What's For Dinner is brought to you by our volunteer staff of chefs and associates.

Executive Chef: Ralph Haynes - A culinary conesouer with a flare for catering, Ralph brings us a variety of recipes adapted from his many years of foodsmithing. His collection of aprons is a testament to his passion for cooking that showcase the traces of indelable ingredients from diverse courses of cultural cuisine.

Sous Chef: Tom Anderson - Mastering the art of travel and tasting has given Tom an epicurean compendium of flavors to draw from. If you want to know about the history of ingredients, rare researched recipes, or proper plating, you only need to spend some savory time in his kitchen. Tom can infuse a curious twist to any classic dish as well as bring his vast knowledge to the table.

Chef de Cuisine: Jerry Meyer - With a discriminating palate that only an airline pilot can acquire, Jerry brings us the best of world cuisine in proportionate plating unlike an aircraft's cabin tray. His unique background that led him into the findings of a gastronomist (one who lives well), brings a delightful interpretation of everyday food to the RCS kitchen.

Chef de Partie: Connie Drake-Jones, Sally Maiden