Product Development & Culinology, Nov 21

Product Development and Culinology

Monday, November 21, 2016
Registration: begins at 5:30 pm
(Discussion/Demo): 6:30 – 7:30 PM
Networking: 7:30 – 8:30 pm

Kendall College – Food Fanatics Auditorium, 5th Floor
900 N North Branch St, Chicago, IL 60642
Free parking is located north of the college on Branch Street
Preregistration: online at http://www.ccpchicagoland.org
Free.

Join members of the US Foods Product Development team in a discussion on what product development means in the modern foodservice industry. See how the evolving field of “culinology” is being put to use to meet the needs of an increasingly-educated and demanding dining public with clean-label, healthy, and high quality products while still offering chefs and restaurateurs labor-saving options operating in a shrinking pool of talented cooks and employees. Enjoy a tasting of some of these products first-hand and meet some of the key people who bring new products to light in today’s industry.

Event Hosts: Chefs Kathleen Hoffman, Jim Frisch, and Eric Clark, US Foods

Chef Kathleen is a Culinary Institute of America graduate and holds a degree in Food Services from Alfred State University. Throughout her career, Chef Kathleen has held executive chef positions: 12 years with Checkers Catering & Special Events in San Francisco, and several years with Hilton, Marriott, and Guest Quarters Hotels in Houston. She has also held general manager positions with Brinker International Restaurants as well as Fuddruckers and Boston Market in Northern California. Currently Chef Kathleen is Brands Chef for US Foods at the corporate development kitchen in Rosemont, IL. Creating new products and seeing them come to life for customers remains her passion and contribution to the ever-changing, dynamic foodservice industry.

Jim Frisch graduated with a degree in political science and environmental studies from Elon University. Upon graduating Jim spent two years in Houston teaching high school science with Teach For America. After his stint in Houston, Jim moved to New York City where he attended culinary school at the French Culinary Institute, now known as the International Culinary Center. While in culinary school he worked for Chef Paul Liebrandt at his Michelin starred restaurant, Corton. After graduating from FCI, Jim was chef de partie, working for Chef Daniel Humm, at his three star Michelin restaurant, Eleven Madison Park.

Dress Code: Business Casual or Dress Chef Coats
All CCPC members, chefs, students, educators, foodservice industry personnel and vendors are welcome.
Open to our entire sister organizations: members of the RCA, IFT, CCA, CMA, ISES, NACE, DMA.