Culinology Currents, December 5, 2019

Hear the latest news and updates from the Research Chefs Association.

Hear the latest news and updates from the Research Chefs Association.

Upcoming January Deadlines for RCA Professionals 
The RCA Conference, taking place April 15-17 in San Diego, is your opportunity to get competitive with one (or both!) of our professional competitions – the Professional Culinology® Competition or the Culinology® Cocktail Competition.
Sign up today if you think you have what it takes to be the star of the bar or to set a new gold standard in Culinology®!
Learn More
The Professional Culinology® Competition is sponsored by International Flavors & Fragrances; and the Culinology® Cocktail competition is sponsored by Flavor Dynamics, Inc.

The Chef Effect on Trends
Join us for a free RCA webinar on Thursday, December 19 at noon CST to explore the relationship between chefs and trend-forward cuisines.
Chef Dan Follese of Food Trend Translator will speak to the vital role chefs play on trends and how to elevate your role as a trendsetter.
Register Today

Knowledge at Your Fingertips
The RCA Learning Library is your centralized location for all RCA educational offerings and publications, partner research and peer-created content.
Did you know you can access recordings of previous webinars free of charge? One of the recent webinars you might want to access is "Snacks-Pectations: Meeting Consumer Demand for Delicious & Mindful Snacks with Real Egg Ingredients," sponsored by The American Egg Board.
Explore the Learning Library

What's Trending This December?
Did you know we have an archive of almost 40 issues of Culinology® magazine? As we approach this year's December issue, let’s take a look back at the December 2016 through 2018 issues to see what's still trending! 
In December 2017, simple, clean label ingredients emerged, further emphasized at the 2019 RCA Conference with the presentation, Healthy Plus Sustainable Is the Next Generation of Clean.
The biggest contrast to note is the feature articles of 2016 and 2018. In 2016, the Ground and Formed: A Meaty Opportunity article notes that "Americans are eating more meat than ever." While in 2018, plant-derived foods "are increasingly being served not because there is a booming vegan or vegetarian movement, but simply because people are choosing non-meat entrées as they heed the recommendations of nutritionists, environmentalists and animal activists who encourage going meat-free a few times per week."
There are many more connections and resources to take advantage of through the archive and the Learning Library
Explore the Archive
Abstract Presentations | Submit a Faculty or Student Abstract Presentations
Instagram | Month of Giving: RCA Greater New York – Philadelphia Region
The Culinologist RCA Student Blog | Learning About Ingredient Labels: Emulsifiers
Upcoming Events and Deadlines 

Upcoming Webinar | Why Chefs Are Vital to Trends
Thursday, December 19
Add to Calendar

Upcoming Webinar | Sensory Analysis and the Research Chef
Wednesday, January 15
Add to Calendar 

Register Today | IPPE Networking Reception
Monday, January 27
Atlanta, Georgia
Add to Calendar

Register Today | Southern California Plant-Based Proteins Event
Wednesday, February 19
Irvine, California
Add to Calendar

Register Today | The RCA Conference
Wednesday, April 15 - Friday, April 17
San Diego, California
Add to Calendar 
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