Culinology - September 2016 - 4
PRESIDENT'S letter
400-word limit
jam session
Ms. Proper at Taylor's University, Malaysia, with students and faculty during a competition awards presentation.
Catherine Proper
CEC, MBA, President
Research Chefs Association
Since the last issue of Culinology magazine,
I have had the opportunity to eat nasi lemak
out of a banana leaf in Malaysia, discuss
functional ingredients during a Sunday
morning session with fellow culinologists at
IFT16 in Chicago, and eat my way through as
much pasta and carpaccio as possible during
a leisure trip to Florence. Other members of
the Research Chefs Association (RCA) Board
of Directors have been doing their own share
of food exploration in Puerto Rico as they
prepare for the 2017 RCA Annual Conference.
I have so much more that I want to share
but have a 400-word limit. So, here are my
five coolest things happening in Culinology:
1) The RCA Student Committee is breaking
new ground with student-driven media and
educational content. If you are recruiting
talent, I recommend looking at these student members as the food industry's best
and brightest.
2) Taylor's University Culinology program in
Malaysia has more RCA members than any
other organization - 80 members! Brush up
on your J-1 and H-1B visa knowledge to leverage this internationally-educated talent.
3) Members in Australia are leading the development of Culinology in their corner of
the world. If you are in the neighborhood,
look them up via RCA Connect, the organization's online networking and discussion
forum, to learn more about Culinology
abroad.
4) The 2017 RCA Annual Conference in Puerto
Rico will feature a new competition - the
Culinology Pastry Competition - in addition
to the traditional student and professional
competitions. Learn more at culinology.org/
professional-competitions.
5) RCA has a new management company:
SmithBucklin. As of September 1, we've
moved our headquarters to downtown
Chicago. Get to know RCA's new staff
members at culinology.org/staff.
Now I'm wondering what's top of mind for
our readers. What are you most excited about
in Culinology? Share your thoughts on RCA
Connect!
BOARD MEMBERS -------------------
DIRECTORS ---------------------------------------------------------------
PRESIDENT
Catherine Proper
CEC, MBA
Senior Director, Product Development,
Quality Assurance and Regulatory, SUPERVALU
Gerrie Bouchard
CRC, MBA
Director of Marketing
ADM/Eatem Foods
Anh Nguy
Principal Culinologist
Ingredion Incorporated
Amanda Bushong
Principal Consultant
A Kitchen Kalamity
Kami R. Smith
CEPC
Director of Culinary Showcasing
Pecan Deluxe Candy Co.
VICE PRESIDENT
Jeff Cowles
CCS
Director, Culinary Sales, SugarCreek
TREASURER
Paul Rockwell
CEC, CFS
Executive R&D Chef, Diversified Foods & Seasonings
SECRETARY
Jason Behrends
CCS, Ph.D.
R&D Director of PDM Business Strategy
Tyson Foods, Inc.
IMMEDIATE PAST PRESIDENT
Charles Hayes
CEC, CRC
Vice President, Culinary Innovation, R&D
JMH Premium
4|
Culinology | SEPTEMBER 2016
Erich Chieca
Culinary Sales Manager
National Accounts & Industrial Ingredients
Lactalis Culinary
John Draz
CCE, CEC, CRC
Executive Research Chef
Ed Miniat, Inc.
Rosemary Trout
MS
Food Science & Biotechnology, Department Head
Culinary Arts & Food Science, Instructor
Drexel University
Barbara Zatto
Chef, Culinologist, Food Writer
BOARD MEMBER AT LARGE ------------
Allen Freed
President
AJ Freed, LLC
Justin Kanthak
CCS, CRC
Account Director, Sales
Griffith Foods
Mark Hughes
President
Anderson Partners Food Ingredient Marketing
http://culinology.org
http://www.culinology.org
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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