| Benjamin
Lewis
Ben
Lewis is a food writer living in New York City with his wife and daughter.
Rodrigo
Velloso Being
the son of a diplomat, Rodrigo has had the opportunity to live in several countries
including Brazil, Italy and Chile. He has eaten at some of the finest restaurants
in the world and has cooked with the head chefs of Brazilian embassies in three
countries. Rodrigo has also worked for British American Tobacco in Brazil, the
Mccann-Erickson advertising agency and a major communications group in Sao Paulo,
Brazil. Currently, he is working as at a major global media company.
Some of Rodrigo's work can be found at: www.sexogranaecomida.com
Stacy
Schulist Unlike
many teenagers, when Stacy Schulist got her first job at age 15 as a cashier at
Taco Bell, she knew that this would be the beginning of her career in the food
industry.
Since then, she has worked on the agency side of the business where she developed
marketing programs for the Beef Industry Council, the California Raisin Advisory
Board, and the American Frozen Food Institute among others. After several years,
her sweet tooth got the better of her and she went to work for Otis Spunkmeyer,
Inc., a packaged baked goods company specializing in ready-to-bake cookie dough
and oversized muffins. Several hundred cookies and a few dozen muffins later,
Schulist craved a more balanced diet, and moved on to full service restaurants
where she developed award-winning marketing and menu programs for concepts such
as Lyon's Restaurants, Black Angus Steakhouses, and the upscale California Cafes
and Napa Valley Grilles.
Schulist has delivered presentations on marketing strategy to food professionals,
appeared as a spokesperson in the National Honey Board's "10 Reasons to Use
Honey" sales video and been quoted in numerous foodservice trade publications.
Currently Schulist consults with restaurants to help them solve their business
and marketing challenges.
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