FoodService Director is pleased to have the following speakers at MenuDirections 2010. See Agenda tab for full details on speakers’ sessions.
Keynote Speakers:
Hear from award-winning author, consultant and Certified Master Chef, Brad Barnes, CCA, AAC, Associate Dean of The Culinary Institute of America who will be discussing the ways in which you can achieve best practices in large-volume food preparation.
National spokesperson for the American Dietetic Association and author of The Flexitarian Diet, Dawn Jackson Blatner RD, LDN, will address the idea of using the power of food to prevent and manage illness and maintain optimal health.
|
Workshop and Culinary Clinic Speakers |
|||
|
Dianna Fricke, CRC, CWPC, Executive Chef, Research & Development - J.R. Simplot |
|
Dr. Victor A.L. Gielisse, CMC, CHE, Associate Vice President Business Development - Education Division, The Culinary Institute of America |
|
Josh Hasson, Director of Catering - Northwestern Memorial Hospital |
|
Shawn Hoch, Associate Director/Executive Chef, Washington State University |
|
Chet Holden, Executive Chef - Allens |
|
Andrew Hunter, Foodservice & Industrial Chef - Kikkoman Sales USA, Inc. |
|
Connie Jones, Food Insight Strategist - McCormick |
|
Len King, Senior Research Chef - McCormick |
|
Michael Lottermoser, Executive Chef - Marriott Doral Resort and Spa |
|
Michael O’ Donnell, Corporate Executive Chef - Land O’Lakes |
|
Rick Perez, Corporate Chef - Dole Packaged Foods |
|
Dieter Preiser, Corporate Chef - Dole Packaged Foods |
|
Scott Keats, Director of Culinary Development-Aramark Business Services |
||
