Chef Stephen Giunta Receives Pioneer Award
Cargill Chef Honored by Research Chef Association
FOR IMMEDIATE RELEASE: March 17, 2008
Contact: Greg Standifer 316-352-5147
WICHITA, Kan. – Chef Stephen Giunta, a certified master chef and culinary director of Cargill Meat Solutions’ Culinary Innovation Center (CIC), received the Pioneer Award from the Research Chefs Association (RCA) in recognition of his food industry leadership and his pioneering spirit in combining culinary craftsmanship with food science.
Chef Giunta accepted the award at the RCA’s annual conference and Culinary Expo in Seattle, Wash., on Saturday, March 8, 2008.
“I’m honored to receive the Pioneer Award,” said Chef Giunta. ”The chefs and food scientists who’ve won this award in the past are an inspiration to all of us in the culinary profession. It’s a privilege to be in their company and to be part of a Cargill team that’s dedicated to creating great eating experiences.”
Past winners of the Pioneer Award include nationally recognized chefs and food industry leaders:
- Graham Kerr, Emmy-nominated host of The Galloping Gourmet and James Beard Foundation award winner.
- Ferdinand Metz, certified master chef and president emeritus of the Culinary Institute of America. In 1995, Metz was named one of the fifty most powerful people in the industry by Nation's Restaurant News.
- Robert E. Rich, frozen-food pioneer who invented the first nondairy whipped topping in 1945, which launched Rich Products Corporation.
Chef Giunta is one of only 61 certified master chefs in the United States. Before joining Cargill, Chef Giunta worked in a variety of venues – including restaurants, hotels, country clubs and the White House. During the Reagan administration, Chef Giunta prepared personal meals for President Reagan and Mrs. Reagan.
As culinary director of the CIC, Chef Giunta is part of a 65-person research and development team and creates menu items and grocery store products for restaurants and grocery stores around the world.
Cargill Meat Solutions expanded their research and development facility in August 2006 with the creation of the CIC. In addition to the CIC, the facility features an analytical laboratory, evaluation kitchen, sensory kitchen, pilot plant and display case room.
“We’re proud of Chef Giunta’s honor,” said Scott Eilert, vice president and director, meat technology development, Cargill. “His Pioneer Award reinforces the great work that he is doing to advance the culinary profession.”
In the photo, Chef Giunta presents a cooking demonstration during a seminar at the RCA’s 2008 annual conference in Seattle. A high-resolution version of the photo is available upon request.