Chicago IFT | February 2020 US Foods

Membership & New Professionals Meeting Information

Global food influences and trends - Discussion and Tasting at US FOODS® Featuring Experts in their Fields of Product Development, Food Safety, Quality and Culinary

The foodservice industry consists different domains to oversee and coordinate, numerous channels for getting products to market and various strategies that can lead to success or failure in this space.

Please join US Foods, one of America's leading food distributors, to learn about the “behind the scenes” where we innovate new products, develop menu applications and ensure the food safety and quality of new products throughout the supply chain.

Stacey Kinkaid, VP Product Development and Innovation

Stacey Kinkaid has spent her career in food product development with roles in quality assurance, product management and product development in manufacturing, retail and food service.

Ann Marie McNamara, VP, FSQA

Ann Marie McNamara is the Vice President for Food Safety and Quality (FSQ) for the Supply Chain at US Foods. In her role, she leads a team of FSQ professionals responsible for food safety and quality programs for all national/international suppliers of our Exclusive Brands, product development support, and FSQ oversight for 15 manufacturing plants producing meat, produce, and seafood products.

Chef Kathleen Hoffman, Sr. Culinary Manager

Chef Kathleen has been cooking for more than three decades, working in various facets of the industry. Following culinary school, At the Culinary Institute of America, she spent several years as the Chef for prestigious hotels. Chef Kathleen joined Brinker International, as General Manager, helping to launch eight Chili’s Restaurants in California.

The following topics will be covered during the presentation

Market trends in global dining
Growth of plant-based protein and vegan trends
Food safety and quality throughout the supply chain
Culinary applications

Agenda:
5:30 - 6:00 PM - Registration
6:00 - 6:30 PM - Speakers
6:30 - 7:30 PM - Food stations
7:30 - 8:00 PM - Networking

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants September claim a maximum of 1.0 CH for their participation in this program.

Food

Please join our product developers and food safety representatives by sampling foods from our globally inspired stations.

Middle Eastern

Shawarma on traditional Naan Flat Bread with Hummus and Tzatziki Sauce
Honey Almond Cheesecake with Cardamom Crust

Latin American

Roasted Corn Elote Fritters with Avocado Cotija Creme

Asian

Seared Yellowfin Tuna over Sticky Rice with Ponzu Drizzle

Drinks

Hibiscus Wine Sangria
Blood Orange Punch with Pomegranate Pearls