2011 NRA Show: RCA Panel on May 22

RCA Educational Session:
Cost Effective Menu Ideas That Keep Customers Coming

Moderator Harry Crane, past president of the RCA and a panel of top chefs and culinary development experts will share their knowledge on cost effective ways to improve your menu.

Date:  Sunday, May 22

Time:  10:00 a.m. to 11:30 a.m.

Location:  At the NRA Show, Room S403A, McCormick Place, Chicago, IL 

Note: You must be registered as an NRA Show attendee to attend this educational session.

Also join us on May 22 for the RCA Annual Networking Reception.

The 2011 featured speakers for the Cost Effective Menu Ideas That Keep Customers Coming Educational session:

 

Moderator

Harry Crane
Executive Chef
Kraft Culinary Center of Excellence

After graduate school and twenty years in business management, Harry pursued his passion for cooking and completed his culinary education in both the United States and France. His culinary career includes fine dining, consulting, writing and teaching. Harry is an award-winning culinary competitor and frequent contributor to food industry publications. He is an executive chef in the Kraft Culinary Center of Excellence and serves as an adjunct chef instructor at Kendall College Culinary School in Chicago. Harry is the immediate past president of the Research Chefs Association.

 

Panelists

 

Stan Frankenthaler
Vice President, Executive Chef – Product Innovation
Dunkin’ Brands

Stan Frankenthaler has established a long and respected career, earning national recognition as a top chef and culinary innovator.  In 2005, he brought his talent and expertise to Dunkin’ Brands as its first executive chef.  Leading Dunkin’s team of renowned chefs and specialists, Frankenthaler is working to create new and exciting menu items that will raise the bar of quality and taste in the quick service restaurant industry.

Upon graduating from the University of Georgia in 1982, Frankenthaler pursued his culinary career at the Culinary Institute of America, where he graduated first in his class. He then embarked upon several years traveling the world, studying food in France, Italy, Spain, Mexico, Japan and Thailand.  After serving as chef for several of Boston’s top restaurants, including head chef at Jasper’s, Frankenthaler opened his own restaurant, Salamander, in 1993. In 2001, Frankenthaler co-authored “The Occidental Tourist,” a New York Times’ “Editors’ Pick” on preparing Asian-influenced dishes at home.  A three-time James Beard Award nominee, Frankenthaler has appeared on The Food Network and National Public Radio, and has been featured in Bon Appetit, Gourmet, Esquire, Arte Culinaire, Food Arts, Travel & Leisure and Forbes.

   
 

Ray Martin
Vice President for Culinary Development
BJ’s Restaurants, Inc.

Ray Martin has 34 years of experience in the foodservice industry. His foodservice experience started young with his chef grandfather who owned a Mexican restaurant. In 1986 he graduated from the California Culinary Academy in San Francisco and was recruited to Orange County, CA. in 1988 to be the Executive Chef for several El Torito owned specialty restaurants, including Remick’s , Players, Las Brisas and the El Torito Grill. He was honored in 1989 and 1990 as one of the “Great Chefs of Orange County” and in 1993 as one of the “Great Chef’s of North America” by “Chef’s in America”.  Martin is currently the Vice President of Culinary Development and Corporate Executive Chef for BJ’s Restaurants, Inc.

   
 

Steve Schimoler
Chef/Owner
Crop Bistro & Bar

Steve Schimoler was a nationally recognized chef by age of 23. In 1990, he took his expertise into the product-development arena as VP of product development for Cabot Creamery. Schimoler founded CHEFEX.com which he sold to SYSCO and became general manager of culinary business development. He also served as director of innovation and development for Nestlé North America. He is now chef/owner of Cleveland’s Award winning Crop Bistro, which also serves as his test kitchen and concept center, supporting Rolling Fire Enterprises, his product- and menu-development business. He also developed www.localcrop.com, an online farmers’ market in  a partnership with SYSCO. steve@cropbistro.com  www.cropbistro.com

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