Hear the latest news and updates from the Research Chefs Association.
Celebrating the CBD Food Trend
August 8 is National CBD Day in the United States, and there’s no denying that CBD and cannabis are both hot right now on the food scene.
Lucky for you, we covered this emerging trend at the RCA Conference last March in Louisville. Watch Shehzad Hoosein's presentation, "Opportunities and Challenges for Innovation With Cannabis-Infused Products."
Check out this article from Forbes to read more about some of the best CBD-infused food and drink on the market now.
The RCA Event in Napa taking place October 3-4 has just added expert chefs and lecturers to the line-up of advanced-level training and international cuisines.
Chef Tom Griffiths will dive into the culinary implications between active and sedentary fish, and why it’s best to cook certain types of fish using specific techniques that bring forth their optimal texture and flavor.
"What’s it like to develop products for cult-favorite gourmet burger chain Shake Shack? Since day one, the restaurant has developed a loyal following with its Angus beef burgers, crinkle cut fries and frozen custards. Today, Shake Shack is known for its high quality classics as much as it is for its limited time offerings and buzzworthy collaborations, so R&D members such as Allison Oesterle, Shake Shack’s senior director of product development and quality assurance, are central to its ongoing success."
Read more about this entrepreneurial burger brand in the latest issue of Culinology® magazine.
The Research Chefs Association (RCA) is pleased to share that it is evolving its content strategy in 2021 and beyond. This decision comes at a time when the association is seeking to digitally transfo...