Culinology - December 2015 - (Page 4)

PRESIDENT'S letter A day in the life BOARD MEMBERS I recently traveled to RCA headquarters in Atlanta to meet with the association staff. I took the opportunity to do some presidential cold-calling and reached out to a few RCA members to see if they could spare 30 minutes to meet and share how they utilize Culinology in their daily work. I had to admit job envy as I stood in the Cinnabon test kitchen eating a freshly baked Cinnabon, fragrant with cinnamon and laden with perfect icing (consumed chef-style over the trash can). Just when I thought my day couldn't get any better, during my next member visit, I was handed a box of warm Church's Chicken Honey Butter Biscuits. Flaky inside, crispy outside and finished with an addictive honey butter glaze, they were consumed in the elevator, in the parking lot and during the car ride back to RCA headquarters. I finished the evening having dinner with a member who sang a song she wrote inspired by a product that she developed - fun, creative and a little spicy - all the makings of a successful research chef. My very cool day wouldn't have been possible without my RCA member benefit of RCA-Connect. A simple search gave me quick access to consumer packaged goods, multi-unit operators, ingredient manufacturers, specialty food distributors, contract food service operators, retailers, students and more. I have used this tool throughout my career to access products, people, knowledge and general food intelligence. Not to mention that I trust this group for the best restaurant recommendations around the globe. This broad and passionate group of professionals share a common bond: Culinology. We define Culinology as the blending of culinary arts and food science, but after my Atlanta visit I can confirm that Culinology practitioners also are savvy in sensory science, marketing, regulatory, operations, supply chain and finance. If you are interested in gaining access to this extensive group of zealous food professionals, then I encourage you to join the Research Chefs Association today. Visit www.culinology.org and follow the links to Membership/Join. Taking a trip in the near future? Consider doing some RCA cold-calling of your own utilizing RCA-Connect. Not taking any trips in the near future? Mark your calendar to attend the epicenter of RCA education, networking and competitions - our annual RCA Future of Food Conference and Culinology Expo in Denver, March 8-11, 2016. Those in attendance will be inspired, expand their skill set and surely consume all that Denver and the RCA have to offer while defining the future of food. Catherine Proper CEC President Research Chefs Association PRESIDENT Catherine Proper CEC Senior Director Product Development/QA Supervalu VICE PRESIDENT Jeff Cowles CCS National Account Manager SugarCreek TREASURER John Draz CEC, CCE, CRC Executive Research Chef Ed Miniat, Inc. SECRETARY Jason Behrends CCS, Ph.D Project Leader Tyson Foods, Inc. DIRECTORS IMMEDIATE PAST PRESIDENT Charles Hayes CRC, CEC Vice President Culinary Innovation, R&D JMH Premium Amanda Bushong Director of Industrial Sales Darifair Foods, Inc. Erich Chieca Culinary Sales Manager National Accounts Lactalis Culinary Allen Freed AJ Freed, LLC Justin Kanthak CRC, CCS National Account Manager Commercial & Custom Kellogg's Food Away from Home Susan Licker MS, CCS Senior Director, R&D PepsiCo, Inc. Anh Nguy Principal Culinologist Ingredion Incorporated Allison Rittman CRC Corporate Chef/Owner Culinary Culture Paul Rockwell CEC, CFS Executive R&D Chef Diversified Foods and Seasonings Larry Tong CCS Culinary Training and Development Manager McCormick & Co., Inc. Barbara Zatto Director of Culinary Mizkan Americas BOARD MEMBER AT LARGE Jacquy Pfeiffer Founder/Dean of Student Affairs The French Pastry School 4 | Culinology | DECEMBER 2015 http://www.culinology.org

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

Culinology - December 2015
Table of Contents
President's Letter - A day in the life
Emerging Trends - Hot cocoa flavor heats up
Gourmet porridge trend has ancient grain appeal
Ingredient Applications - Quality over calories
LYFE – Love Your Food Everyday
Flavor Trends - Sweet heat takes flight
Member Profile - A fresh perspective
Expert Voices - Cinnabon’s director of R&D finds room for innovation
Industry News - Mile High City hosts Future of Food Conference
Industry mourns loss of chef-entrepreneur Paul Prudhomme
Petits Fours - Tacos on the menu
Mintel identifies emerging trends for 2016
Ad Index

Culinology - December 2015

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