Award Recipients

2011

Award Recipients Photo Gallery Click here to view ALL Awards Photos

Pioneer Award
Craig “Skip” Julius, CRC®, CCS, CEC, AdvancePierre Foods

President’s Awards
Marshall Scarborough, Popeyes Louisiana Kitchen
Stephen A. Kalil, CEC, CRC®, Frito-Lay

Student Culinology®  Competition
First Place: Southwest Minnesota State University
Second Place: Johnson & Wales University - Providence
Third Place: University of Guelph

Culinology Expo Product Award  
California Garlic Company - Garlic King with Black Garlic 5th Element

Culinology® Poster Presentation Awards
Scientific Research by a Professional Member
"Functional and Sensory Differences between Decorator's Icing Made with Hydrogenated Vegetable Shortening with Trans Fat versus Tans Fat Free Shortening Alternatives"
Kelly Easter-Andrews, Clay King, Mary Anne Gorman and Anne VanBeber
Texas Women's University and Texas Christian University

Scientific Research by a Student Member
"Reduction of Sodium in Wild Caught Gulf Shrimp by Modified Salt Box Method"
Sara Black, M. D. Cael, A. E. Hunter and L. E. Lampila
Louisiana State University
"Water Absorption Properties of Beans and Impact on Food Processing"
Darryl L. Holliday and John W. Finley
Louisiana State University

Innovative Concept by a Professional Member
"Development of a Shelf Stable Rainbow Trout Product"
Charles Hudson
Sunburst Trout Company

Innovative Concept by a Student Member
"Using Great Northern Bean Flour to Create a High Fiber Yogurt"
Samantha N. Stein, Darryl L. Holliday, Kayanush Aryana and John W. Finley
Louisiana State University

Product Development by a Student Member
"Influence of Soy Lecithin, Xanthan Gum and Sunflower Oil Concentrations on the Formation and Stability of an Oil-in-Water Emulsion"
M. Traynor, R. M. Burke, C. Barry-Ryan and J. M. Frías
Dublin Institute of Technology

2010

Lifetime Achievement Award
Dr. Jerald Chesser, CEC, FMP, CCE, AAC, The Collins College of Hospitality Management California State Polytechnic University, Pomona 

Pioneer Award
Michael Lonteen, CEC, Custom Culinary, Inc.

President’s Awards
Darryl L. Holliday, Louisiana State University
Robin Schempp, Right Stuff Enterprises
Robert Danhi, Chef Danhi & Co., Mortar & Press
Chef Kurt Stiles, Pure Living

Student Culinology®  Competition
First Place:  Johnson & Wales University - Providence
Second Place:  University of Cincinnati 
Third Place:  University of Guelph

Culinology Expo Product Award
Danisco USA, Inc. with House Made Macaroni and Cheese with Wisconsin Cheese Trio and Crispy Bacon

Culinology® Poster Presentation Awards
Scientific Research:  Student Member
“Nutritional Benchmarks in Domestic Wild Caught Shrimp vs. Imported Shrimp,” Sara Menard, Alisa Todd, Lucina Lampila.
Department of Food Science, Louisiana State University 

Scientific Research:  Professional Member
“The Preservation of Artisan Flavor Profiles in Feta Cheese,” Adam Busby, CMC, The Culinary Institute of America and Sharon McEvoy, The National Food Lab 

Innovative Concept:  Student Member
“Creating a Cost Effective Reduced Meat Patty with Improved Nutritional Profile,” Darryl Holliday and Dr. John Finley.
Louisiana State University

Innovative Concept:  Professional Member
“Student Run Gardens at The Culinary Institute of America Advance Sustainable Practices and Provide Experiential Educational Opportunities in the Culinary Sciences,” Chris Loss.
The Culinary Institute of America   

2009  

Lifetime Achievement Award
Nick Spinelli, Jr., CEC, Kraft Foods Global

Pioneer Awards
John L. Csukor, Jr., KOR Food Innovation

President’s Awards
Aubrey Coffee, Ph.D., Clemson University
Bob Davis, Max & Erma’s and Damon’s

Student Culinology® Competition
First Place: University of Cincinnati
Second Place: Johnson & Wales University- Providence
Third Place: Louisiana State University

Culinology® Expo Product Award
Fire Roasted Pork with Cherry Mole by Oregon Cherry Growers, Inc.

Culinology® Poster Presentation Awards
Innovative Concept by a Student Member  
"The Creation of a ‘Brisket Filet’ from Brisket Using Trans-glutaminase," Darryl Holliday, John Finley, K. McMillin. 
Louisiana State University  

Scientific Research by a student Member 
"Physiochemical and Sensory Studies on Irish Grown Organic and Conventional Tubers,"Clare Gilsenan, Roisin M. Burke, Catherine Barry-Ryan. 
Dublin Institute of Technology  

2008

Lifetime Achievement Award
Robert Okura, The Cheesecake Factory, Inc.

Pioneer Awards
Stephen Giunta, Cargill
Christopher Loss, The Culinary Institute of America

President’s Awards
Jason Gronlund, McIlhenny Company TABASCO® Brand Products
Allison Rittman, CRC, Culinary Culture
Hans Schade, High Result Solutions

Student Culinology® Competition
First Place: Johnson & Wales University- Providence
Second Place: University of Cincinnati
Third Place: Mississippi University for Women Culinary Arts

Culinology® Expo Product Award
Pan Seared Alaskan Wild Salmon by Darifair Foods, Inc.

Culinology® Poster Presentation Awards
Scientific Research by a Professional Member
“Improving Understanding of Agriculture Production, Food Preparation, and Nutrition through a Summer Camp for Children 8-12 Years Old,” Sylvia Byrd, Alma Hill, Dr. William Mikel.
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University

Scientific Research by a Student Member
“Food Anxiety when Eating Out:  Does the Food Allergic/Intolerant Guest have Cause for Concern?” Denis Kelly, Dr. Karen Casey. 
School of Culinary Arts and Food Technology, Faculty of Tourism and Food, Dublin Institute of Technology

Innovative Concept by a Student Member
“Preliminary Sensory Evaluation of Original and Modified 15th Century English Gingerbread Recipe,” Lisa Fuller, Jessica Glass, Erin Hiller, Alan Martin, Katie Queen, Anna Claire Vaughn, Aubrey Coffee.
Department of Food Science and Human Nutrition, Clemson University

2007

Lifetime Achievement Award
Michael Minor, Custom Culinary

President’s Award
Kevin Anderson, Burger King Brands
Carl Borchgrevink, Michigan State University

Student Culinology® Competition
First Place: University of Cincinnati
Second Place: Mississippi University for Women Culinary Arts Institute
Third Place: Cornell University

RCA Tradeshow (Culinology® Expo) Product Award
Flavor Wands by Firmenich, Inc.

Culinology® Poster Presentation Awards
Research by a Professional Member: Marge Condrasky with Julie Flood, Jenny Ledikwe, Barbara Rolls (Clemson University)
Research by a Student Member: Rachel Coury with Jon Garner, Davis Jaeger, Terolyn Nesmith, Jaimee Park (Clemson University)
Innovative Concept by a Professional Member: Aubrey Coffee (Clemson University)
Innovative Concept by a Student Member: Michael Nigh with Lauren Brewer, Alex Clifford, Aubrey Coffey, Lisa Fuller (Clemson University)

2006

President’s Award
Michael Cheng, Southwest Minnesota State University
Dolf De Rovira, Flavor Dynamics

RCA Tradeshow (Culinology® Expo) Product Award
Ready-to-Use Hollandaise by Darifair Foods

Culinology® Poster Presentation Awards
Research by a Professional Member: Rob Brannan with G. Saum (Ohio University)
Research by a Student Member: Darryl Holliday with J. Losso, Luke Mumphrey, and Z. Xu (Louisiana State University)
Innovative Concept by a Professional Member: Kathleen Rutledge with Lauri Rottmayer (21st Sensory, Inc.)

2005

Lifetime Achievement Award
Paul Prudhomme, Magic Seasoning Blends

President’s Award
Richard Beaudoin, Impex Monteregie
Marilyn Carlson, Oberto Sausage Co.
John Matchuk, T. Hasegawa USA

RCA Tradeshow (Culinology® Expo) Product Award
Del Real Foods

2004

Lifetime Achievement Award
Jacques Pepin, chef and author

Pioneer Award
Robert E. Rich, Rich’s Foods

Culinology® Innovation Award
For Foodservice Innovation: Sweet Street Desserts Chocolate Pyramid Anglaise
For Functional Ingredient Innovation: Ariake, USA
For Menu Innovation: Aramark Rolletto’s
For Retail Innovation: Hershey’s Swoops

RCA Tradeshow (Culinology® Expo) Product Award
Fire and Ice Chocolates by International Flavors & Fragrances

Gary Holleman Award
Shirley Corriher, author

2003

Pioneer Award
Nancy Silverton, Campanile Restaurant and La Brea Bakery

President’s Award
Dolf De Rovira, Flavor Dynamics
Eric Sparks, Park 100 Foods
RCA Midwest-Chicagoland Region

RCA Tradeshow (Culinology® Expo) Product Award
Margarita Ice Cream by Wynn Star Flavors

Culinology® Innovation Award
For Foodservice Innovation: Bob Richard, Provimi Veal Co.
For Retail Innovation: Catherine Zenner, Barilla America

2002

Pioneer Award
Ben Cohen, Ben & Jerry’s Ice Cream

President’s Award
Kevin Anderson, Burger King Brands
Wendy Baskerville
Michael Cheng, MCC
Jeff Cousminer, Firmenich, Inc.
John Cuskor, CA Raisin Marketing Board
Jennifer Diamond, Firmenich, Inc.
“Chef J” Hugh McEvoy
Nina Price

Culinology® Innovation Award
John Radcliff, Smokey Bones/Darden Restaurants

Gary Holleman Award
Michael Leonard, Food Product Design magazine

2001

Pioneer Award
Michael Minor, Nestle Food Services

Culinology® Innovation Award
Tara Groves, Cinnabon
Forrest Waldo, ConAgra

Gary Holleman Award
George Sideras, SYSCO Food Services

2000

Pioneer Award
Harold McGee, author
Martin Yan, chef

President’s Award
Michele Block, Darifair Foods, Inc.
Steve Flynn, Manufacturers Chefs Group
Bill “Pops” Hahne, Eatem Foods, Inc.

Culinology® Innovation Award
Greg Grisanti, Mane USA, Inc.

Gary Holleman Award
Dan Admire, Houlihans Restaurant Group

1999

Pioneer Award
Jeff Cousminer, Firmenich, Inc.
John Folse, John Folse & Co.
Ferdinand Metz, The Culinary Institute of America

President’s Award
Gary Freeman, American Saucery
Michael Leonard, Food Product Design magazine

Gary Holleman Award
Ann Cooper, Putney Inn

1998

Pioneer Award
Graham Kerr, Kerr Corporation
Warren Le Rueth
Winston Shelton

President’s Award
Jeff Cousminer, Firmenich, Inc.
Lisa Marie Morse, The CBORD Group

Gary Holleman Award
Francis Lynch, Chef Desk

Founder’s Award
Winston Riley, Culinary Corps

Leadership Award
Givaudan Roure Flavors
Wynn Starr Flavors