The Professional Culinology® Competition is sponsored by International Flavors & Fragrances; and the Culinology® Cocktail competition is sponsored by Flavor Dynamics, Inc.
UPCOMING WEBINAR
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.
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!
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!
“Through food we speak, through dining we build community and through restaurants we grow through a family of inclusion, regardless of race, sexual orientation, gender or social identity… ...
