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The First Section • Since 1941
The First Section • Since 1941
Address: Waterford Banquet & Conference Center
933 S Riverside Dr,
Elmhurst, IL 60126
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
Follow the journey of a product from Creation to Commercialization through the eyes of a Chef /Technologist/Consumer. Attend this presentation and learn how to redefine the Gold Standard.
Chris grew up in a small town west of Chicago. He started his culinary career at the young age of 14, working in a small local pizzeria. Working in kitchens all throughout school, Chris attended Eastern Illinois University for his undergraduate studies focusing on Foods in Business and soon after graduation started Kendall College’s Culinary Arts Program. During his schooling Chris was introduced to Chef Joel Findlay Chef/Owner of 302 West. 302 West was at its time one of the countries finest restaurants. Chris apprenticed at 302 and while there met his wife Sarah who was also a Chef.
Chef Kline’s other restaurant experiences include, French Bistro, Jazz Supper Club, Private Dining Clubs, Corporate Dining, and numerous Fine Dining/White Table cloth restaurants. Chef’s culinary highlight was being invited to participate at the James Beard House with a Niche’ Restaurant. After his restaurant career, Chris’s culinary path took another direction, back to the scientific side.
Amazed by the manufacturing aspect of the business, Chris took the same approach he learned in the kitchens and started to crave knowledge of the different segments of the business. He then started with a refrigerated Food Company, called Orval Kent / Chef Solutions, where in less than 3 years launched over 85 products throughout North America. Next he packed up his family and moved to Connecticut to work as a Chef / Bakery Product Technologist for R&D team of Pepperidge Farm. After hundreds of Milano cookies & few years in the Northeast, he then traveled to Florida and worked for Cargill as Strategic Accounts Chef developing sauces and dressing for companies such as Burger King & Applebee’s. Sara Lee lured Chris back to his hometown of Chicago as a Senior Executive Chef in the winter of 2005. And in 2014 through the acquisition of Hillshire Brand by Tyson is a Tyson Team member leading the Foodservice Culinary Strategy & Execution team.
Chris’s other non-food based obsessions are his two sons (Jack & Luke), guitars & music and a rare form of fly-fishing from Japan called Tenkara. Live & Eat well.
Fees:
Until Thursday, March 7th
$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, March 7th
$30.00 Emeritus/Student Members
$60.00 Members/Professional Members
$60.00 Non-members
No refunds after Thursday, March 7th
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.
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