During the ICCA 5th Anniversary Summit in Newport, Rhode Island four board members retired from their position and four new ICCA members have been elected to fulfill the first of possible two, two year terms. The new board members were installed during the event that showcased New England cuisine during the three day action-packed educational Summit. For more information on the ICCA Summit read:
- News from the ICCA 5th Anniversary Summit Read the article.
- Log from the 5th Anniversary Summit Road Trip Read the article.
The new board members that have been elected to the board of directors include: Debra Olson – Sr. Manager Product Development, Golden Corral Corporation Rick Wolff – Director of Culinary Standards/ Corporate Chef, HMS Host Bill Powell – Senior Culinary Director, Longhorn Steakhouse Oona Settembre – Director/Culinary R & D, On The Border Mexican Grill & Cantina The officers for the 2007 – 2008 term include: President – Kurt Hankins, Sr. V.P. Menu Development/Innovation, Applebee’s International Vice President – Bill King, V. P. of Culinary Development, McCormick & Schmick’s Seafood Restaurants Treasurer – Julie Reid, Vice President Culinary, Ruby Tuesday Secretary – Michael O’Donovan, former VP Global Research & Development from Dunkin’ Brands, Inc.
“I am thrilled to be invited to be a board member of the ICCA and I look forward to having the opportunity to share input on some of the key decisions to be made,” stated Oona Settembre, Director, Culinary R & D from On The Border Mexican Grill & Cantina. “It is and exciting opportunity to be more involved in this young organization as it celebrates its 5th Anniversary.” The retiring board members that were honored and recognized for their dedication to the board included Bob Okura, Corporate Chef from The Cheesecake Factory who has been involved since the first advisory board meeting that established the ICCA. Okura also held the office of vice president for two consecutive terms. Jeff Van Hanswyk from IHOP has been a board member for five years and held the office of president for the maximum of two terms. Paul Carr, Corporate Executive Chef – Senior Director of Culinary for ARAMARK Corporation held the office of Secretary for two terms. The final retiring board member is Brian Kolodziej, Culinary Director for Sticky Fingers Ribhouse. All four board members played an instrumental part in the foundation for the association during the formative years. The ICCA Summit is the largest annual gathering of the association and the goals include networking with peers and providing educational programs customized for the highest ranking culinarian from the nation’s top 200 chains. One highlight of the event is the Culinary Road Trip where ICCA members were immersed in sea and land activities through the nation’s smallest state. The tours included; harvesting lobsters, visiting oyster farms, organic vegetable farms, fishing for striped bass and a visit to a mussel processing plant. Experts from the USDA, FDA, Harvard and the University of Minnesota discussed new research studies and what items seem most likely to be in the news surrounding food and nutrition. A representative from Datassential showcased new research on trends and chefs from the Northeast region conducted demonstrations on New England cuisine. The 5th Anniversary ICCA Summit concluded with the dedication of a custom at creation from Guy Buffet. The original art titled “Creative Cooking by the Sea” depicts the artists glimpse into the corporate chef’s world. From the ICCA logo on the kitchen counter to the sailboats and lighthouses found throughout Newport’s harbor, this painting truly captured the ICCA 5th Anniversary Summit. “It was an honor to serve as past president of the ICCA and work with this dynamic board of directors,” stated Jeff Van Hanswyk. “We have accomplished most of the goals included in our five year strategic plan during the past two years and have set a course for a very bright future for the ICCA.”
The board of directors includes: International Corporate Executive Chefs Association Board of Directors 2006 – 2007 Kurt Hankins, Sr. V.P. Menu Dev’t/Innovation, Applebee’s International Michael O’Donovan, V. P. Global Research & Development, Dunkin” Brands, Inc. Debra Olson, Sr. Manager Product Development , Golden Corral Corporation Rick Wolff, Dir. Culinary Standards/ Corporate Chef , HMS Host Philip Costner, Chief Operating Officer, la Madeleine Bakery Café Bistro Bill Powell, Senior Culinary Director , Longhorn Steakhouse William King, Vice President of Culinary Development & Training, McCormick & Schmick’s Seafood Restaurants Dan Coudreaut, Director of Culinary Innovation, McDonald’s US Oona Settembre, Director, Culinary R & D , On The Border Mexican Grill & Cantina Julie Reid, Vice President Culinary, Ruby Tuesday