Culinology -- June 2014 - (Page 4)
Defining the future of food:
How cool is that?
How often do you mention the Research Chefs Association to someone outside the food
research and development community and they say, "Who?"
Recently I had the opportunity to share our story with the chief executive officer of a
multinational software company. The first thing he said to me was, "Why doesn't the world
know about Culinology?" He is a cooking show junkie. So I mentioned several of our members
and where and when they may be seen on television or Netflix. Then I told him about our
recent Portland experience and the guest chefs who were on hand and on stage.
He was blown away by the talent we have in the RCA community. So I asked myself: Why
doesn't the world know about RCA and the role we play in "defining the future of food?" We
should be shouting from our rooftops - or at least our corporate kitchens - to anyone that
will listen: "Hey, look at what we've got here! Can you see what we are doing? If you are at
all interested in making a difference on the future food landscape, this is the space where you
want to be!"
And that sentiment is what's behind the RCA's new strategic plan. We need more people to
understand that the RCA is the home for Culinology practitioners and food R&D professionals
who understand that art and science go hand in hand if successful food product innovation is the
desired outcome. We want - no - we need more people on our roster. It's as simple as that.
So how do we get there? Committees are already working to develop a framework and bolting
on new initiatives to make the RCA a recognized industry leader on the food world stage.
The RCA just held a fantastic annual conference in Portland thanks in part to the time,
talent and resources provided by dozens of dedicated volunteers, speakers and valued partners.
Next year we aim to take RCA's annual conference one step closer to being an epic experience
and we have a few ideas we think will go a long way toward getting us there.
Getting and retaining members is easier if they are engaged
early and often. The RCA has never been a one trick pony. Our
members enjoy year around opportunities in all shapes, sizes
and locations. Regional events, Culinology workshops, ondemand recordings of conference sessions, webinars and the
best certification program in the world for R&D professionals.
But we believe there's more work to be done if we want to help
our members stay ahead of the curve. We have ideas about
The RCA has always run lean and mean. Our leadership and
management team work well together and strive to understand
the needs of the RCA membership. In the coming months, we
plan to dive a little deeper, try a little harder to meet the needs of
all segments of the food product development community
while holding the line on the cost of membership. It is
a tall order but I think we can get there.
It is not about elite members or sheer
membership numbers. If we stay focused
on our mission and are successful in our
endeavors, growth and a desire to be a part
of the RCA will be the result, not the goal.
- BOARD MEMBERS -
Director of R&D
Foodservice Business Development Manager
Sealed Air/ Cryovac
Executive Research Chef
Ed Miniat, Inc.
Senior Director R&D
- DIRECTORS -
IMMEDIATE PAST PRESIDENT
Christian "Kit" Kiefer
CEC, CCE, AAC, FMP
Kitchen Kalamity LLC
CCS, Ph. D
Tyson Foods, Inc.
Community Coffee and Tea
Albert Celentano III
VP of Culinary and R&D
Regional Chain Acct. Manager ~ Research Chef
Kerry Ingredients & Flavors
Gum Technology Corp.
Sr. Director Product Development
Executive R&D Chef
Diversified Foods and Seasonings
Culinary Training and Development Manager
McCormick & Co., Inc.
Food Science & Culinology Consultant
A la Carte Connections
- BOARD MEMBER AT LARGE -
Charles Hayes CRC CEC
Research Chefs Association
4 | Culinology | JUNE 2014
Founder/ Dean of Student Affairs
The French Pastry School
Table of Contents for the Digital Edition of Culinology -- June 2014
Culinology -- June 2014
Table of Contents
President's Letter - Defining the future of food: How cool is that?
Emerging Trends - Consumers considering healthfulness, survey finds
Consumers confused about protein consumption
Free-from foods moving into the mainstream
Flavor Trends - Middle Eastern cuisine is emerging
Functional Food Applications
Member Profile - Taking Care of Business
Health and Wellness - The Art of Reduction
Industry Events - Images from the RCA
Petits Fours - Restaurants winging it with chicken
Spreads segment getting HOT
Organic food sales top $32 billion in 2013
Upcoming Events/Ad Index
Culinology -- June 2014