Women in Non-Traditional and Leadership Roles in the Restaurant Industry
- "Women in Non-Traditional/Leadership Roles In The Restaurant Industry" Pt. 1 - May 16th, 2015
- "Women in Non-Traditional/Leadership Roles In The Restaurant Industry" Pt. 2 - May 16th, 2015
- "We Sell Restaurants: Restaurant Reality" - May 16th, 2015
Meet Chef Kari Underly, a James Beard Award nominee and Master Butcher. We're also talking to the CEO of the Womens Food Service Forum about their role in mentoring, educating and inspiring women to growth into senior leadership and non-traditional roles
Industry Guests Join the Restaurant Brokers
Hattie is an international leadership development expert, business owner, best-selling author and globally renowned thought leader. Prior to WFF, she served as CEO of Hattie Hill Enterprises, Inc., a global management, human relations and leadership development firm that provided leadership development for thousands of senior leaders at numerous Fortune 500 companies and major organizations throughout North America and 51 countries—including such foodservice companies as McDonald’s, Frito-Lay, Aramark and Compass.
Hattie is regularly quoted in local and national news publications, including: The Wall Street Journal and USA Today. She has been recognized by several organizations including: Forbes Magazine, Ernst & Young, the Chamber of Commerce and Meeting Professionals International. Her current and past board memberships include: the Federal Reserve, Emory University Gozuieta Business School, Dallas Regional Chamber of Commerce, the Society of International Business Fellows and past chair of the Dallas Convention & Visitors Bureau.
- 972-473-3003 Phone
- firstname.lastname@example.org Email
- http://www.hattiehill.com Website
- Womens Foodservice Forum
Leveraging her refined technical skills, passion for the business and art of butchery, Kari has made significant contributions to the meat industry. Through her company, Range, Inc., she was instrumental in the development and implementation of new beef cuts like the Flat Iron Steak and Denver Cut, which aim to add value to the beef carcass.
Some of Kari’s storied achievements and affiliations include:
Author, The Art of Beef Cutting (2012 James Beard Foundation Reference and Scholarship Category Nominee; International Association of Culinary Professionals Award Food and Beverage Reference/Technical Category Nominee), Bachelor of Science in Business Administration from Indiana Wesleyan University, Training & Education Contributor, NC Choices NPR PODCAST, Technical Advisor, Beef Innovations Group (Product development arm of the National Cattleman's Beef Association), Faculty, IGA Coca Cola, Institute's International Supermarket Management Class Member, International Association of Culinary Professionals. In addition, the media often seeks Kari out for her industry expertise. She is frequently found on national TV and radio, and in print and online media.
- 312-850-2044 Phone
- email@example.com Email
- http://www.muscolomeatacademy.com Website
- Muscolo Meat Academy