You know you are in a fast moving world when you attend an event like the Western Foodservice and Hospitality Expo.  This took place for three days at the  Los Angeles Convention Center and included 450 booths representing every segment of the restaurant industry.  This was the second year that we attended the event and soon noted the many new products and redesign of old favorites.
New this year was the Beer, Wine & Spirits Pavilion  and  the Food Trends Experience.
We caught a familiar face at King's Hawaiian booth with Bert Agor who now has a new title of Corporate Executive Chef.  King's Hawaiian's new creation are four Hawaiian inspired BBQ sauces. 
Also there was Sara Guccione, executive chef at the Tustin Ranch Golf Club who gave me a wonderful pulled pork sandwich on buttered toast
Once again the event was sponsored by the California Restaurant Association so its members can update what is new in the industry in technology, food products and computer software.
We also saw Chef Erik Pastoria who heads the culinary arts program at Los Angeles Harbor College.  The past few years as Scholarship Chairman of the Southern California Restaurant Writers I have been able to present scholarship checks to students at the Harbor College Culinary Arts Program.
At Harbor College each semester the students present a series of luncheons or dinners, each with the cuisine of different countries.
This year we only found time to spend one afternoon at the Food Expo. This was not enough time to attend some of the events or visit some of the most interesting booths and their messages
For some years we were not happy with the Los Angeles Convention Center.  But now we have noticed many improvements.  The one we like the most  is a very friendly and helpful support staff. 
Urban Exposition conducted the three day event with the California Restaurant Association as sponsor.