networkingdoclibrary.com/asc19/doc/2011hotlineconference0712.pdf · gory called certified food...

NetworkingEducation

Trade Show

Awards

110th IFSEA

Conferenceand Trade Show

Chicagoland – Schaumburg, Illinois

March 31 – April 3

2011

International Food Service Executives Association

Spring • 2011

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com | 54 | Reach HQ by e-mail at [email protected]

Contents Spring � 2011

Tips from the Top . . . . . . . . 7A message from your leadership

Inside Scoop . . . . . . 9 --11What’s happening inside your association

IFSEA Conference and Trade Show . . . 14Professional education, awards, andnetworking in Schaumburg, Illinois

Conference Schedule . . . . . . . . . 16–20Education Sessions . . . . . 17–21Trade Show Yellow Pages . . . . . 33

Branch News . . . . . . 26Membership-building success stories

2010/2011 IFSEA Executive Committee

Chairwoman of the Board

Lorri Davidson, CFM, CFSP | Southwest Gas [email protected]

Chair of the Board-ElectBarbara Sadler, MCFE, DODG | City of Arvada, [email protected]

International TreasurerFred Wright, MCFE, CEC | Washoe County School [email protected]

IFSEA International Board of Directors

Rick [email protected]

John Frank, CFE, CCM | Southern [email protected]

Dick Hynes | Hobart [email protected]

Jack Kleckner, MCFE, DODG | [email protected]

David Orosz, [email protected]

Emily Prior | Quantum Foods, [email protected]

Pete Starowicz, MCFE, CHM, CPFM | [email protected]

Robert Vick, MCFE, CHM, CPFM | Vick’s [email protected]

Advisor to the Board, Immediate Past ChairmanPatrick Beach, MCFE | William Rainey Harper [email protected]

Awards ChairVirginia Schroeder | Preferred Brokerage Co., [email protected]

Branch Presidents Council ChairPete Starowicz | [email protected]

Certification ChairDave Mitchell, MCFE, CHM, CPFM, CMCE, FMPNavy Installations Command Millington [email protected]

Military ChairRick Diaz, MCFE, CBM, [email protected]

14

33

Advertisers:Coca-ColaQuantum Foods, LLC EcolabRose PackingAgilysysNXT NutritionalsLighthouse FoodsHeater MealsHipHop BeverageHobartKraft FoodsKellogg’s

ChaquitaCitrus Group, Inc.ACMShastaNongshimUnileverCambroPepsicoVienna BeefCustom CulinaryNew ChefStarbuck’s CoffeeMcCrea Marketing

26

IFSEA Headquarters 4955 Miller Street, Suite 107Wheat Ridge, CO 80033

Phone: 800.893.5499Fax: 303.420.9579Email: [email protected]: www.ifsea.com

EditorMichelle Hackman, IFSEA Coordinator

Art DirectorAnna JelstromAnn Sorosky & Associates

PrintingThe Printers Printer

AdvertisingSingle and multiple ad rates available bycontacting IFSEA at [email protected]

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com | 7

Dear IFSEA Friends,Welcome to the 110th IFSEA Confer-

ence and Trade Show. It is truly mypleasure and privilege to welcome you toSchaumburg, Illinois, otherwise knownas Chicagoland. We are most graciouslyhosted by the Northern Illinois Branchof IFSEA and our immediate Past ChairPatrick Beach. The Northern IllinoisBranch has been working diligently toassist our conference committee in offer-ing you a terrific conference experience.

Mr. Beach had a great deal to do withthe design of the hotel’s food service facili-ties. Many of his former students are em-ployed here (past and present). I knowyou will enjoy what the RenaissanceSchaumburg Hotel & Convention Centerand the Schaumburg area have to offer.

IFSEA has been actively engaged in ayear of rebuilding. Our 110-year-old asso-ciation has a great deal to offer its mem-bers. One of our most proud efforts isour certification program. We took theopportunity this year to update our cri-teria for qualification to take our exams,and bring our exams up to industry stan-dards. For example, we now ask that afood service employee with less than 2-5years experience take our CFM (Certi-fied Food Manager) exam rather thanCFE (Certified Food Executive). A fulldescription of the program has been pre-sented to our IFSEA Board of Directorsat this year’s business meeting.

Our very active high school culinaryparticipants will have their own cate-gory called Certified Food Associate(CFA). This will give them a true path tofollow up the IFSEA chain of certifica-tion through their careers. At present,we are still reviewing our MCFE (Mas-ter Certified Food Executive). When wereintroduce the MCFE certificationlevel, it will more accurately reflect theknowledge and accomplishments appro-priate to the title.

Rest assured that all existing MCFEswill be recognized with the respect that

they have so clearly earned. Our intentis to improve our programs so that theycompete more effectively in today’s foodservice certification marketplace. Mythanks to Dave Mitchell, MCFE, CHM,CPFM, CMCE, FMP, who is our IFSEACertification Chair, for his invaluable help.

IFSEA is also proud to welcomethree new branches to our organization.This year we have a renewal of interestin our Global branch thanks to PastChairman Robin Keyes and DavidOrosz. Welcome also to the new FloridaBranch in the Miami area and the newstudent branch at the University ofMaryland, Eastern Shores. IFSEA isthrilled to have you and your members.

I have enjoyed writing to youthrough Tuesdays with IFSEA and Lunchwith Lorri in our Infusion magazine. Ihave also contributed articles to Restau-rant News of the Rockies with informa-tion about our organization and itsactivities. I was also honored to repre-sent IFSEA at the NAFEM (NorthAmerican Foodservice Equipment Man-ufacturers) show in Orlando this pastFebruary.

Thanks to IFSEA, NAFEM awardedme an honorary Doctorate of Foodser-vice in recognition of my service as aleader in the Food Service industry. Mythanks to IFSEA and NAFEM for thiswonderful honor!

It has been a terrific year. I wouldlike to thank my Executive Committeeand the IFSEA Board of Directors fortheir invaluable help, cooperation andteamwork. Many thanks to MichelleHackman of IFSEA Headquarters forher efforts this year. Two past chairmenhave acted as my mentors this year, PatBeach and Rick Diaz. Similarly, I plan tohelp the new administration in the com-ing year to achieve their goals for IFSEA.

Thank you for a wonderful year!

Lorri Davidson, CFM, CFSPIFSEA Chairwoman of the Board

Lorri DavidsonChairwoman

Barbara SadlerChair-Elect

Fred WrightTreasurer

Tips from the TopTips from the Top


SCOOP

From youRChair-elect

Barbara Sadler, MCFE, DODGWELCOME TO CHICAGOLAND for the115th IFSEA Conference and TradeShow! The 2011 Conference Com-mittee has been working tirelessly tobring you a wonderful educationprogram, a fabulous tradeshow andentertainment. I encourage you all tomake the most of your surroundingsthis week, to meet a new contact orto catch up with those whom youhave known for years.

For a brief time, we can, perhaps,forget the world of technology full ofemail, smart phones, social media,and instant messaging and replace allof that with a handshake, a full lis-tening ear, eye contact, face to faceconversation, laughter and a smile.From the moment we begin at thefirst-timers meeting; being paired upwith our mentor, or mentee; attend-ing the opening reception; exploringthe educational classes to expand ourknowledge; experiencing a tradeshowlike none other; cheering on ourteam at the Bistro Challenge; cele-brating with our Chairwoman as shereflects and passes the gavel; andtruly stopping for a moment to rec-ognize and respect our men andwomen of the Joint Services as wehonor them, not only for their excel-lence in food service, but for theirservice to this country, take time toreap the benefits of each event.

Typically, we will not rememberan email, or a phone call, or a statuspost. It is times like these that makememories. Whether it is new contactsmade, new job opportunities for your

THE INTERNATIONAL FOOD SERVICE

EXECUTIVES ASSOCIATION is proud tohonor Richard Hynes, Director of Consultant Serv-ices with Hobart-Traulsen,with the 2011 IndustryAward of Excellence.

This award is bestowedupon Dick for his commit-ment, contributions anddedication to the growth ofthe food service industrywithin the civilian and mili-tary communities.

A long-time member of Hobart’sSales and Management Team, with acareer spanning 45 years, Dick servedan extremely successful tenure asNortheast Region Manager for Hobart Foodservice Sales prior to de-veloping the Consultant ServicesGroup for Hobart and Traulsen,which he now directs, in addition tobeing Director of Healthcare for thecompany.

Dick has been instrumental inpromoting Hobart’s sustainabilityinitiatives and presently serves onthe Sustainability Committee for thecorporation. He has been involved inleading the company’s efforts towork with the US Green BuildingCouncil, and promoting the LEEDaccreditation program within hiscompany as well.

Dick has received numerousawards from the industry, includingSFM’s Lifetime Achievement Award,NACUFS’s Daryl Van Hook Award,the Massachusetts Restaurant Asso-ciation’s Executive of the Year, and

HFM’s prestigious President’s Award. Dick was a Hennessey Traveler

in 2006, travelling 29,000miles in 5 weeks as part ofan Air Force foodserviceevaluation team, and hasalso served as an Air Na-tional Guard evaluator forthe SMSgt Kenneth DisneyAward in 2010 and 2011. Hepresently serves on AHF’sEducation Committee, con-ference planning committeesfor both NACUFS and SFM,

and on IFSEA’s Board of Directors.Dick’s love for the foodservice indus-try and the healthcare segment inparticular is obvious.

He is a 48-year member of theBoy Scouts of America, presentlyserving as a Council Vice President,and as an Advisor for American In-dian Activities, staffing many Na-tional Conferences and Jamborees.

Dick holds a degree from DeanCollege, has CFSP Level 1 certifica-tion, is a Serv-Safe instructor, and isalso HACCP certified. Serving in theNavy as a Medic during the VietnamWar, he met Judy, his Navy nursewife of 44 years. They reside inFranklin, Mass. and have 3 childrenand 4 grandsons with one currentlyserving in the United States Army inAfghanistan.

IFSEA thanks Dick Hynes for hiscommitment to IFSEA and the foodservice industry. We are honored tohave him among the distinguishedwinners of the Industry Award ofExcellence.

2011 Industry Awardof Excellence

RICHARD HYNES

Richard Hynes

Continued on page 11


industry. Not one alone can succeed in the

task ahead. We must look to our pastin appreciation of the experience ofthose before us, maintain the integrityof the present, and embrace the ideasand the visions of those whom willbe our future. So now, I will embarkon my journey as your Chairman. Ilook forward to serving you.

SCOOP

From your Chair–ElectContinued from page 9

ing our members to get involved ona local level through networking,meeting face to face, utilizing tech-nology to reach out efficiently, pro-vide bridges between vendors andbuyers, educate and provide mentor-ship to our students, as well as pro-vide community service in ourtowns and cities. We must exploreopportunities of partnerships andcollaboration within the association

future, or a new product for yourbusiness found. For the next few days,you will embark on a journey that, Ihope, you will embrace and enjoy!

My passion for the food industryis reflected in my thirty-year careerin food and beverage. My current po-sition as Director of Catering for theCity of Arvada allows me to overseethe execution of over 1,000 eventsper year at multiple facilities withinthe City. With all of my positions inthis industry, I have learned that inhospitality, we must over deliver ourproduct and service to our customers,while anticipating their need.

I look forward to serving you asyour upcoming Chairman for IFSEA.For eight years, I have been dedi-cated to IFSEA as a member, BranchPresident, Branch President Chair,Treasurer, Conference Manager, In-terim Headquarters, and Chair-Elect.This year, I have been honored towork with a wonderful ExecutiveCommittee and would like to thankLorri Davidson, Fred Wright, ECAdvisor Patrick Beach, and Mili-tary Chair Rick Diaz, the Board ofDirectors, as well as many IFSEAmembers and Military Partners forsupporting me throughout the pastyear. For over three years, I havebeen so honored to work directly onfostering our relationship with ourJoint Military Partners. Personally, Ihave been bestowed the benefits ofthese relationships.

The Executive Committee, to-gether with the Board of Directors,has worked determinedly to lay thegroundwork for the future of IFSEA.Now more than ever, it is of utmostimportance to provide our memberswith value, accredited certification,and leadership. We must encourageour Branches to succeed by implor-

CHAIRMAN OF THE BOARDNo Vote Required

Barbara Sadler, MCFE, DODG Colorado Centennial Branch

Ms. Sadler is Director of Cater-ing for the City ofArvada, Colorado.In the past eightyears, she hasserved as BranchPresident, Interna-tional Board Direc-

tor, International ConferenceCo-Chair, Branch President’s Chair,IFSEA Conference Manager, Inter-national Treasurer and recentlyIFSEA Chair-Elect. Barbara hasearned her MCFE and in 2010 washonored with the DODG award. Inaddition, Barbara has been instru-mental in providing leadership forIFSEA and working countless hoursbeing sure IFSEA’s financials aresound.

Candidates for IFSEA Board of Directors

CHAIRMAN OF THE BOARD-ELECTFred Wright, MCFE, CEC Reno-Tahoe Branch

Fred Wright hasbeen in the foodservice industry formore than 28 years.With his begin-nings as a busboy/dishwasher to hisnow current job asa Culinary Arts

Instructor, Fred has focused on theethics of food service. In 2002, Fredearned his CFE and then MCFE.Fred began with IFSEA in 1998 andthrough his diligence and dedicationhe has been a pivotal part of theReno-Tahoe branch. In 2005, Fredheld the honor of being ChapterPresident. He was re-elected to Chap-ter President in 2007, 2008, 2009and 2010. He has held several inter-national positions including Interna-tional Board Member, TechnologyCommittee Chair, Branch PresidentsCouncil Chair, International Confer-ence Chair, and this year Interna-tional Treasurer.

12 | Reach HQ by e-mail at [email protected] For a vast array of information visit IFSEA’s Web Site at www.ifsea.com | 13

HeaterMeals Plus Self-HeatingMeals come with everything needed for “A Hot Meal Anytime,Anyplace,” thanks to the patentedfood heater in every box.

HeaterMeals Plus are used world-wide by the US Military and in-clude a 3/4 pound Self-HeatingEntrée and fixings such as raisins,applesauce, breadsticks, trail mix,cookies and a beverage.

Contact our sales office at 800-503-4483 for more information.

Conference & Trade Show | 1514 | Conference & Trade Show

With world-classshopping, entertainment, andsightseeing, thereis definitely some-

thing for everyone inChicagoland. You might thinkthat seeing the sights in one ofthe country’s most excitingcities would be expensive, butChicago offers numerous freeand affordable things to dothroughout the year.

Schaumburg Trolleyto Area ShoppingThe Schaumburg Trolley offersfree transportation from theRenaissance SchaumburgHotel & Convention Centerto 11 shopping destinations,including IKEA, Woodfield Mall,and the Streets of Woodfield,where you’ll find shopping, amovie theater and much more.The trolley is available Friday,Saturday, and Sunday. For moreinformation call 847-923-3880or visit www.ci.schaumburg.il.us.

Metra Train Serviceto ChicagoThe Metra Train Line connectsSchaumburg to downtownChicago. For more informa-tion, routes, and rates, pleasevisit www.ci.schaumburg.il.us

Legoland DiscoveryCenter, SchaumburgThe Legoland Discovery Cen-ter offers a journey through acolorful and creative LEGOworld where interaction, fun,

4th Annual IFSEA Magnificent Mile

Bistro Challenge

7 Teams 90 Minutes 2 Secret Ingredients

Do they have what ittakes to build andprepare a winningmenu?

Watch them battle it out live during the 2011 IFSEA Conference.

Date: Friday, April 1 Time: 3 pm

Location: Renaissance Schaumburg Convention

Center in Schaumburg Ballroom

IFSEA Trade ShowFriday, April 1 — 11am–3 pm

Conference Events

and learning go hand-in-hand.For more information visitwww.legolanddiscoverycenter.com

Medieval Times Dinner & Tourna-ment, SchaumburgTravel through the mists oftime to a forgotten age for atale of devotion, courage, andlove. The new show featuresheroic knights on spiritedhorses, outstanding athleticfeats, and thrilling swordplay –all against a backdrop of lightsand music. Enjoy a hearty, me-dieval-style four course ban-quet. For more informationvisit www.MedievalTimes.com

IMPROV ComedyShowcase & Restau-rant, SchaumburgEnjoy the ultimate comedy ex-perience. The IMPROV is thepremiere destination for thecountry’s top headliners andthe best showcase for new tal-ent. For more information visitwww.improv.com

All Chicago Tour &AttractionsTo see everything from theNavy Pier to Wrigley Field andthe Lincoln Park Zoo, plan yourvisit at www.choosechicago.com

All Schaumburg AttractionsTo see all Schaumburg has tooffer, please visit www.chicagonorthwest.com

■ 135 of the best foodservice companies, likeCoca-Cola, QuantumFoods & Ecolab

■ Taste the newest foodproducts from the industry’s leading companies

■ Experience the indus-try’s newest productsand services

110th Conference and TradeshowMarch 31 – April 3, 2011

IFSEA

Chicagoland – Schaumburg, Illinois

Discover mod-ern sophistica-tion, featuringcontemporarydesign that is

expressive, yet functional atthe Renaissance SchaumburgHotel & Convention Center.Top area attractions surroundthe hotel, including IKEA,Woodfield Mall, and upscaledining. Accommodations boastspacious, modern rooms andsuites with oversized bath-rooms and a media connec -tivity center. Indulge yoursenses at the award-winningSam & Harry’s—serving sizzling steaks and freshseafood—or relax with friendsand co-workers in the stylishClub Lounge.

2011HostCity

2011HostHotel

RenaissanceSchaumburg

Hotel & Convention

Center 1551 N. Thoreau DriveSchaumburg, IL 60173


Wednesday, March 304pm 5pm IFSEA/Joint Services Meeting

6pm 9pm IFSEA Board of Directors Meeting

Thursday, March 317:30am 5:30pm Registration

8am 10am Friends of the Worthy Goal Meeting

8am 4pm IFSEA Certification Exam

8:30am 11:30am Cake Decorating

8:30am 11:30am Great Plates: Big and Small Plate Presentation Techniques

11am 1pm IFSEA Past Chairmans’ Council Meeting

1pm 4pm Cake Decorating

1pm 4pm Great Plates: Big and Small Plate Presentation Techniques

1pm 2:30pm Farm to Fork

1pm 2pm Tapas: How to use them on your menu

2pm 2:30pm IFSEA 2010 Executive Committee Candidate Forum

2:30pm 3:30pm Annual IFSEA Member Business Meeting – All invited

3pm 5pm Professional Development & Career Detailing for NavyCulinary Specialists and Food Service Officers

3:30pm 4:30pm CRAVE: The art of getting your customers to wantmore

3:30pm 4:30pm IFSEA Branch Presidents’ Council Meeting

3:30pm 4:30pm MEAA Meeting

4:30pm 5:30pm Welcome IFSEA Students Meeting

4:30pm 5:30pm Military Evaluators Recognition Awards

5:30pm 6:30pm Military Evaluators Reception

5:30pm 7pm Bistro Challenge Pre-Planning Meeting

7pm 10pm Opening Reception with Networking and Food

and Dancing

IFSEA Certification8 am–4 pm

IFSEA offers two food servicecertifications: Certified FoodManager and Certified FoodExecutive. These certificationsgo beyond culinary capabilityto test the skills needed by thefood service professional seek-ing a management and execu-tive career. These certifica tionstest knowledge from basiccooking to menu design, man-agement, human resources, accounting, and marketing. INSTRUCTOR:Dave MitchellDave Mitchell has served in thehospitality industry for over 46years, and in the military forover 27 years. He is a MasterCertified Food Executive, Certified HAACP Manager,Certified Professional FoodManager, Certified MilitaryCommunity Executive, and aCertified Foodservice Manage-ment Professional. Two unitsunder his leadership have wonthe Army Philip A. ConnellyAwards Program For Excel-lence in Army Food Service.

Cake Decorating8:30 am–11:30 am1 pm–4 pm

Learn to make your cake notonly satisfying to the taste butto the eyes as well. This classpresents the basics in cakedecorating.

INSTRUCTOR:Deanna DayDeanna is a Certified Execu-tive Chef and Certified Culi-nary Educator. She is the Rich’sculinary manager and corpo-rate chef. For 20 years she hasworked for Rich’s as a chef,concentrating on menu andrecipe development, new prod-uct innovation, and training.

Great Plates8:30 am–11:30 am1 pm–4 pm

Beautiful foods and presenta-tion techniques applied tolarge plates and small plates—useful for making dynamiccommand celebrations or en-hancing the beauty of dailyplates and service as well! Thepresentation includes hands-onexercises in garnishing, platearrangement, and buffet serv-ice, as well as useful handouts.INSTRUCTOR: Craig O’BrienChef Craig O’Brien enjoyed 30years of cooking that beganwith a traditional apprentice-ship, and has worked aroundthe U.S. and Caribbean. His ex-perience includes a strong mixof culinary experience andtechnical interests. Known asan excellent presenter whoselectures are always enjoyedand appreciated.

Farm to Fork1 pm–2 pm

This class takes a closer lookat the process of food prod-ucts moving from the farm toyour fork.INSTRUCTOR: Leslie BilderbackChef Leslie Bilderback gradu-ated from the California Culi-nary Academy in San Francisco.She joined the original facultyof the California School ofCulinary Arts (currently LeCordon Bleu College of Culi-nary Arts Los Angeles), andafter several years as Head ofthe Baking and Pastries De-partment, she became Execu-tive Chef, leading the school in-to partnership with Le CordonBleu. The author of severalbooks, she is ranked as one ofthe top 50 chef instructors inthe nation on Chef2Chef.com.

Tapas1 pm–2 pm

This seminar covers ideations,recipes, and ease of prepara-tion for any kind of reception.The colorful spread and vari-ety of tapas makes them uni-versally appealing. Tapas areeasy to make ahead, and appro-priate no matter the season.Tapas, which means “smalllids,” should be easy to eat, asthey are designed to accom-pany a drink and enhance goodconversation.

INSTRUCTOR: Nydia EkstromA native of Buenos Aires, Ar-gentina, Nydia Ekstrom hasover 38 years experience inthe food service industry. Sheis very active with the Navy’sAdopt-a-Ship Program and hasserved as an IFSEA MilitaryTraveler. She has worked forUnilever Food Solutions for 25years. Nydia is a CertifiedFood Executive and CertifiedExecutive Chef.

CRAVE: Getting Your Customers to Want More3:30 pm–4:30 pm

Learn to create dishes yourcustomers will crave and re-turn for again and again. This isno ordinary seminar; expect tobe entertained with multi- media and delighted with a foodtasting that will create a sen-sory overload in your mouth.INSTRUCTOR:Brian AvernaBrian Averna is Senior Execu-tive Chef at Sara Lee Foodser-vice working in the Broadlinedivision. As Clear ChannelBroadcasting’s “WELI FoodGuy,” Brian produced andrecorded daily radio food re-ports for Connecticut, Massa-chusetts, and New Yorkaudiences. Brian has alsoowned various food servicecompanies.

Thursday

Step into the Roaring Twenties, atime when jazz music blossomedand art deco peaked. The eveningwill begin with an atmosphere designed for you to socialize withcolleagues and new friends. Jazzmusic will be heard in the back-ground while delicious foods anddrinks will arouse your palate. Then,at 8 pm, the dancing will begin as the DJ plays your favorite songs.

March 31

DaveMitchell

DeannaDay

LeslieBilderback

NydiaEksrom

Brian Averna

Education Sessions

Opening Reception Kick-OffThursday, March 31

Conference Events

Entertainment

StudentsIFSEA MENTORSHIP PROGRAM

This year at the 2011 IFSEA Confer-ence & Trade Show, we are excitedto announce the return of the popu-lar IFSEA Senior/Student MentorshipProgram. This program is designed toprovide Student Members with direct one-on-one mentoring from aSenior Member who has experiencein the food service and hospitalityfield. Mentors will provide informa-tion such as education, career paths,and working in the real world. In addition, the program will help buildthe student’s network of profession-als and establish relationships to lastbeyond conference.

Some of the program’s highlights:• Mentors and students are paired

together at conference• The introduction takes place in a

comfortable setting during confer-ence

• Mentors and students will attendbreakfast together

• The team will introduce guestspeakers

Join Today!To get involved either as a Mentoror Student, please contact IFSEAHeadquarters at [email protected]

Attention!


Friday, April 17:30am 5pm Registration

7:30am 8:45am Speaker Breakfast

8:30am 11:30am Fruit & Vegetable Carving

8:30am 11:30am Navy Food System Management 3.0

9am 10am A New Vision for Recipes: Focused Development of

Aroma, Taste and After-Taste of Every Dish

9am Noon Alcohol ServSafe

10am 11am Reislings from Around the World

10am 11am Nutrition is Not a Dirty Word

10:45am 11am Trade Show Ribbon Cutting & Partner Recognition

11am 3pm Trade Show: Taste the best foods and see the

newest products and services in the industry.

1:30pm 3pm IFSEA Scholarship Meeting

3pm 5:30pm Bistro Challenge: Watch as teams prepare a meal

in 90 minutes using a secret ingredient

4pm 5:30pm IFSEA Awards Committee Meeting

6pm 7pm IFSEA Celebration Reception

7pm 9pm IFSEA Celebration Dinner featuring Ross Johnson.

He will make you think. He will make you laugh.

He will read your mind.

Fruit & VegetableCarving8:30 a.m. –11:30 a.m.

In this class, it’s ok to play withyour food! Learn the art offruit and vegetable carving dur-ing this hands-on demonstra-tion.INSTRUCTOR: Chef Ray DueyWorld-renowned culinaryartist Chef Ray Duey has beenworking his magic on fruitsand vegetables for the past 20years. He now travels aroundthe country teaching the culi-nary art of fruit and vegetablecarving, leaving spectators andculinary professionals spell-bound.

A New Vision for Recipes9 a.m.–10 a.m.

This seminar focuses on thedevelopment of aroma, tasteand after-taste in every dish.Learn practical steps that helpto clarify recipe goals. Themethod leads to an individual-ized path of growth and devel-opment for cooks at any levelof training or breadth of skillset. The presentation includessniffing and tasting exercisesand useful handouts.

INSTRUCTOR: Craig O’BrienChef Craig O’Brien enjoyed 30years of cooking that beganwith a traditional apprentice-ship, and has worked aroundthe U.S. and Caribbean. His ex-perience includes a strong mixof culinary experience andtechnical interests. Known asan excellent presenter, his lec-tures are always enjoyed andappreciated.

Alcohol ServSafe9 a.m.–Noon

The challenges surrounding al-cohol service have increaseddramatically. Understand yourliability regarding alcohol serv-ice, including legal responsibili-ties and penalties you face fornot acting in accordance tothe laws. This course offersyou the knowledge needed tomake the right decision in crit-ical situations.INSTRUCTOR:Samuel StanovichSamuel has been involved inthe hospitality industry fornearly two decades. He hasdeveloped expertise in busi-ness development, operations,property development, andstrategic planning. Samuelholds a bachelor’s degree inhospitality management from

Johnson and Wales University.He is the President of theIFSEA Northern Illinois Chap-ter. Samuel is an active mem-ber of the Council for Hoteland Restaurant Trainers, aServSafe® Food Safety Instruc-tor and a ServSafe Alcohol® In-structor.

Rieslings fromAround the World10 a.m.–11 a.m.

A small and versatile grapegrown in many countriesaround the world, the Rieslinggrape produces wines fromdry to sweet, and from simplecitrus flavor profiles to multi-ple layers of complex flavorsincluding butterscotch andvanilla. Learn about this versa-tile, cool climate grape and thevariety of wines producedfrom it. The session includes anassortment of sample tastings.INSTRUCTOR: Brad BeranBrad Beran received a bache-lor’s degree in hotel, restau-rant, and institutionalmanagement from MichiganState, an MBA from NorthernMichigan University and aPh.D. in higher education ad-ministration from SyracuseUniversity. He also holds aWSET certification in spirits

and distillation and a certifi-cate from the Culinary Insti-tute of America.

Nutrition is Not aDirty Word10 am–11 am

What you know – what youshould know – about nutritionand incorporating it into youreveryday life.INSTRUCTOR: Beverly M. LoweBeverly’s professional careerhas focused on serving stu-dents in three different schooldistricts, providing nutritioneducation and learning experi-ences for both students andadults. She has served asIFSEA's first female Chairmanof the Board, National andState President of the SchoolNutrition Association, and as apresenter/trainer for the Na-tional Food Service Manage-ment Institute. One of hermost cherished honors wasreceiving the “OutstandingCivilian Service Medal” fromthe Department of the Armyas a two time ConnollyAwards Evaluator.

IFSEA will celebrate more than 100 years by honoring itsmembers with prestigious membership awards. The eveningcontinues with a show you have to see to believe by psy-chic entertainer Ross Johnson. Johnson, who is hailed asone of the most gifted psychic performers of our time,possesses a unique array of amazing gifts. He will performhard-to-believe exploits of mind reading, second sight, andmental projection that will lift doubters and disbelievers toever-increasing heights of amazement.

FridayApril 1

Ray Duey CraigO’Brien

SamuelStanovich

BeverlyLowe

Education Sessions

Thank You SponsorsIFSEA would like to thank its Sponsors: Your support and dedication continues

to assist with programs that better the

food service & hospitality industry, its

professionals, students, and U.S. Military.

Conference Events

Entertainment

Military Partner

Major Partners

Friends of IFSEA

IFSEA Celebration Event & DinnerFriday, April 1

Psychic EntertainerRoss Johnson

Conference Partner

Saturday


Saturday, April 27:30am 4:30pm Registration

8am 9:45am Worthy Goal Breakfast

10am 10:55am Saving Costs & Staying in Business

10am 10:55am How Can It Be Healthy and Still Taste Good?

11am 11:55am How Food Systems can help reduce costs and

increase productivity

11am 11:55am How to Interview like a Headhunter:

Tips for interviewers and interviewees

Noon 1:30pm IFSEA Awards Accolades Luncheon

2pm 3:30pm Craft Distilling & Tasting

5:30pm 6:30pm Joint Services Excellence in Food Service Reception

6pm 10pm Joint Services Excellence in Food Service

Awards Dinner. Keynote Speaker:

Ed Rensi, Former McDonald’s CEO

10pm 1am Farewell Party

Sunday, April 38:30am 9:30am Farewell Breakfast

Saving Costs &Staying in Business10 am–11 am

This class will focus on in-creasing cash flow, customers,profits, and revenue while re-ducing expenses and makingbudget decisions in this tougheconomy. Learn new ways toseek competitive advantagesand retain customers.INSTRUCTOR:Richard WeilRichard Weil is a business de-velopment manager for Syscoof Denver, providing businessand consultant sales supportfor food service and hospital-ity operations. Richard wasformally the President andChief Operating Officer ofNick-N-Willy’s FranchiseCompany, LLC, and has servedas operating company presi-dent for three food servicedistribution companies. He hasserved as IFSEA InternationalChairman and Chairman of theIFSEA Colorado Branch.

How Can It BeHealthy & StillTaste Good?10 am–11 am

Some foods are just plain unin-teresting. But your curiosityabout these same foods willincrease when you learn tocook them with the right recipeand the right equipment.

INSTRUCTOR:Aidan WaiteAidan, a native of England,started his culinary careerover forty years ago as an ap-prentice in London and Paris.He was a chef with MarriottHotels, and owned his ownrestaurant in New York. Aidanlater moved back to Londonand was the Executive Chef ofa four-star hotel. In 1995,Aidan started his own com-pany, the English Connection:A Chef Consulting Company,based out of Charlotte. Aidandeals with all areas of foodservice, helping with design,menu development, training,and ongoing evaluations.

How Food Systemscan Help ReduceCosts & IncreaseProductivity11:00 am-Noon

INSTRUCTORS:Darren Gros and Reginald Clark• Darren Gros is a Major Ac-count Executive with Agilysys,Inc. Darren applies over 28years experience in IT solu-tions to helping clients appre-ciate the value of informationprocessing solutions for thefood service industry. • Reginald Clark has been anational training manager,opening four restaurants andtraining management on cor-

porate SOPs. He began towork in the technology fieldafter several years of workingwith a national retailer.

How to Interviewlike a Headhunter11am–Noon

This class will help both the in-terviewer and interviewee. Byinterviewing a person live dur-ing the class, the instructorswill show exactly how a head-hunter gets to the bottom ofresume gaps, reasons for em-ployment transition, and a can-didate’s true motivation.INSTRUCTORS:Joseph D’Alessandro, E.Scott Lager, Laurie Tokowitz• As founder and president ofStrategic Hospitality Search,Joseph D’Alessandro recruitssenior-level staff for leadinghotels, resorts, restaurants, andfood service institutions. Heroutinely advises culinary andhospitality students on careergrowth and proper businesscommunication. • Scott Lager is an executiverecruiter for Strategic Hospi-tality Search. With over threedecades of leadership inrenowned corporations, inde-pendents, and start-ups, Scotthas overseen or participatedin every stage of the business—from conception, to open-ing, to success. • Laurie Tokowitz is the execu-

tive manager at Strategic Hos-pitality Search. Laurie spent 10years working in marketing re-search and client services. Shedeveloped and implemented anew tracking and reportingplatform, successfully manageda multi-million dollar client,and exceeded revenue goals.

Craft Distilling & Tasting2 pm–3:30 pm

A National Restaurant Asso-ciation survey of ACF Chefslists micro distilled/artisanliquors as one of the topWhat’s Hot concepts for 2011.Learn what small batch craftdistilling is, and see what somesmall artisan distillers aredoing to raise the bar and cre-ate new and unique productsto set themselves apart fromlarge producers. Learn aboutthe distillation process, botani-cals, congeners, and craft dis-tilling. Samples from craftdistillers are included.INSTRUCTOR: Brad BeranBrad Beran earned a bachelor’sdegree in hotel, restaurant, andinstitutional management, anMBA and a Ph.D. in higher ed-ucation administration. He alsoholds a WSET certification inspirits and distillation and acertificate from the CulinaryInstitute of America.

April 2

RichardWeil

AidanWaite

DarrenGros

ReginaldClark

Joseph D’Alessandro

Education Sessions

Let your hair down and kick off of yourshoes! Enjoy one last night with newfriends and business partners at the FinaleParty as the DJ plays your favorite song.

KEYNOTE SPEAKER

Joint Services Excellencein Food Service AwardsSaturday, April 2

Ed RensiPast President &CEO of McDonald’sPartner, America’sBetter Burger

FOR MANY KIDS, flipping burgers atMcDonald’s was their first job. It wasEd Rensi’s first job, too; only he hungonto it for 32 years!

Ed started his McDonald’s career in1966 as a grill man, earning 85 cents anhour in Columbus, Ohio, then movedfrom the grill through management,holding the titles of Regional Vice Pres-ident, Senior Vice President Opera-tions and Training, Senior ExecutiveVice President, Chief Operating OfficerWorld Wide and, from 1984 to 1998,President and CEO McDonald’s USA.

Ed moved on to his second career—Chairman and CEO of Team Rensi Mo-torsports—where he applies themanagerial and motivational skills hehoned in the corporate world to thesport of NASCAR auto racing.

Ed has always made time to offer hishelp to others. President Ronald Rea-gan honored Ed with the President’sVolunteer Award, recognizing his bodyof charitable work, including co-found-ing the world famous Ronald McDon-ald House. For numerous educationalcharities, Ed was named Italian-Ameri-can Man of the Year in 1997.

Today, Ed serves on the boards of di-rectors of Snap On Tools, InternationalSpeedway Corporation (ISC), GreatWolf Lodge Resorts, and FreedomGroup Inc. He is a founding member ofRemington Outdoor Foundation, OurTimes, Line of Fire and SpinFresh Tech-nology.

Presently Ed is a partner in America’sBetter Burger, a fast casual dining con-cept called Tom & Eddie’s Better Burg-ers which had its Grand Opening atThe Shops on Butterfield, nearChicago, last August and the opening ofits Geneva location in December.

Ed is a private pilot who enjoysskeet and trap shooting.

Conference Events

Entertainment

Fast Forward... ��

Mark your calendars now for the 111th IFSEA Conference & Trade Show

Town & Country Resort

San Diego, CaliforniaMarch 29 – April 1, 2012

�� See you in 2012!

Finale PartySaturday, April 2


AN OUT-OF-TOWNER in New York at the height of the touristseason decided to revisit an uptown restaurant he'd enjoyedon a previous trip to the city. Finally catching the eye of anoverworked waiter, he said, "You know, it's been over fiveyears since I first came in here." "You'll have to wait your turn, sir," replied the harried andnow irritated waiter, "I can only serve one table at a time."

‘Liberty Belle’ Meat Products

McCrea Marketing, IncDonna J. McCrea

Owner/President

Phone 803-530-5034 Fax 803-753-953934 Woodwind Ct.Columbia, SC 29209 [email protected]

Gulfstream Polo Club.If you find yourself in the Miami/Fort Lauder -

dale area be sure to stop by and say hello to BranchPresident Ken Kuscher or Vice-PresidentMatthew Kuscher. You can find Matthew at theHouston’s Restaurant in Coral Gables.

Aloha from Hawaii. The Aloha Hawaii branch wishes you could all

be enjoying our beautiful weather this and everytime of year. We have been watching with concernall of the daily weather reports from all around thecountry. While it is amusing seeing reporters stand-

26 | Reach HQ by e-mail at [email protected] For a vast array of information visit IFSEA’s Web Site at www.ifsea.com | 27

“Pink Night,” honoring LorraineDrexel CFE, DODG, was held atChef’s Restaurant in Buffalo, NY onSept. 21, 2010. We celebrated her life-long dedication and hard work for theBuffalo Branch IFSEA.We all weredecked out in Pink (Lorraine’s fa-vorite color) and ate her favoritefood at her favorite Restaurant,Chef’s. Thank you, Lorraine, for allyour help and support over the years.You are truly a “Classy Lady”.

Ulrich’s Tavern was the site ofour Oktoberfest. Ulrich’s is the old-est continuously-operating Tavern/Rest aurant in Buffalo, started in1868. We supped on traditional Ger-man fare, from potato pancakes todelicious rum-soaked cherry pud-ding. A good time was had by all.

Our Holiday Party and Gift Drivefor Haven House, a domestic vio-lence shelter, was a huge success.Many lives were touched by the gen-erous gifts of our members. A specialthank you to Frank Caccamise fortoting all those gifts.

As you read this we will havegathered with all our fellow IFSEAmembers to honor Gina Vance,MCFE, SNS our current President,

with the SilverAward. Gina’s strongdedication and tire-less efforts havehelped keep ourbranch vibrant. Wealso gather to cele-brate Tony MauroCFE, who will be re-ceiving the GoldAward from CFSAfor a life of selfless

work in the field of Food Service.Tony grew up in a restaurant family,working his way up to Professor

Emeritus for Erie Community Col-lege. Tony is on many boards and ad-visory committees. Congratulationsfor a well deserved honor.

Colorado CentennialThe Colorado Centennial IFSEA

celebrated and installed its new offi-cers and board at a gala holiday dinnerand reception held at the renownedStrings Restaurant Bistro in the Up-town district of Denver in December,2010. The officers and board for2011 are: Todd Story, President;Bob Grand, Vice President; RobMalky, Secretary; Dick Weil, Treas-urer; and board members are: LouMozer (Emeritus), Don Louie,John Fisher, Marvin Pierce, andRich Colman.

The first educational meeting ofthe year, held at the Denver Renais-sance Hotel at Stapleton on February22, presented plans for attending theIFSEA International Conference inChicago in March. The educationaltopic was “Food Commodities Issuesin the Food Service Industry” andwas presented to the group by resi-dent experts and board membersDick Weil, and Rich Colman.

Other meetings and events slatedfor 2011 include:• Strong attendance at the IFSEA

Conference in Chicago, March/April

• Panel discussion “Industry ThinkTank” meeting at Johnson & WalesUniversity

• July BBQ & Swim Party at theWeil’s

• August 28 – Classic Car Show FoodBooth “Fun-d-raiser” at ArvadaCenter

• Tour and meeting at the new Uni-versity of Colorado dining facilityin Boulder

• Annual branch planning meetingin fall of 2011

• November 19 – Annual BrandonCenter Charity Brunch

• December 5 – Holiday Gala Gath-ering

The branch looks forward to see-ing all our friends at the ChicagoConference!

The Florida Branch, one ofIFSEA’s newest branches, is gainingmomentum. Members are workingdiligently to build educational pro-grams, meetings and events.

One of the branch’s first goals isto attract students. The branch is fo-cusing on exposing culinary studentsto IFSEA with meetings scheduled atJohnson and Wales University inNorth Miami.

As you read this, the branch willhave just wrapped up its Marchevent; watching a polo match at the

Buffalo

NEWS Membership-building success stories

Florida

ColoradoCentennial

Buffalo Branch Member Susan Birming-ham, CFE, and her husband Thomas

Rosemary Catalano, CFE, and GlennButler, Sergeant-at-Arms

Buffalo Branch Members Gina M. Vance, MCFE, SNS,with Lorraine E. Drexel, DODG, CFE

Buffalo BranchGold MedalAward Recipi-ent Anthony C.Mauro, CFE

Colorado Centennial Branch celebrating the holidays

Aloha Hawaii

Main Squeeze Juices proudly serves the UnitedStates Armed Forces in their hot and cold beverageneeds. We stand behind in our products, offering thefinest of beverages and in providing second to nonecustomer service along with 24/7 technical support.

Our military managers are retired food service per-sonnel. We provide product and support for shipshomecomings and Family & Friends Day Cruises.All equipment, installations and maintenance is pro-vided at no cost to the ships using our products. Weoffer pre-deployment training, deployment kits(manuals and parts) and technical support via phoneand e-mail. We can customize our equipment withyour ships’ crest, motto or theme.

We take pride in our company and look forward toserving you.

For additional information contact:Citrus Group, Inc.Main Squeeze Juices5321 Cleveland StreetVirginia Beach, VA 23462

Joe Wise 757-641-2571 (cell)Phone: 877-711-7171 (toll free)Fax: 757-499-4413E-Mail: [email protected]

Visit us at Booth #401

Continued on page 28

28 | Reach HQ by e-mail at [email protected]

ing out in the horrible conditions inareas such as Nebraska, Wisconsinand Minnesota…we also acknowl-edge the seriousness of it. If any ofyou watched the Sony Open fromHonolulu, the Open from Kapalua,or the Pro-Bowl from Honolulu, youunderstand why we feel so fortunateto live in such a precious place. Don’tforget to watch the new Hawaii 5-O!

We have started off a great year—with our board being sworn in—planning wonderful meetings andfunctions. In March we held our al-ways FUNDraising bowling tourna-ment at Fort Shafter Bowl (we loveour military here in Hawaii). Thebowling tournament always raisesenough money to send representativesto the IFSEA International conference.

Aloha Hawaii is planning manyentertaining, and delicious dinnersfor 2011. Featured will be many newrestaurants that have varied and ap-pealing menus. Upcoming venuesare: Soul Restaurant with southern-inspired cuisine; La Tour Café with aFrench-inspired menu and a tour oftheir new bakery; Flamingo Restau-rant–an old-friend-of-a-place withtheir signature oxtail soup and ba-nana pie; Kit N Kitchen for theChef’s take on Italian; and SideStreet Inn for Chef Collins’ specialmenu items which were featured on“No Reservations” with AnthonyBourdain on his visit to Hawaii.

Join us for any one of our always-

fun-and-full-of-opportunities-to-net-work functions if you will be visiting Hawaii any time soon…or later.

Cheers!

Contagious Energy at the North-ern Illinois Chapter:

New members have joined; newboard members have been elected;and the Northern Illinois Branchof IFSEA is actively planning theConference and Trade Show and isproud to host this special event. Avariety of changes throughout 2010brought in fresh energy and excite-ment for the branch. One of thechanges was a dedicated partnershipwith the American Culinary Federa-tion Chicago Chapter–Chefs of Cui-sine. Both organizations have sparked

new liveliness andinteraction at themonthly events.

This yearmarks several mile-stone anniver-saries. With over40 years of partici-pation in ourbranch, Art Ritt

was recognized for his Life Member-ship at the November 2010 event,which took place at the Seasons 52restaurant in Schaumburg, IL. Wewould like to celebrate other mile-stone anniversaries and congratulatethe following branch members fortheir years of service:Mario Ponce 10 YearsPatrick Beach 20 YearsJoyce Schultz 20 YearsJohn Kaufman 30 YearsMary Borke 60 years

New board members have beenelected with the postions:Sam Stanovich – President

Rick Jordan – Vice PresidentJoyce Schultz – TreasurerMary Jaros – SecretaryBen Lewis – DirectorGeorge Macht – DirectorMario Ponce – DirectorLora Nickelson – DirectorCorinna DeBehr – Student

DirectorPatrick Beach – Chairman

We are looking forward to meet-ing you all at the Conference andTrade Show!

The Reno-Tahoe Branch has re-cently seen a new President takeover with new fresh ideas, in thehopes of building on membership inthe branch. Beverly Demanovich,CFE, has taken over as president inJanuary and hopes to build on whatFred Wright, MCFE had started.The branch held a local four-monthmembership drive ending January31st. The member whom sponsoredthe most new members will get their2011 dues paid for. At the writing ofthis article the winner has not beenannounced yet. Many of our mem-bers will be in Chicago for the 2011conference. We hope that 2011 is agreat building year both locally andnationally.


Northern Illinois

NEWS

Reno-Tahoe

Northern Illinois Branch Membersgather for monthly events

Northern IlliniosLife Membershiprecipient Art Ritt

Northern Illinois Branch members MarioPonce, Angel Holmes, and former Chair-man Patrick Beach


ACMArnel CayabyabMilitary Sales, West Coast [email protected] Boreman, Int’l Military Sales [email protected] Delrosario, Military Sales, East [email protected] DeSantis, Nat’l Military Sales [email protected] Phone: 803-462-1919ACM Fax: 803-462-1918ACM is a Master Military Brokercovering international and nationalmilitary sales and marketing.

AGILYSYSDarren [email protected]/home/Hospitality/Markets/managed_foodservice.htmAgilysys delivers a suite of web-enabled, centralized data manage-ment systems that provides instantreal-time access through a singledata source, accessible from anyoutlet in your organization.

ALFA SUPPLY, INC Cyrus [email protected] of a wide range of foodproducts to our armed forces.Canned cookie, cake, and biscuitmixes produced under the Abby’sBest brand for military distributionin warehouse facilities located inSouth Carolina. Also offers militaryspecified commodity items.

AMERIQUAL GROUP, LLCJohn Aimone812-867-1444jaimone@ameriqual.comwww.ameriqual.comProduction, packaging, assembly,and distribution of shelf-stableproducts. Wide array of packagingoptions, from individual portionsutilized in the Meals, Ready-to-Eatto institutional pouches used indining facility applications. Customassembled meal kits, group feed-ing rations, variety packs, and re-tail store packs.

AMP CORPPhillip [email protected] Cake, brownie, pancake, cookie,NFD milk mixes

ATEECO INC/MRS. T'S Michael Truax [email protected] www.pierogies.com Mrs. T’s Pasta products, the perfectpairing of pasta and potatoes; numerous varieties.

AZAR NUT COMPANY Daniel HayesMilitary Regional Manager [email protected] line of nuts, snack mixes, co-co nut, peanut butter, dried fruit,and sprinkles in state-of-the-art,easy-open, resealable packaging.

BARBER FOODSPhyllis Haenichen800-341-0451; (C) 315-420-3451phyllis_haenichen@barberfoods.comwww.barberfoods.comQuality prepared chicken entrees— a troop favorite. Finger foods.

BARILLA AMERICA INCBryan Koster (C) 407-234-4280 [email protected] Pasta, 51% Whole grain, Multi-grain PLUS—good source of pro-tein, fiber and omega 3 fatty acids

BAY TO BAY FOOD SERVICE, L.L.C.Amanda Venuto [email protected] Chernesky [email protected] Military representationfor: Hormel, Valley Foods Meal Kits,Texas Pete, Cuisine Solutions, FirstFoods, Cheesecake Factory Bakery& Gossner UHT milk

BERKS PACKING COMPANYScott McMillan412-848-6960scottmcmillan@berksfoods.comwww.berksfoods.comBeef and meat franks, pre-slicedpremium deli meats, whole deli

meats, knockwurst kielbasa andsausages, premium roast beef,USDA choice corned beef, USDAchoice pastrami, full ham category

BOJA’S FOODS, INC. Kay Kramer 251-824-4186; (C) [email protected] www.BojasFoods.com Domestic breaded shrimp, rawshrimp, stuffed shrimp, and crabcakes from Bayou La Batre, Ala-bama, a small fishing town on theGulf Coast. A United States Depart-ment of Commerce Facility.

BON CHEF, INC.Amy Passafaro973-968-7138apassafaro@bonchef.comwww.bonchef.comSmallwares, chafers, urns, juicedispensers, marmites, platters,heat lamps, carving stations, buf-fets, podiums, flatware, servers,pots, pans

BRIDGFORD FOODS CORPORATIONEd EsinhartNational Sales Manager704-907-2058edesinhart@bridgford.comwww.bridgford.comFrozen bread and roll doughs,baked buttermilk biscuits, heat andserve rolls and mini loaves, micro-ready sandwiches and sandwichkits with 35 day refrigerated shelflife after thawing.

BUNGE Chris Palmieri732-267-0599christopher.palmieri@bunge.comwww.transfatsolutions.com orwww.bunge.comWide range of trans fat free oils,shortenings, margarines, butterblends, butter alternatives and pansprays.

BUSH BROTHERS & COMPANYJoe Genther610-696-9399jgenther@bushbros.comwww.bushbeansfoodservice.comBush’s Best Baked Beans, Bush’sBest Vegetarian Baked Beans,Bush’s Best Home-style Chili,Bush’s Best Variety Beans includ-ing Garbanzo, Light and Dark RedKidneys, Great Northern, Pintos,Black, Chili, and Dry Black-eyedPeas. Now offering Low Sodium

Beans incl. LS Black, LS Pinto, LSGarbanzo and LS Dark Red Kidneys.

BUTTER BUDS FOODSERVICEJim [email protected] Buds, Buttermist, Garlic Buttermist, Alfredo Buds, CheddarBuds

CAMBRO MANUFACTURINGCOMPANYGayle [email protected] of foodservice prod-ucts that encompass all aspects offoodservice operations.

CAN AM CUISINERoger Shogan619-275-3757RogerS@CanAmCuisine.Comwww.CanAmCuisine.comValue-added food products. Artisanappetizer aine, center of plateitems, and sous vide production.Extensive product line and cus-tomized food item production.

CARGILL, INC.Joel StevensonCargill Foodservice - North AmericaCell: 720-231-4469Fax: [email protected] eggs, precooked egg & otherbreakfast items, mayonnaise,pestos & sauces, cooking oils,turkey products, ground beef, beef,pork, bacon, precooked meats, delimeats, gourmet breads, bakery in-gredients, salt products and Truvia,zero calorie all natural sweetener.

CARGILL KITCHEN SOLUTIONSJoel StevensonCargill Foodservice - North AmericaCell: 720-231-4469Fax: [email protected]. SunnyFresh.comLiquid eggs, cooked egg productsand other precooked breakfastitems including nutritious break-fast wraps and whole-grain cinna-mon-glazed French toast.

CARLA’S PASTASandro Squatrito860-436-4042

Conference Trade Show Yellow Pages| Judith Manley, Trade Show Director

[email protected] filled pasta and pesto.

CASS VENTURES, INCLenna [email protected] products.

CCP INDUSTRIESJack [email protected] Diversified supplier of high qualitycleaning, sanitizing, maintenance,and restroom products, and na-tional distributor of work apparelfor the food service industry. Man-ufacturer of disposable towels andcan provide customized productsand/or packaging to meet cus-tomer requirements.

CHARTWELLS EDUCATIONFOODSERVICE a division of Compass GroupJack D. [email protected] Serve Higher Education –A division of Compass Group,Chartwells provides dining serv-ices for over 250 colleges and uni-versities. Chartwells uses creativeinteractive programming to instill alifelong habit of eating right whileengaging students in a memorablecampus community environment.

CHATTANOOGA BAKERY, INC.Bryan [email protected] famous Moon Pie®, the orig-inal marshmallow sandwich. MoonPies come in chocolate, banana,and vanilla and a variety of sizes,Moon Pie Mini®, Moon Pie “Origi-nal” Single Decker, and Moon PieDouble Decker®.

THE CHEESECAKE FACTORYBAKERYSandi [email protected] desserts by The Cheese-cake Factory Bakery offeringcheesecakes, layer cakes, spe-cialty items, cupcakes, and muffins

CHELTEN HOUSE PRODUCTSJeffrey T Bertone(C) [email protected]“The Finest Sauces, Dressings andOrganic Foods.” Premium shelf-stable, all-natural sauces and

organic dressing.

CHIQUITA – FRESH EXPRESSEd [email protected] in banana and value-addedsalads. Also healthy snacking andsalad meal solutions that ship frommultiple points in the USA.

CITRUS GROUP, INC.MAIN SQUEEZE JUICESJoe Wise877-711-7171; (C) [email protected] Squeeze fruit juice concen-trates, cappuccino products, hotchocolate and slush concentrates

THE COCA-COLA COMPANYYuceff Crenshaw 757-243-3267 [email protected] www. the coca-cola company.com World's largest beverage company,largest manufacturer, distributorand marketer of nonalcoholic bev-erage concentrates and syrups inthe world. Manufacturing, distrib-uting, and marketing nonalcoholicbeverage concentrates and syrupsworldwide. Principally offerssparkling and still beverages.Sparkling beverages include nonal-coholic ready-to-drink beverageswith carbonation, such as energydrinks, and carbonated waters andflavored waters. Still beveragesconsist of nonalcoholic beverageswithout carbonation, includingnon-carbonated waters, flavoredwaters and enhanced waters,juices and juice drinks, teas, coffees, and sports drinks.

CONAGRA FOODSERVICEScot Evans706-416-0008scot.evans@conagrafoods.comwww.conagrafoodservice.comHealthy Choice entrées, HebrewNational Hot Dogs, Hunts Ketchup,Angela Mia Tomatoes, GuldensMustard, Libby’s Canned Entrée’s,Chef Boyardee, Wesson Frying Oil,Pam Pan Spray, LaChoy Aisian,Rosirita Mexican, Swiss MissCocoa, Rotel, Reddi Wip, and EggBeaters.

CONTINENTAL MILLSBill Hamarman 770-664-9822; (C) 678-525-7259 [email protected] dry bakery mixes under theKrusteaz and Ghirardelli brands:pancake, cake, brownie, icings,bread & roll, muffins, breaders,batters, breadcrumbs. Products are“add-water” only complete mixes.

All are Kosher. ZTFAll productshave NAPA numbers.

CUISINE SOLUTIONSElizabeth Lauer571-236-7288elauer@cuisinesolutions.comwww.cuisinesolutions.comHigh quality fully-cooked, fully-pasteurized proteins that can beenjoyed hot or cold. Easy to pre-pare pasta items. Sous-vide cook-ing method ensures product safetyand a shelf life of 18 months forprotein items.

CUSTOM CULINARY, INC.Paula [email protected] Bases, sauces and gravies forfoodservice and food processing,developed to deliver made-from-scratch taste and inspired resultsin minutes.

ECOLAB INC.Jack Kleckner651-293-2312 [email protected] leader in cleaning, sanitiz-ing, food safety and infection con-trol products and services.

EUREKA ENTERPRISES INC. Larry [email protected]’s precooked and raw baconproducts, Lasco Foods softserveand instant potatoes, ButterbudsFoodservice, Butterbud granualsand Buttermist spray, UpstateFarms extended shelf-life yogurt.

FIRST FOOD CO.Dial Hogan214-637-0214; (C) 214-213-4001 [email protected] dessert bases, gelatins,puddings, whip toppings, mousses,drink mixes, cocktail mixes, condi-ments, soft serve and cocoas.

FONTANINI ITALIAN MEATSAND SAUSAGESAnthony (Tony) Gulla, USAF, (Ret)[email protected] Italian meatballs, Italiansausages, pizza toppings, break-fast links and patties, pot roast,Italian beef w/au jus, bratwurst,smoked Polish kielbasa, smokedCajun sausage, Brazilian stylesausage, Irish banger, Louisianastyle sausage, chorizo, meat loaf,gyro cones and loafs

GA FOODSERVICE, INC.“SUNMEADOW”John Mitchell843-556-8686 (office) 843-556-8219 (fax)[email protected] Heating lunch/dinner mealkits, shelf-stable & frozen break-fast, lunch/ dinner meal kits

GENERAL MILLS FOODSERVICEGreg Peters207-776-0468Greg.peters@genmills.comwww.generalmillsfoodservice.comBrands that troops across theworld recognize from home, in-cluding Cheerios, Lucky Charmsand Total; also Gold Medal bakingmixes and flour, Yoplait yogurt, Na-ture Valley and the entire line ofPillsbury frozen bakery products.

GENERAL SERVICES ADMINISTRATIONCheryl [email protected]/foodserviceFood service needs from eatingutensils to an entire custom de-signed food court kiosk conceptsupporting new branding initia-tives.

GEORGIA-PACIFIC PROFESSIONALShannon [email protected]®, enMotion®, SmartStock®,Brawny®, EasyNap®,PerfecTouch®, Compact®, SofPull®

GIORGIO FOODS, INC.Dale T. Landis610-916-8347dlandis@giorgiofoods.comwww.giorgiofoods.comFrom authentic pizzeria-style pizzato delicious pierogies, mouthwater-ing cheese sticks and black beanempanadas… to meet your partic-ular specifications. A NAPA vendor.

GOOD HARBOR FILLET CO., LLCDawn Enos 978-675-9118 [email protected] www.goodharborfillet.comValue-added, frozen seafood prod-ucts, encrusted, par-fried andglazed/grilled depending on need.Using proprietary all-natural Nutra-Pure® technology to produce deli-cious low and reduced fat items aswell as traditional products.



GOPICNIC, INC.Bob Schneider773-328-2490Bob.schneider@gopicnic.comwww.gopicnic.comInnovations in tasty, nutritious,ready-to-eat meals that go any-where, no refrigeration or prep required

GPS MARKETINGBrian [email protected] Prime Vendor Support

HADLEY FARMS, INC.Phyllis Simons301-824-2558phyllis@hadleyfarms.comwww.hadleyfarms.comCroissants, twisted round rolls,hamburger rolls, specialty sand-wich rolls, cinnamon rolls, sweetgoods and danish

HARMONY VALLEY FOODSMatthew Harrison970-482-8845mharrison@customblending.comwww.harmonyvalleyfoods.comHarmony Valley Foods, Health &Wellness Foods, vegetarian prod-ucts, flavorings, spices, seasoning,and proprietary blends.

HEATERMEALSTim Hartlage800-503-4483, (C) 513-309-8164thartlage@heatermeals.comwww.heatermeals.comShelf-stable, self-heating meal andbeverage kits, for a hot meal any-time, anyplace. Varieties availablefor breakfast lunch and dinner, in-cluding vegetarian meals. AlsoCafe2Go self heating beverage kits.Coming soon – self heating bever-age kits containing Instant Soup.

HIP HOP BEVERAGESDeanna [email protected] BrokerageTracy BoremanNAPA-approved energy drinks forthe AOR, sugar-free powders andNAPA-approved electrolyte bag-in-box beverages for dining facilities

HOBARTDick Hynes508-735-5509richard.hynes@hobartcorp.comwww.hobartcorp.comCommercial food equipment andservice for the foodservice andfood retail industries. Products forwarewashing and waste handling;food preparation; baking; cooking;weighing, wrapping and labeling

systems. Traulsen refrigeration.

HOMER LAUGHLIN CHINACOMPANYJohn Marino800-452-4462 ext. [email protected] dinnerware featuringdurability, contemporary designand timely delivery; high-fired,lead-free glazes with an Alpha Alumina body.

HOPE'S COOKIESJoseph McBurney615-587-8290Joemc@hopescookies.comwww.hopescookies.comSpecializing in all-natural, all-but-ter, sugar-free, and low fat cookiedoughs. Military supplier with WBEcertification.

HORMEL FOODSJudy Chernesky757-580-5915judy@baytobaybrokerage.comwww.hormelfoodservice.comHormel Foods, Natural ChoiceSliced Meats, Bread Ready SlicedMeats, Always Tender Pork, AustinBlues BBQ, Cafe H Ethnic Flavors,Old Smokehouse Bacon, Cure 81Ham, Fast 'n Easy Cooked Meats,Masterpieces Pizza Toppings,Hormel Chili, Dinty Moore BeefStew, and Compleats Entrees

THE HUBERT COMPANY, LLCDiana Nash 1-866-650-7374 ext. [email protected] merchandising productsand ideas for food and retail indus-tries, featuring decor and props. Asa direct importer, Hubert continu-ally sources unique productsworldwide, making many uniqueitems available. If the product doesnot exist, Hubert can create it.

INDIAN HARVESTJulie MarinoMilitary Specialist800-346-7032 ext. [email protected] Harvest Whole and Multi-grain Rice Blends, Rice andLegumes

IFE MARKETINGMisty Perinne [email protected] www.ifemarketing.comFull line of food service equipmenton multiple GSA contracts. Com-plete installation service to includelarge turn-key projects.

ISI DISPLAYS Dave [email protected] www.industrialsupportinc.com/salad-bars.htm Premier manufacturer of modularsalad bars, soup bars and hot foodcounters, buffets and steam tables.Wide range of colors and countertop surfaces from Formica andWilsonArt laminates to Corian solidsurface and stainless steel styles.GSA Advantage listed.

ISLAND OASIS FROZEN BEVERAGESKip Hargreaves508-446-6569KHargreaves@islandoasis.comwww.islandoasis.comAll-natural frozen beverage pro-grams as well as a comprehensivehealth and fitness juice bar solution

JAMES CALVETTI MEATS, INC.Jon [email protected] of premium portion con-trolled and marinated cuts of meat:beef, pork, lamb, halal. We can cutto any specification.

JOHN MORRELL & COMPANYAl Smith 931-315-9054asmith2@johnmorrell.comwww.johnmorrellfoodservice.comValue added hot dogs, bacon,sausage, hams, cooked meats,breakfast sausage, BBQ meats,smoked meats, etc. Productionplants throughout the United States

JOHN MORRELL FOODGROUPAllan G. Smith931-315-9054asmith2@johnmorrell.comwww.johnmorrellfoodgroup.comJohn Morrell, Armour-Eckrich,Patrick Cudahy, Healthy Ones,Curly’s, Margherita, Carando,Kretschmar. Offerings for commis-saries, AAFES, NEX facilities, messhalls, galleys, ship provisions andoperational ration programs.Worldwide distribution.

JR SIMPLOT COMPANYBetsi Selset208-384-8362 [email protected] ZGTF bakeable French fries; a colorful selection of IQF fruit andvegetable blends; innovative concepts like Roastworks FlameRoasted Fruits and Vegetable andnew Upsides (IQF Wholegrain Pastablends).

JTM PROVISIONS CO., INC. dba JTM Food GroupDiana L. Dupont513-503-6081dianadupont@jtmfoodgroup.comwww.jtmfoodgroup.comGreat-tasting, fully-cooked meats,soups, pastas and sauces, includ-ing a full line of Mexican, Asian,and Italian favorites. Weigh Betterproducts are designed to providebetter food, flavor and health.

KELLOGG'S FOOD AWAYFROM HOMEMichael [email protected] Ashby404-261-1689david.ashby@kellogg.comwww.KelloggsFoodAwayFromHome.comKellogg's Cereals, Kashi Cereals,Special K, Pop-Tarts Toaster Pas-tries, Nutri-Grain Cereal Bars, RiceKrispies Treats, Kashi GOLean Bars,Kashi Chewy Granola Bars, KeeblerCookies and Crackers, FamousAmos Cookies, Cheez-It Crackers,Ready Crust Pie Shells, Eat-It-AllIce Cream Cones, EGGO Waffles,Morningstar Farms and Garden-burger Veggie Foods

KLEMENT SAUSAGE & DELI COMPANYDan Lipke- Klement’s Director of Military Sales414-481-4840, ext. [email protected] link sausages, deli prod-ucts, and snack beef sticks

KRAFT FOODSERVICE Joe Kruszewski847-924-2451joseph.kruszewski@kraft.comkraftfoodservice.com A.1. Steak Sauce, Boca, Bull’s EyeBBQ Sauce, Cadbury, Calumet,Capri Sun, Cheez Whiz, Chef Rite,Chips Ahoy, Cool Whip, CountryTime, Crystal Light, Dentyne, FigNewton, General Foods Interna-tional, Gevalia, Good Seasons, GreyPoupon, Jacobs, JELL-O, Kool Aid,Kool Aid Bursts, Kraft, Kraft Catalina,Kraft Light Done Right, Kraft Free,Kraft Handi-Snacks, Kraft Macaroni& Cheese, Lorna Doone, MaxwellHouse, Milka, Nabisco, NabiscoWheat Thins, Nilla Wafers, NutterButter, Open Pit BBQ Sauce, OREO,Oscar Mayer, Philadelphia BrandCream Cheese, Planter’s, Revolu-tion Tea, Ritz, Sanka, Snackwells,Stove Top, Tang, Tapatio, TassimoPro, Teddy Grahams, Trident, Twist,Velveeta, & Yuban.


LAND O’LAKES, INC.Daniel J. Plunkett716-913-7516djplunkett@landolakes.comwww.landolakesfoodservice.comPremium dairy products with ex-ceptional flavor. Full line of versa-tile dairy products especiallysuited for military foodservice ven-ues including butters, blends,spreads, cheeses and sauces (al-fredo, butter sauce base, etc.) Afarmer-owned cooperative.

LIGHTHOUSE FOODSAl AumackDirector of Finance813-864-4762 ext. 102 813-855-3944 [email protected]

LOGGINS CULINARY,LLCNative American-Woman owned Pro-tein Manufacturing FacilityLinda Loggins-CEO/PresidentChef Steven H. [email protected] exclusively by: Star FoodsUSA John Mitchell & Co.843-556-8686Producer of superior portion cutsteaks, chops, chicken, and a widearray of smoked/cooked proteins.All feature Loggins All Natural Ten-derization Technology.

LYONS MAGNUSKelly McDonald360-405-0677kmcdonald@lyonsmagnus.comwww.lyonsmagnus.comGrowers select premium dispensedbag-in-box & frozen juices; asepticRTS juices; beverage bases; icecream toppings; fountain syrups;fruit filling; breakfast condimentsand healthcare items

MCCREA MARKETING, INC. Woman Owned Small BusinessDonna J. [email protected] Belle meat products includebeef for stewing, steaks, beef &pork roasts, ground beef, groundbeef patties, seasoned patties,breaded beef & veal patties, porkchops & patties, sausage, baconand fajita meat

MCGREEVY'S MID WESTMEAT COMPANY , INC.Native American, 8(a) Certified, SmallDisadvantaged BusinessTimothy J. McGreevy, President316-946-5522buy@mcgreevys.comwww.mcgreevys.comManufacturing and processing of

raw portion controlled steaks andmeat grinds. Also produces cookedproducts, including but not limitedto, taco meat and chili. Capable ofcustomizing specific cuts andcooked product formulation and apack size to fit any unique need.

MERCER CUTLERYBarbara Cotter800-221-5202bcotter@mercertool.comwww.mercercutlery.comQuality professional cutlery. Aleader in the commercial marketfor more than 30 years and thepredominant supplier to culinaryacademies in North America, Mer-cer provides the finest tools usedby the industry.

MICHAEL ANGELO’S ITALIANGOURMET FOODSRandy Mendoza512-970-1723rmendoza@michaelangelos.comwww.michaelangelos.comFull line of Italian entrees, hand-held and appetizer products

MILITARY MARKETING SERVICESThomas [email protected]'s Hot Dogs, Paula DeenFoods, Uno Pizza, Tai Foong, Cari-bou Coffee

MILLCREEK BRANDS, LLC. /AMP CORP.Nick Galante931-432-5981ngalante@millcreekbrands.comwww.millcreekbrands.comComplete line of bakery mix, drinkmix, gelatins, and pudding mixproducts.

MOO TECHNOLOGIES, LLC Gregg S. Montgomery 210-240-1169 [email protected] www.mootechnologies.com Concentrated and fluid milk pro-duction, dispensing and distribu-tion. Unique, affordable qualityproducts aseptically packaged inBIB format to save storage, distri-bution and freight cost. Moo Tech-nologies has recently launched itsfull line of concentrated milk, icedcoffee and juice in the US CoastGuard.

MOUNTAIN CITY MEAT COMPANYTony Del Nano412-367-7879tdelnano@mountaincitymeat.comwww.mountaincitymeat.com

Portion cut steaks, beef burgers,pork chops and meat produced inthe Unites States. Certified by theBRC in all facilities, Mountain Cityis focused on food safety, quality.

NANA SERVICES/NIQI BRANDPat Melendy253-529-4404; (C) 323-972-1065 [email protected] ice cream dispensing program,value added items for US Military.

NATIONAL RESTAURANT ASSOCIATION SOLUTIONSWinston BanksDirector National Accounts630-703-9043wbanks@restaurant.orgwww.servsafe.comServSafe Food Safety and Alcoholprograms providing essential train-ing and certification options nec-essary for any foodserviceoperation. Classroom and onlinetraining.

NESTLE PROFESSIONALChris Gallivan540-371-8656chris.gallivan@us.nestle.comwww.nestleprofessional.comStouffer entrees and sides, Coffee-mate, Nestle Cocoa, Chefmatecanned entrees and cheese sauces,Minor's bases, gravies and sauces

NESTLE PROFESSIONAL VITALITYJeff Woods 813-376-1522jwoods@vitalityinc.comwww.vitalityfoodservice.comNestle Vitality, Sunkist, Tetleybrand non-carbonated dispensedjuices, drinks, teas, sport drinks,enhanced water, iced coffee andhot beverages to include coffee,cappuccino, hot chocolate withworldwide service and distribution.

NEWCHEF FASHION INC.Jeffrey Childers, VP of Sales 800-639-2433 ext. [email protected] www.newchef.comhttp://mil.newchef.comUniforms for entire staff, culinary,wait staff, kitchen, front of thehouse, military programs – GSAContract, AFNAF Contract

NOH FOODS OF HAWAIITerry [email protected] Hawaiian and Asian sea-sonings; all natural, no MSG, Asianseasonings mixes, Hawaiian icedteas, Hawaiian barbecue sauces,

Hawaiian poke mix, Hawaiian coconut pudding, Hawaiian sea-soning mixes, New U’A pureHawaiian water and Noh all pur-pose Hawaiian seasoning salts.Taste the flavor of Hawaii.

NONGSHIM AMERICAHector Tejeda [email protected] Korean Spicy Ramyun Noodles. Spicy bowl and packagedinstant noodle soups. Eight (8) varieties currently availablethrough NAPA Catalog.

NUCHOICE FOODS, INC.George M. Carter877-879-7238sales@nuchoicefoods.comwww.nuchoicefoods.comPrivate label manufacturer and ex-clusive worldwide distributor ofNew Orleans style cuisine gourmetrice mixes including Cajun jamba-laya, dirty rice, primavera rice, yel-low rice, wild-rice pilaf and brownrice. Also manufactures and dis-tributes a private label line ofsouthern-style frozen hush puppiesthat includes a jalapeño, onion andplain variety.

NUTRIOM, LLCHernan G. Etcheto 360-413-7269 ext. [email protected] Crystal Egg®, fresh tast-ing dehydrated pure whole egg,low fat, and egg whites

NXT NUTRITIONALS, INCRichard M. Jordan800-535-4315info@nxtnutritionals.comwww.nxtnutritionals.comSUSTA™ Natural Sweetener,SustaBowl, non-fat healthy dairysmoothies & yogurts

OCEAN DIRECT SEAFOODPat Melendy323-418-1200; (C) [email protected] www.oceandirect.comBerry-Amendment compliantseafood (finfish, shellfish, breaded,value added).

OCEAN SPRAY CRANBERRIESHowie Williams813-926-3172hwilliams@oceanspray.comwww.oceansprayfoodservice.comCranberry beverage and fruit snackproducts. A grower-owned agricul-tural cooperative since 1930 withan extensive line of foodserviceproducts that fits all segments,


from healthcare to military, torestaurants.

OREGON FREEZE DRY, INC. John Ostrin 541-967-6510 [email protected] Barnes, Gov't Sales [email protected] www.mountainhouse.comWorld's largest manufacturer offreeze dried foods and advancedspecialty products. Can apply themost elegant preservation technol-ogy known to meet your com-pany’s needs, from hundreds ofindividual ingredients to fully pre-pared entrees. Full range of pack-aging options in food and non-foodcategories.

OTIS SPUNKMEYER INC. Phillip Kirk 704-995-2500 [email protected] cookie dough, thaw andserve muffins, brownies, danish,sweet breads, bagels, cookies, cof-fee cakes both regular and re-duced-fat whole grain.

PEPSICO FOODSERVICETim Berchtold, CONUS Sales [email protected] Grant, OCONUS Sales Manager717-334-2916phil.grant@pepsico.comwww.pepsico.comManufacturer of leading brands ineach of their respective categories:Gatorade, Frito-Lay, Tropicana,Quaker and Pepsi-Cola.

PLUMROSE USADan Kelly732-257-6600 ext. [email protected] meats, bacon, deli hams,fully-cooked ribs and smokedhams

PORCHETTA PRIMATANathan Marcus205-297-0000nathan@porchettaprimata.comwww.porchettaprtimata.comExclusive artisan, or handmade,manufacturer of pre-cooked bone-less pigs in the US. Works withMidwest pig farmers to providesmall lean animals. After harvest-ing, the animal is hand deboned,spiced, sewn together—head stillon—then roasted at 500+°. Resultsin the highest quality, cooked porkproduct available. Recipe can bemodified to create Le Chon.

PRETZEL HAUS / FUNACHOMike [email protected] Raezler630-253-9697donraezler@aol.comwww.pretzelhausbakery.comwww.funacho.comShelf-stable products (12 monthshelf life with no refrigerationneeded). Bagels, pretzels, creamcheese spreads, canned dips(cheeses, bean, guacamole, ranch& French onion)

QUANTUM FOODS, LLCJoe Mancini630-514-7956jmancini@quantumfoods.comwww.quantumfoods.comFresh, smoked or fully cooked por-tion-controlled proteins for food-service, food manufacturing andretail channels.

RASTELLI FOODS BEVERAGESOLUTIONS Su Shaffer717-521-8579sshaffer@rastellis.comwww.rastellis.comInnovative beverage dispenser pro-grams for foodservice. Complete“turn key” beverage programs in-clude new technology such asshelf stable, all-natural, no-preser-vative juice products, a completeline of sugar only, no high fructosecorn syrup juices, and all inclusiveequipment programs.

RATIONAL USAVinod [email protected] world’s only SelfCooking Cen-ter® allows you to fry, roast, grill,broil, steam, poach, bake, andmuch more, in a single self-clean-ing piece of equipment. Easily pre-pare a variety of foods using the 9“touch of the button” cookingmodes and 57 cooking processes.Whether cooking for 20 or 2,000,the guesswork of meal preparationis eliminated .

RED CLOUD FOOD SERVICEINC.Paul [email protected] Rock gourmet sand-wiches, box meal kits, pockets,prepared meats, steaks, pre-cooked burgers and Old SouthernBBQ.

RESER'S FOODSERVICEKen Rutalis570-675-8608; (C) 570-762-5483 [email protected] food products: freshrefrigerated prepared salads, spe-cialty potatoes, side dishes,desserts and Mexican foods; in-cluding tortillas, wraps, burritosand salsas.

RICH PRODUCTS CORPORATION (SEAPAK)Jim [email protected] specialty seafood. The Sea-Pak Shrimp Co. is known for itscare and attention in choosing onlythe best shrimp for its retail andfoodservice products.

RICH PRODUCTS CORPTony [email protected] and Icings, bread and rolldough, pizza dough and crusts,biscuits, BBQ, cookies, cakes anddesserts, shrimp and appetizers

RICH CHICKS, LLCPaul [email protected] chicken items. Through apatented proprietary process, weare able to significantly reducecalories, calories from fat, satu-rated fat, total fat and sodium andincrease moisture retention at thesame time. Our products may bebaked, or fried and still retain ex-ceptional nutritional values. Flavorprofiles range from Premium Gour-met, to Spicy, Parmesan Encrustedand more. Committed to haltingobesity, yet providing chickenproducts cutomers love to eat.

ROSE PACKING COMPANYNick Ledanski847-381-5700nickledanski@rosepacking.comwww.rosepacking.comValue added, processed pork andpoultry products. Fresh and fullycooked pork sausage, ethnicsausage, and back ribs. Wide arrayof bone-in and boneless hams,smoked pork shoulder butts, porkroasts, pork tenderloins, and labor-saving toppings.

ROTELLA’S ITALIAN BAKERY, INC.Gary Shives402-253-5032gshives@rotellasbakery.comwww.rotellasbakery.comFully-baked/ frozen bread productsincluding sliced bread loaves,hamburger buns, hot dog buns,kaiser buns, hoagie/ subs, ciabattaproducts, bread bowls, and numer-ous specialty bread items in vari-ous sizes, flavors and textures.

RUIZ FOODSEd Shabaz312-560-6256Eds@ruizfoods.comwww.ruizfoodservice.comManufacturer of authentic frozenMexican food entrees and snacks.El Monterey branded burritos,taquitos, tamales, dessertchimichangas and Tornadobranded taquitos

S&D COFFEE, INC Jim Edmonson 800-933-2210 [email protected] www. sndcoffee.com One of the largest coffee roastersin the nation offering high qualitycoffees, iced teas and other inno-vative non alcoholic beverageproducts as well as equipment andmarketing expertise since 1927.

SARA LEE FOODSERVICEBob Falconer847-687-5432robert.falconer@saralee.comwww.saraleefoodservice.comIntegrated North American food-service business, focused on mar-keting meat, bakery and beveragesolutions built around distinctivebrands, innovative products andstate-of-the-art equipment. NEWInnovations like Chef Pierre Pre-baked and Pre-sliced pies, JimmyDean breakfast sausage with fla-vored varieties of pork and turkey,Ball Park Ultimate Beef Hot Dogswith only the leanest meat to re-duce fats, Hillshire Farm LowSodium Deli Meats certified by theAmerican Heart Association,D’Light heart healthy breakfastsandwiches and Douwe EgbertsPrestige coffee made in State-of-the-Art coffee machines.

SCHREIBER FOODS, INC.Darrin M. Briggs919-285-2346 [email protected] world’s largest supplier of pri-vate-label dairy products to gro-cery chains and wholesalers.


SEAWATCH INTERNATIONALCrystal [email protected] largest harvester/processor ofdomestic sea and ocean clamsworldwide. All clams are wild har-vested and caught in waters off theNE Atlantic coast from Mass. toVirginia. Canned chopped clams,frozen clams, sea and ocean clamjuice, clam strips, crab cakes, cala-mari, and a variety of of chowdersand bisques.

SHASTA SALES INC.Joe Salonia866-280-0179JSalonia@ShastaFoodservice.comwww.ShastaFoodservice.comRepresented by World MarketingCompany Inc.Shasta soft drinks,mixers; LaCroixsparkling waters; MegaSport fit-ness drinks; Rip It energy fuel

SIX POINTS, INC.Native American-owned companyTate [email protected], pork and poultry products;pre-cooked products like groundbeef burgers, beef crumbles, beeftips and corned beef.

STAR FOODSERVICE, INC.John Mitchell843-556-8686 [email protected] and seasoned wholechicken wings, center cut porkchops, roasted chicken quarters,jerk chicken quarters, chickenbreast patties (5 oz and 3 oz),chicken tenderloins, chickennuggets, turkey sausage, and porkspare ribs. Fully cooked and sea-soned Pan Asian meal kits and alacarte items

STARBUCKS COFFEE COMPANY Paul [email protected] www.starbucksfs.com Roasters of high-quality wholebean coffees; fresh, rich-brewedcoffees, Italian-style espresso bev-erages, cold blended beverages, aselection of premium teas, andbeverage-related accessories andequipment.

STERLING FOODS, LLC.Peter MotrynczukCW5, U.S. Army (Retired)804-691-8552

[email protected] all government rationand commercial needs with bakeryand snack food items; includingcakes, cookies, muffins, brownies,pastries and more.

THE SQWINCHER CORPORATIONValari [email protected] beverages. Ready todrink, individual beverage sticks,bag-in-box, bulk powders andfreezer pops and more. Productshelp eliminate heat stress and fullyhydrate. Regular and zero calorie.

SUNOPTA INC.Mike [email protected]/foodsOrganic, non-GMO and Identity Pre-served (IP) grains, ingredients,food products, and processingservices. Consumer Products in-clude: aseptic packaged non-dairybeverages (soymilk, rice milk, sun-flower beverages, teas etc.); asep-tic packaged soup broths. Snacks:bulk and individually packaged–sunflower, soy, corn, and other nutfree snacks. Apple based fruit bars.Fortified nutrition bars, grains andfruit based snack bars. IQF fruitsand vegetables. Fortified bottledwaters, juices, and energy drinks.

SWEET STREET DESSERTS, INC.Tony Schaffer561-289-3688tonys@sweetstreet.comwww.sweetstreet.comWorld-renowned foodservice gour-met desserts. More than 400 prod-ucts, each made from the finestingredients. Award-winning cakesand pies, plus dessert bars, cookiescheese cake, and mousses. SweetStreet has received 15 patents fortheir dessert designs.

TASTE TRADITIONS Richard Morgan 402-884-9595 [email protected] www.TasteTraditions.com Producer of quality foods for thefoodservice, retail/deli market,convenience stores, and the USMilitary for more than 30 years.

TEXAS PETEAmanda Venuto 757-513-4011 [email protected]

Sauces: hot pepper, wing, honeymustard, and worchestershire forthe table and kitchen.

TRIDENT SEAFOODS CORPORATIONMike KaterDirector • Government Sales 603-893-3368mikekater@tridentseafoods.comwww.tridentseafoods.comUSA seafood and fish products in-cluding king and snow crab, pol-lock, cod, flounder, salmon, andimitation crabmeat. Oven-ready,fry-ready and stuffed seafood.Breaded, battered and rawseafood. USDC-inspected, BerryCompliant and Source Traceability.

TYSON FOODS, INC.Scott Bartlett479-290-7124Scott.bartlett@tyson.comwww.tysonfoods.comWorld's largest processor and mar-keter of chicken, beef and pork andthe second largest food companyin the Fortune 500. Produces awide variety of brand name pro-tein-based and prepared foodproducts marketed in the UnitedStates and more than 80 countries.

UNILEVER FOODSOLUTIONSJoe Renta, MCFEjoe.renta@unilever.com678-360-2981www.unileverfoodsolutions.usKnorr sauce and gravy mixes, rtusauces, Soup du Jour soup mixes,soup and gravy bases, dessertmixes, Hellmann’s Real, Light, andLow Fat mayonnaise, salad dress-ings, salad dressing mixes, dipcups, sandwich sauces, condiments,aioli's, Ragu and Frutta di Ortopizza and pasta sauces, Promiseand Country Crock margarinespreads, Skippy peanut butter, Lipton pure leaf iced tea, individualtea, herbal tea, 1-2 tea, LeGoutsoups, dessert mixes, gravy bases.

UPSTATE FARMS Ken Voelker 716-892-3156 ext. 2264 [email protected] A family of dairy farmers in West-ern New York State providing fresh,wholesome, safe and deliciousdairy products. Blended yogurtshave extended 90-day shelf-life invarious sizes and flavors; andCrave chocolate milk boasts a 200-day, shelf-stable shelf life and re-sealable aluminum bottle.

U. S. GENERAL SERVICESADMINISTRATION Cheryl M. Allen

817-850-8120 [email protected] www.gsa.gov/foodservice Products to keep facilities in anenvironmentally friendly manner.Also food service needs from eat-ing utensils to an entire custom-designed food court kiosk conceptsupporting new branding initia-tives are available.

VALLEY FOODSYSTEMSJeff Valley800-248-4053jvalley@valleyfoodsystems.comwww.valleyfoodsystems.comInnovative, zero waste proprietary A-Rations program for the NationalGuard, currently servicing 4 states.Also military meal kits – fresh,frozen, and shelf stable – usingname brand, quality items all madein the U.S.A. Coming soon: all mealkits in easy-to-use, ready-to-eatRETORT pouches with 2-3 yearshelf life!

VIENNA BEEF Dick [email protected] Beef’s famous Franks,Sausages and a complete DeliMeat line. Pickles, condiments,soups and chili. Over 450 line items.

THE VOLLRATH COMPANY, L.L.C Ray Brooks 800-342-4078 ext. [email protected] www.vollrathco.comSmallwares and countertop servingequipment. Resources to meet allyour preparation, cooking andserving needs.

WINDSOR FOODSMark Tompkins817-548-0316mark.tompkins@windsorfoods.comwww.windsorfoods.comSpecialty frozen foods: BernardiPasta and Italian specialty prod-ucts, Golden Tiger Asian appetiz-ers, Sushi Bar Thaw & Serve Sushi,Posada and Butcher Boy Mexicanfoods, Fred’s breaded & batteredappetizers, The Original Chili BowlChili, Whitey’s Chili, and CrippleCreek BBQ.

WORLD MARKETING COMPANYBill Hunnewell (Retired Air Force)Business Development Manager(C) 937-478-2495www.worldmarketingcompany.com“Building Strong Military Partner-ships through Integrity, Trustand Passion”

networkingdoclibrary.com/asc19/doc/2011hotlineconference0712.pdf · gory called certified food...

Documents