Larry Atseff, of
MenuMine can be reached at larry.atseff@fsrin.com;
888-386-6368.
Stephen Beaumont, an internationally recognized
beer writer, author, consultant and creator of “The 8 Hour Beer Expert” training
program, can be reached at www.worldofbeer.com
Susan R. Boyer of Food Marketing Resources wrote on behalf of the
Produce for Better Health Foundation; www.5aday.com. Susan can be
e-mailed at susan@foodmktg.com.
Maria Caranfa, director of Mintel Menu
Insights, is a registered dietician, speaker and trend analyst. She
can be reached at mcaranfa@mintel.com or
312-932-0400. Mintel Menu Insights tracks menus from more than 575
U.S. restaurants, from chains to independent fine dining.
Felix Caulfield is a freelance writer based
in New York City.
Chef Robert Danhi, CHE, CCP, partners with organizations to support
their R&D, human resources, marketing and sales departments and
can be reached at robert@chefdanhi.com or chefdanhi.com.
James Degen, CMC, president
of J.M. Degen & Company Inc., can be reached at 805-434-2400
and www.degenconsulting.com
Deborah Grossman, a San Francisco Bay
Area food and wine journalist, can be
e-mailed at deborah@deborahgrossman.com
David Henkes, is a senior principal at
Technomic Inc., responsible for directing strategic consulting and
research assignments for supplier, operator and trade-association
clients in the food and beverage industries. He is also the executive
director of Technomic’s Adult Beverage
Insights Group; dhenkes@technomic.com.
Susan Hughes, a San Francisco-based foodservice
public relations expert, can be reached at suzehughes@earthlink.net.
Joan Lang, founder and
editorial director of Full Plate Communications in Cape Elizabeth,
Maine, can be emailed at jlang@full-plate.com
Gerry Ludwig is a consulting chef for Gordon
Food Service in Grand Rapids, Mich., where he creates trends-based
culinary solutions for operators, conducts seminars and workshops,
and hosts trend-tracking tours in New York, Chicago and San Francisco;
he can be e-mailed at gerry.ludwig@gfs.com.
Priscilla Martel, author, foodservice educator
and consultant, provides product and menu development and marketing
services; she can be e-mailed at info@allabout-food.com.
Dee Munson, president of The Food Professionals, a Seattle marketing-communications
company, can be emailed at professionaldee@mindspring.com
Rita Negrete is senior editor at Technomic Information Services,
the publishing division of leading foodservice research and
consulting firm Technomic Inc. She can be reached at rnegrete@technomic.com.
Sally Noble, a Maine-based freelance journalist,
copywriter and public relations consultant, covers culinary topics
from oysters to cherry air.
Deb North, freelance food writer, marketing professional and student
of Le Cordon Bleu College of Culinary Arts, can be e-mailed at debubrat@bellsouth.net.
Jack Robertiello writes about spirits,
cocktails, wine, beer and food from Brooklyn, N.Y.; he can be e-mailed
at applejak@earthlink.net.
Robin Schempp, is founder and president
of Right Stuff Enterprises, specializing in creative culinary market,
menu and product development; robin@rightstuffent.com, www.rightstuffent.com.
Steve Schimoler, general manager of culinary business development
for Sysco Corp. and chef/owner of The Mist Grill in Waterbury, Vt.,
can be emailed at steve@mistgrill.com
Jody Shee, an Olathe, Kan.-based foodservice researcher and writer,
can be reached at jody.shee@sbcglobal.net.
Dr. A. Elizabeth Sloan, president of consulting
firm Sloan Trends & Solutions,
can be emailed at sloantrends@attglobal.net
Lindsay Sterling, is a food writer who
began her career cooking under legendary chefs Jeremiah Tower and
Sam Hayward; www.lindsaysterling.com.
Karen Weisberg, an award-winning business
writer covering the foodservice industry, can be e-mailed at kweisberg1@optonline.net.
