2018 LoKohlmotion Spring Foodshow

Thursday, April 19th
9:00 a.m. to 3:00 p.m.

Oakley Lindsay Center – 300 Civic Center Plaza – Quincy, IL

Map and Directions

Pre-registrations will be accepted until Friday, April 13th at 12:00 p.m.
After that time customers may register the day of the Foodshow.

Foodshow Pre-Registration

All customers are welcome to attend the Chef demonstrations. These demonstrations will be held on the show floor at booth #57.
Continuing Education credit hours will be offered.

The following program has been approved for continuing education (CE) hours by the Certifying Board for Dietary Managers:
Hours – 2 Sanitation, 2 Foodshow, 2 General = 6 CE Total

Culinary Demonstrations and Educational Opportunities (PDF here)

10:00 a.m: Wast “Ed”: Don’t Throw Away Valuable Profit
Maximize your menu! Conquer unavoidable food waste and turn it into usable ingredients. Learn how to utilize “front to back” or “head to tail” food waste into recipes and ongoing food production. Discuss the difference of food quality and food safety.
Brad Darnell, Corporate Chef, Kohl Wholesale

11:15 a.m: Out of the Coop: The Value of Heritage Poultry in the Food Service Industry
All things chicken! Learn the main structure of the animal and associated terminology. Witness a side by side comparison of a commodity chicken vs. a Joyce Farms Poulet Rouge Heritage Bird. Attain a comprehensive knowledge of the chicken industry and its effect on your foodservice operation.
Matthew Sherman, PhD, General Manager, Kern Meat Company, Inc.

12:30 p.m: Making the Chicken that Makes your Menu
Capture a patron’s appetite! Observe food preparation techniques and menu-able concepts with chicken. Know how to create an eye appealing and safe dish with a focus on plate presentation. Learn the history of Brakebush chicken and current trends in foodservice around the world.
Alan Newmann, Regional Corporate Chef, Brakebush Brothers, Inc.

1:45 p.m: Desserts on a Dime: Inexpensive Ideas to Boost Incremental Profit
Leave room for dessert! Create maximum profit with a low budget cost analysis of pre-made vs. scratch ingredients for desserts. Learn essential sanitation steps to make your own frozen desserts from scratch. This demonstration will include a per plate cost of a dessert, main dish, and appropriate garnishes.
Tony Hedger, Corporate Chef, Kohl Wholesale