Seminars at the Spring Food Show

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Upper Lakes Foods encourages you to get innovative with your menu and be inspired to be amazing. That’s why we are hosting four seminars on the day of our Spring Food Show, Tuesday, May 5th. They take place in the Gooseberry Falls rooms at the DECC, just to the right of the registration area. Here’s what we have in store for you!

9:30 A.M. – 10:30 A.M. 2015 Trends and Beyond

Food industry experts have identified dozens of trending foods, flavors, and dining experiences for 2015. Upper Lakes Foods’ specialists are highlighting the top 5 foodservice trends and will give you ideas on how you can profit from consumers’ evolving tastes.

Speakers: Carl Stanley (ULF Culinary Specialist) and Jeff Flaherty (ULF Operations Specialist)

Gooseberry Falls Room #3

10:45 A.M. – 11:45 A.M. – The New Dining Practice Standards

Explore the benefits of a liberalized diet, the CDM’s role in collaborating with Registered Dietitians and how to meet the regulatory requirements of evidence-based, professionally recognized standards.

Speaker: Sue Zins (CDM, CFPP)

Gooseberry Falls Room #2

12:00 P.M. – 1:00 P.M. – What’s New With Local Foods?

This seminar will provide insight into what “local” means and why consumers choose local foods. Learn about the Minnesota Grown program, Farm to School, and what resources are available to you to find and market local products.

Speakers: Paul Hugunin and Zoe Hastings (Minnesota Grown)

Gooseberry Falls Room #1

1:15 P.M. – 2:15 P.M. – Food Safety – The Fork Stops Here

Learn about the most common food borne illnesses, the importance of temperature control, and discover the idea of “farm to fork” – how food safety begins at the farm and is upheld all the way to the table.

Speaker: Sue Zins (CDM, CFPP)

Gooseberry Falls Room #2

1 clock hour for each seminar has been applied for Dietary Managers, Registered Dietitians, DTR’S, MN/WI school nutrition and nursing home administrators.