SMALL PLATES - BIG FLAVORS

The rising cost of food is so bad that, recently, America's wealthiest university, Harvard, was forced to take drastic cost-cutting measures within its food program. The budget trim, however, did not sit well with students. They insisted that their whole grains make a comeback on the campus menu. The student body cry was so loud that management finally gave in. Other universities less endowed than Harvard have sought out alternative ways to be creative with their menus. Sometimes, this means a compromise in healthy choices and the quality of food.

The University of Massachusetts, Amherst, addressed this issue in the 14th Annual "Tastes of the World Chef Culinary Conference" for campus food services. "Small Plates, Big Flavors" was this year's conference theme; the message entails how campus food establishments can offer smaller portions with bolder flavors.

Executive Director Ken Toong organized the event to address the demands for healthy food options while considering elevated food costs. Ken spiced up the event by emphasizing regional and global cuisine. He also encouraged culinarians and chefs to keep abreast of current advancements in sustainable agriculture.

For my part in this event, I talked about using the small plate-big flavor concept while cooking state dinners at the White House. The audience was enthusiastic and made it fun to address this topic. It was also energizing to get acquainted with some of the other chef-presenters. Great topics like The Future of Our Oceans, The Healthy Mexican Kitchen, Thai Table - A Few Building Blocks and Aromas from Thai cuisine, Kitchen Chemistry: Evolution of the Gastronomy of Taste, and Chasing the Yum (N0, not Rachel Ray) were covered during this terrific conference.