RCA to Honor Julia Child at The James Beard House 

The Research Chefs Association is proud to present a special event and innovative dining experience honoring Julia Child, entitled “Julia, The Original Celebrity Chef,” will be held October 23-24, 2025, in New York City at the historic James Beard House.

This exclusive event will celebrate the culinary talents of RCA members and benefit both the RCA and The James Beard Foundation.

We have begun final details and planning for RCA's Julia Child tribute dinner at The James Beard House, this October.  Sponsorship opportunities for the event have closed and all tickets have been sold. If you have interest in sponsorship for our dinner in 2026, please contact Chef Jerry McDonald at jmcdonald@midasfoods.com.

Wiley E Bates III, Pepsico

Chef Wiley Bates III stands at the intersection of culinary innovation and compassionate leadership, bringing over 25 -years of diverse culinary experience to PepsiCo. With a foundation built in high-caliber settings from 5-star fine dining to quick-service restaurants, Bates has left an indelible mark across the industry, including pivotal roles at Pizza Hut, Dave & Busters, and Starwood Hotels, along with founding the successful WEBIII Culinary Provisions. Wiley's culinary excellence is recognized not only by his gold medal with the United States Culinary Olympic team but also through his dedication to mentoring the next generation, having facilitated nearly $250K in scholarships. His philanthropy extends globally, significantly impacting educational opportunities for the Imani Melele Children of Uganda. Beyond his professional pursuits, Wiley is deeply committed to exploring cultural expressions through food and beverage, alongside his wife, and cherishes family moments, especially watching his son's collegiate baseball games in Arkansas. Living by George Bernard Shaw's words, "There is no sincerer love than the love of food," Chef Bates embodies a passion for Culinary Arts that nourishes, inspires, and transcends.

Julia Child Memory: Julia Child was the larger-than-life figure on our classic large, boxy, and featured wood-paneled cabinet TV. When we could move the antenna, and essential aluminum foil just right, we could catch a taping of “The French Chef”.

As a kid who felt most at peace in the kitchen with my elders, I would dream to one day be able to have so much abundance of ingredients and offerings at my fingertips to eat, cook and share. Julia was my go-to voice when standing in the kitchen chopping home grown tomatoes for my Dad. Those tomatoes were always for chili, but I perfected my Julia voice by the time I grew up. She was a balance of familiar comfort and opulence in all she did.

I celebrate her for helping me to see how big the world was, could be and became for an inner-city kid who dreamed far beyond his reach to taste his way though the world. So glad I got the antenna to work! Forever grateful Lady Child.

Jeremy Choo, Kings Hawaiian

Chef Jeremy Choo is a Senior Innovation Pastry Chef at King’s Hawaiian who was born and raised on the island of Maui, Hawaii. As a third generation chef in his family, Chef Jeremy chose his career path early on. “At a very young age, I knew I wanted to be a chef, especially so that I won’t go hungry.” He started his culinary career with Roy’s restaurants while attending the University of Hawaii, Maui College Culinary Arts and Baking Program. From there he realized his passion for the Pastry and Baking Arts that was instilled in him from World Champion Pastry Chef Stanton Ho. Chef Jeremy continued his training in France where he staged at the famous Plaza Athenee Hotel in Paris, Maison Bouillet Patissere in Lyon and Sugar Art with Chef Stephan Klein in Belfort. He has also worked for top luxury hotel chains (Ritz Carlton, Wynn Resorts, Four Seasons, & JW Marriotts) and continually travels around the world to further broaden his culinary knowledge.  

At King’s Hawaiian, Chef Jeremy developed and launched multiple items for grocery retail & food service applications. He was instrumental in establishing a new quick service concept in Georgia – Hello Hilo. Chef Jeremy is currently a WorldChef Certified Master Pastry Chef by the World Association of Chef Societies, a Certified Executive Pastry Chef by the American Culinary Federation and a Certified Research Chef by the Research Chef Association. 

Julia Child Memory: My favorite Julia Child quote is “A party without cake is just a meeting.”

Growing up in Hawaii, my connection to food was always deeply rooted in family, culture, and the land. But it wasn't until I discovered Julia Child and reading up on her in culinary school, that I truly began to understand the artistry and discipline behind professional French cooking. Watching her unapologetic enthusiasm on her tv shows, her fearless approach to technique of flipping an omelet, and her ability to make French cuisine feel both approachable, elevated and delicious are things lit a fire in me.

Julia didn’t just teach me how to make a perfect soufflé or butcher a duck, she taught me how to trust myself in the kitchen. Her confidence gave me the courage to learn more about blending classical French technique with the bold, diverse flavors of Hawaii. Which gave me the foundation of creating dishes that honor both tradition and innovation. She reminded me that cooking is not just about recipes, it’s about passion, perseverance, and performance.

Her legacy continues to shape my career, pushing me to honor my roots while always exploring, always learning. For that, I’m endlessly grateful to what she gave us Chefs.

Chris Koetke, Ajinomoto

Chef Christopher Koetke, CEC CCE HAAC, is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc.  He was the executive chef at Les Nomades in Chicago for five years and worked in top restaurants in France, Switzerland and the US. He formerly served for 20 years in culinary education as the executive director of the Kendall College School of Culinary Arts, in Chicago, and vice president of culinary arts for Laureate International Universities, where he was responsible for strategic leadership of culinary arts programs at 48 campuses in 12 countries.  Koetke is a well-known expert on culinary matters, especially given his global travels experimenting with ingredients and flavors worldwide and his knowledge of amino acids as flavor elements. In 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream both within foodservice operations and education and serves as the Chair of the Feed the Planet Committee of Worldchefs.  

Koetke has a MBA from Dominican University and a BA in French literature from Valparaiso University. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, alumni achievement award from Valparaiso University, and Worldchefs Educator award.  He hosted his own national TV cooking show on the LiveWell Network for almost 5 years, written for prominent newspapers and trade publications, and co-authored a well-known culinary textbook, “The Culinary Professional”.

Julia Child Memory: For me, Julia Child represents not only a luminary who shaped the American culinary psyche but a true professional as evidenced by a caring and generous spirit.  Early in my career (maybe 15 years old?), I wrote to Julia to ask her professional advice. To my surprise, she responded with encouragement and wisdom.  We continued to correspond over the next couple of years.  I even met her in person and her warmth and humanity is something I will never forget.  Julia helped me believe in myself and foster a dream to cook in the finest restaurants in France which I did several years later.  She was pivotal to my career for which I am eternally grateful. 

Nick Landry, Summit Hill Foods

Chef Nicholas “Nick” Landry, a native of Abbeville, Louisiana, is a proud graduate of the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, where he earned his Bachelor of Science in Culinary Arts. From the beginning of his culinary journey, Chef Landry immersed himself in every facet of the industry—from catering and restaurants to country clubs and luxury resorts.

His impressive career path includes prestigious roles at The Ritz-Carlton Resort and Spa in St. Thomas, U.S. Virgin Islands; The Westchester Country Club in Rye, New York; Bruce Foods Corporation; and Cajun Maritime, LLC. Chef Landry has also had the unique privilege of working under three Certified Master Chefs, sharpening his skills and deepening his industry expertise.

For over a decade, Chef Landry has been a key leader at Summit Hill Foods, serving as Culinary Development Chef and Director of Culinary & Business Development. In this role, he collaborates with National Accounts, Industrial and Broadline partners, and Retail clients to craft innovative, trend-forward menu concepts. He draws on extensive experience in research and development, working closely with food scientists and commercialization teams to bring culinary ideas from concept to shelf or plate. His work involves deep menu analysis, trend forecasting, white paper development, and strategic collaboration with sales and marketing teams.

Beyond product and menu innovation, Chef Landry plays an instrumental role in business development—leveraging his industry network to cultivate new business opportunities and strengthen client relationships across the retail and foodservice spectrum.

Chef Landry is deeply committed to giving back. He remains actively involved with his alma mater, the Chef John Folse Culinary Institute, and was honored with the Outstanding Alumnus Award in 2022 by the College of Culinary Arts at Nicholls State University. He has also played a vital leadership role in the Research Chefs Association (RCA), serving over six years on the Board of Directors and Executive Committee, including roles as Secretary and Vice President. Chef Landry was awarded the Research Chefs Association Presidents Award in 2024. His focus has consistently been on the growth of the RCA and mentoring the next generation of culinary professionals—especially in educating them about the often-overlooked opportunities within the food science and product development side of the culinary industry. Chef Landry is thrilled to be a part of the 2025 Research Chefs Association Team of Chefs cooking at the James Beard House honoring Julia Child.

Chef Landry’s philosophy is simple yet powerful: set goals, stay focused, and never give up. His journey—from culinary student to industry leader—stands as a testament to the importance of perseverance, professional development, and meaningful connections. His commitment to mentorship and passion for culinary innovation continue to inspire both peers and aspiring chefs across the country.

Julia Child Memory: I remember fond memories about watching Julia Child on Television growing up and throughout culinary school. Before committing to Culinary as a career; I have fond memories of cooking along side both my grandmas and just smelling the deliciousness coming out of their kitchens.  Watching Julia cook on television and hearing her voice was just soothing and inspirational. So much that I have always enjoyed going through the her books especially; “Mastering the Art of French Cooking”. Classical French cooking as always been my cuisine of choice, second to the cuisine of Cajun & Creole. Classical French and Cajun & Creole Cuisine has some similarities in their cooking styles and techniques and being Louisiana is known for its French Cultures and Heritage, Classical French has always been dear to my heart. A few years ago, on a business trip wot Washington, D.C., I made sure to carve out sometime to visit the Julia Child Kitchen at the Smithsonian Museum and that is when it really hit me; that I chose an amazing career and Julia Child was truly my inspiration and motivation. 

Jerry McDonald, MiDAS Foods International

Jerry is an innovative Senior Executive Culinary Officer with 30 years of food industry experience and business skills that reach far beyond the kitchen. As a highly-decorated and well-respected culinarian and member of the Research Chefs’ Association, Jerry has seen success in all spheres of the foodservice industry (Independent Restaurants, Hotels, Country Clubs, Multi-Concept Operations, Chain Restaurants, and Food Manufacturing). He has a culinary degree from Columbus State Culinary and also has completed a formal apprenticeship through the American Culinary Federation. After having success in both the casual and upscale independent and chain restaurant segments, he moved to the research and development arena and has been successful in multiple food manufacturing areas. He has won multiple awards and accolades in food competitions and has developed thousands of food products, including but not limited to soups, sauces, side dishes, seasoning blends, sauce and glaze blends, bakery mixes, menu items and consumer products. Additionally, he has served as a judge for many culinary competitions, been a featured speaker, was the RCA 2025 Outstanding Achievement Award winner, has led multiple trams to cook at The James Beard House, and has contributed to many articles on food trends, food development, and food manufacturing.

Julia Child Memory: Julia Child was such a great teacher.  I remember watching her as a child and she always had a way of instilling confidence by eliminating intimidating and apprehensive feelings that most people feel when they are first learning to cook. She also made it both okay and normal to fail.  That freedom she made me feel fuels me to this day to take risks in the kitchen and allows me to be creative without hesitation. I have Julia to thank for that, along with a million other things.  

Gaetano Nardulli, Direct Food Service

Gaetano Nardulli has over 20 years of culinary leadership experience in the industry with a proven background in innovation.  As Director of Culinary for Direct Food Service, Inc, he oversees the research, product development, and manufacturing of multiple facilities in Chicago and Puglia, Italy. 

After attending DePaul University, Gaetano embraced his true passion for cooking and enrolled at Kendall College.  After receiving his degree in Culinary Arts and working at local Chicago restaurants, he made the decision to move to Italy and immerse himself in the kitchens and culture of the food he truly loved.  Upon returning to the United States, he took leadership roles in some of the preeminent kitchens of Chicago.  In 2010, he decided it was time to open a restaurant where he could put the years of learning from some of the world’s top chefs into his own vision.

Eight years after initially opening, Gaetano’s priorities had changed with his growing family taking precedence.  Gaetano accepted a role as corporate chef at Direct Food Service where he embraced the research and development side of manufacturing for the aviation industry.  Growing with the company he began his new role as Director of Culinary in early 2021 where he leads a team of motivated individuals who are committed to creating innovative products and meals for the travel and ecommerce industry.

When Gaetano is not in the kitchen or traveling for work, you can find him at home cooking simple, clean-living meals or building Legos with his two young boys and wife.  He has a passion for all things sports and is an avid fan of all Chicago teams.

Julia Child Memory: My favorite Julia Child quote is “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.”

Christina Olivarez, GNT USA

After graduating from the Culinary Institute of America in 2005, Christina Olivarez officially started her culinary career as a line cook at the MGM Grand in Las Vegas, and in only five years, worked her way up from cook to executive chef.  In 2010, Christina became the Executive Chef at Diego, a restaurant located in the MGM Grand Casino, which specialized in modern-Mexican cuisine. While working at Diego, Christina was named Eater.com’s 2012 Vegas Chef of the Year, and also participated (and won) an episode of the Food Network television series, Chopped. In 2013, Christina left Las Vegas and moved to New York to join the GNT Group, a world leader in natural food coloring solutions made entirely from fruits, vegetables, and edible plants. Her cooking philosophy involves serving food that can be enjoyed both in eating and preparing and highlighting the deliciousness of ingredients of challenging ingredients and products. She remains an active member of the Research Chefs Association.    

Julia Child Memory: As far as Julia goes, where do I start? As a kid, I was always playing with food. Sure, the plastic Fisher Price sets but I’d also be turning random stuff like Lincoln Logs into food ingredients and creating cooking shows with my brother. I attribute so much of that to not just Saturday morning cooking shows on PBS but specifically Julia Child on Saturday morning cooking shows on PBS. While it wasn’t The French Chef that was airing at the time, Julia was very present and I knew very early on to trust her as an authority on all things cooking. Cooking with Master Chefs, Baking with Julia, and my personal favorite, Julia and Jacques Cooking at Home always had me paying attention. How could you not pay attention to the witty repartee and the sage cooking advice? Julia was truly a pioneer and paved the way for so many of us to be able to do what we do. I couldn’t be more honored and grateful to be part of a team where we get to honor her and what she did for the world beyond teaching us how to cook. I could go on….

 One of my favorite pieces of Julia’s advice: “find something you’re passionate about and keep tremendously interested in it.” 

Paul Rockwell, Basic American Foods

Paul grew up in Durham, NC, where his love for food was sparked at an early age while cooking alongside his mother and grandmother. Throughout high school and college he gained hands-on experience in the culinary world, working summers and part-time in a variety of restaurant kitchens—from pizza parlors to sandwich shops to barbecue restaurants.

After earning a bachelor’s degree in business from Greensboro College, he initially pursued a career as a financial advisor with First Union Securities. However, he soon realized his true passion remained in the kitchen. He returned to the culinary world as Chef de Cuisine at Maison Lacour, a classic French restaurant in Baton Rouge, LA. Paul continued working in restaurants throughout the Southeast before deciding to further his expertise by earning a master’s degree in food technology from the University of Georgia.

Paul transitioned into the research and development space with roles at Wayne Farms and Reed Food Technology, eventually joining Diversified Foods and Seasonings, where he spent a decade as Corporate Chef. During this time, he also served on the Board of Directors for the Research Chefs Association (RCA) for 6 years, including two years on the executive committee as Treasurer.

In 2022, Paul joined Basic American Foods as Corporate Chef on the national accounts team. His passion for food extends well beyond his professional responsibilities—he remains actively involved in catering, recipe development, and cooking in his personal time. Paul's culinary style is a reflection of his diverse culinary experiences, the talented chefs he has collaborated with, travel, and the techniques he has refined throughout his career.

Julia Child Memory: My passion for food extends beyond my professional role—I continue to cater, cook, and develop recipes in my spare time. My culinary style is deeply influenced by my experiences, the chefs I’ve worked with, and the techniques I’ve honed over the years. Yet, I always find myself returning to my mother’s recipes and Julia Child’s Mastering the Art of French Cooking for inspiration.

Michael Salvatore, Bacchus Hospitality Group

Chef Salvatore is the founder of Bacchus Hospitality Group, a multifaceted Food Solutions consultancy formed in 1999.  Salvatore has over thirty-five years of culinary, management, and ownership experience. He has a strong hospitality background having spent eight years as Executive Chef with Hyatt Hotels. Michael has owned two fine dining restaurants affording him an owner’s fiscal responsibility.  Additionally, he possesses extensive product knowledge, procurement, and sourcing expertise after fifteen years as Director of Culinary Resources for Sysco.

Chef specializes in food service solutions that deliver profitable sales, a positive team atmosphere, and guest delight.  He led total project management for many large-scale events that require multiple timelines and deliverables coordinated across several companies and departments. 

Salvatore’s largest undertaking has been the rebranding of Sysco Metro NY for the geo-segment of Manhattan.  This entailed graphic concepts, product alignment, and brand equity enhancement through multiple customer-facing events and management of local Corporate Citizenship.

Casey Schallert, MiDAS Foods International

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 where she is responsible for new product development, culinary innovation, and strategic planning.  She has previously held positions at Bell Flavors and Fragrances & Nutek Food Science where she developed 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.  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 and currently sits on the Board of Directors for the Research Chefs Association.

Julia Child Memory: As a little girl, I loved to cook. I would spend hours flipping through cookbooks and magazines and watching food network completely fascinated by all the possibilities.  The first cookbook I ever bought was Mastering the Art of French Cooking. I didn’t know it then, but that book—and Julia Child—would shape the way I saw food forever. I didn’t have a lot of experience but I just loved being in the kitchen with Julia!  Julia’s voice in her books gave me the confidence to feel that I could make anything.  It always felt that she was there in kitchen with me, cheering me on and telling me to add more butter!  Still to this day I follow her advice “Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun!” 

Andrea Todd, Dessert Holdings

Andrea Todd is a classically trained pastry chef and seasoned culinary leader with over 15 years of experience in the foodservice industry. As Vice President of Culinary Customer Development at Dessert Holdings, Andrea specializes in trend-forward dessert innovation, combining artistry and strategy to surprise and delight dessert consumers.

Her journey into the culinary world began with a foundation in business and art, earning a degree in Business Administration with a minor in Art from Chadron State College. Shortly after, she took an entrepreneurial leap—purchasing a hometown bakery in Alliance, NE, with her mother. It was here that Andrea taught herself cake decorating, igniting her passion for pastry. She later honed her skills formally at Auguste Escoffier School of Culinary Arts and expanded her expertise with a Master’s in Food Business from the Culinary Institute of America in 2021.

Andrea’s early career was shaped by hands-on experience in regional restaurant chains, retail bakeries, and large-scale hotel operations. In 2014, she found her niche at CSSI Culinary + Marketing in Chicago, where she represented manufacturing companies from a culinary perspective. Her talent for bridging food innovation with business insights led her to Dessert Holdings in 2017, where she drives foodservice sales through chef-to-chef relationships and data-driven culinary strategies.

A dedicated industry advocate, Andrea is a member of the Research Chefs Association and has had the honor of cooking at the James Beard House in New York for two consecutive years. She is also an active member of the Culinary Institute of America’s Fellows Program, supporting scholarships for future culinary professionals. Passionate about mentorship, Andrea established a scholarship at Alliance High School to inspire the next generation of culinarians.

With a deep love for desserts and a keen eye for innovation, Andrea continues to push the boundaries of what’s possible in the world of pastry and beyond.

Julia Child Memory: Andrea admires Julia Child for her warm, passionate, and delightfully entertaining approach to cooking. Beyond her charm, Julia was a true trailblazer—one of the first women to be recognized and respected as an expert in the culinary world, paving the way for future generations of female chefs.

Dan Varga, The Hungarian Butcher

Chef Dan Varga is a talented chef who has won several awards for his culinary creations, is an expert at controlling food costs and managing staff and is a culinary asset. He has been satisfying appetites in Columbus, Ohio since 1996. Chef Varga began his career as the Executive Pastry Chef of Columbus’ French Loaf. The culinary trendsetter has since built a name for himself as the creator of sought-after signature dishes for restaurants like Ray Ray’s Hog Pit, Double Comfort, The Explorer’s Club, G Michael’s, The Burgundy Room, and The Refectory. He has truly honed in his skills in kitchens ranging from high-end dining to award winning barbecue. Through his unique ability to infuse flavors, cuisines, and creativity, Chef Dan has won attention from local and national press including: Best BBQ in Ohio, Food & Wine; Best Dessert Menu, Columbus Magazine; Top Five Best New Chefs, Columbus Magazine to name a few.

Currently, Dan is the Owner/Operator of The Hungarian Butcher which was named in the Top 3 Butcher Shops in Columbus, Ohio by The Columbus Monthly. Here he provides a modern twist on classic recipes he learned from his grandmother who was a Hungarian immigrant. His shop specializes in smoked and cured meats which earned him Tastemaker of the Year by The Columbus Monthly in 2023. When Dan isn’t at his shop, he’s known to sell out ticketed kitchen takeovers for fine-dining coursed meals, cooking classes and charity events showcasing his skills.

Julia Child Memory: My favorite memory of Julia Child was when she made a French style omelet, using a skillet and a hot plate while she was being interviewed on live tv.  That was a very bold and brave decision.  It showed her love of cooking and teaching others.