|
|
|
> Home > About Us > Staff Bios
Staff Biographies
Dave Zino, Executive Director
As Executive Director for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for both the retail and foodservice industries within the NCBA’s Beef and Veal Culinary Center. In this role, Dave also works very closely with the NCBA’s New Product Development team in evaluating and developing new beef products.
A good portion of Dave’s time is spent traveling the country giving presentations on beef to universities, professional organizations, culinary schools and industry groups. Having authored articles in publications such as Food Product Design, Dave regularly contributes to NCBA cookbooks and is frequently quoted on television and in print as the NCBA’s culinary expert. In its November 2004 issue, Culinology Magazine chose Dave as their “Featured Chef.” Most recently, Dave was responsible for the creation of “Beef U: A Foodservice Guide to Beef,” an interactive 2-disk set designed to “train the trainer” on a wealth of beef product knowledge applicable to the foodservice industry.
Dave holds a Bachelors of Science Degree from Illinois State University and has earned three culinary certifications from Kendall College. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.
Debra Baughman, Director Test Kitchen Services
A 19-year veteran of the Beef and Veal Culinary Center, Debra’s responsibilities include scheduling and supervising recipe development testing, managing applied cookery research and editing Culinary Center recipes. In addition, as the culinary liaison for the prestigious National Beef Cook-Off®, Debra oversees all culinary aspects of the contest, which include recipe screening and editing, finalist selection and onsite support. Prior to joining the NCBA, she developed recipes and managed various projects for the Chicago-based food consulting firm, Culinary Arts & Services, in addition to consulting for major corporations such as Kraft, Quaker Oats, Weber and Gorman Publishing. Debra holds a Bachelors of Science Degree in Foods and Nutrition from Dominican University and is a member of the International Associations of Culinary Professionals.
Michaele Musel, Associate Director, Beef Demonstration Center
Michaele Musel is the Associate Director at NCBA’s Beef Demonstration Center, which is the facility for the industry to “showcase” its products to beef and veal producers, NCBA, Beef Board directors, state beef councils/affiliates, Product and Allied Industry Council members and all industry partners. The Beef Demonstration Center is also responsible for catering, featuring program recipes, industry meetings, and staff education programs. In addition, Michaele is the culinary liaison for www.BeefItsWhatsForDinner.com and the advertising added-value program, and assists in the maintenance of recipe and photo databases. Before joining NCBA, Michaele served as a consultant for the beef industry, worked as a food stylist, and performed recipe testing and development for a variety of other clients. She is a member of Les Dames Escoffier, International Association of Culinary Professionals and Research Chef’s Association. Michaele holds both a culinary and pastry certification from The Cooking and Hospitality Institute of Chicago.
Jessica Gordon, Senior Culinary Manager
As a Senior Culinary Manager, Jessica acts as the Culinary Center’s liaison to the Food Communications Departments, in addition to overseeing the center’s extensive recipe and photo database, as well as managing recipe development and cookery projects for the Culinary Center. Prior to joining NCBA, Jessica worked as a cookbook editor for a large publishing company in the Chicago suburbs for six years, working on books ranging in subjects from slow cooking, kids cooking to grilling and baking. Jessica holds a Bachelors of Science Degree in Food Science and Human Nutrition from the University of Illinois.
Heather Gerstein, R.D., Senior Culinary Specialist
As the Beef and Veal Culinary Center’s registered dietitian, Heather works closely with the NCBA’s Nutrition department analyzing nutritional data for beef and veal products and recipes; skills she gained while working as a clinical dietitian and nutrition counselor in a variety of healthcare-related settings. In addition, Heather manages recipe development and cookery projects for the Culinary Center. Heather holds a Bachelors of Science Degree in Nutrition and Dietetics from the University of Illinois. She is a member of the American Dietetic Association, Chicago Dietetic Association and Chicago Nutrition Association.
Margaret Martin, Culinary Technician
In her role as a Culinary Technician, Margaret Martin assists the Beef and Veal Culinary Center team with recipe development, testing and editing, as well as applied cookery research. Before joining NCBA, Margaret was a research and development chef for an upscale catering company in Chicago and a pastry chef in one of the city’s leading hotels. Margaret holds an Associates of Applied Sciences Degree from the Culinary Institute of America.
|
|
|