2008 RCA Award Winners Announced in Seattle

The 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. 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, RCA also awarded the top authors of its Culinology Poster Presentations, recognized the “attendee’s choice” for favorite Culinology Expo product, and held its second annual Student Culinology Competition in which five student teams competed for first prize. Also, Gene Gagliardi of Visionary Design was honored as the BIG Beef Innovation Contest Winner for his hand-held Texas Hold’em grilled, frenched beef short rib.

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 Meat Solutions) 
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

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, William Mikel, Ph.D., 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, Karen Casey, Ph.D., 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.

Photos are available upon request through Anneliese Doyle (adoyle@kellencompany.com).