MONTEREY, CA – As the industry prepares for the next round of shows and programs to round out the event season, respected leaders, chefs, and even produce fledglings are looking forward to the upcoming PMA Foodservice Conference and Expo, and its desire to cultivate the passion within our industry.
With the event peeking just around the corner, there’s one program in particular which will speak to the foodservice and culinary creativity side of the industry; the Hands-On Fruit & Vegetable Training Program.
Led by Jill Overdorf, Director of Business and Culinary Development and Corporate Executive Chef at Coosemans L.A. Shipping, this program looks to highlight the versatility and usage of different commodities with interactive application.
So just what unique opportunities does the program have to offer the industry? I took some time to speak with Jill about the event and her role, and she divulged the details in this exclusive…
Q: What led to the conception of this program, and how does it add to the PMA Foodservice Conference as a whole?
Jill Overdorf, Coosemans L.A. Shipping: As a chef, I realized that there are very few opportunities for buyers, chefs, and menu developers to gather in an informal educational setting and learn about seasonal commodities that would be strong additions to their menus. PMA’s Foodservice Conference and Expo provided a natural opportunity to have attendees participate to learn more about fresh produce and the annual trends that are shaping purchasing and menu decisions.
Q: What are some of the diversifying or unique elements of this program, and how do you expect them to directly impact the industry?
Jill: I don’t know of any other day-long workshop taught by a chef with a passion for produce. With more plant-based menus being developed, this workshop provides the unique opportunity to touch, learn, taste, and envision new menu items based on the products being showcased. By opening the workshop with an overview of current trends, it will be easy for attendees to craft new and exciting innovations that will fit into their style of operation.
Q: How will an interactive program like this help the participating Career Pathways students grow as future members of the industry?
Jill: I have worked directly with Center for Growing Talent by PMA’s (CGTbyPMA) Career Pathways students since 2008. By introducing these new faces to products they have never tasted before, it broadens their palates and horizons for possibility. Produce is about cultural identity, menu development, social trends, and good flavor; I have the enviable task of opening all of those doors for the Career Pathways students. And, by participating in the hands-on training, they will be able to interact with active industry members to network and ask questions about how they might fit into our amazing world of produce.
Q: How does PMA’s Foodservice Conference and programs like the Hands-On Fruit & Vegetable Training benefit industry members?
Jill: I have attended PMA’s Foodservice Conference for almost a decade and I have learned that there are so many opportunities for one to learn throughout the weekend. By actively participating in all of the educational opportunities, an attendee can return to work invigorated and refreshed with new perspectives. Attendees should take advantage of the entire day of learning that is available to them on Saturday; companies would be well served to purchase a full access ticket so employees have the opportunity to learn about cutting edge ideas and trends and network.
Q: What is one highlight to the Hands-On Fruit & Vegetable Training are you looking forward to the most, either for yourself or for participants?
Jill: Every year one or two of the participants in the Hands on Session will put their knife down, taste an item and start to smile; this is a great thing to watch. A flavor never before tasted, a product that was always so confounding to cut, a storage method explained – when I can provide that ‘a-ha’ moment for an attendee, I’ve had a great session. I am looking forward to another great workshop and I have already had some of last year’s participants let me know that they are returning – it should be another full room! See you there.
For more information on the event at large and the Hands-On Training Program click here, and AndNowUKnow will see you at the Hyatt Regency Monterey Hotel & Spa from July 29-31!
