Wednesday March 17
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9:30 a.m. – 5:00 p.m.
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Phoenix Tours*
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1) Ethno-Whatany? A Unique Southwestern Culinary Tour |
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2) An Adventure off the Beaten Path
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3) The Grape Escape Wine Tour
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12:30 p.m. – 5:30 p.m.
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Golf Outing*
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1:00 p.m. – 5:00 p.m.
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Workshops*
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1) The Science and Wonder of Color - Chemical Reactions that Affect the Color of Food
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2) Chiles Workshop: Palate Coaching with Mark Miller
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3:00 p.m. – 7:00 p.m.
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Registration
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Thursday March 18
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6:00 a.m. – 2:00 p.m.
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Student Culinology® Competition
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7:00 a.m. - 9:00 a.m.
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Research Chefs Foundation Fun Run*
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8:00 a.m. – 6:30 p.m.
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Registration
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8:30 a.m. – 9:30 a.m.
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Breakfast
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9:30 a.m. – 11:00 a.m.
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Breakout Sessions Track A
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A1) CRC-CCS Certification Information Session: Taking the Next Step in Your Career
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A2) Roaming Around the Round: New Beef Cuts, New Possibilities
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A3) Translating Emerging Consumer Trends into Market-Ready Food Products
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A4) Mind Mapping the Way to New Menu Item Development
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Noon – 5:00 p.m.
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Exhibitor Set-Up
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12:30 p.m. – 2:00 p.m.
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Breakout Sessions Track B
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B1) Healthy Product Development: Perceptions and Claims
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B2) Doubling Down on Health and Wellness: The Promise of Functional Foods
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B3) Thriving in Challenging Times: If Not Now, Then When?
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B4) Those Magical Cacao Beans: A Brief History and Tasting of Single Origin Chocolates
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2:00 p.m. – 2:30 p.m.
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Coffee Break
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2:30 p.m. – 3:30 p.m.
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RCA Annual Business Meeting
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3:45 p.m. – 5:00 p.m.
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Student-Professional Speed Meet & Greet
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3:45 p.m. – 5:00 p.m.
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Regional Planning Session
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| 4:00 - 5:00 p.m. |
CRC & CCS Reception
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5:00 p.m. – 5:45 p.m.
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New Member and First Time Attendee Reception
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6:00 p.m. – 8:00 p.m.
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Opening Reception
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Friday March 19
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6:30 a.m. – 1:00 p.m.
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Registration
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7:00 a.m. – 8:00 a.m.
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RCA Regionals Breakfast
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8:00 a.m. – 8:10 a.m.
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President’s Welcome
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8:10 a.m. – 9:00 a.m.
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Keynote Address
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Clare M. Hasler, PhD, MBA
Executive Director, Robert Mondavi Institute for Wine and Food Science, College of Agricultural and Environmental Sciences, University of California-Davis |
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9:00 a.m. – 9:30 a.m.
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Coffee Break
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9:30 a.m. -10:45 a.m.
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Breakout Sessions Track C
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C1) Innovative Food Product Ideation: Finding Inspiration in Fine Dining Trends
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C3) Fatty Acids: Functional in the Kitchen, Functional for Health
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11:00 a.m. – 12:15 p.m.
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General Session 1
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All About Chiles with Chef Mark Miller
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12:30 p.m. – 5:00 p.m.
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Culinology® Expo
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Presentation Stage
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Culinology Poster Presentations
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6:00 p.m. – 7:00 p.m.
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Student Member Reception
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Saturday, March 20
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7:00 a.m. – 4:00 p.m.
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Registration
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7:30 a.m. – 8:30 a.m.
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Breakfast
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8:30 a.m. – 9:45 a.m.
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General Session 2
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Improving Product Sustainability: A ProgressReport from The Sustainability Consortium
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9:45 a.m. – 10:15 a.m.
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Coffee Break
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10:15 a.m. – 11:30 a.m.
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Breakout Sessions Track D
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D1) Fresher Under Pressure: High Pressure Processing
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D2) Chemosensory Sorcery: Trigeminal Sensations and Culinary Innovations
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D3) Plant Based Diets: Seeing the Benefits and Developing for Earth-Friendly Living
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12:00 p.m. – 2:00 p.m.
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Annual Luncheon*
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2:15 p.m. – 3:30 p.m.
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General Session 3
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Defining Regional Cuisine with Jim Poris of Food Arts Magazine
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3:45 p.m. – 5:00 p.m.
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Breakout Sessions Track E
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E1) Nanotechnology: Harnessing the Power to Affect Changes in Foods, Flavor, and Shelf Life
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E2) Understanding Korean Cuisine: An Answer for Healthier Food Choices
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E3) Certifying the Safety of a Recipe Using HACCP
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