About Menu Research and Development
Who we are
The Department of Menu Research and Development is a cross disciplinary group of scientists, chefs, food service operations experts, and marketing and consumer behavior experts working to better understanding our food systems and the consumers who use them.
Our Mission
The Department of Menu Research and Development conducts applied research, provides educational programs, developes online and in class/kitchen courses, and coordinates conferences and workshops.
Menu Research and Development integrates the disciplines of culinary arts, food science, marketing, and operational strategies to help food service professionals involved in R&D increase their success rate.
Our Values
The Department of Menu R&D supports the core values of the Culinary Institute of America: excellence, leadership, professionalism, ethics, and respect for diversity.
We understand that our food systems are inherently complex and dynamic, requiring multiple perspectives in order to achieve success in the eyes of the stakeholders involved in R&D.
We believe that education and integrated team development will help solve food service related problems and better serve business and consumer needs.
Our Vision
The Department of Menu Research and Development will be a leader in applied research, and provide educational programs that will help increase the success rate of Menu R&D endeavors, worldwide.
Our Advisory Committees
We are fortunate to have the shared expertise and insight from advisory committees comprised of industry leaders, cuisine experts, and world renowned scientists.
Menu Masters Advisory Committee
The Menu Masters Advisory Committee meets biannually to help ensure that learning objectives and core content of our educational programs are up to date and meet the needs of our students and the food service industry they work in.
- Tim Blaise, Director of Culinary Operations, Olive Garden
- Kelly Brintle, Sr., VP Food Service and Industrial Groups, Ventura Foods
- Dan Coudreaut, Director of Culinary Innovation, McDonalds
- David Goldstein
- Billy Jacob, Popeye's
- Becky Johnson, Senior VP, marketing and Brand Development, Brinker International
- Roger Kaplan, Operating partner, Zea's Grill
- Bob Karisny, Taco Johns International
- Brian Kolodziej, VP Culinary Innovation and Operations, Sticky Fingers BBQ
- Dean Lowden, Vice President -Support Services, Chartwells Higher Education Dining Services
- Marilyn Schorin, Ph.D., Chief Nutrition and Regulatory Officer, Yum Brands Inc.
- John Taylor, Panera Bread
- Roger Thomson, Senior Vice President Strategic Marketing, Darden Restaurants
- Jeff Zwally, Director of Menu Development, Domino's Pizza
Research Advisory Council
The Research Advisory Council meets biannually to review submitted grant proposals and help ensure our research programs are cutting edge and scientifically sound.
- Charles Bamforth, Ph.D., Professor, Chair, Department of Food Science and Technology, U.C. Davis
- Kelly Brintle, Sr., VP Food Service and Industrial Groups, Ventura Foods
- Adam Busby, CMC, Director of Education, Culinary Institute of America at Greystone
- Greg Drescher, Senior Director of Strategic Initiatives, The Culinary Institute of America
- Jeff Donde, VP Sales and Marketing, Stockpot Custom Creations
- Mark Erickson, VP, Continuing Education, The Culinary Institute of America
- Victor Gielisse, CMC, Associate V.P., Industry Solutions Group, The Culinary Institute of America
- Joseph Hotchkiss, Ph.D., Professor, Chair, Department of Food Science and Technology, Cornell University
- Stacey Kirkbride, Market Intelligence, Nestlé Professional
- Chris Loss, Ph.D., Director of Menu R&D, The Culinary Institute of America
- Harold McGee, Author and Food Expert
- Peter Rainsford, Ph.D., V.P. Academic Affairs, The Culinary Institute of America
- Laura Tordella, Sr. Marketing Manager , The Coca-Cola Company
- Sylvia Wulff, V.P. Marketing, Tyson Foods
