RCA 2008 Awards Winners Announced

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

RCA 2008 Award Winners Announced at Luncheon in Seattle

ATLANTA (April 22, 2008)— 

Research Chefs Association (RCA) announced its 2008 award winners at the RCA Annual Luncheon on March 8 at the Sheraton Seattle Hotel, during the association’s Annual Conference.   The RCA is the leading organization for food product development professionals including research chefs, food scientists, and Culinology® professionals, and is committed to the advancement of Culinology - the blending of culinary arts and food science. 

Each year, the association presents awards that recognize the most dedicated members and the industry’s most influential players.  This year the RCA also awarded the top authors of its Culinology Poster Presentations, recognized the “attendee’s choice” for favorite Culinology Expo product, and held a Student Culinology Competition in which five student teams competed for first prize.

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

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

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

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
Darifair Foods, Inc. (Pan Seared Alaskan Wild Salmon)

Culinology Poster Presentations
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

BIG Beef Innovation Contest Winner
Gene Gagliardi (Texas Hold’em)

The 2009 RCA Annual Conference and Culinology Expo is scheduled to take place next March in Dallas, Texas.
 
Photos are available upon request by contacting Anneliese Doyle.

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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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