The Research Chefs Association (RCA) announced the results of its recent Board of Directors election for the 2016-2017 term which began immediately following the association’s 19th Annual Conference in Denver. Incoming board members include:

Gerrie Bouchard, CRC®, MBA, Director of Marketing, ADM/Eatem Foods. Ms. Bouchard brings RCA experience as a Regional committee member, a Student Culinology® Competition Judge and a Student Mentor, in addition to her industry marketing and culinary skills.

Board Member-At-Large Mark Hughes, President, Anderson Partners Food Ingredient Marketing. Mr. Hughes is a leading expert in global food ingredient marketing and a recognized thought leader in new communication models, including content marketing and B2B social media. He is also a frequent speaker at international food industry conferences and events.

Kami Smith, Director of Culinary Showcasing, Pecan Deluxe Candy Co. Ms. Smith is a member of the RCA Certification commission, and that, along with her RCA Membership Committee involvement and her culinary and pastry training, bring a varied pastry voice to the board.

Rosemary Trout, MS Food Science & Biotechnology, Department Head, Culinary Arts & Food Science and Instructor of Food Science, Drexel University. Ms. Trout’s Education Committee involvement and her representation from an RCA Approved Culinology® Degree program, provide a unique educator’s perspective.

RCA’s 2016-2017 Officers were elected at the conference and include:

President
Catherine Proper, CEC, Senior Director Product Development and Quality Assurance, Supervalu, Inc.

Vice President
Jeff Cowles, CCS®, National Account Manager, SugarCreek

Treasurer
Paul Rockwell, CEC, CFS, Executive R&D Chef, Diversified Foods & Seasonings

Secretary
Jason Behrends, Ph.D., CCS®, R&D Director of PDM Business Strategy, Tyson Foods Inc.

Immediate Past President
Charles Hayes, CRC®, CEC, VP of Culinary Innovation; Research and Development, JMH Premium

“RCA is fortunate that we have such a distinguished and committed group of directors from various culinary and business distinctions working to fulfill RCA’s mission and vision as we promote and grow our field of Culinology®,” said RCA Executive Director Suzanne Bohle.

RCA Vision: Create the Future of Food.

RCA Mission: Blending culinary arts and food science.

2016-2017 Board of Directors

President
Catherine Proper, CEC, Senior Director Product Development and Quality Assurance, Supervalu, Inc.

Vice President
Jeff Cowles, CCS®, National Account Manager, SugarCreek

Treasurer
Paul Rockwell, CEC, CFS, Executive R&D Chef, Diversified Foods & Seasonings

Secretary
Jason Behrends, Ph.D., CCS®, R&D Director of PDM Business Strategy, Tyson Foods Inc.

Immediate Past President
Charles Hayes, CRC®, CEC, VP of Culinary Innovation; Research and Development, JMH Premium

Directors
Gerrie Bouchard, CRC®, MBA, Director of Marketing, ADM/Eatem Foods.

Amanda Bushong, Director of Industrial Sales, Darifair Foods, Inc.

Erich Chieca, Culinary Sales Manager - National Accounts, Lactalis Culinary

John Draz, CEC, CCE, CRC®, Executive Research Chef, Ed Miniat, Inc.

Allen Freed, President, AJ Freed, LLC

Justin Kanthak, National Account Manager , Food Away From Home Division, Kellogg's

Anh Nguy, Principal Culinologist, Ingredion Incorporated

Kami Smith, Director of Culinary Showcasing, Pecan Deluxe Candy Co.

Rosemary Trout, MS Food Science & Biotechnology, Department Head, Culinary Arts & Food Science and Instructor of Food Science, Drexel University

Barbara Zatto, Director of Culinary, Mizkan Americas

Board Member-at-Large
Mark Hughes, President, Anderson Partners Food Ingredient Marketing

Advisor to the Board
Gary Freeman, Vice President, MiDAS Foods International