February 20, 2020 Membership & New Professionals - US Foods

Date: Thursday, February 20, 2020
Time: 5:30 - 8:00PM
Location: US Foods
6133 N. River Road Suite 300
Rosemont, IL 60018

The event is $15 and requires registration. Proceeds from this event will be donated to the Greater Chicago Food Depository.

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 Photo

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.

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Ann Marie McNamara Photo

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.

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Chef Kathleen Hoffman Photo

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.

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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

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.


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
  • Seared Yellowfin Tuna over Sticky Rice with Ponzu Drizzle
  • Hibiscus Wine Sangria
  • Blood Orange Punch with Pomegranate Pearls

New Professionals

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