|
|
February 5-9, 2013. NAFEM is the North American Association of Food Equipment Manufacturers. The NAFEM Show attracted thousands of Food Service Equipment and Supplies Professionals, largely equipment and supplies end-users, dealers and distributors. Restaurants were a big constituency, but they also need to prepare food in schools, colleges, airports, hotels, business facilities, military locations, prisons, clubs, cruise lines and places of entertainment. Retailers also got a look-in, with delegates from gourmet shops, supermarket chains, convenience stores, organic grocery outlets, ethnic food stores and more. Talking points included “Pumping up the Veggie Volume”, fresh fruit’s place on menus and shelves, ethnic inspirations such as African cuisine… For instance, did you know that Ethiopians eat their meals on big “plates” made of hard-baked bread? You eat the food, and then the plate…
May 1-3, 2012. USFS is the U. S. Food Showcase, a meeting place for the buyers and traders who promote their food products in an international market. This trade show was specially crafted to promote food-related products and to increase the rate of export. The U.S. Food Showcase attracts buyers from every major market, featuring appetizing new products for virtually every category. Buyers could access a broad array of sector opportunities, from supermarkets and convenience stores to restaurants and food service companies to specialty shops, with products covering beverages, health foods, canned goods, dairy products, meats and snack foods. There were education programs in research, industry relations and public affairs, all mounted on behalf of 1,500 member-retailers and wholesalers. Makes you hungry just to think about it…
Mar. 11-14, 2012. The American Culinary Federation (ACF) is a professional organization for chefs and cooks. It was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club, and the Chefs de Cuisine Association of America. Since its inception, it has been an organization based on promoting the professional image of American chefs worldwide, through education of culinarians at all levels. ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. Food for thought….
Mar. 11-15, 2012. Pizza is not just a food, we learned. It’s a religion. ”You could feel the energy and pizza enthusiasm from the moment you walked into the Las Vegas Convention Center”, said the organizers. We learned about new ideas such as American-Pan and Italian Style. (Wait, “Italian-style” pizza is something new? Like pizza originated in New Zealand or something?). We were told about the pivotal role of marketing and branding in the carry-out and delivery niche. Cook-offs produced the required crop of winners and also-rans. The climax was the World Pizza Games Finals & Rockin’ Party where attendees and exhibitors gathered for food, drink, music and fun to honor the night’s winners. Okay, you wanna eat that pizza, or wear it?
-
-
Vegas look-a-like Marilyn at Pizza Expo
-
-
Dough Stretching contest
-
-
Ahhh Samples
-
-
Vince Neil took a wrong turn from NCB and ended up at the Pizza Expo
Feb. 18-22, 2012. AFFI-Con is all about Frozen Food, though the “Surf’s Up” signs everywhere might have suggested it was about surfing… Attendees were invited to lend their voice to the frozen foodstuff dialogue by participating in committee meetings and educational sessions, and supporting the work of the Frozen Food Foundation by playing in the golf tournament or running in the 5K race. Golf was a big deal at this show, as witness keynoter David Feherty, CBS golf analyst and former PGA professional. David retired from professional golf in 1997 and became a golf analyst for CBS Sports. Known for his wit and humor, David has arguably become golf’s favorite announcer. In addition to his broadcasting duties, David has written five books, several of which were New York Times Best Sellers. Oh, and BTW, frozen prawns actually make lousy golf tees….
Jan. 15-18, 2012. The NWFPA “SOLUTIONS Marketplace” attracts a mix of food industry decision-makers from across the Northwestern USA, Canada and the rest of the United States. The event attracts a diverse range of food industry professionals, including CEOs, plant managers, purchasing managers, production and quality assurance managers, engineers, and sales/marketing managers, as well as mechanics on the production floor. They come to attend industry-relevant conference sessions and to see and experience the latest technology, systems and related information. Attendees also gain valuable ideas and insights from face-to-face contact with representatives from the world’s leading food equipment and service providers in the SOLUTIONS Marketplace. Hey, all this networking is making me hungry…
Virginia, we were told, is for wine-lovers, and Richmond’s Wineries Unlimited show never lost sight of that message. Wineries Unlimited is a division of Vineyard & Winery Management magazine, the leader in wine industry professional development and North America’s leading independent wine trade publication. Any idea how much stuff you need to be in the wine-making business? Think barrel and tank cleaning systems, cork supplies, bottling plant, label-printing, fencing, measurement and analysis tools, barrelage, vine-stock acquisition… The list goes on and on. Special Guest Speakers this year included Virginia Governor Bob McDonnell, and Virginia’s Secretary of Agriculture and Forestry, Todd Haymore. Back by popular demand was Virginia native Andy Beckstoffer of Beckstoffer Vineyards, delivering the General Session Keynote. Oh, and you had to be over 21 to attend. May I see i/d please?
|
|
