Andrew Hunter — RDMS Recipe Development Merchandising Solutions, San Francisco, CA


	Watch for Chef Andrew’s latest book, The Reality Diet. Written by Miami cardiologist, Dr. Steven A. Schnur, with menus and recipes developed by Chef Andrew, this breakthrough plan will hit the shelves on May 4th.


	Dave Adams Strategic Sales & Marketing Dave has more than 20 years of experience developing strategic sales and marketing programs for produce companies including Mills Family Farms, Fresh Express, Dole Fresh Vegetables, Purely Supreme Foods, Andy Boy Associates and National Precut. His services include sales and marketing strategy development, fresh product manufacturing, and packaging development with in-store validation. Dave brings fresh products to market on a regular basis with profitable sales strategies. He lives in Monterey, California, “The Salad Bowl,” which is home to value-added produce products and the shipping hub for the western United States.
	Gary Dahl Operations & Distribution Logistics Gary is a senior operations executive with over 25 years of experience designing distribution logistics for Fortune 50 and startup food companies. Gary managed a Departmental budget of $495 million during his tenure as SVP of Logistics for American Stores (Albertson’s), the 6th largest food retailer in the U.S. As a founding officer of Webvan, the on-line grocer, he helped raise $431 million in venture capital to create the Company’s high-tech supply-chain infrastructure. Gary is currently the Principal of The Dahl Consulting Group and has degrees from the University of California, Berkeley and California State University, Long Beach.
	Paul Epstein, CEC Foodservice Management & Production Systems Paul is the executive chef for Texas Station Casino where he oversees 500+ employees and eight different food outlets from fine dining to employee feeding. Previously the executive chef of Paris Las Vegas, one of the world’s largest casino companies, Paul implemented cost-saving systems including inventory management, production safety and improved cutting techniques, which in turn reduced the costs of the meat division by more than $2 million annually. As a certified executive chef (ACF) and HACCP trained, Paul writes the protein specifications and buys futures of lamb, pork, beef and veal for his company worldwide. Paul has an AOS degree in culinary arts from the Culinary Institute of America
	Cheryl Forberg, RD Nutritional Services & Analysis Cheryl is a James Beard award-winning healthy recipe developer. She creates innovative nutrition-based recipes for corporate clients and print media. She has worked as a dietitian at Cedars Sinai Medical Center in Los Angeles, and as a chef for Wolfgang Puck and Lucasfilm, Ltd. Cheryl developed recipes for several cookbooks including the *Stop the Clock! Cooking, The New Mayo Clinic Cookbook* and the American Medical Association Healthy Heart Cookbook. She is a dietitian for the Murad Center for Inclusive Health in Southern California. Cheryl has degrees in nutrition from University of California, Berkeley and culinary arts from the California Culinary Academy.
	Sandy Hu Food Marketing A marketing communications specialist with more than 25 years of experience, Sandy launched her own boutique agency, Sandy Hu Food Marketing, in 2004. She draws on rich career experiences that include working as a magazine and newspaper food editor in New York City and Hawaii, serving as public relations manager for Specialty Brands, and leading Ketchum’s renowned culinary center as its director. While running her own business, Sandy maintains a position as SVP at Ketchum. She also is a freelance writer for AP and co-produces a TV cooking segment for San Francisco’s CBS affiliate.
	Adam Seger, CCP Dining Room Training & Wine Program Development As director of restaurants for the Oak Room in the Seelbach Hotel in Louisville, Adam earned a coveted AAA Five Dia- mond Award, London’s The Independent 44th Best Bar in the World, and Wine Spectator Best of Award of Excellence. Adam has managed the award winning restaurants Limestone in Louisville and TRU in Chicago, and has trained at Michelin Star Chez Julien in Strasbourg and The French Laundry in Napa Valley. Currently the general manager of Nacional 27 in Chicago, Adam is assisting in the development of an extensive beverage program for Lettuce Entertain You. Adam has a degree in hotel administration from Cornell University.