MEMBER profile Mr. Stephanian travels frequently to learn about flavors, textures, techniques and more. types," he said. "For example, I recently saw abalone at Costco and can buy jellyfish, sea cucumber and different types of barnacles at my local grocery stores. Local restaurants are even serving invasive fish species that are not native to certain areas to help preserve the waters." No matter what food is served, his mantra is it has to appeal to consumers. "Taste must always come first, and we can't forget this with all the technology we have today," he said. Professional standing ADM is a strong supporter of the Research Chefs Association (RCA) and is among its founding partners. "The professional networking opportunities that come with being an RCA member are tremendous," Mr. Stephanian said. "I've been a member of £r©2r}£ ÕƯËÆ ~¯¨¹¼¯¨À 9Õ V> VÀi>Ìi > CNN PCVWTCN Ã>ÛÀÞ «À`ÕVÌ ÜÌ ÕÌ V«ÀÃ} µÕ>ÌÞ q >` >Ì > V«iÌÌÛi «ÀVi «Ì°"ÕÀ>ÌÕÀ>ÞJGCVVTGCVGFvÕVÌ>vÕÀÃ>Ü Ã>ÛÀÞ v`Ã Ì ÀiÌ> > ÃÌ ] i>`i ÌiÝÌÕÀi >`Vi>ÕÌ viiÌ ÀÕ} ÕÌ>Û>ÀiÌÞvV`Ìð i>ÀÀi>LÕÌ>ÌÕÀ>ÞÃ>vi}Ài`iÌÃ>Ì À¨¼Àņ~¯¨http://siemersi.com http://http://