Professional Information
Rosemarie
B. H.
Campbell
President
RBCConsultants, LLC
Food Production
Education, Honors & Awards
The University of Salford
Bachelor of Science, Food Science (1969)
Minor- Continental Patisserie and Artisan Baking.
Yes
Rosemarie has achieved five European Master Certifications in Artisan Baking and Patisserie.
Personal Information
United States
Illinois
Chicago
Fellow of the Institute of British Bakers Association, Richemont School Switzerland Master Bakers and Confectioners, Master Patisier, European Institute, International Food Safety Council, Campden and Chorleywood Research Centre, Research Chefs Association (America) American Master Bakers Guild American Association of Cereal Chemists, American.Institute of Baking
Photography; Music
Bachelor of Science, Food Science, Salford Royal University Manchester, England Masters in Food Science, Kent University Ashford, Kent, England PhD Food Science, Shaftsbury University London, England 5 European Master Certifications in Continental Patisseries and Artisan goods Professional
More than 25 years
International HACCP certified, GFSI Auditor, Product Innovation and Design.
Rosemarie B. H. Campbell is a fifth generation pâtissier, who has five master certifications in various baking disciplines. She holds two PhD's in Food Science, and Process Engineering; she has tremendous experience in food safety. She has dedicated forty years to research and development, and quality assurance. Rosemarie has been consulting for the past twenty-five years, and just recently registered her company. RBCConsultants, LLC, where she serves as President and CEO. Rosemarie's memberships include Campden and Chorleywood Research Centre England, Master Bakers Guild of America, Richemont Craft School, American Association of Cereal Chemists, and the Research Chefs Association in the U.S. Rosemarie earned her doctorates in Food Science and Process Engineering at the University of Kent and London, UK. After completion a five-year apprenticeship, in baking she earned a scholarship to the number-one European craft school, Richemont Craft School in Lucerne, Switzerland. Where she studied continental patisserie and artisan baking, and was one of the very few selected for this honor and for the apprenticeship. She stayed in Europe and subsequently worked in Germany, France, Austria, Spain, Italy critiquing her craft for a further four years. She eventually returned to England to join her father's business. Rosemarie enjoys the science side of the industry and believes her key to success is being passionate about her work, taking advantage of possible opportunities and taking on new challenges. Going forward, product development and innovation are very big on her agenda, and she has developed many unique processes throughout her career. For nine years, Rosemarie headed Marks & Spencer's R&D, and has worked for several large global companies in the U.S. She believes that food-safety areas are being neglected tremendously, and that it is incumbent on the industry to achieve and implement protocols in the correct manner. Rosemarie is keen on network, gain exposure, and enhance her branding, and is especially interested in reaching out to people in the industry to gain and give knowledge, and achieve recognition of people in the industry. When she's not working, Rosemarie enjoys photography and music.
Research and Development; Quality Assurance; Food Safety; Protocols and Procedures; Consultancy; Concept and New Line Development; Project Management: GMP’s, HACCP, SQF
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