Presented by Chairperson, Robert Vogt, in 2003
Born on February 12, 1917, DiGenova was a pioneer in introducing science to the art of flavor creation. His creativity was the product of balancing art and science and resulted in the breakthrough of a new class of flavors in the mid 1960s. While working at Givaudan as the vice president of flavor laboratories, DiGenova’s flavor creations were a symphony of exquisite notes in brilliant harmony with their food application. Upon his retirement from Givaudan in 1983, he was contacted by the industry to conduct flavor training for young flavor chemists. His trainees number over 36 professionals.
Jerry served as President of the Society of Flavor Chemists from 1963 to 1964. His many achievements won him two major awards from the Society of Flavor Chemists. In December 1990 he was selected “Man of the Year” and in May 2003 he was honored with the Golden Blotter Award. Jerry DiGenova will be remembered by colleagues, friends and family as a charismatic flavor chemist and a fun and loving person.
Robert Vogt presented Jerry DiGenova with the Golden Blotter award. Many of Jerry’s apprentices were present at the dinner to honor his receipt of this Chairman of the Board Special Award. For those of you unable to attend Robert Vogt has submitted his speech.
Golden Blotter Award Presentation by Robert Vogt
It is time for the presentation of the Golden Blotter Award. Dolf DeRovira thought up this Chairman’s award for excellence and outstanding contribution to the flavor industry about 2 years ago. I thought it was a great idea and was what I consider a Hall of Fame award for Flavorist. When it was my turn to make a choice for the award the selection was easy.
Jerry’s contribution to The Society of Flavor Chemist alone is stellar. He is one of the twenty-one founding fathers of our Society a Charter member with almost fifty year’s service. He served as President from 1963 -1964. His decisions and support over the years has helped shape the Society into the great organization it is today.
Jerry was with Givaudan for 31 years. His creatively developed flavors set the industry standard. His innovative thinking and techniques made him and his company very successful. He retired in 1982 and achieved the level of Vice President of the Division.
When speaking with Jerry, one of the things he is most proud of is the teaching and training he has done since his retirement. He has trained 38 flavorist, who today utilize the knowledge Jerry has shared to set the industry standard for flavor excellence today.
It gives me great pleasure to present this year’s Golden Blotter award to Jerry Di Genova.
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