Winter/Spring 2013 Currents by Christina Scavone

Winter/Spring 2013

currents

Official Newsletter of the Research Chefs Association

What’s Hot in 2013: Food and Beverage Trends in the U.S. Issues and trends are constantly evolving in the food research and development and service industries. The year 2012 was full of change and emerging trends such as kids’ food for grownups, a preference for locally grown foods, a surge in Peruvian cuisine and the use of seaweed, some of which will continue to see growth throughout this new year. What makes an unusual or avant-garde idea successful among consumers? In 2013, consumers are continuing to prefer healthy, convenient and locally-grown foods and beverages. A few trends that are predicted to emerge or gain steam range from good-for-you foods, healthful children’s meals, pop-up and technology-rich eateries and an emphasis in Greek- and Asian-inspired cuisine.

Research Chefs ASSOCIATION

Defining the Future of Food

Research Chefs ASSOCIATION

Local, hyper-local, on-site: The closer the food was grown or raised to the table, the better. Consumers love the idea of supporting local farmers and/or products because they are fresh, environmentally sustainable, usually organic and Research Chefs invigorate the local economy. The words “locally-raised” or ASSOCIATION “farm-to-table” attract consumers because of their desire to eat healthy and be greener.

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Inside This Issue: Research Chefs ASSOCIATION RCA Education Committee

Join us in thanking our 2013 partners Defining the Future of Food

Defining the Future of Food

Regional Events

RCA Mission: Promote the value of Culinology® and empower its community. Research Chefs

Research Chefs

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currents ©Copyright 2012 Research Chefs Association®, Inc. All rights reserved. Culinology® Currents is published twice annually by the Research Chefs Association, Inc. No part of this publication may be reproduced without written permission from RCA Headquarters

Contributors Erin Badzinksi John Draz Ellen J. Hurwitz Kristi Johnson Kit Kiefer, CEC, CCE, AAC, FMP Tim Kline Vickie Mabry Christina Scavone Eric Skates Jason Stefanakis, CRC® RCA members receive Culinology® Currents as part of their membership. Applications for membership are available by calling RCA headquarters at (440) 252-3663 or online at www.culinology.org. Culinology® is a registered trademark of the Research Chefs Association. Unless stated as an official position of the Research Chefs Association, RCA assumes no responsibility for statements Research Chefs and opinions expressed by contributors to ASSOCIATION Culinology® Currents. Views advanced in the articles are those of the contributors and do not necessarily represent official position. Defining the Future of Food

Research Chefs ASSOCIATION

Defining the Future of Food

| Culinology CURRENTS | Winter/Spring 2013

Table of Contents: Meet the Education Committee 2013 Board Election Results Upcoming Industry Event Thank you to our 2013 Partners Regional Events

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Take Center Stage in Culinology® Currents Submissions: This newsletter is for members and is greatly enhanced with your submissions. The RCA Marketing Committee welcomes articles, photos and any member-related news that you’d like to share.

Member News: Have you changed jobs, careers or been promoted in the past year? Have you graduated or are you interning for a great company? Did you give a presentation at a recent industry event? Have you recently been published? Share your news with Culinology® Currents. Articles: All articles should be submitted by email as a Word document. Articles must be less than 700 words and include the author’s name, a brief bio and company nameChefs and description (less than 30 words). A byline and Research brief bio willASSOCIATION be printed with accepted submissions. Note: Please review your submission to ensure the topic is educational and of interest to the RCA audience.

President’s Message Building a Bridge: A message from the President It’s been about a year since I signed on as RCA President and every time I’m called upon to perform a presidential duty on RCA’s behalf there’s one image that jumps forward first. And that would be the image of a bridge being built. Whether I’m connecting staff with decision makers within ACF; participating in strategic meetings between RCA and CIA officials; or turning a well-heeled Schwan’s vendor on to the virtues of RCA partnership; I’m building bridges. If you Google the word “bridge,” Wikipedia is one of the first entries to pop up and it says: “A bridge is a structure built to span physical obstacles such as a body of water, valley, or road, for the purpose of providing passage over the obstacle. There are many different designs that all serve unique purposes and apply to different situations. Designs of bridges vary depending on the function of the bridge, the nature of the terrain where the bridge is constructed, the material used to make it and the funds available to build it.” It goes on to explain in abbreviated Wikipedia style what exactly that means. (Pretty cool reading actually). And it dawns on me why I keep seeing bridges when there’s an RCA job to be done. RCA is our bridge. It’s our passage that can close the gulf between chefs and food scientists. It’s our bridge between what we know we can do today and what we hope to create tomorrow. Through RCA we can overcome obstacles in our workday lives as food R&D professionals if we’re willing to walk across. I hope to see you at the RCA Conference in Charlotte for it will surely be a great example of some seriously fine bridge building. If not, tune in to the live video streaming of the 2013 Student and Professional Competitions. Or perhaps we’ll find each other at one of the conferences hosted by RCA’s strategic partners. Of course, there’s always a regional event around the corner and very soon we’ll have a new online community to connect 24/7. Well, you get my drift, fellow travelers. See you on the other side. Sincerely, Kit Kiefer, CEC, CCE, AAC, FMP RCA President

Defining the Future Foodor article submission to Christina Scavone at Submit: Send yourofnews cscavone@kellencompany.com.

Advertise: Advertising in the RCA Newsletter is just another great way to raise awareness about your company, product or service among other RCA members and industry leaders. Rates are extremely reasonable, the audience Research Chefs is targeted and you can expect the publication to enjoy a long shelf life as it is ASSOCIATION passed around R&D offices for months to come and will be archived on the RCA website. For more information, visit www.culinology.org/advertise-withrca or call Christina Scavone at (678) 303-3031. Defining the Future of Food

Winter/Spring 2013 | Culinology CURRENTS |

leadership

Leadership

Culinology Beyond Basics

RCA’s Education Committee:The Team Behind the Scenes Education plays a vital role in the future of Culinology and therefore sits at the very core of the RCA’s value proposition. So of course the individuals serving on the RCA Education Committee take their responsibilities very seriously. The RCA Education Committee ensures the success of Culinology® degree programs and continuing education courses. The Committee’s mission is to provide for the professional exchange of information by promoting the RCA Key Pillar of Knowledge. Please join us in congratulating the following individuals for their hard work over the last year to provide RCA members with stellar educational opportunities at Conference and beyond. Chair: Suzanne Vieira, R.D., Department Chair, Johnson & Wales University

Continuing Education Subcommittee Co-Chair: Chris Loss Co-Chair: Allison Rittman

Higher Education Subcommittee Chair: Marilynn Schnepf

Core Competencies Task Force Co-Chair: Christopher R. Loss, Ph.D., Director - Ventura Center, Culinary Institute of America Co-Chair: Allison Rittman, CRC®, Corporate Chef/ Owner, Culinary Culture

Chair: Allison Rittman

Culinology® Book Committee Managing Editor: Jeffrey Cousminer

Competitions Committee Chair: Daniel Messmer

Annual Conference Session Committee Chair: Chris Loss

In particular, the Annual Conference Session Committee is responsible for developing the cutting-edge educational sessions for the Annual Conference each year. The committee identified four pre-conference workshops, more than 20 breakout sessions and three general sessions for the 2013 Annual Conference in Charlotte, NC. The Committee accepts and reviews proposals for topics and speakers to ensure the most relevant and innovative topics are covered by the most capable and stimulating speakers.

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RCA Elects New Board of Directors The Research Chefs Association (RCA) is pleased to announce the results of its recent Board of Directors election for the 2013–2014 term. Congratulations to newly elected board members: Jason Behrends, CCS®, Tyson Foods, Inc.; Larry Tong, CCS®, McCormick & Co., Inc.; and Rachel Zemser, CCS®, Nest Collective. Re-elected to the RCA Board were: Christian “Kit” Kiefer, CEC, CCE, AAC, FMP, Schwan’s Food Service; Susan Edwards, Cryovac Food Solutions/Sealed Air Corporation; Steve Bonasia, Case Farms; and John Draz, CEC, CCE, Ed Miniat,Inc. Remaining on the board are: Marshall Scarborough, Popeye’s Louisiana Kitchen; Janet Carver, Ingredion Incorporated; Kevin Anderson, Kevin M. Anderson, LLC; Dianna Fricke, CRC®, CWPC, J.R. Simplot Company; Craig “Skip” Julius, CRC® CCS®, CEC, CCP, CFE, Sensient Flavors; Susan Licker, MS, CCS®, Frito-Lay; Christopher Loss, Ph.D, The Culinary Institute of America; Allison Rittman, CRC®, Culinary Culture; and Board Member at Large, Homaro Canto, Moto and iNG Restaurants. Special thanks to Charles Hayes, CRC®, CEC, Golden County Foods; Mike Leitner, ConAgra Foods Lamb Weston; and Suzanne Vieira, MS, RD, Johnson & Wales University – all of whom rotate off the board in March. “The association is fortunate to have such a distinguished and committed group of directors from various professional backgrounds working to fulfill RCA’s mission to promote the value of Culinology® and its role in defining the future of food,” stated RCA Executive Vice President Jim Fowler, CAE.

2013-2014 Board of Directors

Kevin M. Anderson, Kevin M. Anderson, LLC

Jason Behrends, CCS®, Tyson Foods, Inc

Steve Bonasia, Case Farms

Homaro Cantu, Moto and iNG Restaurants

Janet Carver, Ingredion Incorporated

John Draz, CEC, CCE, Ed Miniat,Inc.

Susan Edwards, Cryovac Food Solutions/Sealed Air Corporation

Dianna Fricke, CRC®, CWPC, J.R. Simplot Company

Craig “Skip” Julius, CRC® CCS®, CEC, CCP, CFE, Sensient Flavors

Kit Kiefer, CEC, CCE, AAC, FMP, Schwan’s Food Service

Susan Licker, MS, CCS®, Frito-Lay

Christopher R. Loss, Ph.D, The Culinary Institute of America

Allison Rittman, CRC®, Culinary Culture

Marshall Scarborough, Popeye’s Louisiana Kitchen

Larry Tong, CCS®, McCormick & Co., Inc.

Rachel Zemser, CCS®, Nest Collective

Winter/Spring 2013 | Culinology CURRENTS |

rca-connect Membership

makes its debut

What could be better for your career than daily access to top professionals in food product development? The Research Chefs Association has always been the go-to organization in finding answers to your toughest R&D challenges. Soon, RCA will expand its membership benefits to include an online community just for you. Details will be provided at the RCA Annual Conference, along with opportunities to test drive the hot new resource. Visit the RCA exhibit during the Culinology Expo on March 8 and let us show off our new robust community and how easy it is to handle.

List Serv 2.0

Next generation discussion groups combines the instant, active response features of the old email list server, with the newer digital friendly discussion forums. Start new threads or find archived conversations. In real-time, daily or weekly digest. You decide.

membership

Get to know RCA staff Christina Scavone is a new addition to the RCA team as the marketing and public relations specialist. Christina began working at the Kellen Company in November 2012 as a public relations account executive. Previously, Christina worked as the marketing coordinator for an architecture and interior design firm in Atlanta. Christina graduated from Clemson University (Go Tigers!) in May 2012 with a B.A. degree in communication studies with a concentration in public relations and a minor in journalism. Christina will use her writing and PR experience to help build and maintain RCA’s positive public appearance and relationships while learning more about the world of Culinology®. Please feel free to contact Christina with any questions regarding advertising, the media, publications and the website at: Research Chefs Research Chefs cscavone@kellencompany.com ASSOCIATION ASSOCIATION or (678) 303-3031.

resource Library

Share files, big and small, with colleagues, committee members and other like-minded professionals without cluttering up your own inbox. Once published on rca-connect, files are archived and indexed for future reference.

Defining the Future of Food

Directory 2.0

Research Chefs ASSOCIATION

A virtual RCA Rolodex makes it easy to maintain important relationships and form new connections.

Defining the Future of Food

RCA Online Membership Directory At Your Fingertips Connecting with fellow members is a key benefit of membership, making the online directory an important tool for you. The full directory is also available as a printer-friendly PDF, updated periodically by RCA staff. Login online and follow the links to the membership directory to access both the searchable and PDF versions.

Keep Your Profile Up-to-Date Keep your contact information up-to-date in the directory by logging in at www.culinology.org and selecting ‘My Profile’ to update your phone number(s), mailing address, email address and more.

Upcoming Industry Events

Defining the Future of Food

Research Chefs ASSOCIATION

Defining the Future of Food

March 6–9, 2013 Research Chefs Association Annual Conference & Culinology® Expo, Charlotte, NC April 6–9, 2013 International Association of Culinary Professionals Annual Conference, San Francisco, CA Research Chefs ASSOCIATION

Research Chefs ASSOCIATION

April 17–20, 2013 FHA Wine & Spirits Asia, Singapore

Defining the Future of Food National Restaurant DefiningAssociation the Future of Food May 18–21, 2013 Show, Chicago, IL

June 30–July 2, 2013 National Association of the Specialty Food Trade Summer Fancy Food Show, New York, NY Research Chefs ASSOCIATION

Chefs July 13–16,Research 2013 Institute of Food Technologists Annual Meeting & Food Expo, Chicago, IL

ASSOCIATION

July 21–25, 2013 American Culinary Federation Annual Convention, Las Vegas, NV

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Defining the Future of Food

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CONFERENCE

Winning FooD R&D: StaRt to FiniSH

At the Research Chefs Association’s 2013 Annual Conference & Culinology® Expo

March 6-9, 2013 • Charlotte, NC

Don’t Miss Your Chance to:

Exhilarating Pit Stops:

Learn from industry Pacesetters:

• Connect with leading Culinology® professionals

• Food Product Development Toolkit: Designing Deliciousness from Tip to Tail with Ted Russin

RCA’s conference brings you the latest trends, ingredients, flavors, and technologies. This year’s sessions will offer a wide variety of topics, including the art of sensory science, regional cuisine, the meatless movement, mixology, the future and trends of food, flavor development, pungent ingredients, next-generation oils, school food services, RCA certification, and much more.

• Learn the latest research and trends from leading industry presenters • See cutting-edge R&D technologies first-hand • Gain exposure to innovative R&D best practices Please contact RCA Associate Director Vickie Mabry for sponsorship opportunities at (678) 303-3046.

• Professional and Student Culinology® Competitions • In-Depth Wednesday Workshops and five breakout sessions 2013 • Culinology® Expo exploring the year’s most thrilling products and technologies. More than 200 exhibits and countless solutions for R&D professionals.

network with R&D Leaders: Enjoy the conference’s many networking opportunities, including pre-conference tours, the opening reception, coffee breaks and receptions, and the Annual Awards Luncheon.

Featuring Keynote Chef Homaro Cantu Chef/Owner of Chicago’s Moto, iNG Restaurants and Cantu Designs

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Winter/Spring 2013 | Culinology CURRENTS |

Partnership

Sincere Thanks to Our 2013 Partners

Silver

RCA is supported by a significant number of partnering companies who share our values and mission. Through the generous support of long-standing and new partners, RCA is able to provide cutting-edge education, networking and growth opportunities for professionals revolutionizing the food R&D industry.

FOUNDING Partners THE BEEF CHECKOFF: Beef industry new product and culinary efforts are funded by beef producers and importers through their $1-per head beef checkoff program.

For more than half a century, the CRYOVAC® brand food packaging business has been developing technologies to keep food fresh, better tasting and more accessible.

For decades, America’s most savvy chefs have relied on DARIFAIR FOODS, INC. offering outstanding value-added dairy products, sauces, blends, compound butters and an unparalleled research kitchen, Darifair provides its customers with innovative, cost-effective solutions.

Plenish® high oleic soybean oil from DUPONT PIONEER offers functional and consumer benefits with improved performance and broader applications than other available oils to help meet the food industry’s need for a soy-based trans fat solution.

FUCHS NORTH AMERICA is an industry leading seasonings manufacturer. We service the food manufacturing and food service industries developing winning food products in both taste and quality.

Platinum ALMOND BOARD OF CALIFORNIA: Almonds inspire, whatever the meal course, and whatever the ethnic cuisine, there’s bound to be an almond form or culinary technique to fit. Whether you’re using almonds for their flavor, crunch, or thickening properties, vist AlmondBoard. com for recipe ideas and resources. BUTTER BUDS INC., Division of Cumberland Packing Corp., manufactures natural dairy concentrates that provide the richness, flavor, and quality of butter, cream and cheese without the cost or fat associated with dairy commodities. INNOVADEX.com is a focused search engine that connects product innovators with ingredient suppliers. Find the technical documents, nutritional information, MSDS, applications and request samples from multiple suppliers. SUPHERB FARMS offers all-natural, ready-to-use fresh flavor in a variety of IQF formats. Try SupHerb Farms Fusions™ globally inspired flavor solutions available in blends, pastes and purees.

Gold

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MONSANTO is a global provider of agricultural technology solutions that improve food quality through tastier, nutritious fruits and vegetables and soybeans that reduce saturated fat and eliminate trans-fat. The NATIONAL HONEY BOARD is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products. PARK 100 FOODS is a custom manufacturer of custom soups, chilis, dips, side dishes, soup bases and concentrates. We produce for food service national chains. SCHWAN’S FOOD SERVICE provides commercial and non-commercial operators with progressive, easy-toprepare, on-trend frozen foods backed by extensive consumer research, that are designed to satisfy customers and generate greater profitability. SENSIENT FLAVORS, a part of Sensient Technologies Corporation, offers value-added, technology-based flavor systems that bring life to food and beverage products.

With more than 270 processing plants, 420 crop procurement facilities, and the world’s premier crop transportation network, ARCHER DANIELS MIDLAND helps connect the harvest to the home in more than 160 countries. CULINEX is a product development consultancy specializing in organic and natural food products. Our team of Culinologists assists retailers, food manufacturers, ingredient suppliers and multi-unit foodservice operators in bringing successful products to market. ED MINIAT, INC. is an industrial sous vide manufacturer of fully cooked proteins for the frozen food and chain restaurant industries. IDFTM manufactures the purest flavor foundations for your culinary creations: poultry and meat-based broth, meat, and fat powders; frozen and shelfstable chicken broth; and shelf-stable chicken fat. INDIAN HARVEST based in northern Minnesota is a foremost producer and procurer of some of the world’s most distinctive grains, beans and legumes — many of them heirloom — for foodservice. www.IndianHarvest.com. Let KIKKOMAN SALES USA be your source for naturally brewed soy sauce, related flavor enhancers, breadings and coatings. Our capabilities include R&D support, custom blends,ideations, and trends analysis. KRONOS FOODS, INC. is the leading manufacturer of Mediterranean inspired foods including gyros, flatbreads, pita bread, sauces, dips and desserts. MCCAIN® FOODS further prepared vegetables and fruits: the industry’s widest variety of frozen ready-to-eat vegetables and fruits prepared using the cooking techniques your customers crave - Fire-roasted, Smokehouse-roasted, Caramelized and Sautéed.

Silver Continued The MCILHENNY COMPANY, manufacturer of the original hot sauce which is aged for up to three years in oak barrels. There is more flavor and more value in products made with TABASCO. Try our other flavors Tabasco brand Garlic, Tabasco brand Habanero, Tabasco brand Chipotle, and Tabasco brand Green Jalapeno. PARADISE™ Custom Sauces - Tomato Based, Hot Sauce, BBQ and Ethnic. Our quality, R&D/Culinary support, pack options and innovation can help increase sales, profitability, and efficiency from concept to market. The PEPSICO FOODSERVICE Division integrates the relevant units of PepsiCola and Frito-Lay together with Quaker, Tropicana and Gatorade in the United States and Canada. Rooted in PepsiCo’s “Power of One” principles, PepsiCo Foodservice leverages the scale and breadth of the corporation’s brands to provide a unified voice to its customers and deliver competitive advantage in the fast-growing foodservice and vending channels. PepsiCo Foodservice is committed to bringing solutions to the foodservice industry. PERDUE Foodservice brings the quality reputation of the PERDUE® brand and the trust we’ve earned across three generations of Perdue family ownership to the full spectrum of foodservice products and services. We have full R&D capabilities, the latest further processing equipment and a dedicated team of foodservice sales and customer service professionals offering conventional, allvegetarian fed, antibiotic-free and organic poultry products under the PERDUE® and HARVESTLAND® brands. PHILLIPS GOURMET INC. Mushrooms for all Applications. UMAMI at its Best. True-Roast IQF, Sautee, IQ, and our New Seasoned Sautee Roasted IQF and Vitamin D Enhanced Powders. Custom Cuts and Formulations. www. phillipsgourmet.com. SUNSWEET GROWERS INC. is the world’s largest processor of dried plums. With a tradition of quality and innovation Sunsweet offers Amazing Plum ingredients that are easily incorporated into bakery, dairy and protein applications.

Winter/Spring 2013 | Culinology CURRENTS |

Partnership STAR Partner of the Professional Culinology® Competition We believe in helping you. Think of GUM TECHNOLOGY’s hydrocolloid lab as your hydrocolloid lab. Talk with our stabilizer specialists and tap into the power of our problem solving expertise.

Ingredient Partner of the Professional Culinology® Competition SUPHERB FARMS offers all-natural, ready-to-use fresh flavor in a variety of IQF formats. Try SupHerb Farms Fusions™ globally inspired flavor solutions available in blends, pastes and purees.

Partnership Premier Partner of the Student Culinology® Competition Corn Products and National Starch are now INGREDION. Look to Ingredion to anticipate and deliver what you need today and tomorrow with consistently high-quality ingredients and marketshaping innovations

STAR Partner of the Student Culinology® Competition

GPI is a purveyor of natural and functional ingredients and hydrocolloids.

Sincere Thanks to Our 2013 Partners RCA is supported by a significant number of partnering companies who share our values and mission. Through the generous support of long-standing and new partners, RCA is able to provide cutting-edge education, networking, and growth opportunities for professionals revolutionizing the food R&D industry.

RCA Conference Partners Opening Reception From planting the first seed to feeding billions of people, DUPONT is committed to helping achieve better, safer, and healthier food to meet the demands of a growing world.

1ST TIER Continued WYNNSTARR creates distinctive flavors that bridge the science of the laboratory to the passion of the kitchen. See how one of the smallest ingredients in your recipe has the greatest impact. Better. Faster.Flavor SolutionsTM.

1ST TIER

Ingredient Partner of the Student Culinology® Competition DAVID MICHAEL & CO.’s culinary department can assist you with every step of your new product development, including ideation, sensory science, marketing and consumer research, product creation and product scale up.

Visit Booth

#224P Select from a treaSure trove of culinary reSourceS and cookbookS.

EntEr our rafflE to win!

PERDUE Foodservice brings the quality reputation of the PERDUE® brand and the trust we’ve earned across three generations of Perdue family ownership to the full spectrum of foodservice products and services. We have full R&D capabilities, the latest further processing equipment and a dedicated team of foodservice sales and customer service professionals offering conventional, all-vegetarian fed, antibiotic-free and organic poultry products under the PERDUE® and HARVESTLAND® brands. SUPHERB FARMS offers all-natural, ready-to-use fresh flavor in a variety of IQF formats. Try SupHerb Farms Fusions™ globally inspired flavor solutions available in blends, pastes and purees.

EATEM FOODS is an innovative product manufacturer of Flavor Systems. We are proud to deliver exceptional service and cutting-edge products tailored to our customers’ individual needs. Eatem products will enhance an existing formula, complete an existing flavor profile and increase the impact of your product. MANE is a global flavor and fragrance company with its corporate headquarters in Le Bar Sur Loup, France, with operations spanning over 22 manufacturing sites. Mane’s U.S. Flavor Division is headquartered in Lebanon, Ohio. The PEPSICO FOODSERVICE Division integrates the relevant units of PepsiCola and Frito-Lay together with Quaker, Tropicana and Gatorade in the United States and Canada. Rooted in PepsiCo’s “Power of One” principles, PepsiCo Foodservice leverages the scale and breadth of the corporation’s brands to provide a unified voice to its customers and deliver competitive advantage in the fast-growing foodservice and vending channels. PepsiCo Foodservice is committed to bringing solutions to the foodservice industry. TYSON FOODS, INC. is one of the world’s largest processors and marketers of chicken, beef and pork. We produce a wide variety of protein-based and prepared food products.

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2ND TIER ALMOND BOARD OF CALIFORNIA: Almonds inspire, whatever the meal course, and whatever the ethnic cuisine, there’s bound to be an almond form or culinary technique to fit. Whether you’re using almonds for their flavor, crunch, or thickening properties, vist AlmondBoard. com for recipe ideas and resources. Since 1912 BELL FLAVORS AND FRAGRANCES has dedicated its resources and focus towards developing quality and innovative flavors for all sectors of the food and beverage industries. Bell is your competitive advantage! KERRY INGREDIENTS & FLAVOURS develops, manufactures and delivers ingredients and integrated solutions for the global Food, Beverage and Pharmaceutical markets.

3RD TIER BIOENERGY RIBOSE is quickly gaining the attention of food manufacturers for its health benefits and unique energy functions. Bioenergy Ribose and its sweet taste, already popular in an array of beverages and supplements, can improve the nutritional profile and benefit claims of your applications.

Winter/Spring 2013 | Culinology CURRENTS |

Partnership 3RD TIER Continued A new technology from the world leader in sodium reduction—NU-TEK FOOD SCIENCE delivers a cost-effective, clean label solution with its unique product, Nu-Tek Salt Advanced Formula Potassium Chloride.

INDIAN HARVEST based in northern Minnesota is a foremost producer and procurer of some of the world’s most distinctive grains, beans and legumes—many of them heirloom—for foodservice. www.IndianHarvest.com.

From sauteing to smoking, RED ARROW’s authentic flavors emulate the experience of popular cooking methods. We capture the flavor nuances formed in traditional cooking methods to create our on-trend flavors.

MIZKAN AMERICAS/ BORDER FOODS: manufacturer of vinegar, cooking wines, wine reductions, wine and vinegar powders, green chilies, tomatillos, jalapenos and chipotles.

SOUTHEASTERN MILLS is a supplier of savory flavor and texture ingredients to the world’s largest foodservice companies and food manufacturers. The company also markets five nationallydistributed retail brands. The USA DRY PEA & LENTIL COUNCIL represents growers, processors and exporters of U.S. grown dry peas, lentils and chickpeas (also called pulses or legumes). The NORTHERN PULSE GROWERS ASSOCIATION represents producers from the major growing area which includes Montana and North Dakota.

4TH TIER BLACK BOAR TRUFFLE presents 100% Pure, Organic Black Winter (Perigord) Truffle, Smoked Truffle Powders and revolutionary Black Perigord Truffle stock concentrate. Chef’s wanting a true Umami experience will love our truffle! CALIFORNIA GARLIC COMPANY: We offer a wide range of high quality ingredients using our nationwide distribution system. Ingredients include a wide range of products- Garlic, Ginger, Shallots, Water Chestnuts, Green Onions and more. DAVID MICHAEL & CO.’s culinary department can assist you with every step of your new product development, including ideation, sensory science, marketing and consumer research, product creation and product scale up.

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2014 Save the Date

4TH TIER Continued

March 12-15 • Portland, Oregon

March 12-15, 2014 • Portland, Oregon

PREPARED FOODS is the industry’s leading ingredient-oriented, food, beverage and nutritional product development publication delivering information critical to 40,000+ R&D, marketing, purchasing, and management professionals. The magazine models its editorial content based on the information needs of those professionals as they move through the product development process: new product/ market trends, consumer trend insight, ingredient functionality and technologies, culinary, and R&D applications. ROSINA FOOD PRODUCTS specializes in the manufacture of high quality Italian specialty products under the Rosina, Celentano, Italian Village, Floresta and San Rallo brands. Our product line includes items such as meatballs, filled frozen pasta, breaded eggplant, pizza toppings, sausages and frozen entrees. We are here to service all of your food service and industrial needs. SENSIENT FLAVORS, a part of Sensient Technologies Corporation, offers value-added, technology-based flavor systems that bring life to food and beverage products. SIMPLOT offers more than 1,000 varieties of potato, vegetable, fruit, guacamole, and specialty foods products. From proven favorites to exciting new menu solutions, we’ve got what it takes to heat up your profits.

GOLF SURLEAN FOODS is a family-owned company that’s been supplying chain accounts with value-added custom meats, soups and sauces for 30 years. For value-added custom products – and a partner who values service – count on Surlean Foods.

Winter/Spring 2013 | Culinology CURRENTS |

PROFESSIONAL DEVELOPMENT

Q&A with Jason Stefanakis, CRC

Becoming a Certified Research Chef

When and how did you first hear about the Certified Research Chef (CRC) certification?

I was first introduced to the Research Chef’s Association about ten years ago working in restaurants in Seattle, but it wasn’t until my introduction into the food manufacturing R&D industry with Heinz a few years ago that I became fully aware of the certifications available.

Why did you decide to pursue certification?

My education and experience is very strong in the food service industry with a degree from CIA and 14 years of experience in the industry, and my credentials in food manufacturing R&D account for 5 years. I knew that the RCA CRC certification would give me an edge in the R&D industry, but more importantly I wanted to use this certification as a way to gauge my knowledge and expertise and use that to accelerate my career development.

How is your CRC certification recognized at work?

Culinology® has been recognized within Heinz as an important tool to gain that competitive edge in the industry. The company has built a product development team around experts in both technical and culinary disciplines as well as partnered with the CIA to develop a culinary program to train our technologists, most of who become certified as Certified Culinary Scientists. My CRC certification will be a first for Heinz and considered as a milestone goal achieved and regarded as an asset that will only enhance our brand position.

How do you think certification will help you in your career?

PROFESSIONAL DEVELOPMENT

As an Associate Culinary Technologist, I feel this certification will help accelerate and enhance my career development in the food industry and demonstrate that I have the technical and culinary knowledge needed to stay afoot in this competitive market.

What would you recommend certification candidates to study?

It certainly helps to have that hands-on food manufacturing R&D experience, but having a well-rounded comprehension of ALL chapters from the recommended text books is essential! I would also highly recommend the online Culinology® workshops taught by Jill Golden. Her classes were a great learning experience and served as an excellent study guide afterwards.

Did you feel the exam covered the core competencies of a CRC?

Absolutely! After the exam, I discussed the competencies with my fellow co-workers, including food scientists, technologists, and food engineers, and they were quite impressed.

Was the exam a surprise in any way?

The test was more difficult than expected, but it didn’t surprise me. It was helpful to see the results afterwards breaking down my score into the knowledge competency areas. From those results, I am able to set a strategy for future training to strengthen those weaknesses.

Anything else you would like to share?

Remember that this is a great achievement revered by many in the industry and well worth the time, energy, and resources that you put in. Jason Stefanakis, CRC Associate Culinary Technologist Heinz North America

Professional Culinology® Competition Finalists Four professional teams have been selected as finalists to compete in the second annual, ACF sanctioned, Professional Culinology® Competition. The competition will be held at the Johnson and Wales Charlotte campus during the RCA Annual Conference on Friday, March 8, 2013. Members are invited to watch these teams on live, streaming video near the registration area at the 2013 RCA Annual Conference or from personal computer. The teams will compete head to head as they execute their North Carolina regional cuisine concept featuring one appetizer for fine dining, one shareable appetizer for casual dining and one fine dining OR casual dining dessert. The concepts will be judged in part against how well the plated, commercialized concept matches up against the gold standard. As an ACF sanctioned culinary competition, finalists compete not only for a $5,000 first place award, but also for ACF competition medals. Winners will be announced at the RCA Annual Luncheon on Saturday, March 9.

Professional Culinology Competition Finalists

Star Partners

Three North Carolina inspired dishes: one appetizer, for fine dining, one shareable appetizer for casual dining and one fine dining OR casual dining dessert.

Ingredient Partners

Finalist Teams

Professional Competition Judges

“Pulled Pork Fritters with Soft Cheddar Cheese Grits and North Carolina Style Vinegar BBQ Sauce / Carolina “She Crab” and Corn Soup with Crisp Buttermilk Biscuit Croutons / North Carolina Style Peach Cobbler with Pecan Ice Cream and Bourbon Caramel Sauce” Jody Denton, CRC® & Nicolasa Murillo, CC “Pork Belly, popcorn Grits & Justin Reduction / Foie Gras Hushpuppies / Speculoos Puffs / Candied Bacon & Bourbon Caramel” David Hickok, CCS® & Sara Poodry “Seared Pork Sweet Bread with Roasted Cipollini Onion, Grits & Black Walnuts / Pulled Pork with Smoked BBQ Sauce / Doughnuts with Key Lime Muse, Key Lime White Chocolate Sauce” Hansong Kim & Jun Hyuck Choi “N.C. BLT / Fried Shrimp n’ Grit Ravioli with Texas Pete Dipping Sauce / The Ultimate Southern Sundae” Jaime Mestan, CSC & Eric Stein, M.S., R.D.

| Culinology CURRENTS | Winter/Spring 2013

Look Who’s Newly Certified

Gum Technologies

*as of February 1, 2013

Harvestland Farms SupHerb Farms

Steve Jilleba, CMC, Corporate Executive Chef, Unilever Food Solutions John Kinsella, CMC AAC WGMC PhD, President, Smart Chefs LLC Walter S. Zuromski, President / Culinary Director, Chef Services Group, Inc.

Show Chair Michael Deihl, CEC, CCA, AAC, Executive Chef, East Lake Golf Club

John Cassel, CRC®, Conagra Foods Lisa Davidson, CCS®, Safeway Jody Denton, CRC®, Frito-Lay Jessica Gavin, CCS®, Nutrilite David Hickok, CCS®, Ruiz Foods Gina Johnson, CCS®, Tyson Foods Glenda Murray, CRC®, Sargento Foods Ashley Ray, CCS®, Tyson Foods Anthony Seidel, CCS®, Tyson Foods Jason Stefanakis, CRC®, H.J. Heinz Lauren Tamamoto, CCS®, Frito-Lay Susanna Tolini, CRC®, Kayem Foods, Inc. John Cassel, CRC®, Conagra Foods Lisa Davidson, CCS®, Safeway Jody Denton, CRC®, Frito-Lay Jessica Gavin, CCS®, Nutrilite David Hickok, CCS®, Ruiz Foods Gina Johnson, CCS®, Tyson Foods Glenda Murray, CRC®, Sargento Foods Ashley Ray, CCS®, Tyson Foods Anthony Seidel, CCS®, Tyson Foods Jason Stefanakis, CRC®, H.J. Heinz Lauren Tamamoto, CCS®, Frito-Lay Susanna Tolini, CRC®, Kayem Foods, Inc. Congratulations to our dedicated members who are now Certified Culinary Scientists or Certified Research Chefs. What a tremendous achievement!

Winter/Spring 2013 | Culinology CURRENTS |

PROFESSIONAL DEVELOPMENT

Students and Professionals will participate for top honors at the 2013 Culinology® Poster Presentations which will be on display during the Culinology® Expo on Friday, March 8, 2013, at the Charlotte Convention Center. Attendees can actively engage in a learning environment that supports quality interaction and a continuous exchange of ideas and new developments through their presentations. Finalists’ presentations will feature new application developments, processes or products, original research or an innovative concept regarding Culinology®. Finalists will be judged in several categories (listed below). Winners will be announced at the Annual Awards Luncheon on Saturday, March 8.

2013 Poster Presentation Finalists Product Development: Student Member “Development of Novel Flavored Ice-cream Products: The Who and Why of Consumer Acceptability” Mark Traynor, Róisín Burke, Catherine Barry-Ryan School of Culinary Arts and Food Technology, College of Arts and Tourism, DIT Product Development: Student Member Knowledge of Formula Development

“Mechanism of Meat Tenderization by Sous Vide Cooking” Dahlia Suriaatmaja, Tyre Lanier Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University Scientific Research: Student Member Knowledge of Proteins

Innovative Concept: Student Member

“Development of North Carolina-Style Chicken Entrée” Josh Sinning, Amy White, Clay Fort, Kelly Getty, Jayendra Amamcharla. Food Science Institute and Department of Animal Sciences and Industry, Kansas State University Product Development: Student Member Knowledge of Formula Development

“Food Science Clue: Developing a Problem-Solving Game for Culinology® and Food Science Students” JoAnna Gorcesky, John U. McGregor, Julie K. Northcutt Department of Food, Nutrition and Packaging Sciences, Clemson University Innovative Concept: Student Member Knowledge of Microbiology, Food Safety, Quality Assurance and Regulations

“Development of Sugar-Free Cookie for Home-Use” Josh Sinning, Melania Arrieta, Kelly Getty Food Science Institute, Kansas State University Product Development: Student Member Knowledge of Current Nutritional Trends

“Small Scale Chicken Smoking using Ionization of Liquid Smoke” Z. McLaren, K. Tran, E. Chan, T. Caponio Innovative Concept: Student Member Knowledge of Proteins

“Effects of Smoking Method on the Physical and Sensory Properties of Chicken Tenders” Anthony Herdzik, Jared Smith, Richard Swartz, Megan Woo Department of Food Science, Pennsylvania State University Product Development: Student Member Knowledge of Cooking and Equipment Selection

Scientific Research: Professional Member

“Southwest Minnesota State University Student Development of a Natural Vegan Burger Patty to Capitalize on Current and Projected Market Trends” Ryan Crossland Department of Culinology®, Southwest Minnesota State University Product Development: Student Member Knowledge of Food Product Development

Scientific Research: Student Member “Culinary Technique and Consumer Perceptions: Exploration of a Vegetarian Chili Recipe” David Cullinana, Christopher Lossa, Michael Nestrudb a. Department of Culinary Science, The Culinary Institute of America; b. In4mation Insights Scientific Research: Student Member Knowledge of Flavor Building in the Kitchen

| Culinology CURRENTS | Winter/Spring 2013

Upcoming Continuing Education Workshops Professional development through continuing education is key to RCA’s mission of supporting practitioners of Culinology® throughout their career. RCA has developed an extensive program of continuing education workshops that cater to both the culinary professional and the food technologist. These workshops are offered year-round, at several partnering educational institutions in the United States and Canada.

Continuing Education Workshops for Chefs

“A Competency Model for Culinology Graduates: Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology® Core Competencies” Michael S.H. Chenga & R. H. Bosselmanb a. Department of Culinology® and Hospitality Management, Southwest Minnesota State University; b. Department of Apparel, Events, and Hospitality Management, Iowa State University Scientific Research: Professional Member Knowledge of Application Areas and Food Product Development ®

Innovative Concept: Professional Member “Answering Consumers’ New Definitions of Health” Eric Stangarone, Jeff Decker The Culinary Edge Innovative Concept: Professional Member Application of Nutrition Knowledge

April 3–5, 2013 Culinology® Workshop: Foundations in Food Science April 9–May 14, 2013 Culinology® Workshop: Foundations in Food Science May 1–3, 2013 Culinology® Workshop: Food Safety, Regulations, Packaging and Sensory Evaluation June 18–August 6 Culinology® Workshop: Food safety, regulations, packaging and sensory evaluation September 18–20, 2013 Culinology® Workshop: Basics of Food Processing and Food Systems November 6–8, 2013 Culinology® Workshop: Development of Food Systems and Commercialization

Continuing Education Workshops for Food Technologists March 11–15, 2013 Baking Arts Fundamentals for Food Techs April 22–26, 2013 Global Culinary Traditions for Food Techs May 6–10, 2013 Baking Arts Fundamentals for Food Techs May 13–17, 2013 Culinary Arts Fundamentals for Food Techs September 9–13, 2013 Advanced Culinary Arts for Food Techs

Winter/Spring 2013 | Culinology CURRENTS |

Students

RCA-Approved Culinology® Degree Programs

On-Site Judges: Gerrie Bouchard, CRC®, Certified Corporate Research Chef, Eatem Foods Co.

Allan Hancock College Santa Maria, California

Charles Hayes CEC CRC , Director of New Business Development; National Accounts, Golden County Foods ®

Cal Poly Pomona / Orange Coast College Bachelor of Science in Food Science and Technology, with a Track in Culinology® Pomona / Costa Mesa, California

Christopher Runkle CRC®, Innovation Director- Dressings, Sauces & Oils, Cargill Eric Sparks, CEC, Director - Product Development, Park 100 Foods, Inc.

Student Culinology® Competition Finalists Six student teams have been selected as finalists to compete in the onsite component of the annual student Culinology® Competition, to be held at the Johnson & Wales Charlotte campus during the Annual Conference on Thursday, March 7. Members are invited to watch these teams on live, streaming video near the registration area at the 2013 RCA Annual Conference or from personal computers. The teams will compete head to head as they execute their North Carolina regional cuisine concept featuring a chicken entree with two sides for a casual dining chain which includes both gold standard recipes and the corresponding product formulations. The judges will determine how well the commercialized meal components match up against the gold standard. The teams are competing for a $5,000 first place award, and winners will be announced at the RCA Annual Luncheon on Saturday, March 9.

Team Names: Johnson and Wales University, Providence, Rhode Island Carolina Barbeque-Stuffed Fried Chicken Louisiana State University Tar Heel Q Pennsylvania State University Crunchy Carolina Chicken Southwest Minnesota State University Carolina Corncake with Cool Peach Succotash & Fried Okra Southwest Minnesota State University Chick’n Waffles University of Guelph Brunswick Stack with Sweet Tea Watermelon Slaw and Zesty Pimento 7 collard Macaroni

Proposal Judges: Michael Gunn, Director of Culinary & Sensory Services, The Schwan Food Company Susanna Tolini, CRC®, Product Development Chef, Kayem Foods, Inc. Dolf DeRovira, Flavor Dynamics, Inc.

| Culinology CURRENTS | Winter/Spring 2013

Susanna Tolini, CRC®, Product Development Chef, Kayem Foods, Inc.

Premiere Partner Ingredion

Star Partner

Student Profile Name: Erin Badzinski Age: 19 Hometown: Kasson, MN School: Southwest Minnesota State University

GPI

Declared Major/Minor: Culinology

Ingredient Partners

Expected Graduation Date: May 2015

David Michael & Company SupHerb Farms Perdue farms, Inc.

Extracurricular Activities: Big Brothers Big Sisters, Culinology Club Hobbies: I enjoy knitting, soccer, slack lining, Settlers of Catan and donating blood Favorite School Subject: Math Pets: Black Lab, named Lilly Favorite Band or Musician: Tim McGraw Favorite Cookbook: The Unofficial Harry Potter Cookbook Favorite Ingredient: Chocolate Style of Cooking: Comfort food and baking Favorite Family or Cookbook Recipe: Peirogies Favorite Holiday Food: Turkey stuffed with apples and oranges that my grandma makes Your Culinary Inspiration: I have loved cooking and baking ever since I was a little girl in my grandma’s kitchen, she always let me help no matter how big the task was. Why are You Pursuing a Degree in Culinology®: Cooking/Baking is my passion and I enjoy coming up with new recipes. This major allows me to do both. Dream Job: I would love to open and run my own bakery. Interesting Fact: I am very close with my family. I am very family oriented. I am also very competitive.

California State University, Fresno B.S. Degree in Food and Nutritional Sciences with an Option in Culinology Fresno, California Clemson University Bachelor of Science in Food Science with an Emphasis in Culinary Science/Culinology® Clemson, South Carolina Dominican University B.S. in Nutrition and Dietetics River Forest Louisiana State University / Nicholls State University Baton Rouge / Thibodaux, Louisiana Mississippi State University / Mississippi University for Women Mississippi State / Columbus, Mississippi Purdue University / Ivey Tech Community College West Lafayette / Indianapolis, Indiana Rutgers University / Mercer County Community College B.S. in Food Science, with an emphasis on Culinology New Brunswick / West Windsor, New Jersey Southwest Minnesota State University Bachelor of Science in Culinology® Marshall, Minnesota Taylor’s University Bachelor of Science in Culinology® Kuala Lumpur, Malaysia University of Nebraska-Lincoln / Metropolitan Community College Bachelor of Science in Culinary Science/Culinology® Lincoln / Omaha, Nebraska University of Massachusetts – Amherst Bachelor of Science in Food Science with a Concentration in Culinary Science Amherst, Massachusetts

Winter/Spring 2013 | Culinology CURRENTS |

foundation

REgions

The Research Chefs Association, through the Research Chefs Foundation (RCF), provides financial assistance in the form of scholarships to qualified students and professionals pursuing higher learning and continuing education in Culinology®, culinary arts, and food science. The 2013 Annual Conference & Culinology® Expo offers events benefitting the RCF:

Recent Events Midwest-Chicagoland Region 10/23/12

Translating Authentic Indian Flavors in the R&D Kitchen

RCF 5K & Fun Run This competitive and non-competitive 5K race and fun run (walking is encouraged, too!) will be held in Freedom Park in Downtown Charlotte, NC. The race begins at 7:00 a.m. with buses departing the Westin Charlotte Lobby at 6:30 a.m. The race will benefit the RCF, and the Bill “Pops” Hahne and the Michele Block Memorial Scholarship Funds. Funds raised help make educational opportunities possible for a greater number of students and professionals who are committed to the practice of Culinology®. Even if you are not a runner, come and participate in this event that has become a popular RCA tradition! Additional donations are welcome and net proceeds go directly to supporting scholarships. Pre-registration is required. Cost: $50 per person /$25 per student. All participants receive a commemorative T-shirt and there will be medals for the top three finishers.

More than 30 members of the Research Chefs Association gathered at the Gaylord Indian Restaurant in Schaumburg, IL on October 23, 2012, to explore the cuisine of India. Chef Mark Serice, Corporate Executive Chef of Griffith Laboratories, USA, shared his experiences from a recent culinary tour of India during which chefs from Griffith’s world-wide culinary team were immersed in Indian cuisine and culture. The well received and thought provoking presentation was followed by an inspired Indian dinner. The event was a good networking opportunity as both local and out-of-town members attended.

Golf Tournament Join your peers for a great day on the links at the Golf Club at Ballantyne, a championship course situated on a dynamic terrain with multiple water features. The tournament provides great networking opportunities and includes giveaways, team and hole prizes, and contests benefitting the RCF. The best ball format will be conducive for players of all ability levels. Form your own team now, or we’ll pair you with others who need partners. If you played in 2012 in San Antonio, look for the same high quality fun event. Pre-registration is required and space is limited. Cost: $100 per attendee, which includes greens fee, coach transportation, box lunch, golf shirt, and amenity bag. Optional club rental is $50. Transportation will depart from the hotel at 11:15 am and return at approximately 6:00 pm.