UACES Facebook U of A poultry science expert recognized by national Research Chefs Association
skip to main content

U of A poultry science expert recognized by national Research Chefs Association

By Ryan McGeeney
U of A System Division of Agriculture
April 2, 2019 

Fast Facts:

  • Marcy one of three individuals in nation to receive 2019 award
  • Recipients noted for their contributions to both culinary arts and food science 

(326 words)
(Download this story in MS Word format here.)

FAYETTEVILLE, Ark. – A professor and poultry expert with the University of Arkansas System Division of Agriculture has been named a recipient of the 2019 President’s Award from the Research Chefs Association, a national professional association dedicated to culinary arts and the science of food.

John Marcy

John Marcy, extension poultry processing specialist for the Division of Agriculture and instructor with the Department of Poultry Science, was named one of three recipients across the country for the 2019 award.

The association names recipients of several awards each year, with the goal of recognizing “the most accomplished, deserving professionals in the food product development industry,” according to the Research Chefs Association website.

Marcy’s award was announced at a March 20 meeting of the RCA in Louisville, Kentucky. At the ceremony, Michael S. Cheng, interim dean for Florida International University and board member-at-large for the RCA, gave a brief synopsis of the accomplishments that occasioned the award.

“As a thought-leader in the industry, both professional culinologists and students consistently turn to John for innovative ideas, thoughtful advice and lessons he learned along the way,” Cheng said. 

“I’m very thankful to the president of RCA, Dr. Jason Behrends,” Marcy said. “This is his decision.” 

From May 20-24, Marcy will help lead the RCA’s Culinary Arts Fundamentals for Food Technologists. The week-long cooking class, held in Bentonville, Arkansas, allows participants to learn both fundamental and advanced kitchen techniques kitchen techniques, as well as participate in the creation of assigned dishes. There are also lectures delivered each day. 

Marcy said the week-long cooking course concept is now in its 15th year. The course was originally offered privately for Tyson Foods in 2005; in 2009, Marcy and his collaborators began offering the courses to the public, and relocated the course to facilities at the Northwest Arkansas Community College. 

To learn about poultry science and the culinary arts in Arkansas, contact your local Cooperative Extension Service agent or visit www.uaex.edu. Follow us on Twitter at @UAEX_edu.

 

About the Division of Agriculture

The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.  

The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on five system campuses.   

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.

# # #

 

Media Contact: Mary Hightower
Dir. of Communication Services
U of A System Division of Agriculture
Cooperative Extension Service
(501) 671-2126
mhightower@uaex.edu

Top