Culinology - September 2016 - 34

MEMBER profile a variety of non-commercial food service settings such as senior living communities and hospitals, managing kitchens, performing food safety audits, assisting dieticians with clinical dietary assessments and needs, and managing special diets. In 2000, he earned two certifications for managing food service operations and ensuring food safety in these patient-based settings: the Association of Foodservice and Nutritional Professionals' Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) certifications. Love of food, country and adventure "The Marines gave me the opportunity to travel to exotic places such as the Virgin Islands, Antigua and Cuba, and my love for adventure began early in my life," he said. In his free time he enjoys high-energy sports such as skydiving, snowboarding, surfing and skateboarding, and early in his life he even competed in the 19871988 Eastern skateboarding championships. Mr. Bunn inherited both his love of food and country from his family, specifically his parents, who were also Marines. He noted proudly his birthplace is Parris Island, S.C., "home of the US Marine Corps' East Coast boot camp, where Marines are born." His earliest food memory was eating blue crabs at his grandmother's house in Baltimore, and today he's passing on his love for cooking to his child. "My 14-year-old daughter is also a pretty mean cook, but she wants to be an architect," he said. His enthusiasm for work comes from oldfashioned values. "My inspiration is from the 'terrible' notion that being a cook or chef is not a great choice for a career," he said. "When I got out of the military, people would ask me what I did there and when I told them I was a cook, some would say 'wow' and others would ask why I would ever want to be a cook." His discipline and determination has paid off. He said, "I got to where I am today by hard work, dedication, the ability to adapt to change and not wanting to settle." * Introducing the Mediterranean Collection from Fuchs To request free samples of Fuchs' new Mediterranean Collection, visit fuchsna.com/med. The Mediterranean Region is the crossroad of three continents and countless cuisines. We've captured it all in the new Mediterranean Collection from Fuchs. You can take it further, too. Use these seasonings as inspiration for your next winning product offering. With Fuchs' culinary experts by your side, you can't go wrong! With solid credentials and over 75 years of manufacturing experience, we have what it takes to deliver support that's focused, flexible and fast. It means always delivering the right taste solution - plus making sure your development projects run smoothly and without delays. 800-365-3229 * www.fuchsna.com ©2016 Fuchs North America. All rights reserved. 34 | Culinology | SEPTEMBER 2016 Together, let's achieve The Taste of Success! TM http://www.fuchsna.com/med http://www.fuchsna.com

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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