food_show_2017_web

presentation
Chef Joe Arvin will be spending part of the
afternoon with us for this special event. Join
us at 1PM for this presentation where he will be
discussing:
•Today’s foodservice trends: what, who, why, how
•Personal Branding: how to create and maintain a
•personal brand while simultaneously staying with
•the foodservice trends
•Opportunity: how chefs & concepts are using
•their personal brand to create the next trend and
•necessity in foodservice – food trucks
“I use people’s eyes and palate as my canvas,”
Chef Michael Laiskonis
1 PM
ABOUT chef joe arvin
“My style is anything goes,” says Joe Arvin. I call it Southern Fusion with
some MADLOVE! As Creator and Founder of Mad Love Cooking , Joe creates
and designs recipes and concepts. While traveling, he administers cooking
classes, food trend seminars and energetic public speaking forums. Prior
to MADLOVE Cooking, Joe traveled the U.S. as a Corporate Executive Chef/
Culinary Specialist for Blodgett oven and Viking Range . Throughout his
career he traveled all over giving cooking demonstrations on stage at trade
shows. His interest in cooking developed in early childhood. At the age of 12,
he was whipping up eggs and pancakes for his parents’ breakfast and was
well known among friends and family for making the “world’s best tacos.” His
love for people always had him working out front with the customers.
At age 22, Joe came face to face with destiny. He worked for a local caterer,
The Pampered Chef, in Lexington, Kentucky. Chef/Owner David Larson was
a winner of the James Beard Award, among other accomplishments. Working
beside the talented Larson, Joe decided he would choose culinary arts as
his lifelong career. Larson treated Joe as a son, instilling his own passion
and drives, helping him pick a culinary school. “Together we catered some
of the finest weddings held in the state of Kentucky and the horse sales at
Keeneland race track.” Joe says of Larson, “He taught me that food is an
art and I had the chance to be a great artist if I stayed the course.” Joe
spent much of his time in various restaurants, hotels and catering facilities
acquiring knowledge and learning the art of presentation before attending
Baltimore International Culinary College, where he graduated in 1996. He
then served an externship at Mohonk Mountain House, New Paltz, New York,
and at Harbor Court Hotel, Baltimore, where he trained under Chef Holly
Forbes. Joe has combined his professional culinary background with a strong
flair for public relations and highly developed communication skills. He served
as Corporate Chef and Key Account Manager for Food Service Marketing,
Inc., Fairfield, Ohio, taking care of such accounts as Applebee’ s, Premier
Hospital, and Aramark Management Services, establishing relationships with
distributors, buyers, and hiring and training new sales representatives. At
J/P Brokerage Company, Columbia, Maryland, he served as a culinary expert
for Nestle Food Services, interacting with sales representatives and training
co-workers. He also worked as Food Production Manager/Chef at Aramark,
Chesapeake, Virginia, where he was responsible for organizing on and off
premise catering, among other duties. “I use people’s eyes and palate as
my canvas,” Joe says of his special way with food. “A friend once said after
tasting something that I had prepared, “ there is a party going on in my
mouth!" I could not have been happier.