Culinology - December 2012 - (Page 4)

PRESIDENT’S LETTER A foundation for success During the past 15 years the Research Chefs Association has grown from a small US-based group to an international organization that consists of approximately 2,000 active members. Professionals in research and development, manufacturing, packaging, food service, catering and restaurant operations of all sizes are turning to the RCA because its members are passionate about innovation and quality in food product development. The RCA and its members are united by Culinology, the fast-growing discipline that blends culinary arts and food science and technology into a single job description. In fact, the mission of the RCA is to promote the value of Culinology and empower its community. In order to further our mission, we have established numerous programs that provide the association’s membership with excellent opportunities for professional and personal growth. Some of these opportunities include: • Continuing and higher education Culinology programs at major US colleges and universities throughout the nation. • Scholarships for continuing and higher education offered by the Research Chefs Foundation. • Professional publications, including Culinology magazine and the Culinology Currents newsletter to help keep the association’s membership up to speed on what is happening in the marketplace as well as the association. • Professional certification programs, such as the Certified Research Chef (CRC) and Certified Research Scientist (CCS) designations. • Networking for our members through the RCA membership directory, the RCA list serve, and RCA groups on such social media applications as LinkedIn and Facebook. • The Annual Conference & Culinology Expo, which will be held March 6-9 in Charlotte, NC, as well as member receptions during other national shows, including the National Restaurant Association’s NRA Show, which will be held May 18-21 in Chicago, and the Institute of Food Technologists Annual Meeting and Food Expo, which will be held July 13-16 in Chicago. • Regional events for friendly, informal networking and educational seminars that allow members to broaden their knowledge base. • Professional recognition through a national awards program, Culinology competitions,and other RCA-sponsored events. • And the Employment Network for members, an on-line job posting service hosted at www.culinology.org. Every one of these efforts is an opportunity for you and your coworkers to become more involved in the RCA and improve your professional skills. 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 | DECEMBER 2012 http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - December 2012

Culinology - December 2012
Table of Contents
President's Letter - A foundation for success
Upcoming Events
Emerging Trends - Super grains gain momentum
Digestive traits may affect obesity issue
Soup Trends
Member Profile - Beauty and the Feast
Whole Grains - Delivering grains deliciously
Consumer Trends - What's next?
Ethnic ingredients top McCormick’s Flavor Forecast
Petits Fours
Ad Index

Culinology - December 2012

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