This invite-only show for our business customers has a few surprises to make this event worth venturing out to experience. The team can’t wait to see you at the show!
Keep checking back for show updates!
Labor Saving products to meet your needs
Cross Merchandise products across dayparts
Menu Profitability ideas
Network with other establishments
Ways to build a better Take Out Program
Is your business on-trend?
*You must attend the Expo to gain access to 9 weeks of catalog deals*
Cooking Demonstrations will be held throughout the day by our guest chefs on the center main stage. Their goal is to provide you with solutions for your kitchen with labor-saving products that can also cover multiple meal dayparts.
Executive Chef Campbell’s Foodservice for North America
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
West Regional Sales Manager, Culinary Team Member
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.
Come back later for the complete listing of vendors