Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies

Panelist
Caroline Brokamp
Project Director
ColburnGuyette Foodservice Design

Caroline has over 14 years of food service operations experience. After receiving her Bachelor’s degree from Boston College in Management, she followed her passion and began her culinary journey working both front of house and back of house in many of the region’s top restaurants. As a passionate student, Cal has also earned her Culinary Degree and recently completed her Master’s in Business Administration at Boston College. She has spent the past decade working in all aspects of College and University Food Service, including culinary arts, management and procurement for Boston College, Harvard University, and the University of Puget Sound. Bringing her depth of operations experience to ColburnGuyette, she is an exceptional problem solver and lights up when she can tackle the toughest of challenges with strategic planning and collaboration. In her personal time, you can find Caroline gardening and traveling to as many Formula1 races as possible.

Panelist
Pamela Eaton, FCSI, LEED AP
Project Manager/Design and Operations Consultant, Revit
NGAssociates Foodservice Consultants

Pamela Eaton has over 20 years of experience in foodservice consulting and design, and an additional seven years of experience in hotel and restaurant food and beverage operations. As a project manager, she oversees all aspects of the foodservice facility design from programming through schematic design and creation of construction documents through construction assistance.

She has worked throughout the United States and internationally on a wide variety of projects including kitchens and serveries for corporate facilities, higher education campuses, K-12 schools, culinary schools, hotels and hospitals.

Pamela has also worked with primary schools and hospitals to bring them from processed, packaged foods to scratch cooked, locally sourced, healthy meals with an emphasis on plant-based proteins and a reduction in waste.

Panelist
Brad LaBel
President
LaBel Foodservice Equipment & Design

Brad LaBel is a graduate of the world-renowned Culinary Institute of America in Hyde Park, New York where he earned an Associates Degree in Culinary Arts as well as a Bachelors Degree in Culinary Arts Management. Brad entered the food service industry in 1988 developing expertise in the areas of inventory control, sales and purchasing. He worked as a chef for several years including at Lundy’s Famous Seafood House and at the U.S. Air Force Base in Germany. Working as a chef, Brad realized that his food service background could benefit other industry professionals. Brad returned to this industry in 1998 as a project manager and design consultant for professional kitchen development. Brad’s areas of expertise include restaurants, bars, cooking commissaries, corporate cafeterias hotel/catering kitchens, gourmet grocery and school cafeterias. As the President of LaBel Foodservice Equipment & Design, Brad continues his pursuit of excellence as he develops new foodservice projects from start to finish.