
TODAY'S TECHNOLOGY FOR TOMORROW'S K-12 KITCHENS
Your visual guide to what’s available, how it works together, and how to make it work for your schools.
MAY 20 & 21, 2025


Explore Smarter Kitchens
Join us for an interactive, chef-led showcase designed for K-12 foodservice professionals. See live demonstrations of cutting-edge equipment in action—using ingredients, recipes, and products relevant to your school kitchens. Learn how these technologies work together as a complete, integrated solution, and gain real-world insights from keynote speakers leading innovation across California districts.
Date(s)
Tuesday, May 20, 2025
Wednesday, May 21, 2025
Time
*9:00 am - 2:00 pm (Each Day)
*Please try to arrive by 8:45 am to register before event.
Location
The Foodservice Technology Center (FSTC)
1075 Serpentine Ln, Suite B
Pleasanton, CA 94566

Featured Equipment





Schedule of Events
9:00-9:15 AM - Registration + Light Breakfast
Start the day with fresh coffee, light bites, and informal networking as you arrive.
9:15-9:30 AM - Welcome & Opening Remarks
Meet the Inform team and get an overview of the day’s experiences.
9:30 AM-10:00 AM – What does FSTC do?
Hear what Energy Star and PG&E Rebate programs the FSTC has to offer.
10:00 AM-10:30 AM – Keynote Speaker + Demos
Hear real-world stories from district leaders:
May 20: Bryan Miller (Madera USD) shares how he utilizes the equipment presented in workflow formats while also touching on staff acceptance.
May 21: Leslie Pring (Twin Rivers USD) reveals how a dedicated construction manager helped her district save time and money on kitchen remodels.
10:30 AM-10:45 AM – Break
10:45 AM-11:30 AM – RATIONAL
Learn how to produce food kids are hungry for while maximizing participation and exploring texture and flavors.
11:30 AM-12:00 PM – Lunch + Networking
Enjoy a chef-prepared lunch while connecting with fellow K-12 foodservice leaders.
12:00-12:30 PM – Cres Cor “The RO Effect”
12:03 PM – 1:00 PM – Irinox “Your Cooking Blast Chiller”
1:00 PM-1:30 PM – Duke
1:30 PM – Q&A & Wrap-up

Chef Bryan Miller
Assistant Director of Child Nutrition - Madera Unified School District
Madera Unified Child Nutrition has 24 comprehensive schools and an enrollment of 20,000 students. We have 143 food service professionals leading the way and making it happen each day for our kids. Our brand is ‘Go Fresh.’
Using Rational and Irinox products in our K-12 kitchens has significantly enhanced the efficiency, quality, and overall experience of foodservice in our schools.
The Rational combi oven allows us to efficiently cook small and large batches of meals with consistent quality—whether we're roasting, baking, steaming or grilling.
The Irinox blast chiller has been equally essential in maintaining food safety and quality. With the combination of these two systems, it has increased our kitchen's efficiency, reduced waste, and allowed us to meet the growing demand for healthy, well-balanced meals in a timely manner.
Rational has enabled us to create dishes just in time with small batch cooking! No more cooking all the food in the morning and putting it in a warmer. This philosophy of small batch just in time cooking has given our students the freshest possible
lunch options from the oven to the counter. We have almost eliminated warmers in many of our kitchens. Plus, they clean themselves!!!!
Irinox Multifresh units are crucial to our operation. These units cook and chill our fresh Boar’s Head turkey breasts for our lunch meat. We have completely eliminated the use of commercial processed lunch meat. We also blast chill leftovers, fresh pizzas and egg patties.