RCA Certification Commission Member

Rachel Zemser, CCS

Rachel Zemser spent five years as the manager of culinary development at Kagome Inc., developing customized sauces for foodservice. Rachel has a BS in Food Science from the University of Massachusetts, a MS in Food Science from the University of Illinois and a culinary degree from the New York Art Institute. Because of her background and experience in both the industrial and restaurant world, Rachel has a clear understanding on the importance of both food science and culinary arts in an R&D laboratory. In her spare time Rachel likes to wander around San Francisco sampling cheese, chocolate and olive oil and taking out of towners wine tasting.  She also writes for Culinology Magazine and is the Intrepid Culinologist on the culinologyonline.com  website. 

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