The RCASC Team

The Research Chefs Association Student Committee is a group of unlikely heroes. Everyday heroes whose daily noble acts include defending the right for delicious food, combating poor excuses for a college meal, attaining justice and equality for all foods–both tasty and healthy–and taking down boss-level school work. We are humble warriors on the search for good food. If you are looking for the same, you’ve come to the right place. Here’s a little about each of us:

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phil profile

Philip Saneski
My name is Philip Saneski and I am truly honored to be given the opportunity to serve you—in conjunction with other talented RCA students—as Chair of the newly formed RCA Student Committee. I have been working in kitchens of all different types since I was sixteen years old, and feel lucky to have been mentored by some of San Francisco’s the most celebrated fine-dining chefs.
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Hannah Dressen
Hi! My name is Hannah Dressen and I love all things food! I am currently a senior studying Culinology at Southwest Minnesota State University in Marshall, MN. My favorite part of Culinology is research and development and ideation especially.
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Karen Diep
My name is Karen and I am a food science major with a double minor in Culinology and Microbiology. I am currently attending Cal Poly Pomona in California and have worked with food throughout my college career. My passion is food in all its forms. From learning and understanding the principles of how food is made to working and cooking with ingredients, I live and breathe food!
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Melinda Russell
Hey! My name is Melinda Russell, and I am currently a sophomore at Clemson University. The degree I am striving to receive is a Bachelor of Science in Food Science with a concentration in technology and emphasis in Culinology.
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Erik Jones
My name is Erik Jones. I have worked in professional kitchens for 9 years. During this time I have worked in most aspects of foodservice: casual-dining; fine-dining; prep, sauté, grill, garde manger, dessert, and expediter; high volume pastry kitchens; banquet and catering kitchens; resorts; overseas in New Zealand and in Ukraine.
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trey culinology bio2

Trey Brusio
Hi! My name is Trey Brusio and I am in the final year of completing my degree in Culinary Arts at Johnson & Wales University in Charlotte, NC. My favorite part of Culinology is research and development and ideation especially. I am 19 years old and may be young, but I have worked my way through many areas of the foodservice industry.
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