Mary-Frances Winters, founder and CEO of The Winters Group, Inc., a 35-year-old global organization development and diversity and inclusion consulting firm, truly believes that diversity and inclusion work is her "passion and calling." Dubbed a thought leader in the field, for the past three decades she has impacted over hundreds of organizations and thousands of individuals with her thought provoking message, and her approach to diversity and inclusion. Ms. Winters is a master strategist with experience in strategic planning, change management, diversity, organization development, training and facilitation, systems thinking and qualitative and quantitative research methods. She has extensive experience in working with senior leadership teams to drive organizational change.
Among her many awards and distinctions, she was named a diversity pioneer by Profiles in Diversity Journal in August 2007 and most recently received the Winds of Change award from the Forum on Workplace Inclusion in 2016. Ms. Winters was also featured in Forbes’ June 2016 publication, which honored some of the DC Metro area’s most powerful women. She has served as a torch bearer for the Olympics and has previously been recognized as an Athena Award winner from the Chamber of Commerce for her contributions to women and the community.
A legend and leader in the hotel world, Horst Schulze's teachings and vision have reshaped the concepts of service and hospitality across industries.
Mr. Schulze's professional life began more than 65 years ago as a server's assistant in a German resort town. Throughout the years he worked for both Hilton Hotels and Hyatt Hotels Corporation before becoming one of the founding members of The Ritz Carlton Hotel Company in 1983. There Mr. Schulze created the operating and service standards that have become world famous.
During his tenure at The Ritz Carlton, Mr. Schulze served as President and COO responsible for the $2 billion operations worldwide. It was under his leadership that The Ritz Carlton Hotel Company was awarded the prestigious Malcolm Baldrige National Quality Award- twice- making it the first and only hotel company to ever win even one.
In 1991, Mr. Schulze was recognized as "corporate hotelier of the world" by HOTELS Magazine. In 1995, he was awarded the Ishikawa Medal for his personal contributions to the quality movement. In 1999, Johnson & Wales University gave him an honorary Doctor of Business Administration degree in Hospitality Management. Most recently, Mr. Schulze has been honored as a “Leader in Luxury” by Travel Agent Magazine and its sister publicationLuxury Travel Advisor.
After leaving The Ritz Carlton Hotel Company, Mr. Schulze went onto found The Capella Hotel Group. This luxury hotel company managed some of the most elite properties worldwide, and gave Mr. Schulze the opportunity to further define the luxury hotel industry, receiving countless awards and recognitions.
Today, Mr. Schulze serves on various boards and acts as a consultant across industries. He is currently completing his seminal book on creating excellence.
Branson W. Ritchie, DVM, MS, PhD, Diplomate American Board of Veterinary Practitioners and Diplomate European College of Zoological Medicine is a Distinguished Research Professor at the University of Georgia. As director of the Director of Technology Development and Implementation at the New Materials Institute, Director of the Emerging Diseases Research Group, and Director of the Infectious Diseases Laboratory, Dr. Ritchie and his colleagues work to develop innovative technologies that improve the health and happiness of companion and free-ranging animals, as well as humans, through translational technologies. During Dr. Ritchie’s 30 year career, he and his teams have patented 11 health related technologies that have resulted in commercialization of more than 40 health related tools, authored 96 referred or regulatory documents, and shared his group’s work through more than 600 presentations at national and international meetings.
Serves in Credo’s Leadership Strategies division, leading and managing a variety of strategic planning and leadership development projects. Matt plays an integral role in the successful execution of campus-wide strategic plans, providing quality guidance throughout all phases of a project, including executive development, team building, and community engagement. Matt brings experience from a wide range of institutions with past leadership over retention programs, residential life, recruitment and human resources, crisis response, assessment, and division partnerships. His previous work led to university recognition, including awards from the Washington Business Journal and the American College Personnel Association (ACPA). Matt has also worked closely with the Student Affairs Administrators in Higher Education (NASPA), chairing and serving on conference committees and coordinating national projects. His professional interests center around innovation in traditional colleges, with a focus on student success, university leadership, and change management.
Kathryn Fenner, principal, has over 20 years of experience in the food industry, including the foodservice, vending, convenience, and drug store channels. She has been part of the Technomic team for more than seven years and had led numerous proprietary and multi client studies across all away-from-home channels, including a comprehensive study on foodervice trends in college and universities in 2019. Kathryn also spent more than 16 years on the manufacturer side of the foodservice industry, mostly working for Kellogg's Specialty Channels.
With over 25 years of strategic consulting and research esperience, Wade Hanson, principial in the Technomic Advisory Practice, is responsible for managing and executing research and consulting programs for suppliers, operators, and trade associations throughout the foodservice industry. In addition to working closely with traditional foodservice clients, Wade leads the retail foodservice area within the firm. Prior to joining Technomic in 2006, Wade served in serveral program management positions with Intellinex, a division of Ernst & Young.
Come one, come all to the 20th annual NACUFS Culinary Challenge.
Six contenders chosen in regional challenges earlier in 2020 will be traveling to Atlanta to showcase their talents in this American Culinary Federation-sanctioned contest.
Each chef has created an original recipe with the mandatory ingredients, cornish hen and black beluga lentils. In a dash against the clock, and battling each other’s culinary talents, individual competitors will be searing, sautéing, and braising, as they aim to take a stab at first place and a gold medal in this fiery competition.
Three ACF-approved judges will select the winners in this Category W - Customized Wildcard Competition. Contestants will be judged on the taste of the finished product, the demonstration of cooking skills and culinary techniques, and the practice of organizational skills, including sanitation principles.
ACF gold, silver, and bronze medals will be awarded on competition point totals, and the winner of the 2020 NACUFS Culinary Challenge will be the chef with the highest point total.
Be sure to be in attendance to cheer for the chef of your choice as they bring the heat to Atlanta!