#1 | LEADING WITH COLOR

  • Keynote Tracy Flynn Bowe, Executive Director of Human Resources, St. Cloud Area School District

Now that you know your personality color, join Tracy for some quick tips on leading with color. Learn what motivates and challenges each of the color personality types and how to support the strengths and differences for effective teaming. 

#2 | BRIDGING LANGUAGE & CULTURE

  • Mitch Eickman, Culinary Arts Manager and Executive Chef
  • Amanda "Fie" Hand, Program Director
Increase your understanding of intercultural communication and multilingual environments to improve morale and teamwork in the school lunchroom. In this interactive session, Concordia Language Villages staff will share their immersive approach to language and cultural learning, along with real- world experiences in a culinary context. Discover practical strategies to foster inclusion, strengthen communication, and build a positive, supportive workplace for staff from diverse backgrounds.

 

#3 | FROM SCRATCH TO SUCCESS: Tips & Lessons in Scratch-Cooking

  • Kim Franta, Eastern Carver County Schools
  • Katie Wahl, Robbinsdale Area Schools
Discover how to bring scratch-cooking into your school kitchens while building staff buy-in and enthusiasm. In this session, experienced directors will share their successes, challenges, and lessons learned from implementing scratch-cooking programs in their schools. You’ll learn to engage staff, tackle obstacles, and craft nutritious menus – leaving you ready to bring scratch-cooking to life in your kitchens.

 
 

#4 | BUILDING BETTER PARTNERSHIPS: Strengthening School-Industry Collaboration

  • Paige Albrecht, Forest Lake Area Schools
  • Emily Malone, Prior Lake-Savage Area Schools
  • Heather Yanta, IFD Foodservice
  • Mark Olmstead, General Mills

Strong relationships between school nutrition leaders and industry partners are key to ensuring students are well-fed and programs succeed. This panel explores how trust, communication, and collaboration create lasting partnerships. Hear best practices for communicating effectively, building mutual understanding, and working together to support the shared mission of feeding K-12 students.