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Beth Whitcomb Bunster and Kelly Ann Friend 1
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Beth Whitcomb Bunster is the CFO, and Kelly Ann Friend is the COO of Contract Management of Whitsons Culinary Group, the family-owned commercial enterprise that became based in 1979 through Elmer Whitcomb.

Whitsons Culinary Group affords eating services to customers and public and private agencies in the course of the Northeast. Services include college vitamins, residential and healthcare eating, organized meals, and emergency dining, ranging from consulting services to complete, onsite turnkey answers. As one of the top 20 largest dining carrier vendors inside the U.S., they lead the industry with their customized offerings, revolutionary applications, commitment to excellence, awareness on nutrients, local sourcing, and community aid.

Beth Whitcomb Bunster and Kelly Ann


Beth and Kelly Ann sat down with Total Food Service’s Joyce Appelman to speak approximately their roles at Whitsons Culinary Group.

Can you please proportion your historical past with our readers? Where did you develop up?

Who was given you interested in cooking, food, and enterprise?

Beth: I grew up on Long Island with seven brothers and one sister. Mom changed into always cooking or baking something—self-made bread turned into a staple. Family dinners were a nightly event.

Kelly: I grew up in a beautiful waterfront network, just throughout the bay from Fire Island. My father became an exquisite entrepreneur, but at the weekends, an amazing chef. I became fascinated with his dedication to using the handiest of the high-quality components and making the entirety from scratch.

Who were some of the mentors that affected your profession?

Beth: First and important is my mom. The lifestyle training she has taught, and maintains to teach, are priceless. My brother Bob’s attitude and kindness drove me to research and grow all through my early expert years.

Kelly: My father inspired each my work ethic and my passion for food. CPO Doug Whitcomb’s commercial enterprise recommendation over the years significantly impacted the course of my profession.

Did you go to culinary faculty or enterprise college?

Beth: None of my siblings shared my love of math. So, I become naturally attracted to the economic aspect of the enterprise when I graduated from Hofstra.

Kelly: I minored in hospitality at Southampton College, but my expert existence clearly started in simple training.

Walk us via your professional course. For Beth, tell us about your position within the circle of relatives enterprise.

Whitsons Culinary GroupBeth: I started in accounting whilst Whitsons become very small. Today, as CFO, I am pleased with the very gifted leaders who make Whitsons a hit.

Kelly: For 12 summers, I managed a popular East End clam bar. A consumer offered me an excellent opportunity in Manhattan with a start-up eating place, but after 2 years, I knew it wasn’t for me. When I met the Whitcomb family, I become drawn to their incredible commercial enterprise model and deep circle of relatives values. I started as a director, performed a prime position in enterprise development, and feature on account that held numerous responsibilities. I continue to conform, even 27 years later.

What’s your every day like?

Beth: I engage with our corporate and operations groups to navigate legislative changes and financial fluctuations to exceed patron expectancies.

Kelly: My government crew operates with a completely high stage of autonomy, permitting me to the cognizance of growing commercial enterprise operations that sell our meals philosophy and imaginative and prescient and force our boom.

How might you describe the desires of your customers?

Beth: Years ago, faculty lunch turned into lots easier. Today, natural, nutritious, locally sourced meals are the norm. Our function is to help Districts accomplish their dreams with the resources to be had.

Kelly: We have various clients, from students and commercial enterprise specialists to healthcare patients and senior residents. They all count on our team to be enticing, responsive, expert, and friendly.

- A word from our sposor -

Beth Whitcomb Bunster and Kelly Ann Friend 2

Beth Whitcomb Bunster and Kelly Ann Friend