The Angus Journal® is a monthly magazine known for in-depth coverage of American Angus Association® programs and services; the Angus business; herd management; and advertising reflecting genetics and herd philosophies.
Issue link: http://angusjournal.epubxp.com/i/529629
new opportunities," Sara Scott, CAB executive account manager, says. "Progressive, they're always looking ahead, trying to be cutting edge while holding fast to their heritage and what they do best, which is protein." The 2014 CAB Marketer of the Year award recipient moved locations in April. 82 ■ ANGUSJournal ■ July 2015 z BRAND NEWS CONTINUED FROM PAGE 81 Behind the Beef One of the fortunate parts of a company that's in all segments — from product creation to consumption — is the opportunity to know so many unique people, all with specifi c roles in the quality-beef industry. Behind the scenes, these are the folks who help bring the best beef to consumers. Fulfi lling more than a job description, they're on fi re about the work they do. Meet Danielle Foster Events don't just occur, you know. They take place. They happen. Helping to make them happen is CAB meeting planner Danielle Foster. Behind the scenes is where she thrives, but hundreds of events owe their success to her love of detail and "telling this producer side of the story." The former National Junior Angus Board (NJAB) member and Miss American Angus from Niles, Mich., joined CAB more than three years ago as a management trainee, and cross-training soon found the right fi t: meeting planner. What is a typical day like? She laughs a throaty chuckle, dismissively, implying: Get serious! Well then, how many events would there be in a year? "I never sat down and calculated them out, but we often have something going on every day," Foster says. "Whether you're the lead on it or a subset of a big event, it's just incredible the amount of off-site events our team pulls off." Plus, she picks up pieces of never-ending events at the Education & Culinary Center next door in Wooster, Ohio. Ever plan fi ve events in one week? "Um, no, we're not crazy! We make sure that we don't overextend ourselves," she explains. "We want to do as many as we can do well, no matter the size, but we stop and ask, 'Is it really necessary to book something on Wednesday when we already have things going on the other four or fi ve days?' " "I live by the motto that I'd rather be busy than bored any day of the week!" Focused on each event in sequence, Foster maintains an equal focus on self-education. There's always something that can come up, she says, so one has to have a clear vision of what's ahead. Sometimes it's the wild cards that make an event more fun, Foster admits: "An event comes together beautifully when there's a merge of detail and spontaneity — without either it is surely not going to be up to par." "No matter what goes wrong or what goes right, as an event planner I consider it my job to remain positive, calm and solutions- focused. Our team and our attendees are counting on that!" To read more about Foster and others dedicated to the beef industry, check out http://cab.info/20s. A bovine transportation system Effi cient and practical, this group of South Florida food players learned a new defi nition of what it means to see the cattle industry fi rsthand. Why walk to the pasture when one can load up in the stock trailer to take a ride? Host Pette- way Citrus & Cattle, Zolfo Springs, Fla., was the fi rst stop on the tour that also included Buckhead Beef of Florida. Chef Tour takes on international fl are A strong international presence de- scribed the brand's 5th Chef Tour as more than 50 culinary professionals from the United States and places like the United Arab Emirates and the Cayman Islands made their way to the Cornhusker State. CAB Corporate Chef Michael Ollier says what ties it all together are the chefs "putting a face to it and shaking the hands of the people responsible for bringing that quality product to their kitchens."