RCA 2008-09 Election Results

For Immediate Release       Contact:  Anneliese Doyle   (678) 303-2968 x7 

RCA Elects New Board of Directors

ATLANTA (April 4, 2008)—   The Research Chefs Association (RCA) has announced the results of its recent Board of Directors election for the 2008-2009 term. 

"This association is fortunate to have yet another distinguished Board of Directors who can provide continued leadership for RCA members and committees," stated RCA Executive Vice President Jim Fowler, CAE. 

2008-2009 Board of Directors

President  
Stephen A. Kalil, CEC, CRC    
Sr. Group Manager, Culinary Arts & Sciences/Exec. Chef, Frito-Lay

Vice President
Janet Carver          
Culinary Group Leader, National Starch Food Innovation

Treasurer
Harry J. Crane          
Executive Chef Culinary Resources & Strategy, Kraft Foods Global

Secretary
Charles Hayes, CEC, CRC       
Vice President of Food and Beverage Design, Cara Operations Ltd.  

Immediate Past President 
John D. Folse, CEC, AAC         
Owner/Executive Chef, Chef John Folse & Company
Kevin Anderson          
Director of Global Product Development, Burger King Brands, Inc.

Marilyn Carlson
Sr. Manager, Research & Development, Oberto Sausage Company

Michael Cheng          
Director/Associate Professor, Southwest Minnesota State University

Robert Danhi          
Executive Chef, Chef Danhi & Company

Bob Davis
Corporate Executive Chef, Max & Erma’s Restaurant, Inc.

Dianna Fricke, CRC, CWPC     
Corporate Chef, Smithfield Innovation Group

Thomas Sadler
Vice President/CCO, Hurricane Brand Holdings

Steve Schimoler
Chef / Owner, Crop Bistro & Bar

Kurt Stiles
Executive Chef & CEO, Intelligent Ingredients

Brian Yager
Product Development Director, Sojo Foods

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Founded in 1996, the RCA has rapidly grown to approximately 2,500 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.  RCA is the premier source of culinary and technical information for the food industry, and is committed to the advancement of Culinology® –the blending of the culinary arts and food science. 

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