What Purveyors and Chefs Say About Our Annual Corporate Chefs’ Summit & Grand Tasting:
AWARD WINNING PURVEYORS
“It was a really terrific event for us. I had the chance to meet
several dozen potential clients and we made plans to meet at
the National Restaurant Show or for me to be able to follow
up with them. The quality of the buyers was exceptional.
These were the top of the food chain. This was well worth
the investment for us.”
– Thad Smith, Corporate Chef, The Sterno Group
“The quality of the attendees was spectacular! They know
why they are there. They are very focused on what they
want and they are very serious. They were all very high
calibre and very powerful.”
– Nai Wang, President, K.P. Education
“Fantastic! You’ve managed to assemble the people we’ve
been trying to reach. The setting is low key, not high pressure,
but very professional. This is the best opportunity we have had
to reach these sometimes elusive buyers.”
– Robert Sturm, Vice President & Corporate Chef, Overhill Farms
“Every year gets better and better. Your “Speed Buyer” format
allowed us face-to-face contact with very powerful buyers.
What an opportunity!”
– John Ripchick, Regional Sales Manager, Bridgford Foods
“Your events are worthwhile for us to be able to meet new
clients. Thank you for a 15 year legacy of our participation.”
– Lisa Franzia, Special Events Coordinator, Classic Wines of California
“We’ve attended your events for ten years running and we
still meet new contacts there. Your National Chefs’ Summit
brings in key accounts, which always makes it a worthwhile
show for us to attend.”
– David Smith, National Sales Foodservice, Fisher Nuts
“What we wanted and what we got from your event was
chef validation of our product. We wanted to hear from
independent chains, from their corporate and executive
chefs. It couldn’t have gone better. What an experience.
What an organization. What great validation!”
– Rory Millikin, President, SpinFry
“The format this year was the best of the three years
we have attended. Three times in a 24 hour period we
had an opportunity to talk to and show our product
to some of the top chefs and F&Bs of the nation.”
– Robert Clark, Director of Marketing, Global Food Technologies
“One of the better shows I’ve attended. For over ten
years we’ve participated. I like how the chefs come to
us and there’s a lot of new blood.”
– Rick Green, Western Regional Sales Manager, Rose Packing Corp.
“Incredible leads. What it’s all about is who you see and
who you sell. These are the people we want to sell to…
our top-of-the-line items.”
– Jim Bridges, Vice President, L.A. Specialty Produce
“It went well. A lot of impact in that I brought our
Master Sommelier. Very productive for us.”
– Andre Boada, Director of Sales & Marketing, Kendall-Jackson Wines
“We’ve already had four restaurants call us. Over the top!
You keep a select group on the floor of the show, buyers
and sellers. About every chef of any merit was there.”
– Tom Jurgielewicz, President, Jurgielewicz Duck Farm
“This is the first time I’ve personally attended a
Chefs In America event. It was a very well attended
show and I made some key contacts.”
– Richard Mayo, Western Regional Sales Manager,
Schulstad Royal Danish
“I’ve already contacted my entire national and western
regional sales teams about the event. I’d rate it 8.5 – 8.7
on a ten point scale. You had a lot of talent in one room,
a lot of high powered chef buyers.”
– Fritz Schultz, Corporate Chef, Schwan’s Foodservice
“We already have sales from the event. Our regional manager
is very excited. We’re very impressed with the turn out. Quality
attendees and very well organized.”
– Rob Gibbs, Director Business Development, Numi Teas
“The event in Las Vegas was well done. I received a number
of positive comments on the evening. The traffic was steady
throughout the event and I had the opportunity to serve samples
of Bryer’s All Natural Ice Cream to quite a few of the key hotel
and casino chefs.”
– Steve DeCorte, Senior National Accounts Manager, Unilever/Breyers
“Many tradeshows have become a total disappointment. Chefs In
America delivers what they promise, headquarters accounts
face-to-face. You’re in our budget once again for next year.”
– Marty Mazzetta, Senior Vice President Sales, The Mazzetta Company
“We are very picky about the events where we exhibit our brands
internationally. Your events are upscale, well executed and
prestigious. Count us in for next year.”
– Andrea Mikami, Marketing Development Director, Nestle Waters North America
“As you know, we’re the leading brand in our category. We sponsor
events all over the nation. Your events have a verve unmatched and
the buyers are there to taste product. That’s what we’re all about.”
– Scott Thewes, Director Foodservice Sales, POM Wonderful
CHEFS AND FOOD & BEVERAGE DIRECTORS
“Best event yet, and I’ve attended for three years. The quality of the
chefs and food & beverage directors was exceptional. Great to be able
to meet with this high calibre group of professionals.”
– Mark Eggerding, Corporate Chef, U.S. Foodservice
“One of the best events I attend, not just of yours, but of any
organization. The collection of chefs from every tier of the
industry was amazing and educational.”
– Robert Okura, Corporate Chef, The Cheesecake Factory
“The level of professionals and their comments are both inspiring
and informative. I will definitely attend this event every chance
that I can.”
– Paolo Lafata, Corporate Chef, Olive Garden Restaurants
“I am always impressed by the level of operators as well as the quality
of purveyors exhibiting. Your event presents a unique opportunity
for foodservice professionals to meet one-on-one with exhibitors.”
– Ray Martin, Corporate Chef, BJ’s Restaurants
“Outstanding! Every year this event gets better and better. What
a great way to meet your colleagues as well as sample some great
products the day before the National Restaurant Show.”
– Stefano Cordova, Corporate Chef, Bertucci’s
“This is one of the best culinary events I attend throughout the
year. I look forward to coming as often as I can.”
– Andre David Halston, Corporate Chef, Salamander Hospitality
“One of the best things for me about the event is that in retail,
we’re not always on the cutting edge – but here, I’m in a room
full of people who are.”
– Dennis McGaha, Corporate Chef, Supervalu Grocery