Conference Session"Full Steam Ahead/Healthy Cooking - Go Green & Save Big!"
Key Areas: Operations
Session: Session A - Friday November 10, 2017: 8:00 a.m. - 9:00 a.m. - 100
Speaker(s): Anne B. Gennings DTR, CDN - Food Service Consultant, Gennings Associates
John Pennington C.S.C. - Executive VP Sales & Marketing/Corporate Chef, Accutemp Products
Objectives: Participants will learn how to research/select energy efficient food service equipment based on independent and un-biased results. They will gain hints and tips for cooking with steam, and be informed about the different types of steamers on the market.
Description: Rock with us, eliminate stress, harness your power and save your program $$$! We will share the evolution of steam, going back in time to the when and how steaming began. We will follow steam's progress throughout the decades and up to today's energy saving steamer. We'll show you how to prepare food faster, more nutritious and tasty, which adds up to satisfied customers and increased participation. Participants will learn how to research all kinds of energy efficient equipment, based on independent and un-biased test results. We will promote a positive learning experience through slides, videos, sound, music, games, prizes, handouts and discussions.
Anne B. Gennings DTR, CDN - Food Service Consultant
Anne is a Registered Dietetic Technician (DTR) and a Certified Dietitian/Nutritionist (CDN).
Anne has an Associate Degree from the State University at Morrisville and a Bachelor's Degree from Empire State College with a major in Nutrition Management and Administration.
She was a School Food Service Director for the New Hartford Schools in New York State.
Anne is a member and Past President of the NYS Dietetic Assn. and a member of the Association of Nutrition & Dietetics. She is a member and Past President of the NYSNA and was President of the SNA (ASFSA) in 1990-91.
John Pennington C.S.C. - Executive VP Sales & Marketing/Corporate Chef
Having Associates Degrees in both Accounting from International Business College and Culinary Arts from Sullivan University, John has been involved in the Food Service Industry since 1989. This understanding of both business and culinary arts has lead John to different careers within the Food Service Industry, from Sous Chef to Marketing Associate, and his current Position as Vice President Territory Sales and Corporate Chef with AccuTemp Products, Inc.
John is actively involved with the American Culinary Federation, American Academy of Taste, the Dietary Managers Association, and is a ServSafe Instructor. Most recently John has gained the title of Certified Food Service Professional from NAFEM. John was also involved with the writing and production of the 2006 Marcom award winning promotional DVD from AccuTemp