Culinology - December 2021 - 31

Fixation on foods
Although Chefs Chris McAdams and
Kyle Stuart have diverse backgrounds,
their love of their careers in the food
industry is self-evident.
" I was born and raised in Long Island,
NY, and my earliest food memory is that
at five years old at the ocean boardwalk,
my parents offered to buy me ice cream
and I chose baked clams instead, " Mr.
Stuart recalled. " They eventually caved
in and embraced my young, adventurous
palate. "
Mr. McAdams was born in Portland,
Ore., raised in Colorado, and started
working in restaurants at age 14.
" At 19, I left restaurants to serve for
four years as a US Air Force dental
technician, then left the military to earn a
degree in human nutrition and eventually
returned to the culinary arts field,
graduating from the Auguste Escoffier
School of Culinary Arts, " he said. " I
studied with Chef Sally Clarke in London
before returning to the United States to
land a position as a research chef. I knew
I wanted to work with food but didn't
know in what capacity until I got in touch
with the RCA. I love my work as a senior
R&D chef at Chew and our mission of
democratizing good food for all people. "
Mr. Stuart earned his bachelor's
degree in culinary nutrition and food
science from Johnson & Wales University
and has spent the past five years
working in R&D across several product
categories, including frozen, shelf-stable
sauces, snacks, confections and dairy
alternatives. He is currently pursuing a
master of business and science degree
in global food technology and innovation
from Rutgers University.
" Since earning my bachelor's degree,
I have been on a constant search for the
perfect intersection between culinary
arts and food science, " Mr. Stuart said.
" I have held roles as a research chef,
culinary scientist and a food scientist.
Throughout that journey, the RCA and
its members have been a source of
inspiration and motivation. At Chew, I
feel that I have finally found the company,
mission and the people that I have been
looking for. Every day I come to work
I am able to exercise my passion and
curiosity for food science and culinary
arts without sacrifice. "
DECEMBER 2021 | Culinology | 31

Culinology - December 2021

Table of Contents for the Digital Edition of Culinology - December 2021

Culinology - December 2021 - Intro
Culinology - December 2021 - 1
Culinology - December 2021 - 2
Culinology - December 2021 - 3
Culinology - December 2021 - 4
Culinology - December 2021 - 5
Culinology - December 2021 - 6
Culinology - December 2021 - 7
Culinology - December 2021 - 8
Culinology - December 2021 - 9
Culinology - December 2021 - 10
Culinology - December 2021 - 11
Culinology - December 2021 - 12
Culinology - December 2021 - 13
Culinology - December 2021 - 14
Culinology - December 2021 - 15
Culinology - December 2021 - 16
Culinology - December 2021 - 17
Culinology - December 2021 - 18
Culinology - December 2021 - 19
Culinology - December 2021 - 20
Culinology - December 2021 - 21
Culinology - December 2021 - 22
Culinology - December 2021 - 23
Culinology - December 2021 - 24
Culinology - December 2021 - 25
Culinology - December 2021 - 26
Culinology - December 2021 - 27
Culinology - December 2021 - 28
Culinology - December 2021 - 29
Culinology - December 2021 - 30
Culinology - December 2021 - 31
Culinology - December 2021 - 32
Culinology - December 2021 - 33
Culinology - December 2021 - 34
Culinology - December 2021 - 35
Culinology - December 2021 - 36
Culinology - December 2021 - 37
Culinology - December 2021 - 38
Culinology - December 2021 - 39
Culinology - December 2021 - 40
Culinology - December 2021 - 41
Culinology - December 2021 - 42
Culinology - December 2021 - 43
Culinology - December 2021 - 44
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https://www.nxtbook.com/sosland/rca/2019_09_01
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https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
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https://www.nxtbook.com/sosland/rca/2017_09_01
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