Culinology May_June 2012 - (Page 4)

PRESIDENT’S LETTER Preparing for future challenges My time at the Research Chefs Association (RCA) Annual Conference & Culinology Expo this past March in San Antonio was very inspiring. In the past 15 years, we have grown from a small American-based association to an international organization of approximately 2,000 active members in the US and other countries, including Canada, Australia, the United Kingdom, Singapore and Malaysia. Chefs, food scientists and food technologists, the heart and soul of the RCA, are challenged continually by consumer trends buffeting this business. Whether the trend is new or improved flavors; clean label; or removing a component such as gluten sodium, or trans fats, this discipline provides the ability to produce such items with little or no operational disruption. Even more industry-altering trends are on the horizon. A study conducted by researchers at Cornell University found that obesity counts for nearly 21% of US health care costs. An obese person incurs medical costs that are $2,741 higher (in 2005 dollars) than one who is not obese. On a nationwide basis, that translates into $190.2 billion per year, or 21% of national health expenditures. There is no simple solution for the obesity crisis unfolding around the world, but there is no doubt our membership, along with the entire food and beverage industry, will be challenged to develop products that feature fewer calories without compromising product integrity. On a regular basis, we are presented with complex problems and asked to find viable solutions that are profitable for our employers and enrich the lives of consumers. I look forward to the 2013 RCA Annual Conference & Culinology Expo in Charlotte, NC. Please put the dates — March 6-9 — on your calendars now and plan to attend. I am uncertain as to what challenges our profession will be facing at that time, but I am reasonably sure that few are better qualified than an RCA member. And you can be assured these challenges and solutions will be covered in the education sessions and featured on the expo show floor. Thank you all for supporting our mission, and please feel free to contact me personally if I can answer any questions, comments or concerns you may have. Christian “Kit” Kiefer President | Research Chefs Association — BOARD MEMBERS — PRESIDENT Christian “Kit” Kiefer, CEC, CCE, AAC, FMP Director Culinary Services, Corporate Executive Chef Schwan’s Food Service, Inc. VICE-PRESIDENT Charles Hayes, CRC, CEC Director of Culinary- National Accounts Awrey Bakeries, LLC TREASURER Susan Edwards Foodservice Manager Cryovac Food Solutions/ Sealed Air Corporation SECRETARY Marshall Scarborough Research & Development Chef Popeye’s Louisiana Kitchen — DIRECTORS — IMMEDIATE PAST PRESIDENT Janet Carver Senior Culinary Group Leader Ingredion Kevin Anderson Kevin M. Anderson, LLC Steve Bonasia Corporate Chef Sanderson Farms, Inc. John Draz, CEC, CCE Executive Research Chef Ed Miniat, Inc. Dianna Fricke, CRC, CWPC Executive Chef, Research & Development J. R. Simplot Company Craig “Skip” Julius, CCS, CEC, CCP, CFE Manager - Culinary Solutions Sensient Flavors Susan Licker, CCS R&D Director Frito-Lay Mike Leitner Sr. Executive Chef ConAgra Foods Lamb Weston Christopher R. Loss, Ph.D Director of Menu Research and Development The Culinary Institute of America Allison Rittman Corporate Chef/Owner Culinary Culture Suzanne Vieira, MS, RD Department Chair Johnson & Wales University — BOARD MEMBER AT LARGE — Homaro Cantu Moto Restaurant 4 | Culinology | MAY/JUNE 2012

Table of Contents for the Digital Edition of Culinology May_June 2012

Culinology May_June 2012
Table of Contents
President's Letter - Preparing for future challenges
Upcoming Events
Emerging Trends - Kokumi: Flavor from aging
Emerging Trends - Targeted innovation becoming the norm
Emerging Trends - Soup, salads showing strength on the menu
Competition - Going for Gold
Member Profile - Diving into the deep
Interview - Learning from experience
Ingredient Technology - Guat Gum bubble inflates
Chocolate - A winning combination
Petits Fours - Hispanics, singles altering retail trends
Petits Fours - Black Boar Truffle named 2012 product of the year
Petits Fours - Temperature and the intensity of taste
Ad Index

Culinology May_June 2012

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