Reminder - The Golf Event is next week! Register Now!
Date: April 22, 2021 (Thursday)
Time: 12 PM – 4 PM
Venue: TopGolf, The Colony
3760 Blair Oaks, The Colony, TX 75056
Cost: $150 per person
6 players per team, but if you do not have a full team, that’s ok. We would still love for you to attend!
Includes: Lunch, Beverages (Alcoholic & Non-Alcoholic) & 3 Hours of Unlimited TopGolf Play included (however, this is not going to be a tournament)
Please join us in welcoming the 2021 - 2022 LIFT Board Members:
Chair - Viviana Rushton
Past Chair - Morgan Murphy
Chair Elect - Benton Genus
Secretary - Priyanka Mathur
Treasurer - Dick Metivier
Technical Program Chair - Nitin Joshi
Social Media Chair - Tercera Jones
Golf Day and Volunteer Chair - Madalyn Broussard
Young Professionals Co-Chair - Erika Beck
Supplier's Night Co-Chair - Greg Hanks
Supplier's Night Co-Chair - Donna Henry
LIFT Member of the Month
Longhorn IFT would like to thank Greg Hanks for being an active member of the community and recognize him as the Member of the Month for his valuable contributions and involvement with the organization.
Meet and Greet with Greg Hanks
Why should you be a part of Longhorn IFT?
"I am a firm believer in industry organizations. I got involved in the Longhorn IFT section early in my career and I have zero regrets. Not only is it a great organization with great opportunities to learn new things, but it is filled with amazing people".
Advice for New Members and New Professionals
"Personally, I believe, you get out of organization, what you put into an organization. If you want to feel connected, if you want to make great lasting contacts, if you want to be seen as a mover and a shaker in your industry, then don’t only attend meetings; get involved, volunteer, take leadership roles and then you will realize why some have put many years’ worth of volunteer time into this organization and others".
Future of the Food Industry
"There are numerous things that excite me about the potential of the food industry, but one of the biggest is the meshing of the culinary and science fields. In my early days in the industry, there was very little understanding of how the culinary processes done by a chef in the back end of a kitchen, could be scaled up to give a mass produced product the same or similar flavor profile. We have made great strides in this area and I look forward to continued meshing of the fields to bring us better, more authentic and great tasting meals".
" My answer to this question is FOOD!. Clearly I love all types of foods and I love trying new things. With that said though, I could eat Mexican Food multiples days of each and every week. I am pretty sure it is about the food, but it may just be a great excuse to have a Margarita also".
Would you like to share anything else about yourself?
"Honestly no, but I would like to take the opportunity to just say, I am blessed to be surrounded by an amazing team. My sales team, customer service team, warehouse and production team are amazing. When I talk to others about the food industry, the one thing I always brag about is that I get to work with people that I truly enjoy spending time around. Food industry people are just great people, friendly and engaging. I enjoy coming to work each day to interact with amazing customers and employees, and for that I am so very thankful".