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YOU are invited to Exhibit at the 2019 Latino Food & Beverage Show, September 25, 2019!

The show is set to go on September 25, 2019, at the Meadowlands Expo Center in New Jersey. This is the sixth edition of the trade show.

The Latino Food & Beverage Trade Show convenes under one roof both domestic and international food & beverage producers. Foreign producers participate in the show to secure opportunities to open doors to the mainstream U.S. market, or grow their sales if already distributing products here. Local producers and distributors participate for two reasons, to solidify their presence on shelves, and to identify new products and seek new opportunities.

The U.S. Latino food and beverage market is close to $200 billion strong, and continues to grow at a minimum of four percent per year. Savvy marketers have come to understand Latinos of all generations–baby boomers, Generation X, Millennials, Gen Z– are smart and loyal consumers worth every penny invested in them.

Exhibitors are encourage to register early.

These are some of the quotes from participants in the 2018 show:

“I appreciate the fact we are celebrating our great food products—our own brands—this is the only show that does that”, said Nicolás Sprinter, an attendee who hails from Argentina.

Mary Kate Naatus, Dean of Business at Saint Peter’s University commented, “I attended with my colleague Scott Keller from Saint Peter’s University, and we absolutely loved it. We made many new friends and professional contacts, and I even tried eating grasshoppers. Congrats on a very successful event, and I would love to be involved in a future event”.

Julie Rodriguez, an attendee from the great state of Florida: “You need to bring the Latino Cuisine Show to Orlando, I will be most happy to work with you. This is great for our business people”.

We have a great 2019 show coming up, with a redesigned exhibit floor, excellent educational sessions, and dynamic culinary demonstrations. Register today!

Take Advantage of the Latino Food Show​

Stand Out

Exhibit your best and guarantee the best!

Grow

Expose your product to an international audience.

Learn

Explore the hidden wonders of the Latino Cuisine.

Show Components

Family Succession: Planning the Future of your Business with your Family or Are You Planning to Sell?

A panel of legal and financial experts, convened by Bank of America, will discuss the basic issues
regarding family business succession.

  • Are your family members well prepared to take over the business successfully?
  • How to legally navigate the transition without jeopardizing the business efficiency and effectiveness?
  • When to sell and how to develop an impactful strategy to sell

Presentation followed by Q & A session:

Fernando Quinones, Moderator: a Senior Vice President with Bank America Merrill Lynch in the Commercial Banking Group.  His client base is diverse and includes professional services co’s, manufacturing, distribution, logistics firms and e-commerce.  Fernando’s primary focus is providing debt financing for working capital, debt restructuring, real-estate and corporate acquisitions.   In addition he advises his clients in various capacities including managing cash flow, reducing operational expenses, business development, and strategic partnerships.  He prides himself on being his clients advocate at all times.

Bryan Dunst, Financial Advisor

Merrill Lynch Wealth Management

Bryan holds the CERTIFIED FINANCIAL PLANNER™ certification awarded by the Certified Financial Planner Board of Standards, Inc., the Chartered Retirement Plans SpecialistSM℠ designation and is a Senior Vice President, Wealth Management Advisor with Merrill in Wayne New Jersey. Most recently he achieved the designation of Certified Portfolio Manager from the Academy of Certified Portfolio Managers after successfully completing the education component at Columbia University in New York. He has lectured extensively on wealth planning topics such as: Portfolio Preservation, Asset Allocation, Effective Portfolio Management and Estate Planning Issues. He is a graduate of Ramapo College with a B.S in Business Administration and from Fairleigh Dickinson University with a M.B.A in Finance. Bryan is a Mensan, a Mason, and a member of NY/NJ Blood Services. He lives in Kinnelon, NJ with his wife Natalie and four sons, Maxwell, Samuel, Michael, and Jason. Bryan has been a financial advisor for over 14 years.

Daniel Guadalupe

 Daniel Guadalupe, Attorney & partner,

Norris McLaughlin & Marcus, P.A. Attorneys

Daniel Guadalupe is the Co-Chair of the firm’s Litigation Practice Group. He represents clients in commercial litigation and provides “outside” general counsel assistance with a specialty in business disputes. He has many clients in the food industry and is outside counsel for Tropical Cheese, Ferrero, Delicioso Coco Helado as well as supermarkets and restaurants. He is a former President of the Hispanic Bar Association of New Jersey and a former General Counsel for the Hispanic National Bar Association.

Ryan S. Curran, CPA, JD & Partner

Curran Unger, LLP Accountants and Advisors

Ryan has been involved in public accounting for nine years, and has had the privilege to work with several high-caliber CPA firms servicing various industries and clientele. Ryan has built a reputation as a results-oriented, attentive, and driven individual who truly cares about his clients’ personal and financial well-being. His specialties are Tax Planning & Consulting, Tax Controversy, Real Estate Finance, and Personal Financial Management. He formed the Firm with the intention of providing high-value, high-quality service to people and businesses across the Tri-State region and beyond.

Ryan is a Certified Public Accountant in New York and New Jersey, and graduated Magna Cum Laude from Rutgers Business School with degrees in Accounting and Finance. He is also a Rutgers Law School graduate and is an admitted attorney in the State of New Jersey.

Workplace harassment: ​Stricter laws are coming into effect including one in New York that changes the definition of sexual harassment in the workplace. Gary will discuss the new laws and what you need to know in this changing environment.

Gary Young

In the past, businesses were urged to adopt a written policy, publish the policy and present it to employees, train supervisors and purchase Employment Practice Insurance. These were the steps that the U.S. Supreme Court formulated as being the means for reducing and preventing claims.

Gary will discuss these traditional affirmative measures.

He will also review the new legislation that New York signed into law on June 19th. The new law imposes strict liability that eliminates the “Ellerth-Farragher” affirmative defense. Plaintiffs will no longer need to prove that they suffered “severe or pervasive” treatment in order to prove a hostile work environment claim. The statute of limitations has been expanded to three years and attorneys’ fees and punitive damages are allowed in all cases against a private employer. This legislation comes on the heels of the #MeToo movement. How does the law change the playing field for employers who wish to avoid liability? Is it a precursor for other states to pass similar laws? Will restaurants be particularly vulnerable with their “boy meets girl” social environment among employees and their high degree of exposure to third parties (patrons and others) whose conduct the restaurants cannot readily control? What effect will these changes have on the availability of insurance for such claims? While there is not magic recipe, Gary will offer tips on how businesses must protect themselves.

Gary Young is admitted to practice in New York and New Jersey and is a Member of Mandelbaum Salsburg P.C. law firm. He has served as the Outside General Counsel of the New Jersey Restaurant and Hospitality Association since 1996. He has lectured extensively on employment law topics, with special emphasis on the issues that confront food and hospitality businesses.


“Navigating the Legal Minefield – Protecting Your Food Business at Each Stage of Growth”

Danielle DeFilippis & Daniel Guadalupe

The presentation will cover how to identify and prioritize your legal needs at various stages of growth in order to effectively protect and promote your business. Topics will include branding and trademarks, negotiating and structuring essential contracts, mitigating risk, and pitfalls to avoid. Attendees are welcome to meet with the presenters and other Norris McLaughlin attorneys at their booth (#222) throughout the show where attendees can ask pressing questions related to their business.

Danielle DeFilippis is Co-Chair of the firm’s Intellectual Property Group and focuses her practice on intellectual property, contracts and litigation. Danielle’s passion for food and beverage brands began at a young age as she watched her father service various food brands through his work for a sales and marketing company. As the products came through her household, she learned about marketing and branding from a retail and manufacturing perspective. Her appetite grew and she now enjoys working with emerging and established food and beverage companies on brand development, clearance, counseling through the various stages of growth, and when the need arises, to prosecute and defend litigation. She is an author for Norris McLaughlin’s trademark, copyright, and unfair competition blog, More Than Your Mark, www.morethanyourmark.com.

Daniel Guadalupe is the Co-Chair of the firm’s Litigation Practice Group. He represents clients in commercial litigation and provides “outside” general counsel assistance with a specialty in business disputes. He has many clients in the food industry and is outside counsel for Tropical Cheese, Ferrero, Delicioso Coco Helado as well as supermarkets and restaurants. He is a former President of the Hispanic Bar Association of New Jersey and a former General Counsel for the Hispanic National Bar Association.


The R&D Tax Credit – A Strategic Tax Advantage

Al Lenac

Many executives are surprised to learn that their company’s development activities qualify their business for a significant tax advantage. This presentation will provide you an executive overview of the R&D Tax Credit initiatives available and help you identify qualifying activities and costs.

Learn about the R&D Tax Credit:

  • What is it?
  • What activities and expenses qualify?
  • What are the financial benefits?

How would you reinvest that money back into your business?

Who should attend? Business Executives who want a first-hand look at how to identify qualifying activities and an understanding of the potential tax savings under the R&D Tax Credit.

Intrepid Advisors is an R&D Tax Credit advisory firm with over 30 years’ experience. Our expertise helps food and ingredient manufacturers and contract packaging firms utilize the tax incentive to increase their cashflow.


Juliana Canale

Nutrition Labeling Learning Workshop:

Discussing How to Understand the FDA Nutrition Fact Panel Labeling Updates

Juliana Canale, LI PCQI, LI FSVP, Seafood HACCP & HACCP Certified

On May 27, 2016, the FDA published final rules on the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will make it easier for consumers to make better informed food choices.

Workshop will review:

  • Visual review of old vs. new labels formatting changes
  • Added Sugars Requirements
  • Serving Size Changes
  • Supplement Fact Label Changes
  • Labeling Single Serve vs. Multi-Serving Packages
  • Compliance Dates
  • Recordkeeping Authority Requirements

Please attend if you are a food or beverage manufacturer or co-packer- compliance starts in Jan 2020!!

Presentation will be delivered in English- Supplemental resource materials will be available in Spanish and English.


Natalia F. Cabrera Chef Daniel D. Rodriguez

The influence of Spanish Cuisine on the New World Latino Cuisines

Natalia F. Cabrera & Chef Daniel D. Rodriguez

Natalia Cabrera will discuss the origins and culinary traditions of Spain, and how those traditions were exported to the Caribbean, North, Central, and South America.

She will review the impact of ingredients and flavors in the new world cuisines.

Chef Daniel Domingo Rodriguez will assist in the presentation by preparing dishes which incorporate the elements of this superb tradition.

Natalia F. Cabrera is the founder of Khayyan Specialty Foods. She began her career in finance working for Lehman Brothers and other financial institutions. Khayyan is a producer, importer and distributor of ingredients and the company was created under the premise that culinary excellence is supported by outstanding ingredients. As customers demand healthier and more sustainable products it compelled her to do something about it.

The combination of healthy, good quality and traceable food will be one of the major issues that will affect all countries and how food is grown and presented. Natalia brings a bit of her Mediterranean “heritage,” ingredients that are part of culinary traditions and part of her personal family stories that have defined their food for generations. Together with a team in Rioja, Spain, they produce food that is natural, organic and affordable at all levels.

Daniel Domingo Rodríguez, born in the town of Sueca (Valencia) Spain. He began his journey at the Mediterranean Culinary School from 2007 through 2009 located in Valencia (Spain). From the hands of Don Jesus Melero Martinez, a mentor and friend, he learned the art of preparing specialty traditional dishes with rice, the main ingredient and fundamental for the Valencian Paella, becoming the kitchen of Don Jesus Melero. Head chef of renown restaurants on the Valencian coast where he makes his way into the rice world. Because of his passion for rice and clinging to his roots, Daniel embarks on a journey into the United States where he begins to reap success in Emilio’s Tapas & Paellas, Richmond (Virginia).

In 2010 Chef Daniel founded Land and Saffron a catering company located in Richmond (Virginia) USA, dedicated to the world of paellas, rice and promoting the Mediterranean diet in the United States. From 2012 till today serves as the Council Advisor Paella for the World a non for profit organization educating families and children around healthy eating and obesity prevention through The Mediterranean diet.

In 2017 Chef Daniel is awarded with the 3rd prize of the Sueca International Paella Valenciana Contest. Mastering over 5 Languages, he is now Daniel currently Chef / Owner Land of Saffron LLC, a catering company located in Richmond VA, dedicated to the world of paellas, rice and promoting the Mediterranean diet in the United States. In 2019 Chef Daniel serves as the Executive Chef Consultant Khayyan Specialty Foods, his contribution is integral in creating menus and dishes with Khayyan Specialty Foods ingredients.

The Latino cuisine is very diverse and very rich in talent

Annually, the trade show features Culinary Demonstrations (“Showcooking”) by international celebrity chefs. In the past, we have invited chefs from Perú, Mexico, Spain, Puerto Rico, Dominican Republic, El Salvador, Ecuador, Guatemala, and Costa Rica, and Cuba.

These demonstrations are a major feature of the event, and are attended by large audiences. The attendees pick up new recipes and tips on how to prepare a myriad of delicious and healthy dishes, from ceviche to paella.

Culinary Science students assist the invited chefs, gaining valuable experience and earning scholarships as part of their participation.

This year we feature the LatinX Culinary Xtravaganza.

Under the direction of Master Chef Serafín Sarduy, we will enjoy a magnificent culinary show with fifteen (15) international chefs working in tandem while producing dishes emblematic of the varied and rich Latino Cuisine.

!Buen Provecho!


Latinx Cuisine Xtravaganza

Cuban Iron Chef Serafin SarduyMaster Chef Serafín Sarduy

The story begins in Havana, Cuba in 1984 where Sarduy graduated from college with a degree in business management and an emphasis in gastronomy. He began working at the Hotel Sevilla and continued his studies in Human Resource Management in Cuba. Throughout his career, he studied at places like the original Cordon Blue University in France and Hudson County Community College in Jersey City.

When he was 25 years old, he opened up his first restaurant, “Rainbow Buffet,” in Fairview, New Jersey. Sarduy is a culinary nomad, wandering around the world attaining knowledge of different cooking styles. He credits this informal education in Beijing, China (learning Mandarin cooking techniques and dishes) and in Italy for helping him with his style. Chef Sarduy is an accomplished and expert culinary administrator with extensive and successful experience in the development of new culinary concepts.


Chef Marisel Sandra Bazan promoChef Marisel Sandra Bazan

Chef Bazan is visiting us from Argentina. She is an internationally recognized chef-educator, currently teaching Gastronomy and culinary arts at the Secretaría de Equidad y Promoción de Empleo in Córdoba, Argentina. She graduated from the Escuela Gastronómica de Celia.

Chef Bazan is an expert in the preparation of Argentinian delicacies. She has represented Argentina at numerous international gastronomic events.


Chef Lovaldo Mendonza promoChef Leovaldo Mendoza, “Chef Leo”

Chef Leo is a celebrity chef working and teaching in Puerto Rico. For many years he conducted his own culinary program via WIPR, Channel 6 in San Juan, Puerto Rico. He is the author of Cocina del Autor, and is an expert gastronomic consultant and brand ambassador.


Cuban Chef Luis BattleChef Luis Battle

Recognized as one of the most important and influential contemporary Cuban cuisine experts, Chef Battle brings his considerable talents to our show.

He is Executive Chef at the award-wining La Calesa Restaurant in Old Havana, and is a member of the board of directors of the Federación Culinaria de Cuba.

Chef Battle is a fixture on Cuba’s TV food shows, and his famous vocalizations of Italian arias—while showcooking—makes for a very special educational and entertaining moment.

Cuban cuisine anyone? Do not miss this part of the show!


Chef Raul TrasobaresChef Raúl Trasobrares

An experienced chef, master of the Cuban cuisine, Chef Trasobares graduated in 1989 from Cuba’ School of Hotel and Tourism Management, and soon started working his way at international kitchens at the most prestigious hotels in Havana.

In 2005 he completed his studies in culinary science and started his trajectory working as an expert culinary master of international dishes. In 2014, he moved to the United States, working as executive chefs at various establishments. He works both as a chef and as a consultant.

Currently, he’s the executive chef at La Trova Café, a quaint restaurant serving classical Cuban dishes with a modern flavor in North Bergen.

Excellent Chefs that will be joining us!

Salvatorian Chef Rafael Hermandez
Chef Rafael Herndez
Nicaragua Chef Nelson Espinosa
Chef Nelson Espinosa
Paraguayan Chef Moises Guzman Alejo
Moises Gusman Alejo
Venezuelan Chef Luis A Rodriguez
Chef Luis A Rodriguez
Mexican Chef Juan Carlos Moreno
Chef Juan C. Moreno
Cuban Chef Jose Raul Gonzalez
Chef Jose Raul Gonzalez
Dominican Republic Chef Jorge Sime
Chef Jorge Sime
Ecuatorian Chef Binicio Salas
Chef Binicio Salas
Chef Ronald M. Roman
Chef Ronald M. Roman
Peruvian Chef Peggy Tovar
Chef Peggy Tovar
Peruvian Chef Pablo Soras
Chef Pablo Soras
Spanish Chef Daniel Domingo Rodriguez
Chef Daniel Domingo Rodriguez
Cuban Chef Acela Matamoros Traba
Chef Acela Matamoros Traba

Tasting Latino Food

Exhibitors will have access to both international and domestic vendors; domestic producers meeting foreign buyers, international producers meeting U.S. buyers.

Face to face meetings could be pre-arranged to meet at the show’s venue, or we could provide basic information for you to make arrangements to visit local distributors.

In addition to formal meetings, you will be able to network with your professional colleagues during the show, and at the Latin Food & Wine Festival/Grand Reception which will be held Tuesday, September 24th, 5:00 p.m. at the premises.

There is no additional cost to participate at this truly unique grand reception.

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