Culinology - March 2020 - 4

P R E SI DE N T'S let ter

Beyond the Bench
"What got you here won't get you there."
A human resources manager once told me this during a performance
review, and I never felt more challenged in my life. I had my degrees, years
of cooking experience, years of product development experience, and
had earned the distinctions of Certified Research Chef (CRC) and Certified
Culinary Scientist (CCS). I was at the top of my game - or at least I thought
I was. Now I was told my skills were not good enough to move beyond my
current role. Wow. What could I do next? Well, apparently, a lot.
I offer this experience because I know others in the Research Chefs
Association (RCA) have been in a position where cooking and bench
developing have taken you to a point, but future growth must come from
elsewhere. It is a tough pill to swallow, but now, seven years later, I realize
it was the most liberating moment of my career. After considering this
feedback, I realized our industry isn't just about leading with great food but
also driving change through food. As I looked outward for opportunities to
change myself beyond the bench, the piercing feedback began to make
sense.
Business acumen, presentation skills, becoming a quality mentor,
being a good mentee, being an effective manager and having an active
career development plan were topics that I needed to address to create
new opportunities for my career. By focusing on my professional skills, I
identified a key differentiator that would help to "get me there," and I believe
this holds true for many members of the RCA, as well.
At the RCA Conference, April 15-17 in San Diego, a new series of preconference and conference content will focus on building business skills
beyond Culinology to further develop our members as influencers in all
aspects of their careers. In line with that, in this issue, Mackenzie Gibson,
senior director of new product development and marketing for SONIC,
shares how a focus on business savvy elevated her ability to influence and
drive change at SONIC and across the quick-service restaurant category.
Through the focused addition of professional development skills, the RCA
will take a step forward to elevate Culinology beyond the bench to create
the future of food. Will the work be challenging and uncomfortable at times?
Yes. But that's the point of growth. I ask you to look ahead with an open
mind, and a willingness to challenge yourself as
we move forward into 2020. I hope we will
see you taking a step forward with us in
San Diego!

Board members
PRESIDENT
Justin Kanthak | CCS, CRC
Segment Director: Snacks
Griffith Foods, Inc.

VICE PRESIDENT
Jessica Goldstein
Vice President
Nu Products Seasoning Company

TREASURER
Jaime Mestan | CSC
Vice President of Culinary Innovation
Vienna Beef Ltd.

SECRETARY
Anh Nguy
Account Manager, Ingredient Solutions
Ingredion Inc.

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
Consultant

Charles Hayes | CEC, CRC
VP Culinary Innovation
Deli Star

Darryl Holliday | CRC, Ph.D.
Associate Professor of Food Service
University of Holy Cross

Nick Landry
Culinary Development Chef
Southeastern Mills

Sara Menard
Senior Food Scientist
Brakebush Brothers, Inc.

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 advisor
Justin Kanthak | CCS, CRC
President, Research Chefs Association

Allen Freed
President
AJ Freed, LLC

Board member-at-large
Michael Cheng | CHE, Ph.D.
Dean, Chaplin School of Hospitality &
Tourism Management
Florida International University

Culinolog y | MARCH 2020

Culinology - March 2020

Table of Contents for the Digital Edition of Culinology - March 2020