Speaker Bios & Presentations
Tomorrow's Trends by Today's Rising Chefs
7:45 - 9:15 a.m.
Chef Russell Bry
Co-Founder and Executive Chef
Go Roma Italian Kitchen
In 2004, Chef Russell Bry joined forces with three restaurant industry veterans to found Go Roma Italian KitchenT. Using his keen interest and an appreciation for the foods of Italy, Bry developed the menu based upon his observations of Italians, who, "regardless of socioeconomic background, have a passion for good food and wine", with meals centered on "fresh ingredients and simple straightforward cooking."
In 1985, Bry joined Lettuce Entertain You Enterprises (LEYE), a Chicago, Illinois multi-concept restaurant company. As a Managing Partner of LEYE and the company's Executive Chef, Bry had the opportunity to work on a variety of cuisine styles from Italian to Spanish to Greek. He developed the menus of Café Ba-Ba-Reeba, Scoozi!, Foodlife, Papagus Greek Taverna, Antico Posto, Maggiano's Little Italy, and Wildfire.
Bry's other professional experiences include working as Executive Chef for the Chicago-based George Badonsky Restaurant Group, featuring such restaurants as Tango, Bastille, and George's; representing the United States as one of four students in the Junior Culinary Olympics in London; and attending the Restaurant Hospitality program of Triton College in River Grove, Illinois.
Chef Daniela Troia
Chef/Co-Owner
Zia's and Café Troia
Chef Daniela Troia is the co-owner of Café Troia, a family-operated, authentic Italian restaurant. She is also co-owner of Zia's, a juice bar and café, that also offers catering and contracts with select menu items at the Maryland Athletic Club and Bluehouse.
Troia received the ProStart Advocate Award in 2004 from the Maryland Hospitality Education Foundation (MHEF), and had a recurring "Healthy Cooking Segment" in 2001-2002 on the show "Your Life with Dr. Anna Marie."
Troia has been a member of the Maryland Hospitality Education Foundation Board since 1999, and was Chairman of the Board in 2005.
Greg Drescher
Senior Director of Strategic Initiatives
The Culinary Institute of America
Greg Drescher is Senior Director of Strategic Initiatives at The Culinary Institute of America (CIA) at Greystone. He is also the creator of several CIA "think tank" initiatives, including the college's influential Worlds of Flavor International Conference & Festival, and the annual Worlds of Healthy Flavors Leadership Retreat presented in partnership with the Harvard School of Public Health.
In 2005, Mr. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America, in 2006 was honored with Food Arts magazine's Silver Spoon Award, and recently received a second James Beard Award for his work in developing the CIA's World Culinary Arts DVD and Internet Project. Previously, in the early 1990's, he jointly spearheaded a collaboration of some of the world's leading health experts and organizations-including the Harvard School of Public Health and the World Health Organization-in researching and authoring "The Traditional, Healthy Mediterranean Diet Pyramid." (Napa Valley, CA)
Andy Husbands
Chef/Owner
Tremont 647 & Sister Sorel
"Anyone who thinks that they are too small to make a difference has never been bitten by a mosquito."
Tremont 647 opened its doors in 1996 with the mission to provide high quality food and hospitality, in a professional, fun and funky environment. Serving up boldly-flavored American cuisine, with inventive global influences, the 70-seat restaurant's commitment to locally-grown ingredients is reflected in the restaurant's eight-season cycle. The menu changes bi-monthly to take advantage of what's fresh in the market.
In 2004, Andy Husbands was awarded the high honor of Chef/Restaurateur of the Year by one of the nation's leading hunger relief organizations, Share Our Strength, which Husbands has worked very closely with for the past eight years. That same year, Husbands also released his first cookbook, The Fearless Chef.
A 1992 graduate from Johnson & Wales University, Husbands is a regular participant in barbeque competitions, sits on the advisory board of Boston Operation Frontline, and co-chairs the annual fundraising event, Boston Taste of the Nation, which benefits Share our Strength.
PHOTO CREDIT: Kathryn Noble
Suvir Saran
Executive Chef, Dévi and Veda
Author, Indian Home Cooking
New Delhi-born chef, teacher and cookbook author, has already become a respected food authority at age 34, and is poised to make a lasting impact in the food industry. Saran established new standards for Indian food in the United States when he teamed up with co-chef Hemant Mathur in 2004 to create the authentic flavors of Indian home cooking at Dévi in Manhattan, which received a one-star rating in the Michelin Guide New York City 2007, three stars from New York Magazine and two stars from The New York Times.
In 2006, he began a partnership with Sodexho, a leading global foodservice company, as its first-ever "International Concept and Brand Development Partner." In this role, he works with Sodexho's chefs and operators for culinary training and business development to bring international foods, flavors and innovative culinary techniques to the workplace.
Author of the widely acclaimed Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter/Publishers), Saran teaches for such culinary centers as Sur La Table, Cooks of Crocus Hill, Apron's at Publix and the Institute for Culinary Education. He has been invited to speak at prestigious institutions such as the Culinary Institute of America, NYU Department of Nutrition and Food Studies, and the Smithsonian Institution. He is also a contributing authority to Food Arts Magazine. His upcoming cookbook, American Masala, will be published by Clarkson Potter in October 2007.
John F. Taylor, Jr.
Research & Development for the Customer Experience
Panera Bread
John F. Taylor, Jr. is Director, Research & Development, for Panera Bread. Responsible for the ideation, development, testing and implementation of strategic platforms for Panera's bakery and caf operations, Taylor brings more than twenty years experience in various aspects of research and development, conceptualization, and implementation.
Food Safety, Produce & Your Bottom Line
9:25 - 10:40 a.m.
Jorge Hernandez
Vice-President Food Safety & Quality Assurance
US Foodservice
In his role at US Foodservice, Hernandez is responsible for setting corporate food safety and quality vision and standards, in its Distribution Centers, Food Processing facilities and Private Label products. He is also responsible for the organization's compliance with all regulatory standards for food safety.
Prior to joining US Foodservice, Jorge was the Vice-President for Food Safety & Risk Management for the National Restaurant Association (NRA) Educational Foundation, leading efforts to identify and define the foodservice industry's food safety and risk management programs including training and education.
At the same time Hernandez served as the Food Safety Vice-President for the International Food Safety Council, an NRA initiative focused on heightening the awareness of food safety in the industry, and creating the National Food Safety Education Month.
Jorge is a registered sanitarian, a certified food safety instructor for Food Service Sanitation Manager Certification Training and a past FDA standardization officer. Jorge is a member of the National Restaurant Association Quality Assurance Executives Study Group, the National Environmental Health Association, the Association of Food & Drug Officials, the Institute of Food Technologists, the International Association for Food Protection and the American Translators Association.
Kathy Means, CAE
PMA's Vice President Government Relations
Kathy Means is Vice President of Government Relations at the Produce Marketing Association (PMA), the largest, worldwide not-for-profit trade association representing companies that market fresh fruits and vegetables. PMA's 2,100 member companies hail from all segment of the supply chain, from supermarket retailers, to fresh produce growers, importers, exporters, and foodservice operators. The association's programs promote the sale and consumption of fresh produce worldwide.
Kathy joined PMA in 1989 and is responsible for government affairs, public affairs, and self-regulatory programs. She leads the association's food safety/security efforts. She has previously served the association in communications, marketing and customer service.
Before coming to PMA, she spent nine years with The Packer, the trade newspaper for the produce industry, as an editor and reporter. She earned the Certified Association Executive (CAE) designation in 1996. She has a master's in nonprofit management and bachelor's degrees in journalism and French.
Scott Horsfall
CEO
California Leafy Green Products Handler Marketing Agreement
Scott Horsfall's career in produce spans more than twenty-four years, beginning at the California Table Grape Commission where Horsfall was Vice President of International Marketing. Since then, Horsfall has been President of the California Kiwifruit Commission, CEO of the Buy California Marketing Agreement, and Management Supervisor of MeringCarson Advertising.
Horsfall is a past Chairman of the United States Agricultural Export Development Council (USAEDC), past member of the Agricultural Trade Advisory Committee (ATAC), and past Chairman of PMA's International Trade Conference.
Food Safety Crisis 101: How to Take Action Before it Strikes
11:00 - 12:15 p.m.
Kathy Means, CAE
PMA's Vice President Government Relations
Kathy Means is Vice President of Government Relations at the Produce Marketing Association (PMA), the largest, worldwide not-for-profit trade association representing companies that market fresh fruits and vegetables. PMA's 2,100 member companies hail from all segment of the supply chain, from supermarket retailers, to fresh produce growers, importers, exporters, and foodservice operators. The association's programs promote the sale and consumption of fresh produce worldwide.
Kathy joined PMA in 1989 and is responsible for government affairs, public affairs, and self-regulatory programs. She leads the association's food safety/security efforts. She has previously served the association in communications, marketing and customer service.
Before coming to PMA, she spent nine years with The Packer, the trade newspaper for the produce industry, as an editor and reporter. She earned the Certified Association Executive (CAE) designation in 1996. She has a master's in nonprofit management and bachelor's degrees in journalism and French.
Think Outside the Restaurant! Alternative Channels for Produce
1:25 - 2:40 p.m.
Ron Carkoski
President and Chief Executive Officer
Four Seasons Produce, Inc.
Carkoski began his career in the produce industry after teaching music at the high school level for several years, by accepting the Director of Procurement position at Four Seasons Produce, Inc. in 1994. He quickly advanced from Vice President to Chief Operating Officer, in which he was responsible for the total operations of the Four Seasons Produce Co. in Denver, Pennsylvania. In 2001, Ron accepted the role of Chief Executive Officer and in 2003 Four Seasons added the corporate officer position of President to the role of Chief Executive Officer.
Carkoski's produce experience also includes time at Gateway Foods/Scrivner serving as Director of Produce Operations, Carpenter Cook Company as a produce buyer and merchandiser, and at Gamble Robinson Co. in sales and procurement.
Carkoski currently serves on the Produce For Better Health Foundation (PBH) Board of Directors, and served from 2003-2007 on the Board of Directors for United Fresh Produce Association (UFPA). In 2005, The Packer recognized him as one of the Top 25 Leaders in the produce industry. Carkoski is a graduate of St. Norbert College, De Pere, Wisconsin, with a Bachelor's Degree in music education.
Patti Oliver, MS, RD, MBA
Director of Nutrition
UCLA Medical Center
Patti Oliver was named "Industry Trendsetter" in June 2006 by the American Society for Healthcare Food Service Administration, and currently serves as a Member at Large for an American Dietetic Association's Dietetic Practice Group, as well as the Appointed Chair of UCLA Medical Center Wellness Initiative.
In 2005, after serving six years as Assistant Director/Chief Clinical Dietitian at the UCLA Medical Center, Patti Oliver was promoted to the Director of Nutrition. She has served as Director of Nutrition at both Community Memorial Hospital of San Buenaventura in Ventura, and Henry Mayo Newhall Hospital in Valencia, both in California. Oliver's professional experience also includes working as regional manager for a contract food service organization responsible for eight healthcare accounts, program nutritionist for City Senior Nutrition Program, and as a nutrition instructor at various community colleges.
Oliver has a Master's Degree in Nutrition from California State University, and her MBA from the University of LaVerne.
Gary B. Petill
Food Services Department Director
San Diego Unified School District
Currently in his fourth year as Director of Food and Nutrition Services, with more than 200 schools, Gary Petill has implemented salad bars in all of the district's 135 elementary schools, and is continuing the program with the remaining 50 middle and high schools. Petill joined San Diego Unified School District as Director of the Food Services Department in 2002, bringing with him more than 25 years in hospitality management.
Prior to becoming the Director of the Food Services Department, Gary was the hotel manager of the historic, four-star U.S. Grant Hotel, located in downtown San Diego, including the Grand Hyatt New York, Sheraton Corporation. While serving as Director of Military Affairs for ITT Sheraton, San Diego/Sheraton Harbor Island Hotel & Marina, Petill's leadership was not overlooked, and he was named Manager of the Year in 2000.
Petill has a Bachelors of Science Degree in Hotel Restaurant and Tourism Management from the University of South Carolina, and was recognized as the HMA Food & Beverage "Person of the Year" Gold Key Award recipient in 1991.
David Mizer
VP, Strategic Sourcing
Carnival Global Source
Mizer's history with Carnival dates back more than 20 years. His first position with Carnival Cruise Lines was from 1980-1984 as Food Service/West Coast Manager for Seachest Associates. In 1993, Mizer rejoined the Carnival team as Director of Purchasing, Food & Beverage. His extensive knowledge of the food industry has extended into the publishing arena where he has authored college textbooks in the field. In June 2000, he was promoted to Staff Vice President of Purchasing Food & Beverage, and a year later was promoted again to VP, Strategic Sourcing for Carnival Global Source.
Mizer resides in Fort Lauderdale with his wife; he is the father of two grown daughters and grandfather to four.
Chef Russel Cunningham
Executive Chef
Jurys Washington Hotel
Chef Cunningham brings more than fifteen years of experience to his role as Executive Chef at Jurys Washington Hotel, where Cunningham's responsibilities include the 125-seat Dupont Grille, Biddy Mulligan's Irish Pub, and room and banquet services for the property. Prior to taking on his work at the Jurys Washington Hotel, Cunningham was Executive Banquet Chef for Volume Services America's "Centerplate," in the Washington Convention Center. Cunningham's expertise lies in large-scale executions, having also served as the Executive Chef for Volume Services America at the Miami Beach Convention Center and in Ocean City, Maryland, Sous Chef La Reserve in the Omni Houston Hotel, and as the Executive Chef of Northgate Country Club.
In 2006, Cunningham revamped the Dupont Grille menu making distinctive changes that reflect his personal cooking style while staying true to the restaurant's popular modern American theme. Chef Cunningham is a graduate of the Texas Culinary Academy, and continues to hone his culinary skills through the American Culinary Federation.
What Flavor is YOUR Business?
2:50 - 4:05 p.m.
Steven Kaun
Owner
Flavor Solutions
Steven and Tracy Kaun have been involved in the food industry for more than 25 years. Prior to opening Flavor Solutions, a marketing agency for foodservice industry professionals, Steven was President of Brand Builders International-- a marketing and communications agency. His clients included Dole Packaged Foods and Hunt-Wesson. It was over this period of time that Steven developed his passion for food and marketing. The idea for Flavor Solutions was born out of the need in the food industry to marry the components of flavor and marketing so that the discipline is seamless from manufacturer to operator to consumer. Additionally, Steven has traveled to more than 75 countries and experienced a multitude of meals from a variety of outlets, ranging from street vendors to haute cuisine to multinational chains to independent restaurateurs. His culinary bent combined with his marketing skill has enabled him to be uniquely qualified to counsel clients who are looking for help in strategic marketing.
From the White House to Midtown Basements
7:00 - 9:00 a.m.
The Renegade Gourmet Meets the Conservative Connoisseur
9:15 - 10:45
Chef Anthony Bourdain
Chef/Author, Kitchen Confidential and The Nasty Bits
TV Host, Anthony Bourdain: No Reservations
Culinary bad-boy Anthony Bourdain's reputation precedes him. Currently executive chef at Brasserie Les Halles, Bourdain is known as much for his gritty style and unconventional technique, as he is for his widely acclaimed accomplishments in the kitchens of some of America's best restaurants.
The chef, author, and TV host was born in New York City, studied at Vassar College, and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue, and Sullivan's. The author of several books, including his memoir Kitchen Confidential: Adventures in the Culinary Underbelly; A Cook's Tour, the U.S. and U.K. best-seller, and his latest work, The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones, Bourdain can be also be seen on the popular travel and food series, Anthony Bourdain: No Reservations, which airs on the Travel Channel.
Chef Robert Danhi, CCE CHE CEC CCP
Chef Educator and Consultant
Chef Danhi, Inc.
With a passion for all-things Asian, Chef Robert Danhi has taken the food industry by storm. The well-traveled educator, speaker, writer and photojournalist is currently an independent consultant for organizations including The Culinary Institute of America, Asian sauce manufacturer Lee Kum Kee, and Wing Hing Foods, a company specializing in authentic Asian noodles. In support of his client's goals, Chef Danhi focuses on menu and product R&D, sales strategies, and Asian cuisine and culture.
Chef Danhi earned his degree from The Culinary Institute of America, followed by a decade of chef positions in Hawaii and Los Angeles. After making the transition to teaching, he became Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts, before joining the Continuing Education department at the CIA. He was also Executive Chef for the self-professed "Conqueror of Discriminating Tastebuds" -Two Chefs on a Roll, a manufacturer of soups, sauces, dips, appetizers and desserts.
Chef Walter Scheib
Former Executive Chef, The White House
Chef/Author, White House Chef
Owner, The American Chef
For eleven years, Chef Walter Scheib prepared Secret Service-approved, cutting-edge American cuisine for two First Families in the corridors of political power, the White House. Today, Scheib is drawing upon his extensive experience gained from his time at the White House to run his new business, The American Chef, a special events company that focuses on corporate and private functions.
While his devotion to American cuisine is unquestionable, considering the name of his new venture, Scheib prefers simpler preparations and enjoys showcasing ingredients. After graduating from the Culinary Institute of America with highest honors, Scheib worked in such renowned kitchens as the Capitol Hilton, the Boca Raton Club and Resort, and The Greenbrier. Scheib recently appeared on The Food Network's Iron Chef defeating resident Iron Chef Cat Cora, and has just released his memoir and cookbook, White House Chef.