2017 ComicKohl Spring Foodshow

Thursday, April 13th  9:00AM-3:30PM
Oakley Lindsay Center – 300 Civic Center Plaza – Quincy, IL

Map and Directions

Pre-registrations will be accepted until Friday, April 7th at 12:00PM.
After that time customers may register the day of the food show.

Foodshow Pre-Registration

To Register for Continuing Education, click here.

  • Certified Dietary Managers: 4 – General, 1.5 – Food Show, & 1 – Sanitation
  • School Foodservice Professionals: 2 – Food Show

Culinary Demonstrations Schedule (PDF here)

9am-10am: Simple Recipe Building for Extraordinary Menus
Chef Brian Mannett, C.H. Guenther & Son Research & Development Chef
B.S. Psychology, University of Maryland
Turn profits by turning ordinary dry mixes into flavorful menu items. This culinary demonstration includes the preparation and tasting of drop biscuits, gravy, and sweet cream pancakes. Try all 3 mixes and experience a new level of delicious!

10am – 11am: Street Food Concepts for Catering and Your Everyday Menu
Chef Kevin Wassler, Nestle Corporate Chef
B.S. Foodservice Management, A.S. Culinary Arts Johnson & Wales University
Discuss non-traditional street food menus. This culinary demonstration will include quick and easy concept recipes focusing on ethnic foods and savory trends.

11am – 12pm: Saucier! Incorporate Simple & Savory Flavor with Profitability in Mind
Chef Bradley Darnell, Kohl Wholesale Corporate Chef
B.A. Culinary Arts & Hospitality Management, Texas A & M University
Explore and entice your clientele with the 5 French Mother Sauces: Béchamel, Espagnole, Velouté, Sauce Tomat, & Hollandaise.

12pm – 1pm: Pasta-bility’s with Chef Silvia
Chef Silvia Cianci, Louisa Corporate Chef
Universita degli’ Studi “G. d’ Annunzio” Chieti – Pescara, Italy
Member of the American Culinary Federation & Resource Chef Association
Join the conversation on the versatility of pasta. This culinary demonstration will include multiple plate presentations, including an appetizer, entrée, and side dish. These creative menu concepts showcase the utilization of only one pasta selection.

1pm – 2pm: 1 Fish, 2 Fish, Round Fish, Flat Fish: The Art of Fresh Seafood Cookery
Chef Bradley Darnell, Kohl Wholesale Corporate Chef
B.A. Culinary Arts & Hospitality Management, Texas A & M University
Observe filleting techniques of salmon and flounder, with food safety as a priority. Enjoy a pan roasted salmon with brown butter caper sauce.