Culinology - September 2017 - 44
INDUSTRYNEWS
RCA Certification
Commission announces new members
RCA is pleased to announce the ratification of the Research Chefs
Certification Commission (RCACC) for 2017-2018, which includes four
newly elected members. The RCACC is a certifying body that operates outside the structure of, but on behalf of, RCA. The directive of
the RCACC is to support policies, procedures and criteria that enhance the certification process.
NEWLY ELECTED MEMBERS
Brad Cheatham, CCS,
Group Manager, Research & Development,
Simmons Prepared Foods
Karl Marsh, CRC,
Chief Culinary Officer, EatFitGo
Patricia Mitchell, CRC, CMB,
Executive Chef, Mondelez International
Keith J. Sumner, CRC,
R&D Director, Corporate Chef,
Deen Meats & Cooked Foods
CONTINUING TO SERVE
Chair
Craig Claussen, CCS,
Associate Director Product Development, Tyson Foods, Inc.
Commission Members
Greg Grisanti, CRC, CFSP,
Director of Product Development,
Executive Chef, Bob Evans Restaurants
Michael Janosik, CRC, CEC,
Sr. Food Scientist, Advance Pierre Foods
Scott Walnofer, MSFS,
Sr. Director of Culinary,
Kerry, North America
RCA Board Member Representative
Kami R. Smith, CEPC,
Director of Culinary Showcasing,
Pecan Deluxe Candy Company
Past Chair
Barton Dewing, CRC,
Director of Culinary Development
Handy Seafood
NEED TO RENEW YOUR CERTIFICATION?
Session recordings from the 2017 RCA Annual Conference are available, offering opportunities to earn additional continuing education
credits. Applicants may apply the educational hours earned from
watching the recordings to put toward their renewal certification application. Tracking the contact hours is the responsibility of the applicant.
44 |
Culinology | SEPTEMBER 2017
Congratulations
to new certificants
The RCA offers the only program
for certifying the knowledge, skills
and experience of Culinology
professionals. Certified Research
Chefs (CRC) and Certified Culinary
Scientists (CCS) are recognized
and acknowledged as being among
the most knowledgeable in their
distinguished field.
RCA welcomes the following newly
certified CRC and CCS recipients
into an elite group of certified
professionals who bring powerful,
value-added skills to the industry. As
of July 21, 2017.
New 2017 CRCs
Maynard Kolskog,
Northern Alberta Institute
of Technology
Patricia Mitchell, CMB,
Mondelez International
J. Eric Sartain,
Tate & Lyle
Robert A. Thomas,
Ed Miniat, LLC
New 2017 CCSs
Bradley Cheatham,
Simmons Prepared Foods
Heather DeBenedetto (previously
Armenante), Finlay Extracts &
Ingredients
Dat Duong, Pepper Source
Amber Glover, Snyder's Lance
Russell Nabors, Tyson Foods, Inc.
Kathryn Potthoff,
Kent Precision Foods Group Inc.
Keri Suffoletta, Golden State Foods
Supriya Varma, Pepsico
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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