welcome! [schoolnutrition.org] · 4:00 pm-6:30 pm ksna executive board meeting ballroom d monday,...

Welcome!Welcome Leaders to the 60th annual KSNA Conference! I am very excited about our conference this year. There is something for everyone at this year’s conference. Our education leaders have done a fabulous job on scheduling a

wide variety of classes to help make you and your team great leaders. The conference is a wonderful opportunity to network with other school nutrition leaders and our Industry partners. It is also a good time to talk with our leaders from KDE and KDA. I hope you have a wonderful time at conference this year.

KSNA is always looking for leaders. No matter if you would like to take on a big role with KSNA or just a small one, KSNA has a job for you. I never considered myself a leader, but KSNA has held my hand and given me the tools and training I needed in becoming a leader. I am so thankful for the people that encouraged me to get involved.

The Leader in Me…We All Have It!!!

Belinda Puckett, KSNA President-Elect Conference Co-Chair

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Welcome!Welcome to the KSNA Annual Conference in Beautiful Northern Kentucky! Your officers have worked hard this year on bringing something for everyone. We are offering Almost 100 hours of education, over 50 presenters. This Conference is jam packed from start to finish. Don’t

forget to spend time with our many knowledgeable industry partners in the exhibits and learn how they can help you grow your program. Take advantage of the one on one and group opportunities to discuss with your colleagues and state department teams from KDE and KDA to answer questions and help solve common issues.

As leaders, we all grow and learn more together than we ever could apart! I look forward this year representing you at the Delegate Assembly in San Antonio, let me know what is important to you.

Lastly, but most importantly I want to remind you that we are ALL LEADERS! However, not all of us want to be up front. There are great opportunities for you to have fun and contribute in your KSNA! Please stop me during the conference when you see me or email me and let me know how you want to be involved. If you are unsure, attend the “First Timers” session. Not a first timer but still not certain how you fit in? Attend the “What can KSNA do for you?” session. We want you to feel like this is YOUR conference and your association. We have taken all your feedback from past surveys and applied them, we hope you can tell!

Dan Ellnor BA, CP-FS

Vice President, Conference Co-Chair

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Table of Contents

Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Ballot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Sessions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Executive Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Industry Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

President’s Accomplishments . . . . . . . . . . . . . . . . . . . . . . . . 37

Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

2016-2017 Calendar of Events . . . . . . . . . . . . . . . . . . . . . . . . 41

Northern KY Center Map . . . . . . . . . . . . . . . . . . . Back Cover

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SUNDAY, JUNE 19

2:00pm–6:30pm Registration Convention Center

Pre-Conference Sessions (preregistration required)

10:00am-6:30pm Nutrition 101 Room 4 1:00pm-5:00pm ServeSafe (1st half) Room 7 4:00 pm-6:30 pm KSNA Executive Board Meeting Ballroom D

MONDAY, June 20 7:30am-4:00pm Registration Convention Center

Pre-Conference Sessions (preregistration required) 7:00am-12:30pm ServSafe (2nd half) Room 7 8:00am-12:00pm Excel Room 10 7:30am-12:45am Health Screenings (allow 15 minutes) Room 8

Education Sessions 8:00am-9:00am 1st Timers Room 2 Professional Standards Room 1 Why Visual Merchandising? Room 4 Full Speed Ahead Healthy Cooking Room 6 Managers 1on1 Solutions Panel Room 3 Google Drive—Find the Power of Document Sharing Room 9 9:15am-10:15am Creative, Healthy & Delicious Cooking (those pesky leftovers) Room 5 Good, Bad and Ugly Bid Specs Room 1 Emergency Procedures, When the Egg Hits the Fan! Room 2 What’s the Secret to Cycle Menus Room 9 CACFP Room 3 KDA Chef Demo Room 10

Program

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MONDAY, June 20 continued 9:15am-11:15am What is Merchandising and Why is It Important? Room 4 10:30am–11:30am Writing to Win, How to Get What You Want for Equipment Room 1 Dealing With Difficult People Room 2 Design on a Dime Room 3 11:45am-12:45pm What does KSNA do for YOU! Room 1 Dealing With Difficult People Room 2 Dealing w/Media and Parents Room 4 1:00pm- 2:30pm Opening General Session Ballroom A,B,C Keynote Speaker: Joel Zeff

Joel creates energy. He is a dynamic speaker, im-provisational humorist and author. His interactive performances invite members of the audience to participate in hilarious improvisational exercises that illustrate Joel's central message: That organ-izations and individuals should CELEBRATE every day successes to increase collaboration, produc-tivity, passion and innovation.

2:45pm-5:00pm Marketing Hall of Fame, Emporium, Basket Raffle In Registration Area

Education Sessions 2:45pm-3:45pm Civil Rights Compliance Room 3 Chapter Leadership Room 9 The Tao of Change: Flexibility, Reaction and Persistence Ballroom D FFVP Room 1 Panel Discussion-Monitoring Compliance Room 6

Program

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MONDAY, June 20 continued Marketing School Meals, It’s in the Bag Room 2 Recognizing Outstanding Directors, Managers & Employees Room 10 “Who Are You!” Room 7 Production Records, KDE Ballroom E 4:00pm-5:00pm Recordkeeping-CEP Documentation Ballroom E Marketing School Meals, It’s in the Bag Room 2 The Tao of Leadership: Communication, Positivity and Patience Ballroom D

6:30pm-9:30pm Back To The 80’s Ballroom A,B,C Reception for Gold & Silver Industry Sponsors

And Chapter Presidents

Menu: Hamburgers and Hot Dogs, Grilled Chicken

Lettuce, Tomato, Sliced Cheeses, Pickles and Onions Bakery-Fresh Buns

Condiments Baked Beans

Freshly Baked Apple and Cherry Pies Coffee, Tea

We will be Honoring and Celebrating with Some special Leaders, our Gold and Silver Industry Partners and the Chapter Presidents!

Program

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TUESDAY, June 21 7:30am-12:45am Health Screenings (allow 15 minutes) Room 8 8:00am-8:30am Registration Conference Center 8:30am-10:30am Second General Session Ballroom A,B,C Reggie Ross, SNA Southeast Regional Director Bill Wickliffe—KDA

Deanna Tackett—KDE Keynote Speaker: Grace Gorrell Grace Gorrell, has worked in various roles at the Uni-versity of Kentucky for over 30 years. She helped the University establish the UK Center for Leadership. She is currently teaching leadership studies at UK and does training through her company Lead With Grace. Grace has a tremendous passion for helping others dis-cover that they “do” have leadership abilities and in turn help them understand how they can use those

skills to improve their professional and personal life. 10:30am-5:00pm Marketing Hall of Fame, Emporium, Basket Raffle In the Registration Area 10:45am-12:45 pm Exhibits—Directors Only 10:45am-12:30pm Be True to Your True Colors– for Managers & Assistants by Grace Gorrell Ballroom A,B,C 12:45pm-3:00pm Exhibits—Managers & Staff

Education Sessions 3:15pm-4:15pm Level One Certification Updates Ballroom E All You Want to Know about Vitamins & Minerals Room 1 Panel Discussion-Summer Feeding Room 3 Fresh Look at NSL Meal Pattern Room 2

Program

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TUESDAY, June 21 continued

6:30pm-9:30pm “Celebrating the Leader in All of Us” Ballroom A,B,C Banquet Menu:

Tossed Garden Green Salad Cherry Tomatoes, Cucumbers, Red and Yellow Peppers, Carrots

and Homemade Croutons Peppercorn Ranch and Basil Vinaigrette Dressings

Breaded Chicken Breast with a Honey Mustard Cream

Roasted Red Potatoes Green Beans with Red and Yellow Peppers

Assorted Rolls and Butter

Key Lime Pie with Whipped Cream

Turtle Cheesecake

Water, Tea, & Coffee

Third General Session Separate Banquet/Awards program provided

Program

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WEDNESDAY, June 22 Hotel Check-Out

7:30am-9:30am Cup Cake Wars Ballroom D Education Sessions

7:30am-8:30am Admin Review Updates Ballroom E 8:40am-9:40am Admin Review Updates Ballroom E Power of Pork Room 1 Being Proactive: Success Stories from Kitchens Room 2 Think Win- Win: Getting Everyone on Board w/Expanded Breakfast Room 9 Farm to School Panel Room 3 Making Your Food Buying Guide Great Again Room 8 “Who Are You!” Room 7 Production Records KDE Room 6 KDA Chef Demo Room 10 CACFP Room 4

10:00am-11:30am Lead Away! Ballroom A,B,C Brunch Menu:

Assorted Fruit Juices Sliced Seasonal Fresh Fruit and Berries

Individual Yogurts and Granola Fluffy Scrambled Eggs with Chives

Waffles with Whipped Cream and Raspberry Sauce Country Fried Steak with Cracked Black Pepper Cream Gravy

Home-Style Breakfast Potatoes Freshly Baked Muffins, Croissants, Warm Buttermilk Biscuits,

and Assorted Breakfast Pastries Butter and Preserves

Freshly Brewed Coffee, Decaffeinated Coffee and Herbal Tea

Closing General Session Recognition of Student Art Contest Winners

Installation of Officers Door Prizes

Program

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KY School Nutrition Association Election Ballot Box located at registration and on stage in general session

Ballots must be turned in by second general session on Tuesday

Winners (including all mailed, faxed, emailed and ballot box votes) will be an-nounced at the closing general session

Candidates for 2016-2017 Vice-President

Shane Bosaw –USDA Best Practices recipient and FSD for Union County Schools, Shane says he is most excited about starting the school’s first garden program for students this Spring 2016. Shane has a level 3 certification through SNA, has served as KSNA Region 1 Director for the past year and a half and served as Re-gion 7 CAC leader for 3 years. Prior to working in food service Shane studied the effects that nutrient deficiencies have on anti-

social behavior. After completing his BS and MS at the University of Louisville in 2001, he worked in the court system and later served as superintendent of a group home for the Department of Juvenile Justice. Frustrated having little influ-ence over the diets of the youth and adults he worked with, Shane decided to focus on creating healthy meals for students at school. Shane firmly believes that quality nutrition improves student grades, attendance and reduces discipline issues. Shane enjoys woodworking, hiking and any outdoor activities with his family. Shane is a proud father of three and has been happily married to his High School sweetheart for 15 years.

Leah Holland – Leah Holland is the School Nutrition Director for Mayfield Independent Schools. She is a Kentucky native and a graduate of Murray State University with a B.S. in Dietetics and Food Systems Management. Leah has served on the KSNA Board in various capacities. In 2009-10 she was a Regional Di-rector and 2011 as Administrative Chair. Leah’s commitment is to students and their nutritional needs and her passion is for the programs such as summer meals, wellness, legislative ac-tion for school nutrition, and the farm to school initiative.

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Candidates for 2016-2017 Administrative Section Representative-Elect

Cathy Pleasants – I have spent the last 18 years in the food ser-vice department with the Lincoln County Board of Education. I am very passionate when it comes to my work. I put in 100% every day and look forward to working with my staff on the changes that we face daily. I am very active in my community with different organizations such as; Lincoln County Young Farmers, Relay for Life, Lincoln

County Cattleman’s Association, & Lincoln County Farm Bureau Federation Women’s Committee. I have served in several leadership roles with Kentucky Farm Bureau Federation; Board of Directors for KY Farm Bureau Federation, Chair of the Women’s Committee for KY Farm Bureau, Chair of Safety & Health and am currently serving on the Communications Committee. I’ve gained most of my leadership skills thru holding positions within these organizations. I am Lev-el 3 Certified in school nutrition and am currently Co-Chair of the Education Committee with KSNA. I would appreciate your support for Administrative Sec-tion Rep. I’m a proud mother of two young boys Peyton 11 & Eli 9 and married to George W. for 26 years.

Terina Edington - In 1995 Terina graduated from Berea College with a Bachelor’s of Science in Dietetics and Early Childhood Ed-ucation. In 2002 Terina graduated from Eastern Kentucky Uni-versity with a Master’s of Science in Community Nutrition. While working on her Master’s degree Terina worked full time with University of Kentucky as a Cooperative Extension Agent for Family and Consumer Sciences in Knox County Kentucky. Terina left UK in 2003 and began working as a Child Nutrition Program

Consultant with the Kentucky Department of Education Division of School and Community Nutrition Services. At night, between 2003 and 2011, Terina was an adjunct professor for Kentucky State University. Although Terina enjoyed work-ing for KDE and assisting School Nutrition Directors all over the State; she longed for a district of her own. In 2011 that desire was fulfilled when Terina went to work for Jefferson County Public Schools in 2011. As Assistant Director of Jeffer-son County Public Schools department of Nutrition Services, Terina’s main job responsibilities include policy development and regulatory compliance. Terina is a Registered Dietitian (R.D.), a Licensed Dietitian (L.D.), and a School Nutrition Specialists (S.N.S.). Since sending her youngest son off to Western Kentucky Uni-versity to study Agriculture Education, Terina has enjoyed becoming more in-volved in the Kentucky School Nutrition Association, spending time with her husband James, and playing with their dogs Abby and Zoey.

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2016-2017 KSNA Election Ballot

Only members of the “Director/Supervisor” section of SNA may vote for this rep.

You must provide your SNA membership # in order to verify and for your vote to be counted.

IAC Annual Raffle BUY TICKETS SEVERAL WINNERS

Proceeds go to a great cause:

LAC trip for Scholarship Winner to Washington, DC

Once again this year we are having our Gift Card Drawing at the conference. We will be selling tickets at $1.00 each or 10 for $10.00 (Ha Ha). We will be drawing for the gift cards at the conclusion of the conference Wednesday and the winner does not need to be present however please give your tickets to a friend so that when you WIN they can get it to you. With the monies we earn from this we will be sending a manager and friend to the 2017 Legislative Action Conference (LAC) in Washington,DC (travel and lodging) based on a submitted essay as to why they would like a chance to go. You will hear stories from Renecia our last years winner from Perry County throughout the conference. Just look for those folks dressed a LITTLE different throughout the show to get your tickets.

Vice President: _____Shane Bosaw _____Leah Holland All members may vote for this position.

Your SNA membership #______________________________________

Administrative Section Rep: _____ Cathy Pleasants_____Terina Edington

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SessionsOVERVIEW OF EDUCATION SESSIONS

MONDAY, JUNE 20

7:30 a.m.-12:45 p.m.

Health Screenings (allow 15 minutes) - Wellness check’s sign up early! Room 8

8:00-9:00 a.m. 1st Timers - 1st time at a conference? Attend this Session first to make the most of your KSNA experience. Learn about education sessions, exhibits, and “where

the heck is the restroom” Room 2

Professional Standards - Will review Professional Standards and explain the components of the final rule. Additionally, specific requirements for each level

of employee from Director to Kitchen Assistant and Office Staff. Room 1

Why Visual Merchandising – A brief discussion on serving counters and how end users are looking for

better, more creative ways to increase customer sales and participation through effective theme based merchandising and signage. Attendees will see

through effective demonstrations of specific merchandising and techniques and materials, view examples of before and after photos and learn about

psychology of color, mood, elevation and texture in merchandising. Purpose is to further increase awareness of the importance of merchandising to lead them

to greater success with their food service operations. Room 4

Full Speed Ahead Healthy Cooking – This interactive workshop will provide a working knowledge of: steam cooking, the different classifications of steamers

from past to present, steam benefits in relation to both, cooking and HACCP principles, and how steamers impact our earth. Room 6

Managers 1on1 Solutions Panel - Attend this session to hear some common

issues confronting managers and some different solutions from peers who have been there. Discussing solutions not just issues. Room 3

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SessionsGoogle Drive- Find the Power of Document Sharing – Ever heard of google

drive? Many of your schools already use this free program. Learn how you can collaborate and use this simple computer program to dazzle your superiors and

become more efficient. 9:15 – 10:15 am

Creative, Healthy & Delicious Cooking (those pesky leftovers) – This class will only utilize foods that are supplied to your schools – plus spices & herbs that

are allowed within your dietary guidelines. It will show how to use these ingredients to make different – but at the same time, appetizing & delicious

meals. And we will see how the mundane leftovers can be created into other creative dishes. Taste testing included – and – immediate audience feedback

strongly encouraged! Room 5

Good, Bad and Ugly Bid Spec – Have you ever bid deli turkey and gotten something more likely shredded hash? Learn the

in’s and out’s of specifying product to clearly communicate what you want, how you want it and when. Room 1

Emergency Procedures, When the Egg Hits the Fan! - Sewer back-ups, power

outages, personnel shortages, OH, MY! Every day in operations brings something different. Use this class to help you PLAN your next emergency

rather than REACT to it. It is not a matter of but when it will happen. Room 2

What’s the Secret to Cycle Menus – What’s the big deal with cycle menus? Join this interactive breakout session for managers and menu planners

to discover the secret and connection between planning cycle menus, evaluating production records and running a financially sound and compliant

food service program. The best practice concepts discussed in this session will assist you in developing your own cycle menus to promote compliance, labor

efficiency and operational success. Room 9

CACFP - Learn how this important Federal program can help fill the gap between Lunch and home and also increase your bottom line!

Room 3

KDA CHEF DEMO - This demo class will provide basic culinary practices as well as putting spice back into your lunchroom. Room 10

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Sessions

9:15-11:15a.m.

What is Merchandising and Why is it Important? - A brief discussion on retail serving counters and how end users are looking for better, more creative ways

to increase customer sales and participation through effective theme based merchandising and signage. Attendees will see demonstrations and a hands on

experience of specific merchandising techniques and materials, and learn about the psychology of color, mood, elevation and texture in merchandising. Learn how to capture attention to give an elevated guest experience that translates

to increased sales in your food service operation. Room 4

10:15-11:15 a.m.

KDA CHEF DEMO- (Session 2) - This demo class will provide basic culinary practices as well as putting spice back into your lunchroom.

Room 10

Creative, Healthy & Delicious Cooking Chef Demo: (Session 2) This class will only utilize foods that are supplied to your schools – plus spices & herbs that


meals. And we will see how the mundane leftovers can be created into other creative dishes. Taste testing included – and immediate audience feedback

strongly encouraged! Room 5

10:30-11:30 a.m.

Writing to Win, How to Get What you Want for Equipment - Procurement guidelines for foodservice equipment is governed by state and federal law so it’s important to spell out what you require so that you get what you expect

and need. This presentation will help you write a fair and clear specification to allow a level playing field to all involved as well as allow for robust competition.

Room 1

Dealing with Difficult People - Do you know someone who exhibits annoying behavior at work? Let’s look at some productive and non-productive ways to

deal with them. Room 2

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SessionsDesign on a Dime - Learn how to use items you already have in your kitchen to

make great decorations for your serving line. Learn about successful theme days and where to turn to get items donated. Room 3

11:45 a.m. – 12:45 p.m.

What does KSNA do for YOU! - If you are new to KSNA or just want to learn more about the basics of how our organization works, then this class is for

you. We will discuss KSNA, SNA, Executive Board, KDE, and other acronyms surrounding our jobs. We will also take time to listen to you about what, as

member, you need from KSNA to help you succeed in your schools. This will be a fun and open dialog type of class so bring your questions and your laughs as

we look into what makes the SNA run smoothly. Room 1

Dealing with Difficult People – (Session 2) Do you know someone who

exhibits annoying behavior at work? Let’s look at some productive and non-productive ways to deal with them. Room 2

Dealing w/Media and Parents - Nothing is worse than finding your program in the news negatively or having an issue brought to your board’s attention that was never your fault but now you have to deal with it. Learn common pitfalls

and tricks on steering your message and making sure your program remains in the best light possible. Room 4

Understanding Special Dietary Needs - Having issues with students with Allergies or other special dietary needs? Hard to know what is required and

what is not? Come to this class to work on strategies to comply. Room 9

2:45 – 3:45 p.m.

Civil Rights Compliance - Every year food service staffs are required to take a class over Civil Rights Compliance, and it’s usually the same old boring lessons

year after year. Join us for a new, fun and exciting way to get your refresher course on Civil Rights. We’ll cover the USDA policies and how to put them into practice and we’ll have some role playing on how to communicate and enforce

these policies to make this a fun and lively class. Room 3

Chapter Leadership - Learn the duties of chapter officers, tips on increasing participation and how to create fun engagements for learning. Room 9

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SessionsThe Tao of Change: Flexibility, Reaction and Persistence - Change happens.

We can either be open and flexible to it or let it steamroll us. Too many of our daily problems are not worth getting worked up about, but we react to these small events, and it impacts us negatively. We don’t always have control over

our changing circumstances, but we do control our reactions. There’s only one reaction that’s not acceptable: quitting. You can’t quit. You may have to

communicate your needs; you may have to try something new. But you can’t give up. Joel’s presentation reinforces this message through his dynamic

interactive skits. Room D

FFVP - Learn how the Fresh Fruit and Vegetable Program can expose your students to new and unfamiliar foods. Develop skills to work with classroom

teachers to expand your program and your students’ pallets. Room 1

Panel Discussion- Monitoring Compliance - Managers, want to learn what the reviewers expect when they come to your location annually? Supervisors, do you want to learn best practices on maintaining a financially stable program. Directors, want to learn tips and tricks to find problems before they become

BIG problems? Attend this interesting panel discussion with three former state reviewers. Room 6

Marketing School Meals, It’s in the Bag - Hands on session that teaches basic marketing principles and helps identify how to put those principles into action

in a school meal program. Room 10

“Who Are You” - Find out the characters who work in your kitchen and discuss the best way to deal with each to get the best team possible!

Room 7

Production Records, KDE - Using Production Records correctly is vitally important to your child nutrition program. This course will not only

demonstrate how to use state and InTEAM production records, but also show how the production record can be used to evaluate menu item interest,

forecasting and much more. Ballroom E

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SessionsBeing Proactive, Success Stories from the Kitchen - Whether you want to add

dairy options to your menus or simply need free resources (think grant money!), this session will focus on ways to be proactive and fuel up your

students with delicious and nutritious dairy offerings. A panel of managers will share success stories, provide guidance, and answer your questions on how

dairy has improved their food service programs. Room 7

Creative, Healthy & Delicious Cooking Chef Demo – (Session 3) This class will only utilize foods that are supplied to your schools – plus spices & herbs that


meals. And we will see how the mundane leftovers can be created into other creative dishes. Taste testing included – and immediate audience feedback

strongly encouraged! ROOM 5

Recognize Outstanding Employees, Managers and Directors with the SNA Awards Program - Through the SNA Awards Program, SNA celebrates and

recognizes every-day heroes: school nutrition professionals who work every day to ensure well-nourished students across the country are prepared for

success! View this recorded webinar to learn about the newly-revamped Employee, Manager, and Director of the Year awards and how members can

nominate their peers and colleagues to be recognized. Room 10

4:00-5:00 p.m.

Recordkeeping-CEP Documentation - Is your CEP documentation sufficient and accurate to support your district’s claiming percentage? This course will cover

in detail all required components of ISP documentation including how to derive the data as well as share best practice recordkeeping methods from across the

state. Room E

Marketing School Meals, It’s in the Bag - (Session 2) Hands on session that teaches basic marketing principles and helps identify how to put those

principles into action in a school meal program. Room 2

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SessionsThe Tao of Leadership: Communication, Positivity and Patience - A leader has

to innovate (by tolerating risk and solving problems). A leader needs to know how to prepare for change (by controlling his or her reaction and never

quitting). And a leader must communicate well (by creating a 50/50 communication partnership, giving details when necessary, and maintaining a

positive and patient attitude). But first and foremost, a leader must set an example by having fun and enjoying one’s own work so that others can do the

same. Joel’s interactive presentation will highlight this important lesson through concrete tips and tools. Ballroom D

Creative, Healthy & Delicious Cooking Chef Demo - This class will only utilize foods that are supplied to your schools – plus spices & herbs that are allowed

within your dietary guidelines. It will show how to use these ingredients to make different – but at the same time, appetizing & delicious meals. And we will see how the mundane leftovers can be created into other creative dishes.

Taste testing included – and immediate audience feedback strongly encouraged! Room 5

2:45 – 5:00 p.m.

Marketing Hall of Fame, Emporium, Basket Raffle in Registration Area

TUESDAY, JUNE 21

7:30 – 12:45 PM

Health Screenings (allow 15 minutes)--------------- Room 8

10:45 – 12:30 p.m.

Be True to Your True Colors- When you distinguish the truly colorful characteristics that make up your own unique personality temperament you

have a new understanding of the motivations behind your actions. It also gives you the tools to help you interact with others in a way that brings out the best

in everyone. (MANAGERS & ASSISTANTS) Ballroom A,B,C

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Sessions3:15-4:15 pm

Level One Certification Updates - Calling all Level One Certified Trainers! This session will address the latest in Level One Certification training material

updates, resources and regulations. Ballroom E

All you Want to Know about Vitamins & Minerals - Fat Soluble Vs. Water Soluble Vitamins, and Major Vs. Trace Minerals with brief description of each, where they are and why you need them: Including target sodium levels affect

on menus. Room 1

Panel Discussion – Sumer Feeding - A discussion by directors of SFSP programs who have been successful in taking summer meals on the road. Overcoming

the challenges and working innovatively, this panel will share what they’ve learned, practical tips and helpful methods for going mobile with summer

meals. More children than ever are being served summer meals on mobile routes in Kentucky and this will likely grow as sponsors seek to feed children who most need the meals but cannot access a site. This session will answer

questions and concerns about how to deliver mobile meals and help participants learn to be successful in this important area of the Summer Food

Service Program. Room 3

Fresh Look at NSL Meal Pattern- Although the current lunch meal pattern has been in place for several years now, it never hurts for a refresher course. This

course will cover the NSLP meal pattern as well as include tips and tricks for serving up great meals to Kentucky students. Room 2

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SessionsWEDNESDAY, JUNE 22

7:30-9:30 a.m.

Cup Cake Wars - Show your creative side! Class Size limited to the 1st 75 sign up's. Ballroom D

7:30-8:30 a.m.

Admin Review Updates - (Session 1) Is your district scheduled for an Administrative Review of the Child Nutrition Program for SY 16-17? If so,

attend this session to hear the latest updates on the Administrative Review process as conducted by KDE SCN. The course will include topics such

as: common findings from previous reviews, best practice recordkeeping strategies and available SCN resources for the AR. Ballroom E

8:40- 9:40 a.m.

Administrative Review Updates – (Session 2) Is your district scheduled for an Administrative Review of the Child Nutrition Program for SY 16-17? If so,

attend this session to hear the latest updates on the Administrative Review process as conducted by KDE SCN. The course will include topics such

as: common findings from previous reviews, best practice recordkeeping strategies and available SCN resources for the AR. Ballroom E

Power of Pork - The Power of Pork – learn how this nutrient-dense food fits into a healthy diet and how farmers are raising pigs today to ensure a safe and healthy food supply. For example, a USDA study shows that pork tenderloin is

as lean as skinless chicken breast and the American Heart Association has certified it as a heart-healthy food. And because it has changed so dramatically,

demand for U.S. pork has grown worldwide making American farmers leaders in the global food marketplace.

Room 1

Farm to School Panel - Learn the how to integrate Local Foods into your program from some who have had success! Including Food Literacy Project at

Ox moor Farms. Room 3

CACFP- (Session 2) Learn how this important Federal program can help fill the gap between Lunch and home and also increase your bottom line! Room 4

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SessionsProduction Record Training KDE - (Session 2) Using Production Records

correctly is vitally important to your child nutrition program. This course will not only demonstrate how to use state and InTEAM production records, but

also show how the production record can be used to evaluate menu item interest, forecasting and much more. Room 6

Who Are You! (Session 2) Find out the characters who work in your kitchen and discuss the best way to deal with each to get the best team possible!

Room 7

Make your Food Buying Guide Great Again - Make sure you are getting the most from your Food Buying Guide! This valuable USDA tool provides current

yield information to help you purchase food, ensure proper amounts for production, calculate meal components, categorize vegetables into the correct

vegetable sub group, and more! Room 8

Think Win-Win! Getting everyone on Board for Expanded Breakfast - Do you want to increase breakfast participation? If the answer is “Yes!” come learn

about free resources available to help you market your breakfast program. A panel of directors will also share success stories, provide guidance to overcome challenges, and answer your questions on how to get administrators, teachers,

and other stakeholders to see expanded breakfast as a “Win-Win” for your district. Room 9

KDA Chef Demo – (Session 3) This demo class will provide basic culinary practices as well as putting spice back into your lunchroom. Room 10

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Conference Certificate

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23

2015-2016 Executive Board of DirectorsOFFICERS

President - Sarah RichardsonPresident Elect - Belinda Puckett

Vice President – Dan EllnorSecretary/Treasurer – Lisa Sims

REGIONAL DIRECTORSRegion 1 – Shane BosawRegion 2 – Angela Voyles

Region 3 – Terina EdgintonRegion 4 – Taryn Stewart, SNS

Region 5 – Jack MinardRegion 6 – Becky Lowry

SECTION CHAIRSJason Smith – Mgrs and Assistants (Single Unit)

Taryn Stewart – AdministratorsChuck Robison – Industry

REPRESENTATIVESPast Presidents – Emily Agee

Chapter Presidents – Cathy FerrellChris Russell – KASA

Deanna Tackett – KDEBill Wickliffe – KDA

RESOLUTIONS AND BY-LAWSKelly Holt – ChairPaula Dickerson

Judy Ellis

PUBLIC POLICY AND LEGISLATIONJulia Bauscher – Chair

Regional Directors

EDUCATION AND PROFESSIONAL GROWTH

Dan Ellnor, Co-ChairCathy Pleasants, Co-Chair

Evell CoomerWendy Young

Sidney Rothenburger

MEMBERSHIP SERVICES AND RECRUITMENTLeah Holland – Chair

Cathy Ferrell – Affiliation AppointeeHenry Griffin

PUBLIC COMMUNCATIONSMargaret Powers Obryan – Chair/Editor

LeeAnn ConnorLisa Sims

Andrea Wright – Publications AdvisorMartine Smallwood

CONFERENCE 2015Belinda Puckett and Dan Ellnor, Co-Chairs

EXECUTIVE DIRECTORMarty Flynn

INDUSTRY RELATIONS

Gina Howard – ChairKristy HodgesSusan Melton

CHAPTER PRESIDENTSCooks for Kids, Valerie Kennedy

Henderson County, Ann ReynoldsDaviess County, April Fulkerson

Clark County, Renee WalkerArch Diocese of Louisville, Janie McNeill

Calloway County, Marilyn McKinneyButler County (new chapter!), Linda Nash

Jefferson County, Julie MartinBullitt County, Denica Sanders

Trigg County, Teresa RossMadison County, Michelle Begley

Lincoln Trail Chapter, Carrie CrockerHenry County, Pat Brown

Warren County, Michele McKinneyFayette County, Cathy FerrellChristian County, Kim Raines

24

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH




Advance PierreDebbie Steele

419-544-1591

ACOSTAPam Dube

502-468-6176

2 Market GroupTom Phillips

877-621-3800


Sponsors G SGold Sponsor Silver Sponsor

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Being operator-savvy and distributor-aligned

makes us a trusted partner for the growing

number of dining, educational, institutional

and hospitality operations throughout the

nation. We help integrate new products and

menu concepts into school foodservice by

staying on the forefront of the latest trends

and offering unparalleled access to the most

sought-after brands in the industry.

To learn more, contact Pamela Dube,

K12 Specialist, at (502) 468-6176

or [email protected]

Drive results with local expertise,

strategic insight and national presence.

Top-to-bottom solutions.Top-of-mind brands.

AlliedTechnologies

Noel Korowin502-643-203 S

S 2015-2016

2016-2017

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C&T Design& Equipment

Dale Kramer502-494-9264

ButterBudsDon Dailey

502-554-7672

Bauer MarketingNeal Hix

502-641-3397



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Cardinal IceEquipment

Scott Ringo800-467-0448 S

S 2015-2016

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BAUERMARKETINGGROUP

FOODSERVICE MARKETING

OFFICE 800.822.4610CELL 502.641.3379FAX 513.281.4603

EMAIL: [email protected]

NEAL HIX JR.

Manufacturers’ Agents Association for the Foodservice Industry

OFFICE:8804 Hagner DriveLouisville KY 40258

26




Domino’sSmart Slice

Dorie Pullen216-832-8789

DRC MarketingJoe VonTobel

614-861-2700

ConAgraFood Service

Christopher Hale614-353-5978



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5-YEAR WARRANTY forSCHOOL FOODSERVICE

DFG-100-ES(Gas, Standard Depth,

ENERGY STAR)

DFG-200-ES(Gas, Bakery Depth,

ENERGY STAR)

Mark V-100(Electric, Standard Depth)

Mark V-200(Electric, Bakery Depth)

Blodgett is proud to offer a 5-Year Parts and Labor Warranty exclusive to the K-12 school systems for our most popular school

models of convection ovens with standard control.

www.blodgett.com

E. Ruff &Associates

Rob O’Connell800-788-8196 S

S 2015-2016

2016-2017Please Contact

Rob O’Connell CFSPCombi Ovens, Steam Kettles, Convection

Ovens, Shelving, Heated Holding, Serving Lines,Salad Bars,

and Breakfast Carts.

Your one source for all your School Foodservice Needs

1 (800)788-8196

27





Food ServiceManagement

Solutions

FMS Products,LLC

Jason Richards616-485-5892

E.S. FoodsGinny Spencer

912-399-0913



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Your source for “Clean Label” Food & Beverage products

616-323-3609 www.fmsproducts.com

General MillsAun Hussain

763-350-6900 S

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*All of these items are designed to meet USDA regulations and specifically developed for K-12.

New K-12 Items Available in January 2015

72/2.43 OZCINNAMON #38399

STRAWBERRY #38413

24/4 OZVANILLA #38436

STRAWBERRY #3843596/1 OZ#38387

CHIPOTLE CHICKEN96/4.37 OZ

#43883

TURKEY CHORIZO96/4.37 OZ

#43881

BEAN & CHEESE96/4.69 OZ

#43882

CINNAMON CHEX BOWLPAK

4 OZ GREEK YOGURT (reformulated)

PILLSBURY MINI BAGELS

OLD EL PASOGORDITA

thaw and serve heat and serve

*Please contact: Valerie Richardson via [email protected]

28





Gordon FoodService

Patrick Wible [email protected]

502-299-0198

GoldKist/Pilgram’s Pride

Jan Frost317-753-2817

Giorgio FoodsPat Kelley

859-396-6039



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Heartland SchoolSolutions

Mary Ryan800-724-9853

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Infinite CampusKassandra Owens

763-795-3834

HPSJennifer Zech

800-632-4572

HobartAnthony Colant440-476-1840



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Hobart is Proud to Support the Kentucky School Nutrition Association

For more information contact:

Anthony Colant(440) 476-1840

Milk CoolerRemovable,

top-mounted system saves time and labor.

• By placing the milk cooler’s refrigeration system on top, we were able to drop our cabinet closer to the ground. That means even your kindergarteners can just grab their milk and go! No more stretching or climbing. And no more re-stationing your kitchen staff.

• Our top-breathing system inhales less floor dust and dirt, extending compressor life.

• Simply detach a few screws for system removal, minimizing on-site service time for repair or replacement.

Easy to Service Top-Mount Modular System

LowestLoading Height

Island OasisNamePhone

S 2015-2016

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JW &Associates

J. Michael Wittmer812-479-7547

John SoulesFoods

Roderick Jones859-314-6050

JTM FoodGroup

Roger Doseck513-240-9465



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Kellogg’sKevin Greer

502-269-5315 S

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Key ImpactSales & Service

Debbie Steele419-544-1591

Kent PrecisionFoods

Jocelyn Koziara216-702-7697

Kenat &Associates

Bruce Kenat616-748-0400



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Learning ZoneExpress

Londa Arnfelt507-455-9076

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Michaels & Associates

Lisa Autry502-493-7377

McCain FoodsDebbie Steele

419-544-1591

ManningBrothers

Chuck Day404-667-1704



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F O R M O R E I N F O R M A T I O N C O N T A C T

Lisa Autry, cell 502.314.0892Segment Specialist/K-12

S P E C I A L I T Y B R E A D

1-800-875-6453www.michaelsinc.com

THE FINEST MANUFACTURERSBRANDED SELLING SOLUTIONSCUSTOM MARKETING PROGRAMS

Proud Supporter of the School Nutrition Association of Kentucky

TastyHealthyVariety&&

KY SNA 2016 Challenger Ad...rk:Layout 1 02/24/2016 3:19 PM Page 1

MPK-KPGPat Kelley

859-396-6039

G 2016-2017

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PepsiCoFoodserviceKaren Mammoser812-454-3292

Peterson FarmsFresh

Scott Knapper317-985-6934

Pete Ryan404-642-4340

Palmer HamiltonSchool & Office

Kneeland Wright865-323-4055



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PhoenixMarketing

Kimberly Ford317-986-4167

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Schwan’sFood Service

Debbie Steele419-544-1591

SESCOAriel Gobert

859-576-2393

Rich’sLori Mattingly502-554-6432



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De-scales every time you clean

Is always free of limescale - Always safe

Tells you when you need to de-scaleif regular cleaning is not performed...giving you control over service agent scheduling

Alerts you to cleaning needs based on how you are using the oven.

Call to schedule a live demo!

A Self-Cleaning Oven That

Revolutionize Your Kitchen

With Rational Combi Oven

Rational Combi Oven...

it’s not only self -cleaning, it’s the only

self-cooking combi oven on the market!

Food Service Equipment

SMARTSystemsChuck Robison

502-376-6133 S

S 2015-2016

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Sugar CreekFoods

George Clark859-404-8089

WaypointTeah Collins

270-535-0261

SUDIAMelinda Turner800-343-4693



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2016-2017

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WB MarketingBen Chitwood

279-552-1316 S

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Yang’s5th Taste

Cindy Husar-Marschke414-333-5578

ZinkBob Stefka

800-492-7400

WinstonIndustriesChad Lunsford

502-495-5400



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37

President’s AccomplishmentsPresident’s Accomplishments

Goal: Education & Professional Development

KSNA Administrator’s Summit Fall Managers Retreat – Jenny Wiley State

Park, Prestonsburg, KY o 76 in attendance with 7 NEW

members Spring Managers Retreat – Bowling Green,

KY o 146 in attendance with 16 NEW

members Over 50 speakers, almost 60 classes and

almost 100 hours of education over a 3 day period for KSNA State Conference

Goal: Advocacy & Public Image

First time for IAC Scholarship for KSNA Manager and guest to attend LAC

21 delegates representing Kentucky at LAC o Meetings with Senator Mitch

McConnell and Representative Ed Whitfield and other members of Congress

Visited some school districts to help celebrate local Chapter accomplishments

President’s Accomplishments KSNA website updated to help members

utilize all the KSNA and SNA resources

Goal: Community

ü Met and exceeded membership goal for 2015-2016

o Goal 2,015 / As of May we have 2,041 members

ü Monthly KSNA Newsletter distributed to all Directors, Chapter Presidents, Industry andState Department

ü KSNA Challenger upgraded to color publication to better serve our members

Goal: Infrastructure

Working to update KSNA Procedures toalign with updated and approved Bylaws

Continuing to hold elections during AnnualState Conference to increase awareness ofAssociation importance and goals

Creating Ad Hoc committees to re-evaluatecommittee chair duties and responsibilitiesand how to better utilize committeemembers

Gained a new Local Chapter – currently have14 Chapters

39

Notes____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ________________________________________________________________________________________________________________________ ____________________________________________________________ ____________________________________________________________

40

Notes____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ________________________________________________________________________________________________________________________ ____________________________________________________________ ____________________________________________________________

41

Calendar of Events

July 2016 August 2016 September 2016 10th–13th SNA

National Conference San Antonio, TX

Back to School

August 29 Board Orientation JCPS Louisville, KY

Encourage Co-workers to

become members of KSNA and see all the benefits

KSNA can help provide for your program.

14th Executive Board Meeting Conference Steering Committee,

IAC meeting 15th-16th Administrators Summit

Bowling Green, KY

Fall Challenger Articles Due

October 2016 November 2016 December 2016 1st Chapter Affiliation

information due to Affiliation Appointee

7th-8th Managers Retreat Natural Bridge State Park

Slade, KY

10th–14th National School Lunch Week

“School Lunch Show Your SPIRIT!”

Fall Challenger mailed Membership Recruiting

Planning for:

Marketing Hall of Fame Gold Seal

Committee reports due to KSNA

Secretary/Treasurer: No Board Meeting

15th President’s Award of

Achievement Award application due to SNA

January 2017 February 2017 March 2017 22nd-24th SNIC: School

Nutrition Industry Conference Orlando, FL

There’s still time to apply for scholarships available through SNA and KSNA.

Spring Board Meeting, IAC and Conference Steering Committee meetings TBA

1st Entries due to KSNA President for:

SNA Manager, SNA Employee and SNA Director of the Year

Spring Challenger articles due

6th-10th National School Breakfast

Week

April 2017 May 2017 June 2017 2nd-4th LAC

Washington, DC

SNA Scholarships due

Spring Challenger mailed

State Awards due to KSNA President Postmarked by May 1st

Chapter President’s Books, P.A.N.E. Award, KSNA Administrator of the

Year, KSNA Manager and Team of the year, and Friends of KSNA

4th – 6th SNA National Leadership

Conference, Baltimore, MD

5th School Lunch Superhero Day

8th-12th SN Employee Week

Due on the 22rd: Gold Seal Award to Managers &

Assist. Chair, 100% Membership to Membership

Chair

9th Marketing Hall of Fame Entry Form due

5th Committee-Chapter Reports to KSNA Sec./Treas.

18th Executive Board Meeting

19th–21st KSNA State Conference

Northern KY / Covington, KY

July 2017 9th-12th SNA

National Conference Atlanta, GA

Covington Center Map

welcome! [schoolnutrition.org] · 4:00 pm-6:30 pm ksna executive board meeting ballroom d monday,...

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