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| Chef Katie Lee Collier and Chef Craig Claude did pizza demonstrations at the SNA's Annual National Conference. |
Our most recent activities have been attending the School Nutrition Association’s (SNA) Annual National Conference in San Antonio, Texas, and the National Association of College and University Food Services’ (NACUFS) National Conference in Anaheim, California.
With booths at both events, we brought along chefs from our Schwan’s Chef Collective to help lead demonstrations where they showcased the creativity that has been happening behind the scenes and featured our new pizzas and recipe concepts for food-service operators and other conference attendees.
At SNA’s Annual National Conference, our chefs featured the Big Daddy’s® Primo pizza in our two new varieties — Buffalo Chicken and Four Meat.
The new Villa Prima® Thin Crust 16-inch pizza was the featured pie at the NACUFS National Conference. There, our chefs demonstrated the versatility of the product with out-of-the-box, pizza-recipe concepts, including paninis, waffles and stromboli.
While showcasing our latest creations at the conferences is fun, the real highlight is being able to interact with food-service operators. Each event brings thousands of food-service operators from across the country.
“Our goal is to establish a meaningful dialogue with school food-service professionals from across the country, learning about their greatest opportunities and challenges, and sharing culinary information and foods that are inspiring and relevant to their daily responsibilities,” said Helene Clark, vice president of sales planning and K-12 for Schwan’s Food Service.
Thank you visiting us at the conference, and we look forward to the start of the school year.
