2018 LoKohlmotion Fall Foodshow

Wednesday, October 17th
9:00 a.m. to 3:30 p.m.

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

Map and Directions

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

Foodshow Pre-Registration

To pre-register for Continuing Education, click here.

All customers are welcome to attend the educational seminars. The presentations will be held in the OLC Theater.
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 – 1 Sanitation, 1.5 Foodshow, 4 General = 6.5 CE Total

Culinary Demonstrations and Educational Opportunities (PDF here)

9:00 a.m: K-12 Commodities & USDA Donated Foods
Join the USDA journey to see how your commodity dollar chugs along from the processor to distributor to make a stop in your school’s kitchen. See how entitlement dollars from the USDA donated foods program make their way to the final destination when applied & reported back to the USDA.
Su Keith, Commodities Specialist, Kohl Wholesale

10:00 a.m: A Framework: Healthy & Sustainable Meals
This educational trip will show how a small change in your diet may affect a significant change in your overall health. Stay on track with healthy, sustainable foods such as fruits, vegetables, nuts & whole grains. Learn how these foods may reduce your risks of chronic illness and disease.
Tony Hedger, Corporate Chef, Kohl Wholesale

11:00 a.m: Fun with Food Safety
Discover 10 common mishaps that occur at home and work that will make you rethink the route you take through your foodservice kitchen.
Susan Kidwell, RD, LD, SNS, School Specialist Dietitian, Kohl Wholesale

12:00 p.m: Back to Basics: The Science-Based Foundations of Nutrition
Build your knowledge of nutrition recommendations, incorporate colorful fruits & vegetables & master school & healthcare policies to apply them to your own foodservice operation.
Rebecca Shinn, RD, LDN, Corporate Dietitian, Kohl Wholesale

1:00 p.m: Infusion of Flavor
Learn how to engineer flavors that are on point with today’s hottest restaurant trends by infusing flavor into drinks, oils & sauces. Understand the benefits of infusing food for both the foodservice team & their consumers.
Brad Darnell, Corporate Chef, Kohl Wholesale