March 11, 2019 Student Night Dinner Meeting

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

Meeting Sponsors
Graham Chemical Logo

WFFC Logo
Dinner Meeting Information
Title: From Creation to Commercialization Through the Eyes of a Chef

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.

Speaker: Chef Chris Kline

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.

Sponsor a Student Dinner
Student dinner sponsors will be recognized in the program and with a sponsor ribbon. Thanks for supporting Student Night! Click here to sponsor a student(s)

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

Click to to open & close map of meeting

Click to view calendar

Click to view registered attendees

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.

Meeting Sponsors
Graham Chemical Logo

WFFC Logo
Dinner Menu
Buffet Options
  • Reshmi Kabob- Creamy grilled chicken marinated in cream, mild spices, and nuts. Lower spice.
  • Tandoori Chicken- Chicken marinated in yogurt, garam masala traditionally cooked in a clay oven.
  • Dal Makhani- Lentil, kidney bean, cream, and spices stewed together.
  • Goat Curry with Bones- Curry made with goat, tomatoes, and Indian spices. Lower spice.
  • Jeera Rice- Rice with cumin seeds.
  • Khandari Kofta Curry- Chicken meatballs cooked in a spiced sauce. Lower Spice.
  • Palak Paneer- Spinach and cream sauce with pieces of paneer (cottage cheese).
  • Chicken Makhani- Chicken and fox nuts pan fried together. Lower spice.
  • Onion Klcha – Lacha Paratha – Tawa Roti- Flavored flat bread.
  • Cucumber Raita- Yogurt dip with cucumber, cumin, garlic, and fresh herbs.
  • Fried Papad- Deep fried lentil crackers.
  • Mango Achar- Pickled mango with spices.
  • Salad
  • Mango Chutney- Mango sauce
Dessert
  • Mango Ice Cream
  • Mawa malai Ice Cream- Ice cream with cardamom, rose, almond, pistachio, and cashew.
  • Lychee Ice Cream- Ice cream made with lychee fruit.
Click here for more information on the menu items.
 


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