Opening Keynote Speaker - Linda Bean, Founder Linda Bean’s Perfect MaineKeynote Speaker Linda Bean is perhaps the most significant marketer of Maineand its food products. From the 12 Million pounds of lobster she procured anddistributed last year to the numerous restaurants she created, the organizationshe founded is deep rooted in supporting Maine’s lobster fishermen, sustain-

ability and branding the state as a food destination.Maine’s trap fishery was just awarded sustainability certification by the Marine Stewardship Council.Linda’s seven restaurants include one at their family’sLL Bean compound, airport locations in cooperationwith HMS Host and now even Mall locations. Lindawill share her passion for the foodservice industryand Maine’s major role both domestically and globally while Chef Andrew Omo will demonstrate

creative uses of Maine Lobster as a menu item.

International Corporate Chefs Association 13th Annual Summit

Westin Portland Harborview Hotel • Portland • June 14 - 17, 2015

13th Annual 13th Annual ICCA SummitICCA Summit

“The Maine Event”“The Maine Event”

Opening General Session - Westin Grand BallroomSunday, June 14; 2:00 - 3:00 pm

“Networking with peers and the leading innovators in food

marketing, manufacturing and production helps to make the

ICCA Summit unique”

“Networking with peers and the leading innovators in food

marketing, manufacturing and production helps to make the

ICCA Summit unique”

Lobster Boat Cafe, Maine Mall

Sunday, June 14; 3:00 - 3:45 pmLegislation in the Foodservice Industry - Hunt Shipman, Partner Cornerstone Government AffairsHunt Shipman will offer you a glimpse into the role our government is playing inregulating our industry and what’s on the horizon. Hunt was Deputy Under-Secre-tary for Farm and Foreign Agricultural Services and served as the acting DeputyUnder-Secretary for Marketing and Regulatory Programs at the USDA. Hunt wasthe Department of Agriculture’s principal negotiator with Congress for the 2002Farm Bill. At Cornerstone, Hunt has used this experience to assist a variety ofclients as they pursue their policy, regulatory and legislative goals with key mem-bers of various Congressional committees, the White House and executive branchagencies. You will learn what is on the horizon for regulation within our industry. Hunt Shipman

Sunday, June 14; 5:30 - 7:30 pm: ICCA Opening Reception in the Mezzanine then it is off to dinnerat one of the award winning restaurants making Portland the “Foodiest Small Town in America.”

ICCA 13th Annual Summit Culinary Road Trip - Monday, June 15thICCA 13th Annual Summit Culinary Road Trip - Monday, June 15th

ICCA spouses are invited to join you for the Sunday and Tuesday

Receptions plus the 13th Annual Dinner at Grace Restaurant

ICCA spouses are invited to join you for the Sunday and Tuesday

Receptions plus the 13th Annual Dinner at Grace Restaurant

Panel Discussion lead by Sam Hayward, Chef-partner of Fore Street Restaurant In 2001 and 2006, Fore Street was named Gourmet Magazine's Top Fifty Restau-rants of the United States. In 2004, Sam was named “Best Chef – Northeast” by theJames Beard Foundation and in 2011, he won the Chef’s Collaborative “Sustainerof the Year” award for his work in sustainability and local food issues. Sam’s pas-sion and attention to detail with his farmer relationships has led to best practicesnow shared by chefs throughout Maine and all of New England. Chef Hayward willhost a panel discussion with some of Maine’s top farmers including Matt Moretti

from Bang’s Island Mussels and Beth Schiller from Dandelion Spring Farm. The moderator for thepanel is Scott Allmendinger, foodservice journalist and publisher who is a long-term Maine resi-dent and friend of the ICCA.

Sam Hayward

Monday, June 15th; 8:00 or 10:40 am - 4 pm - 13th Annual Complimentary Spouse TourMonday, June 15th; 8:00 or 10:40 am - 4 pm - 13th Annual Complimentary Spouse Tour

Monday, June 15th; 9:15 am - 4 pm - 13th Annual ICCA Culinary Road TripMonday, June 15th; 9:15 am - 4 pm - 13th Annual ICCA Culinary Road Trip

Monday, June 15th; 7:30 am - 9:00 am - Seafarer ’s BreakfastMonday, June 15th; 7:30 am - 9:00 am - Seafarer ’s Breakfast - Westin Grand Ballroom

There will also be a complimentary culinary inspired spouse tour available at the same time for allICCA member and sponsor spouses attending the 13th Annual ICCA Summit. The day begins withan optional shopping tour to Freeport, home of the LL Bean Compound and all of the “sprout” out-lets that have moved into this incredible shopping village, please meet in the lobby at 8:00 am.The group will then come back to the hotel where all other spouses can join them for a progressivewine lunch at four top Portland restaurants. That tour begins at 10:40 am in the hotel lobby.

The ICCA 13th Annual Dinner is at a very special historic landmark in a former church convertedinto Grace Restaurant. Maps will be provided for the short walk there and much needed walk back.

The 13th Annual Culinary Road Trip will showcase Maine’s bountiful harvest and artful craftsmenwho create some of the best food, beverages and raw ingredients that have made Maine one ofthe hottest culinary destinations in the United States. You can choosefrom three different tours including a day in the life of a Maine Lob-sterman to a walking road trip in the Old Port in Portland completewith kitchen tours and roundtable discussions with Maine’s award winning chefs. The options also include tastings at Maine’s top brew-eries, distilleries and eateries including of course their famous LobsterRoll. The ICCA Culinary Road Trips have become a highlight of theannual Summit and this year’s options are very unique due to the close proximity to Casco Bay,where they claim to have 365 islands the locals fondly call “Calendar Islands”.

ICCA 13th Annual Celebration Dinner - Monday, June 15th; 6:00 pm - 10:00 pmICCA 13th Annual Celebration Dinner - Monday, June 15th; 6:00 pm - 10:00 pm

Opening General Session ContinuedSunday, June 14; 3:45 - 4:15 pm: Afternoon Break

Sunday, June 14; 4:15 - 5:15 pm

Tuesday Morning General Session - Westin Grand BallroomTuesday, June 16; 9:00 am - 9:45 am

Is your Brand Getting Credit for Your Sustainability Efforts? Dr. Rita Schenck, Executive Director forthe Institute for Environmental Research and Education Dr. Schenck is a global expert on Life Cycle Assessment who will share ideas on how your companycan take advantage of programs you are already participating in or new ones that can be achievedwith very little effort or cost. As a non-profit 501(c)3, IERE provides training on Water, Energy, Biol-ogy, and Sustainability for a business who wants to change their corporate mind set towards realsustainability in the workplace. This session will help you find ways to conserve water, energy andresources and the tools to measure outcomes.

Tuesday, June 16; 9:45 - 10:15 amMove Over Kale – Here Comes Kelp! Paul Dobbins, President Co-Founder ofOcean Approved You will learn about the emergence of kelp farming in US waters and the com-mercialization of Ocean Approved products for the food service industry. Duringhis 6 years at Ocean Approved he has led the research and development of kelpfarming from the nursery to our first in the nation open-water farm. Ocean Ap-proved is positioning the company to be a supplier of sustainably grown and

harvested products and a domestic alternative to imported dried Asian seaweed. The morningbreak will feature a tasting including Kelp Smoothies and other applications for this super-food.

Don’t forget to Mark Your Calendar for the ICCA Culinary Immersion

Boston - September 10 - 11, 2015

Don’t forget to Mark Your Calendar for the ICCA Culinary Immersion

Boston - September 10 - 11, 2015

ICCA 13th Annual Summit Day of Education - Tuesday, June 16thICCA 13th Annual Summit Day of Education - Tuesday, June 16th

Shifting Sands 2015 – What is affecting the trends that are changing the future ofthe food industry: Suzy Badaracco, President, Culinary Tides Inc., Suzy is a toxicologist, certified chef, and registered dietitian who will share howGovernment, Technology, Health, Consumer, Travel, Beverage, Food & Flavor allhave an affect on the trends of today and tomorrow. She has worked as a trendsforecaster for food industry clients since 1992. This session will help you to be ableto better recognize and predict the opportunities and pathways for making menuitems successful in the marketplace. Equally important is the ability to recognize andadapt to upcoming changes in trend direction as the economic recovery unfolds and to differenti-ate between long and short lived trends.

Suzy Badaracco

Tuesday, June 16; 10:30 - 11:30 am

What is the Definition of Your Organization’s Relationship with Manufacturers? A panel of bothoperators and manufacturers including Rick Kirkpatrick, Sweet Street Desserts; Keith Brunell, Mag-giano’s Little Italy; Kevin Bechtel, Shari’s and Joe  Bybel, Ventura Foods will share their two years ofwork creating IFMA’s Operator/Manufacturer Collaboration Model. This will include best practiceson how both parties can be more profitable as true partners.

Tuesday, June 16; 11:30 - 12:30 pm

Tuesday Lunch 12:30 - 1:45 pm; Longfellow Room

10:15 - 10:30 am: Morning Break & Kelp Tasting - Westin Grand Ballroom Pre-Function

Tuesday, June 16th: 7:30 - 9:30 am Breakfast - Westin Winslow Homer Junior Ballroom

Tuesday, June 16th; 3:45 - 4:45 pmUS Fisheries and Aquaculture: Healthy Menus andSustainable Opportunities - Barton Seaver: Chef;Author; and Director, Sustainable Seafood and

Health Initiative Harvard School ofPublic HealthBarton is on a mission to restoreour relationship with the ocean, theland, and with each other—throughdinner. He has translated his illustri-ous career as a chef into his leader-ship of the Sustainable Seafood and Health Initiative at the Center for Health and

the Global Environment at the Harvard T.H. Chan School of Public Health. In this role, Barton spear-heads initiatives to inform consumers and institutions about how our choices for diet and menuscan promote healthier people, more secure food supplies, and thriving communities.

Demonstration and Trend Presentation: Melissa Kelly, Award Winning RestaurateurMelissa Kelly’s Resume looks like the “Who’s Who” in the restaurant world. Shebegan her career at The GreenbrierResort. Add in her experienceworking with Larry Forgione, AliceWaters and stints in Denver, Barba-dos, Miami and New York City andyou get a seasoned veteran more

than prepared to open her own restaurant Primo in2000. She is the only chef recipient of the covetedJames Beard Best Chef Northeast more than once -winning in 1999 and 2013. Following her success ather Rockland, Maine restaurant, she has alsoopened two locations at JW Marriott Resorts in Or-lando and Tucson. She’s was one the nation’s firstto source from her own farm.

Founding SponsorsAlaska Seafood Marketing Institute

California Avocado CommissionWholesome Harvest Baking

Mars Foodservices USNational Pork BoardSweet Street Desserts

Patron SponsorsBarilla America, Inc.

Dole Packaged Foods CompanyLBP Manufacturing

Meat & Livestock AustraliaWisconsin Milk Marketing Board

Corporate Sponsors

California Strawberry CommissionCalifornia Table Grape Commission

Farmer BrothersFrench’s Foodservice

Idaho Potato CommissionJennie-O Turkey Store

Kikkoman Sales USA, Inc.Sunkist Growers

The Mushroom CouncilTrident Seafood Corporation

United Soybean BoardVulcan Food Equipment Group

Founding SponsorsAlaska Seafood Marketing Institute

California Avocado CommissionWholesome Harvest Baking

Mars Foodservices USNational Pork BoardSweet Street Desserts

Patron SponsorsBarilla America, Inc.

Dole Packaged Foods CompanyLBP Manufacturing

Meat & Livestock AustraliaWisconsin Milk Marketing Board

Corporate Sponsors

California Strawberry CommissionCalifornia Table Grape Commission

Farmer BrothersFrench’s Foodservice

Idaho Potato CommissionJennie-O Turkey Store

Kikkoman Sales USA, Inc.Sunkist Growers

The Mushroom CouncilTrident Seafood Corporation

United Soybean BoardVulcan Food Equipment Group

Tuesday Afternoon General Session Continues; Tuesday 1:45 - 2:45 pm

Melissa Kelly

Barton Seaver

Technomic Industry Expert Darren Tristano speaks to how customization is drivingvalue in today’s new consumer value equation. See how increasing consumer ex-pectations will drive greater need for variety and how chain culinary teams can bet-ter prepare for tomorrow’s success. Topics will include chains leveraging naturalingredients, best practices in build-your-own options and building spicier flavor op-tions to take advantage of the Millennial generation’s growing interest in heat. Darren Tristano

Tuesday, June 16; 2:45 - 3:30 pm

Wednesday, June 17th; 7 - 9 am: ICCA & GCIA Board of Directors Breakfast; Winslow Homer Ballroom

Mark Your Calendar for the 14th Annual ICCA Summit in Music

City - Now Turning into one of the USA’s Top Culinary Destinations

Nashville, Tennessee from June 26 - 29, 2016

Mark Your Calendar for the 14th Annual ICCA Summit in Music

City - Now Turning into one of the USA’s Top Culinary Destinations

Nashville, Tennessee from June 26 - 29, 2016

Tuesday, June 16th; 5:00 - 7:30 pm: ICCA Reception Finale; Winslow Homer Junior Ballroom

3:30 - 3:45 pm: Afternoon BreakWestin Grand Ballroom Pre-Function