The Mediterranean Diet Roundtable® and Yale Hospitality
proudly present the second edition of

Mediterranean Culinary Concepts

October 9-10, 2024
Yale University

Don’t miss our transformative 2-day culinary conference!

What makes MCC unique?

Innovative thought-provoking presenters, leaders, and engaging chefs

Interactive culinary classes

Curated flavor explorations

Strategic guidance to implement concepts

Tours of Yale University campus including front and back stations

Continuing Education Credits for dietitians, chefs, dietary managers, university directors (Certificate of Participation)

$375 + Eventbrite fees.
Members: write to info@MDRproject.com to get discount code!

PROGRAM

DAY 1: Tuesday March 12, 2024

9:00-11:30 Campus Life & beyond: a Yale Experience Optional for attendees arriving early

Tours of

  • Yale Hospitality Operations,
  • Yale Library’s (With Ancient Cookbooks)
  • Yale Campus
  • Yale Art Gallery

Load In & Set Up of Vendors on Main Floor

12:00- 2:00 Registration/arrival of guests.

12:00-2:00 Flavor Exploration B2B and Concept Showcase w/ Mediterranean Retail Experience: (PLUG ‘n PLAY” stations) 

Purchase Opportunity

LUNCH

Main Floor Commons

2:00 – 2:10 Welcoming remarks

2:10-2:30 Welcome to Yale! MCC and  Cultural Inspired Approach Rafi Taherian Main Floor Commons

2:40 – 3:15 Good for People, Good for Planet

Yale Planetary Solutions -Sara Smiley Smith, PhD, MESc, MPH, Assistant Provost for Planetary Solutions Yale University

Global Table: an integrated and inclusive approach to sustainability. Melissa Brown Goodall Deputy Director, MacMillan Center Yale University

Good Stories. Good Marketing - Prof Simonetta Pattuglia University of Tor Vergata Rome (Italy)

Moderated by Rafi Taherian, AVP Yale Hospitality

3:15 - 3:35 The Science behind the Mediterranean Diet (Prof. Miguel Ruiz-Canela, University of Navarra, Spain)

3:35 -4:00 Break (with Tea Rituals) (Mountain Tea - Herbal teas from Greece and Moroccan Tea)

4:00-4:20 Keynote Speaker - Antonia Trichopoulou

4:20: 5:00 A Conversation with Chef Cat Cora

5:00-6:00 Networking, Wine & Tapas-The Well

6:00-9:00 Dinner - Celebration of the Olive Oil (Sponsored).

DAY 2: Wednesday, March 13

8:00-9:00 Not your “Continental” Breakfast

Main Floor Commons

9:30– 11:00 Mediterranean Culinary Concept Session 1 (Pick 1)

Chef-Led Culinary Demonstrations, Hands-On Culinary Immersion

Dish Presentations & Tastings

  • What is a Culinary Concept
  • History and Authentic Ingredients & Flavors
  • Sustainability attributes
  • Consumer trends
  • Health and nutrition overview  
  • Cooking Methods & Equipment
  • Flavor Building Strategies
  • Sensory Tastings, Condiments & More

11:30- 1:00 Mediterranean Culinary Concept Session 2 (pick 1)

Chef-Led Culinary Demonstrations, Hands-On Culinary Immersion

Dish Presentations & Tastings

  • What is a Culinary Concept
  • History and Authentic Ingredients & Flavors
  • Sustainability attributes
  • Consumer trends
  • Health and nutrition overview  
  • Cooking Methods & Equipment
  • Flavor Building Strategies
  • Sensory Tastings, Condiments & More

1:30-2:00 Final Thoughts

2:00 Snack Box to go

TEAM

Sara Smiley Smith

Yale University


Melissa Brown Goodall

Yale University


Rafi Taherian

Yale Hospitality


Antonia Trichopoulou

President of the Hellenic Health Foundation


Prof. Miguel Ruiz-Canela

University of Navarra