Buedel Food Products & Meat Packing Co. is a family owned and operated Meats, Cheeses & Specialty Foods distribution company. We've been serving Chicago’s finest dining establishments since 1907. We provide premium products with an extraordinary amount of customer service and personal attention to our customers. We strive to exactly meet your needs and help you create an outstanding dining experience for your customers. We care about your business, because if you are successful, we are successful. Our goal is to understand your specific needs and provide food service solutions that will delight your customers and improve your overall profitability.

The Company that Revolutionized Culinary Apparel The Chicago based Chefwear® began simply as a necessity for pastry chef Rochelle Huppin and quickly revolutionized the way chefs and restaurateurs dress. Rochelle first experienced the then standard black and white checked polyester culinary uniforms in the mid-80’s as a student of the Culinary Institute of America. The stiff, uncomfortable and unattractive pants prompted her to design and sew her own uniform out of brightly colored 100% cotton fabric. While working as a pastry chef for Wolfgang Puck several years later, Rochelle shared her pant innovation with other chefs on staff. During a “Wolfgang Puck Meals on Wheels” charity event in Los Angeles she gave out her Chefwear pants to several successful chefs in attendance, including Puck himself. The word spread quickly and Rochelle received call after call for her unique “baggy-cut” pants. It immediately became apparent that the entire culinary industry needed a comfortable and fashionable alternative to the standard uniform. Rochelle Huppin retired from the professional kitchen in 1991 to dedicate all of her time to Chefwear. Since the company's inception she has served as the President and Gary Fleck as the Chief Executive Officer . Chefwear now offers a full line of culinary apparel designed to meet the needs of the restaurant and hospitality industry, as well as the avid recreational cook. In addition to expertly designed pants and jackets, Chefwear’s innovative products include shirts, shorts, aprons, shoes, hats, Pint Size Duds and a variety of accessories. Not only is Chefwear recognized as an innovative provider of culinary apparel, but also for its active role in giving back to the community and sharing its success. Several custom patterns have been developed to benefit a diverse selection of charities with a portion of their sales. The S.O.S. pattern provides relief to Share Our Strength, one of the country’s leading anti-hunger organizations. Also, the 9/11 Relief Fund receives a portion of the proceeds of Chefwear’s Stars and Stripes pattern and the Tribal Spirit pattern benefits the Trust Fund memorializing New York Chef Patrick Clark. The most recent additions to Chefwear’s products with a purpose is a whole line of “Awareness” products that benefits the Lauder Breast Cancer Research Foundation, an organization that is changing the way groundbreaking breast cancer treatment is delivered to women. The Awareness line includes chef jackets embroidered with a pink ribbon on each cuff, and pants and hats constructed of pink and black chalkstripe or pink and black houndstooth fabric. Chefwear has evolved into a thriving business by continually meeting the apparel demands of the restaurant and hospitality industry. Chefwear’s headquarters and retail outlet store are located at 3111 North Knox Avenue in Chicago and offers customers knowledgeable and friendly service along with the best in culinary outfitting. As long as there is a need for innovative and quality chef apparel, Chefwear will lead the industry and expand its product lines to support the ever-changing culinary community. Contact: Annie Garson Sales Department Chefwear, Inc. (630) 396-8338 Direct

In the beginning; It was 1978 when Chef John Castro and Chef John Kaufmann had an idea to give notice to the great chefs of Chicago. In 2005 Chef John Castro brought up the idea again to the board of the ACF Chicago Chefs Association http://www.chicagochefs.org/, and it was there that the foundation started moving forward with the help of Chef Chas Boydston and Chef Jessie Cobb. With Chef Castro knowing many of the industry leaders, his first choice to induct into Chefs Hall of Fame was Chef Charlie Trotter. John Kaufmann started the process in setting up the Chef Trotter venue. The sold out event was held at the Renaissance Hotel Chicago and attended by fellow chefs, industry leaders and dignitaries. Guests enjoyed socializing with one another while sampling a beautiful array of hors d?oeuvres, followed by a marvelous dinner. The evening?s honoree, Charlie Trotter, had the opportunity to meet and speak with fellow celebrity chefs and guests alike. The emcee was Cary Miller, Vice-President of Food Industry News, who introduced the President of the Chicago Chefs of Cuisine, Jesse Cobb, Chancellor of the City Colleges of Chicago, Dr. Wayne Watson, who read a congratulatory letter from Mayor Richard Daley. Bill Kurtis also attended and introduced Charlie Trotter, who had many inspiring things to say about the brotherhood of all chefs. Charlie Trotter also donated 1,000 of his cookbooks to the Chicago Culinary Museum and Chefs Hall of Fame and a $10,000 yearly scholarship in his name to our Scholarship Fund. The Culinary History Behind Chicago The history of the Chicago culinary landscape is vast and diverse. It is the goal of thisorganization to highlight and celebrate the rich heritage of this terrific culture, which will be lost if the future is not fostered. It is our intent to engage future culinarians and industry Leaders to utilize the strong heritage to drive the Chicago culinary culture into the future. This can only be accomplished by engaging the current foodservice leadership in Chicago to give back in a form of hands on training, lectures, and community involvement. The foodservice industry represents the third largest business segment in the City of Chicago. There is a wealth of knowledge and resources that can be utilized to support our goals. This organization will leverage itself to work with the farming associations, food manufacturers, equipment providers, and peripheral industry services to maximize available resources. Culinary education is a strong cornerstone for our organization with an on-going commitment to educate our children, future culinarians, and general public. This outstanding platform will drive Chicago?s rich culinary history and heritage to new heights. The 1920?s Era A decade of the prosperous and fabulous roaring 20?s. The era of large palatial hotels, with beautiful guest rooms, elegant dining rooms and the age of fine dining, private clubs, and famous restaurants. Chicago had it all and on April 17th 1925, the top Chefs of this great city were inspired with the vision to establish a professional culinary organization to cultivate among its members the spirit of ethics, education, morals and fraternal brotherhood to better the culinary world! Before the Great Depression in 1927, which marked an important event in our culinary history, then world renowned chef, Auguste Escoffier visited Chicago to be presented an award. This was only the start of a great history that Chicago can be proud of. As we take you into our future from 1930?s into the new Millennium you will see how the Chicago chefs have worked for this great city! The 1930?s: With the depression of the stock market crashing, the chefs of chicago helped in soup kitchens to see the city through hard times. When the World Fair came to Chicago in 1933/34, times changed, as did the start of unions. The cooks and pastry cooks union, local 88 sprung up, and also the start of the first Culinary Arts Salon at the famous old Coliseum. It was a time for chefs of the Chicago to vote about being in the union. In order to secure better working conditions and for uniformity in wages. The A.C.F. (American Culinary Federation) was formed to keep the unity of ?American Chefs?! Then came the 40?s through the 70?s: Navy Pier renovation, Culinary Schools, which brought the American Academy of Chefs (1952), Les Amis d? Escoffier Society and Giving to La Rabida Sanatorium. The Hosting of the National A.C.F. Convention. Chicago?s Mayor Richard J. Daley was taking the city into a era of growth and responsibility toward making Chicago the hub of America. The Year 2006 the Birth of the Chicago Culinary Museum Our great Mayor of this fair city, Richard M. Daley, is bringing a new consciousness and understanding to the culinary landscape of Chicago. We now have many of the top restaurants in the country along with the oldest culinary institute, Washburne Trade School. Now known as Washburne Culinary Institute. The Chicago Chefs of Cuisine is envisioning and planning for a site where our chefs can be honored. A place where they will be appreciated for their endeavors and endless hours of dedication to the culinary industry in Chicago! That place is to be known as the "Chicago Culinary Museum and Chefs Hall of Fame.?

Consumers Packing Company, established in suburban Chicagoland in 1956, is recognized as a leader in the meat industry. We attribute our continued growth to maintaining the highest standards of meat products and service. Being the best at what you do takes tremendous passion and dedication. Our company is proud to offer you and your guests the absolute finest hand-cut, properly aged, restaurant quality steaks and chops. Our large selection of USDA Prime and USDA Choice graded products insure "Five Star" Quality. Your complete satisfaction is unconditionally guaranteed. With over 45 years of quality wholesale meat purveying experience, we have earned a reputation for being the best nationally known steak-cutting company. You can purchase all of our products with complete confidence, knowing that our expertise and skillful craftsmanship goes into producing “America’s Finest Meats.” Our products attest to the fact that Consumers Packing Company is truly "Your Investment In Quality."

David Meyers specializes in recruiting for the hospitality industry.

Dexter-Russell, Inc. is the largest manufacturer of professional cutlery in the United States. Throughout our long and rich history, we have maintained a tradition of excellence in both materials and workmanship. Our company is the proud successor to the two oldest American cutlery manufacturers: The Harrington Cutlery Company and the John Russell Cutlery Company. Henry Harrington, a New England craftsman and inventor, established the first cutlery company in the United States on June 18, 1818 in Southbridge, Massachusetts. Harrington manufactured surgical equipment and shoe knives, as well as well crafted firearms. As his cutlery line expanded, he gradually discontinued his firearm business. In 1884, Harrington introduced the Dexter trade name. The Dexter line of fine kitchen and table cutlery soon gained a reputation for quality in America's homes and restaurants. Another New Englander, John Russell, founded his Green River Works on March 1, 1834. After having made his fortune in the cotton industry, Russell, at age 37, turned his energies to the manufacturing of quality cutlery. He built his water powered factory on the banks of the Green River near Greenfield Massachusetts. His first products, chisels and axe heads, were made from fine English steel of the type normally reserved for tableware. As the Green River works expanded its line to include knives, the company continued to use only the finest materials. By paying much higher wages than English cutlers, Russell was able to attract skilled European craftsmen to his factory. With all the manufacturing operations consolidated under one roof, these skilled craftsmen were able to produce large quantities of high quality hunting knives to supply the needs of America’s western frontier. On May 1, 1933, the Harrington Cutlery Company and the John Russell Cutlery Company merged, bringing together the two most respected names in cutlery: Dexter and Russell. The new company, Russell Harrington Cutlery Company, offered a broad range of quality cutlery products from the famous knives that "won the west" to innovative cutlery for the professional and industrial markets. In 2001, the company changed its name to Dexter-Russell, Inc. to reflect its long history of product brand identity. Today, the same tradition of quality and variety is carried on in Southbridge, Massachusetts, where Dexter-Russell produces the broadest line of professional cutlery made by any single manufacturer in the world. Contact: Russell Haas Area Sales Manager 5946 Greenview Road Lisle, IL 60532 Phone; 630-697-2073 Fax; 630-795-1502 Email: rhaas@dexter-russell.com

Dpi Midwest has undergone a major transition, growing from 68,000 square foot facility into a 168,000 square foot state-of –the art modern distribution facility complete with a cut-and-wrap cheese operation. We have always taken great pride in the quality and variety of products we provide to the retail deli and bakery food service market, and now are able to bring the same dedication in serving the grocery, dairy and natural foods retail market. In addition to offering superior products and Services, we strive to be exemplary business Partners with our customers. Our greatest Satisfaction comes from helping our customers Grow their businesses. When a group of energetic, enthusiastic professionals who are experts in their field join forces, the result is a company with the ability to exceed customer expectations. We believe DPI Midwest is just such a company. Our enthusiasm for the products we provide to clients is evident in every aspect of our work. As a team, we believe in building long term, mutually beneficial relationships with our clients and take great pride in facilitating the growth of their businesses.

1993 - Founded by Harty Gerhard, Euro-Bake starts as an importer of German bakery goods such as Rolls, Pretzels and Danish and Bread Loaves. Euro-Bake sells bread in the Tampa and Central Florida market, delivering it in their own company trucks. 1994 - Harty Gerhard buys a freezer warehouse in St. Petersburg, Florida to manage the growth and inventory for his imported bakery products. 1995 - Euro-Bake opens an office in Atlanta, GA, and starts to deliver to the best Hotels in the city. 1996 - Euro-Bake stops all direct deliveries and starts working with Food Service distributors only. This allows Euro-Bake to grow in its already established markets and grow further throughout the South East and Mid Atlantic. 2000 - With continuous growth, Euro-Bake decides to open a bakery facility in addition to importing products from Germany. This will allow Euro-Bake to better service its customers with a larger assortment of breads and rolls. 2001 - Euro-Bake partners with one of the largest German bread manufacturers to open a small 15000 sqft bakery facility. The plans are to run one line in this facility to make baguettes, dinner rolls and some specialty breads. 2003 - A second line is installed to make Ciabatta breads that are starting to become a popular product for American chefs and consumers alike. 2005 - Euro-Bake is outgrowing its smaller building and plans are made to relocate 2006 - Euro-Bake is opening a new 55000 sqft state of the art bakery facility with 2 lines. Now almost 90% of all products are made at that bakery. Pretzels and some other specialty products continue to come in from Germany due to its authenticity. Euro-Bake establishes itself as the premier artisan bakery in the South East. 2007 - Following the continuous demand of artisan breads, Euro-Bake purchases a 2nd ciabatta line that does allow the company to produce for large scale customers and chains. As a privately owned company, we are proud of our achievements and that you are able to enjoy our products in some of the finest restaurant, or largest chains in this country. We believe our success has come from our conviction to provide our customers with some of the best and interesting bakery products in the market. Using the best ingredients, and baking in a time consuming process help us create great tasting breads. Our high tech equipment helps us to maintain freshness and allows for a great shelf live once it arrives at the customer.

Our local contact is: Kimberly Lachman North Central Regional Sales Manager Cell 847-971-7440 Fax 507-537-5110 It all started over 20 years ago, when Emily Zecchino and her daughter Linda began Holiday Foods. Emily will admit that the creation of Holiday Foods was almost an accident. In the early 1980s, the former restaurant owner left her business in search of something new. She had a reputation for being a good entertainer and for creating delicious hors d?oeuvres. Knowing this, a friend suggested Emily try starting a catering business. It was then that Emily and her daughter, Linda, were hard at work (sometimes working double shifts) in their own catering business. After a little research and after stumbling upon a small commercial kitchen that was for sale, Emily?s new catering business was underway. As word of her catering business spread, so did the reputation of Emily?s hors d?oeuvres and canap?s. She received requests from area businesses for specialty hors d?oeuvres by the dozen. That?s how her business started ? by creating two or three dozen hors d?oeuvres at a time for small businesses. Emily?s first introduction into mass production came in about 4 years. A family friend was working as the catering manager for the Diplomat Hotel in Hollywood, FL and he called Emily with a problem. He said the hotel was out of crab meat wontons and wanted to know if Emily would be able to make them. She agreed and asked how many dozen do you need? He needed thousands ? 3,000 and he needed them by the next day. She almost fell off her chair, but after a few seconds of thought, she committed to the order and quickly purchased a special fryer and together with her daughter and friends, prepared and delivered the order on time. That lead to an eye opener for Emily, and she thought if she could do this for one hotel then she could do this for others. It didn?t take long for Holiday Foods? reputation to spread in the local foodservice world. As more chefs throughout the country learned of Emily?s hors d?oeuvres the foodservice side of Holiday Foods boomed. As chefs moved around the country, they would take Holiday Foods? business with them and helped set up distribution in their area. Today Holiday Foods occupies a 46,000 sq ft USDA facility. The success of Holiday Foods hit an all time high when in January 2006, The Schwan Food Company, a multi-billion dollar foodservice company, purchased Holiday Foods. The Schwan Food Company is taking Holiday Foods nationwide. You have our unwavering commitment to excellence and the quality that assures you that Holiday Foods is a ?world class? company bringing you ?world class? products. Regards, Scott A. Meter General Manager

Kraft Foodservice is a division of the North America Commercial unit of Kraft Foods Inc., the largest branded food and beverage company headquartered in the United States and the second largest worldwide. Kraft Foodservice provides a diverse portfolio of brands, marketing, culinary and sales expertise and resources to the U.S. and Canadian foodservice industries.

We are thrilled to have the opportunity to introduce ourselves to you, as one of America's finest chefs. Pasture to Plate, Inc. is a specialty foods company that prides itself on sourcing and distributing unique ingredients from farms and ranches who adhere to strict growing procedures and rigid specifications. Supporting sustainable agriculture is very important to us. Our farms adhere to proper husbandry of the land that includes a commitment to all natural feeds and fertilizers, humanely-raised livestock standards and 100% traceability. Because we buy an interest in many of our livestock, we can custom cut to any specification you desire. We offer a full line of USDA certified organic produce as well. We believe this makes a difference in not only flavor and quality, but also more importantly, sends a clear message to American farmers that sustainable agriculture is important to America's chefs and their customers. Pasture to Plate is a proud supporter of ATTRA (National Sustainable Agriculture Information Service), SARE (Sustainable Agriculture Research & Education), and the OFRF ( Organic Farmers Research Foundation. ) We look forward to working with you as you develop your menu in support of our planets sustainable farmers, ranchers, and foragers. Cheers! The Pasture to Plate Family

The Satellite Cooling System helps you take your buffet out of the ice age! The revolutionary and patented Satellite Cooling System is the chef-designed, innovative solution for food safety, presentation and mobility. The Satellite modules are perfect for holding and serving cold foods in buffets, at catered events and in cafeteria settings, indoors and out. Plug-and-go technology allows this modular system, powered by a simple to operate high-tech Satellite chiller, to be set up and cooling in minutes for immediate use. Designed to reduce the burden of constant monitoring of cold buffets, the Satellite Cooling System decreases labor costs and food waste, while improving food presentation. The Satellite Cooling System can be set up virtually anywhere and is completely mobile. It brings modern technology to the market and is unique for its versatility, design and mobility while maintaining required cold temperatures for buffets and other cold food displays. Your customers will feel comfortable knowing your foods are safe and look great.

Strategic Hospitality Search is an executive search firm dedicated solely to the hospitality industry,
serving restaurants, hotels, resorts, clubs, universities, casinos and gaming, onsite food service, sports entertainment, convention centers, and concessions. Click on our name above to learn more about what we can do for you!

Testa Produce offers the quality and prices value of a broadline corporation, yet it is our outstanding service that distinguishes us in the market place. Our products include all varieties of fresh fruits and vegetables, domestic and international, as well as frozen, canned and specialty items. We understand and strive to meet the importance of accurate and timely deliveries. We also offer our unique full service customer support department 24 hours a day, 6 days a week and weekly market updates. In early 2001, Testa relocated all our operations to a newly renovated 44,500 square foot modern facility. This seven-year-old building has been described as “the premier food service distribution facility in the Chicago Metro area”. Our location just west of the loop allows outstanding access to downtown and all Chicago suburbs. The facility features refrigerated and temperature controlled receiving and dispatch docks, zone controlled non-freon based refrigeration systems, high bay storage capacity and single floor operation.

Since 1992, Van Lang Foods has been dedicated to creating fine appetizers and hors d’oeurves. From our USDA-certified facility in Lombard, Illinois, our products are hand-crafted using the highest quality ingredients. Known for our wide variety of unique international flavor profiles, we are proud of the long and prestigious list of luxury hotels and casinos, private clubs, banquet houses and caterers that have consistently chosen to serve Van Lang Foods to their guests. We assure you that you will experience superior quality, competitive pricing and first rate customer service.