We are thrilled and honored to announce a major hiring coup here at Little Soya! Excited to report that we have recently landed a very heavy hitter in the food service industry with over 23 years of experience, Mr. Pete McMordie, Senior Vice President of Global Accounts [formerly with Kraft Foods and Dart Container]. Pete brings to the table exceptional sales, marketing, customer service and operations experience to our fast growing team.
Peter M. McMordie, Senior Vice President of Global Accounts
Also, we’re beaming with pride to make the huge announcement that we have hired an 18 year veteran of Sysco Foods, Mr. Robert Wiedemann, Regional Manager for Texas. Robert was a senior sales rep for Sysco having quickly advanced through the ranks and now he brings his decades of multi-talented skills to our team. Robert will first head up sales efforts for new accounts in the Houston market, then soon help roll out sales efforts nationally.
Robert Wiedemann, Regional Manager of Texas
Only way to say it folks, we are growing by leaps and bounds here at Little Soya and we now know 2014 is gonna be our year! Watch us grow, the best has yet to come!
All 3 days were filled with tons of presentations, seminars, pop up lunches, and tastings. The livelihood and energy of everyone under one roof enjoying some of the best food and wine from all over the globe was definitely a memorable one!
Day one we witnessed the first annual barbecue competition, Smoke@ICC. It featured ten small but very famous pit masters that had a face off competition.
And drum roll please… the winner of this one-of-a kind competition went to Team Carillon from Austin, Texas! Congrats Carillon! Besides winning an all-expenses paid trip to Korea, they also received a chance to enter & compete at the World Food Championships in Las Vegas.
Eating all of the yummy briskets that each restaurant served was only half the fun. The other half consisted of seeing all the beautifully plated dishes being created before our eyes by world famous Chefs such as Philip Speer of UCHI (one of our top clients) and James Beard award winner Chef Johnny Iuzzini.
The highlight of our trip was meeting THE Danny Bowien from Mission Chinese Food. His story of how he started up his restaurant (recently ranked by Bon Appetit Magazine as the second Best New Restaurant in America and by GQ Magazine as the fourth Best New Restaurant in America) was inspiring and definitely reminds us of our own humble beginnings. NYC Mission Chinese Food was launched in 2012 and the unique culture of the restaurant still exists, which is why many of us love it.
In the end we met many fantastic chefs who showed us new techniques and culinary concepts that we were proud to take back home with us.
One thing is certain… Little Soya left a mark in NYC and the restaurant industry keeps demanding for more of America’s favorite soy sauce!