John L. Hennessy Award
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HTA Award of Excellence Recipients 

Hennessy Hall of Fame    Collectables     Main Page

- Hennessy Travelers Association Educational Foundation Sponsors-

Culinary Institute of America (CIA), Greystone Campus Info

Monday          Tuesday          Wednesday         Thursday          Friday          Saturday

Sunday - 18 February 2007

09:30 - 16:30

Registration & Arrival

All Day -- Shuttle from Airport to Hotel (we are making arrangements now with Evans Airport Service and will have this arranged with your airline schedule ) Casual Day in and around Hotel

Napa Valley Marriott Hotel
3425 Solano Avenue
Napa, CA, 94558, USA
Phone: 1-707-253-8600   Fax: 1-707-258-1320

Welcome, Reception & Information Desk
- HTA Staff on site for questions, concerns & socializing

- Roll Call, PreFlight Check & Questions
  - Meet by Mr Vacalebre, Mr. Krueger (HTA@satx.rr.com) & Chief Daniels
  - Duty Uniforms for the week will be standard AF Food Service Uniform

   (Bring headgear for outdoors, flight cap, as well as indoor kitchen attire -- Chefs hats,
      aprons etc.)  Clean uniform each day
 

Monday - 19 February 2007

06:45 Bus Pick-up at Hotel
07:00 – 08:00
Continental Breakfast at Greystone & Welcome
08:00 Bus Pick-up at Greystone
08:00 - 17:00
Napa and Sonoma Farm Trails and Winery Tours - Boxed Lunch for the day tour
17:30 Dinner at Wine Spectator Greystone Restaurant
20:30
Back to hotel for the evening

Tuesday - 20 February 2007

07:45 Bus Pick-up at Hotel
08:00 - 09:00
Continental Breakfast                                             Teaching Kitchen, 3rd Floor
09:00 - 09:45

Introductions and Facility Tour                            Departing from Kitchen

09:45 - 10:00 Break
10:15 - 12:15

Mega Trends in Foodservice                                Ecolab Theater, 1st Floor

Explore foodservice trends throughout the past five decades, along with current trends and discover what the mega trends are.  America is now, more than ever, a nation of rapidly changing dietary habits and food fashion.  Success in the foodservice profession requires not only knowing what the current food trends are, but to be able to distinguish between those trends which will impact your business and those that are just passing fads.  Our Session will step through the last 50 years of food trends as a starting point of reference and then identify the precursors to current evolving trends.  We'll differentiate between trends and fads and use examples to show the building of a food trend.  Finally we will explore the current trends and mega trends and explain the ones the CIA believes will have a lasting impact in shaping foodservice for 2007 and beyond.

12:15 - 12:30 Relocate to Kitchen
12:30 - 13:30 Buffet Lunch with students                                      Teaching Kitchen, 3rd Floor
13:30 - 14:00 Free Time - Time to meet and greet -- HTA Members Present
14:00 - 15:30 Asian Cuisine Lecture                                            Ecolab Theater, 1st Floor
15:30 - 19:00 Hands-On Production, Asian Cuisine                Teaching Kitchen, 3rd Floor
19:00 - 20:00 Dinner from Production, Asian Cuisine             Teaching Kitchen, 3rd Floor
20:00
Back to hotel for the evening

Wednesday - 21 February 2007

07:45 Bus Pick-up at Hotel
08:00 - 09:00
Continental Breakfast                                             Teaching Kitchen, 3rd Floor
09:00 - 10:30

Flavor Dynamics Lecture and Tasting               Ventura Center Classrooms 1 & 2

Participate in this interactive workshop that explores how the interplay between the five senses- smell, sight, touch, taste and hearing - impacts the flavor of foods. You will be involved in several sensory perception exercises designed to illustrate the relationship between flavor and the senses.

10:30 - 10:45 Break
10:45 - 12:00

Cheese Tasting                                                        Ventura Center Classrooms 1 & 2

Take part in this artisan cheese tasting, and discuss the Flavor dynamics of cheese: 

- How to taste cheese, cheese plate vs. cheese pairings, and the importance of temperature in cheese platters.

12:00 - 13:00 Buffet Lunch with students                                      Teaching Kitchen, 3rd Floor
13:00 - 13:30 Free Time
13:30 - 15:00 Latin American Cuisine Lecture                           Ecolab Theater, 1st Floor
15:00 - 19:00 Hands-On Production, Latin American Cuisine     Teaching Kitchen, 3rd Floor
19:00 - 20:00 Dinner from Production, Latin American Cuisine  Teaching Kitchen, 3rd Floor
20:00
Back to hotel for the evening

Thursday - 22 February 2007


 

07:45 Bus Pick-up at Hotel
08:00 - 09:00
Continental Breakfast                                                Teaching Kitchen, 3rd Floor
09:00 - 10:15

Olive Tasting                                                                 Ecolab Theater, 1st Floor

Olive oil is graded by its acidity and also by its flavor as judged by experts.  Experienced tasters can discern a multitude of good or bad characteristics.  Taste a variety of olive oils along side our chef instructor who will guide you through the professional olive oil tasting techniques and flavor descriptors

10:15 - 10:30 Break
10:30 - 12:00

Food and Wine Pairing for Chefs                             Ecolab Theater, 1st Floor

Understand the interplay of wine and food in this interactive tasting seminar.  Learn how various components in a wine affect food flavor, and examine how various tastes such as sweetness or saltiness affect wine

12:00 - 13:00 Buffet Lunch with students                                           Teaching Kitchen, 3rd Floor
13:00 - 13:30 Free Time
13:30 - 15:00 Mediterranean Cuisine Lecture                                 Ecolab Theater, 1st Floor
15:00 - 19:00 Hands-On Production, Mediterranean Cuisine     Teaching Kitchen, 3rd Floor
19:00 - 20:00 Dinner from Production, Mediterranean Cuisine  Teaching Kitchen, 3rd Floor
19:00 - 22:00 HTA Welcome Dinner -  Confirmed RSVP's            Domaine Chandon

  - CEO's, Sponsors and HTA members
  - Transportation Departing Hotel Lobby at 19:00 or 7pm
  - Contact Jim Krueger if you are unable to attend

20:00
Students Back to hotel for the evening

Friday - 23 February 2007

07:45 Bus Pick-up at Hotel
08:00 - 09:00
Continental Breakfast                                                    Teaching Kitchen, 3rd Floor
09:00 - 10:15

CEO Panel Moderation (Group 1)                          Ecolab Theater, 1st Floor

Industry CEO’s discussing topics in Foodservice Today

Moderator:  Richard Martin, Nation’s Restaurant News

Joined by the CEO Panel Day Sponsor representatives from: American Express (Carolynn Atherton), Ecolab (Jack Quinn), and Ventura Foods (Rick Mazer and Kelly Brintle).

Platinum Sponsorship by
American Express, Ventura Foods and Ecolab

10:15 - 10:30 Break - Relocate to Teaching Kitchen, 3rd Floor
10:30 - 12:00

CEO Panel Roundtable (Group 1)                          Teaching Kitchen, 3rd Floor

Five Tables of 10  (1  CEO & Students)

  • Every 15 minutes students rotate

12:00 - 12:45 Buffet Lunch with students                                             Teaching Kitchen, 3rd Floor
12:45 - 13:00 Relocate to Ecolab Theater, 1st Floor
13:00 - 14:15

CEO Panel Moderation (Group 2)                          Ecolab Theater, 1st Floor

Industry CEO’s discussing topics in Foodservice Today

Moderator:  Richard Martin, Nation’s Restaurant News

Joined by the CEO Panel Day Sponsor representatives from: American Express (Carolynn Atherton), Ecolab (Jack Quinn), and Ventura Foods (Rick Mazer and Kelly Brintle).

Platinum Sponsorship by
American Express, Ventura Foods and Ecolab

14:15 - 14:30 Break - Relocate to Teaching Kitchen, 3rd Floor
14:30 - 16:00

CEO Panel Roundtable (Group 2)                          Teaching Kitchen, 3rd Floor

Five Tables of 10  (1  CEO & Students)

  • Every 15 minutes students rotate

16:00 - 16:10 Break - Relocate to Ecolab Theater, 1st Floor
16:10 - 16:30 Wrap Up & Closing Remarks
16:30 - 17:10 Nutrition Lecture and Recipe Review                        Ecolab Theater, 1st Floor

Diet and health concerns are inescapable issues for today’s culinary professional. How can you offer the most healthful, flavorful menu choices?  This lecture segment, team-taught by a chef-instructor and our staff nutritionist, addresses that question by combining the results of current scientific research and the lessons of traditional diets from the Mediterranean, Asia, and Latin America.

17:10 - 19:30 Hands-On Production, Healthy Flavors of Latin American,
Asian & the Mediterranean 
                                          Teaching Kitchen, 3rd Floor
19:30 - 20:00 Dinner from Production, Latin American, Asian & the Mediterranean Cuisine                                                                                Teaching Kitchen, 3rd Floor
20:00 - 20:30 Graduation Ceremony

- Awarding of Certificates with 5 Continuing Education Units

20:30
Back to hotel for the evening

Saturday - 24 February 2007

09:30 - 16:30 Departure & Farewell

All Day -- Shuttle from Airport to Hotel (we are making arrangements now with Evans Airport Service and will have this arranged with your airline schedule ) Casual Day in and around Hotel

Napa Valley Marriott Hotel
3425 Solano Avenue
Napa, CA, 94558, USA
Phone: 1-707-253-8600   Fax: 1-707-258-1320

Departure & Information Desk
- HTA Staff (Jim Krueger & Chief Daniels) on site for questions, concerns, transportation arrangements & socializing

 

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HTA Mission Statement
The Hennessy Travelers Association acts as an advisory group of travelers from industry to develop techniques, management skills, advise and mentor Armed Forces food and beverage professionals.  Directly supported by volunteer contributions from past travelers we provide advisors and services uniquely tailored to military professionals. This stewardship enriches the interest of the Armed Forces and transfers intellectual best practices from industry that can be used to improve the Armed Services food and beverage operations.  Through this professional partnership we enhance operations and enhance industry employment opportunities for these Armed Forces members upon their completion of military service.


For more information you can contact us at HTA@satx.rr.com