Agenda

Join us for a breakfast buffet featuring Roland & AUI products

Overview of the daily agenda & logistics

Join us for a presentation and Q&A with Mike Kostyo, Trendologist at Datassential

Learn about Roland & AUI's product development process & get a sneak peek at the upcoming product pipeline

Join us for a guided tasting of Roland products in the R&D phase with Chef Maya Lederer, Roland R&D Chef

Featured Ingredients: Calabrian Chilis, Peruvian Peppers, Chinese Chilis

Overview of rotational workshops for the afternoon

Join us for a series of global food stations featuring Roland & AUI products

Attendees will be divided into 4 groups. Each group will rotate through 2 different workshops and explore all aspects of innovation with the Roland & AUI team. Each workshop is 105 minutes with a 15 minute break in between in the Atrium.

Workshop 1: Recipe Development Challenge - Get innovative in the kitchen with this hands-on opportunity with Roland's innovation items. Work together in small teams to compete head-to-head in a timed culinary challenge using at least 2 innovation items.

Workshop 2: Product Versatility - Breakout discussion group on product categories, ingredients, & flavors that offer versatility for your business segment.

BLUE TEAM | Sales Leaders: Jen D., Greg W., Robert C.

1:00-2:45pm - Ecolab

2:45-3:00pm - BREAK

3:00-4:45pm - Private Dining Room 1

4:45-5:00pm - BREAK

RED TEAM | Sales Leaders: Dan Breese, Tina Y.

1:00-2:45pm - Private Dining Room 1

2:45-3:00pm - BREAK

3:00-4:45pm - Ecolab

4:45-5:00pm - BREAK

YELLOW TEAM | Sales Leaders: Dan Bhada, Sandy C., Ellen T.

1:00-2:45pm - Napa Valley Vintners Theater

2:45-3:00pm - BREAK

3:00-4:45pm - Private Dining Room 2

4:45-5:00pm - BREAK

GREEN TEAM | Sales Leaders: Chris D., Kiah L., Addi G.

1:00-2:45pm - Private Dining Room 2

2:45-3:00pm - BREAK

3:00-4:45pm - Napa Valley Vintners Theater

4:45-5:00pm - BREAK

Join us for some light refreshments, small bites, and an evening of music by the San Francisco Conservatory of Music

Join us for a seated family-style dinner featuring Roland & AUI products

Join us for a breakfast buffet featuring Roland & AUI products

Presentation on general trends and techniques by Chef Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and the forthcoming Modernist Pizza

Chef Amanda Haba, Corporate Pastry Chef at AUI and Chef Migoya will showcase several ways of incorporating flavor trends into application.

Featured Themes: Plant-Based Solutions, Floral & Botanical Inspiration, Street Food Concepts

Join us for a guided tasting of globally sourced couvertures.

Featured Products: Premium Single Origin 39% & 70% Peruvian couvertures, and a 45% Bolivian couverture, made with rare, wild cacao beans. Finish off the tasting of each coverture with a chocolate cremeux

Join us for this hands-on experience as you break up into groups and explore innovative techniques to ideate a complete dessert solution

Final thoughts from the Roland & AUI team

Join us for a buffet-style lunch featuring Roland & AUI ingredients