Edit

RJ Harvey RDN, CEC

Global Marketing Manager, Foodservice
Company

Potatoes USA

Chef RJ Harvey honed his craft in some of the best kitchens in the country, including The French Laundry in Napa Valley and Alinea in Chicago.  His primary expertise is in Culinary Nutrition, a unique balance of culinary arts and nutritional science.  Armed with a culinary repertoire of global flavors and modern techniques he transforms simple ingredients into extraordinary dishes. He is a proud graduate with honors from Johnson & Wales University, and is passionate about sustainable, produce driven menus that are alive with flavor and nutrition.


Chef Harvey is a Certified Executive Chef (CEC) as well as a registered dietitian/nutritionist (RDN) who loves to create delicious, beautifully presented food that is healthful for the mind, body and soul. Over the past several years Chef RJ has lent his expertise to the revitalization of hospital cuisine at Morrison Healthcare, where he developed award winning concepts featured in food management magazine.  In 2016 he launched a mobile teaching kitchen for Chartwells K-12 School Dining Services, a program tailored to teach students the importance of cooking at home for optimal flavor and nutrition.  He oversees the foodservice marketing program for Potatoes USA, both foreign and domestic.  He works closely with chefs and foodservice managers from across the globe to promote the usage and increase the demand for U.S. grown potatoes.

He is a member of the Academy of Nutrition and Dietetics, American Culinary Federation as well as the Research Chefs Association Healthy

40+Speakers
400+Attendees

News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.