WES T E R N regional conFerence
aPril 29-may 2 | Talking Stick Resort, Scottsdale, Ariz.
GENERAL SESSION KEYNOTE
Sunday, May 1
Jon-Paul Hutchins, CEC, CCE, executive chef at Le Cordon Bleu College of Culinary Arts—Scottsdale,
is the Western Regional Conference general session keynote speaker. He has taught at the New York
Restaurant School in New York, and his restaurant experience spans small bistros to clipper ships and
hotels. He has owned a catering company and a 1,500-seat fine dining restaurant. Hutchins makes
regular TV guest appearances on ABC’s Sonoran Living, is regularly on local radio, and has appeared as
a guest chef on Food Network, HGTV and NBC’s Today Show. In addition, he is a stand-up comedian
and avid guitarist.
Featured educational Programming
NATIVE AMERICAN CUISINE
Learn how foods from Arizona have evolved from pre-Iberian times and changed with the arrival of
European influences. This demonstration will discuss the chronological changes of food. Arizona foods,
such as cactus and a variety of corns, will be the focus. Watch as cholla-bud salsa and risotto are created
along with posole—a traditional stew with pork and hominy.
Presented by: Freddie J. Bitsoie
THE SCOOP ON SODIUM AND SALT
Since the beginning of time, salt has influenced human life. Once its food-preservation and flavor-enhancing
powers were discovered, it became even more valuable and revered. With the current prevalence of salt and
sodium in processed foods and the American diet, salt is readily available but still important. Consumers are
now looking to chefs to retain flavor in foods without the hazards of high levels of sodium. Seasoning without
salting is the new goal. Learn about alternative flavor enhancers and salt varieties.
Presented by Paula Williams, RD, CD, CEC, regional dietitian, Avalon Healthcare
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