Get to Know the 2025 RCA Board Candidates

There are eleven (11) candidates for the 2025 RCA Board. You can vote for no more than eight (8) candidates. From the eleven candidates on the slate, the eight candidates who receive the most number of votes will be seated on the 2025 RCA Board of Directors, beginning Spring 2025. 

Please note: Changes cannot be made once you’ve submitted your ballot. Please be sure about your selections before you submit your vote.

Gregg Brickman 

 

Vision Statement

My RCA's vision is to be the most welcoming and collaborative culinary/community that inspires and supports anyone interested in culinology.

I feel strongly about community and want to give back by helping create a comfortable place for culinarians to share ideas and support one another's successes.

 In 2012, after leaving a long career in fine dining with Wolfgang Puck and starting in research and development with HOA Brands, I joined the RCA.  I found myself in a new corporate world with unique challenges and opportunities. The vernacular was different, and my new team consisted of individuals with all backgrounds in food science, food technology, sales, supply chain, marketing, operations, and quality. The RCA helped me bridge the gap and find community.

I took advantage of my membership, signing up for culinology with Jill Golden and attending all the conferences I could.  I found a group of chefs with similar backgrounds and attitudes that also desired to help and be part of a larger community. I was fortunate to have made the connections and friends I can call for advice and support whenever needed.   

In my current role with Henny Penny, I have been fortunate to have a strong support team that has allowed me to partner with a non-profit organization in Atlanta. We partnered with the Shular Institute to help inner-city kids go to culinary school at little to no cost and have donated over 350,000 dollars’ worth of equipment to the school. I also developed an all-day seminar and networking event in partnership with Cargill, Newlyweds Foods, Sugar Creek, and Woodstone to provide industry education called FCI (Forum for Culinary Innovation).  Additionally, I started a bi-monthly dine-out where corporate chefs from the greater Atlanta area meet for lunch to try new restaurants, network, and offer support to each other.

I have found that our industry can benefit from programs like these because they foster comradery and inspire creativity. My motto is: “deliver more than you promise, own your mistakes and never stop learning.”  I have grown personally and professionally since joining the RCA, and I’d like to give back some of that positive energy as a board member.  

Personal Bio

Hi there! My name is Gregg Brickman, Sr. Director of Culinary Innovation at Zaxby's. I am the first executive chef the brand has ever had, and my team and I are working to update and create an exciting menu that will work around the country.

With over 20 years of progressive experience, I have driven growth in sales, profits, and the quality of retail food service product platforms and programs for leading brands. My experience includes ten years focused on supporting chicken restaurants across QSRs, LSRs, ghost kitchens, and casual and fine dining restaurants.

Before joining Zaxby's, I was the Corporate Executive Chef/Sr. Manager of Culinary at Henny Penny Corporation, providing culinary support and expertise to distributors and corporate partners. This included product testing, menu development, and program development.

Prior to Henny Penny, I served as the Sr. Director of Culinary Innovation at HOA Brands (Hooters, Hoots Wings), where I developed and launched culinary products for 430 franchise and corporate locations worldwide. I also created three Ghost kitchen concepts and implemented systems for product specification management and store-level culinary training.

Before HOA Brands, I spent 13 years with Wolfgang Puck, starting at Spago in Los Angeles, later working at the Kodak Theatre as Executive Sous Chef, and then being promoted to Executive Chef of the Georgia Aquarium and Regional Executive Chef for the East Coast.

I currently live in Atlanta with my wife, Becky, and our two daughters, Sage, and Sena.

 Anna Cheely

Vision Statement

Over the past year and a half as a board member of the Research Chefs Association (RCA), I’ve gained invaluable skills, been pushed outside my comfort zone, and grown in ways I never imagined. I’m incredibly grateful to have been trusted, challenged, and heard by the association’s leadership. This experience has been both eye-opening and deeply rewarding, and I’m excited to continue contributing to RCA’s healthy future through innovative thinking and fostering collaboration.

The RCA has played a pivotal role in my career development, both in the food industry and at my company. More than that, it has brought immense joy and fulfillment to my professional journey, largely due to the organization’s member-driven approach, which creates a strong sense of community and support.

My vision is to inspire members and volunteers to see and embrace RCA as their organization—a place where they can thrive, continually learn, and grow. The RCA is a close-knit yet powerful network where opportunities are boundless, and learning is a constant. It exists to support members in finding their path within the food industry, addressing the gaps and needs identified by the community itself.

I see the RCA as a trailblazer among professional organizations, fostering a culture of openness and shared knowledge rather than guarding information. By encouraging this kind of collaboration, we can strengthen our community and deepen member engagement.

Through my work with the Membership Engagement Committee, I aim to contribute to membership growth by developing processes that enhance eƯiciency for our region chairs and volunteers. This will drive an increase in sponsored events and ensure a more engaging and satisfying experience for our members.

As Chair of the Membership Engagement Committee and a future member of the Executive Committee, I’m excited to continue serving this incredible organization, leading with passion, and learning even more along the way.

Personal Bio

From an early age, my love for food was inspired by my dad, who introduced me to culinary legends like Julia Child, Jacques Pépin, and Justin Wilson on PBS. This exposure ignited my fascination with the diversity of ingredients and cultures, and the shared connections that unite global cuisines.

In college, I balanced working in restaurants with being a full-time athlete, which taught me adaptability and leadership under pressure. Afterward, I pursued my passion for food at The French Culinary Institute, where I developed an understanding of the intersection between food and science, thanks to inspiring instructors like Dave Arnold. I later refined my culinary skills working at notable NYC restaurants, including Butter and The Modern. Despite these experiences, I realized that traditional kitchens weren’t where I felt most at home.

Seeking new challenges, I moved to Athens, Georgia, where I embraced southern cuisine and began teaching culinary classes at Athens Technical School. This ignited a passion for education and sharing knowledge, opening doors to future opportunities. I earned a master’s degree from the University of Georgia, deepening my expertise in nutrition, food science, and food manufacturing. During this time, I became a published author and a regular presenter at conferences, discussing topics like culinary trends, sensory science, and food science.

Currently, I work at Kalsec, a natural ingredient supplier, where I’ve developed a respected culinary approach to our products both domestically and internationally. I enjoy blending my culinary background with food science to address areas often overlooked by previous professionals.

In 2023, I was honored to be elected by my peers as a first-time board member of the Research Chefs Association (RCA). This role has been incredibly fulfilling, particularly through leading the Membership Engagement Committee, which has offered both challenges and opportunities for growth within the organization. Alongside my work at Kalsec, where I collaborate across various functions, this experience has deepened my understanding of communication, motivation, and leadership in the food industry. I look forward to leveraging these insights to continue advancing within both RCA and the broader industry. 

Howard Cantor

 

Vision Statement

My vision is to help guide the organization in becoming the premier global authority on culinary innovation, food science, and product development. I believe RCA's unique position at the intersection of these disciplines allows it to play a pivotal role in shaping the future of the food industry, and I am committed to ensuring that our members are empowered to thrive in this evolving landscape.

I envision an RCA that fosters a culture of continuous learning and professional growth. By expanding access to cutting-edge educational opportunities and partnerships, we can equip our members with the skills and knowledge necessary to lead in areas such as sustainability, health-focused product development, and food safety. Strengthening collaborations between chefs, scientists, and food industry professionals is key to bridging the gap between creativity and practicality, ensuring that innovation is grounded in feasibility, cost, and market demand.

In a world where consumers are increasingly aware of the environmental impact of their food choices, RCA must take a leadership role in promoting sustainable practices in product development and culinary innovation. I aim to help RCA champion initiatives that support eco-friendly ingredients, processes, and packaging, ensuring that our industry is not only meeting but leading the charge on critical global challenges.

By embracing innovation, collaboration, and sustainability we can position RCA to remain at the forefront of the food industry, driving positive change while fostering a thriving community of professionals dedicated to culinary and scientific excellence.

Personal Bio

With over two decades of culinary R&D expertise, I have become known for my forward thinking and innovative approach to food development. My role at Fuchs involves leading the company's culinary team as the Corporate Executive Chef to create custom seasonings and flavor profiles tailored to the needs of major food manufacturers, foodservice operators, and retailers.

Throughout my career I have honed my ability to fuse culinary creativity, market-driven insights and practical applications. Prior to joining Fuchs North America, I worked in both restaurants and corporate kitchens, working with renowned food brands and top chefs to develop signature dishes and products.

I completed my education as an ACF Apprentice at the renowned Turnberry Isle Resort under several James Beard Award Winning chefs. My extensive experience spans various culinary sectors, including fine dining, casual dining, and food product development, giving me a unique perspective on creating flavors that resonate with both consumers and chefs.

At Fuchs North America, I collaborate closely with food scientists, marketers, and product developers, blending culinary expertise with technical precision to bring bold, innovative flavors to the market. My Jove for food helps me stay in tune with food trends while continuously exploring new ingredients and culinary techniques to create flavors that not only taste great but also meet evolving consumer demands for healthier, cleaner, and more sustainable food options.

As an RCA Pioneer Award recipient, I have become a strong advocate for sustainability and ethical sourcing in the food industry. I work hard to ensure that the flavors and seasonings developed under my leadership are created with an emphasis on high-quality, responsibly sourced ingredients. This work has contributed to Fuchs North America's reputation as a trusted partner in the seasoning industry, known for delivering customized solutions that drive the success of their clients.

Barton Dewing

Vision Statement

Since joining the Research Chefs Association in 2007 to bolster my professional knowledge with a likeminded community, I have been driven by a passion to bridge the gap between culinary artistry and food science. Through the outreach of the RCA including educational sessions and conferences, I have discovered mentors that have helped me with my career growth and achieve projects that without the Culinology ® discipline would not have been achievable. As a chef, I crafted a new key lime pie, but as a Culinologist, I leveraged my understanding of food science—specifically the properties of whey—to stabilize the pie for successful product scale-up.

After earning my Certified Research Chef certification in 2009, I became deeply involved in advancing the organization by serving on the Certification Committee. During this time, I helped improve the testing process and supported the transition to an online certification platform, increasing accessibility and streamlining the process. This initiative led to greater candidate participation and ensured that our certification remained relevant in an evolving digital world. I envision Certified Research Chef (CRC) and Certified Culinary Scientist (CCS) certifications becoming the industry standards for all product development professionals, ensuring that every specialist possesses the critical blend of culinary and scientific expertise required to excel in today’s evolving food industry.

Additionally, I am committed to empowering the next generation of research chefs. I believe strongly in the importance of education, mentorship, and creating opportunities for professional growth. I envision developing expanded mentorship programs that connect young professionals with seasoned experts, ensuring they have the resources and support needed to thrive in the industry.

As a board member, I would also advocate for greater inclusivity and diversity within our community, working to ensure that the RCA represents and supports chefs and food scientists from a variety of backgrounds and cultures. This could involve outreach initiatives that broaden RCA’s reach both domestically and internationally, fostering global collaboration and innovation in food development.

In this capacity, I am eager to contribute my experience, vision, and leadership to further the goals of the RCA and ensure we remain an industry leader in the intersection of culinary innovation and food science.

Personal Bio

Chef Bart Dewing is a dynamic and innovative culinary leader with extensive expertise in research and development across a wide range of categories, including meat, poultry, seafood, baked goods, and more. His culinary repertoire covers specialty cuisines such as Italian, Mediterranean, Mexican, Regional American, Chinese, Thai, and Veg Forward.

With a diverse background, Chef Bart has successfully developed culinary creations for boutique restaurants, leading food manufacturers, and large-scale industrial operations. His portfolio features groundbreaking menus, innovative recipes, and commercialized formulas for national grocers, food services, and restaurant chains. His expertise in culinary product development is complemented by his Project Management Professional (PMP) certification, ensuring efficient project management from ideation to commercialization.

Recognized for his creativity and commitment to excellence, Chef Bart was honored with the President’s Award from the RCA in 2016. With this extensive background in culinary R&D, Food Science, and leadership, Chef Bart is eager to contribute his vision and expertise to further the goals of the Research Chefs Association as a member of its Board of Directors.

Professional Experience:

• Eastern Fish Company (Driving change from commodity seafood to value added)
• Handy Seafood (Managed over 10 R&D associates internationally)
• Ragozzino Foods (Created trends calendar for product development process)
• Seviroli Foods (Implemented Project Management Process)
• American Pie LLC (Marie Callender and Claim Jumper brands)
• Freshdirect.com (Created R&D Department)

Education & Certifications:

• Bachelor of Culinary Arts, Culinary Institute of America (1996)
• Master of Food Science, Manchester Metropolitan University (2023)
• Certified Research Chef (CRC), Research Chefs Association
• Project Management Professional (PMP), Project Management Institute

 

Sam Kressler

 

Vision Statement

Admittedly, I am brand new to the world of the RCA. I was introduced to Gerrie Bouchard at the end of April 2024. She introduced me to Charles and Jaime, and by May I was part of the Conference Planning Committee. Despite my brief tenure with the organization, a few aspects of the RCA already resonate with me.

Counterintuitively, many of the food scientists that I’ve met and worked with over the years don’t actually care that much about food. The RCA members I’ve gotten to know so far are “my people,” the kind of people I want to work AND be friends with, who share my passion for channeling a love of food into CPG innovation.

Along those lines, when I join an organization, I like to get my hands dirty. I’m appreciative of the fact that, within three months of joining the RCA, I’ve been able to have a voice, and I want to continue that momentum as a Board member. To that end, what I can bring to the board is more of what I’ve already brought to the Conference committee.

I love to learn and as such, I ask a LOT of questions. Because of my new eyes, I would bring new energy and perspective into the RCA while still maintaining respect for the roads already built. The goal is to understand how we might be able to improve process and structure for the benefit of the organization and its members, while building on existing positives.

Building community brings me joy and I have a lot of experience with it. I maintain a fairly high public profile in the natural foods world and, as such, have a large professional community that I am able to tap into for support when needed. Because I strive to treat my colleagues as friends and not just resources to drain, I am usually pretty good at wrangling energy around my projects. To wit, in my few months with the RCA, I have secured: a tour of Bayer’s global vegetable seed R+D center, a $3500 sponsorship commitment, and (if approved) several diferentiated and engaging speaker sessions for the Conference with participants from a number of high-profile businesses. One of my main goals of RCA Board membership would be to stimulate and encourage greater cross-pollination between the RCA and the natural foods space and, in the process, raise the profile of the RCA.

I have spent the past fifteen years of my career in the food world in culinary, sustainability, and CPG. Through decades of non-profit volunteering, I bring event planning and organization building experience and know-how. With my deep (and broad) professional relationships in the natural foods space, I have a community of smart, accomplished industry veterans invested in my success who I can access for support when needed. I would love the opportunity to bring these strengths to the RCA as a Board member and am excited about the chance to help grow and improve an already outstanding organization.

Personal Bio

Sam Kressler is the Founder and Principal of Stir Innovation; a culinary-driven, sustainabilitycentered CPG consulting firm focused on creating real, clean, and above all delicious food products for its clients and their consumers. Stir works with natural products brands at all levels, guiding them through the entire innovation process, including (but not limited to) ideation and bench top formulation; supply chain buildout; and all aspects of product commercialization, from scale-up through steady-state production.

Seeing the crash of 2008 as an opportunity to reassess his career, Sam left finance and found his way into the food world. He attended the French Culinary Institute in New York and subsequently received his Master’s in Food Systems from NYU, where his research focused on building sustainable supply chains for institutional food service vendors. After NYU, Sam spent the next few years working in and running farm to table food service kitchens in New York and San Francisco. In 2015, he shifted from hospitality to the CPG industry, initially managing all commercialization projects for the Udi’s, Evol, and Glutino brands; first for Boulder Brands and then, after their acquisition, with Pinnacle Foods.

Since founding Stir in 2018, Sam has been a fixture in the natural products industry as a speaker, interviewee, mentor, and competition judge. He has been nominated for and won several NEXTYs, including a 2024 win for the “Best New Organic Product.”

In addition to his professional responsibilities, Sam has served on the boards of and as an active member and advisor to numerous food and sustainability-focused organizations including: Net Impact, Slow Money, Just Food, the Good Food Accelerator, the Bayer Vegetable Seeds Culinary Council, and Naturally Boulder.

Based in the natural foods epicenter of Boulder, Colorado, Sam spends his free time hiking, trail running, fishing, and sharing the joys of Legos and Super Nintendo with his wife and two young sons.

 

Benjamin Murray

Vision Statement

I joined the Research Chefs Association (RCA) driven by a passion for uniting culinary artistry and food science. Throughout my career, from collaborating with Michelin-starred chefs to leading R&D teams, I have seen the remarkable impact of intertwining culinary creativity with scientific precision. Engaging with RCA through conferences, committee contributions, and regional activities has continuously fueled my inspiration and learning.

My vision for the RCA is to cultivate an environment where culinary creativity and scientific excellence harmonize seamlessly, enhancing our innovative capabilities. By promoting a culture that values both disciplines, we can drive significant advancements in food production and quality. This synergy is essential for RCA's growth and industry relevance.

Bringing Culinary Culture to Science Members:

I am dedicated to enriching our science-focused members with our vibrant culinary culture. Culinary inventiveness encourages bold flavor explorations and a human connection that resonates deeply with consumers. My aim is to foster opportunities for collaboration between culinary and science members, encouraging a creative mindset in both realms. This integration will lead to extraordinary products and a more cohesive, inspired RCA community.

Making a Positive Impact on the Board of Directors:

On the Board of Directors, I will draw on my diverse background and experience to enhance RCA's impact:

1. Innovation through Collaboration:
   1. Facilitate initiatives that unite chefs and food scientists in collaborative projects and dialogues, fostering innovative product developments.
2. Educational Enrichment:
   1. Support educational programs where culinary professionals share their artistry with scientists, and vice versa. This reciprocal learning will empower members to excel comprehensively.
3. Strategic Vision and Growth:
   1. Develop strategies aligning new projects with RCA's core objectives while exploring culinary and scientific frontiers, ensuring our efforts translate to market success and leadership.

Unique Qualifications:

My extensive experience in both culinary artistry and operational science uniquely positions me as a liaison between these vital aspects of our field. Possessing a strategic mindset and hands­ on expertise in both kitchen and manufacturing environments enables me to cater effectively to our members' diverse needs.

 My vision for RCA is a community where culinary brilliance and scientific rigor thrive together. Together, we can lead our industry, inspire our peers, and create outstanding food innovations. I am eager to bring this vision to the Board of Directors and contribute to our shared success.

Personal Bio

I am Benjamin Murray, currently driving Culinary Business Development at Chelten House. My academic and professional journey has been fueled by a deep-seated passion for integrating culinary artistry and food science, propelling innovation in the food industry.

Educational Background:

I possess a distinctive blend of education in classical culinary arts and food science. This dual academic foundation has provided me with the analytical skills and creative insight necessary for groundbreaking work in food production and quality.

Professional Career:

Throughout my career, I have had the privilege of working alongside Michelin-starred chefs and leading R&D teams. These diverse experiences have refined my ability to seamlessly blend creativity with precision, resulting in innovative products that exceed market expectations.

As a Culinary Visionist at Chelten House, I am spearheading the development of cutting-edge culinary solutions that cater to consumer needs and preferences. My role involves orchestrating collaborative efforts between chefs and food scientists, delivering high-quality, delicious, and commercially viable food products.

Certifications and Skills:

My career is fortified by numerous certifications in culinary arts and food science. These credentials underscore my commitment to continuous learning and professional development, ensuring I stay at the forefront of industry trends and advancements.

Successes and Accomplishments:

Key accomplishment:, in my career indude developing award-winning products that have set new industry standards. I have successfully led cross-functional teams to innovate, resulting in significant business growth and market leadership. My endeavors are driven by a commitment to excellence, creativity, and scientific rigor.

 

Why I am a Great Candidate for the RCA Board of Directors:

My unique qualifications make me an ideal candidate for the RCA Board of Directors. I am dedicated to fostering an environment where culinary creativity and scientific knowledge converge, propelling our community toward new heights of innovation.

1. Innovation through Collaboration: I aim to facilitate initiatives that unite chefs and food scientists, sparking groundbreaking developments.

2. Educational Enrichment: I will advocate for programs that promote reciprocal learning between culinary and science members, empowering all to excel.

3. Strategic Vision: My strategic mindset ensures alignment with RCA's objectives while pushing boundaries in culinary and scientific exploration.

Together, we can advance our industry, inspire our peers, and create exemplary food innovations that stand the test of time. I am eager to contribute my vision and efforts to our shared success as a member of the RCA Board of Directors.

 

Mickey Miller

 

Vision Statement

I joined the RCA in 2015 not fully understanding what RCA was about. During the first conference I attended, I fell in love with the concept of Culinology, the variety of members, trend awareness, and the overall environment.

While IFT has an important role and is certainly a place for the science of food, the environment is not always warm and is often specific to quality, food safety, and regulatory, with some focus on ingredients and equipment. The science behind making quality food safely is there but lacking the aspects of staying on trend and making great tasting products.

What I love most about the RCA is the blend of culinary and science (Culinology). I feel a warmness and camaraderie within the RCA and its members. It seems everyone here has a unique story. RCA just “fits” my personality, professional goals, and curiosity for what comes next.

It is always a great opportunity to bring more science through members and content to this already great group of Chefs and Scientists. My goal is to extend the support I have been given over the years back to the new (and old) RCA members. In doing so we will all grow and become better at what our jobs and deliver great tasting, quality food that is the on trend and always safe. I believe my extensive knowledge in processing and food science would continue to support that goal.

I would love to serve a third term (2nd consecutive) and would love to continue the work we are doing to preserve and strengthen the RCA. Regardless, I will be here for support as you have been for me. 

Personal Bio

I spent several years working for a mechanical contracting company in my previous life. During that time, I was installing food processing equipment, related piping, controls, etc. I was responsible for building the pilot plant at Bush Brothers & Company which led to a position in the engineering group as pilot plant maintenance.

Shortly after, I returned to school and obtained a bachelor’s degree in Food Science & Technology with focus on business and technology at The University of Tennessee.

After graduating, I moved from Engineering to Product Development. Since then, our company has been exploring flavorful new avenues that promote mainstream consumption of vegetable protein…eat more beans! Within my tenure at Bush Brothers, I have gained extensive knowledge in thermal processing, process improvement, and product development. I currently manage the development of several new products internally and with co-manufacturers. I am deeply involved with every step from ideation to commercialization including market research, product development (product and packaging), quality, food safety, and regulatory.

I have served as the president of the IFT Volunteer Section where I was an instrumental voice in the decision-making process leading to 2014 change in membership tier options. I have received the “Outstanding Section Volunteer” numerous times and a Certificate of Appreciation for leadership and dedication from IFT National.

My personal interests include spending time with the family, teaching them to be useful in the kitchen now that they are grown, teaching my son how to build and fix things, playing with the culinary arts, riding the Street Glide, and golfing when possible.

 

Casey Schallert

Vision Statement

The personal RCA vision statement gives me the opportunity to reflect on my journey with the Research Chefs Association and to articulate how I envision making a meaningful contribution to the Board of Directors and the RCA community.

My journey with the RCA began with a passion for making people happy through food.  I have been a member of the RCA since I was a student at the Culinary Institute of America.  Joining the RCA was a kick start to my career and has since been a platform in which I have had the opportunity to connect with like-minded professionals, share knowledge, and contribute to the advancement of our industry. My active involvement in various RCA activities, including participating in the student poster competition, attending industry events, cooking at the James Beard House representing the organization and now serving on the conference planning committee have been a key success to my career.  My goal is to have a hand in contributing the same experience with the organization to future generations.

As a member of the Board of Directors, I will be committed to leveraging my experience and insights to foster a culture of innovation, education, and collaboration within the RCA. My background in culinary arts and food science positions me uniquely to contribute to the Board’s strategic vision of blending the art of culinary and food science. I am dedicated to advocating for initiatives that will enhance member engagement, promote industry advancement, and ensure that RCA remains a leading voice in the research and development community.

My goal is to support the RCA’s mission by implementing strategies that address current challenges, identify emerging opportunities, and drive sustainable growth for the organization. Thank you for considering my vision statement. I am eager to bring my passion, experience, and dedication to the Board of Directors and to contribute positively to the continued success and impact of the RCA.

Personal Bio

Casey is a research and development professional with over a decade of experience spanning culinary arts, food science and innovation.  She currently holds the title of VP of Culinary at Midas Foods.  Most recently she served as the Senior Corporate Chef and Manager of Savory Applications at Bell Flavors and Fragrances.  With a robust background in ingredient applications, culinary sales demonstrations and innovation she has demonstrated the ability to drive business growth and foster innovation across a wide range of products.  Her career is defined by her ability to blend technical expertise with creative innovation. 

Casey’s background reflects a deep commitment to advancing the culinary and food science fields.  Her expertise encompasses new product development, formulation optimization, and strategic planning with hands on experience in various technical applications.  At Bell Flavors and Fragrances she lead a team of talented professionals, spearheaded initiatives that aligned with the latest flavor trends and customer needs. 

Her previous role as an Applied Research Chef at NuTek Food Science allowed her to focus on sodium reduction and product formulation optimization, showcasing her ability to meet stringent FDA guidelines while enhancing product flavor and functionality. Casey’s leadership extends beyond technical expertise, demonstrated through her successful management of team dynamics, strategic business development, and effective cross-functional collaboration.

In addition to her professional achievements, Casey holds an Associate's Degree in Culinary Arts and a Bachelor's Degree in Culinary Science from the Culinary Institute of America. She also holds a Master’s Degree in Food Science from Kansas State University. Her ongoing commitment to professional development is evident from her participation in FEMA’s Future Leaders Program.

Casey’s active involvement in the Research Chefs Association and the Institute of Food Technologists, coupled with her recognition as a RCA Convention Poster Winner and her role in cooking at the James Beard House Dinner representing the RCA , underscores her dedication to the industry. Her leadership skills, strategic vision, and innovative mindset make her an exceptional candidate for the RCA Board of Directors.

Casey Schallert’s blend of extensive industry experience, strategic insight, and passion for culinary excellence position her as a valuable asset to the RCA Board. Her proven track record of driving innovation and fostering collaborative growth aligns with the board's mission to advance the field and support its members. 

Mark Slutzky

Vision Statement

I am very excited to continue my journey as a Board Member of the RCA and help us continue to build and brand a world class organization.  I joined RCA back in 2006 when I was still the Chef/Owner of two market driven casual dining BBQ restaurants.  I wanted to be part of this growing movement of a more progressive organization where Chefs, Food Scientists, Marketers and other disciplines were guiding the future of American cuisine. I have now attended and participated in eight National Conventions and have been a featured speaker and presenter at the Regional Educational workshops at CIA Copia Center Napa.  It was at that event in talking to and spending time with members of the Board of Directors, RCA leaders and staff where I decided to pursue this opportunity to make an impact on our organization.

The RCA to me is all about community.   Not just the Corporate chefs and food scientists who are members, but the farmers who grow and raise our food, the marketing teams that create the demand,  the manufacturing plants who take those ingredients and make them into end products and supply chain and Sales who take those products into retail and food service outlets.  We are also a community of independent chefs and small business operators that are progressive in not just technique but in thinking about the future of food.  There are so many elements and the challenging question is “how do we find common ground for all of the community to fit in?” In the first few years I was a member, I felt that our organization did not do a great job in bringing it all together, but I have seen a great amount of change recently.

 I’ve approached the last 18 years of my career as a Corporate Manufacturing Chef the same as I did my first 18 years of my career as an Independent restaurant upscale greenmarket driven Chef, just on a different scale.  As chefs and product developers, we are all just trying to bring the best quality food to the table while always thinking of our consumers.  We also must pay attention to changing habits, lifestyles and social needs of our customers.  That is why I would love to see the RCA focus more on bringing the big and little together.  The biggest reason I became a Manufacturing Corporate Chef is to have an impact, I would love to work on a committee to bring chefs from small and big operations together in a truly impactful way to make better food that we all can be proud of.  I also think there is more that unites us than what divides us, at the end of the day it’s all about the food.

 As we build back better our organization, we also need to have a real pulse on the changing industry as well.  I would really like to spend a lot of my personal capital on being an agent of change.  As a returning Board member, I want to work on a grass roots movement in schools; Primary, Secondary and Culinary to give underprivileged students the understanding of what we do, and how they can have a meaningful and fruitful career in food. I think we can work together with their instructors and teachers as well as corporate leaders on internships and apprenticeships that will help level the playing field.   

Being a board member has been a way for me to give back to an industry that has given me so much.  I would like to continue my tenure to strengthen the relationship between big and little as well as help make the RCA a model of Corporate/Social responsibility for diversity and Inclusion.

Personal Bio

McCain Foods Director of Culinary North America, Chef Mark Slutzky has over 30 years of experience in the Restaurant and Hospitality industry.  A graduate with high honors of the Culinary Institute of America, he has worked in and run some of the most prestigious restaurants in New York and Paris. Mark has always been a proponent of New American Bistro and Green Market style cuisine emphasizing local and seasonal flavors. He was the Executive Chef of Neuman Corporate and Special Events Caterers in New York City before opening two successful casual barbecue restaurants with a heavy Sports bar and family memorabilia theme in Kingston, New York.

Mark’s passion has always been to bring the best possible food to the table.  This foundation brought him to McCain Foods over 17 years ago. His goal, while working with National restaurant chains and leading the North American Culinary team, is to help McCain Foods bring to market relevant products that deliver on great taste, ethnic and regional American flavors, health and convenience to drive meaningful consumer experiences. 

Angel Tekriwal

Vision Statement

My journey with the Research Chefs Association began during my student days when I attended an RCA webinar. This pivotal webinar led to a conversation with Jamie Mestan, the thenpresident of RCA, who recognized my enthusiasm and invited me to join the Hustlers RCA Discord group.

The Hustlers RCA Discord group has been instrumental in shaping my understanding of the industry and my place within it. This close-knit community embodies the spirit of RCA – a place where professionals at all stages of their careers come together to share insights, offer support, and foster innovation.

I'm eager to explore innovative ways to amplify RCA's message and expand its influence in the culinary science world. My vision for RCA includes:

1. Enhancing Digital Engagement: Leveraging cutting-edge digital marketing strategies to expand RCA's online presence and reach a broader, more diverse audience of potential members.

2. Content-Driven Outreach: Developing compelling, educational content that showcases RCA's expertise and value proposition to students, professionals, and industry partners alike.

3. Strategic Partnerships: Fostering collaborations with educational institutions and industry leaders to elevate RCA's profile and create mutually beneficial opportunities for our members.

4. Brand Ambassador Program: Empowering passionate members to become advocates for RCA, sharing their experiences and the organization's value proposition within their professional networks.

I believe my unique perspective as a recent entrant to the field, combined with my enthusiasm for strategic communication and community building, positions me to contribute fresh ideas to RCA's outreach initiatives. By serving on the Board, I aim to bridge the gap between established industry practices and emerging trends in professional networking and marketing.

Personal Bio

As a beverage scientist passionate about bridging culinary arts and food science, I bring a unique blend of skills and experiences to the RCA Board of Directors. I hold a Bachelor of Professional Studies in Culinary Science from the Culinary Institute of America, where I graduated Cum Laude in 2021. Currently, I serve as a Beverage Development Specialist at Botrista Technology Inc., leading end-to-end product development and fostering strategic client partnerships. Previously, as a Product Development Scientist at Endless West, I developed award-winning ready-to-drink cocktails, honing my skills in trend identification and cross-functional collaboration. My experience spans from co-founding Angel T Cakes, to conducting sensory testing projects for major food companies at Flavor360° Solutions. These diverse roles have sharpened my expertise in product innovation, market analysis, and data-driven decision-making. I hold several industry certifications, including ProChef Level 1 in Baking and Pastry Arts and HACCP accreditation. As Co-Chair of IFT's Early Career Resource Group and an active member of both RCA and IFT, I'm committed to advancing our field and nurturing the next generation of culinary professionals. My unique perspective as a young professional, combined with my comprehensive understanding of both artisanal and tech-driven innovations, positions me to contribute fresh insights to RCA's strategic direction. I'm eager to leverage my skills in product development, leadership, and cross-functional collaboration to drive RCA's ongoing success and engage with our diverse membership. I believe my blend of culinary expertise,scientific knowledge, and business acumen makes me a valuable asset to the RCA Board, capable of bridging traditional practices with emerging trends in our dynamic industry.

Will Wilbur

Vision Statement

My relationship with the RCA goes back to when I started in the product development side of the industry. I joined as a new Research Chef and eager to grow and be a part of the bigger community of Chefs developing products that were evolving the industry.

Rejoining the RCA and attending the rejuvenated conference this past year gives me passion to strengthen the brand and most importantly the Chef connections across the industry. I want to continue growing our community and culture through events and knowledge of the Research Chef side of Hospitality.

Being able to volunteer on the Student Committee brings back memories of being a student at TWU and learning about this side of the industry. I have visited TWU in the past and talked with students going through the program, wanting to continue their passion and growth in our organization to keep ourselves connected across the globe. I want to continue to grow the interest of the RCA through all our region and industry which starts with the students!

As a team leader for demos and customer trend sessions, with audiences ranging from 10 to 200, I have honed my leadership skills and deepened my understanding of the intricate balance between creativity and precision in food product development.

In addition to leading demos, I have organized culinary dine-arounds that explore and research food and culture trends across the country. These events have not only enriched my culinary repertoire but also fostered a deeper appreciation for the cultural diversity that shapes our food landscape. My commitment to continuous learning and innovation drives me to stay at the forefront of industry trends and advancements for the RCA.

As an active member of the RCA, I want to continue contributing to various committees and regional activities, including bringing back a DFW region as there are many of us here! My commitment in these initiatives reinforces my belief in the power of community and the importance of fostering connections within our industry.

I believe my experience in leading culinary teams, coupled with my dedication to exploring global food trends, uniquely joins with our brand as the RCA. I am committed to promoting excellence, cultural diversity, and innovation within the organization. I aim to make a positive impact on the Board and contribute to the RCA’s mission of pioneering the integration of culinary arts and food science.

Personal Bio

My culinary adventure began long before I stepped into any kitchen. Early morning breakfasts with my father at local diners – the clatter of plates, aroma of sizzling bacon, and ever-flowing pots of coffee. Those moments weren’t just about food; they were about connections, stories, and the magic that happens when people gather for a meal; moments etched into my soul.

In school, I traded textbooks for aprons when possible. Working at a hotel as an intern for class, then on the line at a golf club and at culinary volunteer events, the bustling kitchen became a sanctuary. The heat, the chaos, the camaraderie…it wasn’t a job; it was bliss. I’d dice onions with excitement and sear steaks with bare hands; the clock blurred as I lost myself in the rhythm of the line.

Through my career, I find my passport is a valued kitchen tool. Across continents, I’ve chased the cultural connection to food. From visiting the World’s Fair in 2015 and learning about what countries from around the world are doing to feed the planet to immersing myself in the melting pot of cultures in the UAE; there are connections to food in each part of the world. America always reminds me that food is a patchwork quilt – woven from immigrant dreams, regional pride, and the resilience of reinvention.

I have developed 200+ flavor systems, seasoning blends, dry rubs, marinades, beverage mixes, pizza toppings, ice cream bases, and even shelf stable alcoholic beverages that have launched across local grocery store shelves to global restaurant brands during my 12+ years on the product development side.

Amidst the global tapestry, my mother's kitchen remains anchor. She, a fierce Filipina, taught me that food isn't just sustenance; it's love, memory, and resilience. Adobo simmered on our stove, pancit twirled on birthdays, and Lumpia are always rolled together over the holidays. My food carries whispers of her laughter, her stories, and the taste of home.

My culinary journey is about memories forged over sizzling griddles and 5,000lb blenders. I've negotiated with spices, brokered peace between herbs, and forged alliances across cuisines. I carry cultures with me, infusing every dish with love and a story. Fellow culture wanderers, consider me – a diner-loving dreamer – for the Research Chefs Association Board of Directors. Together, we’ll stir innovation, season up industry success, and celebrate symphonies of flavor that linger long after the last bite.

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Nominations and Board Development Committee

Catherine Proper; Chair – The Pictsweet Company

Melinda Russell; Committee Member – Treehouse Foods

Jill Houk; Committee Member – Culinary Culture

Nicole Linke; Board Liaison – The Suter Company

The NBDC Committee's Mission

• Solicit and recruit candidates based on stated eligibility requirements
• Evaluate potential candidates against current and future needs of the board
• Present slate of nominees
• Assure leadership development
• Advise president and board of directors of potential appointments in the event of vacancies