2021 NYSNA ANNUAL CONFERENCE M E E T T H E S P E A K E R S
Josh Diekman, CEC, CCA Corporate Executive Chef/ Culinary Sales Manager, Land O’Lakes, Inc.
CHEF JERNARD WELLS Award Winning Celebrity Chef/Host
Cooking Demo Sponsored by American Dairy Association North East Chef Jenard Wells will conduct a cooking demonstration using kid-tested and approved quick & easy grab and go recipes that will work for all serving models. Attendees can incorporate these recipes into their meal services, which can lead to increased meal participation, while also continuing to feed our students, families, and communities.
Learn how to use a kitchen knife correctly and which knife to use inwhich application. Learn proper ways to cut onions, peppers and more! Knife Skills This session will review maintenance of records for the Child Nutrition Programs. Production records, product formulation statements, and record retention timeframes are some of the topics that will be discussed. Record Maintenance
Director of Nutrition Services, South Madison Community School Corporation Lindsey Hill, RD, SNS
K E Y N O T E S P E A K E R
Breanna Gustafson
JOE GERSTANDT
Not every school nutrition program is required to have a budget, so many times this concept gets forgotten or put on the “someday to-do” list. This session will provide ideas and tools to help districts get started, while helping other districts refine their processes so everyone can have a successful (financial) school nutrition program. School Nutrition Finance: A Different Approach to Budgets, Projections, and High Impact Decisions
Joe Gerstandt Speaker, Author, Advisor
New York Policy Coordinator, FINYS / American Farmland Trust Mikaela Ruiz-Ramón
Your brand defines who you are as a school foodservice program. This speaker will help you discover your brand voice, colors, logo and overall brand identity. Staff will learn what they can do in their kitchens and cafeterias to get your foodservice brand in front of students. Branding your School Nutrition Program
K E Y N O T E S P E A K E R Inclusive Work Environment: Making it Real Creating an inclusive work environment requires more than a statement of commitment. In this thought provoking keynote, learn how to bring greater clarity, action and impact to your organizational diversity and inclusion efforts by making inclusion an active practice. This session introduces you to that practice. Anchored in a practical model of what inclusion is, Joe will introduce you to a set of competencies and commitments to ensure that your team is, in fact, inclusive. You will leave this session with work to do, tools to use and things that you can act on immediately.
Published in December 2020, “Growing Resilience: Unlocking the Potential of Farm to School to Strengthen the Economy, Support New York Farms, and Improve Student Health in the Face of New Challenges”, encourages action by state and local governments to achieve the full economic and public health potential of this and other farm to school programs in New York to build back better. This session will provide a high-level overview of the report’s findings and recommendations for food service directors and staff. Growing Resilience: The Future of Farm to School in 30 Minutes
Stefanie Giannini, MA, SNS Owner, IVATI
Sponsored by American Dairy Association North East NYS STUDENT PANEL
With how easy it is to communicate in today’s digital world, communication should be a breeze right? Wrong! Many of the issues within organizations stem from poor communication. Join this session to better understand yourself as a communicator, how to effectively communicate with those around you, and how to move forward after a communication breakdown. Communication Breakdown
This session will be led by a student panel to discuss the realities they are currently facing and how we can make school lunch fun again. We will dive into conversation about how to get meals remotely as well as the effects of COVID-19 on school lunch. Understanding Your Customer
CHEF JERNARD WELLS Chef Jernard Wells Award Winning Celebrity Chef/Host
Supervisor of Child Nutrition, Buffalo City School District Ruth Conner
Yoga Instructor, Be Healthy Institute Elizabeth Coffey, E-RYT 500
FreshBites Do you have childhood memories of eating a favorite food? Maybe you remember how you eagerly anticipated ending each holiday meal with your grandmother’s sensational Peach Cobbler? Or how your Dad made Saturday mornings extra special by serving up his famous banana and whip cream pancakes? Food is an important part of cultural heritage and national identity. It can connect us to people and places, bringing friends and families together, and food habit, such as whether you should eat all the food on your plate, vary across the world. If you stop and think about it, you probably associate some of your favorite foods with family memories. Well, guess what! The students that you feed each and every day associate the food they eat at school with you. Bridging the Gap Between Food & Student: What I Cook Can Impact Your Life
Renate Durham Segment Leader-Education, Diamond Crystal Brands, Inc.
Don’t wait for your program to be noticed! Make people notice your program. Speak about your staff and program with the pride and recognition it deserves. How to respond to the negative connotations about the “lunch lady” and “food service”. The speaker will share her personal experiences in addition to what worked to make a positive impact during a pandemic school year. Make Your Mark on Your District & Be the Voice of Your Program
This session will offer the benefits of yoga in a safe, approachable way and provide you with the tools you need to help relieve common body pains, while sitting on a chair and/or standing. Learn basic stretches and breathing techniques for you to use during your workday and after. No flexibility required... just humans wanting to feel better! Yoga in Any Space (Chair Yoga)
This session will discuss current menu challenges as well as solution opportunities to address national menu fatigue to increase student participation. Fighting Menu Fatigue
SUMMER 2021 FOR MORE INFORMATION ON THIS YEAR’S CONFERENCE CLICK HERE! FreshBites
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SUMMER 2021
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