April 2017
In This Issue
Continuing Education
Calendar of Events
Quick Links
Stay Connected


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Joie Schoonover
Rippe Associates

Justin Kyte
Next Step Design

Benjamin Dallas
Next Step Design
Eduardo Camargo
Eduardo Scott Servicos de Consultoria LTDA

Ben Seabury
1100 Group, LLC

Anita Burdick
Commercial Kitchen Consulting, LLC

Robert McVeigh
Bhide & Hall Architects

Caroline Mathison
University of Houston

2017 Sponsorship Opportunities
FCSI-TA Corporate members, are you looking to increase your exposure in the coming year? From sponsoring this newsletter, to our  Latin America Conference in 2017, there are multiple opportunities to network with and talk to FCSI Consultants. 
Save the Date
Chicago, Illinois
May 20-23, 2017

Chicago, Illinois
May 21, 2017

"Who Loves Ya" Golf Tournament
Atlanta, Georgia
June 12, 2017

São Paulo, Brasil
June 27-30, 2017

São Paulo, Brasil
September 11-14, 2017

FCSI Upper Midwest Chapter Educational Event
Applying Large, Multi-Venue Foodservice Facility Trends to Other Market Sectors
Milwaukee, Wisconsin
September 21, 2017
1:00-5:30 pm

Panama City, Panama
October 11-13, 2017

New York City, New York
November 12-13, 2017
Take Advantage of All of FCSI's Educational Opportunities
There are so many ways to earn your required continuing education for the year with FCSI's Approved Education Providers. Visit the FCSI Calendar for current programs. 
You may also contact any of our Education Providers .
Need help? Visit FCSI TA's Professional Growth page, or contact Kimberly.
Chapter Corner
Contact your chapter leader if you are interested in getting involved.

Chapter Leader:  John Radchenko, FCSI (PP) , Van Velzen + Radchenko Design Assoc.

Chapter Co-leader:  Peg Galie , S20 Consultants
Chapter Co-leader:  Trish Jass , Rippe Associates
Chapter Leader:  Ed Arons, FCSI , Colburn & Guyette Consulting Partners, Inc.

Chapter Leader:  Jill Bierman, FCSI JBK Consulting & Design, Inc.

Chapter Leader:  Gina Brinegar , Webb Foodservice Design

Chapter Leader:  Kelly Marinick, Hoshizaki America

Chapter Co-leader:  Jennifer Murphy , FCSI , Camacho
Chapter Co-leader:  Anja Kuechenmeister , Camacho 

Chapter Co-leader: Juan Matamoros, FCSI, Gastrotec
Chapter Co-leader: Sergio FrotaSF Frota Consultoria
James Camacho, FCSI

Marketing 101 states that if you are within 3 feet of someone you should be marketing.  Marketing 102 states that you must be marketing using social media; Facebook, Twitter, YouTube, and your website.  Along with what you personally do to promote your business, FCSI TA is also here to help you market yourself and your company. 
In addition to the many foodservice tradeshows that FCSI attends throughout the entire TA division, we have recently launched the Serving Up Solutions video series.  This is not only an opportunity to showcase FCSI TA members, but also an opportunity to showcase FCSI to our clients and the foodservice industry.  Hopefully you have seen the Serving Up Solutions videos that FCSI has produced.  The first video highlighted, Scott Reitano, FCSI, the second, Joe Shumaker, FCSI.  The latest video, just released this week, features Dr. Juan Martinez, FCSI.  Not only was I delighted to see that Juan was featured, but also that it is in Spanish.  FCSI TA stretches from Alaska to Chile and I am glad to see that The Americas will continue to grow by reaching out to future members and clients throughout the entire division.  There are many more great videos planned for this year including two in Portuguese featuring Brazilian members Raoni Saade and Nathalia Sifuentes.
FCSI is looking for members who would like to present a subject for an upcoming video.  This would be a chance to not only get in front of people in the foodservice industry, but also to get in front of potential clients. Members often ask 'what can FCSI do for me?'. Serving Up Solutions is an exciting new way that FCSI can help you! The Division has been spending time and money to produce high quality, informative videos directed to our clients, providing you with the opportunity to take advantage of marketing rule 102.  Please contact Director of Marketing and Communications, Stacy Berry at stacy@fcsi.org if you would like to take advantage of this opportunity.
I look forward to talking to you soon.

All my best,



James Camacho, FCSI
Chair, FCSI The Americas
Deadline is May 26

FCSI The Americas is offering a unique educational experience which will include networking opportunities with up to 20 foodservice consultants. We currently have 18 Latin America Consultants confirmed to attend, but need additional sponsors in order to move forward with this event. 

The deadline has been extended to May 26, so apply today to ensure your company is part of this incredible opportunity. 

Your sponsorship fee of $10,000 includes: 
  • Your company logo on all signage
  • A gift of your choice for the consultants (1 per brand)
  • Conference attendance by two (2) members from sponsoring company
  • 1-on-1 meeting with each  consultant attendee
  • Pre-Conference attendee list
  • Company logo and name on the FCSI website and Direct Connection newsletter
  • One (1) email promotion to all attendee either pre- or post-conference
Apply here today. For more information visit the website or  Contact Wade

We only have a couple of spots left for consultants. If you are interested in joining us, please apply before the May 26 deadline here
¿Porqué elegir a un consultor de FCSI?
En este episodio de la serie de videos 'Sirviendo Soluciones' producida por la división de Las Américas de FCSI, Juan Martínez, miembro de FCSI, nos explica en qué consiste la Asociación Internacional de Consultores en Foodservices (FCSI), en qué momento te das cuenta que requieres a un Consultor de FCSI y porqué deberías elegir a un Consultor de FCSI. 

As always, if you are interested in being featured in one of our videos or have an idea for a topic, please contact Stacy.
Meet New Member Jason Revalee
Jason Revalee

I started working in restaurants when I was 15 and quickly developed a passion for food and hospitality.  There is no greater gift than a fine meal shared among those you love.  While I never lost my love of cooking for others, the work environment of restaurants can be a grind.   I grew tired of the long and often opposing hours.
I decided early on that I wanted to design restaurants and residential kitchens.  After completing a bachelor's degree in interior design, I spent 3 years working in the Chicago Merchandise Mart, cutting my teeth on residential kitchen design. In 2005, I opened my first design firm focused on residential kitchens, and five years later I won an ASID Illinois Design Excellence Award for my firm's work.
In 2010 I moved home to Cincinnati and began designing commercial kitchens and restaurants for the F.G. Schaefer Company.  I went back to culinary school and received a culinary arts, sommelier, and serve safe certificate. I also became a Certified Foodservice Professional.  In 2015 I reopened my design firm with a focus on commercial kitchen and restaurant design.
I won two competitions in college for sustainable design, another passion of mine.  Since then I have been frustrated by the slow rate of adopting sustainable practices in restaurants.  With a reasonable probability of failure across the industry and relatively high cost of entry I understand the dynamics working against change.
Of course change finds all of us in life.  In 2004 I was diagnosed with a condition called Retinitis Pigmentosa which has turned my vision into swiss cheese.  Great in some places and missing in others.  It took me a while to realize this as a super power that gives me a unique perspective on design, specifically on my ability to design for wellness.  Necessarily having to find solutions for myself, I now have a great opportunity to create objects and environments which are easier for everyone to make use of.
In August of 2017 I enter the Master of Design Program at UC's School of DAAP.  This is a top five design program in the world, encompassing Industrial Design, Architecture, and Interiors.  My focus will be on designing the foodservice and hospitality products and space of the future.  Creating novel and enduring solutions for operators and their guests.  I want to build and be part of a diverse team that changes how foodservice is done.
"The best way to predict the future is to invent it yourself" - Steve Jobs

Jason Revalee
2017 - Sous Vide - Back in Style 

WHEN: Wednesday, May 17, 2017 
WHERE: Humber College, 205 Humber College Blvd. Toronto 


5:30 - 6:30  Cash Bar

6:30 - 7:30  Sous Vide Seminar in Lab 

7:30 Dinner Buffet, Dining Room         

Featuring Beef Tenderloin, Herb Chicken Breast, Vegetable Medley, all via Sous Vide. 




PRICE: $125.00 p.p.  (Including tax & wine with meal) 
Please reply to Paula Hicks: - BEFORE May 10             
PHONE:  416.575.6877 

Ed Sovich and wife, Carmen Aguado

Edward Stephen Sovich passed away peacefully on the morning of March 31, 2017, in Oxnard, California at the age of 91. 


Date: Monday, June 12, 2017
Cost: $90/player
Location: Northwood Country Club in Lawrenceville, GA

How to Register: Contact Lynette Croy at lynettec@camachousa.com or call 770-582-1144
Deadline to register is May 31, 2017

***All proceeds go to Living Water for Girls, a residential program that serves girls and young women (12-18 years of age) who have survived human sex trafficking. 

Surface Magazine introduces it inaugural Surface Travel Awards, a tribute to the best, most thoughtfully conceived spaces and products, as well as the architects, designers, and other innovators who inspire, empower, and connect us as we traverse the world. Produced in collaboration with Peter Frank, former director of editorial product development at Travel + Leisure, a distinguished panel of jurors will choose the best hotels, restaurants, public spaces, retail outlets, cultural institutions, airports, travel products and luggage, branding, and more. 

Entry Requirements:
  • The entry must pertain to one of the official categories.The entry must have been completed between January 1, 2016 and May 15, 2017.
  • Entry fee: $250 per submission. $75 for every additional entry after the first. 
  • All entries must be submitted by the deadline of May 15, 2017.
  • A single project may be entered into multiple categories (for example, a hotel may enter under the Hotel category and the Branding category, or may submit its restaurant in the Restaurant category). A separate fee will be charged for each entry.
  • The Awards are global and open to anyone, but submissions must be written in English.