Get the latest news and updates from the Research Chefs Association.
New Year, New Look!
Food, photos and fast facts – that’s what we’re going for! Enjoy the new and improved Culinology® Currents, and share your feedback.
Meet the New RCA Leadership
An award-winning dish starts with having the right ingredients, experience to know what will work, and the curiosity, drive and ambition to make it a success. That also describes RCA! We are excited to announce the next group of visionary leaders who will drive the future direction of RCA to bring all of our members together for an enduring, growth-oriented association. The newly elected individuals beginning their term after the RCA Conference in March include:
Charles Hayes, CRC, CEC, Vice President of Culinary Innovation, Deli Star
Darryl Holliday, Ph.D., CRC,Assistant Professor of Food Science, University of Holy Cross
Justin C. Kanthak, CCS, CRC, National Account Manager, Griffith Foods
Sara Menard, Technical Sales Manager, Grande Custom Ingredients Group
Jaime Mestan, CSC, Director of Bistro Products, Vienna Beef Ltd.
Mickey Miller, Product Development Food Scientist, Bush Brothers & Company
Anh Nguy, Project Leader, Culinology®, Ingredion Incorporated
DEADLINE: JANUARY 29
Explore Food Extrusion
Join the RCA Pacific Northwest Region on Tuesday, January 29 for a full-day extrusion workshop from 7:30 a.m. - 5:00 p.m. PST at the Culinex Innovation Center in Tukwila, Washington.
Dr. Girish Gyanjial, an expert in the field and research scientist at Washington State University, will lead a lecture on processing systems, food ingredient functionality and practical examples of food product development with extrusion. You’ll also earn three continuing education (CE) credits for attending the course.
Are your mixology skills superior? Compete at the RCA Conference to find out!
Go head-to-head against fellow attendees to earn the title of ‘Star of the Bar’ by mixing up your own specialty, single-serving cocktail – using Flavor Dynamics flavors and local Kentucky bourbon. Sponsored by Flavor Dynamics, Inc.
"The market for functional beverages is expanding. Energy and digestive health remain two of the leading category trends, but inroads are being made in such categories as sleep, immune support and cognition.
Functional beverage brands suggest that their products can help achieve many of these goals — whether it be fitness, energy, immunity, etc. — in an extremely convenient way."
Read more about this emerging beverage trend in the December issue of Culinology® magazine.