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Wendy Reinhardt Kapsak

President and CEO
Produce for Better Health (PBH) Foundation

Wendy Reinhardt Kapsak, MS, RDN, is the President and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to work with more than 500 industry and government partners to advance the overall effort of increasing fruit and vegetable consumption through all produce forms – fresh, frozen, canned, dried and 100% juice. Prior to joining PBH, Wendy was the Global Lead for Food, Nutrition and Health Partnerships at the Monsanto Company. Prior to Monsanto, Wendy served as Senior Director of Health and Wellness at the International Food Information Council (IFIC) and IFIC Foundation in Washington, DC.

Bob Karisny

Vice President, Menu Strategy and Innovation
Taco John’s International

Bob Karisny has been in the food service industry for over three decades. A graduate of the Culinary Institute of America, Bob has honed his profession from line cook to Vice President. After years of working in and leading individual kitchens Bob started his 30-year-plus career in research and development where he worked at Long John Silver’s, Jerry’s Restaurants, Village Inn, Boston Market and currently over 10 years at Taco John’s® International.

Ellen Koteff

Vice President, Editorial
Produce Business

Currently the vice president of editorial for Boca Raton, FL-based Phoenix Media, publisher of Produce Business, Deli Business and Cheese Connoisseur, Ellen Koteff is an award-winning journalist and communications expert specializing in the foodservice industry.

Gerry Ludwig, CEC

Corporate Consulting Chef
Gordon Food Service

Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service. Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of Culinary Specialists. He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events in both the U.S. and abroad, and executes restaurant research tours throughout the US.

Amy Myrdal Miller

Farmer’s Daughter® Consulting, Inc.

Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. Amy has worked for Dole Food Company, the California Walnut Commission, and The Culinary Institute of America. Today she works for a variety of clients across the food system, including seed companies, commodity boards, national brands, colleges, and restaurants. She writes a monthly column on foodservice and flavor issues for Produce Business.

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