Culinology - March 2018 - 36

MEMBER profile

"To be here and be part of
this team you have to
enjoy the craziness of
this LTO world."
and pork belly, are created using the sous
vide method.
"On a large scale, you sear the protein and
then it goes through the sous vide process
for many hours so this keeps it from breaking down, keeps it super moist and it drives
in a lot of concentrated flavor," he said. "You
are also able to exactly pinpoint the product
temperature range you want for this protein in
each restaurant with this method."

A culinary calling
Chef Craw joined the Research Chefs
Association (RCA) about 20 years ago and
Chef Neville Craw with the winner of the 2017
Hey Chef Neville! Award, Keyericka Forehand.

says the organization is particularly useful
for people just starting out in the industry.
"Newcomers to the field have a forum with
the RCA that they can tap into not only for
new learning but also for finding employment
and other like-minded people to bounce
ideas off of," he said. "The RCA is an incredible organization that helps pave the road for
young culinarians and food scientists."
Chef Craw's own road to becoming a chef
and product developer began with a degree
in advertising from Boston University, not far
from where he grew up in the town of Cotuit,
Mass. (where his favorite oysters are from).
However, he soon decided this wasn't the
right path for him.
"My dad is Greek, and his side of the family
comes from a long line of Greek restaurateurs, and summers I would spend my days
in my dad's restaurant," he said. "Then postcollege I found that advertising wasn't what
I really wanted, so I had this pull back to the
restaurant industry for a career."
Chef Craw then attended the California
Culinary Academy, and worked in fine-dining.
Eventually he "stumbled" into the world of
research and development. "Prior to joining
Arby's, I also served as a corporate chef for
Atlanta-based Gold Kist Inc. and Grecian
Delight Foods near Chicago," he added.

Paying it forward
Chef Craw is devoted to working with the
Arby's Foundation and volunteering with the
charity it sponsors, No Kid Hungry, a nonprofit dedicated to eradicating childhood hunger in America. "A group of chefs including
myself - now in the hundreds - ride bikes
300 miles in three days to raise millions of
dollars," he said.
As a bike enthusiast, he also enjoys traveling to foodie locations worldwide and hiking
along a river in Atlanta where he lives with
his 120-pound Rhodesian ridgeback dog,
Maizey.
The chef's passion for food has earned him
a 2016 Menu Masters Award from Nation's
Restaurant News for its sliders and the 2017
COEX Innovation Award from the International
Foodservice Manufacturers Association, in
addition to several Arby's Values Awards.
"Our culinary team shares all these
awards," Chef Craw said, "and we get our job
done and have fun while doing it." *

36 |

Culinology | MARCH 2018



Table of Contents for the Digital Edition of Culinology - March 2018

Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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