The Research Chefs Association announced its 2017 board of directors. The newly elected and continuing officers and directors began their term as of March 18, 2017, and include:
PRESIDENT
Jason Behrends, Ph.D., CCS
R&D Director of PDM Business Strategy
Tyson Foods, Inc.
Springdale, Arkansas
VICE PRESIDENT
Anh Nguy
Principal Culinologist
Ingredion Incorporated
Bridgewater, New Jersey
TREASURER
Paul Rockwell, CEC, CFS
Executive R&D Chef
Diversified Foods & Seasonings
Madisonville, Louisiana
SECRETARY
Justin Kanthak
Account Director
Griffith Foods
Bartlett, Illinois
IMMEDIATE PAST PRESIDENT
Catherine Proper, CEC
Senior Director Product Development and Quality Assurance
SUPERVALU, Inc.
Eden Prairie, Minnesota
Gerrie Bouchard, CRC, MBA
Director of Marketing
ADM/Eatem Foods
Vineland, New Jersey
Amanda Bushong
Director of Merchandising
Kansas City State Co.
Kansas City, Missouri
Erich Chieca
Culinary Sales Manager—National Accounts
Lactalis Culinary
Commerce Township, Michigan
Jeff Cowles, CCS
Director of Culinary Sales
SugarCreek
St. Simons Island, Georgia
Stephen A. Kalil, CEC, CRC
Director of R&D, Global Executive Chef
PepsiCo
Plano, Texas
Jaime Mestan, CSC
Director of Bistro Products
Vienna Beef Ltd.
Chicago, Illinois
Nelson Serrano-Bahri
Vice President & Executive Chef
Puerto Rico Food Innovations, LLC
Guaynabo, Puerto Rico
Kami R. Smith, C.E.P.C.
Director of Culinary Showcasing
Pecan Deluxe Candy Company
Dallas, Texas
Rosemary Trout, MS, Food Science & Biotechnology
Department Head, Culinary Arts and Food Science and Instructor of Food Science
Drexel University
Philadelphia, Pennsylvania
Barbara Zatto
Shoreline, Washington
Mark Hughes
President
Anderson Partners Food Ingredient Marketing
Omaha, Nebraska
BOARD ADVISOR
Allen Freed
President
AJ Freed, LLC
Tucson, Arizona
News and information presented in this release has not been corroborated by WTWH Media LLC.
