Hudson County Community College to Hold First Annual ‘Food for Thought’ Conference on Sustainability, Community Gardening and Farm-to-Table
Jennifer Christopher, 201-360-4061, firstname.lastname@example.org or Roger Jones, 201-200-1080, email@example.com
2017, Jersey City, NJ – Hudson County Community College (HCCC) has scheduled a
special conference for restaurateurs, as well as culinary, food service and hospitality
management professionals for Wednesday, April 5, 2017 from 10 a.m. to 2 p.m.
The “Food for Thought” conference, which will explore sustainability, community
gardening and farm-to-table, will be held in the College’s Culinary Arts
Institute – 161 Newkirk Street in Jersey City – two blocks from the Journal
Square PATH Transportation Center. There is no charge for admission.
will begin with a panel discussion moderated by Paul Dillon, the HCCC Associate
Dean of Business, Culinary Arts & Hospitality Management. Mr. Dillon will
be joined by the following:
Albrecht, Executive Chef for the Ryland Inn
. A graduate of the Culinary
Institute of America, Chef Albrecht worked alongside James Beard Award
Winner Tom Colicchio and Pastry Chef Claudia Fleming for six years. He
went on to commandeer Craftsteak Las Vegas. Returning to the East Coast,
he operated and won awards for Eno Terra and Canal Farm, and relaunched Park
and Orchard in New Jersey. He has been involved with numerous educational
programs, most notably “Garden State on Your Plate.”
, Farm Manager for Share the Harvest Farm, a nonprofit vegetable
production farm located in East Hampton, NY that works to address food
insecurity issues. Ms. Hutzenlaub began as a volunteer, working with local
farmers to provide underprivileged families with healthy food choices in
2009. Today, she farms six acres of town-owned land and cultivates organic
produce that is distributed to 11 locations that service more than 300
working families each year. The CSA program of Share the Harvest Farm
donates about 25,000 pounds of fresh, organic produce to food pantries,
low-income housing sites, a women’s shelter, public daycare and other
McQuillan, Director of Food Service Sales and Sustainability for Baldor
Specialty Foods, Inc.
Mr. McQuillan is an executive, food sustainability leader, chef and
innovator of systems and operations with more than 25 years experience in
developing strategic initiatives and turning companies around. Mr. McQuillan
holds a B.A. in Business Administration from Duquesne University and a
Master’s degree in Business Administration from St. John’s University. He
was brought to Baldor, the Northeast’s largest produce and specialty foods
distributor, to identify a cost-effective way of repurposing the food
byproduct created by the company’s Fresh Cuts facility. The result was
SparCs (scraps spelled backward), which completely eliminated food waste
at Baldor within one year’s time. Mr. McQuillan has presented his work on
food sustainability at Harvard University, New York University, Stanford
University and the White House.
discussion will be followed by a series of three demonstrations and food tastings
of artisanal bread, sous vide (cooking food in vacuum-sealed pouches that are
placed in water baths or temperature-controlled steam environments) and SparCs
(creative applications for food trims and peelings).
for attendance is required and may be made online at www.tinyurl.com/foodforthought2017.