COEX 2008 Features the Culinary Talents of ICCA Members

The ICCA will host a dinner on Monday, February 25 at Chef Robert McGrath’s Roaring Fork Restaurant. This is a chance to network with your peers and discuss the rapidly changing foodservice marketplace that is in front of us for 2008. The theme for COEX 2008 involves innovation and collaboration between manufacturers and operators; how we can survive and thrive in a challenging economy. This is a perfect fit for the ICCA. Our meetings and events constantly evolve around the collaboration between sponsors and members. ICCA will be involved in four major sessions at COEX. The sessions include:Monday, February 25; 8:20 – 8:30 am: Supply Chain Collaboration – Phil Costner, Chief Operating Officer, la Madeleine Bakery Café Bistro Monday, February 25; 2:15 – 3: Menu Innovation: Theory to Practice: Phil Costner, Chief Operating Officer, la Madeleine Bakery Café Bistro Kevin L. Ryan, Executive Director, International Corporate Chefs Association Matt Harding, Corporate Chef, Bravo Cucina Italiana Robert Okura, Corporate Executive Chef, The Cheesecake Factory Jon Rogan, Director of R & D, Fresh Concepts, Inc. – Baja Fresh Tuesday, February 26; 10:45 am – 12:00 Noon: Partnering on Innovation, It Makes $ents – Moderator: Kevin Ryan, Director, International Corporate Chefs Association Panelists: Phil Costner, Chief Operating Officer, la Madeleine Bakery Café Bistro Ric Scicchitano, Vice President Food & Beverage for Corner Bakery Café Debra Olson, Sr. Manager Product Development, Golden Corral Corporation Larry Yaffa, National Chain Sales Director, Mars Foodservices US David Engel, VP Marketing Foodservice, Sargento Foods Tuesday, February 26: Translating Asian Flavors for the American Table Moderator: Michele Schmal, VP, CREST Product Management, The NPD Group, Inc. Panelists: Robert Okura, Corporate Executive Chef, The Cheesecake Factory Paul Muller, Partner, Concept Development, Taneko Japanese Tavern Bill Briwa, Senior Chef Instructor, CIA at Greystone Adam Busby, Director of Continuing Education, The Culinary Institute of America For more information view the 2008 Summit Agenda.