 | Erica Bohm Erica Bohm is Vice President and Director of Strategic Partnerships for Healthy Dining, an innovative, community based program headquartered in San Diego. Erica has a master’s degree in community health education and 25 years of experience in the health field. In 1993, Erica received the challenging career opportunity to entice restaurants to offer a selection of healthier menu items. For 17 years, Erica and her team at Healthy Dining have worked with hundreds of restaurants -- initially in Southern California and now across the country -- promoting them through a multi-dimensional program that includes 4-walls marketing tools, community events, liaisons with health professionals and health organizations, and media exposure. |
 | Shawn Edelman (Executive Chef, Ruby Foo’s) As Executive Chef of popular Ruby Foo’s, in Times Square and Uptown, Shawn Edelman incorporates his diverse experience into the vast multiregional menu. Featuring bursts of flavor produced from versatile and fresh ingredients, Edelman’s creations consist of nothing but the best. For Edelman, the draw to Ruby Foo’s was having the chance to be a part of creating Asian-inspired dishes. His fascination with the many different cultures of Asia and each region’s love for food pushed him to play with a myriad of unique ingredients. He is constantly looking for new and fresh ways to integrate these flavors into his dishes and transport diners to another world. At Ruby Foo’s, Edelman now has the perfect stage for his culinary offerings to steal the show. |
 | Dr. Jacqueline M. Newman (RD, RD, FADA, FACN, CDN, CHE) , Professor Emeritusat Queens Col lege-CUNY, taught courses in basic and experimental food sciences, research techniques, ethnic foods, etc. and she has researched Chinese food habits. She has authored 11 books and monographs and six other chapters, and guestedited several journals. She has authored hundreds of articles, book and restaurant reviews, and more. Her most recent book is Cooking from China’s Fujian Province (Hippocrene, 2007). She is editor-in-chief of Flavor and Fortune, the only English-language quarterly in the U.S. dedicated to the science and art of Chinese cuisine and hasbeen at its helm for 15 years. |
 | Eric Lee The owner of two Peking Chef Chinese restaurants in North eastern Pennsylvania, has been in the restaurant business for 31 years. Peking Chef restaurants have gained wide spread recognition & received various prestigious awards for its outstanding standards of food, service & ambience. Born in Malaysia, Mr. Lee immigrated to the United States in 1971 & attended the University of Georgia where he received an M.A. in Journalism. He is the 2007 Business Hall of Fame inductee of Junior Achievement of Northeastern Pennsylvania. |
