Culinology - December 2017 - 28

MEMBER profile

A regional voice in Culinology
Ms. Goldstein attended her first Research Chefs Association (RCA)
conference in 2011. "I'll admit, being around some of our members
[when I was] at such a young age was extremely intimidating,
but I knew I wanted to play in that field," she said. "Many of our
members are global leaders in food manufacturing and trends,
and to have the opportunity to learn from them and apply their
ways into our company was something I knew I'd need to take
NuSpice to the next level."
She's become close friends with many of them through her
work as the RCA New York Metro regional chair for the past
six years, and has recently started working more closely with
the RCA board as well as Teterboro, NJ-based Bergen County
Technical High School's Culinology program.
The regional events she organizes are among the most
popular, including a seminar with the Eataly market chain and an
event on a working farm that brought together a diverse array of
food processing experts.
"I think there is still a large separation between food science
and the culinary arts, but that gap can be closed by the RCA," she
said. "As innovators we need to be able to have both mindsets in our
back pockets if we're to be successful in this ever-changing, delicious
world of flavor."

flavors and ingredients we would have never
been exposed to are now at our fingertips
through Amazon or even meal kit services
such as Blue Apron. Customers now have an
opportunity to step outside of their comfort
zones and try new things."
Another common trend she sees? "I believe
people are trying to live healthier lifestyles and
are more knowledgeable of the ingredients
used in food manufacturing," she said. "I find
that consumers love the art of discovery and
experiencing something for themselves - so
how do we create those 'wow' moments for
all consumers in any and all dining situations?"

Spice of life
Living in New York City allows Ms. Goldstein
to explore global cuisine. "I have a ramen
restaurant right in the building where I live,
and also a Mediterranean wine bar," she said.
"I love the diversity of food in New York City
and the funky flavors of the people here. They
make the beauty of the world. And I love going to all the different restaurants and talking
to their chefs and generating my own inspirations off of theirs."

28 |

Culinology | DECEMBER 2017

Ms. Goldstein's earliest food memory is
cooking eggs with her mom when she was
only a few years old. "I remember I needed a
step stool to reach the stove in my childhood
home," she said. She added that she comes
from a family that has been in the food business for generations. "My grandfather owned
and operated Gold-De, a meat processing factory with a reputation for making the
best corned beef and pastrami in New York
City," she said. "His father before that was a
butcher. My father worked for my grandfather
for years before moving to other companies
in the food and ingredient industries and
eventually purchasing NuSpice. My brother
recently joined NuSpice as our purchasing
agent, and my mom just stepped in to help
us implement new technologies within our
company."
In her free time, Ms. Goldstein enjoys live
music at concerts, writing, and traveling for
new opportunities and unique experiences;
her favorite activity, however, is closer to
home. She said, "There is nothing like going
to my parents' house and having a dinner
with my family." *



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

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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