Culinology - December 2021 - 4

PRESIDENT'S letter
Celebrate your wins
Board members
As we close this year, I encourage you to take some time to reflect on all you
have accomplished and what you have learned from those accomplishments.
It's easy to forget how hard you've worked when you are standing on the other
side of an obstacle.
The Research Chefs Association set aggressive goals for the organization
at this time last year, and I am happy to report we have exceeded them.
Membership and overall engagement continue to grow through our regional
events, online learning initiatives and certification programs. Our partnerships
with student and global groups provided new relationships and, in turn, strong
support systems and opportunities for all members.
So, when the proverbial " trenches " become a faded memory that flows
into conversation in the form of " it wasn't that hard " or " we made it through "
- those hours of labor, all the effort, seem somehow less significant as we
move on to the next challenge. However, I encourage you to stop, reflect and
relish in the time and energy needed to accomplish your achievements. As
professionals who are being constantly challenged to be innovative, address
supply chain concerns, raise the bar on sustainability, manage company
initiatives and a bevy of other obstacles, it's easy to forget you aren't alone. We
want to celebrate those wins alongside you.
While some people measure success in milestones, others measure it in
elbow grease or mark achievement through the lens of tradition and legacy. So,
how do you measure success? Innovation, doing things the way they've always
been done, or something else? The answer may be much simpler - progress.
Looking to each other for support and ways to solve challenges together is
what we do best. Encouraging our peers to grow and stretch in ways they
didn't know were possible may reveal new connections, ideas, practices and
systems, which in turn foster growth. Remember, RCA members have the
formidable responsibility of feeding the world. This makes for even more reason
to celebrate every win, and we are about to celebrate.
Over the past several years RCA has taken significant strides to elevate food
product development while modernizing the association itself. This was not an
easy task and forced us to adapt faster than ever before or get left behind. As
we move toward a technology-focused era, RCA will be looking at sustainability
and continued progress.
Therefore, I am pleased to announce that
Culinology magazine will be moving to an
all-digital platform. This exciting step, in
our evolution as the authority on the
blending of culinary arts and food
technology, is a long time coming.
Grab the bubbly - it's time to
party.
Jaime Mestan | CRC
President, Research Chefs Association
PRESIDENT
Jaime Mestan | CRC, CSC
Regional Director Culinary of North America
Griffith Foods Inc.
VICE PRESIDENT
Nick Landry
Culinary Development Chef
Summit Hill Foods
TREASURER
Gerrie Bouchard | CRC
Director of Marketing,
Business Development and SCI
Tastepoint by IFF
SECRETARY
Jessica Goldstein
Vice President
Nu Products Seasoning Company
IMMEDIATE PAST PRESIDENT
Justin Kanthak | CCS, CRC
Segment Director: Snacks
Griffith Foods Inc.
Directors
Erich Chieca
Business Development Chef
Sadler's Smokehouse, Inc.
Jeff Crace
Chief Executive Officer
California Garlic Company
Anne Druschitz | CRC
Corporate Research Chef
The Edlong Corporation
Charles Hayes | CEC, CRC
VP Culinary Innovation
Deli Star
Cian Leahy | CCS, CRC
Director of Culinary
Kerry
Sara Menard
R&D Manager
Brakebush Brothers, Inc.
Nelson Serrano-Bahri
Culinology & Innovation Manager, Emerging
Business
Ingredion Incorporated
Mark Sultzky
Senior Corporate Chef
McCain Foods USA
Kyle Stuart | CRC
Food Scientist
Chew
Rosemary Trout | MS
Assistant Clinical Professor & Program Director,
Culinary Arts and Food Science
Drexel University
Board Member-at-Large
Robert Danhi
Chef
Flavor360 Solutions
Board Advisor
Allen Freed
President
AJ Freed, LLC
4 | Culinology | DECEMBER 2021
Culinology - December 2021

Table of Contents for the Digital Edition of Culinology - December 2021
