For Immediate Release Contact: Anneliese Doyle (678) 303-2968 x7
RCA Honors Memory of Board Member Bill “Pops” Hahne
Association Initiates the Bill Hahne Memorial Scholarship Fund
ATLANTA (July 10, 2008)—
The Research Chefs Association (RCA) proudly announces the founding of the Bill “Pops” Hahne Memorial Scholarship Fund, a fund initiated by RCA to honor the many contributions of Bill Hahne to the association.
Known fondly as “Pops” among the RCA community, Hahne was a founding member of the association and served the RCA throughout the years in various leadership roles, including president, treasurer, and long-time board member. His commitment to building the association and broadening the influence of Culinology® was evident to all in the industry. In addition, he helped to establish the Research Chefs Foundation (RCF) and served as director since its inception in 2002. Hahne had most recently served as chef/culinologist with First Choice Ingredients, and is greatly missed by friends and family.
The RCA presented a $10,000 check earlier this year to the foundation to initiate the fund, and members have since made additional contributions in Hahne’s honor. The RCF plans to award educational scholarships with monies provided by the Bill Hahne Memorial Scholarship Fund.
The Research Chefs Foundation, a 501(c)(3) corporation, was founded in 2002 to help achieve the RCA mission: Defining the future of food® through Culinology® and the development of its practitioners. The foundation provides financial assistance in the form of scholarships to qualified students and professionals pursuing higher learning and continuing education in Culinology, culinary arts, and food science. The foundation is proud to make educational opportunities possible for a greater number of students and food industry professionals who are committed to Culinology.
For additional information about the Research Chefs Foundation please visit www.culinology.org/foundation, or contact Anneliese Doyle at RCA Headquarters.
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Founded in 1996, the RCA has rapidly grown to approximately 2,500 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® –the blending of the culinary arts and food science.
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