February 3, 2020 Dinner Meeting

Address: Café la Cave
2777 S Mannheim Rd
Des Plaines, IL 60018

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Social Hour with cash bar and Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Future of Food Protein
Dinner Meeting Information
A Panel on the Future of Food with a Focus on Protein

The world of food is in a constant state of change. Unpredictable growing conditions, shifting economics, increasing demand for protein…and an estimated 10 billion people to feed by 2050. The food industry must work together, across all levels of the supply chain, to find innovative solutions to these complex scenarios.

Join the Chicago Section IFT and a panel of experts, including TC Chatterjee, CEO of Griffith Foods, Chef Stephen Giunta, Culinary Director of Cargill Protein, and Christie Lagally, Founder and CEO of Rebellyous Foods, as we discuss challenges and potential opportunities related to the factors shaping the future of food.

Moderator
Maria Velissariou Photo

Maria Velissariou, PhD
Chief Science and Technology Officer, Institute of Food Technologists (IFT)

Dr Maria Velissariou is Chief Science and Technology Officer at the Institute of Food Technologists (IFT), based in Chicago. She oversees science, technology and policy strategies, advocates for the science of food, and partners with stakeholders to advance the food system.

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Panelists
TC Chatterjee Photo

TC Chatterjee
Chief Executive Officer, Griffith Foods

TC Chatterjee is the Chief Executive Officer of Griffith Foods. Before assuming responsibilities as CEO in October 2016, he served as Griffith Foods’ Chief Operating Officer and as Group President for Central and South America, Asia Pacific, and India - Middle East. TC joined the organization in 2002 as Vice President of Marketing for Custom Culinary, Inc., a wholly owned subsidiary of Griffith Foods. After serving as General Manager of the company, he assumed responsibility as the President of Custom Culinary, Inc., in 2007.

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Chef Stephen Giunta Photo

Chef Stephen Giunta, CMC
Culinary Director, Cargill Protein

Chef Stephen Giunta currently serves as Culinary Director for Cargill’s protein business, leading the culinary team focused on providing innovative solutions for customers in the organization’s foodservice, retail and protein ingredients and international channels. This includes custom product development, evaluations and demonstrations, recipe and menu development, as well as cooking and product handling recommendations.

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Christie Lagally Photo

Christie Lagally
Founder & CEO, Rebellyous Foods

Christie Lagally is the founder and CEO of Rebellyous Foods, an early stage YC funded company out of Seattle. Rebellyous is building a novel manufacturing stack for efficient plant-based meat production to make delicious, juicy and affordable plant-based, ready-to-eat chicken products.

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Fees:
Until Thursday, January 30th
$25.00 Emeritus/Student Members
$50.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$60.00 Non-members

After Thursday, January 30th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members

No refunds after Thursday, January 30th

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
Hors d’oeuvres
  • Vegetable Eggroll
  • Phyllos
  • Asian Beef Satay
  • Water Chestnut wrapped in bacon
Soup/Salad
  • Lobster Bisque
  • Gluten Free French Onion Soup
  • Bouquet of mixed greens and Asian Cucumber w/ Raspberry almond vinaigrette
Entrée Choice
  • Chicken Shiitake Madiera & Chicken Sherry Almond Raisen
  • Grilled Sole
  • Risotto Asparagus & Mushroom w/ Asparagus/B-Carrots & Spinach/Boursin cheese pot.
Dessert
  • Cheese Cake Martini or Chocolate Souffle
 


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