CTSCC YEAR IN REVIEW FOR 2007
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As a first time Chair, I had big plans and an even bigger list of events,
seminars and 21st century enhancements I hoped to make in 2007.
But as I found out within the first month, I would need more than 24
hours in a day to do it all by myself. Luckily, the Connecticut chapter
continues to have the support of a determined and reliable board and
together we accomplished all of the plans we set in the beginning of
the year. We had a string of excellent speakers, maintained our
membership numbers, got a debit card and updated our website and
newsletter.
In January, Dana Adkins of Degussa Goldschmidt presented “Sensory
Enhancement of Emulsions” at Three Bears Restaurant in Westport,
CT. Both March and April meetings were at the Peppermill Restaurant
also in Westport, CT. In March, we had our joint meeting with the ACS
and Peter Spicka from Fluent presented. Peter received the Chapter
Speaker award for “From Process Designing to Performance Analysis.”
Then in April, Janice Hart from Bell Flavors and Fragrances invited us
to “Come and Explore your Sense of Taste and Smell.” An incredible
set of speakers to start of the year.
We continued with great seminars in September with Suellen Bennett
of Botanicals-Croda presenting “Global Trends in Health and
Wellness.” The presenters of the October Scientific Seminar included
John Bailey from the CTFA presenting on the “Consumer Commitment
Act”; Barbara Wolf from Estee Lauder giving a REACH update, Dr. Toni
Miller from Essex Testing speaking on clinical trials and ethics and
Vince Gruber from Arch Chemicals presenting on global claim
regulations & development. Our Keynote speaker, Xiaochun Luo from
Avon, presented on future trends in skin care and how these are being
shaped globally and culturally. The final meeting of 2007 in November,
at Three Bears restaurant, was “The Antioxidant Properties of Wine”
presented by Dr. Paul DiGrazia, owner of DiGrazia wineries in
Brookfield, CT.
Don Feliciano made it look so easy in 2006, but it wasn’t a “piece-of-
cake” for me. I do look back on 2007 as such a great experience and a
chance to make an impact in one of the oldest SCC chapters and I am
thankful for that. I am sincerely thankful to everyone in this
organization for the continued support of the Connecticut SCC.
Courtney Clay
seminars and 21st century enhancements I hoped to make in 2007.
But as I found out within the first month, I would need more than 24
hours in a day to do it all by myself. Luckily, the Connecticut chapter
continues to have the support of a determined and reliable board and
together we accomplished all of the plans we set in the beginning of
the year. We had a string of excellent speakers, maintained our
membership numbers, got a debit card and updated our website and
newsletter.
In January, Dana Adkins of Degussa Goldschmidt presented “Sensory
Enhancement of Emulsions” at Three Bears Restaurant in Westport,
CT. Both March and April meetings were at the Peppermill Restaurant
also in Westport, CT. In March, we had our joint meeting with the ACS
and Peter Spicka from Fluent presented. Peter received the Chapter
Speaker award for “From Process Designing to Performance Analysis.”
Then in April, Janice Hart from Bell Flavors and Fragrances invited us
to “Come and Explore your Sense of Taste and Smell.” An incredible
set of speakers to start of the year.
We continued with great seminars in September with Suellen Bennett
of Botanicals-Croda presenting “Global Trends in Health and
Wellness.” The presenters of the October Scientific Seminar included
John Bailey from the CTFA presenting on the “Consumer Commitment
Act”; Barbara Wolf from Estee Lauder giving a REACH update, Dr. Toni
Miller from Essex Testing speaking on clinical trials and ethics and
Vince Gruber from Arch Chemicals presenting on global claim
regulations & development. Our Keynote speaker, Xiaochun Luo from
Avon, presented on future trends in skin care and how these are being
shaped globally and culturally. The final meeting of 2007 in November,
at Three Bears restaurant, was “The Antioxidant Properties of Wine”
presented by Dr. Paul DiGrazia, owner of DiGrazia wineries in
Brookfield, CT.
Don Feliciano made it look so easy in 2006, but it wasn’t a “piece-of-
cake” for me. I do look back on 2007 as such a great experience and a
chance to make an impact in one of the oldest SCC chapters and I am
thankful for that. I am sincerely thankful to everyone in this
organization for the continued support of the Connecticut SCC.
Courtney Clay
| Browse, read, learn and send comments to Dan O'Neill Last update on February 1, 2008. Copyright © 2008 Connecticut SCC. All rights reserved |
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