Culinology - March 2015 - (Page 4)
PRESIDENT'S letter
Pay it forward
The role of any officer within a group like the Research Chefs Association is to look
ahead; to look forward and consider how we may grow and thrive, and above all
else continue to meet the needs of our members while remaining relevant to our
industry. As you read this you may be at the RCA Annual Conference & Expo in
New Orleans or have returned to your office after the event. There is no better time
for your board of directors to hear how we're doing.
With the meeting still fresh in your mind, we need your feedback on what you
thought worked and what may not have worked so well. We will be in Denver next
year, and your thoughts will play a role in how we develop the next conference
agenda and move into 2016 as a dynamic organization.
The Research Chefs Association is unique because you, our members, are involved
in a wide variety of industries, product categories and culinary disciplines. We strive
to accommodate all, but know we must do better to keep pace with the changes
taking place in our industry.
This industry is constantly changing - change that's driven by consumer trends.
We all know how quickly these impact our daily work. It was not too long ago that
low carb and zero trans fats were moving the needle. Today it's "clean" labels,
reduced sodium and Asian influence on mainstream American cuisine. Whether it
involves the reformulation of a product to improve its perception as being natural or
developing a new concept or flavor we hope will allow our businesses and customers
to stand out in what is an increasingly competitive marketplace, we are constantly
under pressure to change and improve.
And it is only going to become more complicated. I recently read an article about
how data is being used to identify trends and specific customer bases with which to
market very specific products. We are quickly reaching the point where the mass market
is now being broken down into niches that will be served by retail and food service
operations featuring very customizable product assortments.
Look at what is happening to how we consume media
today and imagine the same trends altering how we
consume food and beverages.
It is with this backdrop that we must look ahead
and plan. The RCA is in a position to be at the
forefront of helping our members prepare for these
changes. But our preparation begins with your feedback
and involvement.
"Pay it forward" is a phrase we hear often these days.
It reflects the tradition of giving back, of understanding
what it takes to achieve a goal and a willingness to help
others do the same. If you are like me you get asked all
the time for donations, whether it is in the form
of money or time. Now is our time to pay it
forward as we prepare for the challenges we
will all face in the years ahead. Send us
your thoughts at Rca@kellencompany.
com and include RCA Denver in the
subject line.
Charles Hayes CRC, CEC
President
Research Chefs Association
4 | Culinology | MARCH 2015
- BOARD MEMBERS -
PRESIDENT
Charles Hayes
CRC, CEC
Vice President Culinary Innovations, R&D
JMH Premium
VICE PRESIDENT
Susan Edwards
Foodservice Business Development Manager
Sealed Air/ Cryovac
TREASURER
John Draz
CEC, CCE
Executive Research Chef
Ed Miniat, Inc.
SECRETARY
Susan Licker
MS, CCS
Senior Director R&D
PepsiCo, Inc.
- DIRECTORS -
IMMEDIATE PAST PRESIDENT
Christian "Kit" Kiefer
CEC, CCE, AAC, FMP
President
Kitchen Kalamity LLC
Jason Behrends
CCS, Ph.D
Project Leader
Tyson Foods, Inc.
Amanda Bushong
Community Coffee and Tea
Erich M. Chieca
Culinary Sales Manager - National Accounts
Lactalis Culinary
Jeff Cowles
CCS
Regional Chain Acct. Manager ~ Research Chef
Kerry Ingredients & Flavors
Allen Freed
President
Penford Corporation/Gum Technology
Catherine Proper
Sr. Director Product Development/QA
Supervalu
Allison Rittman
CRC
Corporate Chef/Owner
Culinary Culture
Paul Rockwell
CEC
Executive R&D Chef
Diversified Foods and Seasonings
Larry Tong
CCS
Culinary Training and Development Manager
McCormick & Co., Inc.
Rachel Zemser
CCS, MSFS
Food Science & Culinology Consultant
A la Carte Connections
- BOARD MEMBER AT LARGE -
Jacquy Pfeiffer
Founder/ Dean of Student Affairs
The French Pastry School
Table of Contents for the Digital Edition of Culinology - March 2015
Culinology - March 2015
Table of Contents
President's Letter - Pay it Forward
Emerging Trends - Frozen food segment to pick up steam
Cracking the code to CPG growth
Fueling growth for c-stores
Culinary Forecast 2015
All-American dishes with ethnic flair
Breakfast Ingredient Trends
Culinology Currents
Petits Fours
Ad Index
Culinology - March 2015
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