Culinology - December 2021 - 30

MEMBER profile
" Now that there are a multitude of hybrid educational
options to become both a trained food scientist and a
practiced culinarian, more young adults need to know
about this incredibly rewarding career path. "
Kyle Stuart
strong with consumers, but there's another
push for whole-foods-focused, immunityboosting
products, " Mr. McAdams said. " Our
customers are requesting items like nutrition
bars and beverages with ingredients such
as sea buckthorn, which are packed with
antioxidants. Probiotics-rich fermented and
cultured products such as sauerkraut and
yogurt help provide this, too. As culinarians,
we can utilize real food sources to drive
immunity. Our customers want to see actual
blueberries, for example, not blueberry flavor
on a nutritional label. "
Most recently, the two culinologists
collaborated on a snack project in the retail
frozen space and an agricultural ingredient
they're finding new ways to incorporate
into food.
" We are always working together on and off
projects, encouraging and challenging each
other to grow and succeed, " Mr. Stuart said.
Both are also friends at work and away
from the office, where they enjoy cooking
and grilling together and visiting restaurants,
of course.
" Chris and I knew each other through
the Research Chefs Association (RCA),
and he had a great reputation, " Mr. Stuart
recalled. " Chris began work at Chew first,
then he told me about a job opening here,
and recommended I join the company,
which I ended up doing, and I'm really happy
at Chew. "
Close-knit RCA community
Mr. Stuart currently serves on the
RCA's board of directors and received the
association's President's Award this year
for his contributions to the industry and
organization. Both have worked on the RCA's
Student Committee to introduce the next
generation of chefs to the RCA and help
30 | Culinology | DECEMBER 2021
bridge the gap between their colleges and
careers.
" When I joined the RCA, I was a little
older but I could still resonate with younger
students and I believe they appreciated
having someone to ask questions of that they
might not ask someone else, " Mr. McAdams
said. " I was also the regional chair for the
RCA's Rocky Mountain region in Denver
before I moved to Boston to join Chew, so I
really enjoyed networking within the industry. "
In 2018, Mr. Stuart received his Certified
Research Chef (CRC) certification from the
RCA and Mr. McAdams hopes to receive his
certification by the end of 2021.
" My relationship with the RCA has been
crucial to my success in all my roles, " Mr.
McAdams said. " From the relationships
and networking to the tutelage, assistance
and support, it's been a buoy for me. The
association is filled with such brilliant and
talented people that just being able to
talk to them and hear their career stories
is so inspiring. And directly, the RCA has
helped Chew find new and talented R&D
professionals to add to our team. "
Mr. Stuart said one of the biggest
challenges facing the RCA and research
chefs is exposure.
" Historically, a career as a research
chef came after many years of restaurant
experience, " Mr. Stuart said. " Now that there
are a multitude of hybrid educational options
to become both a trained food scientist
and a practiced culinarian, more young
adults need to know about this incredibly
rewarding career path. That's why I work
closely with the outstanding individuals on the
RCA Student Committee to encourage and
support the development of future research
chefs and culinologists. "
In Culinology, opposites attract. *
Culinology - December 2021

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