Getting to Know CJ Hoye March 2018

CJ HoyeWorking for the largest potato manufacturer in the country has its share of perks, according to CJ Hoye, who manages technical development in Lamb Weston’s Discovery group. “I literally get to each French fries every day!” he says. “The thing I love about my job is that it is intellectually challenging, and the challenges we face every day are different. Our team has radical trust and transparency, which makes it possible for us to translate our wild ideas into inventions.”

Hoye’s interest in food science and his involvement with IFT began when he was a college student. “IFT jump-started my studies at the University of Idaho through scholarships and helped to solidify my interest in food science through the student section at Washington State (Go Cougs!),” he says.

Volunteering came about through his desire to give back to IFT. “Through my giving back I have received even more,” he says. “Volunteering in the Lewis and Clark Section has built my network, sharpened my public speaking and leadership skills, and has helped me to feel like I’m part of the local community of food scientists rather than siloed in each of our independent organizations. The broad network that I have built through IFT has helped me to achieve more in my job and at a more rapid pace because I know exactly who to contact for X ingredient or Y technology.”

Of his affiliation with the Lewis and Clark Section, Hoye says, “I was initially recruited by Jeremy Higley to be the program chair. After two years of event planning, I was hooked.” Since then, Hoye has served as secretary, president-elect, president, and, currently, past president. “I have seen the impact IFT can have, and it is exciting to think that I can share my passion by encouraging future leaders to step up into leadership roles and thus continue the momentum behind ‘advancing the science of food and the people who practice it.’”

Although it can seem daunting to cross the threshold into volunteering, Hoye encourages members who are interested in getting involved to begin with their local section. “Check out the website, go to an event, and reach out to the board members of the section (we really do love to talk to people …. especially about volunteering),” he says. “There are a bunch of ways you can get into volunteering locally. You can serve on the board, write a newsletter, be the social media guru, host a small local event, or manage the website. We value everyone’s input. We are in the business of connecting people, and we especially want to create a community of food peeps in our own neighborhood.”
In his free time, Hoye enjoys wake-boarding and spending time in the kitchen perfecting his own food creations. “I love to cook, and I love the community and conversation that happens over food. So I guess I’m either on the water, in the kitchen, or at the table.”

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