Culinology - June 2017 - 4

P R E SI DE N T'S let ter

Board members

An evolving industry
As I step into the president's role for the Research Chefs
Association (RCA), I take a moment to think about all the past
presidents and the passion they must have had for bringing product developers together. I am so humbled by our history and the
responsibility that has been given to me by our members.
Each day we find ourselves faced with a new trend, flavor, form
or opportunity to create the next food craze through product
development. That really is what it is all about for us as product
developers. It is the passion that drives us within the food
industry. It is the drive that we have to create unique experiences.
It is at the heart of who we are.
Over the past years, we have seen a shift in traditional product
development. To move as fast as the industry dictates and keep
pace with the marketplace, we must have the ability to combine
the skills of chefs and scientists. It is at that intersection where we
truly become culinologists. I am a scientist - a "chef at heart" -
who was lucky enough to be introduced to RCA early in my career,
which allowed me to feed my passion for culinary arts and become
a Certified Culinary Scientist (CCS). As a product developer, that
certification allowed me to do so much more in my day-to-day job
and create a Culinology experience for both my internal and external
customers. It has also enabled me to have many more opportunities
in an evolving industry that has become more Culinology-driven
each day.
We see projects hitting our benchtops each day, and it takes
honed skills to navigate through all the information flying at us
to create great food. Driven by fellow culinologists and product
developers in the industry, Culinology magazine explores the
trends and some of the very real topics we are challenged with
each day, such as ancient grains, clean labels and non-GMO
ingredient trends.
As product development has evolved, so has this organization.
The RCA's new logo and refined mission support that evolution.
As a member, I invite each of you to share
how the advancement of the industry has
shaped your experience as well as your
take on trends on RCA Connect, our
on-line network and discussion
forum. It is through shared
knowledge and experience that we
will continue to grow and succeed.

PRESIDENT
Jason Behrends | CCS, Ph.D.
R&D Director, PDM Business Strategy
Tyson Foods, Inc.

VICE PRESIDENT
Anh Nguy
Project Leader, Culinology
Ingredion Incorporation

TREASURER
Paul Rockwell | CEC, CFS
Executive Research and Development Chef
Diversified Foods & Seasonings

SECRETARY
Justin Kanthak | CCS, CRC
National Account Director, Griffith Foods

IMMEDIATE PAST PRESIDENT
Catherine Proper | CEC
Senior Director, Product Development and
Quality Assurance
SUPERVALU, Inc.

Directors
Gerrie Bouchard | CRC, MBA
Director of Product Operations
LoveTheWild

Amanda Bushong
Director of Merchandising
Kansas City Steak Company

Erich Chieca
Culinary Sales Manager
National Accounts and Industrial Ingredients
Lactalis American Group

Jeff Cowles | CCS
Director of Culinary Sales
SugarCreek

Stephen A. Kalil | CEC, CRC
Director of R&D and Global Executive Chef
PepsiCo

Jaime Mestan | CSC
Director of Bistro Products
Vienna Beef Ltd.

Nelson Serrano-Bahri
Vice President & Executive Chef
Puerto Rico Food Innovations, LLC

Kami R. Smith | CEPC
Director of Culinary Showcasing
Pecan Deluxe Candy Co.

Rosemary Trout | MS
Department Head, Culinary Arts and Food
Science, and Instructor of Food Science
Drexel University

Barbara Zatto
Chef, Culinologist, Food Writer

Board advisor
Allen Freed

Jason Behrends | CCS, Ph.D.
President
Research Chefs Association

President
AJ Freed, LLC

Board member at large
Mark Hughes
President
Anderson Partners Food Ingredient Marketing

Culinolog y | JUNE 2017

Table of Contents for the Digital Edition of Culinology - June 2017