef Alex Ong (University of Massachusetts)
  • Chef Nicholas Cavaretta (World Bank Group)
  • Matt Tremblay (Northbridge Companies)

Getting Halal Right
Yvonne Maffei, Chef & Founder of “My Halal Kitchen”
Dive into this introduction to Halal culinary standards and practices to suit your customers’ and guests’ needs – no matter the industry!

5:00 pm – 7:00 pm Networking, Demos, & Mediterranean Flavor Exploration
Enjoy another opportunity to explore curated showcases, retail experiences, and B2B meetings providing actionable insight and turnkey solutions ready to be adopted into your service or operations.

7:00 pm – 9:00 pm Mediterranean Dinner
Savor an inspired three-course meal, drawing on traditional Mediterranean flavors paired with innovative practices.

WEDNESDAY, MARCH 22

8:00 am – 8:30 am Mediterranean Breakfast & Networking
Start Day 2 with breakfast, networking, and engage with mini-demonstrations

8:45 am – 9:15 am The Mediterranean Diet and Climate Change: Connecting human health with a healthier planet
Dr. Terry Nipp, Ph.D., Center for Climate Systems Research at Columbia University
Get inspired by the connectivity of the Mediterranean Diet between human health and a healthier planet.

9:30 am – 12:30 pm Let’s Get Hands On! Immersive Mediterranean Concept Sessions
Pasta: Chef Giuseppe Angino (La Molisana); Pizza: Francesco Marra (Pizza University); Mezze: Chef Seta Dakessian (MDR®); Honey & Cheese: Katherin Simons & Jason Shoff; Charcuterie: Alessandro Sità (Parmacotto); EVOO Tasting: Nicholas Coleman (Grove & Vine)

Mediterranean Culinary Concept Overview and Q&A (9:40 am – 9:55 am)

  • What is a Culinary Concept?
  • History and Authentic Ingredients & Flavors
  • Sustainability Attributes
  • Consumer Trends
  • Health and  Nutrition Overview

In the Kitchen: Methods & Equipment (10:00 am – 10:20 am)

  • Cooking Methods & Equipment
  • Flavor Building Strategies
  • Sensory Tastings, Condiments & More

Chef-Led Culinary Demonstrations (10:20 am – 10:30 am)
Hands-On Culinary Immersion (10:30 am – 11:30 am)
Dish Presentations & Tastings (11:30 am – 12:00 pm)
Final Thoughts (12:00 pm – 12:30 pm)

12:30 pm Farewell Lunch To-Go
Before you leave Yale, please grab a prepared lunch to enjoy during your travels