Connie has 40 years in the foodservice/ hospitality industry, 31 of those years specializing in purchasing, product and menu development for Kelber Catering, the contracted catering/ foodservice located in the Minneapolis Convention Center. Connie joined the Kelber Catering team in 1990, where she successfully organizes specs and product acquisition for catered events ranging from 10 – 8,000. Working closely with the chefs and culinary team, menus are kept current, fresh and on-trend. In regards to sustainability, Connie initiated “going green” in 2009 and she has been directly responsible for sourcing and expanding the quality sustainable disposables that are in use today.
Connie teamed with Mark Zirbel and Chris Larson of the MCC, assisting in the first stage of MCC Sustainability & Green certification.
In 1996, Connie started working with the Monona Catering team of Patty Lemke and Chef Matt Reichard, when the equipment, design and menu development started. Connie assisted in the opening of Monona Terrace, from receiving all smallwares and equipment through grand opening weekend in July of 1997. Connie has continued direct involvement with the Culinary Team for Monona Catering, specifically with quality product specs, menu development, and cost analysis until 2009 and continues indirectly with them today.
Her prior experiences varied from a restaurant management company (6 years working with the chefs & managers of 5 hotel restaurants, with restaurant, room service, and banquet menus), to two years in a hotel with nightclub and theatre. She has assisted in the opening of three locations and the nightclub.
Current role