Culinology - June 2019 - 4

P R E SI DE N T'S let ter

Board members

Keep sharpening
your skills

PRESIDENT
Justin Kanthak | CCS, CRC

Keep your knives sharp and carry two pens, a notebook and
a permanent marker with you always. This is what defined
preparedness throughout my career. As a chef, product developer
or sales person, the idea of being prepared has been a hallmark
of those of us ready to learn. Whether it was at culinary school,
working towards my bachelor's in food science, or simply during
the completion of my MBA, it amazes me how the smallest things
have been some of the most important throughout my career.
With the 2019 Research Chefs Association (RCA) Conference
in the books, I cannot help but be amazed at the success of an
event that brought together so many industry partners who were
prepared to put their pens and notebooks to work. With 1,254
attendees and over 150 exhibitors onsite for the Culinology Expo,
there was plenty of excitement and energy to go around. With
great pre-conference tours, breakout sessions, and student and
professional competitions on the show floor, there was plenty to
experience and learn in Louisville. But the year still has plenty to
offer, especially in the way of sharpening your hands-on skills.
As an organization of over 1,800 members, the RCA is evolving
to be a focal point for preparing members both for their current
careers as well as future opportunities. It is with this keen focus
that the organization is committing to elevating our conference
experience with the addition of a new hands-on, developmental
program coming October 3-4 at the Culinary Institute of America at
the Copia in downtown Napa, Calif.
The RCA at Napa will be a two-day, immersive education event
in which attendees will participate in hands-on demonstrations
to learn techniques and explore new flavors that drive innovation
for new product development. At the Copia, attendees will cycle
through six guest chef-hosted kitchens to discover trend-forward
culinary techniques, regional flavors and menu creations. In
addition to the experience, attendees will earn
15 hours of continuing education credits
toward renewal of either their CRC or
CCS certification. We are excited
to be expanding our offerings for
continuing education in 2019
and hope to see you in Napa
this fall!

Vice President
Nu Products Seasoning Company

Justin Kanthak | CCS, CRC
President, Research Chefs Association

National Account Manager
Griffith Foods Inc.

VICE PRESIDENT
Jessica Goldstein

TREASURER
Jaime Mestan | CSC

Director of Bistro Products
Vienna Beef Ltd.

SECRETARY
Anh Nguy

Account Manager, Ingredient Solutions
Ingredion Incorporated

IMMEDIATE PAST PRESIDENT
Jason Behrends | CCS, Ph.D.
Business Development
Red Arrow

Directors
Erich Chieca

Director of Culinary Sales
Sadler's Smokehouse, Inc.

Susan Edwards

Foodservice Business Development Manager
Sealed Air/Cryovac

Charles Hayes | CEC, CRC
VP Culinary Innovation
Deli Star

Darryl Holliday | CRC, Ph.D.

Assistant Professor of Food Service
University of Holy Cross

Nick Landry

Culinary Development Chef
Southeastern Mills

Sara Menard

Technical Sales Manager
Grande Custom Ingredients Group

Noah Michaels | CRC
Team Leader - Culinary
Symrise

Mickey Miller

Product Development Food Scientist
Bush Brothers & Company

Paul Rockwell | CEC, CFS

Corporate Chef
Diversified Foods & Seasonings

Rosemary Trout | MS

Assistant Clinical Professor and
Program Director
Culinary Arts & Food Science
Drexel University

Board member-at-large
Michael Cheng | CHE, Ph.D.

Interim Dean, Chaplin School of Hospitality &
Tourism Management
Florida International University

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Culinolog y | JUNE 2019
Culinology - June 2019

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