Chef Gerald has an impressive 36 years of food service experience from some of the country’s top kitchens. Currently he leads Campbell’s Soup Company Foodservice for North America as their Executive Chef. Prior to joining Campbell’s, he led culinary operations for Stephen Starr’s Restaurant organization as Executive Regional Chef for their Catering and Events business. In 2006, he held the top spot at the renowned Morimoto Restaurant in Philadelphia for Starr. Previously, he was on the culinary leadership team for restaurateur Jeffery Chodorow, leading culinary operations for several restaurant concepts including China Grill, Asia de Cuba, Rock Lobster, Red Square, Rum Jungle, Mix by Alain Ducasse, Ono, Hudson Cafe, and Restaurant 44, in Miami, New York, Chicago, Las Vegas, Los Angeles, and Mexico.

He has extensive experience in many cuisines, and specializes in Asian, Mexican, Cuban, and regional American cuisines. His philosophy and approach to cooking and food are based on using the finest ingredients, disciplined techniques, dedication, and passion for his craft. He has had the pleasure of cooking for high-profile clients, most notably former President Obama, The Pope, and celebrities.

When he is not busy in the kitchen, he is compassionately helping his community to combat hunger and poverty. Additionally, he is on the leadership board for the United Negro College Fund to help raise money for college bound students. with the American Culinary Federation and an ACE Regional Gold Medalist.

James Bell is the West Region Sales and Culinary Manager for Major Products. Mr. Bell provides a chef’s point of view during sales presentation to current and potential clients with product solutions in the base, gravy and sauce mix category.

Mr. Bell started in the food industry at age 13 for a family owned restaurant in Ohio. He moved on to the corporate restaurant industry working in fast casual pizza chains to upscale casual dining restaurants. Mr. Bell then moved into the food retail industry and sharpening his natural and organic food knowledge as Executive Chef for Wild Oats Markets. Mr. Bell held position of Director of Culinary R&D and Operations for national Chains Fox and the Hound, Champps Restaurants, Village Inn and Baker Square. Mr. Bell has been in his role for Major Products for 7 years providing sales and culinary solutions to 1 unit operators through 50+ unit operators.. Mr. Bell attended the Culinary School of the Rockies and received a culinary arts degree with High Honors.

Chef David Goldstein is an Area Manager for Smithfield Foods Company – Packaged Meats Division and Smithfield Culinary. Chef Goldstein is a graduate of the Culinary Institute of America. He has made a living and worked in the food industry for over 41 years. His experience includes working at award-winning restaurants, country clubs and owning a catering company and restaurant. He has worked as a corporate executive chef for over 20 years at a food brokerage company.

Chef is a member of the American Culinary Federation – along with being a member of local chapter “Professional Chefs Association of South Jersey.”  He is the current chapter president. Chef David is a Recipient of the ACF Presidents Gold Medal and Cutting-edge awards, He has received the chapter Chef Of The Year award, Humanitarian Award for ACF -PCASJ chapter, and the Professionalism Award PCASJ.

Chef David is an Advisory Board member and volunteer for the Community Food Bank of NJ southern branch. His devoted commitment to helping has resulted in raising hundreds of thousands of dollars and helped provide enough food to feed over 1 million meals to date.

Chef David says his favorite meal ever made and served was feeding the rescue teams and first responders at Ground Zero in NYC less than a week after 911 tragedy. Being able to help people is a passion and life commitment of his.