Chicago Section IFT January Dinner Meeting · 2018. 1. 9. · Tossed Baby Field Green Salad ......

Chicago Section IFT: The First Section

INSIDE THIS ISSUE January Meeting Speaker Bio

2

Caremoli is first Supplier Sponsor

2

Chair’s Message 3

Strategic Leadership Forum

4

Holiday Party Highlights

4

Save the Date 5

CSIFT Community Service

5

Members in Transition

5

Upcoming Meetings 5

ChemPharma Networking Event

6

Welcome New Members

6

CFAR Update 7

EXCOM Meeting Minutes

8

Employment Opportunities

9/ 10

Dinner Meeting Registration Form

11

JANUARY 2010 VOL. 28 , NO. 5

Maintaining Product Consistency 14,000 Restaurants at a Time

In Bob’s presentation, he will cover the processes that McDonald’s has in place to ensure quality from farm to fork, their history of meeting customers’ needs, how their menu has evolved and the various components necessary to de-liver quality products to customers millions of times per day.

Chicago Section IFT January Dinner Meeting Monday, January 11, 2010

PepsiCo Plaza 555 W. Monroe St., Chicago, IL 60661, 312-821-1000

Social Hour in Sustainability Center, Dinner in Café. (Both rooms located on the ground floor.) Walk-ins welcome - must have a photo ID

(Absolutely NO Coke products will be allowed in the building)

Robert C. Marshall Vice President U.S Restaurant Operations McDonalds USA LLC

Schedule 4:00—5:00pm EXCOM Meeting, Board Room 16th floor

5:00—6:00pm Social Hour with 2 FREE Drink Tickets for Beer & Wine, Hors D’oeuvres

6:00—7:00pm Dinner Buffet served 7:15pm Presentation by Mr. Marshall

.Menu

Hors D’oeuvres to include Mini Beef Wellington, Chicken Satay, Veggie Quesadillas and Fresh Crudite with two different Dips.

Tossed Baby Field Green Salad Pan Seared Lemon Chicken Grilled Rosemary Flank Steak Egg Plant Napoleon Garlic Roasted Yukon Gold

Potatoes. Bistro Vegetables with

Asparagus. Dinner Rolls & Butter. Assortment of Mini Pastries and

Coffee Service.

Additional Info

PepsiCo Plaza is easily accessible from both Union Station & the Ogilvie Transportation Station, as well as CTA busses and trains. If driving, take I 55, I290 to I 90/94. From I 90/94, exit on to Monroe Street. Turn right, heading east to building. Adequate parking available across the street. Evening rates will apply.

NutraSweet will be the Supplier Sponsor At the January Dinner Meeting.

Phone: 630.916.4960 www.ChicagoIFT.org Fax: 630.889.0845

January 2010 . Robert C. Marshall is the Vice President of Restaurant Operations responsible for McDonald’s Core Menu process including the strat-egy for adding and discontinuing items from the menu, as well as insuring McDonald’s maintains high quality and consistency stan-dards for its menu products. Throughout his 20 year career with McDonald’s, Bob has significantly contributed to the company’s U.S. success through the implementation of state-of-the-art service standards, technology enhancements, employee training and more. With an unwavering focus on our millions of daily customers, Bob is committed to preserving McDonald’s position as a world-class brand in more than 14,000 restaurants nation-wide. Bob has held a leadership role at McDonald’s Corporation since 1995. He became an Assistant Vice President in September of 2000 and was promoted to Vice President of U.S. Operations in January of 2002. In 2005, Marshall was appointed head of U.S. Operations. In this role he was responsible for Operations Development, Operations Deployment, U.S. Training, Learning and Development, Restaurant Development and Customer Satisfaction. Prior to joining McDonald’s, Marshall was Store Systems/Service Operations Support Manager for Jewel Foods - a 250 store food-retail chain based in Melrose Park, Illinois. Currently, Marshall serves on the Board of Directors for Catholic Charities in Chicago and is a training group leader for the Runners Association Marathon program in the Chicago area. In addition, he served as President for the United Way of Alsip from 1992 – 1995. A graduate of Roosevelt University in Chicago, he earned his M.B.A. from Loyola University, Chicago. He is also currently an Adjunct Faculty member in the management curriculum at the Morris Graduate School of Business in Chicago. Today, he, his wife and two sons reside in Orland Park, Illinois.

January Speaker Bio - Robert C. Marshall

A First!!! – Caremoli is the First Chicago Section

IFT Dinner Meeting Supplier Sponsor

Caremoli USA was proud to be the first participant in the newly developed Supplier Sponsor Program for Chicago Section IFT dinner meetings. Many of you know account managers John Chambers and Krista Ruhnke from their leadership roles in the Chicago Section, but they want to make sure that everyone knows more about Caremoli USA. Although Caremoli is relatively new in the United States, they have a long and successful food ingredient business in Europe. They are manufacturers of various grades of CareGum guar and locust bean gums, and of proprie-tary processed CareGrain legumes and grains with unique functionalities and nutritive profiles. Their new guar plant is unparalleled in quality programs and processing standards. Also, their grain processing plants in Ames, IA and Italy create quick cook grains and legumes and highly functional flour blends. They also manufacture a line of CareCreams, which are concentrated flavors suspended in a culinary cream-type base.

Caremoli USA also is a distributor of other gums under the CareGum brand (xanthan, arabic, carageenan, and tara). They also offer fibers, acidulants (citric, tartaric, fumaric, ascorbic and malic), as well as vanillan and ethyl vanillan, and sweeteners (aspartame and Ace-K.) John and Krista look forward to telling you more of the Caremoli history and working with you to meet your needs for high quality, competitively priced, functional and nutritive ingredients. Please contact them at [email protected] or [email protected]. Please check out their Web site at www.caremoli-usa.com.

mailto:[email protected]


http://www.caremoli-usa.com/

Diane Dawson, Chair


Dear Member:

Happy Holidays! We had a great finish to our calendar year with a wine and chocolate pairing to toast the season at our Holiday Party. I saw several members and guests connecting and re-connecting with each other. Thanks to everyone who answered the Chair’s call to bring a guest. We had a record number enjoy the event.

This is the time of year for reflection and for setting new goals and resolutions! In that spirit, I would like to update you on your Section’s accomplishments, tell you about some goals, and throw in a few resolutions, for good measure.

Our summer months were busy with taking, compiling, and analyzing a membership survey. From that, a strategic planning sub-committee formed and has been actively meeting to address the concerns and suggestions of our membership. Stay tuned, as we are going to launch pilot/supplemental programming to our dinner meetings this year.

At the kickoff in September, our communications committee already had us LINKED IN—we encourage you to sign up, and be-come involved in the dialogue. One of our goals is to continue to explore many facets of communicating to you, including social media, and our website.

Our November Suppliers’ Night is growing. Pre-registration, on-Site Registrations, and total attendees all increased by signifi-cant double-digit growth. In addition to the activity at the booths, we improved our second annual Innovation NOW! Forum with a Keynote Speaker, added a Social Hour after the show, and the concession stand was available all day. We also electroni-cally surveyed all of our attendees online after the show, and received 456 surveys. Pre-registration for 2010 is already up and we are using your comments from the survey to improve and make adjustments for next year’s event.

Have you been to a monthly dinner meeting lately? If not, you’ve been missing some of the most dynamic programming, and ven-ues we been able to offer in a long time. New this year is an upgrade to the food, presentation, and educational value of our meetings. Besides having fun and eating some delicious food, we started an opportunity for two companies to sponsor a tabletop before, during, and after the dinner. What a dynamite way to get a focused audience tuned into your ingredients or service offer-ings. New on the planning board are alliances with allied groups to expand our reach, and community outreaches of food dona-tions to aid the hungry.

Finally, I have the privilege to work with some of the most dedicated and competent volunteers. Our Executive Committee tack-les ongoing issues, and makes sure the organization runs smoothly. We established a Members in Transition Committee to help our underemployed, unemployed, and transitioning members. We commissioned a formal audit of the entire financial process of the Section. We are in strong financial condition. Many committees have been resurrected, formed, and are meeting, and active. Key officers and members attended the IFT Strategic Leadership Forum in early December. Our scholarship funds are heavily funded, and we continue to invest in our future scientists. Our mission is intact and we have momentum established for a very successful New Year.

As 2010 approaches, we look forward to several key events; Elections in March, Student Night in April, Tanner Lecture in May, and our Summer golf outing. My hope for the New Year is that you are also looking forward to joining us at one or all of these events and that you take the time to introduce yourself. My resolution is that your Section leadership continues to serve you, and make the Section one that you are very proud of, and also to make sure the Section continues to be the best Section in the country.

Happy Holidays! Diane

M E S SAG E F R O M T H E C H A I R

January 2010

Section Mission

To serve the Chicago Section IFT by providing educational opportunities for members and future members by:

increasing awareness of the vital role of food science in everyday life;

supporting causes to advance the profession; and

providing a forum for the exchange of ideas, knowledge and information

January 2010


Chicago Section IFT Members Attend IFT Strategic Leadership Forum Nine members of Chicago Section of IFT including the current Chicago Section IFT Leadership Team recently attended IFT’s Strategic Leadership Forum at Rosemont, IL on December 3-4, 2009. The sessions blended presentations on professional and leadership development. We had an opportunity to interact with the members of the IFT Board of Directors, the IFT Student Association, the IFT Foundation Board of Trustees and volunteers serving on some of IFT’s key work-groups. The main focus of this Strategic Leadership Forum was on:

Social media and how it is changing the ways that we live and work

Generational leadership and how you can effectively work with the three generations in today’s workplace

How to rediscover and reignite your purpose and passion to build your personal brand

Strategies for being an authentic communicator

Innovation styles and how you can use your personal style to generate new ideas, work with others and be a change agent

The tools and subject matter presented during this forum will be very useful in making the Chicago IFT Section leaders more vibrant and pro-active in meeting our membership needs.

December Holiday Party Highlights

What a magical evening…the weather cooperated (no snow/ice to impede our journey) and we had such fun tasting chocolates from Long Grove Confectionery Co. and wines from Wirtz Beverage/Chicago Wine Merchants that were perfectly paired! The recom-mendations were:

1. An orange truffle enrobed in milk chocolate, paired with Bridlewood Viognier; 2. A shortbread cookie enrobed in milk chocolate with Christmas nonpareils paired with

Charles de Fere “Cuvee Jean Louis;” and, 3. A sea salt caramel enrobed in dark chocolate paired with Haut Nadeau Prestige.

Both companies generously donated all the wine and chocolate and provided the speakers for this event. Thank you again to Kelly Matson and Long Grove Confec-tionery Company, and, Dave Bennett, Wirtz Beverage/Chicago Wine Merchants! You can tell from the pictures that we all had a wonder time!

Our speakers, Kelly Mattson from Long Grove Confectionery and Dave Mattson from Wirtz Bever-age/Chicago Wine Merchants

Back row: John Ruff, Uwe Nienaber, Atul Khare, Jerry Volkman, Daniel Best Front row: Diane Dawson, Linda Kragt, Katie Ellsperman, Pam Vaillancourt

January 2010


SAVE THE DATE – Monday, February 8, 2010

"Connected Innovation" by Donald Smith, Digital Media Ethnographer, General Mills

Our February meeting speaker, Don Smith, recently took on the assignment of Digital Media Ethnographer to help docu-ment the process of accelerating innovation through what Don calls connected innova-tion. These areas of connected innovation could include web sites and services such as: Facebook, LinkedIn, Twitter, MySpace, and other Social Media. Don has over 13 years of experience as an engineer, product developer, and process engineer at General Mills and is excited to return to the Chicago Land area for our meeting. Join us at Carlucci’s in Rosemont, IL to learn more about this intriguing concept.

COMMUNITY SERVICE CSIFT will be doing a new service project this year. Starting with our February meeting, we will ask members to bring non-perishable food items and wrapped personal care items to meetings for donation to a local charity. Do you want to suggest a charity? Please submit the charity or charities you feel would be a good fit for CSIFT to [email protected]. With 8 dinner meetings per year we may sup-port one charity all year, or several different charities. Write me with your ideas!

ARE YOU A FOOD INDUSTRY PROFESSIONAL IN TRANSITION?

DO YOU WANT TO IMPROVE YOUR JOB SEARCH SKILLS?

The Members in Transition committee has been established to provide job search skills training, particularly focused on the current challenging economic environment.

Through the resources of the CSIFT and other professionals, you will learn to create opportu-nities for yourself and gain the skills you need to succeed in your job search. If you are unemployed, underemployed or oth-erwise in transition, please contact Sanford Wogel, [email protected], 773.255.4597.

Date / Theme Speaker Location

Monday, January 11, 2010 Robert Marshall PepsiCo Plaza, Chicago VP R&D, McDonalds Corp.

Monday, February 8, 2010 Don Smith Carlucci’s in Rosemont General Mills

Tuesday, March 9, 2010 Dr. Carl Winter AACT/ CSIFT Joint Dinner Meeting Theme: Food Safety & Toxicology UC Davis, CA Double Tree, Oak Brook

Monday, April 12, 2010 Harold McGee CSIFT Student Recognition Night Author, The Curious Cook Location TBD

Monday, May 10, 2010 Tanner Lecturer Hilton Hotel Rosemont






January 2010

Welcome to the Newest CSIFT Members

CSIFT and CHEM PHARMA Alliance The ChemPharma Professional Association (CPPA) has a local chapter that approached CSIFT to have an alliance between our two organizations. At our December Executive Committee meeting, we offi-cially endorsed this relationship and will have infor-mation in our Newsletter and on LinkedIn for at-tending their meetings and networking events (one is listed in this Newsletter!) To learn more about ChemPharma, go to: http://www.chempharma.net/. From their Website: ChemPharma® Professional Association - Bringing senior level business and technical profes-sionals from chemical, pharmaceutical, life sci-ences, and allied industries together to foster ca-reer and personal success through sharing infor-mation and building relationships. One big advantage for this alliance is that we can attend their meetings at their member price! Please take advantage of this opportunity.

Marvin Berger Creative Harvests Ann Boyrazian AIT Labs, Inc. Robert Burge Chefmaster Christina Coles Yiou Deng Maggie Evenson Michael Friesema Edward Frizelis Cari Ishida Geosyntec Consultants Qiaer Jin Mike Jones McCormick Ingrid Jorud Olivia Kelvin Sara Lee Corporation Timothy Leathers USDA-ARS-NCAUR Vukasin Levakov Merisant Gayle Lopez Prism Business Solutions Dawn Merrill Oregon State University Marty Pickering Dinpak Packaging Solutions Sandra Putz Fuchs North America Kristen Rapp Zentis Food Solutions Courtney Refakes Stacy Schnetzka Potashcorp Laurie Schubert Jared Sugden Yuma Tani Matsutani America Inc. Julie Thompson Griffith Laboratories Nancy Tworek Kraft Foods Jason Wan NCFST Huan Xia Penn. State University

ChemPharma® Professional Association - Bringing senior level business and technical professionals from chemical, pharmaceutical, life sciences, and allied industries together to foster career and personal success through sharing infor-mation and building relationships.

Chicago ChemPharma Evening Event Monday, January 18, 2010 - 6:00pm-9:00pm

Pompei Restaurant, 17W744 22nd St., Oakbrook Terrace, IL 60181 630-620-0600

$25 for members and $30 for non-member guests (ON-LINE REGISTRATION PRIOR TO Jan. 11) $30 for members and $35 for non-member guests (ON-LINE REGISTRATION Jan 11 – Jan 17) $40 for members and non-members (DAY OF EVENT – Jan 18)

Speaker Biography: Dr. Stephen DiBiase: Steve has been a Corporate Officer, Sr VP and Chief Scientific Officer of JohnsonDiversey Inc. for the past five years. He has extensive expertise in R&D leadership, new business and product development leading to revenue growth, is knowledgeable in strategy and organizational development, and is passionate about the innovation process. Prior to JohnsonDiversity, he spent over 10 years with Lubrizol Corporation as VP of R&D. He has his PhD in chemistry from Pennsylvania State University. To register for this event or for more information about ChemPharma go to www.chempharma.net

We network for success!

http://www.cptest.org/

http://www.chempharma.net

CFAR Committee Update: 12-15-09 Nate Matusheski, C-FAR Committee Chair

The Chicago Section IFT is an organizational member of the Illinois Council for Food and Agricultural Re-

search (CFAR), an organization that administers public research funding from the State of Illinois to advance science and foster innovation in the fields of Agriculture and Food Production. Since the establishment of CFAR in 1993, and enactment of the Food and Agriculture Research Act in 1995, the state appropriation for this research area has been as high as $15 million. In recent years this funding has declined to the FY 2009 level of only $2.275 million. For this rea-son, new research grants were not administered in 2009.

On July 28th, CFAR was informed that the FY2010 appropriation has been zeroed-out in the Illinois state budget. The future existence of the CFAR organization is dependent upon the reinstatement of this appropriation. The CFAR Board of Directors was not able to have this funding reinstated at the recent General Assembly veto sessions in October. However, at this time it was made clear that the Governor has the discretionary funding to restore the CFAR appropriation.

While there are limited ways in which our organization can assist CFAR in these difficult times, a letter of sup-port sent from the individual members of the Chicago Section IFT to Governor Quinn will reinforce the importance of this vital program. As your CFAR committee chair, I urge each of you to write to Governor Quinn. I’ve provided a template letter which is on the CSIFT Website, http://www.chicagoift.org . Letters to the Governor may be mailed to the address provided below (preferred) or submitted electronically on the Illinois.gov website.


January 2010

The Winners of the Santa Hat Centerpieces from Long Grove Confectionery from the December Holiday Party

Pictured above: Alberto Lopez, Steve Feinberg, Olivia Klose, Liz Suter, Saraya Gabel, Fred Mosier, Kristen Schmitz, Brad Graham, Jean Heimann, Bill Becht, John Smith, John Chambers, Allan Johnson, Teresa Ploetz, Krista Ruhnke and Jennifer Lee.

January 2010


Chicago Section IFT Executive Committee Meeting Minutes Date: Monday, December 14, 2009

Place: Westin Chicago North Shore, Wheeling, IL, Time: 4:00—5:00pm ATTENDING: Laura Colby, Uwe Nienaber, Diane Dawson, Pamela Vaillancourt, Nate Matusheski, Dan Best, Joe Stout, Linda Pe-rucca, Atul Khare, Gerald Bard, Krista Ruhnke,Vijay Arora, John Chambers, Jan Miller, Bill Becht, Lynnda Nelson, Laura Gray, San-ford Wolgel, John Budin, John Schuette, Bob Raynor, Mona Reinhard. Call To Order- Chair- Diane Dawson called the meeting to order at 4:00 PM. Approval of Minutes- Diane Dawson for Jennifer Padilla A motion was made to approve the September 2009 minutes. The motion was seconded and approved. Chair’s Report- Diane Dawson Dawson updated the board on progress of Committees, and requested that committees plan in -person meetings. Chairs please con-tinue to submit meeting reports prior to the ExCom meeting. Chair Elect/Program Chair Report- Pam Vaillancourt The program topics/speakers is completed for the remainder of the year. Dianne Dawson commented that this might have been done in record time. Pam has been establishing an archive of past topics and speakers so as to not duplicate them and to help future Chair Elects in their efforts. She is also creating a pool of speakers/topics and is asking for members’ suggestions. Lastly, it was agreed that the Chicago Section could pursue strategic alliances with other area professional organizations in which we/they would cross promote meetings and allow attendance at each others’ meetings at the discounted member prices. Logistics on how to allow for such registrations using our website are being determined. Treasurer’s Report- Uwe Nienaber Final numbers for Supplier’s Night profits need to be entered. The decision to collect exhibitor fees all at once and up front has re-sulted in less work for all involved, and an immediate pool of funds available. House Committee- Jan Miller The January meeting at the Pepsi facility in downtown Chicago was chosen for easy transportation during a month historically bur-dened with bad weather. With multiple alternatives of public transportation and ample parking, there should be less issue with getting to the meeting. It is very important for members to pre-register for this meeting because using the corporate chef and this type of facility allows for a little less flexibility. There is, however, room for 150-200 attendees. February will be at Carlucci’s in Rosemont. March will be the joint meeting with AACT at the Doubletree in Oak Brook. April should be on the South side of Chicago or Southern Suburbs and the committee is seeking suggestions. Since it is student night, it would be best to find a venue closer to Champaign-Urbana. Lastly, this month’s meeting included the first-ever Supplier Sponsors, Caremoli-USA.

2009 Supplier’s Night- Joe Stout The overall report is complete, but individual sub-committee reports are expected soon. Mike Gough and Mike O’Hare deserve spe-cial recognition for their superb work and extra efforts in coordinating volunteers; an especially large task for this function. Joe also announced that after many years of being the Chair of this event, he is expecting to be a Co-Chair next year. This will allow for a complete succession in the following year. C-FAR- Diane Dawson for Nate Matusheski Nate submitted a draft of a letter to be sent to acting Lieutenant Governor Quinn on behalf of CSIFT indicating our support to continue CFAR efforts. Good comments were collected but no vote was required. Scholarship- John Budin Mike Wanous and John Budin attended a scholarship awards ceremony in Champaign Urbana on behalf of the CSIFT and their grant-ing of the Jonathan Balwin Turner Scholarship to four deserving students. Minuteman- Diane Dawson for Jim Anderson Our communication amongst target companies and the general membership continues to improve; seeking support of corporate man-agement and their encouragement for attendance at CSIFT events and meetings. Nominating-Diane Dawson for Anna Lovis Anna has completed a ballot with a Treasurer TBD (may ultimately be appointed) and 6 ExCom candidates for 3-4 open positions. A motion to accept the ballot was made, seconded and approved. Long Range Planning – Jerry Bard The member survey administered this year revealed answers very similar to those given to a previous survey in 1996. This raises the question as to whether enough is being done to address these repeating themes. In order to better address specific issue, a subcom-mittee called the Strategic Planning Sub-Committee has been formed. Although final recommendations are expected to be presented in April or May, the sub-committee is ready to launch its first pilot program. Strategic Planning Sub Committee – Atul Khare The first pilot program will offer alternative opportunities to network and learn deeper technical information than is typically presented during dinner meetings. There was much discussion around timing of such events but the board was encouraging overall and the first event may occur in February, with a potential second event by year’s end. New Items – Pam Vaillancourt The January meeting may include a call for food donations for a local food bank. The meeting was adjourned at 5:05 p.m. *** Submitted By: Krista Ruhnke Editor’s Note: These Executive Committee minutes are provided for early member information, but are not yet approved and are subject to correction.


January 2010

Lisa Ruhland Dave LeVally NEWLYWEDS FOODS MAYS CHEMICAL COMPANY Phone: 773-292-7509 Phone: 847-949-4433 Fax: 773-292-7643 Email: [email protected] Email: [email protected] Linda Perucca Gary Wills KRAFT FOODS NORTH AMERICA INC REGAL FOOD INGREDIENTS Phone: 847-646-3821 Phone: 708-214-6689 Email: [email protected] Email: [email protected] The Employment Committee publishes this portion of the newsletter as a free service to Chicago Section members. Because we cannot control the information supplied to us, no guarantee can be made of its accuracy. Additional information on a particular listing can be obtained by contacting one of the people listed above. Please submit ads for the February newsletter by January 14, 2010.

OPEN POSITIONS

A. FLAVORS ACCOUNT MGR: Responsible for promoting & selling a variety of flavors & flavor concepts and delivery systems. Assist in developing sales strategies to satisfy business plan objectives as well as to maximize sales opportunities. Provide ongoing customer service and follow up. Requirements: Technical degree in Food Science or related field. Min. 3 – 5 yrs. flavor sales experience.

B. FOOD SCIENTIST (OHIO): Responsible for developing formulas, processing procedures & specs for new products, product enhancement & cost reduction products within a USDA facility. Provide technical support to marketing, sales, operations, culinary & external customers. Requirements: Min. BS in Food Science or equivalent. Advanced degree preferred or Culinary degree w/strong technical background.

C. DIRECTOR, INDUSTRIAL ACCOUNTS: Provide strategic, analytical, tactical leadership & achieve budgeted sales volume targets w/assigned existing and new industrial customers. Achieve/exceed assigned volume & profit goals while executing company strategy in processor/industrial channel. Requirements: Min. 4 yr. degree, 10 yrs. experience, in-depth understanding of R&D & QS.

D. ACCOUNT DIRECTOR: Develop & implement territory’s strategic & tactical sales plan to accommodate corporate & regional goals. Utilize Miller Heiman strategic & conceptual selling. Lead & communicate territory forecast & margin. Develop & implement territory long-term customer and product strategies. Requirements: Bachelors degree and 5 years related sales experience.

E. SENIOR CONSULTANT: R&D/Consulting organization focusing in the confection, food, bakery, snack food & pharmaceutical market. Ideal

candidate would be degreed or possess a min. 7 – 10 yrs. exp. Area disciplines are Food Science, Nutrition, or the Sciences. Some travel possible.

F. TECHNICAL SUPPORT/APPLICATIONS: R&D/Consulting organization focusing in the confection, food, bakery, snack food, &

pharmaceutical market. Candidate could be entry level or 3 – 5 yrs. exp. in related fields. Degree preferred but not mandatory.

G. FOOD TECHNOLOGIST: Develop or improve formulated foods for the foodservice industry and follow the development from scale up through test production. Family owned business specializing in private labeled canned foods, flavor bases and spice blends. Requirements: BS Food Science.

H. QUALITY CONTROL/PRODUCT DEVELOPMENT: Entry level quality control position. Prepare nutritional data, specifications, MSDS, etc.

Prepare in-plant raw material and finished goods check, sanitation monitoring, documentation filing. Prepare samples. Prefer BS Food Science or related field.

I. ACCOUNT EXECUTIVE: N. Ill. Flavor manufacturer seeks AE for S. Ohio territory. Maintain & expand existing business (75%) and generate

new business (25%). Develop relationships and expand business with each customer. Interface with R&D, purchasing. Requirements: BS Prefer biology/chemistry. Masters a plus. 3 – 10 yrs. industrial sales exp. after having 3 – 5 yrs. technical exp.

J. SALES REPRESENTATIVE: Growing food ingredient importer and distributor seeks to fill full time sales representative position for the

Chicago land region market. Office will be from home in the region. Develop new accounts & manage existing accounts. Previous sales experience in food ingredients required. Minimal overnight travel. Ideal candidate will be a motivated self-starter.

Continued on page 9

CSIFT EMPLOYMENT COMMITTEE NEWSLETTER


January 2010

K. SALES REPRESENTATIVE: Chicago base covering the Midwest states. Requirements: 10 yrs. food industry experience with 5 yrs. sales ex-perience, preferably with flavors or colors.

L. RESEARCH FLAVOR CHEMIST: Work in long & short term flavor research projects bringing innovation, new technologies & knowledge to

the group. Manage multiple priorities & timelines. Use strong technical and problem solving skills to approach complex projects. Require-ments: Ph.D. in Food Science or related and 7 plus years relevant experience. Certified flavor chemist with 10+ years savory.

M. DIRECTOR OF QUALITY: Lead and oversee the quality management system and staff for the entire supply chain including food safety pro-

grams, GMP, lab practices, sampling plans, etc. Report directly to the VP of Quality Innovation Research & Development. Requirements: Bachelors in Chemistry, Biology, Micro, Food Science or related field. Masters a plus. 5 – 10 years food mfg exp. as QC/Assurance Mgr.

N. FOOD SCIENTIST: Develop flavors & Beverage formulations, manufacturing procedures and specifications for new products, product en-

hancement, quality improvement & cost reduction projects. Requirements: BS, MS is a plus. 10+ yrs experience in R&D/Innovation role with a flavor/beverage company along with strong technical expertise in flavor chemistry, composition & functionality.

O. REGULATORY MANAGER: N. Illinois flavor company seeking regulatory manager with an ingredient or flavor background.

Job Seekers 1. SENIOR FOOD SCIENTIST: 20 years experience in formulation development, product development and plant scale-up, customer technical

service, analytical analysis and quality control. Areas of expertise include starches and sweeteners, gluten-free bakery, processed meats, salad dressings, sauces and gravies. Special interest in functional food development.

2. PROCUREMENT SPECIALIST: 19 years of progressive experience & responsibility with proven success in the areas of procurement, mainte-

nance & inventory control. Experience managing multiple categories including flavors, color, seasonings, etc. Well rounded and capable of handling high spend budgets and generating cost savings.

3. R&D Director/VP: MS in Food Science. Successful in translating food technology, culinary knowledge and innovative ideas into commercial

success. Extensive R&D, LEAN manufacturing and QA experience in the categories of ingredients, flavors, frozen, shelf-stable & deli-fresh meats, bakery, snacks, sauces, dressings, seasonings, entrees & appetizers for CPG, National Restaurant accounts and club stores. Managed budgets, cost savings & hiring.

4. SENIOR FOOD TECHNOLOGIST: Experienced in product innovation; sensory evaluation; QA/QC; wide spectrum of products, including

meat, carbonated beverages, private label supermarket products. Consulting experience in food & chemical products for Fortune 500 com-panies. Excellent oral and written communication.

Attention Suppliers and Consultants

The Chicago IFT Executive Committee has authorized the availability of limited ad space in the monthly FOOD BYTES Newsletter.

Advertise your company’s products or services (or yourself) for a low, low price on a per monthly basis.

Submit a business card or ready-to-print larger ads by Octo-ber 15th for the November issue. Pay online www.chicagoift.org (shopping cart) and send your ad to [email protected]. Ads should be jpg or pdf format.

Pricing Information

Business Card (4” x 2”) $30

¼ Page (4” x 4”) $50

¼ Page (8” x 2”) $60

½ Page (8” x 4”) $90

*Rates quoted are on a per issue basis *All ads will be 4-color

*Limit of 25% of total newsletter space per issue– first come, first served

February 2010 Newsletter Submission Deadlines

Monthly Newsletter submissions need to be: 1. Fully typed for publication (subject to editorial review and space available), and 2. Submitted by the deadline via email to both Co-Editors & the Office Staff member below.

Sue Monckton, Co-Editor Dean Duxbury, Co-Editor Marty Roth, IAMI Business Office Phone: 630-784-0708 Phone: 630-834-5256 Phone: (630) 916-4960 E-Mail: [email protected] E-Mail: [email protected] E-Mail: [email protected]

Reminder: February 2010’s articles will be due on Thursday, January 14th.

Advertise your business or company in this newsletter!


January 2010

January Dinner Meeting Reservation Form Monday, January 11, 2010

PepsiCo Plaza 555 W. Monroe, Chicago, IL 60661, Café on the First Floor

312-821-1000

Walk-ins are welcome, but you MUST have a photo I.D. if you do not pre-register.

To Receive the Discounted Rate, Reservations MUST BE RECEIVED by 5:00pm on Thursday, January 7, 2010

Please register for the dinner online at www.chicagoift.org OR

Complete the information below and send by mail.

$50 Members $60 Non-Members, Walk-ins, or after the January 7th deadline,

$25.00 Students, Emeritus & Unemployed Price includes TWO FREE drink tickets for beer & wine, hors D’oeuvres, Dinner Buffet

and unlimited Pepsi products throughout the evening.

Name:______________________________________________________________ Company Name:______________________________________________________ Address:____________________________________________________________ Street City State Postal Code

Email:______________________________________________________________ Phone:_____________________________________________________________ Is this your first time attending a Dinner Meeting? Yes No To pay by check, please complete this form and mail your check to: Chicago Section IFT P.O. Box 926 Lombard, IL 60148 (630) 916-4960

http://www.chicagoift.org/






January Dinner Meeting Monday, January 11, 2010 February Dinner Meeting Monday, February 8, 2010 March Dinner Meeting Tuesday, March 9, 2010 April Dinner Meeting & Student Night Monday, April 12, 2010

Chicago Section IFT P.O. Box 926 Lombard, IL 60148

Chicago Section IFT January Dinner Meeting · 2018. 1. 9. · Tossed Baby Field Green Salad ......

Documents

Transcript of Chicago Section IFT January Dinner Meeting · 2018. 1. 9. · Tossed Baby Field Green Salad ......