Speakers:
"Team Building/Networking Workshop"
Monday, August 12, 2024 - 8:50am - 10:30amSession: 1.0
Room: Imperial Ballroom
Speaker(s): Jenique Wilson, Virginia Department of Corrections
Julie Hobbs, Virginia Department of Corrections
Description:
In all endeavors, building a good team is one of the essential keys to success. With a good team, comes effective collaboration and partnerships. Collaboration invites an exchange of ideas and better understanding. At the end of the day, everyone's goal is the same: to WIN. In food service, the same applies. For Food Service to be successful, it takes all departments working together: Security, Medical, Maintenance, Safety etc...
Objectives:
At the end of this activity, participants will:
- Have a better undertraining of what is takes to make a winning team.
- Understand that various roles and or departments are vital in the make-up of a winning team.
- Be able to express empathy for one another while working collaboratively to accomplish goals and WIN.
Speaker Bio(s):
Jenique Wilson
Jenique Wilson
Jenique Wilson is the current Vice-President of ACFSA and hails from Hampton Roads, VA. Jenique has been in Food service and sanitation for the last 23 years. She is known for her passion and true desire to be an asset in her field. She has had a long career with the state of VA as an Environmental Health Specialist and District Standardization Officer with the VA Department of Health. She is currently part of the Compliance, Certification and Accreditation Unit for the VA Department of Corrections as an Environmental Health Specialist Sr. Jenique has a MSPH in Public Heath from UNC- Chapel Hill, a Bachelor's in Applied Science from Hampton University and a certificate of Public Heath Leadership from EVMS and ODU. Jenique became SQF(Safe Quality Foods) and PCQI (Preventative Controls Quality Individual) Certified in 2019. Jenique is married; she and her husband have two precious dogs, Maxx and Missy. They enjoy traveling and entertaining family and friends.
Jenique Wilson is the current Vice-President of ACFSA and hails from Hampton Roads, VA. Jenique has been in Food service and sanitation for the last 23 years. She is known for her passion and true desire to be an asset in her field. She has had a long career with the state of VA as an Environmental Health Specialist and District Standardization Officer with the VA Department of Health. She is currently part of the Compliance, Certification and Accreditation Unit for the VA Department of Corrections as an Environmental Health Specialist Sr. Jenique has a MSPH in Public Heath from UNC- Chapel Hill, a Bachelor's in Applied Science from Hampton University and a certificate of Public Heath Leadership from EVMS and ODU. Jenique became SQF(Safe Quality Foods) and PCQI (Preventative Controls Quality Individual) Certified in 2019. Jenique is married; she and her husband have two precious dogs, Maxx and Missy. They enjoy traveling and entertaining family and friends.
Julie Hobbs
Julie Hobbs
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working as the Food Director at Lunenburg Correctional Center.
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working as the Food Director at Lunenburg Correctional Center.
"Food Safety Integration With Menu Planning"
Monday, August 12, 2024 - 10:35am - 11:35amSession: 2.0
Room: Imperial Ballroom
Speaker(s): Clarence Godley, North Carolina Correctional Institute for Women
Teresa Leary, Bertie Correctional Institution NC Dept. of Adult Corrections
Description:
Everyone will agree that a good meal means a lot in our industry. Sometimes, safety and security rely on us... in the kitchen. The inmates and staff that work most of the day, every day, deserve good meals. We also must ensure the meals are prepared safely and come from approved sources. All of us work from various recipes and can probably make the items on our menus with our eyes closed. Let's see.
Objectives:
After this exercise, the participants will:
- Be able to use HACCP principles to make a recipe.
- Understand different techniques used to make the same recipe.
- Be able to reduce and or eliminate biological, physical and chemical hazards while preparing a recipe.
Speaker Bio(s):
Clarence Godley
Clarence Godley
Clarence Godley is a Food Service Manager with over 22 years in NC. He has served 12 years in the Army / National Guard Food Service. He is a Certified Correctional Foodservice Professional. He is currently the Vice President Elect of ACFSA and the Treasurer for ACFSA - North Carolina Chapter.
Clarence Godley is a Food Service Manager with over 22 years in NC. He has served 12 years in the Army / National Guard Food Service. He is a Certified Correctional Foodservice Professional. He is currently the Vice President Elect of ACFSA and the Treasurer for ACFSA - North Carolina Chapter.
Teresa Leary
Teresa Leary
Teresa Leary started her career with North Carolina corrections, currently the Department of Adult Corrections in 1996 as a correctional food service assistant. She was promoted to Correctional Food Service Manager I in 2001 and in 2005 she was promoted to Correctional Food Service Manager III at Bertie Correctional Institution in which she played an intricate part in organizing the food service department to fit the needs of the facility. She has dedicated twenty-eight years of service to the state of NC, nineteen of them to BCI. During her career she is part of many organizations throughout the state of NC. She is currently Region II's ACFSA Director, Secretary for Northeastern Region ACA/NCCA, By-Laws Chair for SEANC District 68, Secretary for EMPAC, Captain for Combined Campaign, in which she along with staff members at BCI have given close to $50,000.00 the last three years to charities throughout the state of NC and the nation. She participates in other organizations throughout the state and has received numerous awards during her career, Employee of the month, Employee of the year to name a few. One of her most memorable awards was receiving Operator of the Year from ACFSA.
Teresa participates in her community as well. She is the Choir Director and Trustee Secretary at Kadesh AME Zion Church in Edenton, NC. She is also on the restoration committee and has played an intricate part in helping restore Kadesh AME Zion after it was destroyed in 2003 by Hurricane Isabelle. Her testimony along with other church members and the town council is what convinced Governor Cooper to help restore their church.
In her spare time, Teresa enjoys cooking, but especially baking. She enjoys baking children's cakes, because the expression on their little faces just melts her heart.
Her motto is three C's, choice, chance, change. She made a career choice, took a chance at it, and she hope she has changed someone's life along the way.
Teresa Leary started her career with North Carolina corrections, currently the Department of Adult Corrections in 1996 as a correctional food service assistant. She was promoted to Correctional Food Service Manager I in 2001 and in 2005 she was promoted to Correctional Food Service Manager III at Bertie Correctional Institution in which she played an intricate part in organizing the food service department to fit the needs of the facility. She has dedicated twenty-eight years of service to the state of NC, nineteen of them to BCI. During her career she is part of many organizations throughout the state of NC. She is currently Region II's ACFSA Director, Secretary for Northeastern Region ACA/NCCA, By-Laws Chair for SEANC District 68, Secretary for EMPAC, Captain for Combined Campaign, in which she along with staff members at BCI have given close to $50,000.00 the last three years to charities throughout the state of NC and the nation. She participates in other organizations throughout the state and has received numerous awards during her career, Employee of the month, Employee of the year to name a few. One of her most memorable awards was receiving Operator of the Year from ACFSA.
Teresa participates in her community as well. She is the Choir Director and Trustee Secretary at Kadesh AME Zion Church in Edenton, NC. She is also on the restoration committee and has played an intricate part in helping restore Kadesh AME Zion after it was destroyed in 2003 by Hurricane Isabelle. Her testimony along with other church members and the town council is what convinced Governor Cooper to help restore their church.
In her spare time, Teresa enjoys cooking, but especially baking. She enjoys baking children's cakes, because the expression on their little faces just melts her heart.
Her motto is three C's, choice, chance, change. She made a career choice, took a chance at it, and she hope she has changed someone's life along the way.
"Can managers lead? Basic and fundamental way to motivate staff and improve morale."
Monday, August 12, 2024 - 1:30pm - 2:30pmSession: 3.0
Room: Imperial Ballroom
Speaker(s): Carlos Salazar, California Department of Corrections
Description:
Basic management classes to implement good coaching, delegating and goal setting. Motivating staff to get the best of them
Objectives:
Participants should be able to take away good management practices while motivating their staff
Speaker Bio(s):
Carlos Salazar
Carlos Salazar
Carlos Salazar, Correctional Food Manager I, 27 years with the California Department of Corrections, 11 years with the Army National Guard. Winner of the ACFSA Operator of the year, ACFSA Founder's Award, California Employee to the year, Army National Guard employee of the year.
Carlos Salazar, Correctional Food Manager I, 27 years with the California Department of Corrections, 11 years with the Army National Guard. Winner of the ACFSA Operator of the year, ACFSA Founder's Award, California Employee to the year, Army National Guard employee of the year.
"Registered Dietitians Panel"
Monday, August 12, 2024 - 2:45pm - 3:45pmSession: 4.0
Room: Imperial Ballroom
Speaker(s): Barbara Wakeen, MA, RDN, LD, CCFP, CCHP, Correctional Nutrition Consultants, Ltd.
Kelli Harris, NC Dept of Adult Correction
Jessica Bush, Trinity Services Group
Jennifer Sowers, Trinity Services Group
Description:
Dietitians from different correctional venues will present their menu and diet programs emphasizing unique practices that have resulted in optimal nutritional outcomes.
Objectives:
- Attendees will learn and be able to apply procedures to accommodate religious diets.
- Attendees will have an understanding of the standards and accreditations that apply to states and how menu planning and food service procedures are impacted by these.
- Attendees will learn about allergy diets and be able to apply practices to ensure food safety and avoid cross-contact in the corrections setting.
Speaker Bio(s):
Barbara Wakeen
Barbara Wakeen, MA, RDN, LD, CCFP, CCHP
Barbara Wakeen is a registered, licensed dietitian nutritionist (RDN - LD), certified dietitian (CD) and principal/owner of Correctional Nutrition Consultants, Ltd., since 1995, where she specializes in correctional foodservice and nutrition consultation nationwide.
Barbara has more than 35 years of correctional experience as a consultant, corporate dietitian and district manager providing foodservice and nutritional consultation to jails, prisons, treatment centers, ICE Family Residential Centers, contract management companies, food processors, manufacturers and food distributors, and also provides expert witness services.
Finally, she is an internationally recognized writer, editor, speaker and expert on Correctional Food Service and Nutrition.
Barbara Wakeen is a registered, licensed dietitian nutritionist (RDN - LD), certified dietitian (CD) and principal/owner of Correctional Nutrition Consultants, Ltd., since 1995, where she specializes in correctional foodservice and nutrition consultation nationwide.
Barbara has more than 35 years of correctional experience as a consultant, corporate dietitian and district manager providing foodservice and nutritional consultation to jails, prisons, treatment centers, ICE Family Residential Centers, contract management companies, food processors, manufacturers and food distributors, and also provides expert witness services.
- Barbara is Chair of the ACFSA Dietitians in Corrections, a position she has held since 2000. She also coordinates the worldwide Corrections Dietitians'/Food Service email listserv for ACFSA. She writes the Dietitians' Corner for ACFSA's Insider.
- She represents the Academy of Nutrition and Dietetics on the NCCHC Board of Representatives, a position she has held for more than 22 years.
- Past Chair of the Corrections Sub-unit of Dietetics in Health Care Communities (DHCC)a dietetics practice group of the Academy of Nutrition and Dietetics, and Network Liaison to ACFSA.
- Author - the Corrections Chapter of the Academy of Nutrition and Dietetics NCM Diet Manual, 2017 and revised 2022 edition.
- Editor - Correctional Food Service and Nutrition Management in Corrections (2008).
Finally, she is an internationally recognized writer, editor, speaker and expert on Correctional Food Service and Nutrition.
Kelli Harris
Kelli is the Food and Nutrition Management Director for the NC Department of Adult Corrections for the past 7 years. She started her career in June 2000 with the agency as a Clinical Dietitian at North Carolina Correctional Institution for Women. She has also served as the Piedmont and Central Region Dietitian. Kelli has earned a bachelor's degree in Institutional Food Service Management from UNC- Greensboro; a master's degree in food and nutrition from North Carolina A & T University, and a second bachelor's degree in criminal justice from North Carolina Central University. She enjoys reading, quilting, and spending time with her three sons.
Kelli is the Food and Nutrition Management Director for the NC Department of Adult Corrections for the past 7 years. She started her career in June 2000 with the agency as a Clinical Dietitian at North Carolina Correctional Institution for Women. She has also served as the Piedmont and Central Region Dietitian. Kelli has earned a bachelor's degree in Institutional Food Service Management from UNC- Greensboro; a master's degree in food and nutrition from North Carolina A & T University, and a second bachelor's degree in criminal justice from North Carolina Central University. She enjoys reading, quilting, and spending time with her three sons.
Jessica Bush
Jessica Bush
Jessica is the Midwest region Dietitian for Trinity Services Group, providing dietary serves to 75 jails and juvenile detention centers. She has been with Trinity since December 2021. Prior to working for Trinity Services Group, Jessica worked for the Alabama Department of Corrections as the Director of Nutrition Services for 5 years. She is originally from Ohio and completed her Bachelor's degree in Nutrition and Dietetics from Miami University in Oxford, Ohio. After graduating, she moved to Birmingham, Alabama to complete her Master's in Public Health with a concentration in Nutrition and her dietetic internship at Samford University. She completed her Doctor of Public Health degree from Samford University in April 2023. She also serves as a Captain in the Army Reserve as a dietitian in a Medical Operations Readiness unit at Fort Eisenhower, Georgia. Her and her husband have lived in Charleston, South Carolina for the past 5 years and are major foodies and love to try new restaurants. She also enjoys boating, hiking, traveling, and hanging out with her dog, husband, and friends. She has one fur child, an English bulldog named Chief.
Jessica is the Midwest region Dietitian for Trinity Services Group, providing dietary serves to 75 jails and juvenile detention centers. She has been with Trinity since December 2021. Prior to working for Trinity Services Group, Jessica worked for the Alabama Department of Corrections as the Director of Nutrition Services for 5 years. She is originally from Ohio and completed her Bachelor's degree in Nutrition and Dietetics from Miami University in Oxford, Ohio. After graduating, she moved to Birmingham, Alabama to complete her Master's in Public Health with a concentration in Nutrition and her dietetic internship at Samford University. She completed her Doctor of Public Health degree from Samford University in April 2023. She also serves as a Captain in the Army Reserve as a dietitian in a Medical Operations Readiness unit at Fort Eisenhower, Georgia. Her and her husband have lived in Charleston, South Carolina for the past 5 years and are major foodies and love to try new restaurants. She also enjoys boating, hiking, traveling, and hanging out with her dog, husband, and friends. She has one fur child, an English bulldog named Chief.
Jennifer Sowers
Jennifer Sowers
Jennifer is the East Region Dietitian for Trinity Services Group, providing dietary serves to 93 county jails and state facilities. She has been with Trinity since June 2004. She completed her bachelor's degree in human nutrition and food from Virginia Polytechnic Institute and State University in Blacksburg, VA. Jennifer is also very active in her local community, where she serves on the board for the Friends of Hillsville and Carroll County School Board. She thoroughly enjoys college sports and loves to attend the football and basketball games at VA Tech. She has one fur child, a beautiful mut named Cooper.
Jennifer is the East Region Dietitian for Trinity Services Group, providing dietary serves to 93 county jails and state facilities. She has been with Trinity since June 2004. She completed her bachelor's degree in human nutrition and food from Virginia Polytechnic Institute and State University in Blacksburg, VA. Jennifer is also very active in her local community, where she serves on the board for the Friends of Hillsville and Carroll County School Board. She thoroughly enjoys college sports and loves to attend the football and basketball games at VA Tech. She has one fur child, a beautiful mut named Cooper.
"Building the Best Team Ever"
Tuesday, August 13, 2024 - 8:45am - 9:45amSession: 5.0
Room: Imperial Ballroom
Speaker(s): Cheryl Goodwin
Description:
Strategies every leader needs to build the best team ever
Speaker Bio(s):
Cheryl Goodwin
Cheryl Goodwin began her career with the Virginia Department of Corrections in September 1995 as a Corrections Officer. In May of 2004 she started her Food Service career path as a Food Operations Manager Sr. During her time as a FOMS she assisted many facilities with inventory controls and food cost issues. In 2019 she was promoted to Food Operations Director with the VADOC where she served in this job role for 3 1/2 years. In July 2024 she was promoted to Regional Food Operations Director with the VADOC. Ms. Goodwin currently oversees the food operations at 16 facilities in the Central Region ensuring policy compliance and food safety standards. Ms. Goodwin is a ServSafe Instructor/Proctor and Foundations of Restaurant Management and Culinary Arts Instructor/Proctor.
Cheryl Goodwin began her career with the Virginia Department of Corrections in September 1995 as a Corrections Officer. In May of 2004 she started her Food Service career path as a Food Operations Manager Sr. During her time as a FOMS she assisted many facilities with inventory controls and food cost issues. In 2019 she was promoted to Food Operations Director with the VADOC where she served in this job role for 3 1/2 years. In July 2024 she was promoted to Regional Food Operations Director with the VADOC. Ms. Goodwin currently oversees the food operations at 16 facilities in the Central Region ensuring policy compliance and food safety standards. Ms. Goodwin is a ServSafe Instructor/Proctor and Foundations of Restaurant Management and Culinary Arts Instructor/Proctor.
"Food safety in correctional settings: surveys, tools, and model practices"
Tuesday, August 13, 2024 - 1:15pm - 2:15pmSession: 6.0
Room: Imperial Ballroom
Speaker(s): Naomi Drexler, Centers for Disease Control and Prevention
Description:
This session will provide an overview of foodborne outbreaks in correctional settings reported to the CDC from 1998-2021 including factors that contributed to those outbreaks and lessons learned. We will further review a recent national survey of correctional worker knowledge, attitudes, and practices relating to food safety and discuss CDC's priority actions to improve food safety in correctional settings.
Objectives:
At the conclusion of this session, participants will be able to understand the burden and impact of foodborne outbreaks in correctional settings, reflect on current knowledge of food safety among correctional workers, and discuss upcoming tools and resources being developed by the Centers for Disease Control and Prevention (CDC).
Speaker Bio(s):
Naomi Drexler
Naomi Drexler
Naomi Drexler, MPH, DrPH; Epidemiologist; Centers for Disease Control and Prevention. She is an epidemiologist in the Division of Foodborne, Waterborne, and Environmental Diseases at the Centers for Disease Control and Prevention where she leads projects, conducts analyses, and develops strategies focusing on disease prevention. She has worked at CDC for more than 12 years. Naomi has a Master of Public Health from Emory University and a Doctor of Public Health from the University of Georgia.
Naomi Drexler, MPH, DrPH; Epidemiologist; Centers for Disease Control and Prevention. She is an epidemiologist in the Division of Foodborne, Waterborne, and Environmental Diseases at the Centers for Disease Control and Prevention where she leads projects, conducts analyses, and develops strategies focusing on disease prevention. She has worked at CDC for more than 12 years. Naomi has a Master of Public Health from Emory University and a Doctor of Public Health from the University of Georgia.
"Recipe for Change"
Tuesday, August 13, 2024 - 2:20pm - 3:20pmSession: 7.0
Room: Imperial Ballroom
Speaker(s): Francesco Marra, Marra Forni
Audrey Sanchez, Balanced
Description:
Recipe for Change was founded by Chef Bruno Abate in 2014. The program began as an opportunity for male detainees of Cook County Jail to learn about healthy food, good nutrition, and the art of quality cooking through live cooking demonstrations in a small onsite kitchen as an enrichment correctional program. Over the years, with the support of the Recipe for Change community and in partnership with the Cook County Sheriff's Office, we have grown into a full workforce development program and so much more.
An Introduction to Serving More Plant-Based Meals
In this session, participants will learn how to create a plan for incorporating more plant-based meals into their menus and identify key opportunities to expand these options. Through guided analysis, attendees will understand how to assess their facility's specific needs, barriers, and resources. By the end of the session, participants will be equipped with 1-3 actionable next steps to begin implementing these changes effectively.
An Introduction to Serving More Plant-Based Meals
In this session, participants will learn how to create a plan for incorporating more plant-based meals into their menus and identify key opportunities to expand these options. Through guided analysis, attendees will understand how to assess their facility's specific needs, barriers, and resources. By the end of the session, participants will be equipped with 1-3 actionable next steps to begin implementing these changes effectively.
Objectives:
Participants will learn how Recipe for Change was started and how their enrichment correctional program achieved success the last 10 years. Attendees will learn about community partnership and the program growing into a full workforce development program and so much more.
Participants will be able to create a plan for increasing plant-based meals on their menus and identify opportunities to expand these options. They will identify the 1-3 next steps for getting started, tailored to their facility needs, barriers, and available resources.
Participants will be able to create a plan for increasing plant-based meals on their menus and identify opportunities to expand these options. They will identify the 1-3 next steps for getting started, tailored to their facility needs, barriers, and available resources.
Speaker Bio(s):
Francesco Marra
Francesco Marra
Francesco Marra, born and raised in Naples, Italy, started his journey as a professional water polo player at the age of 16, quickly rising through the ranks of major and national leagues. Despite his early success in sports, Francesco decided to make a bold move to the United States at 21, following his mother's relocation. Armed with a few years of culinary education and the resilience instilled in him by his mother, Francesco began his American journey at the very bottom, working as a prep cook in an Italian restaurant while learning English and Spanish. His dedication and work ethic propelled him from a kitchen porter to an executive chef within three years, a rise so rapid that it caught the attention of local media, earning him a feature in the Washingtonian as one of the best up-and-coming chefs in the D.C. area.
Francesco's entrepreneurial spirit led him to venture beyond the kitchen. In 2011, alongside his brothers, he co-founded Marra Forni, a company specializing in handcrafted brick pizza ovens. Despite initial challenges with the Italian manufacturers they worked with, the brothers' determination to innovate led them to start their own production, creating ovens that combined traditional craftsmanship with modern technology. Today, Marra Forni is a thriving business, manufacturing over 400 ovens annually and serving high-profile clients such as Whole Foods, Wegmans, and major hotel chains like Hyatt and Hilton. The company's success is a testament to Francesco's relentless pursuit of excellence and his commitment to helping chefs and restaurateurs achieve their potential.
Beyond Marra Forni, Francesco's passion for the culinary arts extends to education and community service. He and his brothers run The Pizza University and Culinary Arts Center, a pizza school aimed at giving back to the community by providing aspiring chefs with the skills and knowledge they need to succeed. Francesco's dedication to his family, business, and community reflects the values he learned growing up in Naples and the lessons he gathered from his own journey as an immigrant in America. His story is a powerful example of how hard work, innovation, and a willingness to take risks can lead to extraordinary success.
Francesco Marra, born and raised in Naples, Italy, started his journey as a professional water polo player at the age of 16, quickly rising through the ranks of major and national leagues. Despite his early success in sports, Francesco decided to make a bold move to the United States at 21, following his mother's relocation. Armed with a few years of culinary education and the resilience instilled in him by his mother, Francesco began his American journey at the very bottom, working as a prep cook in an Italian restaurant while learning English and Spanish. His dedication and work ethic propelled him from a kitchen porter to an executive chef within three years, a rise so rapid that it caught the attention of local media, earning him a feature in the Washingtonian as one of the best up-and-coming chefs in the D.C. area.
Francesco's entrepreneurial spirit led him to venture beyond the kitchen. In 2011, alongside his brothers, he co-founded Marra Forni, a company specializing in handcrafted brick pizza ovens. Despite initial challenges with the Italian manufacturers they worked with, the brothers' determination to innovate led them to start their own production, creating ovens that combined traditional craftsmanship with modern technology. Today, Marra Forni is a thriving business, manufacturing over 400 ovens annually and serving high-profile clients such as Whole Foods, Wegmans, and major hotel chains like Hyatt and Hilton. The company's success is a testament to Francesco's relentless pursuit of excellence and his commitment to helping chefs and restaurateurs achieve their potential.
Beyond Marra Forni, Francesco's passion for the culinary arts extends to education and community service. He and his brothers run The Pizza University and Culinary Arts Center, a pizza school aimed at giving back to the community by providing aspiring chefs with the skills and knowledge they need to succeed. Francesco's dedication to his family, business, and community reflects the values he learned growing up in Naples and the lessons he gathered from his own journey as an immigrant in America. His story is a powerful example of how hard work, innovation, and a willingness to take risks can lead to extraordinary success.
Audrey Sanchez
Audrey Sanchez
Audrey Lawson-Sanchez is the founder and executive director of Balanced, a nutrition-security and public health advocacy organization. Combining public awareness campaigns with practical implementation support, Balanced's Community-Led Advocacy, Institutional Support, and Nutrition Policy programs provide resources, training, and tools to partner institutions and food service teams.
For over 7 years, Audrey has led the team at Balanced in their mission to help institutional food service professionals transform over 50 million meals in schools, hospitals, and other community institutions to be more plant-centered. Balanced's Institutional Support program offers comprehensive technical assistance, including education on plant-based options, menu analysis, and strategic advice. It supports recipe sourcing, procurement, and marketing changes, manages data collection and reporting, and operates the Plant-Based Vendor Directory to facilitate the procurement of plant-based foods and troubleshoot issues throughout the process.
Audrey Lawson-Sanchez is the founder and executive director of Balanced, a nutrition-security and public health advocacy organization. Combining public awareness campaigns with practical implementation support, Balanced's Community-Led Advocacy, Institutional Support, and Nutrition Policy programs provide resources, training, and tools to partner institutions and food service teams.
For over 7 years, Audrey has led the team at Balanced in their mission to help institutional food service professionals transform over 50 million meals in schools, hospitals, and other community institutions to be more plant-centered. Balanced's Institutional Support program offers comprehensive technical assistance, including education on plant-based options, menu analysis, and strategic advice. It supports recipe sourcing, procurement, and marketing changes, manages data collection and reporting, and operates the Plant-Based Vendor Directory to facilitate the procurement of plant-based foods and troubleshoot issues throughout the process.
"VADOC Agribusiness: A Culture of Service"
Tuesday, August 13, 2024 - 3:25pm - 4:25pmSession: 8.0
Room: Imperial Ballroom
Speaker(s): Andy Gibson, Virginia Department of Corrections
Description:
Overview of Agribusiness in Virginia and what a team specifically does to support food service intensively. The focus will be on how Virginia got the successful program implemented from where they were 10-12 years ago' by changing the culture, establishing a shared vision and being intensely focused on the mission.
Objectives:
- Overall working knowledge of VADOC Agribusiness and its operations.
- Knowledge of the key components of effective logistics systems.
- How a comprehensive and integrated logistics and fulfillment system within a correctional agency can support and grow an ever-changing food service department/team.
- Key components of cultivating a healthy and quality culture within an organization.
- Growing and developing a high-performance team of individuals.
- The importance of a clearly defined mission and adherence to (corporate and personal) established values and ethics.
- How to maximize resources for the greatest good.
Speaker Bio(s):
Andy Gibson
Andy Gibson
Andy Gibson is a Logistics Manager for the Virginia Department of Corrections, working out of the State Farm Agribusiness operation in State Farm, VA. He has been directly involved with logistics, fulfillment and distribution of food and supplies to over 40 different VADOC facilities since 2012. Over the course of time, he has organically generated niche strategies that support the unique needs of the prisons and facilities in Virginia. This includes the creation and maintenance of perpetual logistics systems that ensure the supply of goods and services that are being provided to Food Service. By establishing an unwavering commitment to the VADOC's mission, he has also developed a dynamic team of individuals that perform at an elite level. Over the past decade, this dynamic team has grown and evolved to continue to meet the everchanging needs of VADOC Food Service, including COVID-19 Emergency Response and Sealed Religious Diet requirements.
Andy Gibson is a Logistics Manager for the Virginia Department of Corrections, working out of the State Farm Agribusiness operation in State Farm, VA. He has been directly involved with logistics, fulfillment and distribution of food and supplies to over 40 different VADOC facilities since 2012. Over the course of time, he has organically generated niche strategies that support the unique needs of the prisons and facilities in Virginia. This includes the creation and maintenance of perpetual logistics systems that ensure the supply of goods and services that are being provided to Food Service. By establishing an unwavering commitment to the VADOC's mission, he has also developed a dynamic team of individuals that perform at an elite level. Over the past decade, this dynamic team has grown and evolved to continue to meet the everchanging needs of VADOC Food Service, including COVID-19 Emergency Response and Sealed Religious Diet requirements.
"Teamwork through Effective Communication"
Wednesday, August 14, 2024 - 9:40am - 10:40amSession: 9.0
Room: Imperial Ballroom
Speaker(s): Carlos Salazar
Description:
Hands on training and exercises that will promote effective communication and teamwork.
Objectives:
Participants will have examples of good communication and team building activities with hands on training
Speaker Bio(s):
Carlos Salazar
Carlos Salazar
Carlos Salazar, Correctional Food Manager I, 27 years with the California Department of Corrections, 11 years with the Army National Guard. Winner of the ACFSA Operator of the year, ACFSA Founder's Award, California Employee to the year, Army National Guard employee of the year.
Carlos Salazar, Correctional Food Manager I, 27 years with the California Department of Corrections, 11 years with the Army National Guard. Winner of the ACFSA Operator of the year, ACFSA Founder's Award, California Employee to the year, Army National Guard employee of the year.
"Food Safety Panel"
Wednesday, August 14, 2024 - 10:50am - 11:50amSession: 10.0
Room: Imperial Ballroom
Speaker(s): Jenique Wilson, Virginia Department of Corrections
Julie Hobbs, Virginia Department of Corrections
Description:
Julie Hobbs and Jenique Wilson will moderate a panel on best Food Safety practices in the correctional setting and how to prepare for and surviving an audit of your facility.
Food safety and kitchen sanitation are important elements of all correctional kitchens. This session will provide information on the "Dos and Don'ts" everyone should know to ace their health inspections. Environmental Health Specialists working for the Department of Corrections will provide an insider view of what you need to do to prepare for a successful inspection and what to do once the inspector arrives. These skilled trainers will provide tips on what inspectors look for during the inspections and some of the most common mistakes your staff make during inspections. Some of the topics covered will be personal hygiene, sanitization, cross contamination and time & temperature control. Come join us and learn how to look at your kitchen through the eyes of a health inspector.
Food safety and kitchen sanitation are important elements of all correctional kitchens. This session will provide information on the "Dos and Don'ts" everyone should know to ace their health inspections. Environmental Health Specialists working for the Department of Corrections will provide an insider view of what you need to do to prepare for a successful inspection and what to do once the inspector arrives. These skilled trainers will provide tips on what inspectors look for during the inspections and some of the most common mistakes your staff make during inspections. Some of the topics covered will be personal hygiene, sanitization, cross contamination and time & temperature control. Come join us and learn how to look at your kitchen through the eyes of a health inspector.
Objectives:
At the end of this exercise participants will:
- Understand where various food safety policies and procedures come from.
- Understand other food service and sanitation professionals' perspectives.
- Explore how others handle conflict and difficult situations.
- Discuss various menus and food service planning procedures.
Speaker Bio(s):
Jenique Wilson
Jenique Wilson
Jenique Wilson is the current Vice-President of ACFSA and hails from Hampton Roads, VA. Jenique has been in Food service and sanitation for the last 23 years. She is known for her passion and true desire to be an asset in her field. She has had a long career with the state of VA as an Environmental Health Specialist and District Standardization Officer with the VA Department of Health. She is currently part of the Compliance, Certification and Accreditation Unit for the VA Department of Corrections as an Environmental Health Specialist Sr. Jenique has a MSPH in Public Heath from UNC- Chapel Hill, a Bachelor's in Applied Science from Hampton University and a certificate of Public Heath Leadership from EVMS and ODU. Jenique became SQF(Safe Quality Foods) and PCQI (Preventative Controls Quality Individual) Certified in 2019. Jenique is married; she and her husband have two precious dogs, Maxx and Missy. They enjoy traveling and entertaining family and friends.
Jenique Wilson is the current Vice-President of ACFSA and hails from Hampton Roads, VA. Jenique has been in Food service and sanitation for the last 23 years. She is known for her passion and true desire to be an asset in her field. She has had a long career with the state of VA as an Environmental Health Specialist and District Standardization Officer with the VA Department of Health. She is currently part of the Compliance, Certification and Accreditation Unit for the VA Department of Corrections as an Environmental Health Specialist Sr. Jenique has a MSPH in Public Heath from UNC- Chapel Hill, a Bachelor's in Applied Science from Hampton University and a certificate of Public Heath Leadership from EVMS and ODU. Jenique became SQF(Safe Quality Foods) and PCQI (Preventative Controls Quality Individual) Certified in 2019. Jenique is married; she and her husband have two precious dogs, Maxx and Missy. They enjoy traveling and entertaining family and friends.
Julie Hobbs
Julie Hobbs
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working as the Food Director at Lunenburg Correctional Center.
Julie Hobbs has been in Food Service for almost 40 years. She is a graduate of the University of Massachusetts with a degree in Nutrition. She worked as a manager at Pizza Hut for over 17 years before joining the Department of Corrections in 1996. Since being at the Department she has worked her way up from a Food Service Supervisor to Director of Food Service at Brunswick Correctional Center. She held that position from 1998 until the facility closed in November 2009. When Brunswick closed she was re-assigned to Headquarters in Richmond in her current position as Environmental Health Specialist, Sr. working for the Compliance, Certification and Accreditation Unit. She is one of two inspectors in charge of inspecting 50 Department of Corrections kitchens all over the state of Virginia. During her time in corrections, she was in the first Certified Dietary Manager class offered by the department, earning her certification in October 2000. She also attended the first Leadership Institute offered by Association for Nutrition and Food Service Professionals (ANFP) in September 2008. In February of 2011 she certified as a Standardized Environmental Health Specialist by the Virginia Department of Health. She is currently the Region I Director for Association of Correctional Food Service Affiliates (ACFSA) and served in the presidential series for the Virginia ACFSA chapter from 2011 to 2017. Originally, from Massachusetts she has called Virginia home since 1978. Married to David Hobbs she resides in Skippers, VA. She has one son, Justin who has followed his mother into Food Service, working as the Food Director at Lunenburg Correctional Center.
ACFSA 2024 Annual International Conference
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Contact ACFSA:
PO Box 10065
Burbank, CA 91510
T: (818) 843-6608
F: (818) 843-7423
PO Box 10065
Burbank, CA 91510
T: (818) 843-6608
F: (818) 843-7423
