Each year the Midwest Pork Summit moves to a different Midwestern state. As a Minnesota producer, Wakefield Pork represented the 2026 Midwest Pork Summit on September 28th. The Summit is a gathering of Midwestern chefs that want to learn more about pork and pork production. This years attendees included:
Daniel McDonald, Franklin, IN: Chef Instructor at Ivy Tech Community College & 2026 World Bacon Champion at World Food Championships, Final Table 2026
Ian Stricklin, Chicago, IL: Head Chef at Soul Kantine Productions
Bobby Riahi, Dalzell, IL: Executive Sous Chef at Starved Rock Lodge & Conference Center
Tanner Killinger, Des Moines, IA: Sous Chef at Des Moines Embassy Club
Phil Le, Chicago, IL: Co-Owner at Saucy Porka, an Asian-Puerto Rican Restaurant
Brady Foster, Indianapolis, IN: Owner of Fosterβs Cafe & Catering inside Ivy Techβs Lawrence campus.
Turon Cummings, Whiting, IN: Director of Dining Services at Compass Group North America and Owner of Ronβs Catering
Christian Freeman, Minneapolis, MN: Executive Chef at Nicollet Island Inn
Kourtney Erickson, Yankton, SD: Owner and culinary creative of Kuirkβs Bistro.
Tim Goldammer, Mitchell, SD: Instructor at Mitchell Technical Institute
Carl Miller, Minneapolis MN: Kitchen Manager Chef at Soul Bowl
Said Pieda Gatica, Des Moines, IA: Owner of El Fogon Mexican Grill
Logan Christensen, Minneapolis, MN: Executive Chef at the Edina Country Club
Gabe Bradbury
Thyron Mathews, Oelwein, IA: 16-time award winning BBQ pitmaster and owner of T&T BBQ
Karla Boetel, Ames, IA: Executive Chef and Professor of Practice
Blanca Plascencia, Des Moines, IA: Manager at El Fogon Mexican Grill
Diane Slater, Missouri Pork Association
Pam Voelkel, MN Pork Board
Abbey Riemenschneider, SD Pork Producers Council
Jeanette Merritt, Director of Communications, Indiana Pork Board
WPI is always excited to share the hard work of our employees and producers with people who are directly associated with our industry. Theyβll share their experience as they connect with the public and share the message of a well grown pork product with food safety and public health at the core of our procedures.