Category: 2018 Page 3 of 6

Chief Executive Officer
Produce Technical Services

In 1988 Dennis Kihlstadius started Produce Technical Service, a post-harvest consulting firm. He has worked with wholesalers, retailers, food service providers, and produce organizations around the world on temperature management and fruit ripening programs for several commodities including strawberries, lettuce, potatoes, avocados, pears, tomatoes, kiwis, and mangos. He has also been an instructor of the U.C. Davis Ripening and Fruit Management Course for the last fourteen (14) years.

Vice President, Editorial
Produce Business

Currently the vice president of editorial for Boca Raton, FL-based Phoenix Media, publisher of Produce Business, Deli Business and Cheese Connoisseur, Ellen Koteff is an award-winning journalist and communications expert specializing in the foodservice industry.

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Corporate Consulting Chef
Gordon Food Service

Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service. Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of Culinary Specialists. He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events in both the U.S. and abroad, and executes restaurant research tours throughout the US.

President
Farmer’s Daughter® Consulting, Inc.

Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. Amy has worked for Dole Food Company, the California Walnut Commission, and The Culinary Institute of America. Today she works for a variety of clients across the food system, including seed companies, commodity boards, national brands, colleges, and restaurants. She writes a monthly column on foodservice and flavor issues for Produce Business.

Owner
KeepSafe Food

Mary Angela spent 15 years as Nutrition Services Director at Ohio State University Wexner Medical Center and the last 13 as a healthcare administrator. Mary has served as president the National Association of Healthcare Foodservice Management, the State of Ohio’s Dietetic Association and now, as a delegate to the Academy of Nutrition and Dietetics on behalf of dietitians in leadership roles. This year at NRA, she was selected as a FES Top Achiever Award. She earned an IFMA Silver Plate and serves on their Education Foundation’s scholarship board. Mary is a small business entrepreneur, owner of KeepSafe Food, offering products for personal food safety.