Research Chef Group Honors Cargill Chef

In recognition of his food industry leadership and his pioneering spirit in combining culinary craftsmanship with food science, Chef Stephen Giunta, a key member of a 65-person research and development team that creates menu items and grocery store products for restaurants and grocery stores around the world at Cargill Meat Solutions' Culinary Innovation Center (CIC), received the Pioneer Award from the Research Chefs Association (RCA).

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; and Robert E. Rich, frozen-food pioneer who invented the first nondairy whipped topping in 1945 and founder of Rich Products Corp.

As one of only 61 certified master chefs in the United States, Giunta worked in a variety of venues - including restaurants, hotels, country clubs and the White House -- prior to joining Cargill. During the Reagan administration, he prepared meals for the President and Mrs. Reagan.

Cargill Meat Solutions expanded their research and development facility in August 2006 with the creation of the CIC, a facility which also features an analytical laboratory, evaluation kitchen, sensory kitchen, pilot plant and display case room.

A subsidiary of Cargill, Inc., Cargill Meat Solutions is one of the largest fresh, frozen and value-added beef, pork and turkey suppliers in the country.
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