Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Next-Gen Leaders: Matthia Accurso

Chef de Cuisine, Retail Dining
University of Massachusetts Amherst
Educational Background: Bachelor's degree in finance from University of Missouri; currently an MBA student at UMass
Years in Foodservice: 18
Age: 34

Next-Gen Leaders: Morgan Burnett

Student Employment Manager, Dining and Culinary Services
University of Wisconsin-Madison
Educational background: Associate Degree in Culinary and Hospitality Management from Waukesha County Technical College
Years in foodservice: 16, the first 5 years at a variety of high-end restaurants in Milwaukee
Age: 32

Next-Gen Leaders: Nick Cantoni

Chef de Cuisine/Production Manager
University of Montana, Missoula
Educational Background: Associate degree in Culinary Arts from Johnson & Wales University
Years in foodservice: 14
Age: 29

Next-Gen Leaders: Susan Cramer

Associate Director of Retail Operations
University of Michigan, Ann Arbor
Educational background: Bachelor's degree in Spanish and Women's Studies from University of Michigan
Years in foodservice: 8 (7 of them with Michigan Dining)
Age: 28

Next-Gen Leaders: Dustin Cutler

Director of Dining
Cornell University, Ithaca, N.Y.
Educational background: Bachelor's degree in Hotel and Restaurant Management from Niagara University
Years in foodservice: 13
Age: 35

Next-Gen Leaders: Eric Ernest

Executive Chef, USC Hospitality
University of Southern California, Los Angeles
Educational Background: Degree in culinary management; studied cuisine in Europe and North Africa; completed CEIP (Culinary Engagement and Innovation Program) at the Culinary Institute of America; preparing to pursue MBA
Years in foodservice: 23
Age: 40

Next-Gen Leaders: Selina Fournier

Dining Services Manager, Hampshire Dining Commons
University of Massachusetts Amherst
Educational background: Bachelor’s degree in Hotel, Restaurant & Travel Administration (now Hospitality & Tourism Management), University of Massachusetts Amherst
Years in foodservice: 20+
Age: 40

Next-Gen Leaders: Gen Guo

Sous Chef, Catering Department
University of Illinois at Urbana-Champaign
Educational background: High school diploma, New York City
Years in foodservice: 21
Age: 39

Next-Gen Leaders: Crystol Smith

Production Chef
University of Illinois, Urbana-Champaign
Educational background: CIA Baking and Pastry Alum
Years in foodservice: 15, including 5 at University of Illinois
Age: 33

Next-Gen Leaders: Rob Stromquist

Catering and Special Events Manager
University of Michigan, Ann Arbor
Educational Background: BS in Hospitality Management from the University of Kentucky
Years in foodservice: 10, including more than 6 years in catering and events
Age: 28

Next-Gen Leaders: LuAnne Wu

Assistant Manager, Berkshire Dining Commons
University of Massachusetts Amherst
Educational background: Bachelor’s degree in Agriculture Management from University of Delaware
Years in foodservice: 12, including over 6 years at UMass in both Berkshire and Hampshire Dining Commons
Age: 42

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