RCA 2010 Award Winners Announced at Luncheon in Phoenix

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

RCA 2010 Award Winners Announced at 
Luncheon in Phoenix

ATLANTA (April 19, 2010)— 
 
Research Chefs Association (RCA) announced its 2010 award winners at the RCA Annual Luncheon on March 20 at the Hyatt Regency Phoenix 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 six student teams competed for first prize.
 
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)
 
Pioneer Award
Michael Lonteen, CEC (Custom Culinary, Inc.)
 
Lifetime Achievement Award
Dr. Jerald Chesser, CEC, FMP, CCE, AAC (The Collins College of Hospitality Management California State Polytechnic University, Pomona)
 
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. (House Made Macaroni and Cheese with Wisconsin Cheese Trio and Crispy Bacon)
 
Culinology Poster Presentations
Scientific Research by a 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
 
Scientific Research by a 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
 
Innovative Concept by a 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
 
Innovative Concept by a Student Member
 
"Creating a Cost Effective Reduced Meat Patty with Improved Nutritional Profile" Darryl Holliday and Dr. John Finley
Louisiana State University
 
The 2011 RCA Annual Conference and Culinology Expo is scheduled to take place next March in Atlanta, Georgia.
 
Photos are available upon request through Anneliese Doyle at adoyle@kellencompany.com.
 

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Founded in 1996, the RCA has rapidly grown to approximately 2,000 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.