Event & Food Science Team

Why does our Event team work with our Education team? Each Red Meat Market is a learning experience. Our event team will book Jim in and around many of our events in addition to his our seminars and special classes.

Janet Wilhelms, Event Manager and Public Relations

Janet knows how to take charge of an event/program from start to finish and the importance of being detail-oriented, which means she also focuses on the "smaller" points that need to be integrated while never losing site of the big picture! Because of her strong marketing background, she is skilled to look at each event/program as having a strategy and execution that must support its objective.
Specialties
Janet manages the staff and vendors so they feel like they are part of the entire solution, not people responsible for a select task.

  • Senior Program Event Manager
  • Staff Development & Management
  • Marketing, Advertising & Promotions
  • Project Management
  • Event Management
  • Volunteer Management
  • Sponsorship and Vendor Contract Negotiations and Relations

She loves Chocolate, Charlie and the Chocolate Factory and Cleaning and shoveling snow!

Jim Javenkoski – CLO Chief Learning Officer

Jim Javenkoski is a scientist, teacher and devoted networker with a life-long interest in food systems and "the intersection of food and learning". He earned a Bachelor of Science degree in Food Science from the University of Wisconsin-Madison in 1990 and then worked in product development at General Mills in Minneapolis. In 1994, Jim began graduate research and teaching in Food Science at the University of Illinois at Urbana-Champaign. He received two certificates for Teaching Assistance with undergraduate students and new faculty members in the Department of Food Science and Human Nutrition, the College of Agricultural, Consumer and Environmental Sciences and at the National Center for Supercomputing Applications. In 2001, Jim earned a Ph.D. in Food Science after completing his research on the topic of "Instructional Visualization of Aqueous Phase Transitions in Food Systems".

During the past decade Jim has actively participated in professional development organizations, including: the American Society for Training & Development (ASTD), The eLearning Guild and the Council of Hotel and Restaurant Trainers (CHART). He volunteered for three years as a member of ASTD's Program Advisory Committee, which develops the core educational programming for the annual TechKnowledge Conference & Expo (he Chaired the 2010 Conference Committee). In 2008, Jim presented an invited session entitled, "An Introduction to Learning 2.0 and Its Impact on Foodservice Operations" at the CHART Winter Conference in Minneapolis. He often participates in community events that focus on policy, promotion and development of food safety, urban agriculture and community food gardening.

Jim resides in Chicago's Lincoln Square neighborhood with his wife, twin sons and their dog, Madison.

// Culture

  • Butcher Classes and Breakdowns Butcher Classes and Breakdowns

    Find out how we Red Meat Market has changed the butcher experience in Chicago

    // Read More
  • The Legend of Mother Choriza!: A Butcher’s Story The Legend of Mother Choriza!: A Butcher’s Story

    Bullies, bandits, butcher and building your own dream is the basis for Red Meat Market founder, Mark Wilhelms’ recently released children’s book.

    // Read More
  • Cost vs. Return for Grass-Fed Beef Cost vs. Return for Grass-Fed Beef

    Cost of purchasing locally pastured, grass-fed beef. Yes, it is more expensive but there are good reasons why.

    // Read More
  • Healthy Kids Need Heart-Healthy Beef Healthy Kids Need Heart-Healthy Beef

    The easiest way to provide those necessary bursts of energy is with healthy proteins.

    // Read More
  • Bison Breakdown & Recipe Bison Breakdown & Recipe

    For our Breakdown Bison Class - Check out this amazing mouthwatering recipe!

    // Read More
  • Butcher Classes and Breakdowns Butcher Classes and Breakdowns

    Find out how we Red Meat Market has changed the butcher experience in Chicago

    // Read More
  • The Legend of Mother Choriza!: A Butcher’s Story The Legend of Mother Choriza!: A Butcher’s Story

    Bullies, bandits, butcher and building your own dream is the basis for Red Meat Market founder, Mark Wilhelms’ recently released children’s book.

    // Read More
  • Cost vs. Return for Grass-Fed Beef Cost vs. Return for Grass-Fed Beef

    Cost of purchasing locally pastured, grass-fed beef. Yes, it is more expensive but there are good reasons why.

    // Read More
  • Healthy Kids Need Heart-Healthy Beef Healthy Kids Need Heart-Healthy Beef

    The easiest way to provide those necessary bursts of energy is with healthy proteins.

    // Read More
  • Bison Breakdown & Recipe Bison Breakdown & Recipe

    For our Breakdown Bison Class - Check out this amazing mouthwatering recipe!

    // Read More