Ext: 2642 Email: firstname.lastname@example.org
Rebecca received her Bachelor of Science degree in Nutrition and Dietetics from Northern Illinois University, completed her dietitian internship at the University of Iowa Hospitals and Clinics, and a hospitality internship at Walt Disney World Resort. Rebecca has past experience in retail food management, the natural and organic market, foodservice catering, and community wellness.
“Our customers and team provide opportunities to make a difference every day. I am always learning new and creative strategies to meet nutrition standards from the unique people and environments within foodservice operations and distribution. My passion is advocating for organizations and individuals, the value of nutrition for their business and overall personal wellness.”
Registered Dietitian with the Commission on Dietetic Registration
Active member of the Academy of Nutrition & Dietetics
Certified ServSafe Instructor & Registered Examination Proctor
Ext: 2717 Email: email@example.com
Susan received her Bachelor of Science degree in Nutrition, Dietetics, and Food Systems Management from the University of Missouri-Columbia. She has past experience in foodservice catering management, and served as a School Food Service Director in the St. Louis area.
“I strive to stay informed of the latest changes in Nutrition Standards for the National School Lunch & Breakfast Program, as well as manufacturer product innovations, in order to educate both our school customers and sales staff on which products will be the best fit for their unique situations. I enjoy working with all of our school foodservice professionals helping them implement new recipes and products their customers will love. It’s all about our kids!”
Ext: 2634 Email: firstname.lastname@example.org
Tony is a twenty year U.S. Army Veteran, where he served in many security capacities around the world. He holds both an AOS in Culinary Arts, as well as Baking and Pastry Arts. He served as a Chef Instructor for eight years at Lecole Culinaire in St. Louis, Missouri. Tony has held the positions of Executive Chef, Executive Sous Chef, and Executive Pastry Chef in restaurants and bakeries in Alabama, California, and Missouri. Tony has experience in cost control, menu development, on and off premises catering events. Tony also has had opportunities of cooking for celebrity chefs.
“Our seniors deserve our best every day, I feel it’s one of my missions to take good care of our national treasures.”
Ext: 2650 Email: email@example.com
Brad formerly served in the military for 13 years, the Marine Corps for 10 years, and the Army as a Food Service Specialist for 3 years. He holds a degree in Culinary Arts & Hospitality Management from Texas A & M University, and later served the program as a Culinary Arts Instructor. Locally, after moving back to Illinois, Brad managed the Food Service Department as the Executive Chef at the Salvation Army Kroc Community Center, where he lead culinary competitions, menu development, maintained a daily café, and organized special catering events. Brad is currently working toward his American Culinary Federations Certificate (ACF). He has enjoyed broadening his experience working with the Kohl sales team, dietitians, and customers, including healthcare, schools, and restaurants.
“I love to learn from individuals that have been in the food industry for a long time, and implement those experience into recipes I might be able to use in the future… always looking for new ways to prepare a dish, especially unique desserts!”
The Kohl Wholesale Culinary Team is a resource that assists customers, representatives, and/or brokers in the understanding of these fields:
The ServSafe® Food Safety Management Training Program provides current and comprehensive educational materials. The ServSafe Food Protection Manager Certification Exam, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP) and is recognized by more federal, state and local jurisdictions than any other food safety certification, including Illinois, Missouri, and Iowa. The 8 hours of training prepares you for the Certification Exam based on the latest FDA Food Code 6th Edition book. Training content and materials cover these concepts and are based on job tasks identified by foodservice industry experts:
The ServSafe® Food Handler Certification Program is a complete solution that delivers consistent food safety training to employees. The 2 hour training covers five key areas:
ATTENTION ILLINOIS EMPLOYEES: This food safety training program meets the requirements from the Illinois Department of Public Health for the Food Service Sanitation Manager Certification (FSSMC) and Food Handler Certification.
Location: Tower Pizza & Mexican (Directions) 2635 Broadway St, Quincy, IL 62301
8/8: Food Handler
11/7: Food Handler
11/8 – 11/9: Manager
Manager Training & Certification:
1st Day: 9am – 2:30pm (5 hours of training with a ½ hour lunch)
2nd Day: 9am – 2:30pm (3 hours of training with a ½ hour lunch)
Food Handler Training & Certification:
9am – 11am
Required to complete reservation
Cost includes loaned textbook for the duration of training
Space is limited.
To register please contact Kohl Wholesale at 217.222.5000.
On-site Kohl customer-centered training is available!
A minimum of 10 attendees is required.
The SNA represents 55,000 school nutrition professionals nationwide. SNA members include, cooks and other food service staff who work on the frontlines. In addition, district directors, dietitians, and chefs manage everything from menu planning to food safety. Kohl Wholesale is an industry member providing food, supplies, and equipment and technicians, as well as dietitian services and food safety education to our valued customers.
Nutrition Standards for all foods and beverages sold in schools: The Healthy, Hunger-Free Kids Act of 2010 (HHFKA) required the U.S. Department of Agriculture (USDA) to update nutrition standards for the first time in 15 years. The new regulations, effective beginning in 2012 require more fruit, vegetables and whole grains and a limitation of sodium, calories and unhealthy fat in every school meal. The HHFKA also ensured “competitive foods” sold in vending machines, snack bars and a la carte lines meet nutrition standards. In June 2013, USDA issued the “Smart Snacks in School” interim final rule establishing these standards, which took effect July 1, 2014.
Kohl Wholesale provides an ever changing smart snack guide as well as a rotating 2 week breakfast and 6 week lunch cycle that meet the USDA nutrition standards. Please click here for Kohl Wholesale’s K-12 “Kohl Kafeteria” school menus.
The Association of Nutrition & Foodservice Professionals (ANFP) is a national not-for-profit association with 15,000 professionals and certified dietary managers dedicated to the practice of providing optimum nutritional care through foodservice management and food safety. Kohl Wholesale’s annual spring and fall food shows offers the certified dietary manager continuing education and professional development, as well as opportunities to network with colleagues. ANFP members work in hospitals, long-term care, schools, correctional facilities, and are our valuable partners in success.
The American Health Care Association is the largest of long term and post-acute care providers, AHCA and its state affiliates advocates for quality care and services for frail, elderly, and the disabled. Kohl Wholesale participates in annual conferences and legislative events. Members provide essential and quality care to approximately one million individuals in 12,000 not-for-profit and proprietary member facilities and are our valuable partners in success.