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- Pamela Marcus, FONA Market & Consumer Insight Lead
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- Jolene Cram introduces Pamela Marcus to the workshop attendees.
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- CM Barnes from Gold Coast Ingredients discusses the first workshop with Alan Gilmore from Simplot.
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- Kathy McBride and Sandy Clark from Basic American Foods are ready for the workshop to begin.
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- Tyler Greeson, Beau Guthrie and Ark Anantachote from HB Specialty Foods are ready to brainstorm!
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- Jolene introduces Janet Carver, President of RCA.
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- Janet and her assistant, Agnes, get cooking for the Culinology Workshop.
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- Janet discusses recent innovations in foods.
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- Culinology workshops are great for sampling!
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- Jay enjoys the workshop.
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- Attendees are ready to taste some of the samples Janet and Agnes prepared for the Culinology workshop.
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- Shawn takes a break outside while the workshops are underway.
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- Dee, Chuck and Tyler try the culinology samples.
Workshop 1: Generating New Ideas- Tips and Techniques by Pamela Marcus, FONA Market and consumer Insight Lead
- This session helped introduce some basic techniques and tools, such as Edward de Bono’s Lateral Thinking™, which helps individuals, teams, and companies solve tough problems and create new products, processes, and services. This ideation presentation prepared attendees to brainstorm with their team to generate new ideas.
Workshop 2: Moving from Trends to Development to Market by Janet Carver, RCA (Research Chefs Association) President
- Janet has been in the Consumer Solutions & Product Innovations division of National Starch Food Innovation for 20 years. She graduated from Peter Krump’s NY Cooking School and has been active with the RCA for 11 years. She also consults with many of the world’s finest chefs on the usage of NFSI Starches.
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