Oregon Section
Institute of Food Technologists
Newsletter
| May 2012 |
Volume 62 Issue 7 |
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Oregon Section Institute of Food Technologists Newsletter |
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inside this issue: |
Message from the Chair ... Brian Campbell | |
| Meeting Speaker, Topic and Biography | ||
| It's Election RESULTS Time! | ||
| May Meeting Details | ||
| OSIFT 2011-2012 Executive Committee |
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Message from the Chair Brian Campbell |
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I have been considering the make-up of our sections Executive Committee recently and I have come to the conclusion that we are well prepared to ride the wave carrying us to the future rather than have it bury us into a reef.
Take a look at the newly elected members of our Executive Committee and also the names of the people who ran but did not win the election. We have a lot of very bright young people helping to lead our section into the future. They are proof that our sections strategy for the last several years to develop our relationships and involvement with the students at OSU is an unqualified success.
Most of our membership is aware that we have been participating in a Pilot Program with National IFT. We have discussed it many times but I am not sure exactly how many people consider why the Pilot Sections exist. Pilot Sections exist because National IFT is trying to change and adapt to remain being a relevant and vital organization in the future. Our new leaders, both elected and waiting to be elected next time are embracing the National IFT and the direction it wants to go. I am looking forward to being a supportive old fogey and doing whatever I can to help them succeed.
Brian Campbell |
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Always Let The Chicken Lead Kevin Higar Director of Research and Consulting Services, Technomic
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Kevin Higar is the Director of Research and Consulting Services for Technomic. He is the author of the industry-acclaimed 2012 book “Always Let The Chicken Lead”, which integrates light-hearted storytelling of his travels around the country researching restaurants of all shapes and sizes, and how that exposure led to the identification of seven key NOWs, or Nuggets of (Restaurant) Wisdom, all successful restaurants embrace. Kevin is a frequent speaker at a wide variety of foodservice events, and has been a featured speaker at every Culinary Institute of America campus. Kevin is currently writing an on-going column for FARE magazine entitled Hot Trends, Cool Concepts and has been cited in other publications such as USA Today, The New York Times, QSR Magazine, Nation’s Restaurant News, the Dallas Morning News, Convenience Store News, Food Management, and Restaurant Hospitality. Prior to joining Technomic in 2006, Kevin was with Brinker International for almost thirteen years, most recently as the organization’s Corporate External Strategist. During his tenure, he worked extensively with every Brinker brand, including Chili’s, Macaroni Grill, On The Border, Maggiano’s, Corner Bakery and Big Bowl. |
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It's Election RESULTS Time! |
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| It is with great pride and pleasure that I announce the results of this year's election. Please introduce yourself to them at the next meeting. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Linda Wechsler OSIFT Chair Elect Term: 2012-13
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Angela Daniels OSIFT Treasurer Term: 2012-13
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Amber Barnard OSIFT Secretary Term: 2012-13
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Norm Jager OSIFT Member-at-Large Term: 2012-14
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Susan Murray OSIFT Member-at-Large Term: 2012-14
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Respectfully submitted, |
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May Meeting Details |
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Meeting Date: |
May 8, 2012 |
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Location: |
McMenamins Wilsonville Old Church & Pub 30340 SW Boones Ferry Road Wilsonville, OR 97070 (503) 427-2506 |
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Times: |
4:30 PM Executive Committee 5:30 PM Social Hour/Registration 6:30 PM Dinner 7:30 PM Speaker and Section Awards |
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| Registration Fee: |
Oregon Section Member Advance Registration: $25.00 Non-Member Advance Registration: $30.00 At the Door Registration: $30.00 Students Advance Registration: $13.00Students At the Door: $18.00 |
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| Buffet Dinner: |
Fresh baked biscuits & rolls Seasonal Fruit Display Hogshead whiskey baked beans Mixed green salad Country French potato salad Steamed vegetables Ale-marinated sirloin steak Grilled salmon fillet Tiramisu Torte Vegetarian meal provided upon request. |
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| Registration: |
Deadline: Thursday, May 3, 2012 |
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| For map to the venue, click here and then find Wilsonville Old Church & Pub. | ||
| Send your menu choices to Debby Yacas at deborah.yacas@oregonstate.edu | ||
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OSIFT 2011-2012 Executive Committee |
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| Past Chair: |
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Joanne Barnard Oregon Fruit Products LLC (503) 551-1077 joanneb@ofpc.com |
| Chair: |
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Brian Campbell |
| Chair Elect: |
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Dawn Merrill Kerr Concentrates dawn.merrill@kerrconcentrates.com
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| Secretary: |
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Zak Wiegand
zak@oregonspice.com |
| Treasurer: |
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Angela Daniels Oregon Freeze Dry (541) 926-6001 angela.daniels@ofd.com |
| Member at Large: |
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Jennifer Hovinga Kelly Scientific Resources (503) 245-4533 hovinjj@kellyscientific.com |
| Member at Large: |
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Kim Hutchinson |
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Member at Large:
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Linda Wechsler |
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IFT accepts and adopts the concept of diversity which views society as a mixture of all backgrounds, each with a unique contribution. IFT seeks to retain and celebrate individual differences and therefore will not discriminate, based on race, color, gender, sexual orientation, age religion, national origin, disability, or veteran status. |
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The Oregon Section Institute of Food Technologists Newsletter is published seven times each year (October through May) as a service to its members. Joanne M. Barnard, OSIFT Newsletters |
