Food Show

2019/03/25 09:00:00

March 25, 2019
9 a.m. — 4 p.m.
Albany Capital Center

The Ginsberg’s Show & Exposition is coming back to New York’s Capital Region! This invite-only show for our business customers has a few surprises to make this event worth venturing out to experience.

Keep checking back for show updates!


Albany Capital Center

Located at 55 Eagle St, Albany, NY 12207


Free parking available at the Albany Capital Center Garage (7 Wendell Street)

Free overflow parking will be in the Times Union Garage located at 100 Beaver St


Other parking options

Renaissance Garage (67 Howard Street)

Green Hudson Garage (45 Hudson Ave)

Empire State Parking V (P3) Lot via Capital Complex Walkway


Corporate Chefs In Attendance

Make sure to stop by and listen to their presentations on the show floor

Campbell’s Chef

Gerald Drummond

Chef Bio

Chef Gerald has an impressive 34 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

Nestle Chef

Mary Locke

Chef Bio

Chef Mary Locke has worked in the foodservice industry for more than 30 years, perfecting her craft as executive chef with a variety of restaurant concepts. Her career blossomed at Aramark, where she oversaw foodservice operations for 18 units and was promoted to associate district manager. Residing on one of upstate New York’s renowned Finger Lakes, Chef Mary is passionate about scratch-made cooking and bringing the benefits of farm-to-table mainstream. Chef Locke is a Certified Executive Chef with the American Culinary Federation and an ACE Regional Gold Medalist.

Unilever Chef

Brandon Collins

Chef Bio

Growing up in Fairborn Ohio where food brought family together. Brandon knew he wanted to be a chef from a young age. At the age of 15 he started working at a local concert venue as a line cook where he was exposed to cooking for people like Ozzie Osbourne to Next. After graduating high school he pursued his passion to the Culinary Institute of America. Graduating in Sept of 2001, he moved back to Cincinnati where he took over different kitchens for 2 years before moving back to the Hudson Valley.

As the Executive Sous Chef at Valley Restaurant at the Garrison they were awarded the equivalent of 4 stars from the NY times. After 9 years at the Garrison, Brandon moved on to the Roundhouse at Beacon falls where he oversaw the construction of a Fine dining restaurant, outdoor patio space, speak easy bar, and 350 seat event space. After opening the NY times again would review, and awarded the equivalent of 3 stars on the outdoor patio. While at the Roundhouse they were awarded best new restaurant in the Hudson Valley by Hudson Valley magazine and he sat on the board for Hudson Valley restaurant week.

After 3 years at the Helm he moved onto take a job at Sodexo as executive chef at Pitch, which was Unilever’s personal care divisions co-creation space. After working closely with the company he decided to take a position as Corporate Chef North East.

Chef Seth Nels

Chef Bio

Chef Seth Nels began his foodservice career in 1992 as a dishwasher at the elite Lafayette Country Club in Upstate NY. After a short while Seth moved into prepping food then to cooking on the line to banquets eventually working every position in the kitchen. When the club would close in the wintertime Seth would seek opportunities to cook at other operations around town intentionally working for a different operation each winter to broaden his experience in the kitchen. Seth accumulated stints at Olive Garden, TGI Fridays, 313 Wine and Cigar Bar, Sodexo at University Hospital, Embassy Suites Hotel and Oncenter Convention Center. In 1998 Seth entered Culinary School at the culinary Institute of America completing externship in 1999 at The Bay Colony Club an exclusive private community in Naples Florida and graduating in 2000. After graduating Seth moved back to Naples to work on the culinary team at The Registry Resort a 4 star 5 diamond resort on the Gulf Coast. While at the resort Seth rotated doing stints at The Naples Grand Golf Club owned by the Registry. Moving back to Upstate NY in 2002 Seth helped a friend open a restaurant, Francesca’s Cucina as well as helped out several other friends on various projects such as pop up restaurants and the like. Seth entered the broker world in early 2003 where he works today for the Affinity Group as the Culinary Lead and Non-Commercial Segment Specialist.

Paul Stillitano

Chef Bio

I joined with the core group in February of 2016. I was with an independent brokerage for 5 years prior to coming to be a part of one of the biggest and best national brokerages there is. I started in the restaurant business at a young age of 10 and never veered far from it. I started washing dishes and worked my way up the ladder in this wild and chaotic business.

Graduating from Paul smiths college in 2005, I jumped right back to work long hours, nights, weekends, and holidays. I always thought this was fun and maybe someday I would grow up and get a “real job!!” I’ve worked in hotels, chain restaurants, catering, country clubs, and independent restaurants.

I enjoy camping, sports, music, and family time!! I always make time to watch the Syracuse Orangeman in action on the basketball court. Loves to WIN hates to lose. When I’m not wearing purple and green You can always catch me in orange. I bleed orange!! I am happily married and have 2 beautiful children. My wife is a school teacher and runner. She has been a coach for cross country and track for many years and is also very competitive. My toddler son and infant daughter are always on the move and keep me busy. I am very excited to be a part of the biggest and the best and look forward to many years with the core group.

Michael John Galbraith, CEC

Chef Bio

Chef Michael John Galbraith is an American Culinary Federation Certified Executive Chef and Multiple Gold and Silver Medal winner.
Chef Galbraith is a graduate of the Culinary Institute of America and The State University of New York with degrees in both Culinary Arts and Hotel and Restaurant Management.
His resume includes serving as the Executive Chef at The Albany County Club, The Saratoga Golf and Polo Club, The Century House, The Hall of Springs, Rensselaer Polytechnic Institute and the Sherwood Inn in New York’s wine country where he cooked for former President and former Secretary of State Bill and Hillary Clinton.
Chef Galbraith is also an Adjunct Professor at SUNY Schenectady, in the school of culinary arts and hospitality management. He joined Key Impact in December 2018

Chef Ed Gould

Chef Bio
  • Culinary Specialty: Catering, Soups, Sauces, Asian Cuisine, Italian Cuisine, Southern Cuisine, Seafood and Fine Dining.
  • 26+ years of operational management and culinary experience
  • Proficient in client & corporate menu ideation
  • Experience in Innovation & Capabilities Presentations with large retail customers like Tops Markets
  • Experience in Recipe Development and Menu Planning for Multi-Unit Accounts & Large Leverage Operators.
    Mercyhurst College
  • Awards: Highliner Foods recipe winner 2010 and National Seawatch Clam Challenge Winner 2014.

New Items To Check Out

Planet Oat Milk

Oats pack a lot of punch for such a small package and – most importantly – they’re delicious! To celebrate the awesomeness of the mighty little oat, we bring you this rich, creamy, full-bodied beverage that’s just a little bit sweet (with no added sugar) and is free from dairy, peanuts, soy and gluten. And it contains 2 grams of protein and fiber per serving! Bring us your glasses, cereal bowls, coffee, and smoothies! Available at the HP Hood booth.

Krusteaz Square Flat Bottom Waffle

Uniquely shaped, featuring one grooved and one flat side to better hold sandwich ingredients in place. Adding delicious flavor and visual appeal to sweet-and-savory dishes across dayparts. Stop by ConAgra booth to see this item!

Curly's Fully Cooked Beef Brisket

Legend has it that there was a man so passionate about meat, that when he tried a recipe he liked, the hair on his head would curl up with sheer joy; they called him Curly. Today, Curly’s meat is still made with that same passion and care. When you serve Curly’s, you’re serving expertly hand-trimmed meats that are seasoned and cooked in an authentic pit smoker over natural hardwoods for a rich and smoky flavor. Curly’s is available at the Farmland booths.

Knorr Intense Flavors

Knorr Intense Flavors line is made with authentic culinary processes like smoking, fermenting and roasting and can be used across every stage of the cooking process including marinating, seasoning and finishing. They are vegan, gluten-free and made with natural ingredients. Set your dishes apart with an exciting, distinctive range of bold flavors of umami, deep smoke or citrus fresh. Available at the Unilever booth.

2019 Vendors


Adirondack Beverages
Gregory Packaging
Island Oasis
Lassonde Pappas
Nestle Waters
Omar Coffee
Tazo Tea

Craft Beer

Brown’s Brewing
CH Evans Brewing
Druthers Brewing
Keegan Ales
Mill House Brewing
Nine Pin Cider
Rip Van Winkle Brewing


Blue Bunny
Cabot Creamery
Cheese Merchants
Great Lakes Cheese
H.P. Hood
Saputo Cheese
Sommer Maid Creamery
V&V Supremo


Albertville Farms
Buona Vita
Deb El
Fresh Mark
Jennie O
Maple Leaf
Michael Foods
Nation’s Best
North COuntry Smoke House
Northfork Bison
Old Neighborhood
Pilgrim’s Pride Fresh
Schweid & Sons
1909 Butcher Cuts
Wayne Farms

Local Product

A. Gurda Farms
Champlain Valley Specialites
Hudson Valley Fish Farms


American Roland
Azar Nut
B & JG Foods
Bakery de France
Bake & Joy
Beyond Meat
Bosco’s Pizza
Brooklyn Bagels
Carla’s Pasta
Chefler Foods
Country Home Bakers
David’s Cookies
General Mills
Jasper Wyman
J&J Snacks
Kellogg’s FAFH
Kerry Foodservice
Kettle Cuisine
Knouse Foods
LaBrea & Fresh Start
Lamb Weston
Lebus Bakery
Les Chateaux De France
Lilly’s Pasta
Major Products
MOM Brands
Omar Coffee
Patriot Pickle
Sara Lee
Signature Breads
JR Simplt
JM Smucker
Sugar Foods
Sun Rich
Supreme Oil
Sweet Street
Tyson Mexican Original
Unilever Food Solutions
Vie De France
Westminster Cracker
Zerega Pasta

Non Foods

American Metal Craft
Anchor Packaging
Anderson Chemical
Brown Paper
Dart Container
Dexter Russell
Dine A Glow
Emi Yoshi
National Checking
Pitt Plastics
Royal Paper
San Jamar
Syracuse China
World Tableware


Ginsberg’s Seafood
Chicken of Sea
Handy International
Highliner Foods
Hudson Valley Fish Farms
King & Prince
Ruggiero Seafood
Sea Watch
Slade Gorton
Tampa Maid
Trident Seafood


Ginsberg’s Bill Pay
Ginsberg’s Mobile
New York Restaurant Association
Capital District YMCA

2018 Ginsberg's Foods Show and Exposition

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