For Immediate Release Contact: Anneliese Doyle (678) 303-2968 x7
Research Chefs Association Brings Culinology® Conference
and Expo to the Pacific Northwest in 2008
ATLANTA (January 18, 2008)—
EVENT
Research Chefs Association (RCA) Annual Conference and Culinology® Expo
DATE
Thursday, March 6 – Sunday, March 9, 2008
Pre-conference events on Wednesday, March 5, 2008
LOCATION
Sheraton Seattle Hotel, Seattle, Washington, USA
ATTENDEES
Over 1,000 attendees, including research chefs, food scientists, culinologists, and many others visiting from U.S. and international destinations.
CULINOLOGY® EXPO
Friday, March 7, 2008, 12:30 pm – 5:00 pm
Washington State Convention and Trade Center, Seattle
• Nearly 200 exhibitors will display trend-setting product, service, and equipment innovations in food product development.
• Culinology Demonstration Stage to feature informative product and technology demonstrations.
• Culinology Poster Presentations
CONFERENCE HIGHLIGHTS
Keynote speaker: Denny Marie Post, Senior Vice President, Global Food & Beverage, Starbucks Coffee Company
General Sessions:
Emerging Mega Trends that Can Make or Break Your Business
Presented by Dr. A. Elizabeth Sloan, president of Sloan Trends, Inc., and consumer and product trends columnist for Food Technology magazine, trends editor for Flavor and the Menu magazine, and the North American marketing columnist for Functional Foods & Nutraceuticals magazine.
Pacific Northwest Cuisine: A Bountiful Journey
Moderated by Jim Poris, senior editor of Food Arts magazine.
Food Pleasure: Culinary Techniques and Magical Ingredients
Presented by Steven Witherly, PhD, President of Technical Products, Inc., lecturer, and author of Why Humans Like Junk Food.
• Annual Luncheon - menu developed by local chef Tom Douglas will be scaled up by manufacturers, demonstrating Culinology in action!
• RCA Awards Ceremony at the Annual Luncheon
• Student Culinology Competition
• Pre-conference events on Wednesday, March 5: Culinary-related tours of Seattle, Annual Golf Tournament
• Networking opportunities: Opening Reception, Regionals Meet and Greet, late-night Dessert Reception, and coffee breaks
Professional development sessions:
CRC and CCS Certification Information Session
Led by the Research Chefs Association Certification Commission (RCACC) and current Certified Research Chefs (CRC) and Certified Culinary Scientists (CCS)
Beef, Farm to Fork: Culinology in Action
Presented by Stephen Guinta and Don Moss from Cargill, and Dave Zino and Kari Underly from The Beef Checkoff.
Successful Product Development Using Statistical Experimental Design
Presented by Nort Holschuh from General Mills, Inc.
Media Training 101
Presented by Natalie Klein, broadcast director for The Kellen Company.
Tools and Tricks to Speeding up the Design and Development Process
Presented by Judy Lindsey, vice president and general manager of Product Dynamics, a division of RQA, Inc.
Meat Alternatives: Exploring your Options
Presented by Jack Parker, president of Parker Development, Inc. and Natural Chef Foods, LLC, and Larry Lepore, CRC, director of research and development for Sokol and Company, Inc.
Educational breakout sessions:
Building the Case for a Healthy Menu
Presented by Marge Condrasky, EdD, RD, CCE, and assistant professor for the Department of Food Science and Human Nutrition at Clemson University.
A Taste of Australia
Presented by the Aussie chefs, Vic Cherikoff, managing director of Vic Cherikoff Food Services Pty. Ltd., author, and host of Dining Downunder on Joost, and Benjamin Christie, chef and co-host of Dining Downunder.
Integrating Next Generation Oils for Flavor, Health, and Profit
Presented by Charlie Baggs, president/executive chef of Charlie Baggs, Inc., Patricia Kearney, president and CEO of PMK Associates, Inc., and Mary LaGuardia, Omega-9 Healthy Oils marketing manager for Dow AgroSciences.
Myth Busters: Molecular Gastronomy
Presented by Grace Yek, CCC, MS, and assistant professor/chef instructor for Culinary Arts and Science at University of Cincinnati and the Midwest Culinary Institute, and Kurt Struwe, CEC, CCE, and assistant professor of Culinology/executive chef at Southwest Minnesota State University.
Ice Cream: From Cow to Wow
Moderated by Tom Aurand, senior director of R&D for Wells’ Dairy, Inc. and John Kennedy, culinologist for Wells’ Dairy, who will be joined by panelists Joe Ciminera from Taste This TV, Scott Galloway, senior manager of customer and consumer insights for Wells’ Dairy, John Namy, vice president of applications for Kerry Sweet Ingredients, Erin Kate O’Donnell, marketing manager for David Michael & Co, and Steven Young, principal of Steven Young Worldwide.
What’s Old is New: Incorporating Whole Grains in Product Development
Presented by Mark Furstenberg, consulting chef to ConAgra Mills, and Michael Holleman, corporate chef for Indian Harvest Specialtifoods.
Wild Salmon Symposium
Presented by Tom Sunderland, director of marketing for Ocean Beauty Seafoods, and Bret Lynch, Corporate Executive Chef/Partner for Charlie Baggs, Inc.
GENERAL REGISTRATION
Attendees may register online at www.culinology.org/annualconference . The last day for early bird discounts is January 31, 2008. Press registration is available for qualified applicants, based upon availability. Contact Anneliese Doyle for details, (678) 303-2968 x7.
RCA HEADQUARTERS
1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
(404) 252-3663
General event questions: Kristi Kanu, (678) 303-3009
Media contact: Anneliese Doyle, (678) 303-2968 x7
FOR MORE INFORMATION
Please visit www.culinology.org/annualconference
*Press details, speaker bios, and speaker headshots available upon request.
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Founded in 1996, the RCA has rapidly grown to approximately 2,500 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® –the blending of the culinary arts and food science.
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