Culinology Currents, April 26, 2018

Hear about the latest news from the Research Chefs Association

Hear about the latest news from the Research Chefs Association

Culinology Currents

Stay Tuned for Upcoming RCA Webinars

RCA webinars provide a year-round format for members to access education targeted for professionals in the food product development industry. All RCA webinars are complimentary for members.
Save the date for one or both of next month's webinars! Registration for these webinars will be available soon
May 14  |  10:00 – 11:00 a.m. CT
Alternative Proteins
Cheryl Preyer, Policy Administrator – Feed
North American Coalition for Insect Agriculture (NACIA)

May 21  |  Noon – 1:00 p.m. CT
Being a Rose in a Garden of Weeds
Kami R. Smith, CEPC, Director of Culinary Showcasing
Pecan Deluxe Candy Company 
PeasOnMoss Podcast Live at the RCA Conference
Kimberly Schaub recorded a special live episode of her Peas On Moss podcast at the RCA Conference on Tuesday, March 27. 

Panelists included Kami R. Smith, Darryl Holliday, Barbara Zatto and Emily Munday. 
Listen to the podcast to hear their discussion around topics like a Chef’s identity away from the restaurant, how culinary techniques translate into product development, leadership and mentorship and why attending events is a priority. 
Attend the ACF National Convention
and Save!

ACF is heading to The Big Easy, and RCA members are invited – at a discount! 

The 2018 Cook. Craft. Create. National Convention will take place July 15-19 at the Hyatt Regency New Orleans.

To register and receive the special lower registration rate, please call 1-800-624-9458 and mention the RCA discount.
Take Advantage of Conference Education

Did you miss a session at the RCA Conference or want to watch a great session again? Recordings of all conference sessions are now available to RCA conference attendees – complimentary with registration.

Weren’t able to join us in Savannah? Members can purchase individual conference session recordings as well.

This year's recorded general sessions and breakout sessions provide up to 10 hours of continuing education credits.

Thank you to our on-demand webinar sponsor, Tyson Foods, Inc.
Vegan Chef Aims to Make Plant-Based Food for Everyone
Nation's Restaurant News

"Today’s diners are eating more plants, whether they are vegetarian, flexitarian, gluten-free, dairy-free or all of the above. And they don’t only want to eat them at home, but at restaurants, too.

As a result, more chefs and operators are offering menu choices — and even entire concepts — that appeal to non-meat-eaters who won’t settle for boring roasted vegetable platters anymore."
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Chicago, IL 60611
Phone: 312.321.6861
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