To provide an educational, energetic, and fun atmosphere to learn the basic fundamentals in the art of cooking while connecting people through food. We pride ourselves in using the best seasonal products available while focusing on the importance of sustainability.
We are located in the heart of Woodstock, Illinois, surrounded by the beauty of rolling hills and lush landscape—an ecological mecca to this area. Our facility includes four acres of vegetable and perennial gardens which give guests the full ‘Farm to Table’ experience. Our new kitchen, the Duchossois Food Systems Lab and Kitchen, has a state-of-the-art design and includes a multitude of amenities to create a true educational experience.
The Duchossois Food Systems Lab and Kitchen at Loyola University's Retreat and Ecology Campus will allow the campus to complete its full mission potential that will benefit Loyola University students, faculty, and staff and will extend learning opportunities to the community. This facility, in conjunction with the Loyola Student Sustainable Farm, will allow us to teach techniques that will lead to better, smarter, and healthier ways of living.
Our goal is to bring students, staff/faculty, community members, and other partners, including those not familiar with food preparation, engaged in the experience of our kitchen. Groups will be able to participate in a variety of food related workshops during their stay at Loyola's Retreat and Ecology Campus. Workshops will be designed in conjunction with the Loyola Farm to offer well-rounded, seasonal, and educational programs.
These programs can be integrated into any new or existing retreat programs already scheduled for the facility. The new demonstrational kitchen will allow us to open the campus to an even broader range of individuals for a wide range of creative programs. It is our hope that those who participate in programs in the demonstrational kitchen will be left with a lasting appreciation for food production, preparation, and enjoyment.
Put yourself in our hands as we design a participation class tailored specifically for your group. This is the perfect setting for entertaining your guests while offering a hands-on educational experience. We supply the staff, training, great foods, and clean-up. Just show-up and enjoy a truly unique experience! Learn more
Sample products from our members and notable Chicago makers, take a tour of our
amazing 20,000 square foot shared kitchen space, or learn about our upcoming events and mentorship! RSVP here to reserve your spot!
Global Midwest Alliance invites you to its first program in the Alliance's 2018 Innovation, Growth and Globalization Industry-Focused Series. Past food industry programs have focused on food safety, policy changes, science-based opportunities, global food production and sustainability, food supply chain management and reducing food waste.
World food trade has blossomed over the decades, providing nourishment and fulfilling the desires of billions. Moreover, incomes of many have risen dramatically and the global middle class has grown. Even so, the world faces a rapidly increasing population, especially in urban areas, along with enormous problems of malnutrition and food insecurity. Key issues include how consumer preferences are changing and the negotiation of trade relationships. In this context, there are many opportunities for businesses to innovate, create value, develop new technologies and markets for food products, and provide additional jobs in the Midwest and around the globe. Through innovation and imagination, firms can build new trade partnerships and widen current trade flows in the process helping feed the world so more may thrive.
Join Global Midwest Alliance and leaders from industry, government, and other organizations as we explore these key themes. This program will feature keynote speaker Craig Morris, the Vice President of International Marketing at the National Pork Board, and two panel discussions with informative speakers from across the supply chain, along with ample time for networking. Focusing on how consumers drive change, our first panel will address the role of innovation and technology in promoting food trade. Our second panel will feature opportunities for business growth and ideas to open new markets -- particularly in rapidly growing cities -- to help meet worldwide needs by multiplying trade in agricultural and food products.
Attendees will have the opportunity to network with industry leaders and service providers, C-suite executives of food, agriculture, beverage, packaging and service companies, economic development specialists and groups interested in growth and global opportunities. The cost to attend this industry breakfast program is $95 per person, payable at the time of registration. Seats are limited. Please register on or before May 5, 2018.
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AGENDA 8:00 a.m. Registration, Breakfast and Qualified Introductions 8:30 a.m. Welcome and Opening Remarks
David Oppedahl, Senior Business Economist, Federal Reserve Bank of Chicago
8:45 a.m.Keynote Presentation
Craig Morris, Vice President, International Marketing National Pork Board9:15 a.m.Innovation and Technology Panel Moderator:Dave Donnan, Senior Partner, Global Leader Food & Beverage Sector, A.T. Kearney, Inc. Panelists:Kim Kirchherr, MS, RD, LDN, CDE, FAND, Chair, Food & Culinary Professionals Dietetic Practice GroupMegan Klein, CEO and Founder, HereJim Slama, Founder and President, FamilyFarmed
10:15 a.m.
Networking and Coffee Break
10:30 a.m.Growth and Global Opportunities PanelModerator:Johannes Burlin, Co-Founder and Co-CEO, Tilia Holdings, LLC Panelists:
Alex Hao,Partner, JunHe LLP
Wayne Robson, Senior Trade Commissioner, Consulate General of Canada in Chicago
Kate Toews, Vice President of Strategic Marketing,
Kerry Taste & Nutrition
11:30 a.m.Questions and Closing Remarks
Global Midwest Alliance is a business-led, region-wide not-for-profit educational organization dedicated to transforming the Midwest into an internationally recognized leader in innovation and business growth. The Alliance aligns and integrates resources throughout the Midwest, helping businesses to grow by leveraging existing resources to develop new products and find customers throughout the world. The Alliance is the Private Sector Liaison Office for the World Bank and a member of Global CONNECT. Through these and other affiliations, the Alliance facilitates access to global business opportunities for Midwest business through 160 groups in 100 countries around the world. The Alliance offers educational and networking opportunities through a variety of programs and resources designed to promote innovation, technology development and access to global opportunities in the food, clean technology, energy, logistics, manufacturing and water industries. For more information, visit www.globalmidwestalliance.org.
Global Midwest Alliance is headquartered at Coalition: Energy
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Pilotworks' first Lunch and Learn: Navigating Chicago Licensing will be held at the Pilotworks Chicago location on May 8 from 12 noon - 1:30pm. This FREE session will dive into paperwork basics, licensing needs, and the everything you need to know to get your food business started in a shared kitchen in Chicago!
Corporate Social Responsibility used to be seen as a separate group of activities and promises that companies made to their customers, and to improve the world around them. But, as CSR has evolved, it has come to be the heart and soul of companies, as well the set of factors that make their brand and company cultures differentiated and relevant. Join us for cocktails and appetizers to hear a panel of experts discuss trends in CSR, how CSR is brought to life within companies (both big and small) today, and walk through an exercise that helps to clarify your CSR statement and give it life.
Darrell Portz is Vice President- Global Food Safety and Quality Systems at Griffith Foods. For food companies around the world, Griffith Foods is the caring, creative product development partner whose people help our customers meet the evolving needs and desires of consumers in ways that respect and sustain the planet.
Agenda:
Join Pilotworks for the second in their conversation series on issues affecting women in the food industry, Women In Food: Growth on May 17th (5:30-7:30 pm). Panelists joining the conversation include: Helen Cameron of Uncommon Ground, Chef Christine Cikowski of Honey Butter Fried Chicken, Chef Becca Grothe of Tribeca's Cubano, and Molly Schemper of FIG catering. The panel will be moderated by Zina Murray of Logan Square Kitchen.
As consumers continue to demand fresh and less processed foods, high pressure pasteurization – an old technology – is finding new relevance in the marketplace and spreading rapidly across the US and the world. This is the enabling technology behind many cold pressed juices, fresh dips and salsas, even fresh fruits and vegetables in smoothies, shots, and other applications. Join us for breakfast to hear about the trends that are driving the industry, the process of getting started and using the technology on your products, and the leading edge of science and food safety related to this exciting technology.
This unique, technical forum provides practical, non-commercial, “how-to” formulation advice to R&D/food scientists working on formulating clean, simple-labeled foods and beverages, PLUS regulatory updates, consumer trend insights and exciting new ingredient technologies. Networking will prove robust and provide exciting personal interaction with the speakers, industry leaders and participating ingredient suppliers.
The Program offers you a wealth of clean label technical insights. Our general session expert speakers are carefully selected from leading product development firms, independent consultants, knowledgeable food company scientists, academia, regulatory personnel and consumer research companies.
SAVE MONEY: Super Early Bird Registration fees for food & beverage company R&D/product developers is only $895.00 prior to January 26, 2018.
Invest in your professional development by joining hundreds of your peers for 2 days of excellent technical educational sessions and casual networking.
Registration includes access to all 31 sessions, meals, presentation materials and networking with expert speakers and peers. For registration questions, please contact Jenny at 1-800-799-9671 or Jenny@globalfoodforums.com.
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On May 24th PW Chicago Presents: A Modern Take on Going Green (5:30 - 7:30 pm). This panel discussion brings together leaders from some of Chicago's most notable sustainable businesses - joining us will be: Jonathan Pereira of The Plant, Tracy Boychuk of The Roof Crop, and Tyler Mayoras of the Food & Ag Fund at Advantage Capital.
In the past 15 years, High-Throughput Sequencing (HTS) or Next Generation Sequencing (NGS) has leaped forward and regenerated the word "Next" many times over. HTS has replaced or, at least, challenged, changed or is changing the more traditional methods in health and other life sciences. Food industry is also showing great interest for this technology and many of its members have already invested in, experimented with or even implemented it in their research and development procedures.
Wednesday, May 30, 2018
12:30pm-12:40pm Welcoming, Robert Brackett, IIT Vice President and IFSH Director
12:40pm-1:00pm What does the Future Hold? Behzad Imanian, Research Assistant Professor, IFSH HTS Initiative
Governmental Agencies: Future of HTS & Food Safety
1:00pm-4:30pm Speakers (TBD) : Two Speakers from FSIS/USDA, Two Speakers from CDC, Four Speakers from FDA, One Speaker from NCBI/NIH
QA Session & Open Discussion
4:30pm-5:45pm Panel of Experts from the Governmental Agencies
6:00pm-8:30pm Reception and Networking (TBA)
Thursday, May 31, 2018
8:00am-8:30am Continental Breakfast
8:30am-8:40am Agenda & Logistics, Behzad Imanian, Research Asssistan Professfor, IFSH HTS Initiative
Academia: Future of HTS, Pathogens & Our Responses
8:40am-9:55am Speakers (TBD) : Three Speakers from Acadamia
Tech Companies: Future of HTS & New Technology
10:10am-11:50am Speakers (TBD): Four Speakers from Tech Companies
Technology Showcase & Exhibits
12:30pm-1:30pm (TBD)
Industry: Future of HTS, Food Safety & Food Companies
1:30pm-4:00pm Speakers (TBD): Four to Six Speakers from Industry
4:00pm-5:30pm Panel of Experts from Industry
Synopsis: In the past 15 years, High-Throughput Sequencing (HTS) or Next Generation Sequencing (NGS) has leaped forward and regenerated the word "Next" many times over. The science and technologies behind HTS have introduced us to a wide variety of new investigative, diagnostic and analytical methods such as Whole Genome Sequencing (WGS), large-scale metagenomics, transcriptomics, and phylogenomics. HTS provides an unprecendented power and resolution to positively identify and distinguish closely related strains of bacteria (WGS), to catalogue all the various species in a complex community in an environmental sample (metagenomics), and to detect fluctuations in gene expression as a response to the environmental or developmental changes in an organism's life cycle (transciptomics). Academic researchers were first to employ HTS extensively to examine many complicated questions that previously could not have been answered. With its many applications, HTS has replaced or, at least, challenged, changed or is changing the more traditional methods in health and other life sciences. In recent years, HTS has become progressively faster and cheaper, providing increasingly higher quality, longer and larger number of reads, resulting in better resolution and reproducibility. Today, the debate over the superiority of HTS over older methods is conslusively settled, and many governmental agencies have already adopted and implemented it in their inspective and investigative work. A growing number of businesses have also emerged solely to provide HTS sequencing or its related analytical services, and many existing ones have added these services to their menus. Food industry is also showing great interest for this technology and many of its members have already invested in, experimented with or even implemented it in their research and development procedures.
What to expect: In this symposium, we will hold a Palantir and look into the future of HTS in the field of food safety with a focus on its many applications to learn and catalogue, to montior and control, to combat and modigy foodborne microorganisms. The professionals from governmental agencies such as Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC) and US Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS), as well as those of the food industry, tech companies and academia present the news and their views, the current state of affairs, including existing obstacles and possible solutions, with respect to the widespread use and implementation of the HTS technology in their organization and their perspectives about its future. A panel of experts from the federal agencies, food industry and academia will answer the questions from the attendees and discuss what to expect in the near future when it comes to HTS technology.
Who should attend: This symposium is for food safety professionals from industry, academia and government in food processing, food safety, quality assurance, regulatory functions, public health administration, and those involved in developing or using pathogen detection equipment and methods.
Sponsorship: Please contact Armand Paradis at aparadi2@iit.edu for information about sponsorship opportunities.
Program Contact: Cindy Koschetz | ckoschet@iit.edu
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Join Pilotworks on Tuesday, June 5th (5:30-7:30 pm), for a conversation about food innovation, success, and pivots from a nationally-recognized food entrepreneur.
Riana Lynn is a leader in food innovation, technology, and venture capital. As a serial entrepreneur, she develops high-growth, nationally recognized technology and food businesses. Scaling a family juice company inspired her to develop FoodTrace, supply chain software that impacts thousands of food businesses across the US and beyond. Riana’s development strategies are pivotal to some of the world’s most innovative food and agriculture startups. She also works with Fortune 500 companies on new innovations. Her accomplishments have been featured on CNBC, Forbes, USA Today, Wired, TechCrunch, INC, Entrepreneur Magazine, Crain’s “20 in their 20s”, among others.
In today’s rapidly changing world it is more important than ever to stay ahead of the trends and be able to better predict, respond and adapt to the changing business environment. That is why Loyola University’s Supply and Value Chain Center of the Quinlan School of Business has put together an event unlike any other in the Chicagoland area! This one-of-a-kind event will bring together supply chain experts and professionals from a wide array of backgrounds and industries to discuss today’s hot supply chain topics. With a broad array of educational sessions, solution applications and peer-to-peer networking opportunities this is a can’t-miss event for every supply chain leader.
Educational Sessions: Need More Space? Examine The Steps To Take When Determining When It Is Time To Modify or Move Your Existing OperationYou have been so focused on working to grow your business that one day you wake up and realize that you've outgrown your facility. So what do you do? Do you have the capital or time to knock it down and start from scratch? What are your options and what is the best way to attack this problem? After determining that your plant in its current state can't sustain your growing business you are left with three choices: relocate your operation to a larger facility, do nothing and modify your operations to fit what you have and deal with it until you no longer can. In this session we will have a panel of experts that will provide their insight on how to address capacity issues.
Time: 9:00 AM - 10:15 AM Format: Panel Discussion Moderator: Dave Leversen, Solutions Engineer at Associated Panelists: Bruce Baring, Director of Supply Chain Solutions at Peach State Integrated Technologies, Marvin Logan, Director of Consulting at Bastian & Tim Siddiq, President & CEO at Merchandise Warehouse
Getting the Most Value Out of Your Telematics Data Today, Operations Managers represent a significant "link" in managing their organization's supply chain. Responsibilities often include the management of activities and resources that affect the design, planning, control and monitoring of the supply chain to fulfill the objective of creating optimal value in their operation. In today's "Big Data" world they have access to Telematics systems that provide them the ability to monitor the movements, status and behavior of a vehicle and its operator. This information gives management complete, real-time knowledge of their fleet's activities in one centralized interface, to increase productivity, reduce labor costs, improve customer service, increase safety and reduce operating expenses. Many operation managers have looked to this technology to provide them with more data to gain insights on their operations, in the form of devices that are mounted on their on-the-road and material handling fleets. This presentation will provide a guide to identifying cost drivers in your on-the-road and material handling fleets as well as how to apply data that will help you to reduce overall operating expenses associated with these assets. If this is done correctly, companies can effectively reduce time and maintenance costs. This information can also extend product life cycle, and decrease capital expenditures. Time: 10:30 AM - 11:30 PM Format: Presentation Speakers: Scott Pettinger, Fleet Optimization Manager at Associated, Heather Clark, Vice President of Global Customer Success at Fleetmatics & Michael Watson, Partner at Opex Analytics
Creating a Culture of SafetyMaking sure your employees are safe is a primary focus issue for all employers, and running a facility that operates industrial equipment can add a whole new set of safety concerns. So how do Operations Managers ensure their environment is as safe as possible? In this session you will learn from a panel of experts how to create a culture of Safety within your environment that will lead to a high level of employee satisfaction. Time: 12:30 PM - 1:45 PM Format: Panel Discussion Moderator: Kristian Rendtorff – Fleet Manager at Associated Panelists: Dan Beard, Director of Distribution at Coopers Hawk, Anthony Parato - President at TASK Insurance Group, Kathy Webb, Area Director for Chicago South at OSHA & TBA
Strategies to Recruit and Retain Top Talent Employees are your number one asset and without them, little to nothing gets accomplished. But one-third of distributors do not consistently find the skilled employees they need. Issues such as a lower quality in available labor pool, reduction in total labor pool, rising health care costs and decreased employee loyalty are just some of the issues supply chain professionals are dealing with today. Therefore, attracting and retaining top-level employees will continue to be vital to running a competitive and cost-effective supply chain in the years to come. In this session you will be able to get the opportunity to not only share your experiences with finding and retaining talent but hear from your peers what they have done. Time: 2:00 PM - 3:30 PM Format: Presentation & Group Discussion Moderator: Anthony Gargiulo, VP of HR for World’s Finest Chocolate
To register for this event, please click the button below:
Leveraging the APICS Management for Supply Chain Excellence (M4SCE) Framework, The Quinlan M4SCE Supply Chain Strategy Certificate provides a learning experience that allows supply chain leaders to establish or expand well-defined and repeatable processes for managing end-to-end supply chains. The M4SCE framework, developed by supply chain executives for supply chain executives, draws upon Supply Chain Operations Reference (SCOR) model tools, techniques and templates.
This three-day advanced leadership program provides the knowledge and skills needed to strategically manage complex supply chains to meet customer expectations and business goals. Program sessions will move beyond theory to allow participants to build hands-on expertise in establishing repeatable practices that will optimize their organization’s supply chain in order to fully leverage it as a strategic asset.
July 15, 2018 Chicago IL Hosted by Kansas State University and University of California, Davis The AUTM Food Safety and Food Ingredient Partnering Forum is a unique opportunity to network with industry partners and take an in-depth look at the food safety, food security and food technologies sectors. This meeting will coincide with the Institute of Food Technologists (IFT) Annual Meeting and Food Expo, July 15 - 18, 2018 at McCormick Place in Chicago, Illinois. Registration Hotel and Travel Tentative Schedule-at-a-Glance Sponsorship Opportunities Universities Attending Kansas State University University of California, Davis University of Minnesota Industry Partners Attending Ardent Mills Cargill Corbion
July 15, 2018
Chicago IL
Hosted by Kansas State University and University of California, Davis
The AUTM Food Safety and Food Ingredient Partnering Forum is a unique opportunity to network with industry partners and take an in-depth look at the food safety, food security and food technologies sectors. This meeting will coincide with the Institute of Food Technologists (IFT) Annual Meeting and Food Expo, July 15 - 18, 2018 at McCormick Place in Chicago, Illinois.
Registration
Hotel and Travel
Tentative Schedule-at-a-Glance
Sponsorship Opportunities
Universities Attending
Kansas State University
University of California, Davis
University of Minnesota
Industry Partners Attending
Ardent Mills
Cargill
Corbion
Event Location:
Event date:
7/15/2018
WHY TAKE THE COURSE
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
COURSE INCLUDES
Certificate of Completion
2.5 Days: Days 1 &2 9a.m.-5p.m., Day 3 9a.m.-1p.m. Breakfast , Lunch and Snacks Provided.
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