Each year, the ACS Nominating Committee seeks nominations of cheese industry professionals to serve in leadership positions on the ACS Board of Directors. The number of slots available and category of nominees sought is announced each year in advance of the nominating period. Learn more about Board Service and the Board nomination process.
Meet the
Producer Member Candidate
Pierre Guerin
Belle Chevre
Biography:
French-American husband and dad of 2 young adults, my career and life as brought me from Paris where I was born to Lancaster PA where I started my career with Savencia, to the southwest of France where I helped Bonne Maman jams become the #1 brand of preserves in the world, to Martha’s Vineyard where my wife and I became restaurateurs owning the Sweet Life Café for 7 years.
Ten years ago, I returned to the cheese business when I became the President of Couturier North America, the US division of the French co-op Eurial. Since then, I have been very rooted in the American Specialty Cheese and goat cheese world, advising various cheese producers. Since 2022, I have been the President & Co-owner of Belle Chevre Inc, making goat cheese “differently,” with Belle Chevre spreadable goat “logs in a cup” and CHEVOO marinated goat cheese.
Statement of Intent:
I intend to help ACS achieve its vision as the leader in supporting and promoting American cheeses by using my expertise in marketing and business development to specifically define the strategy for ACS to do so, and to help ACS better promote itself, as well as all the American cheesemakers it represents.
While ACS is great at supporting American cheesemakers and the work we’re doing, I would like to help define ways the organization can better assist in promoting American cheeses to the general public by developing our outreach via social media, PR, and lobbying.
Today, the passion of our cheesemakers and cheese mongers, and the level of quality of our members’ cheeses is such that we need to share it with the world!
Meet the
Trade Affiliate Candidates
Stephanie Clark
New Mexico State University
Biography:
Stephanie Clark, grew up on a small farm in Massachusetts with dairy goats. After earning a PhD in food science, she started her career as an assistant/associate professor at Washington State University (1998-2009), then associate/endowed professor (2009-2023) at Iowa State University. Dr. Clark re-established the ISU Creamery (after a 50-year hiatus). She is currently an affiliate faculty member at New Mexico State University and serves as a consultant to the dairy industry. She served as editor of the second (2009) and third (2023) editions of The Sensory Evaluation of Dairy Products, and has shared her expertise in dairy foods in the U.S., Armenia, China, India, Kosovo, and Mexico. For ACS, Dr. Clark has served as a judge, Judging & Competition technical advisor (since 2011), and committee chair (2016-2018), helped write the ACS lexicon & glossary and was on the host committee for the 2016 and 2023 Conferences (Des Moines, IA).
Statement of Intent:
I am honored to be considered for the Board of Directors and whole-heartedly embrace ACS’s vision and mission. I seek deeper service to ACS’s core values of engagement (to support, promote, connect, and represent cheesemakers to the broader community and industry), education (to create and provide access to resources, programs, and education) and sustainability (to commit to a holistic approach to ensuring long-term physical and financial viability).
My goal is to elevate ACS as a primary source of credible time-tested and science-based information for anyone who wants to learn more about cheese. Since people learn and engage in diverse ways, I will encourage different styles of written, oral, visual and electronic educational materials, and promote various approaches to networking and volunteerism at and beyond the annual conference.
Another objective is to help make ACS more approachable, inclusive, affordable, and valuable, while ensuring sustainability of ACS for future generations of cheese lovers.
Chris Eastwood
Alice Food Corp/Casale spA
Biography:
Chris Eastwood is a seasoned professional with a wealth of experience in the artisan cheese industry. With a robust background in sales and distribution, Chris has consistently championed the growth and success of small-scale cheese makers. His expertise lies in forging innovative pathways for artisanal producers, fostering their development and market presence. Holding certifications such as ACS CCP and IDDBA Certified Salumiere, Chris has demonstrated a commitment to excellence and professionalism. He has actively participated in industry events, such as moderating panels and webinars at ACS Conferences, SFA Fancy Food, and IDDBA, showcasing his active engagement and involvement. Chris's dedication extends beyond individual achievement to collective advancement, as evidenced by his contributions to the ACS Sponsorship Committee and as Co-Chair of the Marketing and Communication Committee.
Statement of Intent:
I am honored by my nomination for the Board of Directors of the ACS. With a deep-rooted commitment to transparency, accountability, and the ongoing prosperity of our community, I pledge to champion these principles in every decision, ensuring that our members are always well-informed and their voices are heard. My diverse experience in sales, distribution, and assisting small makers uniquely positions me to understand and address the evolving needs of our members. Through active participation in committees and industry events, I have fostered meaningful connections and advocated for the advancement of artisanal producers. If elected, I will tirelessly work to uphold the values of transparency and accountability while striving to enhance the derived benefits for all members. Together, let's continue to shape a thriving future for the American Cheese Society and its members.
Kelsie Parsons
Sobeys
Biography:
Kelsie Parsons, ACS CCP®, ACS CCSE®, is passionate about building community through cheese.
He is the co-leader of the Canadian Cheese Collective, which is on a mission to create opportunities for Canadians in cheese to learn and grow together. An avid ACS volunteer, Kelsie served on the Certification Committee for eight years and is proud of the role he played in launching the T.A.S.T.E. Test. He is on the Board of the American Cheese Education Foundation, which raises funds for scholarships and webinars, and serves on Guild Leaders’ Network steering committee.
Working as a cheesemonger at farmers’ markets and shops led Kelsie to dive deeper and become a Certified Cheesemaker at the Vermont Institute of Artisan Cheese, which led to a role producing sheep and goat cheese. He is currently the National Sourcing Manager for Deli, Bakery, Bulk Food, and Produce at Sobeys Inc. in Canada.
Statement of Intent:
I would be grateful to give back to an organization that has offered industry colleagues and I so many opportunities over the years. My life has been enriched by friendships developed through the ACS and by projects that I’ve participated in.
My priorities include:
- Creating value for members beyond the annual conference to ensure the ACS is a valuable resource year-round.
- Enriching ACS resources to serve the needs of cheese professionals from throughout the Americas by embracing cultural and linguistic diversity.
It would be a great privilege and honour to represent the ACS community on the Board of Directors. One that I will undertake with a focused sense of responsibility and dedication. Through collaboration we can ensure a vibrant and strong cheese community for generations to come.
Jennifer Sussman
The Chefs' Warehouse
Biography:
With over three decades of experience in the food industry, I've dedicated twenty years to food service distribution, emphasizing artisan cheese. I've developed a deep appreciation for the nuances of cheese production, from blue cheese's bold flavors to goat cheese's delicate textures. My time in distribution has sharpened both my logistical skills and my ability to curate exceptional products for diverse culinary landscapes. Collaborating with producers, chefs, and enthusiasts has forged lasting relationships that fuel both personal growth and business success. As I navigate the industry's dynamic landscape, my commitment to excellence and innovation drives me to continually enhance the culinary experiences of those I serve.
Statement of Intent:
If elected to serve on the American Cheese Society Board of Directors, my primary goal is to advocate for the promotion of artisanal cheeses and foster collaboration between cheese makers and chefs. I aim to leverage my expertise in food service distribution to enhance the accessibility and visibility of artisanal cheeses while strengthening relationships within the industry. By implementing innovative strategies and initiatives, I aspire to elevate the American Cheese Society’s position within food service and support its mission of celebrating the craftsmanship and diversity of cheese. Together, we can create a dynamic platform that showcases the unique flavors and cultural significance of artisanal cheeses, enriching culinary experiences through chefs to consumers and fostering growth opportunities for cheese makers and chefs alike.
