2016 Grocerant Summit
 
Chef Charlie Baggs
Chief Innovation Chef
Charlie Baggs Culinary Innovations
Renowned Chef Charlie Baggs is the founder and creative fire behind Charlie Baggs Culinary Innovations. With his focus of integrating an innovative and quality approach that ensures every client meets their culinary business goals, Chef Baggs has led this labor of love to become the food industry’s premium consulting practice. Along with knowing ideation facilitation, retort technology, ready to eat (RTE) foods and aseptic technology, he is an expert in ethnic cuisine, dry seasoning blends, bakery, fine dining, marinating systems, deli, food service segments, breading and coatings, sauce applications and formulations.
 
Brad Bennett
Channel Marketing Manager
Tyson

Brad Bennett serves a Marketing Manager on Retail Prepared Foods for Tyson. He has over 15 years professional experience with a focus on Consumer Packaged Goods.  In this time, Brad has held roles in multiple disciplines, including Sales, Marketing and Insights.  Before joining Tyson, he worked for companies like GE and ConAgra Foods.

 

 
Emily Blair
Business Development Manager
Milliken & Company

Emily Blair is the business development manager for Milliken Chemical’s Plastic Additive Business and is based at the company’s headquarters in Spartanburg, S.C., USA. In this role, Blair is responsible for the North American product line development for Milliken’s polypropylene clarifying agents in thermoformed food packaging applications. This includes setting the business’ strategy, product marketing, market analysis and coordinating efforts with the North American sales team.

Prior to her current position, Blair served as an account manager for Milliken from 2012-2015 where she helped to grow sales and introduce new leading-edge technologies to the Canadian polyolefins market. She also worked on the development of sustainable solutions for innovative packaging and materials and provided technical support for advanced polymer formulations.

Before joining Milliken & Company, Blair worked in sales and market management for Steadfast, Inc. in Canada where she focused on developing account strategies and establishing relationships with key decision makers. She also was responsible for product management and the development of specialty technologies.

Blair earned a Bachelor of Science in polymer and color chemistry from the North Carolina State University in Raleigh, N.C. and a Master of Science in Polymer Chemistry from Université Laval in Québec, Canada.
 
Kim Camp
Manager, Learning Center Programs
Hillphoenix

Kim Camp is the Manager, Learning Center Programs for Hillphoenix and brings a unique blend of professional acumen and dedication to her job. Her career spans 18+ years in marketing, project management, training and corporate communications in various industries. As Manager of Learning Center programs, Kim oversees Hillphoenix training programs, Learning Management System (LMS) and its future program development. Prior to joining Hillphoenix, she was a Marketing Communications Manager with Reynolds Food Packaging where her focus was on marketing, training and developing packaging solutions for retailers in the supermarket, restaurant, convenience store and quick-service markets.

Kim holds a Bachelor of Science in Mass Communications: Public Relations and a minor in marketing from Virginia Commonwealth University (VCU) and maintains an active membership with Association for Talent Development (ATD) and the International Dairy ● Deli ● Bakery Association (IDDBA).

 
Alyson Fendrick, RD
Corporate Dietitian
HAC Retail

Alyson Fendrick is a Registered Dietitian and Health and Wellness Program Manager for the Midwest Dairy Council where she serves as a liaison to nutrition professional in Iowa.   She is also a spokesperson for the Midwest Dairy Council conducting television, print, and radio interviews in the Iowa market. As a registered and licensed dietitian, Alyson provides accurate, scientific, and practical information on the benefits of dairy nutrition.

Alyson is a graduate of Iowa State University receiving a B.S degree in dietetics and completed a dietetic internship at Great River Medical Center.  Alyson is a member of the Academy of Nutrition and Dietetics, including the Food and Culinary Professionals DPG. She is well respected as a dietitian receiving the Supermarket Dietitian of the Year Award from Produce for Better Health Foundation in 2014.  She is also recognized as a leader receiving the Oklahoma Academy of Nutrition and Dietetics Emerging Dietetic Leader award in 2015.  Additionally, she was recognized by her peers as the Distinguished Dietitian of the year in 2014 by the Oklahoma City District Dietetic Association.   

Alyson is also the Corporate Dietitian for HAC, Inc. where she is the company’s spokesperson for food and nutrition. Prior to working at Midwest Dairy, she was the Project Manager for Human Food at Eurofins Scientific and Supervisor of Food and Nutrition for Norman Regional Health Systems as well as a Clinical Dietitian.  Alyson enjoys mountain biking with her husband and running with their black lab.

 
Shenoa French
Director, Innovation and Product Solutions
National Cattlemen's Beef Association, a contractor to the Beef Checkoff

Shenoa assists in the development of new and innovative technologies, helping to make beef more accessible to the consumer. In addition, she assists manufacturers with ideating, innovating and developing new concepts and products in the food industry. Shenoa earned an Art of Cooking Diploma from the International Culinary School at the Art Institute of Colorado and is a certified Menu Master, with The Culinary Institute of America. She also holds a Bachelors of Science Degree in Agricultural Business with a Minor in Human Nutrition from the University of Wyoming. Shenoa has been on staff with NCBA since August of 2004 and lives in Denver, Co. 

 

 
Sebastian Friedman
Brand Manager
Hormel Foods

Sebastian Friedman is a Brand Manager on Prepared Foods for the Hormel Deli by Design Team.  Sebastian began his career with Hormel in 2012 as a Sr. Category Analyst on the Northern California Safeway team.  His work here provided extensive experience in transforming shopper insights into sales marketing strategy.  Prior to this he spent four years with Daymon Worldwide embedded within upscale retailer, Raley’s, of Sacramento.  Here he implemented strategies and devised brand architecture to grow total private brand penetration across the store.

In 2013, Sebastian accepted the role as prepared foods brand manager in the Hormel Corporate office in Austin Minnesota where he builds marketing strategies and tactics to meet the needs of the changing consumer.  Sebastian is a graduate of the Food and Consumer Packaged Goods Marketing program from Western Michigan University.

 

 
Lisa Grudzielanek
Health & Wellness Director
Metcalfe’s Market
Lisa Grudzielanek is a registered dietitian, certified diabetes educator and Metcalfe’s Market Health & Wellness Director. Grudzielanek earned a BS in dietetics and an MS in human nutrition.

She is responsible for nutrition initiatives aimed at consumer trends and education, directing associate wellness programming, collaborating with in-house chefs on menu offerings and category management to include healthier selections. She has been the regular featured dietitian on a top-rated southeast Wisconsin television morning show since 2011. Prior to Metcalfe’s Market, Lisa worked for a large healthcare organization for over a decade and subsequently operated a private consulting practice.
 
John Kenyon
National Sales Manager of Deli
Hormel Foods

John Kenyon is the National Sales Manager for the Hormel Deli By Design Team.  John began his career with Hormel in 2006 as a Foodservice Sales Representative in Kansas City.  Taking on several Foodservice sales and management roles in such locations as, Memphis, San Francisco, and Washington D.C., John was able to gain a deep understanding of restaurant operations and solutions for the many challenges that face the Foodservice and Deli Prepared areas today. 

John also held the position of Foodservice Corporate Training Manager. In this position he focused on the development of the Hormel Foodservice Sales team, while working with key Restaurant Operators to develop product and procedure solutions through the implementation of Standard Operating Procedures.

John assumed his current role in 2014 and works with both the Corporate and Field Deli By Design team to develop and execute the forward looking Deli strategies.  John is a graduate of the Selling and Sales Management program at Purdue University.  

 
Alex Khalil DSCE, DSNE
Business Development Executive
Advanced Solutions

Alex Khalil, Business Development Executive for Ingram Micro, in the IT industry for 9 years, in Pro/AV for 5. Hold three current certifications from the Digital Signage Experts Group, DSCE, DSNE, DSDE.

 
Dalles Krause
Owner
Krause's SuperValu

Dalles Krause is a fourth generation grocer and co-owner of three SUPERVALU-supplied stores in Central North Dakota. Krause is a member of the National Grocers Association, SUPERVALU Northwest Retailers Group, ND Grocers Association and Hazen Economic Development. He is a proud alum of the University of North Dakota with a degree in Business Administration. 


Krause has co-owned and expanded Krause’s Market since 1997, including the purchase of two additional stores and building a new store. They have done extensive outreach including community events, direct mail, online circulars and digital signage.

 

Krause is a firm believer in surrounding yourself with good people – from co-workers to friends in the grocery industry. 

 
Amber Langston
Channel Marketing Manager
Tyson

Amber Langston is a Marketing Manager for Tyson Foods’ Prepared Foods, Lunch Meats, and Bakery group. Prior to joining the Tyson team, Amber led strategy and execution for retailer and CPG clients at a digital content creation firm. She gained substantial experience with digital marketing and customer acquisition while serving as Marketing & Digital Director for a specialty home-furnishings retailer. Amber has also worked several years in ad agency account service, working with clients representing foodservice, retail, information technology, among other industries. Amber graduated from the University of Central Arkansas with a B.B.A. in Marketing.

 
Eric Le Blanc
Director of Marketing, Deli & Convenience Store
Tyson

Eric Le Blanc, Director of Marketing Tyson Foods’ Prepared Foods/Bakery Group, has spent over 25 years in the food business—in restaurant operations, retail, and as a food supplier. The last thirteen years Eric has worked in retail foodservice, both in the supermarket channel and the convenience store channel. His area of expertise is in consumer/shopper insight in retail foodservice. As a result of his work and the work of his team, Tyson Foods has won five consecutive Category Captain Awards among other awards for category leadership and innovation.

 
Joe Michaels, DSCE
Vice President New Product Development
Tebo

Joe Michaels, has been with Tebo since 2003, is Tebo’s Vice president of New Product Development and member of Tebo’s board of directors. He is a longtime supporter, and active committee member of the National Grocers Association. His passion in retail began in 1980; Joe thrives working with diverse customers assisting them in the creative process, bringing life to one of a kind fixturing solutions.

Joe is also an award winning music producer, and a voting member of the Grammys. His passion started at a young age and has immersed himself in music all of his life. Joe is still producing independent artists.

His diversity in music and retail helps him cater to the customer and mold both creatively and technically sound fixtures. He specializes in store planning and design, bringing new forward thinking products to market that he knows will make any product stand out. What can we build for you?

 
Scott Moses
Sr. Channel Marketing Manager
Tyson

Scott Moses is Sr. Marketing Manager for Tyson Foods’ Prepared Foods, Lunch Meats, and Bakery group. He is a 20-year veteran at Tyson Foods with extensive experience in foodservice national accounts and non-commercial foodservice. Scott has worked in the retail foodservice industry for the past seven years, where he has focused his energies on category management and customer development. He holds an M.B.A. from Vanderbilt University and is certified by the Category Management Association as a Strategic Advisor.

 
Melissa O'Brien, RD
Registered Dietitian
Jewel Osco
As a Registered Dietitian with Jewel Osco, Melissa enjoys applying her knowledge and past experiences to provide customers with practical and hands on nutrition counseling.  Melissa completed her B.S. and M.S. in Food, Nutrition, and Dietetics at Illinois State University where she also completed her Dietetic Internship. During her 14 years as a Registered Dietitian she has worked in the hospital setting as a clinical dietitian, clinical nutrition manager, and assistant director of patient services and in the community setting as the nutrition director at the Senior Services Center of Will County. She has also served as adjunct faculty at Benedictine University and Joliet Junior College and as a dietetic internship preceptor.
 
Chef Steven Petusevsky
Principal
Culinary Innovation for the Food Service Industry

Heralded as a pioneer of flavor-first, plant-forward cooking, chef Steven Petusevsky is driven by the desire to make healthier cuisine more craveable, creative, accessible, and understood. Dedicated to transforming the way people shop and eat, his early culinary studies took him across the globe in search of innovative and authentic cooking techniques. As a result, Steve was one of the first chefs to bring quinoa directly from Peru during a time when people still struggled to pronounce it, and to raise kale’s profile from uninspired seafood garnish to delicious star of the show.

As an early leader of vibrant, healthful cooking, Steve created foundational recipes for Whole Foods Market—many of which continue to brighten the shelves and deli counter in stores throughout the country. As the retailer’s National Director of Creative Food Development, Steve quite literally wrote the book on natural foods, authoring The Whole Foods Market Cookbook—A Guide to Natural Foods with 350 Recipes. Over the years, he has continued to influence modern diets and dinner tables, reaching millions of readers as a celebrated cookbook author and columnist/contributing editor for many of the nation’s top food publications including Food & Wine, Health and Cooking Light

Fast forward to today. Steve’s deep understanding of food trends and expertise in modern, plant-centric, Mediterranean-inspired cuisine continues to be sought out by leading retail stores, restaurant chains and institutions, including Google, Lettuce Entertain You, Mariano’s, Native Foods, UCLA, Canyon Ranch, Foodland Farms,  and many others. As an innovator and creator of food service programs, Steve is an in-demand outside resource, renowned for bringing a fresh perspective and global eye to help an ever-growing list of clients craft profitable, unique food service programs.

As a member of the Menus of Change Advisory Board for the Culinary Institute of America (CIA) and co-chair of the CIA’s Appetites & Innovation initiative, Steve heads-up a national leadership collaborative dedicated to advancing culinary excellence, health and wellness, sustainability, and innovation culture in retail food service.

 
Will Rosenzweig
Dean and Executive Director
The Food Business School of The Culinary Institute of America
Dean and Executive Director of The Food Business School, William Rosenzweig has
spent his career as an educator, serial entrepreneur, and venture investor. Will was
founding CEO of The Republic of Tea, the company that created the premium tea
category in the U.S. As an entrepreneur and investor, Will helped grow Odwalla,
LeapFrog, Hambrecht Vineyards and Wineries, Winetasting.com, Yummly and Brand
New Brands, a functional food incubator he founded in 2004.
In 2007, Will co-founded Physic Ventures, the first venture capital firm supporting earlystage
companies in health and sustainability, including Revolution Foods, Pharmaca,
Recyclebank, and Yummly. Will is co-author of The Republic of Tea: How an Idea
Becomes a Business, named one of the 100 Best Business Books of all time. His work has
been profiled in The Wall Street Journal, Sound Money, Business Week, USA Today, and
the San Francisco Chronicle. In 2010, Will was honored with the Oslo Business for Peace
Award for his accomplishments in the area of ethical business. In 2014, he chaired a US
national commission on health promotion and the prevention of chronic disease. In
2016, Will was recognized as one of the 7 shapers of the future of food by Bon Appetit
magazine.
A long-time faculty member at the Haas School of Business at the University of
California Berkeley, Will developed the country’s first MBA courses in Social
Entrepreneurship and Social Venture Development. As Dean and Executive Director of
The Food Business School, Will works with industry experts and academic leaders to
create experiential educational programs that enable entrepreneurs and innovators to
deliver impactful solutions to address the world’s most pressing food challenges—and
its greatest business opportunities.
 
Brett Silverman
Vertical Team - Commercial Displays
LG Electronics

Brett Silverman, Project Sales, Vertical Team, LG Commercial Displays; earned a Masters degree in Information Management from Stevens Institute of Technology. He is happily married to his beautiful wife and has a lovely daughter entering teendom along with two cats. He has catered his skill set in the AV/digital signage world for almost 20 years, giving him viable opinions that Macolm Gladwell's 10,000-hour skill mastery would be proud of. He has been deeply involved in retail digital signage in the US, and knows how effective it is. He has always had a passion in technology and lives for advising retailers for the best way it can leave that positive impression.

 
Steve Venenga
VP of Marketing
Hormel Foods
Steven J. Venenga is the vice president of marketing for meat products for Hormel Foods in Austin, Minn.

In his role, Venenga is responsible for managing all brand-building marketing activities, including the associated marketing budget and new product development activities. He also manages the profit and loss statement of the meat products division and develops a staff of marketing product managers. He assumed his current role in 2011.

Venenga joined the company in 1996 when he joined Jennie-O Turkey Store as a product marketing manager. He subsequently held several marketing positions within the company. With more than 15 years of combined experience in food product marketing at both Hormel Foods and Jennie-O Turkey Store, Venenga was involved with the brand integration of the Jennie-O Turkey Store® brand and a number of retail product launches, including Jennie-O Turkey Store® Oven Ready™ turkeys and Jennie-O Turkey Store® turkey burgers. In 2013, Venenga oversaw the successful launch of Hormel® REV™ wraps.

Venenga is chairman of the company’s Diversity and Inclusion Council and is a member of the board of directors for Jennie-O Turkey Store.

He earned a Master of Business Administration in marketing and finance from the University of Iowa (Iowa City, Iowa) after graduating from Simpson College (Indianola, Iowa) with a bachelor’s degree in management and economics.

 
Kevin Walker
Director of Foodservice and Business Development
Niemann Foods Inc.

Kevin is a highly experienced foodservice professional and has dedicated his 15-year career to the industry. Prior to becoming the Director of Foodservice Business Development at Niemann’s Foods Inc. 10 months ago, Kevin ran the supermarket scene. His former roles include: Sales Manager for Rainbow Foods Fleming, Foodservice Sales Manager for Coborn’s Inc., a six-year stint as the Director of Deli/Foodservice for Festival Foods of Minnesota, and directly before starting at Niemann’s, Kevin was the Deli Director at Coborn’s Inc. for three years.