[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1486593142348{padding-top: 15vh !important;padding-bottom: 10vh !important;background: rgba(12,12,12,0.45) url(http://www.insidechef.com/wp-content/uploads/2017/02/iStock-516549898.jpg?id=65) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;*background-color: rgb(12,12,12) !important;}”][vc_column][vc_custom_heading text=”Management Team” font_container=”tag:h2|text_align:center|color:%23ffffff” use_theme_fonts=”yes”][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”51″ img_size=”400×400″ alignment=”center” style=”vc_box_border_circle_2″ border_color=”blue”][/vc_column][vc_column width=”3/4″][vc_custom_heading text=”Blake Mitkoff” font_container=”tag:h3|text_align:center|color:%23114c52″ use_theme_fonts=”yes”][vc_column_text]
Blake Mitkoff is the owner and founder of Inside Chef and is the source of Inside Chef’s vision. Blake’s vision of Inside Chef earned him with the first place price at National Sharkfest through Johnson and Wales University, the Culinary Institute of America.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”79″ img_size=”400×400″ alignment=”center” style=”vc_box_border_circle_2″ border_color=”blue”][/vc_column][vc_column width=”3/4″][vc_custom_heading text=”Louis Foreman” font_container=”tag:h3|text_align:center|color:%23114c52″ use_theme_fonts=”yes”][vc_column_text]
Louis Foreman is a prolific inventor, product developer, innovation enthusiast and small business entrepreneur. In 20 years, Louis has created nine successful startups and has been directly responsible for the creation of more than 20 others. In recent years, he’s been called upon by Congress to share his point of view on patent reform, by USA Today for commentary on entrepreneurship and often to address schools and universities to propel the advancement of innovation for all ages.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”80″ img_size=”400×400″ alignment=”center” style=”vc_box_border_circle_2″ border_color=”blue”][/vc_column][vc_column width=”3/4″][vc_custom_heading text=”Craig Barbour” font_container=”tag:h3|text_align:center|color:%23114c52″ use_theme_fonts=”yes”][vc_column_text]
Craig Barbour is the owner of Roots Farm Food. Craig started Roots in 2011 as a small local food-centric food truck. While attending University of Maryland, as a mechanical engineering major, he fell in love with cooking on accident. One night working as a server, the chef came rushing out of the kitchen in a panic because one of his cooks walked out just before a busy dinner service. He asked the group of servers if anyone had any kitchen experience. Having helped out with church functions and in his parent’s home kitchen, he raised his hand and thus fell head first into his first cooking job. From there he transferred to Johnson and Wales University, graduating in 2008, and went on to become Sous Chef and Food; Beverage
Manager at Carmel Country Club. He worked under Chef Bruce Moffet at Barrington’s Restaurant before going on to open his own venture. He has now been the Executive Chef and Owner of Roots for 5 years. Craig provides Inside Chef with a commercial kitchen and has extensive background information in catering.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”81″ img_size=”400×400″ alignment=”center” style=”vc_box_border_circle_2″ border_color=”blue”][/vc_column][vc_column width=”3/4″][vc_custom_heading text=”Fred Tiess” font_container=”tag:h3|text_align:center|color:%23114c52″ use_theme_fonts=”yes”][vc_column_text]
Fred Tiess has taught at Johnson and Wales University since 1995. He was the former Executive Chef at the Founders Inn and Conference Center in Virginia Beach and the Sous Chef at the 5 diamond-rated Greenbrier Resort in West Virginia. He has also worked in Palm Beach Florida, Hilton Head South Carolina, and New York City. Fred holds four national culinary titles, and has earned 3 best in show finishes at culinary competitions along with 12 medals. He is a graduate of Johnson and Wales University, the State University of New York, and the Greenbrier Apprenticeship Program. His guest list included former President George H.W. Bush, the late John F. Kennedy Jr., the late Isaac Rabin, Comedian Bill Murray, and Dr. Pat Robertson. He can be seen on ABC Family Television on the “Living the Life” cooking segments.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”78″ img_size=”400×400″ alignment=”center” style=”vc_box_border_circle_2″ border_color=”blue” el_class=”adjust-picture”][/vc_column][vc_column width=”3/4″][vc_custom_heading text=”Matt Spangard” font_container=”tag:h3|text_align:center|color:%23114c52″ use_theme_fonts=”yes”][vc_column_text]
Matt Spangard is the Chief Technology Officer of EdisonNation.com and other Edison Nation family websites (such as Edison Nation Medical and Edison Nation country sites). Matt has over 10 years of experience with Edison Nation and knows all of the technological challenges that arise in each day.
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