Alto-Shaam Earns 'Education Provider of the Year' Award | Food Newsfeed
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Alto-Shaam Earns 'Education Provider of the Year' Award

July 02, 2018 Industry News
Industry News

Alto-Shaam received the 2017 “Education Provider of the Year” award from Foodservice Consultants Society International (FCSI). The announcement was made at FCSI The Americas 2018 Conference in Denver on April 21.

The annual award for “Education Provider of the Year” recognizes programs that provide high-quality, relevant education to foodservice consultant members. With each consultant seminar Alto-Shaam hosts, they strive to provide information on cutting-edge innovations and broaden consultants’ knowledge of the industry. In fact, education is a key value the entire Alto-Shaam strives to live by.

“We empower customers and employees through knowledge,” says Steve Maahs, Alto-Shaam president and chief operating officer. “Whether through technical training, culinary resources, seminars or educational materials, we provide them with learning opportunities to enhance their businesses or professional growth.”

In addition, Alto-Shaam’s Corporate Executive Chef, Robert Simmelink participated in the second annual Milwaukee Chef Collaboration Dinner last month at Pastiche at the Metro, a downtown Milwaukee restaurant.

The event brought together 10 of the area’s top chefs to create a 10-course tasting menu, with proceeds going toward charities close to each chef’s heart. Simmelink chose to donate to The Leukemia & Lymphoma Society’s Wisconsin Chapter in memory of Alto-Shaam founder, Jerry Maahs, who passed away from non-Hodgkin’s lymphoma in 2006.

“It was a great pleasure and honor to be able to cook for The Leukemia & Lymphoma Society and give something back through food,” says Simmelink. “Food bridges many things and always brings people closer together. I felt honored to be cooking alongside so many talented chefs and at the same time be able to learn so many new things from each one of them in just one night.”

More than 80 diners participated in the sold-out event that raised more than $10,000.

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