Comments from Attendees

2008 –

While the Forum was excellent, the spirit inside it, which YOU GENERATE, is absolutely GREAT. Your excellent sense of humor, and your very honest and professional approach, have made my short stay very very pleased and useful.

I do hope that you and your colleagues can continue making such a good job.

Eduardo Gonzalez Lemmi, President

PESQUERA SANFORD ARGENTINA S.A.

I just want to thank you for a great time in Oregon and a good session Monday. It has been a couple of years since I joined the surimi school last but I really enjoyed it and I especially like it for its high level of professionalism. Excellent done!! – I am looking forward to joining again next year.

Rasmus Soerensen, Exe VP

American Seafoods Company LLC

Thanks to Mr Park and all staff for all support in my staying in Oregon, it was better than I could expect, and I´m sure all the experience will be very helpful in our projects and future business,

Heverton Minoru

MGS FOODS, Brazil

2005 –

Food and hotel were very good.

Microwave cooking lab session is too much sales talk.

Smaller lab group is needed.

The microwave session seemed to focus more on selling than accurate comparisons with water bath samples

Since 1997 when last attended the school, many useful topics have been included, such as Pollock surimi production and many other species used. I can bring many things back to my vessel and to my company from attending this session. Thanks Jae and all involved. See you at the Forum next year.

Hello Jae,

I wanted to thank you for your excellent Surimi School. It was very thorough, very professional and very interesting. I enjoyed meeting you and the excellent staff at OSU Seafood Lab.

Best Regards,

--Charlie Sneed

Hi thanks for a fine course, Best regards, Helgi Nolsoe

Richard Draves - Jae-I think the forum this year was the best ever-.

Hi Jae: Hats of to you!  Another good forum, and we appreciate your continued effort to bring the industry together, and to make efforts to improve the quality, technology and communication.  Your efforts of you and your team is much appreciated.
Best regards, Chris McReynolds

I wanted to let you know that I was quite impressed with last month's Surimi School.  I learned a great deal about the industry and about surimi itself.  Over the past few days, I had an opportunity to summarize the class to others here at Masterfoods USA and there was a great deal of interest.  Several product developers were curious about obtaining some surimi to investigate new products and applications.

Karl Ritter
Senior Scientist
Masterfoods USA
Hackettstown, NJ

Dear Professor Jae, Thank you for a very good surimi school, - you are truly the “surimi professor”! :o), Jostein