Get the latest news and updates from the Research Chefs Association.
RCA Conference Recordings Now Available
Did you miss a session at the RCA Conference or want to watch a great session again? Recordings are now available in the new and improved RCA Learning Library.
Missed the RCA Conference? As an RCA member, conference recordings are available for you to purchase at an exclusive RCA member rate*. Click "Conference Recording" under "Products" within the keyword search function to view all recordings.
Single Purchase: $30/recording Bundle Purcahse:Purchase all of the 2019 recordings for $249.
*You will need to login to add the recordings to your cart.
SEATTLE PROPER REGION
Keeping Busy in Washington
Two events are coming up for the RCA Seattle Proper region!
Join RCA on Monday, April 22 in Seattle for a PROVA Flavor House event, where you will delve deep into the palette of whiskey flavors without the use of actual whiskey!
Then, on Wednesday, May 8 in Port Orchard, join RCA on a tour of the Puget Sound Restoration Funds test facility and lab. Attendees of the PROVA Flavor House event can attend this event free of charge!
The Culinology® Expo at the RCA Conference was an amazing opportunity for attendees to learn, see and taste the latest products and solutions from more than 150 exhibitors.
Trending Today host, Karen LeBlanc, shares her take on the food trends seen and experienced in the Culinology® Expo. Don't miss RCA's episode of Trending Today, airing June 15 at noon EST on Fox Business!
"Render, a Berkeley, California-based start-up, collaborates with chefs across the country to bring culinary inspiration to consumer packaged goods. Co-founder and chief executive officer Dana Peck called the concept 'chef-to-shelf.'
'We wanted to take that inspiration, that creativity happening in restaurants, really collaborate with those chefs, with our internal team, and bring to market something entirely new so that people can have a little bit of that restaurant experience in their homes,' Ms. Peck said."
Learn more about the "chef-to-shelf" concept in the March issue of Culinology® magazine.
