Consultants' Roundtable
For the third consecutive year, we brought a panel of foodservice consultants together to discuss some of the significant trends and challenges shaping kitchen design today. They shared insights and inspiration from years of experience and address bridging technology and design, common kitchen design missteps, and more.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies Magazine
Panelist
Brett Daniel
BIM Manager & Project Manager
Camacho Associates
Brett E. Daniel, FCSI has 12 years of experience in foodservice and laundry design. His responsibilities are to work in a team environment to design state of the art commercial kitchen facilities in hospitality, corporate, and the public sector. Daily, Mr. Daniel will work with the project coordinators, project specification writer, and project quality controller to meet project contractual obligations as outlined between Camacho and the client, research design issues as requested, attend all project meetings and complete memorandums for all meetings.
Brett possesses common sense and problem-solving skills to effectively complete tasks and clearly enjoys exploring how advances in technology can aide the creative process. He has the taken the reigns to make sure Camacho is fully integrated on Revit 3D modeling software.
Panelist
Tarah Schroeder, FCSI, LEED AP
Senior Principal
Ricca Design Studios
A great listener and communicator, Tarah picks up on details that enable her to ask the right questions and elicit key information from the project team. She contributes greatly to the efficiency, enjoyment and success of each project, and the design process. Tarah is actively engaged in the foodservice community. She is one of the main authors of the NACUFS Sustainability Guide and sites on the USGBC Western Regional Council as the Colorado Representative.
Panelist
Joseph Schumaker, FCSI
Founder & President
foodspace+co
After over 10 years in retail and sales, Joe decided that it was time for a change in late 2003. After graduating with honors from the California Culinary Academy, San Francisco in 2005 he started his career in foodservice taking an entry level position in catering at Restaurant O in Campbell, CA. After less than two years, Joe and two colleagues founded Cosmopolitan Catering and in the nearly 10 years since, he has helped steer and grow Cosmo into the premier Catering and Cafeteria operator that it is today.
Now armed with almost a decade of business, operations, design and project management experience he is poised at the helm of SCG FoodSpace, a food business accelerator.
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