RCA Elects New Board of Directors

For Immediate Release                       Contact:  Ericka Henderson  (678) 303-2991

RCA Elects New Board of Directors

ATLANTA (March 19, 2009)—   The Research Chefs Association (RCA) has announced the results of its recent Board of Directors election for the 2009-2010 term.  "Members of the RCA have yet again elected a distinguished Board of Directors who will provide leadership for the association based on its mission and vision," stated RCA Executive Director Jim Fowler, CAE. 

RCA Vision:  Culinology® will become the universally recognized integration of culinary arts with food science and technology, and its practitioners will define the future of food.

RCA Mission:  Communicate and enhance the value of Culinology® by supporting education, development, and recognition of its community of practitioners.

2009-2010 Board of Directors

President 
Harry J. Crane (Executive Chef Culinary Center of Excellence, Kraft Foods Global)

Vice President
Terry Van Winkle (Vice President of Sales, TIC Gums, Inc.)

Treasurer
Janet Carver (Culinary Group Leader, National Starch Food Innovation)

Secretary
Marilyn Carlson (Sr. Manager, Research & Development, Oberto Sausage Company)

Immediate Past President
Stephen A. Kalil, CEC, CRC® (Corporate Exec. Research Chef, Culinary Innovation Center, Frito-Lay) 

Directors
Kevin Anderson (Director of Global Product Development, Burger King Brands, Inc.)

Alison Brushaber (President, Chef Consortium)

Michael Cheng (Director/Associate Professor, Southwest Minnesota State University)

Robert Danhi (Executive Chef, Chef Danhi & Company)

Dianna Fricke, CRC®, CWPC (Executive Chef, Simplot)

Melissa Haupt, CRC® (Executive Chef, Applebee’s Services)

Christian “Kit” Kiefer, CEC (Director of Culinary Services/Corporate Exec. Chef, Schwan’s Foodservice)

J. Hugh McEvoy, CRC®, CEC, ASB, MBA (President, Chicago Research Chefs)

Kurt Stiles (Executive Chef & CEO, Intelligent Ingredients )

Brian Yager (Senior National Accounts Development Chef, Cargill Dressings, Sauces, and Oil)

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Founded in 1996, the RCA has rapidly grown to approximately 2,500 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.  RCA is the premier source of culinary and technical information for the food industry, and is committed to the advancement of Culinology® –the blending of the culinary arts and food science.  For more information, please visit the RCA Web site at www.culinology.org.