The Power of Culinology in the Ingredient Industry
Presented in Partnership with
May 4, 2022 at the NYIFT Suppliers Day
6:30 – 7:00 pm
Meadowlands Expo, Secaucus, NJ
Registration Link: https://nyift.org/attendee-registration/
For the first time in many years, we will be holding an In-Person After-Show presentation in partnership with the Research Chefs Association. This session is free to attend and will be followed by a reception from 7:00 – 8:00 pm. This session will not be recorded, nor live-streamed.
The presentation will cover the strategy plans of ingredient companies and how it relates to securing new business, how skill sets and team members are evaluated to align to the strategy plan. She will then discuss the roles and skill sets of a Chef versus a Food Scientist and how they are used to gain business. The presentation will also include the challenges of culinology in the ingredient business and how success is driven by “You”.
Ms. Sheila Jones is Sr. Director of Product and Quality Systems at WRGroup. Her first restaurant position was in a small local pizza shop in Annapolis, Maryland. She has held culinary positions in award winning hotels and restaurants. She went on to obtain her Food Science Degree and her first role was Application Chef for the ingredient division of Nestle. Most recently, she was the Executive Director managing both the ingredient (True Dairy Specialty Ingredients) and finished product divisions for Advanced Food Products. She is a certified John Maxwell Coach, Speaker, and Trainer as well as an award winning children’s book author.
Come for the Show …. Stay for the speaker! This presentation is free to all who attend the NYIFT Suppliers Expo on May 4.
