Description of the Organization:
The Research Chefs Association is a 2,000 member professional society of chefs and food scientists working in R&D in food industry. Governed by a 16-member Board of Directors. Annual budget: $1.75 million.
Early in its existence, the association was served well by a very entrepreneurial Board of Directors. Over time, as the organization grew in size and scope, the organization was increasingly hampered by that style of Board. Although the association had a strategic plan, association programs were developed and managed in silos with little or no mapping to the organization’s mission. Board members were personally responsible for specific projects and/or functions, many of them pet projects developed with little input, vetting or Board approval.