THE NATIONAL RESTAURANT ASSOCIATION is accepting
applications for the 2017 Kitchen Innovations Awards.
The KI Awards program, in its 13th year, recognizes
and celebrates meaningful advancements in foodservice
equipment and technology. Recipients of the 2017 KI Awards will be featured in the Kitchen
Innovations Pavilion at the NRA Show, May 20-23, 2017, at Chicago’s McCormick Place.
Suppliers can apply for a KI Award at Restaurant.org/Show/KI; the deadline is Dec. 5. To be
considered, equipment and technology products must be introduced or have been introduced
to the marketplace between May 2015 and May 2017, and must demonstrate benefits
to foodservice operators as determined by an independent panel of industry experts. Visit
Restaurant.org/Show/KI for more information.
FroNT burNer industry news
awards PreseNTed aT
& lodGiNG show
APPLY FOR AN NRA KITCHEN
Two Pres TiGious awards were presented at the Florida
Restaurant & Lodging Show, Sept. 27-29, at Orange County
Convention Center, Orlando, Florida. Melissa Kelly, chef/owner
of Primo, Orlando, received the Torch Award Sept. 28 for her
outstanding contributions to the profession. Kelly is credited with
bringing the farm-to-table concept to Florida. The Beacon Award was presented to Edna Morris, managing director, Axum Capital Partners, Charlotte,
North Carolina, and CEO/partner, Range Restaurant Group, Greer, South Carolina, Sept. 29. The award was presented on behalf of the Foodservice
Council for Women and recognized Morris’ strides in advancing the career path for women in the restaurant and foodservice industry. In addition,
Steven Jayson, CEC, AAC, vice president/corporate executive chef, Universal Parks & Resorts, Orlando, received an appreciation award to recognize
his 20 years of service in producing the Culinary Arts Competition held in conjunction with the Florida Restaurant & Lodging Show.
maNN’s broCColi Cole slaw® is having
a 25th anniversary. In 1991, recent college
graduate Joe Nucci was tasked with creating
a healthy, unique value-added product using
broccoli stalks. The stalks were not going to
waste—they were used to feed livestock—but
Mann’s leaders sought to create a product
that could be marketed to consumers and
sold at a better margin. Nucci joined forces
with late industry legend David Stidolph and
the two collaborated with chefs who coined
the term “hearts of broccoli.” Soon, Broccoli
Cole Slaw was born. Consumers quickly fell
in love—the product is sold in 92% of U.S.
retailers, according to AC Nielsen week ending
4/2/16. Nucci’s vision influenced the entire
slaw category and paved the way for other
vegetable-based or more nutrient-dense salad
blends. Through the end of 2016, there will be
special opportunities to commemorate Broccoli
Cole Slaw, including a recipe contest.
WISCONSIN KNOWS CHEESE
wisCoNsiN reCeived 88 awards for its
cheese and dairy products at the World Dairy Expo
Championship Dairy Product Contest, about 40%
of the total awards given. Judging took place at the
Alliant Energy Center, Madison, Wisconsin, Aug.
23-25. Wisconsin also won 59 cheese-specific
awards, taking home 74% of the total cheese awards.
Cleveland, Wisconsin-based Saxon Cheese, LLC took
home the Grand Champion Cheese & Butter award
for Snowfields™, an aged butterkäse style cheese.
Wisconsin swept 15 of the 73 total categories, including Sharp Cheddar; Aged Cheddar; Brick,
Muenster; String Cheese; Smoked Flavored Natural Cheeses; Cold Pack Cheese, Cheese Spread;
Semi-Soft Cheese; Hard Cheeses; and Flavored Cream Cheese. Six Wisconsin companies also
won five or more total awards individually: AMPI, seven; Lactalis USA, six; and Foremost Farms,
Kwik Trip, Inc., Mill Creek Cheese and Saputo Specialty Cheese, five each. All first-place
winners were auctioned off Oct. 4 during the World Dairy Expo in Madison. A portion of the
proceeds will be used to fund scholarships for students pursuing careers in the dairy industry.