Culinology - September 2015 - (Page 40)

INDUSTRYNEWS from the Research Chefs Association Certification program continues to grow Credentials that count in today's R&D market The Research Chefs Association (RCA) was founded on the premise that chefs working in the field of research and development have unique needs and require educational and professional development opportunities. Four years after the organization was founded, the first Certified Research Chefs (CRC) were approved, and by 2002 the Certified Culinary Scientist (CCS) program was added. This year alone, the RCA has welcomed 28 new certified individuals to join a group of over 250 professionals in the food industry that proudly carry at least one-and in some cases both-of these sought-after credentials. With steady growth in applications and certified professionals, the RCA certification program is considered the number one program for affirming A 2012 survey of supervisors, upper management and human resource managers found that food companies seeking R&D talent overwhelmingly agree that having a CRC and/or CCS on staff: * enhances product speed to market (78% of survey respondents) * increases product quality (80%) * increases team functionality (91%) * increases the applicant's chances of earning a higher salary than other applicant's with similar background and experience (71%) 2015-16 RCA Certification Commission the knowledge, skills and experience of Culinology professionals-individuals that embrace and excel in the blending of culinary arts, food science and technology. "You'll notice more and more job postings for food R&D positions are looking for CRC and/or CCS credentials," said Barton Dewing, executive R&D chef for Ragozzino Foods and chair of the RCA Certification Commission (RCACC). "My goal is to elevate Culinology certifications to the point that it is a requirement for food professionals seeking top jobs in R&D." "However," Mr. Dewing notes, "an RCA Culinology certification does not come easily. People with years of practical experience backed by degrees from top culinary schools and food science programs have struggled with the exam. In fact, I didn't pass the first time I sat." This is by design. The RCACC regularly reviews exam questions to ensure the RCA certification exams truly test the mettle of contemporary R&D professionals. "It doesn't help that we already have full time jobs in a very demanding business, not to mention personal lives," Mr. Dewing said. "The good news is, once you've made the commitment to up your game with a CRC and CCS, it will pay off in spades." Chair Barton Dewing, CRC | Ragozzino Foods Immediate Past Chair Nicholas Pajor, CRC, CCS | Popeye's Louisiana Kitchen, Inc. Members Jason Behrends, CCS | Tyson Foods, Inc. Crain Claussen, CCS | Tyson Foods, Inc. Justin Kanthak, CRC, CCS | Kellogg's Food Away from Home Steve Pylypiw, CCS | CTI Foods Kami Smith | Dawn Foods 40 | Culinology | SEPTEMBER 2015 Board Member Liaison Paul Rockwell, CEC, CFS | Diversified Foods and Seasonings Public Member Mary Petersen | The Center for the Advancement of Foodservice Education The Gold Medal Classroom

Table of Contents for the Digital Edition of Culinology - September 2015

Culinology - September 2015
Table of Contents
President's Letter - It all started with eggs
Emerging Trends - Consumers shifting from sweet to sour
Meeting consumer demand for local
Ingredient Applications - Pulses take off
Plant proteins offer egg replacement options
Flavor Trends - Mixology on the menu
Member Profile - 'Easy' does it
10 years later — Remembering Hurricane Katrina
Industry News
Petits Fours - Nestle USA putting a fresh spin on frozen
Five ingredients to watch

Culinology - September 2015