Gasser Chair Company: Has
appointed Mark Gasser as president.
Gasser began his career
with the company in 1973, working
in all aspects of the business,
and has served as executive
VP since 1985. In his new role,
Gasser will be responsible for all
day-to-day business operations and will remain
active in sales activities with an emphasis on new
product development. The position of president
was formerly held by Gary Gasser, who will continue
to serve as CEO and chairman of the board,
focusing on the company’s strategic planning and
subsidiary operations. For more information, visit
www.gasserchair.com...
L-R: Lantmännen team members Scott Kolinski,
Michael Carter, Mervyn Jackson, Linda Holland, Mike
Minden, and Ralph Hoffmann.
Lantmännen Unibake USA: At its recent
national sales meeting, Lantmännen recognized
four team members for outstanding
contributions. Mike Minden, Northeast zone
manager, received the Leadership Award for
motivating his team to achieve the highest
sales numbers in the U.S. The Synergy Award
went to Michael Carter, Northeast regional
manager, and Linda Holland, West Florida territory
manager, both of whom were honored
for demonstrating a strong commitment to
selling the company’s full line of products.
Mervyn Jackson, in-store bakery manager,
was named Salesman of the Year for tripling
his sales in 2009. For more information, visit
www.lantmannenunibakeusa.com...
Alto-Shaam: MGM City
Center in
Las Vegas,
the largest
privately
funded single
construction
project in
U.S. history,
is using more
than 100 pieces of Alto-Shaam foodservice
equipment in its operations. Supplied
equipment includes nearly every model of
gas and electric combi ovens, cook-and-hold
ovens, smokers, convection ovens, holding
equipment, blast chillers, and rotisserie
units. According to a representative of MGM
City Center, “Alto-Shaam has been a partner
through all phases of this project…[They]
will continue to play a significant role in our
ongoing needs as this very unique complex
continues to evolve and develop.” For more
information, visit www.alto-shaam.com...
Esrock Partners: Is developing a proprietary
Commercial Advisory Board as a resource for
its manufacturing clients. The Board will consist
of chain and independent operators, menu
review committee members, chefs, cooks, and
other decision influencers from a cross-section
of restaurants throughout the country. The Advisory
Board will be a tool for quickly gathering
information, testing concepts, and evaluating
competitive products and programs for the
commercial segment. For more information,
visit www.esrock.com...
Kold-Draft: Announces
the appointment of Martin
(Marty) Gardner as president
and chief operating
officer. Leonard Kosar remains
the company’s CEO.
Gardner brings extensive
managerial experience
to his new position, most
recently as executive VP of sales at TTI
Floor Care. For more information, visit
www.kold-draft.com...
Manitowoc Foodservice: Cleveland Range
announces the successful completion of LEED
training and testing by three marketing staff
members, each achieving Green Associate
Accreditation. Recognized were John Lanning,
business development manager, core steam
products; Roland Gehring, business development
manager, Convotherm combi and cookchill;
and Brett Beaty, senior product manager,
core steam products. For more information,
visit www.manitowocfsusa.com...
Tillamook Cheese: Ann Jones of Littleton,
Colorado, won $6,000 cash, 25 pounds of
Tillamook cheese, and “The Big Cheese” title
at the Fifth Annual Tillamook Macaroni and
Cheese Recipe Contest Grand Finale Cook-off
at Kells Irish Restaurant & Pub in Portland,
Oregon, with her dish, “Rustic Fried Sage and
Chicken Apple Sausage Mac-n-Cheese with
Autumn Chutney.” To view winning recipes,
final cook-off results, event photos, or to
learn more about contest partners, visit
www.macaroniandcheeseandcheese.com or
www.tillamookcheese.com...
System Concepts Inc (SCI): Announces that
Soaring Eagle Casino & Resort, Michigan’s
largest gaming and resort destination, has
selected System Concepts’ FOOD-TRAK as its
F&B management solution. Soaring Eagle, operated
by the Saginaw Chippewa Indian Tribe,
will use FOOD-TRAK to control its costs for
Soaring Eagle, Saganing Eagle’s Landing, and
their distribution center. For more information,
visit www.foodtrak.com...
McIllhenny Company: The 2009 TABASCO®
Brand Hottest Chef Contest, themed “Tough
Times Call for Tough Chefs,” was recently
held at Delgado Community College in NewOrleans. Stephen Pribish, a
sous chef at Overbrook Golf
Club in Villanova, Pennsylvania,
won the $10,000 grand
prize for his “Oven Roasted
Pork Tenderloin with Seven
Vegetable Couscous and
TABASCO® Green Chimichurri.” Jared
Cushman, chef-in-training at International
Culinary Schools at the Art Institute of Fort
Lauderdale, Florida, took the competition’s
student category prize of $2,500 for his
“Chipotle Duck Breast Risotto” entrée.
For more information, visit
www.tabascofoodservice.com...
Plugrá: Jasmin Baron of Livonia, New York, has
been named Grand Champion in Le Saucier
Third Annual Plugrá European-Style Butter
Magnifique Recipe Contest. Baron’s winning
recipe, “Soy-Ginger-Lime Wasabi Butter Sauce
served with Crispy Panko Tilapia over Wilted
Spinach,” earned a $2,500 prize and an all-expense-paid culinary tour of New York City. For
more information, visit
www.plugra.com...
Maywood Furniture Corp: Now
has a Facebook
page, offering customers a fast and easy
way to follow new products and specials and to
connect in real time. Within the first few days of
the launch, Maywood displayed its new brushed
pewter laminate bar and pedestal tables on
Facebook, and the page now has more than
175 fans and six photo albums. “We’ve always
been a company interested in connecting with
customers in new ways,” says Ken Persson,
Maywood VP of sales and marketing. “With 2010
trade shows coming up and the launch of our
brushed pewter laminate products, it seemed
like the right time to create a presence on Facebook.”
To become a fan of Maywood Furniture,
visit www.facebook.com/maywoodtables...
James Beard Foundation: The Chefs for
Louisiana Cookery, a fundraiser benefiting the
James Beard Foundation, will be held at Kingsley
House in New Orleans on March 22, 2010.
Louisiana chefs who have either cooked at the
James Beard House in New York or have been
recognized through its awards program will
team up with local farmers and fishermen to
create a menu featuring key ingredients from
the state, including TABASCO® brand Pepper
Sauce. The event will also feature live music
as well as wine, beer, and cocktails from
Republic Beverage. Tickets are available from
www.jamesbeard.org
