RCA Elects New Board of Directors

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

 

RCA Elects New Board of Directors

 

ATLANTA (April 15, 2010)—   The Research Chefs Association (RCA) has announced the results of its recent Board of Directors election for the 2010-2011 term.  "RCA members in great numbers participated in the recent election, and once again elected a very impressive and experienced group of directors to the RCA board to lead the organization," stated RCA Executive Director Jim Fowler, CAE. 

RCA Vision:  Culinology® is universally valued and its practitioners define and create the future of food.

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

2010-2011 Board of Directors

President 

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

Vice President

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

Treasurer

Marilyn Carlson (Principal Culinologist, Dogwood Solutions)

Secretary

Christian “Kit” Kiefer, CEC (Director Culinary Services, Corporate Executive Chef, The Schwans Food Company)

Immediate Past President

Harry J. Crane (Executive Chef Culinary Resources & Strategy, Kraft Foods, Inc.)

Directors

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

Alison Brushaber (President, Chef Consortium)

Dianna Fricke, CRC®, CWPC (Executive Chef, Research & Development, J.R. Simplot Company)

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

Christopher R. Loss, Ph.D (Director - Ventura Center, Culinary Institute of America)

J. Hugh “Chef J” McEvoy, CRC®, CEC, ASB, MBA (Owner/Founder, Chicago Research Chefs)

Allison Rittman, CRC® (Corporate Chef/Owner, Culinary Culture)

Marshall Scarborough (Research & Development Chef, Popeye's Chicken & Biscuits)

Suzanne Vieira, MS, RD (Department Chair, Johnson & Wales University)

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

Alan McDonald, CEC (Corporate Chef, Heinz North America)

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Founded in 1996, the RCA has rapidly grown to approximately 2,000 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.