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Pitco has named Debbie Hanson vice president of sales & marketing for the Pitco and MagiKitch'n brands. She was most recently vice president of sales for Piper Products/ServoLift and has also worked in sales management with InterMatro Industries and was president of Elite Marketing.

Enodis USA has named Dennis Ball vice president of business development for the U.S. Bringing 35 years of experience in the foodservice industry, Ball most recently served as vice president of sales for Pitco/MagiKitch'n. He has also held sales management positions with other brands such as Blodgett, Vulcan, Traulsen, Stanley Knight and Keating.

Surlean Foods has added Michael Cannon as vice president for foodservice sales & marketing.

Pierre Foods, Inc., and its subsidiaries have filed for Chapter 11 bankruptcy protection. CEO Norbert Woodhams said in a statement accompanying the filing announcements that Pierre expects to “emerge from bankruptcy as a stronger, more competitive company, well positioned for growth and enhanced profitability.”

Karla Stockli has been named general manager of the California Fig Advisory Board. She previously served as vice president of marketing for the California Raisin Marketing Board, where she also held the positions of director of marketing, director of public relations and marketing manager there. Stockli is also a former national foodservice marketing manager for the National Pork Board.

SCA Tissue North America has become an Ally Member of the “Green” Hotels Association, one of only four paper products companies approved by the Association for the designation.

Cleveland Range has named Michael Aguirre sales manager for its Eastern Region. He was most recently vice president of national accounts for APW Wyott for the past three years. Previous to that, Aguirre worked at Frymaster for nine years in regional and international sales and marketing management capacities.

Ray Noonan, executive chef with Eurest Dining Services in St. Louis, had the winning recipe in the Indian Harvest Specialtifoods, Inc., inaugural Sunrise Blend Recipe Contest for chefs of Compass Group North America. His recipe was a Sunrise Blend Veggie Burger with Goat Cheese “Bun.” The contest drew 129 entries. Chef Gary Suarez of Bon Appétit Management Co. in St. Louis took second place with his Sunrise Blend with Quinoa Flakes, Artichoke, Spinach and Feta Cake atop Roasted Vegetables. Third-place honors went to Jacob Harr, executive chef with Eurest in Bentonville, AR, for his California Falafel.

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