Culinology - December 2017 - 41

INDUSTRYNEWS

RCA announces
Culinology Education
Foundation Board of Directors
The following individuals are serving on the 2017 Culinology Education Foundation Board of Directors.

President and Board Liaison  
Justin Kanthak,
Account Director,
Griffith Foods, Inc.

Vice President  
Joy Isaacs, CCS,
Director-Product
Development, KENT
Precision Foods Group

Directors
Wiley Bates, III,
Executive
Chef, Menu
Innovation/
New Product
Development,
Pizza Hut Core 

Robin Schempp, 
President/Owner,
Right Stuff
Enterprises, Inc. 

Matthew Burton, 
Director of
Culinary,
M-Burs
Culinary
Consulting

SUPPORTING MEMBERS AND COMMUNITIES IN NEED
RCA is dedicated to its members and to aiding communities impacted by devastating natural
disasters. After Hurricane Harvey displaced thousands of people in Houston and along the
Gulf Coast, RCA members came together to support relief efforts by providing necessary
resources. From John Draz at Ed Miniat, donating 10,000 pounds of cooked meats to Randy
Josephs at Kisko shipping two trucks of a sports drink from Canada, plus donations from
Demetrios Haralambatos at Kontos and Whitney Chittum at Paradise Tomato, the generosity
of RCA members resulted in numerous donations to Houston.
In addition, RCA members supported relief efforts after Hurricane Irma. The French Pastry
School, Chicago, baked 60,000 cookies to deliver to those affected in Florida and Puerto
Rico, as well as Texas.
"This year back to back hurricanes...All I do is put out the emails to the RCA community
and help to connect the donations to where they need to ship. It's the whole RCA that steps
up and lends a hand. We should all be thankful we work for great companies that are willing
to donate food to help save lives and keep our organization strong," said Chef Michael
Morrison, Culinary Sales Manager, Flavor Division, Ungerer & Company.
DECEMBER 2017 | Culinology |

41



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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