Culinology -- December 2013 - (Page 4)
Passion leads to success
Autumn is one of my favorite seasons. Some of my best food memories are
from my childhood during the fall. Whether it is apple picking in the hills
of New England with the scent of cider doughnuts in the breeze or digging
clams and raking cape scallops for chowder, food has always been at the
center of my universe. I feel blessed to have always had a passion for food.
I find it interesting that what feeds my body also feeds my heart and soul.
This passion for food is a common thread running through the Research
Our community encompasses a variety of skill sets that all revolve around
food. Couple that with a passion for knowledge and you have an explosive
combination. None of us arrived in our roles the same way; we took many
different pathways. Who knew that one day we would find ourselves in a position to create, innovate, indeed, drive the future of food? But we work in a
complex environment. How do we continue to innovate and remain relevant
to both ourselves and our employers?
I believe the answer is multifaceted. We know we can't continue to do what
we've always done. That would be the antithesis of innovation. I believe it is a
special mix of continued learning, personal interaction, honing our skills and
stretching our imaginations that leads to successful innovation. The great
masters of the Renaissance weren't great because they could paint at birth.
They were great because they painted often; they had a passion for their
work. Success was the result and not the goal.
I have many chef friends running successful restaurants. They didn't get
there overnight. The one amazing trait they all have is humility. They are never
satisfied, always striving to do it better than before. The awards are nice,
good press drives their businesses but in the end they are left with themselves.
Are we so different from them? How many of your plant trials have failed?
Successful product launches are our Saturday
nights on the line. Epic food and the experience of creating it - that's our common passion. Whether on the line or on the bench, we
are defining the future of food.
Fortunately, chefs and food scientists have
many tools available today to develop ourselves and our trade. Every day we take advantage of technology but, that is only a part of it. I
believe it is the people you collaborate with that
challenge you to stretch your mind and completes
the development process. How does this apply to
you and the Research Chefs Association? By
getting in the game, becoming involved
and sharing your passion. The tools
are right here in front of you!
Research Chefs Association
4 | Culinology | DECEMBER 2013
- BOARD MEMBERS -
Director of new business development -
Golden County Foods
Manager of Global Product Development
Popeyes Louisiana Kitchen
Foodservice Business Development Manager
Cryovac Food Solutions/
Sealed Air Corporation
Corporate Sales Manager-Prepared Foods Division
Sanderson Farms, Inc.
- DIRECTORS -
IMMEDIATE PAST PRESIDENT
Christian "Kit" Kiefer
CEC, CCE, AAC, FMP
Director Culinary Services,
Corporate Executive Chef
Schwan's Food Service, Inc.
Kevin M. Anderson, LLC
CCS, Ph. D
Tyson Foods, Inc.
Executive Research Chef
Ed Miniat, Inc.
Executive Chef, Research & Development
J. R. Simplot Company
Craig "Skip" Julius
CRC, CCS, CEC, CCP, CFE
Manager - Culinary Solutions
Christopher R. Loss, Ph.D
Director of Menu Research and Development
The Culinary Institute of America
Culinary Training and Development Manager
McCormick & Co., Inc.
Food Science & Culinology Consultant
A la Carte Connections
- BOARD MEMBER AT LARGE -
Table of Contents for the Digital Edition of Culinology -- December 2013
Culinology -- December 2013
Table of Contents
President's Letter - Passion leads to success
Emerging Trends - Fitter food service fare coming into focus
Menu Trends - A Dish by Any Other Name
Dessert - Desert Trends 2014
Healthy Children - Child's Play
Children's recipe challenge
Member Profile - R&D Road Show
Upcoming Events/Ad Index
Culinology -- December 2013