Culinology - March 2016 - (Page 31)

Recipe for SUCCESS Jeffrey Cousminer is always cooking up something new in R&D, from cutting-edge educational programs for budding culinologists to trendy sauces at the iconic Stonewall Kitchen. by Susan Malovany editor@sosland.com J ust call him the John Adams of the Research Chefs Association. Jeffrey Cousminer helped create the association back in 1995 with Winston Riley and became one of its founding fathers, providing chefs working in food manufacturing with an opportunity for recognition and professional advancement that was unavailable to them at the time. The initiative created an awareness and recognition of how science and the culinary arts-and professionals like Mr. Cousminer representing both fields-are interconnected. "Winston and I became blood brothers," Mr. Cousminer said. "He inspired me to help him build this fantastic organization into what it has become. I owe all of my involvement with the RCA to him. And, by the way, he coined the term Culinology." Other firsts with the RCA for Mr. Cousminer include co-penning the association bylaws, serving as one of the original directors and later as president, initiating the student Culinology competition and launching the professional version with the American Culinary Federation, helping develop research chef and culinary scientist certification criteria, and piloting the creation of "Culinology 101" continuing education workshops and Culinology bachelor's degree programs. Today, Mr. Cousminer is the R&D manager for specialty foods manufacturer Stonewall Kitchen in York, Maine, where he continues to embrace the interdisciplinary spirit of Culinology in everything he does. "Without a doubt, Jeff is the consummate culinologist," said colleague Mark Crowell, founder and principal culinologist at Culinex, Seattle, though Mr. Cousminer, formally trained in both culinary arts and food science, says he first and foremost sees himself as a chef. "I look at and think about things from a chef's perspective. As such, I am probably more receptive and more attuned to changes in food culture, the evolution of the grocery and restaurant business, food media and food trends in general than the average person, and these influence my R&D decisions," Mr. Cousminer said. Jamming along At Stonewall Kitchen, Mr. Cousminer has worked on many of its successful new products since he started working for the fancy foods company in 2013. Stonewall manufactures branded retail products, including jams, jellies, dressings, sauces and condiments for retail markets in 42 countries. In addition, they operate retail stores throughout New England and Maryland, and run a bustling on-line and catalog business. "Several of my creations with my staff of three product developers are current top sellers at Stonewall, including Boozy Bacon MARCH 2016 | Culinology | 31

Table of Contents for the Digital Edition of Culinology - March 2016

Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index

Culinology - March 2016