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Research Chefs Association Elects New Board

RCA welcomes new incoming board members and officers

April 14, 2016

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