Portland’s Trend Leaders will share what is hot with today’s new restaurant consumersICCA members will spend the afternoon with trend experts and one ofPortland’s award winning chefs Naomi Pomeroy, chef-owner of Beast.Naomi was featured in Gourmet and Elle Magazine; Bon Appètit namedher one of the top six of a new generation of female chefs; and Food &Wine Magazine recognized her as one of the 10 Best New Chefs in Amer-ica. Oprah magazine named her one of the Top 10 Women to Watch in theNext Decade, and Marie Claire named her one of the top 16 Women inBusiness. She has given several lectures on creativity, including a TedX talkin 2013. She also competed on Top Chef Masters and was selected fourtimes as a finalist for the James Beard Award Best Chef Pacific Northwest - winning in 2014.

International Corporate Chefs Association 15th Anniversary Summit

Historic Benson Hotel • Portland, OR • June 25 - 28, 2017

15th Anniversary ICCA Summit

“The Future in New Menu Development”

You will not want to miss the 15th Anniversary ICCA Summit. From the customfit Bragard Chef Jacket you will receive to the innovative ideas from some of thenation’s award winning chefs and trend experts this event will inspire you andyour team to develop new menu ideas for today’s consumer. Portland is one ofthe most unique culinary destinations in the country with a vibrant chef culturestarted by legendary leaders including Greg Higgins and Vitaly Paley and nowthe new regime with the likes of Naomi Pomeroy and Adam Sappington are tak-ing the Portland culinary scene to new heights. All of their restaurants will be onthe new ICCA Dine Around series plus Greg, Naomi, Adam and others will be onthe ICCA Stage or Kitchen Stage to demonstrate their craft. Experts on nationaltrends, professional development and, of course, our Culinary Road Trips willcreate memorable take-aways for you to use for years into the future.

Opening General SessionSunday, June 25; 2:00 - 5:30 pm

Register now to receive the 50 percent discount on membership and ICCA Summitregistration. Please remember spouse attendance for the spouse program, all receptions and our annual dinner are complimentary.

“Networking with peers and the leading innovators in food,

marketing, manufacturing and industry trends helps to make the

ICCA Summit a unique educational experience”

Naomi Pomeroy

ICCA 15th Anniversary Opening Reception - Sunday, June 25th; 5:30 - 7:30pm

ICCA members receive a 50 percent discount on early registration -

You pay only $495 for the annual dues and Summit registration

Opening General SessionSunday, June 25th; 2:00 - 5:30 pm ContinuedTrends, Demos & TastingsThe Sunday opening session will kick-off with a trend presentation by Datassen-tial’s Jack Li that will take a look back at the 15 year trend cycle to learn moreabout today’s consumer plus why the Portland culinary scene is one of the mostcreative foodie destinations in the nation. Along with our trend experts, we haveinvited Katherine Cole to talk about the intersection between breaking news, popculture, and food and beverage in contemporary society. Katherine is the hostand executive producer of The Four Top, a national, James Beard Award-nomi-nated podcast streamed on NPR One. Previously, Katherine's education at Har-vard College and Columbia University’s Graduate School of Journalism led her to The Oregoniannewspaper for 13 years. She has written four books on wine that have been praised by publicationsincluding the New York Times, San Francisco Chronicle and Wine Spectator.

Katherine Cole

Monday, June 26th; 8:30 am - 4:30 pm - 15th Anniversary ICCA Culinary Road TripsMonday, June 26th; 8:30 am - 4:30 pm - 15th Anniversary ICCA Culinary Road Trips

The 15th Annual ICCA Summit Opening Reception:Naomi Pomeroy will be personalizing her Taste & Technique cookbook that youwill receive as just one of the many gifts from ICCA for our 15th Anniversary.Remember the receptions, our 15th Anniversary Dinner and the spouse tour areall free so please invite your spouse to this special event. We are at the HistoricBenson Hotel just blocks from amazing shopping, art centers and exquisite din-ing destinations. Each event during the ICCA Summit will also feature newmenu ideas using many of our sponsor products.

The 15th Anniversary Culinary Road Trip will showcase the history of thiscity that is way older than most people realize. The territory was mappedby Lewis & Clark from 1804 - 1806 and in the mid 1800’s pioneers beganclearing trees and developing what would become a major lumber hub giv-ing the town the nickname that is still used, Stumptown. Today Portlandstill keeps in touch with the roots of its history in terms of taking things toanother level like distilled spirits. When we last visited Portland there wasone boutique local distillery and two very small ones - today there is a Dis-tillery Row with more than 10 distilleries all within walking distance.

That, of course will be on one of our ICCA Culinary Road Trips along with a trip to Willamette Valleyto see organically grown vineyards and state-of-the-art winemakers including Sokol Blosser, AnneAmie and Domaine Serene. Portland is also known for amazing coffee roasters. One walking tourwill feature a coffee crawl visiting numerous local coffee trendsetters including Public Domain,Case Study and Stumptown and at least one of the legendary donut shops Voodoo or Blue Star.That group will also be treated to a tour of Farmer Brothers major facility where they roast their Ar-tisan Coffee Collection. You will take part in a cupping and actually make decisions on a blend cre-ated that day for ICCA Summit attendees. One group will enjoy the creative menu ideas fromPortland’s growing food truck and cart scene as others will experience roundtable discussions andtastings from Portland’s leading chefs.

Public Domain Coffee Shop

Tuesday Morning General SessionTuesday, June 27; 8:30 am - 9:30 amChandra Ram, Editor, Plate Magazine: Chain Menu Ideas That Make a Difference

In her role as Plate’s Editor Chandra travels the country searching for new menuideas that make a difference and provide insights into tomorrow’s trends. With abachelors degree in Journalism from Loyola University and an associate degreefrom the CIA, she is uniquely qualified to present trends that have changed thelandscape for chains. Because of her success she was awarded a position on theJames Beard Foundation Award judging committee. Her presentation will offer youand your culinary team members a plethora of take-aways that can lead to thatnext successful new menu idea. *photo courtesy of Geoffrey Smith

ICCA 15th Anniversary Dinner is also complimentary for your spouse

at the Historic Elks Club - Monday, June 26th from 6:30 pm - ‘til

ICCA 15th Annual Summit Day of Education - Tuesday, June 27th

ICCA 15th Anniversary Summit Lunch - 12:00 - 1:30 pm

Professional Advice to Advance Your Career with Global Business leader Bob RyanRobert J. (Bob) Ryan is an Executive at Shields Meneley Partners specializing in helping senior lead-ers and board members advance their companies and careers. He has created a customized pro-gram for ICCA members including examples of what they provide for leaders around the globe -insightful assessments, performance coaching, and guidance for all forms of leadership and careertransition. Bob’s career has included key leadership roles with companies ranging from $500M to$84B that include Procter & Gamble and Griffith Laboratories.

Chandra Ram*

Tuesday, June 27; 9:30 - 10:45 am

Panel of Portland’s Culinary LeadersGreg Higgins, perhaps one of the nation’s first true farm-to-table chef-owners, has assembled apanel of Portland’s most creative chefs who will share their passion that is driving the culinaryscene in Portland to national and even global prominence. Many of these panelists are the nextgeneration who will inherit the position to train tomorrow’s leaders as chef Higgins has done.

Tuesday, June 27; 11:15 - Noon

Tuesday Afternoon General Session, June 27th; 1:30 - 2:15 pmMarie Molde, RD; Client Solutions Specialist at Datassential With a strong background in both dietetics and business - she holds a combinedMBA/RD from Dominican University. Restaurant chains and suppliers regularly relyon Marie’s expertise in menu and product development, and for over five years shehas helped foodservice and retail companies excel in better-for-you product inno-vation. With healthy-driven menus becoming much more important with today’sconsumers this session will provide you with tools to take your menus to the nexthealthier level.

The annual ICCA Summit dinner is always a special celebration and with our 15th Anniversary it iscause for us to take it up a few notches. Special vintage wine flights, creative cocktails and abounty of food ideas will be the backdrop for the amazing networking and fun times together. Wedecided to revisit the site for our last ICCA Summit, the Historic Elks Lodge, built in 1923, at TheSentinel Hotel, formerly the Governor Hotel. The Billiards and Lodge Rooms are perfect for this his-toric celebration of our 15 years bringing the nation’s leading new menu developers together.

Marie Molde

Tuesday, June 27th; 4:15 - 5:15 pmDemo & Tasting: Adam & JackieSappingtonHistory might be repeating itselfwith the arrival of Adam and JackieSappington into the Portland culi-nary scene. Adam’s Missouri roots,as with many early pioneers of thisregion, are leaving a lasting impres-

sion on Portland’s discriminating dining public. Heand his pastry chef wife will share why they are win-ning awards including Adams three time nomina-tion for the JBF Best Chef Northwest. Adam is known for his whole animal butchery and Americancraft cooking as well as his appearance on the Food Network’s Chopped, ABC network’s The Chewand Diners Drive-in and Dives. Last September, the Sappingtons released their first cookbook,Heartlandia: Heritage Recipes from The Country Cat and you will receive a copy signed by them atthe closing reception.

Spain’s Traditions led to success for Portland’s Chef+ Restaurateur John GorhamChef John Gorham has build an empire of restau-rants varying in themes beginning with Toro Bravo’straditional Spanish fare to Shalom Y’All celebratingIsrael famous flavors. His presentation will take youon a trip to Spain where he consistently researchesfor his flagship brand. He will also share the secretsto his success with the discriminating palates of thePortland dining public.

Founding SponsorsAlaska Seafood Marketing Institute

California Avocado CommissionWholesome Harvest Baking

Mars Foodservices USNational Pork BoardSweet Street Desserts

Patron SponsorsBarilla America, Inc.

Carla’s PastaDole Packaged Foods Company

Meat & Livestock AustraliaWisconsin Milk Marketing Board

Corporate Sponsors

Farmer Brothers

French’s Foodservice

Jennie-O Turkey Store

Kikkoman Sales USA, Inc.

Sunkist Growers

The Mushroom Council

Tuxton China

United Soybean Board

Founding SponsorsAlaska Seafood Marketing Institute

California Avocado CommissionWholesome Harvest Baking

Mars Foodservices USNational Pork BoardSweet Street Desserts

Patron SponsorsBarilla America, Inc.

Carla’s PastaDole Packaged Foods Company

Meat & Livestock AustraliaWisconsin Milk Marketing Board

Corporate Sponsors

Farmer Brothers

French’s Foodservice

Jennie-O Turkey Store

Kikkoman Sales USA, Inc.

Sunkist Growers

The Mushroom Council

Tuxton China

United Soybean Board

Tuesday Afternoon General Session continued; 2:15 -3:00pm

The Sappingtons

Panel of Walla Walla Winemakers; “Why this New American Wine Region is Winning with ConsumersThe Walla Walla wine region only became an American Viticulture Area (AVA) designated by the USgovernment in 1984, making it one of the newest and fastest growing wine regions in the USA.Since it is a four-hour drive from Portland, we decided to bring the leading winemakers to you. Youwill taste why this region is gaining traction in restaurants around the country and learn how thesefarmers are captivating American consumers with their Bordeaux-style blends.

Tuesday, June 27; 3:30 - 4:15 pm

Wednesday, June 28th; 7:00 - 9:00 am: Breakfast with the ICCA & GCIA Board of Directors

Tuesday, June 27th; 5:30 - 7:30 pm: ICCA Reception Finale

ICCA members receive a 50 percent discount on early registration -

You pay only $495 for the annual dues and Summit registration plus

the Benson room rate is $199 - go to www.ICCAchefs.com/events

The Benson Hotel room rate is only $199 Call (503)228-2000 or go to

www.ICCAchefs.com to register for Rooms & The Summit

Afternoon Break - 3:00 - 3:30 pm