S u m m e r 2 0 0 8

Message From The President

Dear RCA Member,

We face new challenges each day with rising food costs, and as an industry we’re searching for solutions on sharing these costs with consumers in a fair way.

These headwinds create great challenges because of the fiduciary responsibility of the people running major food companies. Nothing is exempt from cost-cutting measures, including operating budgets, R&D budgets, and raw materials. What does this mean for R&D?

We try to be proactive by hedging our investments in the best quality ingredients, but that is not fail safe. The quality as it relates to the customer experience is a non-negotiable for business sustainability.

This creates a conundrum. Can we utilize inferior quality ingredients as cost cutting or avoidance of cost increase? Does this change the experience? What are the tools for measuring that? Do these tools address the unarticulated pleasures the consumers get from our products?

Hard to say, but one thing is for sure. The onus is on us as educated, experienced, Culinology® professionals to use our skills and knowledge to navigate these treacherous waters. I invite you to continue sharing amongst your RCA peers to collaborate and find innovative solutions to these challenges.

Best regards,

Stephen A. Kalil, CEC, CRCRCA PresidentContinued on page 4

RCA members brought a taste of Culinology to the 2008 National Restaurant Association Restaurant, Hotel-Motel Show®, at McCormick Place this past May, with great demonstrations and panel discussions that allowed them to share their R&D expertise. The NRA Show remains one of the restaurant and hospitality industry’s premier events, with more than 2,200 exhibitors and 71,500 registrants from 115

countries, and RCA members were excited to be part of the show again this year.

Culinology in Action demonstrations, presented by two RCA teams, showcased the ins and outs of product development. Jason Gronlund, executive chef for McIlhenny Company/TABASCO Brand Products, teamed up with Naoki Nakashima, sushi chef at Shaw’s Crab House, to

demonstrate the development of new, trend-setting menu items and how those

items are brought to life in the kitchen. The audience had the opportunity to taste some fantastic sushi made by Chef Nakashima,

paired with some innovative, delicious sauces.

Another fantastic demonstration was given by Robert Simmelink executive chef and business development manager at Alto-Shaam, Inc. with Jason Gorman, chef at Potawotomoi Casino.

RCA Members Share Keys to Culinology® Success at 2008 NRA Show

Donate Items to the Research Chefs Foundation Auction! Read more on pg.20

Unless stated as an official position of the Research

Chefs Association (RCA), RCA assumes no responsibility

for statements and opinions expressed by

contributors to Culinology Currents®. Views advanced in the articles are those of the contributors and do not necessarily represent

the official position of RCA.

Greetings!

The sun is out, the days are long and the results are in! The first comprehensive survey of our membership on RCA media offerings is complete and delivered some interesting findings. The vast majority of you regularly read and enjoys our Culinology Currents® newsletter, a heartening response. It’s noteworthy that the most highly-rated articles are all about you - where you’re working, what you’re doing and how your job is changing. That says one thing to me. Write! We’d

love, all of us, to hear more about what you’re doing. Beginning in the fall we will begin a biannual printing of the newsletter, and many of the news tidbits and articles will also be offered online for those of you who prefer a digital format.

You can also read... the current cover story to find out what our organization is up to with the National Restaurant Association. I hope you are up to your elbows in fresh fruits and vegetables as the late summer harvest continues, and are looking forward to the cool autumn nights.

Enjoy!Henry CortezSr. Scientist, General Mills, Inc.

From the Editor© Copyright 2008 Research

Chefs Association, Inc. All rights reserved. Culinology Currents® is published quarterly by the

Research Chefs Association, Inc. No part of this publication may be reproduced without written per-

mission from the editor.

EditorHenry Cortez

Design/LayoutKellen Creative

ContributorsThomas B. ClarkAnneliese Doyle

Tim KlineAllison Rittman, CRC

Michael Speranza

RCA members receive Culinology Currents® as part of their membership. Applications for RCA membership are available by calling Kristi Kanu

at RCA Headquarters at (404) 252-3663

or online at www.culinology.org

Culinology® is a registered trademark of the

Research Chefs Association.

page 2

S u m m e r 2 0 0 8

write on,RCA!

Culinology Currents® could not be

possible without submissions from members. We are always

on the look out for articles, photos, and any member-related news. All articles should be submitted by e-mail as a Word document. Articles must be under 700 words and include the author’s name, company name, and a brief company description (under 30 words.) Your byline and bio will be included with your article. Member news can be e-mailed, with all relevant details included. Please make your submission by e-mail to Anneliese Doyle at RCA Headquarters, adoyle@kellencompany.com.

Don’t forget to advertise in future issues of Culinology Currents. It’s just another great way to raise awareness about your company, product, or service with other RCA members.

Everything you want. All in one place.■ The world’s largest event for healthy and innovative ingredients with 1,000+ booths

■ NEW – education sessions developed with the Research Chefs Association

■ NEW – EFA and probiotic post-conference workshops

International Trade Show and Conference

October 22 – 24, 2008

The Venetian & Sands Expo

Las Vegas, Nevada

Attention RCA members:Receive a $50 discount!To register:Call (800) 454-5760Visit SupplySideShow.compromo code currents

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Where InnovationBegins

RCA ad BW.indd 1 8/14/08 1:16:57 PM

page 3

Most companies today face the necessity of executing a continuing stream of

strategic and highly complex projects. Examples of such projects include the development and introduction or implementation of new products, processes, and systems; design, construction, maintenance, or relocation of major facilities; marketing campaigns; mergers and acquisitions; and special events. Any given company may have dozens of such projects underway at all times, and success on each project is essential to achieving and maintaining competitiveness.

Each project team is typically quite diverse – consisting of people who represent different functional areas of the company, have different

educational backgrounds, live and work in different nations and cultures, and may even speak different languages. The individuals who are selected to manage these projects face major challenges, especially since their primary job (such as engineering, marketing, etc.) may not involve project management as a primary requirement or skill.

To support their project managers and to increase their probability of success, many companies have begun to create and staff a “project management office” (or “PMO”). The purpose of this article is to explain the general concept, purposes, specific responsibilities, and requirements associated with an effective project management office.

Concept A project management office is a staff function that:

Builds, maintains, and improves the project •management system (project management policies and procedures, planning templates, project management software tools, standard codes for identifying resources and costs, standard report formats, etc.) in the organization, and

Supports project managers and their •teams in the effective application of sound project management principles and techniques to achieve project success.

Specifically excluded from this definition •(although they may be included in other versions of the project management office concept) are the following responsibilities:

To conduct financial or cost/benefit •analyses to determine what projects will be undertaken.

To actually manage projects, including the •unilateral development of project plans and the direct control of performance. This is the responsibility of the individual appointed to manage each project working collaboratively with their team.

To perform tasks in projects that are •normally the responsibility of other functional groups, such as procurement, quality assurance, legal, or human resources departments.

PurposeWhile recognizing that projects are managed by project managers and their teams, the over-riding purpose of the project management office is help ensure the success of every project with respect to the quality, time, and cost dimensions of performance.

More specifically, the purposes of the project management office are:

To provide for ongoing ownership and •responsibility for the application of project management in the organization.

To provide a permanent home for project •management expertise/knowledge, as individuals enter and leave the organization over time.

To acquire the tools required to manage •projects effectively and efficiently.

To ensure the consistent application of •project planning and control processes on all projects.

Project SuccessBy Thomas B. Clark

The purpose of this article is to explain the general concept, purposes, specific responsibilities, and requirements associated with an effective project management office.

Continued on page 5

page 4

To more accurately describe our work for both individuals and the companies that hire them, the RCA has changed the name of the Position Locator Service (PLS) to the RCA Employment Network. In recent months the network has assisted dozens of members locating opportunities.

If you are currently seeking a position or if your company is looking for R&D employees, be sure to check out the Employment Network.

MEMBERS Login to the RCA website to receive access to a full, up-to-date database of job postings.

EMPLOYERS Post employment opportunities for a nominal fee. Receive access to a highly qualified, targeted pool of R&D professionals, including Certified Research Chefs (CRCs) and Certified Culinary Scientists (CCSs.)

INTERNSHIPS Employers may post internships for FREE, and students have access to a listing of relevant, exciting internship opportunities. Please visit us online or contact RCA Employment Network Director, Gary Freeman at gfreeman@midasfoods.com, for more details.

www.cu l ino logy.org

RCA Employment Network. Check Us Out!

Together, this dynamic culinary duo discussed the process behind menu innovation. They focused on the process of sous vide cooking, and how Culinology can be applied to every step of this cooking process, from conceptualization of a menu item to the selection of equipment.

An RCA-hosted educational session titled “Culinology® at the Table: Mixology and Creative Beverage Product Development” featured a panel that discussed the role of Culinology in beverage development for restaurants, where signature drink menus can differentiate you

from your competitors. Stephen Kalil, CEC, CRC, president of the RCA, introduced two outstanding speakers, Allen G. Katz, director of mixology and spirits education, Southern Wine and Spirits of New York, and David Pennacheti, president/owner, Wine Guru Services, LLC. Session attendees were eager to learn from these two industry experts, who discussed a broad range of topics from non-alcoholic beverage development, to bar trends, to the implementation culinary flavor and technique to the glass in beverages.

Cover Story Continued

page 5

To promote concise communication •regarding projects within the organization.

To provide computer support for the •project management process, freeing project managers to focus on building the team and managing the work.

To organize and maintain an •organizational repository of project information that has value in planning future projects.

To conduct portfolio-level analyses (such as •workload projections for specific resources) across multiple projects.

To continuously improve the project •management system and the practice of project management within the organization.

ResponsibilitiesThe responsibilities of the project management office can be divided into two groups: (a) those related to building and maintaining the project management system, and (b) those related to supporting the effective application of sound project management principles and techniques on specific projects:

Responsibilities in building, maintaining, and improving the project management system

Determine training needs for project •managers/teams and acquire the appropriate training at the appropriate time.

Establish and document project •management policies and procedures.

Create an approach to establish •priorities across multiple projects and a methodology to apply those priorities to the project planning and control processes.

Analyze the requirements for project •management and related software tools; and acquire, implement, integrate, and maintain those tools. Evaluate new tools as they become available.

Develop and disseminate standard coding •structures and report formats.

Create project planning templates •(charters, work breakdown structures, precedence networks, schedules, budgets, etc.)

Collect and organize databases of •actual project performance data (durations, resource usage, costs, quality measures, etc.)

Perform project management process •audits and take action to correct process deficiencies.

Responsibilities in supporting the effective application of sound project management principles and techniques on specific projects

Facilitate (and ensure proper methodology •

of) the project chartering/planning process as performed by the project team.

Facilitate (and ensure proper methodology •of) the project control/updating process as performed by the project team.

Perform data entry of project plan and •actual performance information.

Utilize the project management software •tool(s) to perform analyses and generate reports as required.

Analyze technical, policy, and resource •relationships across multiple projects.

Perform workload, cost, and cash flow roll-•ups across multiple projects.

RequirementsFor the project management office concept to work effectively, the following conditions must exist:

Senior management must be committed •to the disciplined and consistent application of formal project management to all projects.

The project management office should •report directly to an executive or an executive group at the level of project sponsorship; that is, the same level to which project managers report.

The project management office must be staffed with individuals who collectively possess the following types of knowledge, skills, and personal traits:

Expertise in project planning and control •methodologies

Expertise in using project management •software tools

Expertise in implementing and integrating •software tools

Familiarity with the business, technical, •and political aspects of the projects performed in the organization.

Interpersonal skills•

Group facilitation skills•

Analytical skills•

Communication skills•

Process discipline•

Attention to detail•

The project management office must be •equipped with the computing hardware and software necessary to support the function.

Thomas B. (Tom) Clark, Ph.D. is co-founder and former EVP of the Project Success Method and Project Success, Inc. He is also professor emeritus of management at Georgia State University. He has provided project management consulting and training services for a variety of business, government, and non-profit organizations. Since 1983, Atlanta, GA based Project Success Incorporated (formerly YCA) has been providing Project Success Method project management training and consulting services to hundreds of successful organizations. For more information visit www.projectsuccess.com.

Continued from page 3

page 6

Student Spotlight

RCA’s 2009 Student Culinology® Competition will be held at the RCA Annual Conference on March 5th in Dallas. Student teams interested in gaining industry-wide recognition and competing for a $5,000 first place award must submit their letters of intent to participate by September 30th. Competition rules, including all deadlines, may be found online at http://www.culinology.org/student-culinology-competition.

ScholarshipsStudents interested in applying for 2009 scholarships should visit www.culinology.org/foundation to download the application. Scholarships are awarded to students of both higher education and continuing education, so we encourage all lifelong learners to apply!

Culinology Poster PresentationsThe 2009 Culinology Poster Presentations in original scientific research and innovative concepts will be held at the RCA Annual Conference next March in Dallas. All rules, including the abstract due date, can be found online at www.culinology.org/poster-presentation.

Questions?

Contact Tim Kline at (678) 303-3017 or tkline@kellencompany.com.

®

Amy Blum recently graduated from Southwest Minnesota State University with a BS in Culinology®. She has since started working at UniPro Foodservice, Inc. as manager of Culinology.

Andrew Carpenter has graduated from Southwest Minnesota State University with a BS in Culinology, and is beginning the job hunt. He is seeking a job in research and development in Southern California.

Abby Culin graduated from Clemson University with a degree in food science and an emphasis in culinary science. She has recently moved to Seattle and is seeking employment in the area.

Daniel Eric Tipton has been hired as a product developer at D&D Foods in Omaha, following his graduation at University of Nebraska-Lincoln, with a BS in culinary science/Culinology.

Welcome!The RCA Education Committee would like to welcome its newest RCA-approved degree program, offered in New Jersey by Rutgers University and Mercer County Community College. The program offers students a BS in food science, with an emphasis on Culinology.

The committee is also very excited to announce the approval of Bergen County Technical High School/Teterboro’s Culinology/food science program, making this the first high school program approved by the RCA. Previously offered only on the undergraduate and professional development levels, this new high school level program will prepare students interested in earning an undergraduate degree in the area of Culinology and will guide them toward a future career in the food product development industry. The program will begin in school year 2008/2009.

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Nashville International AirportBy Michael Speranza

I was fortunate to find myself in the Nashville, Tennessee airport recently, and as a somewhat continuing series of airport foodservice reviews for all of us traveling foodies, here’s a brief update.

There is not a whole lot happening in this airport outside of Terminal C. The good news is that it’s easy to move between terminals after clearing security.

Terminal C is host to a nice food court, a few shops, and yes, Starbuck’s. But what’s really cool is that they have a version of Tootsies Orchid Lounge. (The original is in Nashville, and is a story in itself. Google it!) I didn’t eat a meal there, but the beer is cold and in the true spirit of The Music City, they have live music! Yes, in an airport.

A couple of doors down is a walk-up BBQ joint called Whitt’s

Barbecue – another Nashville

favorite. There was a line out the door – and it’s well worth the wait.

There’s an O’Charley’s restaurant in the airport as well, and it was absolutely packed. Also throughout the Nashville airport, you’ll find restaurants such as La Hacienda, Provence Breads and Café, and more.

Happy trails and safe travels to you all.

Airport Review

Congratulations!This year we’ve given away lots of great prizes to members, sponsors, and exhibitors who have participated in the various surveys RCA sends out. Congratulations to our winners, and thanks to all survey respondents – your opinion is very important to us!

2008 Conference Attendee Survey WinnerMike Janosik (Schwan Food Co) – 2009 Annual Conference registration

2008 Sponsor Survey WinnerCalifornia Raisin Marketing Board – RCA Insider advertisement placement 2008 Culinology Expo Exhibitor Survey Winner

RDM International – Logoed listing in 2009 Annual Conference program

Membership Media Survey WinnerMichael Leitner (Lamb Weston) - a digital kitchen scale

Membership Renewal WinnerEd Janousek (Brewsky’s Food & Spirits) - $200 Amex gift card

Exhibit at the 2009 Culinology ExpoSheraton Dallas Hotel, DallasFriday, March 6, 2009 12:30 – 5:00 p.m.

RCA’s Culinology Expo attracts the top research

and development professionals to the most innovative food industry showcase of the year. For food ingredient, equipment and other suppliers to the industry, the RCA Expo has become the venue to launch new, innovative products that exemplify Culinology. The competition among exhibitors to present cutting-edge products is high, and this is sure to be an opportunity your business will not want to miss!

March 5-8, 2009 • Dallas, TXSheraton Dallas Hotel

The show floor is nearly sold out, so call today to reserve your exhibit space. Contact Kristi Kanu at (678) 303-3009 or kkanu@kellencompany.com, or visit www.culinology.org/annualconference for more details.

Reserve Exhibit Space Today!

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page 10

How does it work?It’s essentially like a group e-mail list. A subscriber may send a message to the list serve e-mail address and it is automatically sent to all subscribers’ e-mail addresses. If you wish to respond to a message, you may either respond to the group or to the individual through regular e-mail, as appropriate to the posted message.

How active is the RCA list serve?The list serve is very active, and many members find it to be one of their favorite benefits of membership. Some subscribers set up a separate inbox folder where incoming list serve messages are automatically routed, in order to keep those messages filed separately from their work e-mails.

Are there any “netiquette” rules to follow when using the list serve?Yes, and the rules are available at the RCA website after member login. The most important rules to follow are to send messages that pertain to the entire RCA membership, to avoid posting messages that are an advertisement or a job posting/job search, to maintain a polite and professional tone, and to include your e-mail signature in all postings.

How do I sign up? Send your e-mail address to Kristi Kanu at kkanu@kellencompany.com and ask to join the list serve. You will then receive an “invite” e-mail and you will have to “accept” your invitation to join. If, at any time, you choose to be removed from the list, simply submit your request to Kristi at RCA Headquarters.

RCA List Serve Q&AWhat is the RCA

list serve?

It is an electronic mailing list that creates an instant

Culinology® forum for subscribers of the group.

Over 400 RCA members are currently subscribed and use the list serve as a quick tool

for sharing R&D information, such as sourcing of products

or equipment, technical questions, and other

pertinent topics.

The RCA certifies professionals as Certified Research

Chefs (CRC®) and Certified Culinary Scientists

(CCS®), validating today’s most respected, sought

after food product developers who excel in the

practice of Culinology® — the blending of culinary arts

and food science.

For more information about RCA, Culinology,

certification eligibility, and corporate programs please

visit www.culinology.org or call (404) 252-3663.

Is Your Team RCA Certified?Validation • Achievement • Recognition • Professionalism • Excellence • Career advancement

Join the qualified professionals who have earned these unique credentials(left to right): Greg Grisanti, CRC, Darifair Foods, Catherine Proper, CCS, Culinary Innovation and Design, Target Corporation, John Matchuk, CRC, Research and Development Manager, Grecian Delight Foods, Anne Druschitz, CRC, Research Chef, Edlong Dairy Flavors, Ferdinand ‘Mike’ Huber, CCS, Director of Culinary Science, Baptista’s Bakery, Stephen A. Kalil, CRC, Executive Chef, Frito-Lay

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2009 Annual Sponsorship

• Market your products and services to targeted audiences with buying power

• Reach your clients and prospects in new ways

• Partner with industry leaders

• Gain industry recognition & reinforce your message

• Support RCA & Culinology®

• Educate your targeted audience about the value of your products

For more information,please contact Kerri McKewin at RCAResearch Chefs Association1100 Johnson Ferry RoadSuite 300Atlanta, GA 30342(678) 303-2953kmckewin@kellencompany.comwww.culinology.org/sponsors

page 13

This summer RCA Headquarters sent out two surveys to the membership, one focusing on media offerings by RCA, and another asking your opinion on various aspects of RCA Certification. You shared your opinions, and we listened!

Media OfferingsA total of 507 members responded, and shared that the Web site and CULINOLOGY® magazine were the most highly valued RCA communications offerings. A majority of you (71%) visit the Web site regularly, and the online membership directory and Employment Network were the most highly rated features of the site. Some respondents commented on not knowing how to find their username and password (see below for instructions.)

Half (50%) would prefer to receive Culinology Currents® in a digital format. About 60% of respondents

read every or most issues of the RCA Insider, with news, announcements, and the calendar as the most valued features, and some commented that the format was not user friendly. Although 35% of respondents were registered to use the list serve, another 35% do not know what it is. (See page 10 for details.) About half of respondents belong to a social networking site, and 41% of those said they would join an RCA group if it were available on the site they use.

In response to this survey, RCA will step up communications to educate members about the Web site login features and the list serve. Culinology Currents® will remain in its print format, although it will only be published twice yearly, with additional content posted to the Insider and the Web site. The Insider will be reformatted to be easier to read. The Marketing Committee will be exploring possible groups on social networking

sites, and the potential for new industry resource offerings.

Certification SurveyOf the 414 respondents (from 6 continents!), a majority (63%) intend to pursue CRC or CCS certification. Of those who said they did not intend to pursue certification, the majority (43%) said it was due to lack of time.

The survey included questions related to potential higher certification levels above the CRC/CCS level. Forty-three percent of respondents said they think there should be a higher certification level or levels, and 38% said they would pursue a higher certification level if it were available. Upon careful consideration of the data, the Certification Commission determined to postpone the pursuit of higher certification levels for the time being, and decided to refocus efforts on promoting and growing the current CRC and CCS certification programs.

Member Surveys Offer Insight

RCA introduced its newly redesigned Web site this past spring. If you haven’t already, we invite you to check out the site and enjoy the upgraded features, including an enhanced online Membership Directory, a link to CULINOLOGY® magazine’s new online site, and an individual member login and password.

Haven’t logged in yet? Follow these easy steps to access your personal profile:

1. Visit www.culinology.org.

2. In the “Member Center” on the right of the page, click on “Need help logging in.”

3. Enter the e-mail address you have on file with RCA in both the “User Name” and “E-mail Address” fields. You will be sent a password to that e-mail address.

4. To log in, you may do so on the homepage from the Member Center. Enter your e-mail address as your “User Name” and use the password that was sent to you.

Questions? Contact RCA Membership Director Kristi Kanu at kkanu@kellencompany.com or (678) 303-3009.

Log in Today at www.culinology.org!

page 14

At CAFÉ Leadership ConferenceIn June RCA Treasurer Harry Crane, executive chef and group manager for Kraft Foods Global, spoke at Kendall College in Chicago during the CAFÉ Leadership Conference on the topic of alternate career paths. He discussed some incredible options available to culinary students, including careers in R&D and Culinology, and got the students fired up for the future!

On the WebPresented in cooperation with the National Society for Healthcare Foodservice Management (HFM), members of the RCA presented a Culinology Webinar on July 21st to an audience of over 300. Panelists included Janet Carver, RCA vice president and Culinology® Group Leader at National Starch Food Innovation, Aubrey Coffee, lecturer and sensory coordinator at Clemson University, and Bob Davis, RCA board member and corporate executive chef for Max & Erma’s Restaurant, Inc.

RCA MembersinAction

At NRA Show “A Culinary Perspective on Menu Development” was presented by RCA Members Charlie Baggs, president of Charlie Baggs, Inc., and Craig “Skip” Julius, CRC®, CCS, CEC, CCP in May at the 2008 NRA Show. They discussed how to find profitability and menu success by identifying menu trends and successfully transition them onto a menu, and evaluating potential menu additions before executing them.

On Real Life 101Jason Gronlund, executive chef for McIlhenny Company/TABASCO Brand Products, recently filmed a spot for a weekly educational show for teenagers entitled Real Life 101. The series addresses the question, “What do you want to do with your life?” and introduces teens and young adults to different professions, such as those in food product development.

page 15

For more information on marketing opportunities, contact Peggy Jackson at (480) 990-1101 ext. 1157 or peggyj@vpico.com

Virgo Publishing proudly publishes

CULINOLOGY and produces the online

resource CulinologyOnline.com for the

Research Chefs Association.

Produced by

FoodProductDesign.com SupplySideShow.com

Virgo Publishing also produces:

CULRCA~2.INDD 1 4/28/08 9:23:08 AM

In AustraliaMember John Menzies, manager of research and development for Sanitarium Development and Innovation, gave a presentation at the Australian Institute of Food Science and Technology (AIFST) Convention in July. He discussed the need for Culinology application in Australia and for the discipline to play an important role in the future of food product development there.

In MalaysiaRCA Board Member Michael Cheng, CHE, director/associate professor of Culinology and Hospitality Management at Southwest Minnesota State University, presented a Culinology Forum at Taylor’s School of Hospitality and Tourism Management in Selangor, Malaysia in July, introducing culinary and food science instructors there to the discipline of Culinology.

page 16

RCA Continuing EducationSnapshots from Mercer County Community College

Welcome to our newest continuing education partners!

Midwest Culinary Institute at Cincinnati State, Cincinnati, OH

Mississippi State University, Mississippi State, MS

Southwest Minnesota State University, Burnsville, MN

University of Arkansas, Fayetteville, AR

For a full list of partners and the schedule of upcoming workshops, visit www.culinology.org/continuing-education.

Culinary Arts Fundamentals, June 2008

page 17

Mark Your 2008 Calendar for Culinology®

Workshops for ChefsCulinology® 101 Series

Part I: Fundamentals of Food Science for Chefs

Part II: Food Safety, Packaging, and Sensory Evaluation

Part III: Basics of Food Processing and Food Systems

Part IV: Development of Food Systems and Commercialization

Workshops for Food Techs Culinary Arts Fundamentals

Advanced Culinary Arts

Baking Fundamentals

2008 RCA Culinology® WorkshopsCalling all chefs, food scientists, Culinology professionals, and R&D specialists who are hungry to embrace Culinology — the Research Chefs Association’s fast-growing discipline blending culinary arts and food science/technology. Taste what it’s like to advance your food career by making superior quality food available to more people worldwide.

w w w. c u l i n o l o g y. o r g

A schedule of 2008 workshops is available online. Register today!

Spotlight on RCA

Please submit member news to Anneliese Doyle at RCA Headquartersadoyle@kellencompany.com

Margaret Condrasky, CCE, ED.D, RD from Clemson University was awarded the ACF President’s Medallion at the 2008 ACF National Convention.

Carol Kizer, Research Chefs Foundation director, from Columbus State Community College, was honored as an American Academy of Chefs Honor Fellow at the 2008 ACF National Convention.

Congratulations to RCA’s newest Certified Research Chefs Chris Ghozali (Tyson), Jonathan Griebel (General Mills), and Marlo Mastalerz (Precision Foods), as well as new Certified Culinary Scientists Larry Berry (Tyson), Jonathan Griebel (General Mills), Cathie Hamilton, Scott Summers (Mayan Sun), Kris Swenson (Tyson), and Larry Tong (McCormick).

Member Klaus Tenbergen, CMB, CEPC, MCFE, Culinology® program director and assistant professor at California State University, Fresno has been selected to participate in the USDA 2008 E. (Kika) de la Garza Fellowship Program at the U.S. Department of Agriculture - Hispanic Serving Institutions National Program. As a USDA/HSI Fellow, he will be part of a dynamic network of leaders from academia, government, and non-profit organizations that work to advance the excellence of education at Hispanic Serving Institutions.

page 18

Eligibility CriteriaQ. Who should I contact with questions about my eligibility?

A. This FAQ list and the application are good places to find answers to your initial questions. For any further questions contact Tim Kline at RCA Headquarters, (678) 303-3017 or tkline@kellencompany.com.

Q. To meet the CCS foodservice criteria do I have to take culinary arts workshops through the RCA?

A. No. Any hands-on culinary arts courses – both for-credit and not-for-credit courses - taken through accredited institutions are acceptable. By definition “hands-on” is approximately 25% instructor demo and lecture, and 75% student production.

Q. I’m based outside of the U.S. Can I still get certified?

A. Yes.

Certification ApplicationQ. How much does certification cost?

A. The application fee is $550 for RCA members and $1,000 for non-members. This fee includes one examination. Candidates who must re-test are subject to an additional fee of $150 to cover administration costs.

Q. How long does the certification approval process take?

A. The approval process takes on average 8 – 12 weeks.

Q. After I’m approved to sit for the exam is there a timeframe during which I must take and pass the exam?

A. No. You can take the exam at your convenience.

ExamQ. What should I study for the exam?

A. The answers to exam questions can be found in the most recent editions of Elementary Food Science (Ernest R. Vieira), Understanding Food Science and Technology (Peter S. Murano) and On Cooking: a Textbook of Culinary Fundamentals (Sarah R. Labensky, Alan M. Hause). The CRC exam tests baseline food science knowledge (90 multiple-choice questions) and culinary arts knowledge (10 multiple-choice questions). The CCS exam tests baseline culinary arts knowledge (90 multiple-choice questions) and food science knowledge (10 multiple-choice questions).

Q. Where can I take the exam?

A. Once approved to sit for the exam, candidates are asked to identify a local-area college or university with an assessment center which will proctor an external pencil-and-paper exam, and to put RCA in touch with a representative. Once we have confirmed the

assessment center can maintain RCACC testing policies for the duration of the exam, then the candidate may schedule a convenient day/time to take the exam.

Q. How soon will I find out my score?

A. Typically 2 – 3 weeks after taking the exam.

Q. If I don’t pass, can I re-take the exam?

A. Yes. An exam may be retaken.

Q. How can I break down what to study into a manageable list?

A. The RCACC publishes a list of exam knowledge competencies and names reference books in which the answers to questions may be found. Cross-referencing the exam knowledge competencies with the information in these books should be very helpful study aid. Also, please keep in mind that the exams test baseline knowledge. If something in the recommended tests seems obscure or too high a level, then it probably isn’t tested on the exam.

Q. Are there any study guides or sample questions that I can use?

A. No. But the RCACC publishes a list of exam knowledge competencies and names reference books in which the answers to questions may be found. Cross-referencing the exam knowledge competencies with the information in these books should be very helpful study aid.

Q. If culinary arts knowledge for the CRC exam is only 10% of the score why is the list of competencies so long?

A. That is a list of possible competencies. Not all will be tested.

Q. What do I do if I think none of the answers are correct? Is there a way to comment on a question?

A. The RCA Certification Commission (RCACC) welcomes all feedback. Feel free to write comments directly on the exam next to the question in question.

Q. Can I find out what questions I missed so I can study up on those?

A. Yes. You will be provided with an exam report on the results as a percent correct of the total number of questions per knowledge competency tested.

Certification RenewalQ. Once certified do you have to recertify?

A. Yes. The certification renewal period is five years. At the end of five years, CRCs and CCSs must submit documentation of 75 contact hours of continuing education and a payment of $275 (RCA member fee). Continuing education can include attendance at food conventions, workshops and college courses.

RCA Certification FAQs

page 19March 5-8, 2009 • Dallas, TXSheraton Dallas Hotel

page 20

Foundation Photo Galleries Honor Block and HahneYou can now view photo galleries of Michele Block and Bill “Pops” Hahne at the Foundation Web site, www.culinology.org/scholarship-opportunities. Memorial funds have been established by the RCF in honor of these individuals, who greatly contributed to the growth and success of the RCA. If you have any photos you would like to add to the gallery, please contact Anneliese Doyle at adoyle@kellencompany.com.

Support Makes Scholarships PossibleMany full-time students, as well as some of your professional colleagues, are benefiting from RCF scholarships for higher and continuing education. Through the generosity of RCA members and their companies, we have been able to support the educational goals of deserving scholarship recipients.

Donations of any amount are always welcome, and may be made to the Michele Block or Bill “Pops” Hahne Memorial Scholarship Funds if you wish to honor their legacy.

To make your tax-deductible donation, please contact Kerri McKewin at RCA Headquarters, (678) 303-2953 or kmckewin@kellencompany.com.

The Research Chefs Foundation (RCF) will be hosting an online auction in 2008 and needs your help in assembling an unforgettable roster of items that will help the RCF raise money for the scholarship programs. We are looking for a range of items, from restaurant gift certificates to travel vouchers, to just about anything that our members would enjoy bidding on and taking home.

Chef’s TablesOne thing is for sure...RCA members love chef’s tables! These are always in high demand at our fundraisers, so please consider donating or approaching a chef/restaurateur you know to provide a table for the auction. It can be a table at any fine dining or independent restaurant, for 2 or more persons, and ideally would be an exclusive, personalized event in which the named chef can take part in the diners’ experience. It should be redeemable for a full year from the auction date. The foundation is accepting tables at any US city, although Dallas, Chicago, New York, Los Angeles, and all other food industry travel hubs and cities that are hosting upcoming industry events are most welcome.

Donate by September 15thIf you or your company would like to donate a product or service, please contact Kristi Kanu at (678) 303-3009 or kkanu@kellencompany.com by September 15th. Donations are subject to approval by the RCF and may be bundled with other donations when appropriate. Donors will be recognized and thanked publicly for their generosity.

Thanks to Recent DonorsThe RCF thanks the following individuals and companies who have already made their item donation for the auction: Kevin Anderson, Char Crust, Inc., Johnson & Wales University, JR Simplot Company, Kerry Ingredients, McIlhenny Company/TABASCO Brand Products, Michigan State University, Southwest Minnesota State University, Stephen Kalil, Sunburst Trout Company, Union League Club of Chicago, and USA Rice Federation.

www.culinology.org/foundation

Call for auction donations

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page 22

RCA South Eastern Region

RCA Pacific Northwest Region

The RCA South Eastern Region enjoyed a jazzy lunch at the Herman Grimma House in the French Quarter of New Orleans on May 2nd. Leah Chase (Dooky Chase restaurant), Jay Kimball, CRC (Chef John Folse and Company), and Charles Ray (Diversified Foods & Seasonings) presented their take on Creole versus Cajun cooking.

ProgramCreole vs. Cajun Foodways in Louisiana Cooking…Jazzy Lunch during Jazz Fest!

SponsorsDiversified Foods and SeasoningsGivaudan IFF Schwans

Key Contact PersonMarshall Scarborough

The Pacific Southwest Region hosted a fabulous food and wine extravaganza this past April, with two back-to-back events Southern California. Chef John Folse presented a cooking demonstration at Village Green Foods in Irvine, and the following day he presented on Louisiana’s cuisine and history at The Forum at Orange Coast College in Costa Mesa.

ProgramAn Edu-Cajun-al event with Chef John Folse

SponsorsVillage Green FoodsThe Forum

Key Contact PersonJenny Rosoff

RCA Regionals

page 23

RCA Regionals Upcoming EventsPACIFIC SOUTHWEST REGIONSustainability EventSeptember 10, 2008, 5:00 p.m.At Village Green Foods, Irvine, CA

Mark your calendar for this Pacific Southwest event! Our guest speakers will discuss how to make your business and your life more “green.”

Registration details will become available at www.culinology.org, or contact Kena Sanders at ksanders@kellencompany.com, (678) 303-2957 for more information.

SOUTH EASTERN REGIONSuper Regional EventOctober 14, 2008, 5:00 p.m.At Cryovac-Sealed Air Headquarters, Atlanta, GA

Get ready for a “super” regional event to take place in Atlanta, at the brand new US headquarters for Cryovac-Sealed Air. They have one other facility like this one in Paris, France, so it will be a real treat to check out the new US facility, which is just south of the ATL airport right off of I-75.

Registration details will become available at www.culinology.org, or contact Kena Sanders at ksanders@kellencompany.com, (678) 303-2957 for more information.

SOUTH EASTERN REGIONAL EVENT October 24-27, 2008During the PMA, Orlando, FLJoin us for a get together during the Produce Marketing Association’s Fresh Summit. Registration details will become available at www.culinology.org, or contact Kena Sanders at ksanders@kellencompany.com, (678) 303-2957 for more information.

UPCOMING SOUTH EASTERN REGIONAL EVENTS

The South Eastern Region, which includes Alabama, Florida, Georgia, Louisiana, Mississippi, is planning some great upcoming events, including a shrimping educational event in Brunswick, GA, an event in New Port Richey, FL, and another in Jacksonville, FL.

Please contact Marshall Scarborough if you have any questions or would like to get involved in planning these upcoming events, marshall.scarborough@popeyes.com.

SOUTH CENTRAL REGION

Upcoming fall and holiday events in TexasLook for upcoming events in San Antonio and Dallas this fall, and in Mt. Pleasant (Dallas area) in December for a holiday event.

FOR MORE INFORMATION

For the most current information on RCA Regional events, visit www.culinology.org/regions. Please contact Kena Sanders at RCA Headquarters if you are interested in planning, hosting, or sponsoring an RCA Regional event.

Contact: Kena Sanders, (678) 303-2957 or ksanders@kellencompany.com

About Regional EventsTo help RCA members stay connected within their local communities, the RCA hosts numerous regional events throughout the United States and Canada each year. Designed to create a means for members to share their knowledge and expertise on a local level, RCA Regional Events provide a way to stimulate professional development, networking, association involvement, and enjoyment for members.

The Regional Activities Committee supports “Regions Without Borders,” so that members and non-members can explore Regional Events in their part of town, or away from home when visiting another part of the country.

Attend a Regional EventMembers and non-members may attend. Costs and registration guidelines vary from event to event, and are outlined in the listing of upcoming events online, at www.culinology.org/regional-events.

Plan a Regional Event Interested in planning a Regional Event? Start by contacting your Region’s key contact person. Let them know you are interested, and discuss your proposed event with them. Next, download the Regional Events Tool Kit, online at www.culinology.org/regions, to learn the process of planning an event. Your key contact and the Regional Activities Committee will work with you to further discuss your proposed event and put your proposal into action!

Sponsor a Regional Event Looking for a way to increase your company’s exposure with RCA members? Sponsoring a Regional Event is an easy and viable option.

Regional Event ContactsCommittee Co-ChairsKevin AndersonBrian Yager

Regional Key ContactsPacific Northwest Region Rachel Zemser

Pacific Southwest Region Jenny Rosoff

Rocky Mountain Central Region Gavin Estes

North Central Region Kurt Stiles

South Central Region Chris Ghozali

Midwest-Chicagoland Anne Druschitz

Central Region Chad Schafer

North Atlantic Region Jerry Levine

Mid Atlantic Region Toni Manning

South Eastern Region Marshall Scarborough

Canadian Region Randy Josephs

StaffKena Sanders

Individual contact information is available at www.culinology.org/rca-regions.

September

Research Chefs Association 1100 Johnson Ferry RoadSuite 300Atlanta, GA 30342 www.culinology.org

November

PRESORTEDFIRST CLASSUS POSTAGE

PAIDAtlanta, GA

30342Permit No. 2111

In This Issue…

At NRA Show . . . . . . . . . . . . . . . . . .Cover

President’s Message . . . . . . . . . . . .Cover

From the Editor . . . . . . . . . . . . . . . . . . . 2

Project Success . . . . . . . . . . . . . . . . . . . 3

Student Corner . . . . . . . . . . . . . . . . . . . 6

Airport Review: Nashville . . . . . . . . . . . 8

List Serve Q & A. . . . . . . . . . . . . . . . . . 10

Member Survey Report . . . . . . . . . . . . 13

Members in Action . . . . . . . . . . . . . . . 14

RCA Continuing Education . . . . . . . . . 16

Member Spotlight . . . . . . . . . . . . . . . . 17

Certification FAQs . . . . . . . . . . . . . . . . 18

Foundation Update . . . . . . . . . . . . . . . 20

Thanks to our Sponsors . . . . . . . . . . . 21

RCA Regionals . . . . . . . . . . . . . . . . . . . 22

UPCOMING INDUSTRY EVENTS

October

9/10 RCA Pacific Southwest Regional Event: Sustainability Village Green Foods, Irvine, CA

9/12-14 Culinology 101 Workshop IV: Development of Food Systems and Commercialization

Mercer County Community College, West Windsor, NJ

9/15-19 RCA Workshop: Culinary Arts Fundamentals for Food Technologists University of Arkansas, Fayetteville, AR

9/24-26 Culinology 101 Workshop II: Food Safety, Packaging, and Sensory Evaluation

Guelph Food Technology Center, Guelph, Ontario, Canada

9/29-10/3 RCA Workshop: Advanced Culinary Arts for Food Technologists University of Arkansas, Fayetteville, AR

10/13-17 RCA Workshop: Baking Fundamentals Workshop for Food Technologists

University of Arkansas, Fayetteville, AR

10/14 RCA Southeastern Regional Event Cryovac-Sealed Air Headquarters, Atlanta, GA

10/22-24 SupplySide West: RCA booth and Culinology Demonstrations The Venetian and Sands Expo, Las Vegas, NV

10/22-24 Culinology 101 Workshop IV: Development of Food Systems & Commercialization

Guelph Food Technology Center, Guelph, Ontario, Canada

10/24-27 RCA Southeastern Regional Event during the PMA Fresh Summit Orlando, FL

10/29-31 Culinology 101 Workshop III: Basics of Food Processing & Food Systems

Rutgers University, New Brunswick, NJ

11/19-21 RCA Workshop: Advanced Culinary Arts for Food Technologists Southwest Minnesota State University, Burnsville, MN

March 5-8, 2009 • Dallas, TXSheraton Dallas Hotel