<p><strong>Los Angeles, CA</strong><hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">US Foods Los Angeles Division recently hosted the 2012 Los Angeles Culinary Event.”<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">The day-long event brought together the region’s best chefs, restaurant owners, managers and foodservice executives to learn about the latest dining trends, cooking techniques and innovative labor saving products.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">Kathy Suh, Marketing Specialist, tells AndNowUKnow, "US Foods' focus is on fresh and local in terms of products and produce. Our produce suppliers ensure that the first pick goes directly to us and we were able to promote that focus at this event." She continues, "We want our customers to know that we are a company that focuses on adding value to our customers’ business. Whether its giving tips on menu engineering, helping a business enhance its practices using social media and web-based applications, or showing customers how they can increase profits; we are looking to bring more to the table for our customers."<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">Chefs competed in the First Annual US Foods “Boiling Point Competition” hosted by Rahm Fama, Food Network, host of “Meat and Potatoes.” The competition featured celebrity chef judges Vic Vegas, a Food Network Star Season 7 finalist; Malcolm Mitchell, a Food Network Star Season 8 finalist; and Dakota Weiss, a Top Chef Season 9 finalist. Two rounds of 30-minute cook-offs with a mystery ingredient determined the winner.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">“This event previews the flavors and dishes that will appear on restaurant menus across the country in the next few months,” said Bill Beedie, division president, US Foods Los Angeles. “Customers and the industry look to us for ideas and trend-setting products that will help restaurants and other foodservice operators thrill diners and keep them coming back for more.”<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">Local chefs competing in the “Boiling Point Cook-off” were:<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Steven Smeets, Apple Farm Restaurant<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Dan Cincis, El Caballero Country Club<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Brad Wise, The Padre Hotel<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Casey Walcott, Sea Venture Resort<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Michael Goodloe, Atrium Hotel<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">• Matthew Zabrod, Malibu and Vine<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">“We invited some of the top chefs from Southern California restaurants to showcase their culinary expertise and share upcoming trends in dining and food products,” said Beedie. “Every year, we hold several culinary events to help our customers learn about new ingredients and cooking methods so they can stay ahead of the trends and be even more successful.”<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><a class="btn btn-sm btn-primary col-lg-12" style="white-space: normal;" href="http://www.usfoods.com"_new"> US Foods </a></p><hr class="legacyRuler"><hr class="invisible minimal-padding">
