International Food SerVIce Executives Association Spring ...doclibrary.com/ASC19/DOC/HotlineforWebsite5.09sec10606.pdfExecutives at conference as well. Our certification program was

Spring • 2009

International Food SerVIce Executives Association

4 • Reach HQ by e-mail at [email protected]

Contentsspring Issue � 2009

EditorBarbara Sadler, MCFEConference Manager

Art DirectorAnna JelstromAnn Sorosky & AssociatesOrlando

PrintingCountywide PrintingFort Lauderdale

AdvertsingSingle and multiple ad ratesavailable on request fromIFSEA Headquarters

IFSEA Headquarters (new)IFSEA Headquarters500 Ryland Street, Suite 200Reno, NV 89502Phone: 775.825.2665Fax: 775.825.6411

Contact: Steve SchroederEmail: [email protected]

Tips from the Top . . . . . . . . 6A message from your new leadership

Inside Scoop . . . . . . . . . . 10What’s happening inside your association

Branch News . . . . . . . . . . 18Membership-building success stories

Military News

Culinary Competition . . . . . 21Enlisted Aide Awards . . . . . . . 23

Certifications . . . . . . 24

IFSEA Conference & Trade Show . . . . 29Professional Education, Awards, andNetworking in Atlanta

Conference Schedule . . . . . . . . . . 30Conference Education . . . . . 30Trade Show Yellow Pages . . . . . 33

Special Conference Issue:� See center section for conference

schedule � Flip over Hotline for Military Awards

IFSEA InternationalBoard of Directors

Chairman of the BoardRick Diaz, MCFE, CBM, CECCity of Arvada, CO720-898-7332, [email protected]

Chairman of the Board-ElectPatrick Beach, MCFEWilliam Rainey Harper College847-925-6874, [email protected]

International TreasurerLorri Davidson, CFESouthwest Gas Corp.702-365-2445, [email protected]

DirectorsJohn Frank 954-755-6438, [email protected]

Jack Kleckner, Ecolab 651-293-2312, [email protected]

Emily Prior, Quantum Foods, LLC804-861-9113, [email protected]

Chris Chun, Aloha Harvest808-537-6945, [email protected]

Karolina Szczerba, Harper College847-439-4667, [email protected]

Addison Horine, Metro State970-406-0114, [email protected]

Dr. Eloise Cantrell, MCFE, L. A. Mission College818-366-6737 , [email protected]

Fred Wright, MCFE, CEC, Washoe County School District775-337-8666, [email protected]

Pete Starowicz, Sodexho315-624-5367, [email protected]

Jeff Jones, Hawthorne Inn336-397-8308, [email protected]


Dear fellow members,This past year has been an incredi-

ble opportunity and a wonderful expe-rience. And I can tell you that as I amwriting this final article the time hasgone by very fast.

I remember taking office after fin-ishing the April conference in Denver.The conference was a great successthat provided the opportunity formany of us to see old and new faceswhile renewing friendships and creat-ing others. The conference markedthe beginning of an era with our newmanagement company, RockyMountain Event Consultants, to runour national office.

During the conference in Denver I had the opportunity to work andcreate new relationships with our military services. Our new ExecutiveCommittee was getting ready for ourretreat and part of our plan was tocontinue to enhance the relationshipwith our military services. I stronglybelieve that we need to continue tofind new ways to work with our mili-tary friends. Participation with themilitary services will not only openmany doors, but will continue to create a strong foundation for IFSEAto build upon.

The plan continued and at therestaurant show Don McIntosh andBob Matthews provided the positivepath for us to represent IFSEA. Wehad the opportunity to present awardsto the Air force and the military

travelers. The Restaurant showproved the ideal platform to demon-strate the continuing strength of ourvibrant association.

Chicago was home to the retreatfor Executive Committee and they hadtwo full days to cover a lot of materi-al. Headquarters participated and deci-sions were made about new directionsto make adjustments, to bring every-thing together, to provide not justinformation and services but addedbenefits to our members. At theretreat it was decided that new mem-bers would receive a membership let-ter, certificate, and a list of benefits; a group of members would be updat-ing the list to add or change some ofthe benefits. This project will stillneed follow up since transition wasdetermined to be more important atthat time. At that same time theConference Committee for Atlanta2009 was formed with the under-standing that new members were stillneeded.

The month of June was very busyas well.

• Our membership software wasin place.

• The Conference Committee wasworking diligently on ourAtlanta conference.

• Membership was growing fast.• There were several inquires

about possible new branches;Germany was forming its newbranch again.

• The new prospective brancheswould be receiving a packagewith instructions to form abranch.

• Our branch EmpowermentCommittee was formed withplenty of support to get the pro-gram working again. I stronglybelieve that this will definitelyhelp us become a better organi-zation. The program is a blueprint for a well-run organiza-tion, and if every branch imple-ments the program at the locallevel, IFSEA will continue togrow and yield great value to allof our members

I also had the opportunity toattend the conference in Canada andit was great! It was filled with manylearning opportunities and fun proj-ects. The conference was held at St.Francis Xavier University located inthe town of Antigonish. I wasimpressed by the Canadian sustain-ability efforts. There was a presenta-tion about sustainability that I foundto be helpful and informative. I alsohad the opportunity to participate insome of the business meetings andlearned that their organization wasstronger than ever; the leaders wereexcited and energetic about the future.We also participated in the rededica-tion of Ney Hall; we were well repre-sented by our chair-elect Patrick

Rick DiazChairman of the Board

Patrick BeachChairman-Elect

Lorri DavidsonTreasurer

Continued on page 8


Beach and former President FreddieTempleton. I hope this becomes a tra-dition and we continue to be able tohave someone attend such events.

But not everything was to contin-ue to run smoothly. Like in any otherindustry, new opportunities and chal-lenges faced our association onceagain. REMC had to resign and wefound ourselves in familiar territory.At that time our Search Committeewas re-activated and Mr. LarryBrown and his search committeewere once again going to receive pro-posals from prospective managementcompanies and they stepped up to theplate to help IFSEA.

The Board approved conferencesupport for our Junior Executive andto pay for 15 conferences for Atlanta.The Board for Kae deBrent fund onceagain would be helping our JuniorExecutives at conference as well.

Our certification program wasproving to be stronger than ever for2009. Our certification programs helpour members with professional devel-opment and it is a great benefit forindustry members and non-members.

January 26, 2009, was a newbeginning for IFSEA The Boardaccepted the recommendation fromthe Executive Committee and I waspleased to introduce our new man-agement company, Synergy.

Steve W. SchroederPresident

Steve brings strong marketingstrategy knowledge, public rela-tions expertise and extensivemanagement experience toSynergy Communications. Steveis a graduate of the DaleCarnegie Training courses andcan definitely “Win Friends andInfluence People.” He attendedCal Poly School of Business andspecialized in Marketing andBusiness Development. Afteryears of making other companiessuccessful, he tapped his ownentrepreneurial spirit and co-founded Synergy Communicationswith services specializing in mar-keting and public relations.

Michelle Hackman Vice President

Michelle’s career included publicrelations manager for Reno,Nevada’s most profitable resortand executive producer for Reno’smost watched television newsstation. With 1,635 rooms, 10restaurants, nightclub, and spa,Michelle used her communica-tions skills and expertise to createand implement successful mar-keting, publicity, and communica-tions campaigns for thePeppermill Resort, Spa, Casino.

I have to say the year was a won-derful experience! But I was notalone. Our EC, Patrick Beach Chair-Elect, and Treasurer, Lorri Davidson,were there all the way, helping andworking side by side without missinga blip. Barbara Sadler was veryinstrumental in not just providingleadership to our Branch President’sCouncil but also helping manage theAtlanta Conference. The Board andcommittee members were also partici-pants and without everyone’s help wewould not have so many accomplish-ment to share with all of our fellowmembers.

Other items that were accom-plished during the year were:

• Contracted Judy Manley towork on sponsorship.

• Had a great year financially.• Added more members.• Created a great IFSEA confer-

ence Web site with easy accessand information for all of our

members to use. Thanks toBarbara Sadler.

• Created a Conference ManagerPosition. Thanks to BarbaraSadler.

• Created a new Liaison and con-ference contact for the RenoConference. Thanks to PatrickBeach.

• Created an agreement with ourbranch to create a new websiteif necessary.

• New Branch Startup package.• Delivered a new 2009 budget

ahead of schedule. Thanks toLorri Davidson.

• New Branch development.Guantanamo Bay and Germany.

• Created a list of potential branches.

Another great accomplishment forconference is our trade show. We aregoing to have to have our biggesttrade show this year in Atlanta withabout 125 booths, the highest numberof advertisements, and a very largecontribution of donated product tothe conference. Judy Manley has donea great job with it, and thanks to allher hard work, we will deliver a showthat will have great information foreveryone. Thank you Judy Manley foranother great job. I would like tothank all of our sponsors for theircontinued support of IFSEA.

Once again I want to say thankyou for the opportunity to work withall of you. It has been an honor.

Rick Diaz, MCFE, CBM, CECChairman of the Board

Tips from the Top Continued from page 6


CorporateMemberships

YOUR COMPANY can provide itsemployees with VERY special mem-bership pricing by paying a modestsum ($300 or $500 for operators,$500 or $1000 for supply chain). Forinformation check www.ifsea.comunder the Membership tab. Our cur-rent corporate memberships include:

• Work Services Corporation • Vick’s Vittles/Kirkland Afb • Upstate Niagara Cooperative, Inc. • Sysco Syracuse • Suny At Delhi • Sodexho • Robert Morris College • Quantum Foods • Personal Touch Food Service • Naval Station Guantanamo Bay Cuba • Mountain City Meat Company • Morrisville State College • Johnson & Wales University • Farmer Brothers Coffee • Central New Mexico Community

College • Arvada Center• College of Dupage• Ecolab, Inc.

WHAT AN EXCITING TIME for IFSEA!The unexpected loss of RockyMountain Event Consultants as ourmanagement company was certainly ablow to our momentum, but we willpush forward. We wish Freddie &Keith Templeton the best of luck intheir future endeavors. I met the prin-cipals involved with SynergyCorporation and look forward toworking closely with Steve Schroederand his team in moving IFSEA for-ward. Many thanks are due to pastChairs Dick Weil, Dave Kinney, LarryBrown and Bill Leonard. These menhave been instrumental in assistingIFSEA and the Executive Committeemanage change. Barbara Sadler, RickDiaz and Lorri Davidson have beeninvolved in critical daily decisionmaking t he last 6 months. I can’tthank Barbara Sadler enough for herservice as our Conference Manager.Past IFSEA Chair and President EdManley is doing wonderful service toIFSEA through his Food SafetySymposiums and certification semi-nars. Be sure to stop all these folksand say thank you.

Having been in the Atlanta Hilton

a few times now, I can assure allmembers they will be very happywith the staff and this hotel. Its loca-tion in the city center is wonderful!Come early and stay late for ourConference. Enjoy our educationalopportunities and the ceremoniesassociated with the passing of thegavel and the military dinners. Getinvolved in IFSEA, learn how tobuild your branch, grow IFSEA, helpus lead IFSEA by joining a commit-tee. We are always looking for peopleinterested in areas related to theScholarship, Certification, Military, &Awards committees.

As incoming Chair of IFSEA Ipromise you diligence and profession-alism in all IFSEA matters. Expectchange and growth to occur to IFSEAand your branch. Let me know whatyou want to do. I love new ideas andespecially enjoy new ideas that comewith people in our association thatwant to bring ideas to fruition. If youwant what we have, there are steps totake. The number one step is to getinvolved with your branch and theInternational Committees.

I look forward to serving you.

From your Chair-Elect...Patrick Beach, MCFE

Gone but never forgotten...

John Peter Watson, age 91, of Prescott, Arizona, died on Nov. 3rd, 2008, ofcomplications related to Alzheimers disease.

John and his brother were partners in Watson’s Restaraunt inKenmore, NY, for almost 40 years. The business was reknowned in west-ern New York, and its candy business is legendary to this day.

John was a member of IFSEA, Buffalo, NY Branch and won manyawards. In addition, he was a member of the U.S. armed forces food serv-ice evaluation team. During these trips he was given the temporary rank ofone star General. He volunteered for duty in Japan, S. Korea, thePhilippines, Germany, Italy and Spain.

John is survived by his wife, Constance, of Prescott, his children and their grandchildren.

Introducing...

For a vast array of information visit IFSEA’s Web Site at www.ifsea.com • 11

Continued on page 13

THE IFSEA EXECUTIVE BOARD, Boardof Directors, and InternationalChairman Rick Diaz are pleased towelcome Synergy Communications asthe new IFSEA management company.

Synergy Communications, basedin Reno, Nevada, officially took overmanagement responsibilities this pastFebruary. The management companyspecializes in developing programsand services that focus on increasingthe value of association memberships.

Steve Schroeder, CEO of SynergyCommunications, has been named thenew IFSEA President. He is assistedby Michelle Hackman, Vice Presidentof Marketing and Public RelationsDevelopment. Combined, the twobring a wealth of knowledge in non-profit association management, mem-bership and sponsorship develop-ment, marketing, and public relations.

“It is our goal to identify programsand opportunities of growth forIFSEA. We have already startedfocusing on ways to increase thevalue of membership in IFSEA andwork on business development oppor-tunities,” said Steve Schroeder. “Weare proud to be part of an organiza-tion rich in tradition and history. Welook forward to working with somany great people.”

Steve and Michelle are excited andhonored to join IFSEA. They lookforward to meeting everyone duringthe International Conference.

“If you see us, please introduceyourself. We have a lot of excitingideas and cannot wait to share themwith you,” said Michelle Hackman.

Synergy CommunicationsIFSEA Headquarters500 Ryland Street, Suite 200Reno, NV 89502Toll Free: (800) 893-5499Fax: (775) [email protected]

IFSEA Welcomes New management Company

Steve Schroeder, IFSEA President

Steve brings strongnon-profit marketingknowledge, public rela-tions expertise, fund -raising skills, corporatesales, human relations,and client care manage-ment to IFSEA. Hisskills also include spon-sorship development,brand development andmanagement, socialmedia, and event mar-keting. He attended Cal PolySchool of Business and specializedin Marketing and BusinessDevelopment. After years of mak-ing other companies successful hetapped his own entrepreneurialspirit and founded SynergyCommunications. His philosophyis that business marketing startswith the consumer and MUST pro-duce results. Business has a man-date: get results or go out of busi-ness. Steve’s success storiesinclude Reno’s Hot August Nights,Professional Rodeo CowboysAssociation (PRCA), ProfessionalBull Riders (PBR) and not-for-profit organizations including the500 member Reno RodeoAssociation and Nevada State Fair,which he serves on the Board ofDirectors and Finance Committee.Steve is also a past Board ofDirectors member of the KeatonRaphael Memorial for Children’sCancer and Moms on the Run for

women battling breastcancer. He is an avidreader and shares hissuccess with his wife,four children and twodogs.

Michelle HackmanMichelle’s back-

ground includes commu-nications manager forone of Reno’s largesthotel/casinos and eightyears in broadcast newsas an executive producerand news manager.

During the Peppermill Resort, Spa,Casino’s $400 million expansion,Michelle used her communicationsexpertise to create and implementsuccessful public relations cam-paigns. In 2008, she joined theSynergy Communications team.Michelle earned her Bachelor’s ofArts Degree in Communicationsand Journalism at the University ofNew Mexico. She has been hon-ored with several prestigious jour-nalism awards including theEdward R. Murrow award.Michelle has grown up withIFSEA, literally. She was firstintroduced to IFSEA at the age ofeight, when her father joined theassociation. She is honored to nowbe part of the organization.Michelle is a member of the PublicRelations Society of America andBig Brothers/Big Sisters. She is anoutdoor enthusiast and tries to runat least once a day with her hus-band and dog.

Steve Schrodeder, New IFSEA President


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Visit us at Booth #436


Continued from page 11

THE INTERNATIONAL FOOD SERVICE

EXECUTIVES ASSOCIATION is proud toaward the 2009 IFSEA Industry“Award of Excellence” to EdwardBleka, President, CEO and Founder ofQuantum Foods LLC.

This prestigious“Award of Excellence” isbestowed upon EdwardBleka for his innovativecontributions to thefood industry and forcreating one of thefastest growing foodprocessors in thenation. The award alsorecognizes his dedica-tion and support ofIFSEA as well as hiscontinued commitmentto the United StatesMilitary.

Bleka foundedQuantum Foods in1990. Today, the company is located in Bolingbrook,Illinois and is one of the world’slargest and most technologicallyadvanced providers of custom-menusolutions for national and regionalchains, including full-service andquick-service restaurants.

Quantum Foods is also an impor-tant co-packer to the nation’s largestmajor retailers and serves the rapidlyexpanding food service needs of majorcruise lines. The company provides itshigh quality products to many recog-nized food companies, and since1994, it has been providing nutritiousand convenient meals to the UnitedStates Military.

Growing up in a hard-workingfamily with a meat industry back-ground, Bleka developed a love for theindustry at an early age. He startedhis career as a meat cutter with a meatprocessor in Chicago’s fabled Stock -

yards. He held a variety of positions,each with greater responsibility andauthority. It was during these earlyyears when he gained his experience.

With Quantum Foods celebrating20 years of servicenext year, Bleka iswidely regarded andrespected as an inno-vator in the meatindustry and for pro-viding his customerswith value-addedservices. His desireand ability to changewith his customers’needs has builtQuantum Foods intoone of the country’sfastest growing foodprocessors. Accordingto Bleka, listening tohis customers’ needsis the secret of hissuccess. He is con-

vinced that the company’s unprece-dented growth is just beginning.

Quantum Foods is once againproving its devotion to great food andservice by providing its delicious NewYork Strip Steaks for the 2009 IFSEAMilitary Food Service ExcellenceAwards Dinner. In addition,Quantum Foods has graciously pro-vided support to IFSEA and the108th Annual Conference and TradeShow. Quantum Foods Vice-Presidentof Sales, Joe Mancini, is a past IFSEAInternational Board Member andMilitary Sales Specialist, Emily Prior,currently serves on the IFSEA Boardof Directors.

IFSEA thanks Edward Bleka andQuantum Foods for their commit-ment to IFSEA. We are honored tohave them listed among the distin-guished winners of our “Award ofExcellence.”

Edward Bleka

2009 INDUSTRY AWARDOF EXCELLENCE

EDWARD BLEKA

Candidatesfor the BoardCHAIRMAN OF BOARD No Vote Required

Patrick Beach, MCFE, FMPNorthern Illinois BranchMr. Beach is a consultant in opera-tions controls and marketing manage-ment for the food service industry. Hehas been active in IFSEA and variousother industry associations as a boardmember, officer, journal editor andconference chair.

CHAIRMAN OF THE BOARD - ELECT

Lorri Davidson, CFM, CFSPLas Vegas BranchMs. Davidson supervises the operationof the Southwest Gas Corporation’sFood Service Demonstration Centerin Las Vegas, Nevada. Since 1999, shehas served as Branch Secretary, FirstVP, and Branch President; Int’l. BoardDirector and Int’l Treasurer. She hasnumerous awards from IFSEA andother organizations.

INTERNATIONAL TREASURER

Barbara Sadler, MCFEColorado Centennial BranchMs. Sadler is Director of Catering forthe City of Arvada, Colorado.In thepast eight years, she has been BranchPresident, Int’l Board Director, Int’lConference Co-Chair, Branch President’sChair and currently is IFSEAConference Manager for the 2009Conference in Atlanta.


Continued from page 13

IFSEA Worthy GoalScholarship

Fund

Making a Commitment to the Future

The Worthy Goal is a scholarshipfund seeking your support for thefuture of the hospitality industry. Thefund is committed to the enhance-ment of education and professional-ism of the industry by providingscholarships for students seekingcareers in the food service and hospi-tality field. The primary source offunds to support this program hasbeen IFSEA Branches and some indi-vidual members. Your financialinvestment will enable us to provideadditional scholarships to help stu-dents pursue degrees in our industry.Our commitment to this purpose issimple and straightforward.

The HistoryA worthy goal for any professionalassociation should be the continua-tion and improvement of the industryin which it thrives and grows. TheInternational Food Service ExecutivesAssociation, through the Worthy GoalScholarship Fund, has been dedicatedto this objective since the “Fund” wasestablished in 1968. Governing isthrough six trustees without compen-

sation. Since administrative costs areminimal, maximum funding for schol-arships is achieved.

The BeneficiariesAnnually, IFSEA accepts applicationsprior to February 1st. Students canapply on line at www.ifsea.com.Selections and presentations are madeannually at the InternationalConference. The scholarship awardsare forwarded to the appropriate edu-cational institutions earmarked forthe specific student. An applicantneed not be a member of IFSEA to beconsidered for a grant. During theIFSEA International Conferences,branches pledge their financial sup-port to the Worthy Goal Fund. Thesepledges and contributions haveexceeded $400,000 since the pro-gram’s inception. Additionally, checksfrom individuals, corporations andIFSEA branches may be made payableto the Worthy Goal Fund at any timeduring the year. These contributionsare tax deductable.

The Memory Star ProgramA perfect way to contribute to theFund in memory of a departed rela-tive or friend. Donations can also bemade in recognition of an individual.Donations in multiples of $50 are tra-ditional. Please provide name andaddress of the individual to be noti-fied.

The Worthy Goal “Fellow” ProgramProvides an excellent method for con-

tributions by individuals or compa-nies. Donations may be made in theamount of $1,000 or more and maybe renewed annually as desired.Donors are recognized on the WorthyGoal “Fellow” Master Plaque andappropriately recognized at theIFSEA Conference following thedonation.

The Worthy Goal “Endowment” ProgramIndividuals and businesses areencouraged to provide donations forthe direct purpose of funding a schol-arship in their name. A minimum of$10,000 will provide funds for a con-tinuing annual scholarship in theamount of $500. For example, a$20,000 donation will provide a con-tinuing scholarship of $1,000.Scholarship recipients are announcedat the annual IFSEA Conference.

Individuals and Branches may elect tomeet a $10,000 objective within aconsecutive ten year period and atthat time a $500 scholarship will beawarded annually from the qualifiedapplicants in the name of the donor.

Please make checks payable to:Worthy Goal Scholarship Fund

Mail to:Worthy Goal Scholarship Fundc/o Brian Kunihiro, Trustee94-870 Lumiauau St. P106Waipahu, HI 96797



Pictured Left to Right are: Board Members:Anthony Mauro, James Binner, RosemaryCatalano, Susan Birmingham, FrankCaccamise, John Cocca, Judy Zernentsch,Gina Vance (V.P.), Glenn Butler, GlorieKonieczny and President Evelyn Skalski.

October 28th, 2008 our Installation ofOfficers was held at Harry’s HarborPlace Grill. Our Officers for the2008/2009 are:

President: Evelyn Skalski1st Vice President: Gina Vance2nd Vice President: RosemaryCatalanoTreasurer: Frank Caccamise CFESecretary: Glorie KoniecznySergeant at Arms: Glenn ButlerDirectors: Jim Binner, John Cocca,Richard Nella, Judy Zernentsch, andSusan Radke

On November 18th, 2008, a meet-ing was held at The MillenniumHotel in Buffalo NY (Courtesy idContagious) Our award recipient wasGlenn Butler Regional Manager /Direct in Distribution Sales forMcCullagh Coffee. Mr. Butler is avery active and dedicated memberand gives a lot of his talents and timeto the Association when possible. Thespeaker for the evening was Dr.Kathy Kries a professor at one of theColleges. She spoke on Courtesy is

Contagious, which went well withour theme for the evening.

December 14th, 2008 our HolidayParty was held at the Diamond HawkGolf Club. A wonderful evening wasplaned by one of our members SusanBirmingham. Entertainment for theevening was provided by Mr. NickBattisliela, vocalist (DeanMartin/Frank Sinatra). Gifts werealso donated to Haven House a Homefor Abused Mothers and theirChildren.

February 17th, 2009, Council ofFood Service Association AwardsBanquet sponsored by the RestaurantAssociation. The Silver Award partic-ipant from IFSEA Branch Buffalo will

Buffalo

Syracuse

The Syracuse Branch students fromSUNY Morrisville really enjoyed the2008 IFSEA Conference. At the lastminute, Bob Heisler, MCFE steppedin as the group advisor and made surestudents were involved fully in allconference events.

be Jim Binner – Channel MarketManager for Lactalis Foods.

March 26th, 2009 VendorsRecognition Night

April 28th, 2009 InternationalNight – Invitations will be going outto the IFSEA Canadian Branch to joinus. (Hamilton & Toronto Ontario).

May 28th, 2009 All AmericanNight

June 2009 Our Annual SummerOuting

All of these Events are chaired bymembers of the association. As youcan see we are very active. We meetonce a month and we also haveExecutive Board meetings three tofour times a year.

At the last minute, one of the vendors wasunable to attend and Candice Reis alongwith Curtis Thorpe actually worked thatbooth!

Judy Manley (center) fully allowed the stu-dents to help with the trade show. What aterrific experience for all!

A side trip out to dinner on the night oftheir arrival was enjoyed by all. (Bob isback row center).



MILITARY ENCOURAGED TO ENTER The Sixth Military Culinary Competition will be heldSeptember 25-26, 2009, once again outside MarineBarracks in Washington, DC. Teams learn what theyare to prepare 30 minutes prior to the two hour mys-tery box competition which uses the fabulous RationalCooking Centers. Each team in each flight has the sameset of ingredients, and there are four flights. This venuewill display your talents in front of over 9000 visitorsto the Octoberfest held by Barracks Row Main Street,the community business group we work with, as wellas highlighting the facilities of Marine Barracks and theactive participation of Marine Commandant James andMrs. Conway.

To date the Coast Guard has won twice, with Navy,Army and Marine Corps each winning once. Thus AirForce has determined it is their turn in 2009. However,the proof is in the cooking! Indivi duals can sign up, aswell as teams — we put individuals together to form ateam once on site.

The winners are again expected to receive two weeksof training at either Walt Disney World or Disneyland,a week at the CIA, and a several day course at DaleCarneghie in NY. Second place receives $1000 each andthird place receives $500 each. All competitors get abeautiful set of knives from Hubert and more. Plustemas have a great time showing off their talents to themany senior officers who attend, to the civilians whonow know the talents that military chefs possess, andof course to each other. So go to www.ifsea.com,Military tab and then Culinary Competition. You mightbe on national TV.

The Coast Guard is the first repeat winner in the five year history of the competition.

Military CulinaryCompetition


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WE HAD ANOTHER STAR-STUDDED

EVENT at the Ritz-Carlton in PentagonCity. Attendees included the Chief ofNaval Operations and the AssistantCommandants of the Marine Corpsand Coast Guard, plus over 100 of themost senior officers in the military.

The USO has hosted the Salute toMilitary Chefs Dinner for over 18years, and we have become a highlyanticipated part of the event. Ouraward provides huge visibility to theenlisted aide community, whose workallows the Admirals and Generals todo their job without having to worryabout things at home, their entertain-ing needs, etc. The aides help theirbosses to be more productive andslightly less stressed. Also, it is a greatplatform to showcase IFSEA andwhat we do to support our military.

How it works is that the MilitaryHospitality Alliance Branch eventChairman, SFC Kathleen Willis, sentout notices to the services which thensubmit their EA of the Year. All fivecandidates came to DC where theyparticipated in preparing the dinner,toured DC and were interviewed by apanel of judges led by RADM MoiraFlanders, Director of the Inter-American Defense College.

We were able to raise enoughfunds to provide a $1000 prize for thewinner and $500 for the runners-up.Additionall,y the winner received acomplimentary Restoring the Artsconference and an IFSEA Food SafetySymposium from myself and IFSEA.

The DOD EA of the Year is MSgtCraig Duclos whose boss, GeneralCarroll F. Chandler, Air Force PacificCommander, attended as did TheChief of Naval Operations, AdmiralGary Roughead, in support of hisSenior Enlisted Aide, CSC ShawnMcMahon. Army Sgt Alicia Hight'sboss, Major General Robert Radin,was also present. GySgt William

Enlisted Aide of the Year Award

EA of the Year Presentation.jpt - (l-r) General Carroll F. Chandler, Air ForcePacific Commander; William Altoff, Starkey International; DOD Enlisted Aide ofthe Year, MSgt Craig Duclos; Edward H. Manley, Military Hospitality Alliance.

Allison was the Marine Corps repre-sentative, and FS2 Edgar Carellorepresented the Coast Guard.

The time to improve is whenthings seem to be perfect, so we areworking on following the model ofthe Ney/Connelly and having this bea co-sponsored activity between DOD

and IFSEA-MHA. Assisting us inworking through this transition areADM Walsh, the Vice CNO, ADMDonnelly, who runs all submarines inthe Navy, and BG Cross, theQuartermaster General of the Army.

Congratulations to all, and thanksto all who helped with funds and effort.


CER

TIFI

CAT

ION

S HIGH UNEMPLOYMENT means lots of competi-tion for jobs. Raising Cane restaurants mediacampaign to fill 27 jobs at hq resulted in adeluge of 10,000 applications. In Las Vegas,over 100,000 people applied for 12,000 jobsat City Center. Layoffs have lots of peoplelooking, and their departure had more to dowith their tenure than their skills or creden-tials. Last in, first out. Meaning – there aremany well qualified people applying for everydecent job opening. So, how do you get from10,000 to 27, from 100,000 to 12,000?

Step one is getting the software siftingprogram to put you in the “worth a look”pile. It can’t tell if you’re good looking orcharming; what it can do is find key wordsthat match their profile. Do you jump out forthe restaurant manager job? If your resumeincludes, “Master Certified Food Executive,”or “Certified HACCP Manager,” that’s sure toget noticed; $1,000,000 budget, managed 200employees, Student Chapter President,Employee of the Year, etc., etc. Looking forthe chef job? Then Certified Executive Chefwould leap out.

Out of 10 people selected by the computer,perhaps three are put in the “third look” pileby the humanoids. Again, Master CertifiedFood Executive has to get another look – logi-cally you should know your stuff and thus beworth a phone or face-to-face meeting. Likethe Navy Chief who got hired by a restaurantas a kitchen manager, and the owner said akey hiring reason was his MCFE and CPFM.He had NO IDEA what they were, but wasimpressed that the Chief had them. HACCPhe did know about. Or the retired Navy E-6who called to thank me for his $74,000 jobwith Aramark, which he wouldn’t have got-ten without our certs. Yes, IFSEA certifica-tions change lives. It actually works!!!!

Our steady annual growth in IFSEA certi-

fications since I added this to my food safetysymposiums in 2005 has been 300, 318, 369and up to 637 in 2008, a total of 1624 IFSEAcertifications through the IFSEA Food SafetySymposiums. Another 100 or so have comefrom classes in Chicagoland by EmlynThomas and Pat Beach. Sevnty-five percent ofmy students in 2008 were Navy, due to theirfunding of the DOD approved credentialingprogram. At this time myself and the MHAleadership are working hard to get the otherservices to fund the same program – it isopen to all services; they just need to find away to fund it. The Navy had $5 million bud-geted in FY 2008 and has $8 million in FY2009. Sometime this year they will expandfrom enlisted only to officers. This is for ALLspecialties, not just food service, however,about 20% of all the credentials earned havebeen by Culinary Specialists through ourSymposiums. I call this program the bestthing to happen to military personnel sincethe GI bill.

So, jump on board! Schedule a Symposiumor an MCFE class at your branch or on yourship or base. I did one on board the USSEisenhower recently, so that works; soonwe’ll be at the White House and thePresidential Retreat Thurmont. As I type, I’mon a plane to Japan for two weeks for theUSS George Washington. We’d welcomeyou!!!!

Ed Manley, MCFE CHM CPFM, IFSEACertification Guru

Economy Increases Need for Credentials

In two weeks of classes in Yokosuka, Japan, 65USS George Washington (CVN-73) personnelwent through the Symposiums. Kudos to CSCSAnderson (r) and crew. 1000th MCFE & 1500HACCP achieved.

There are many well qualifiedpeople applying for every

decent job opening...do you jump out for the restaurant manager job?


� The 2009 annual conference,“Opening Minds, AdvancingCareers,” will provide the food serv-ice industry’s professionals, juniorexecutives, students, and Militarypersonnel an opportunity for educa-tion, networking, and fun! � Conference educational sessionswill be presented by a varied compi-lation of professionals in the foodservice industry providing a widerange of topics and demonstrationsso that the audience as a whole willgain useful knowledge and have amemorable experience in Atlanta.

The objectives for the conference arefor all participants to:� Gain an understanding of currentfood service trends in the industry� Discover new marketing and cus-tomer service techniques � Engage in hands-on activitiesthrough education and competition� Provide or receive mentoring thatcould last a lifetime� Network with industry professionalpeers and foster relationships

Things to Do in AtlantaIt will be hard to narrow downyour choices. In Atlanta, there’s somuch to do! � For a more in-depthview, Atlanta brochures are locatedat the IFSEA Registration Desk.

World of Coca-Cola | From a multi-sensory 4-D theater, a marvelouslyrestored 1880s soda fountain, a reallive bottling line, to an opportunityto sample nearly 70 different bever-ages, you’ll experience somethinginviting around every corner.Centennial Olympic Park | This 21-acre site was one of the most popu-lar spots in the city during the 1996Centennial Olympic Games. Today,year-round programming featuringconcerts, family activities, and festi-vals make the park a gatheringplace. The park features theworld’s largest Olympic RingFountain.Inside CNN Atlanta | Journey intothe heart of CNN Worldwide andget an up-close look at global newsin the making. Inside CNN is a 55-minute guided walking tour withexclusive, behind-the-scenes viewsof Atlanta’s CNN studios and anexciting glimpse of news and broad-casting in action.Underground Atlanta | Six cityblocks have been transformed into aspirited marketplace that offers his-toric guided tours, more than 100specialty stores, and Kenny’s Alley,the trendy hangout with excitingnightlife and restaurants. Enjoy for-tune telling, homemade candy, deli-cious dining and souvenir shopping.Georgia Aquarium | Dive into a one-of-a-kind aquatic experience at theworld’s largest aquarium. Get upclose with gentle whale sharks,toothy sand tiger sharks, graceful

beluga whales, playful sea otters,and aquatic animals from aroundthe globe. With the largest collec-tion of aquatic animals, you aresure to see things you’ve never seenbefore.Zoo Atlanta | Zoo Atlanta featuresmore than 200 species of animalsfrom the African plains and Asianforests. See Bornean Sumatranorangutans, Asian small clawedotters, and Sumatran tigers, plus apair of Giant Pandas and a newpanda cub. The Ford African RainForest houses one of the largest cap-tive gorilla populations in NorthAmerica with a total of 24 gorillas.Atlanta Cyclorama & Civil WarMuseum | Home of the world’slargest painting, “The Battle ofAtlanta,” and of the historic CivilWar locomotive, “Texas” (hero ofthe “Great Train Race”). Throughspectacular music, art and soundeffects, history comes alive as youstep back to July 22, 1864 andbecome part of the battle.There’s More…71 Public Golf Courses; Six FlagsOver Georgia Amusement Park; Atlanta Botanical Gardens; JimmyCarter Library and Museum; Tourthe Georgia Dome

O P E N I N G

M I N D SA D VA N C I N G

CAREERS

AtlantaApril 2-5, 2009

Things to Do at theConventionAmong the many conference activi-ties will be the opening reception,educational sessions, certificationopportunities, the Food IndustryTrade-show, IFSEA CelebrationDinner, the Second Annual BistroChallenge, Knowledge Bowl, IFSEABranch and Member Awards lunch-eon, hospitality suites, mentoringopportunities, networking and fun!

MAKING THE MOST OF THE CONVENTION IN

Wednesday, April 1, 2009AFTERNOON

4:00 – 5:00 US Military/IFSEA Meeting

6:00 – 9:00 Board of Directors Meeting

Thursday, April 2, 2009MORNING

7:30 – 6:00 Registration

8:00 – 5:00 IFSEA MCFE Certification Class & TestEd Manley, MCFE, CHM, CPFM

8:00 – 10:00 Friends of the Worthy Goal Meeting

11:00 – 1:00 Past Chairman’s Council Meeting

AFTERNOON

1:00 – 2:00 Virtual Groups Meet – Global & MHA Joint Annual Meeting

2:00 – 5:00 “IFSEA Business, Leadership, and Candidates Forum”

4:00 – 5:00 Student Fellowship and Networking

5:00 – 6:00 First Time Attendees, Students, Student Advisor, and Student Ambassadors Meeting

5:00 – 6:00 Military Evaluators/Military Alumni Association Meeting

7:00 – 10:00 Opening Reception— Friends of the Military “Salute to 50 years of Motown”

Friday, April 3, 2009MORNING


7:30 – 9:00 Worthy Goal Scholarship Breakfast - Keynote:“Serving Customer Delight” Steve Zipkoff

9:15 – 10:15 “Nutrition Trends in Food Industry - Emerging & Exciting Areas of New Product”Development” Kyle Shadix CCC, MS, RD

9:15 – 10:15 “Compelling Selling Techniques”Chef Steven Boehmfeldt CEC, AAC, CRC, CCC, MCFE, CHA, CCM [ALL-AROUND-NICE GUY]

11:00 – 4:00 Trade Show of Food Service Products is Lunch

AFTERNOON

1:00 – 4:00 Peachtree Bistro Challenge Team Leader Meeting

3:00 – 5:00 Worthy Goal Scholarship Committee Meeting

4:00 – 5:00 IFSEA Awards Committee Meeting


Nutrition Trends inthe Food IndustryChef and Nutritionist KyleShadix, CCC, MS, RD

Chef Shadix is a rare breedof food and nutritionexpert. He is not only tal-ented in the kitchen, he isa food scientist, nutritionexpert, educator, writerand innovator of institu-tional food development.Chef Kyle has his finger onthe pulse of the leadingtrends in these arenas andhas been recognized by thefood and beverage industryas a leader in this new ter-rain. Come hear his pres-entation on nutritiontrends in your food serviceindustry. Friday, 9:15 am

Compelling SellingTechniquesChef Steven Boehmfeldt,CEC, AAC, CHA, CFE, RCA, IFT

Chef Boehmfeldt is an allaround nice guy with aneye examination of creden-tials. This genial chef willspeak to us on selling tech-niques that will work foryou in our industry. As anaward winning chef andwriter, he has personallyplanned and preparedevents for former Presidentsincluding Nixon, Ford,Reagan, and Bush. Comeand see what he has to sayabout what works andwhat doesn’t for com-pelling selling techniques.Friday, 9:15 am

CONFERENCE EDUCATION PROGRAM

Atlanta2009 IFSEAConference

Boehmfeldt Shadix

Zipkoff Beach

Beran

Kleckner

4:00 – 5:00 MCFE Knowledge Bowl

4:00 – 5:00 The Beverage Seminar – “Whiskey, from Grain to Bottle” Brad Beran

4:00 – 5:00 “The Kitchen of the Future, but not quite the Jetsons” Aiden Waite MCFE, CHM, CPFM, CFSP

6:00 – 7:00 IFSEA Celebration Reception

7:00 – 11:00 IFSEA Celebration Dinner and Night of Swing

Saturday, April 4, 2009MORNING


8:00 – 9:00 IFSEA Partnership Recognition Breakfast

9:15 – 11:45 Second Annual Peachtree Bistro Challenge

9:15 – 10:15 “Food Service Marketing for Obese Tweens and Teens” Merrill Shugoll and Danette Armstein

9:15 – 10:15 “Life Lessons… How to Achieve Business & Personal Success” Steve Zipkoff

10:30 – 11:30 “Organic and Genetically Modified Foods”Patrick Beach, MCFE, FMP

10:30 – 11:30 “The 800 lb. Guerrilla—Leveraging Guerrilla Marketing to Build Traffic inContract Food Service” Monte Ammons

11:45 – 2:00 Membership Accolades Luncheon

AFTERNOON

2:15 – 3:15 “‘Green,’ ‘Environmentally Preferred,’ ‘Bio-Based’, ‘Sustainability’...Facts, Fiction, TRUTH” Jack Kleckner, MCFE

2:30 – 4:00 Ice Carving DemonstrationMichael Pizutto, CCE

3:45 – 4:45 “The History of Camp David” AntoniousGee CSC, SW/AW USN, WHMO/NSF

5:30 – 6:30 Military Cocktail Reception

6:30 – 10:00 U.S. Military Awards Dinner Keynote Address: Sandy Douglas, Chief Marketing Officer, CocaCola

10:00 – 1:00 Hospitality Suite hosted by IFSEA Students—Wii Bowling Tournament and Dance!

Sunday, April 5, 2009MORNING

8:30 – 10:00 Memorial Breakfast and Farewell


The Beverage Seminar:Whiskey, From Grainto BottleBrad Beran – TheHospitality College –Associate Professor

Why is this MCFE smiling?Come and find out as hediscusses the history of oneof the world’s most popu-lar beverages. Brad Beranreceived a bachelor’sdegree in Hotel, Restaurantand Institutional Manage -ment from Michigan State,an MBA from NorthernMichigan University and aPh.D. in Higher EducationAdministration fromSyracuse University. Healso holds a WSET certifi-cation in Spirits andDistillation and a certifi-cate from the CulinaryInstitute of America. He isfar more qualified than thenormal whiskey drinkerwho has spent a lot of timeon campus. Friday, 4:00 pm

The Kitchen of theFuture, but Not Quitethe JetsonsChef Aidan Waite, CFE,CFSP

Chef Waite completed hisculinary apprenticeshipand Associates Degree inHotel and Catering Manage -ment in his native Ipswich,England. He moved to theUnited States in 1970 andworked for the MarriottHotels Corporation fol-lowed by owning his ownrestaurant in New YorkCity. Presently he workswith the Rational Cooking

Systems Inc. as a CorporateChef demonstrating theirSelf-Cooking Systems. Chefis familiar with the latestin cooking technologiesand will share his knowl-edge with this presentation.Friday 4:00 pm

Food ServiceMarketing to ObeseTweens and TeensMerrill Shugoll, PRC andDanette Amstein

This presentation willidentify ways food serviceprofessionals can best com-municate with obesetweens and teens to assistthem in making bettermenu choices. It will intro-duce solutions to assistfood service professionalsin helping tweens andteens with this problem.Both of the speakers arehighly respected and widelyknown in the marketing re -search, health and nutritionsegments of our industry.Saturday, 9:15 am

Organic andGenetically ModifiedFoodsPatrick Beach, MCFE, FMPis Chair-elect of IFSEA

Mr. Beach is an experiencedconsultant to the industrywith his specialty in opera-tions controls and market-ing management. He ispresently an AssociateProfessor at Harper Collegein Chicagoland. His topicof Organic and GeneticallyModified Foods alwaysprompts much discussion

and varying opinions.Come and join what maybe a very spirited sessionand find out more aboutthese “hot” topics.Saturday 10:30 am

“The 800 lb.Guerrilla”–Leveraging GuerrillaMarketing to BuildTraffic in ContractFood ServiceMonte Ammons

Participants will discussguerrilla marketing’s bestpractices, explore commonguerrilla marketing pitfallsand learn keys to sustain-able guerrilla marketingsuccess. With almost 20years of foodservice andhospitality marketing expe-rience, Monte Ammonshas established an impres-sive track record helpingchain and independentrestaurants grow sales andprofit. Saturday, 10:30 am

“Green,”“Environmentally

Preferred,” “Bio Based,”“Sustainability”...Facts, Fiction, TRUTHJack Kleckner – V. P.International GovernmentSales, Ecolab Inc.

Mr. Kleckner will host ourGreening Panel as we talkabout one of the most dis-

cussed topics, the “Green”food service operation.“Green” is the new buzzword for energy efficient,smaller carbon footprint,less wasteful food serviceestablishments. Please joinus for what will be a veryeducational and helpfulsession. A “Green” estab-lishment can save you timeand money as well as beinggood for our environment.Saturday, 2:15 pm

Ice CarvingDemonstrationMichael Pizutto, CCE

Michael Pizutto is the for-mer Director of Educationfor National Ice CarvingAssociation, a CertifiedCulinary Educator, FoodStylist and freelance pho-tographer. Come and seethe wonderful artistry thathe brings to ice sculpturein a presentation designedjust for IFSEA. Saturday2:30 pm

The History of Camp DavidChief Culinary Specialist(Surface Warfare/AviationWarfare) Antonious N.Gee, United States Navy

Chief Gee’s first assign-ment was onboard the USSAmerica (CV-66) fromNovember 1989 to June1992 which was homeported in Norfolk, Virginia.From there, Chief Geeserved many posts fromthe Attack SquadronEighty-Five aboard USSAmerica to the Pentagon atthe Secretary of the NavyMess as Kitchen Supervisor,

Assistant OperationsNCOIC, and SubsistenceNCO. While there, ChiefGee was selected as theJunior Enlisted ServiceMember of the Year in2001. Chief Gee’s personalawards and decorationsinclude the Joint ServiceCommendation Medal (twoawards), Joint ServiceAchievement Medal, Navyand Marine CorpsAchievement Medal (threeawards), the Good ConductMedal (six awards),Presidential Service Badge,Office of the Secretary ofDefense IdentificationBadge, as well as other var-ious campaign and serviceawards. Join Chief Geewhile he tells the history ofCamp David! Saturday.3:45 pm


HighlightedEventsThursday, April 2Friends of the MilitarySalute 50 Years ofMotown

In 1959, Berry Gordy, Jr.founded Motown Records. Fifty years later, we’re celebrating this silky,smooth, and soulfully satisfy-ing music genre! Shakeyour “Groove Thing” to thebiggest Motown hits per-formed live by Atlanta’sUptown EntertainmentBand!

Songs By:Earth, Wind & FireAretha FranklinStevie WonderFour TopsMarvin GayeAnd many more..

Friday, April 3IFSEA Celebration Dinnerand Night of Swing

Get your feet Movin’ andGroovin’ • Swing dance exhibition• Dinner entertainment

professional dancers will teach you!

Don’t know how? Swingdance lessons will beoffered following dinner

Saturday, April 4Hospitality Suite & WiiBowling Competition

Do you have what it takesto be the Conference WiiBowling Champion?• Test your bowling skills• Get a strike• Mingle and meet new

friends

The Peachtree BistroChallenge is a competitionfor Junior Executives to pre-pare a menu with a mini-mum of four entrees—andbe able to explain theirstyle and dishes—in 75minutes. Teams of four cre-ate a striking and informa-tive menu, the four dishes,and an attractive table -scape in a less-than-idealprepping and cooking envi-ronment using limited appli-ances and and two mysteryingredients. A panel ofseven judges will critiqueculinary skill, sanitationprocedures and the market -ability of the dishes fromeach team through obser-vation and tasting. Meritand penalty points will betallied up at the end of thepresentation to determine1st, 2nd and 3rd places.Come cheer them on!Saturday, 9:15 am.

Don’t miss thePeachtree Bistro

Challenge


4C FOODS CORPORATIONBob [email protected] beverages, bread crumbs,grated cheese, soup mix

ADVANCE FOOD COMPANYDel Van Horn918-369-1534dvanhorn@advancefoodcompany.comxxwww.advancefoodcompany.com Portion control breaded beef, chick-en, pork & veal pub burgers, Steak-EZE, tenderbroil, & Smart servebrands

AGORA FOODSJason [email protected] – Taco Tender®

AMERICAN BLAST ENERGY DRINKMark Morales877-BLAST-55MarkMorales1234@aol.comwww.americanblastenergydrink.com American Blast 8oz, American Blast2oz, (original, sugar free, caffeinefree)

ANSLEY FOODS, INCMark Ansley904- 598-0188 [email protected]. Louis style ribs-Harwoodsmoked, St. Louis style ribs-fullycooked, pulled pork in BBQ Sauce,pulled chicken in BBQ Sauce, Mojoroasted pork (Lechon Asado), Mojoroasted chicken (Pollo Asado) cookedbacon, Pullman ham

APS BROKERAGE & CONSULTING, LLCAdrian P. [email protected] Broker - Complete product lineincluding Nutriom crystallized eggs,James tea (iced tea), Premier All-Natural filters

ATEECO INC.Michael [email protected] stuffed pasta

B.C. BUNDT, INC.Lonnie Martin256-892-3228 [email protected] cakes and parfaits

BARBER FOODSPhyllis Haenichen315 635-6352phyllis_haenichen@barberfoods.comwww.barberfoods.comSupplying the finest chicken entreesand appetizers to the foodserviceindustry. A troop favorite!

BARILLA AMERICA, INC.Bryan [email protected] pasta, whole grain pasta, multi-grain pasta

BERKS PACKING COMPANYScott McMillan [email protected] franks, meat franks, pre sliceddeli meats, roast beef, USDA CHOICEcorned beef and USDA CHOICE pas-trami, hickory smoked hams, deliproducts, more

BOJA’S FOODS, INC. Kay Kramer251-824-4186KayKramer@ BojasFoods.comBreaded and raw shrimp and valueadded blue crab- meat products

BRIDGFORD FOODS CORPEd [email protected] Frozen bread dough, pre-baked but-termilk biscuits, frozen sandwiches

BUNGE OILSChris Palmieri732-267-0599Christopher.palmieri@bunge.comwww.transfatsolutions.comTrans fat free shortening & oils, but-ter alternatives, salad oils, and pansprays

BUSH BROTHERS & COMPANYErik [email protected]’s best baked beans, homestylechili, variety beans, fresh spinach &greens Hominy, and green beans

BUTTER BUDS FOODSERVICEJim [email protected] natural dairy mixes, zero trans-fat, zero cholesterol, zero to onegram of fat per serving

CARGILL KITCHEN SOLUTIONSJennifer Quick763-271-5739Jennifer_quick@cargill.comwww.usaeggs.comPasteurized egg products includingrefrig. & frozen liquid eggs, dicedeggs, hard cooked peeled eggs, andprepared foods, ie. frittata omelets,whole grain French toast, breakfastwraps

CARLA’S PASTASandro Squatrito860-436-4042sspop@carlaspasta.comwww.carlaspasta.comFrozen traditional & specialty pastas,sauces and pestos

CHATTANOOGA BAKERY, INC.Bryan [email protected]® Marshmallow sandwichesand peanut butter sandwiches;Lookout!® Fancy southern pecan andCoconut pies; individually wrapped

CDS/UNISTELNick Galante585-341-4716ngalante@cdsunistel.orgwww.unistelservices.comSpices, seasonings & blends

CHANDLER FOODS, INC.Greg Straus800-537-6219gregs@chandlerfoodsinc.comwww.carolinabarbecue.comBBQ, chili, kettle products

CHEROKEE FOODSLaurie Butler678-247-2041Laurie@meritmarketing.comwww.cherokeefoodsinc.comChicken

CHINABLUE, INC.Rosemary Brooks408 832-0221; 415 332 [email protected] Asian inspired sauces andglazes, 1-gallon food service pack-aging

CITISCO FOOD SERVICEEQUIPMENTEric Thornton770-535-3700ericthornton@citisco.comwww.citisco.comEquipment: Commercial food serviceequipment & supplies

CITRUS GROUP, INC.MAIN SQUEEZE JUICESJoe [email protected], cappuccino, slush

THE COCA-COLA COMPANY Lionel Edouard404-676-3806 [email protected] Non-alcoholic beverages, juices

CONAGRA FOODSERVICEScot Evans706-282-0844scot.evans@conagrafoods.comwww.conagrafoodservice.comKetchup, oil based products, desserttopping, ethnic sauces, frozen eggs,frozen entrees, Mexican entrees,prepared pizza, hand held items,Italian sauces, cocoa, pan sprays,canned beans, mustard and cannedentrees

Conference Trade Show Yellow Pages


CRABWORKS LLC Nick [email protected] [email protected] Compliant seafoods

CUSTOM CULINARY, INC.Paula Brown360-568-8673pbrown@customculinary.comwww.customculinary.comFood bases, gravies and sauces

DAN'S PRIZE, INC.Rick [email protected] quality roasted meats & specialty cooked protein

DAWN FOOD PRODUCTSSean O’Rourke724-263-8629storourke@dawnfoods.comwww.dawnfoodservice.comBakery items: dry mixes, toppingsand syrups, ready to bake, ready tosell and ready to finish frozen bak-ery products.

DIETARY EQUIPMENT COMPANY, INC.Hampton Oliver800-755-4777gholiver@dietaryequipment.netwww.dietaryequipment.netCommercial food service equipment,refrigerators, freezers, ice makers,cooking equipment, dishwashingequipment, food preparation equip-ment, food storage and transportequipment, smallwares, servingcounters.

ECOLAB [email protected] chemicals and products

EUREKA ENTERPRISES INC.Larry [email protected] Daily's Premium Meats, Lasco SoftServe and Butterbuds Foodservice.

FESTIVE FOODS, INC.Bob [email protected] Bob’s everything sauces,premium steak sauce and Goldensteak sauce

FIRST FOOD CO.Dial Hogan800-527-1866, ext [email protected], puddings, drink mixes,mousses, Isotonic sport drinks

FONTANINI ITALIAN MEATS &SAUSAGESJohn F. [email protected] line includes Italian rope and linksausage, Bratwurst, sliced Italianbeef, gyro cones, pot roast, meat-balls, pizza toppings, smoked Polishkielbasa, breakfast links and patty’s.“The Taste they Remember”

GA FOODSERVICE, INC.“SUNMEADOW”John [email protected] heating lunch/dinner meal kits,shelf stable & frozen breakfast,lunch/dinner meal kits

GENERAL MILLS FOODSERVICEGreg Peters207-797-0961Greg.peters@genmills.comwww.generalmillsfoodservice.comGeneral Mills cereals, flour, Old ElPaso Mexican, Gold Medal bakingmixes, Pillsbury baked goods includ-ing biscuits, cakes, cinnamon rolls,croissants & cookies. Also BettyCrocker side dishes, Nature Valleysnacks, Yoplait & Colombo cup yogurt.

GIORGIO FOODS, INC.Dale T. Landis610-926-2139dlandis@giorgiofoods.comwww.giorgiofoods.comPizza, stromboli, cheese sticks,pierogies, canned mushrooms

HEATERMEALSTim Hartlage5800-503-4483 [email protected], self-heating meals

HIP HOP BEVERAGECORPORATIONJD Michaux310-600-9729info@hiphopbev.comwww.pitbullenergyproducts.comDiabetic approved sugar-free energydrinks & energy mixes, regular energydrinks, high protein energy bars.

THE HOMER LAUGHLIN CHINACOMPANYJohn Marino304-387-1300 Ext. [email protected] made lead-free table-ware/dinnerware

HORMEL FOODS CORPRegan [email protected], bacon, sausage, turkey, roastbeef, ethnic foods, BBQ, chili, hash,shelf stable, vending,

HOUSE OF RAEFORD FARMS, INC.Skip Cothran757-589-5184skipcothran@gmail.comwww.houseofraeford.comProcessed turkey, processed chicken

HUBERT COMPANY, LLCDiana Nash866-650-7374 ext. 8723GSA Contract # GS-07F-0594N www.hubert.comSmallwares food service equipment& Props Décor

IFE [email protected]. ifemarketing.comCommercial food service equipment

INDIAN HARVESTJulie Marino800-346-7032 ex [email protected] and unseasoned multigrainblends

LTACO FOODS / CHICAGO AVENUE PIZZATroy [email protected], puffs, burritos, tamales, andhandheld pocket sandwiches

J.O.Y. FOODS, INC.Lena Wilson972-296-8575; 877-366-3569www.joyfoodsinc.comFrozen pizza: Café pizza by PapaJohn’s and Sprazzo’s pizza products

JR SIMPLOT CO.Tom [email protected] www.simplotfoods.comFrozen potatoes, vegetables, fruitand dehydrated potatoes

JTM FOOD GROUPDiana Dupont513-503-6081dianadupont@jtmfoodgroup.comwww.jtmfoodgroup.comFully cooked, frozen entrees in abag; including soups, chili, Mexicansauces, Asian sauces, side dishes,main dishes, and portion meats;including sausage patties and beefpatties. And bakery kaiser rolls andhoagie buns.

KELLOGG’S FOOD AWAY FROM HOMEMichael Strauss757-685-3324Michael.strauss@kellogg.comwww.foodawayfromhome.comCereal, cookies, crackers, Grab ‘NGo, frozen vegetarian, waffles

KRAFT FOODSERVICEJoe Kruszewski757-410-4201joseph.kruszewski@kraft.comwww.kraftfoodservice.comKraft, A.1. steak sauce, CrystalLight, General Foods, Grey Poupon,Maxwell House, Nabisco, Oreo &Oscar Mayer

LACTALIS FOODSERVICEBen Smith801-492-1588bsmith@lactalisfs.comwww.scrrentofs.comSpecialty & Italian cheese

LAND O'LAKES, INC.Bob Culp651-481-2090reculp@landolakes.comwww.landolakesfoodservice.comFull line dairy

LIGHTHOUSE FOODSAl Aumack813-864-4762Al@lighthousefood.comwww.lighthousefood.comPersonalized sauces, stuffed clams,stuffed scallops, cheese spreads



LOGGINS MEAT COMPANY, LLCSteven H. Boehmfeldt903-245-7060chefstevenb@logginsmeat.comwww.logginsmeat.comNew generation technology proteins,portion-cut steaks, quality cooked &smoked protein products

LYONS MAGNUSKelly McDonald360-405-0677kmcdonald@lyonsmagnus.comwww.lyonsmagnus.comManufacturers of quality dispensedjuice and beverages, ready-to-servejuice and juice concentrates, fountainsyrups, ice cream topping, fruit fillings.

MARS FOODSERVICE Barbara Apt 972-786-6151 [email protected] www.marsfoodservices.comUncle Ben's, M & M's, Dove,Snickers, Skittles, Starburst, 3Musketeers, Twix, Kudos, Combos,Milky Way, Seeds of Change OrganicFoods and Ethel M GourmetChocolates

McCREA MARKETING, INC.Donna J. [email protected], pork and poultry products

MERCER TOOL CORPChristopher [email protected], knife sets, chef's tools

MICHAEL ANGELO’S GOURMETFOODS, INC.Randy Mendoza, Sales [email protected] www.michaelangelos.com Frozen lasagna with meat sauce,eggplant parmesan, vegetablelasagna, spinach florentine, dry pastas.

MICHAEL FOODS, INC.John Padula352-205-325www.michaelfoods.com Pasteurized liquid and precooked eggproducts, French toast, breakfastsandwiches and refrigerated freshpotato products.

MOO TECHNOLOGIESGregg Montgomery513-732--5805gmontgomery@isoc.netwww.mootechnologies.com Milk, lattes, espresso, cappuccino

MOUNTAIN CITY MEAT COMPANYGlenn Young800-937-8325gyoung@mountaincitymeat.commountaincitymeat.comFresh & frozen ground beef, steaksand meal kits

NANA SERVICES Pat Melendy253- [email protected] brand value added items, Niqibrand all natural soft serve icecream

NEWCHEF FASHION INC. Jeffery Childers,VP of Sales 800 639-2433 [email protected]: www.newchef.com Apparel, uniforms, uniform emblemsimprinted or embroidered, hats,aprons

NEW WAVE CUISINE / CUISINEINNOVATIONS / KING KOLD609-267-0276slevinson@newwavecuisine.comw.w.w.newwavecuisine.comHors d’oeuvres & value addedseafood

NESTLE PROFESSIONALChris Gallivan540-371-3889Chris.gallivan@us.nestle.comwww.nestleprofessional.comStouffer, Chefmate, Nestle,Coffeemate

NESTLE' USA- CHILLED BEVERAGEDIVISIONB.J. McKinney505-922-0063bj.mckinney@us.nestle.comwww.nestleusa.comChilled beverages: shelf stableNesquik flavored milk in 8oz/3.5oz/14oz-in choc/straw/veryvanilla/double chocolate flavors

NUCHOICE FOODS, INC.George M. Carter214/[email protected] manufacturing affiliate and exclu-sive worldwide distributor of NewOrleans Style Cuisine shelf stablerice products including CajunJambalaya, Dirty Rice, PrimaveraRice, Yellow Rice and Wild-RicePilaf. Also, a distributor of southernstyle frozen Hush Puppies.

OCEAN DIRECT SEAFOODPat Melendy(323) [email protected] seafood products

OMNI CUSTOM MEATS, INC..Curtis [email protected] fresh beef, pork, & poultryproducts

OREGON FREEZE DRY, INC.John Ostrin 800-547-4060 ext [email protected] Leading supplier of freeze driedfoods

OTIS SPUNKMEYER INCPhillip Kirk [email protected] sweet baked goods

PANSAVER / M&Q PACKAGING CORP.Heidi [email protected] Ovenable (400F) Pan liners, ovenbags, cook chill supplies

PEPSICO FOODSERVICEValari [email protected] Berchtold563-355-1033tim.m.berchtold@fritolay.comwww.pepsico.comFrito-Lay chips, Tropicana juices,Quaker Oats, Gatorade and Pepsi

PIERRE FOODSTim Denning513-235-2506Tim.Denning@PierreFoods.comwww.pierrefoods.comPrecooked pork, beef, poultry, bak-ery items, pre-made sandwiches,pre-made meals, frozen fruit cups.

THE POWER OF FRUIT, INC.Ron Kazmierski610-298-2291ron@poweroffruit.comwww.poweroffruit.comAll natural frozen fruit bars.

PRECISION FOODS, INC.Dave Zanaboni314-567-7400 x [email protected] Brand-name, dry-mix food manufac-turer of such products as soft serve,seasonings, cheese sauces, gravies,salt free seasonings, crystallizedlemon and much more.

QUANTUM FOODS, LLCJoe Mancini, CFEVice President Military Sales630-679-2305 [email protected] produces a range of custombeef, poultry and pork products withan array of cook types and flavorprofiles. As a Solutions provider,Quantum creates custom menu solu-tions with a focus on marketing,culinary services.

RALCORP FROZEN BAKERYPRODUCTSDaniel Barzanti850-758-9452DBarzanti@ralcorpfrozen.comwww.ralcorpfrozen.comFrench toast, Belgian waffles, pan-cakes, easy split buttermilk biscuits,sliced deli breads

RAMBLIN’ ROOSTR’ DIPPIN’SAUCES Tedd Vaughan706.310.9900sales@ramblinroostr.comwww.ramblinroostr.comUniquely different Self-StableDippin’ sauces and dressings, portioncontrol & gallons. Anytime,Anywhere, Any meal.

RATIONAL USAVinod Jotwani847-273-5017Vinodj@rationalusa.comwww.rational-usa.comRational’s selfcooking Center


“YOUR GENEROSITYLEADS TO OUR SUCCESS”

IFSEA THANKS ITS

FOODSPONSORS

Coca Cola: Lionel [email protected]

General Mills: Greg [email protected]

Giorgio Foods: Dale T. [email protected]

Ateeco/Mrs. T’s: Michael [email protected]

Nutriom: Adrian [email protected]

Rose Packing Company: Dennis [email protected]

Rosina Food Products: Steve [email protected]

Sara Lee: Bob [email protected]

Simply Southern Sides: Claude [email protected]

Kelloggs: Michael [email protected]

Kraft Foodservice: Joe [email protected]

Mars Foodservices: Barbara [email protected]

BC Bundt: Lonnie [email protected]

Bush’s Brothers & Co.: Erik [email protected]

Cherokee Foods: Laurie [email protected]

Dan’s Prize: Rick [email protected]

Six Points: Tate [email protected]

Spike Lawrence: (lanyards) Gary [email protected]

Sterling Foods: Eric [email protected]

Turano: Bill [email protected]

Quantum Foods: Joe [email protected]

Ocean Direct: Pat [email protected]


RED CLOUD FOOD SERVICE, INC.Paul E. Cyr 804.895.5176 [email protected] Rock hand-held bakes,energy drinks, gourmet sandwiches& meal kits

RICH PRODUCTS CORPORATIONTony [email protected]/Topping and Icings, bread and rolldough, pizza dough and crusts, BBQ,cookies, cakes and desserts, shrimpand appetizers

RICH PRODUCTS CORPORATIONJim [email protected] seafood, appetizers, meat-balls, BBQ, desserts

ROSE PACKING COMPANYDennis Eis [email protected] LedanskiC: 847-977-5455nickledanski@rosepacking.comwww.rosepacking.comProcessed pork and poultry products.

ROSINA FOOD PRODUCTS, INC.Steve Walters716-668-0123 Ext. [email protected] cooked meatballs, frozen filledpasta, eggplant products, entrees,pizza toppings

RUIZ FOODSEd [email protected], prepared Mexican food products (Tornados®, Taquitos,Tamales, Burritos)

S&D COFFEE, INC.Jim [email protected] [email protected], tea, cappuccino

SARA LEE FOODSERVICEBob [email protected]://saraleefoodservice.comSara Lee Brands, meat, bakery & coffee

SHASTA SALES INC.W.B. (Dusty) Shuman803-957-2302Toll Free (866) 280-0179 [email protected] colas and mixers, Rip ItEnergy Fuel, MegaSport fitnessdrink, LaCroix sparkling water,Everfresh juices and Asante vitaminwater

SIMPLY SOUTHERN SIDESClaude Booker330-908-4093customerservice@simply

southernsides.comwww.simplysouthernsides.comFully cooked and seasoned veggiesand sides.

SIX POINTS, INC.Tate [email protected], ground beef, pork chops,fajita, diced beef and pork

SMITHFIELD PACKINGDon Childers904-298-0234donaldchilders@smithfield.comwww.smithfield.comFresh and processed Pork

THE SQWINCHER CORPORATIONTed Clark662 328 [email protected] is an electrolyte replace-ment drink which scientificallyrestores and sustains the proper balance of body fluids.

STAR FOODSERVICE, INC.John [email protected] cooked & seasoned wholechicken wings, center cut pork chops,chicken quarters, chicken breast pat-ties, chicken tenders & nuggets,turkey sausage, pork Stylus styleribs.

STERLING FOODS, LLC.Eric Erickson210-412-4562eerickson@sterling-fd.comwww.sterlingfoodsusa.comShelf-stable specialty bakery products, cookies, cakes and snacks

STRATAS FOODSBilly Egger817-927-2895billy.egger@StratasFoods.comwww.stratasfoods.comZero trans deep frying oil and bak-ery shortening solutions; zero transbutter-flavored oils, pan sprays; alsoEQUAL & Pure Via (all natural sugarreplacement) sweeteners

T. W. GARNER FOOD CO.Bill Mistr410-557-0991bmistr@twgarner.comwww.texaspetefoodservice.comHot sauce, wing sauces, honey mus-tard sauce, seafood cocktail sauce,and Worcestershire sauce

TRIDENT SEAFOODSMike Kater800-321-3656mikekater@tridentseafoods.comwww.tridentseafoods.comAmerica’s leading supplier of sus-tainable wild seafood

TYSON FOODS INC.John [email protected]/foodservice/Poultry, pork, beef

UNCLE RAYS, LLCDennis [email protected] snacks, potato chips

UNILEVER FOODSOLUTIONSJoe Renta800-272-1217Joe.Renta@unilever.comwww.unileverfoodsolutions.usHellmann’s Dressing’s; KnorrSoup/Knorr Soup Bases, LeGoutBases, Sauces & Gravies, Lipton Tea,Country Crock, Promise Margarine

UNILEVER ICE CREAMDoreen Waldorf920-497-5783Doreen.waldorf@unilever.comwww.icecreamusa.comFrozen novelties: Ben & Jerry’s,Popsicle, Good Humor, Klondike,Breyers. Packaged 3 gallon tubs:Breyers and Good Humor.

UPSTATE NIAGARA COOPERATIVE, INC.Gerard McDonald716-510-1543gmcdonald@upstatefarms.comwww.upstatefarms.comExtended shelf life blended non fatyogurt.

U.S. GENERAL SERVICESADMINISTRATIONCheryl [email protected] Service Equipment

VALLEY FOODS SYSTEMS800-228-4053jeffvalley@valleyfoodsystems.comwww.valleyfoodsystems.comShelf stable meal kits, frozen mealkits, frozen sandwiches, fresh sand-wich meal kits, ConServ frozen din-ner meals.

VENTURA FOODS, LLCLarry Kapp858-692-1878lkapp@venturafoods.comwww.venturafoods.comShortenings and oils, dressings,soup & gravy bases, butter blends,Smart balance buttery spread

VITALITY FOODSERVICE, INC.Jeff Woods813-301-4600Jwoods@vitalityinc.comwww.vitalityfoodservice.comComplete beverage product portfolio,state-of-the-art beverage dispensingequipment, Worldwide service net-work

WORNICK COMPANYAla Smart513-552-7485Bev.anderson@wornick.comwww.alasmartfoods.comShelf stable entrees

Documents

International Food SerVIce Executives Association Spring ...doclibrary.com/ASC19/DOC/HotlineforWebsite5.09sec10606.pdfExecutives at conference as well. Our certification program was