Culinology - September 2020 - 41
Crossing the Atlantic
RCA Europe becomes 12th Regional Hub
RCA recently expanded its regional hub offerings to members in Europe. Hear from the new regional co-chairs about
this exciting step forward.
"Europe and North America start different food trends, but most
spread globally, so it is exciting to think what possibilities bridging
the 'Atlantic gap' will bring. I look forward to onboarding a new
cohort to the Culinology discipline - food entrepreneurs in
Europe who are already combining art and science, but unaware of
the great support network and resources available at RCA."
-Dimitris Lykomitros, CCS, Ph.D.
Global Product and Process Development,
Cargill Cocoa & Chocolate, Netherlands
"I am very excited about the opportunity to share and expand the
reach of Culinology in Europe through new strategic partnerships,
educational opportunities and creative networking. As an RCA
member for the past 15 years, I've found it's provided tremendous
value to my career and personal development. I am honored to give
back by extending the reach of this powerful organization."
-Nate Schomers, CRC
Executive Research Chef, Product Development and Application
ADM Nutrition, Germany
It's
no
stretch:
One hour gives back in big ways
by Susana Tolini, CRC
COVID-19 has brought the world more
than its fair share of challenges - but food
insecurity existed long before the pandemic
and has only been heightened. For the past
three years, the RCA New England Regional
Hub has served the Greater Boston Food
Bank (GBFB) by volunteering and donating
registration fees to help address the issue.
Three dollars in meals is provided for each $1
donated.
When asked to volunteer and lead a
regional Zoom Pilates class in May, I knew the
goal would be to donate registration fees to
the GBFB. We donated $300, providing $900
in meals. It was an invaluable experience and
shows how one precious hour can stretch a
long way to help others in need.
Feel free to continue helping by donating
to the GBFB (https://bit.ly/GBFB-covid),
or find similar charitable organizations in
your area.
Susanna Tolini, CRC, is the executive
research chef at Kayem Foods Inc.,
regional chair of the RCA New England
Regional Hub and a Pilates instructor.
SEPTEMBER 2020 | Culinology |
41
https://www.bit.ly/GBFB-covid
Culinology - September 2020
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