Culinology Currents, January 16, 2020

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

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

Last Chance to Submit an Award Nomination
In the spirit of the New Year, give thanks to the people that have impacted your career by nominating them for an RCA Award. It only takes a few minutes to submit a nomination that will provide significant professional recognition for each recipient.
The selected individuals will be recognized at the RCA Conference, April 15-17 in San Diego.
Submit a Nomination
The deadline to submit a nomination for the RCA Awards is tomorrow, January 17. 
PROFESSIONAL CULINOLOGY® COMPETITION

Last Call!
Compete to create a limited time offer menu concept during the Professional Culinology® Competition that will be onsite at the RCA Conference in San Diego. Download the manual and submit your letter of intent to Jeannie Weber by tomorrow, January 17.
The Professional Culinology® Competition is sponsored by Florida Food Products and International Flavors & Fragrances.
Download Manual
UPCOMING REGIONAL EVENTS

Gather With Like-Minds
If you're in Atlanta, join fellow RCA members on January 27 at 4:30 p.m. – right before the IPPE event in Atlanta – at ASW Distillery for malt whiskey and fun!
It is the second legally licensed distillery in Atlanta since the end of American Prohibition and distilled the first single malt whiskey in Atlanta history!
Register Today
PODCAST

The Future Looks Bright
Do you want to know the future of RCA?
We don't have a crystal ball, but we do have the recent PeasOnMoss podcast with RCA Treasurer, Jaime Mestan, CSC®!
Listen today to reflect on the past and look into the future.
Listen Here
CULINOLOGY® MAGAZINE

It's Getting Saucy
"A reduction is the simplest form of concentrating and thickening sauce, broth or cooking juices. It is a process that involves extensive cooking over low temperature in order to evaporate water from a fluid solution. The flavorful solids content increases, capturing the true taste of the solution. This clarity of flavor is then used to season foods, often in the form of a glaze or drizzle."
Learn more about glazes, drizzles and concentrated sauces from the December issue of Culinology® magazine.
Read More
Upcoming Events and Deadlines 

Register Today |
[RCA Metro Atlanta] Networking Reception at IPPE
Monday, January 27
Atlanta, Georgia
Add to Calendar

Register Today | [RCA Greater Toronto] Lunch & Learn: McCormick Flavour Forecast
Wednesday, February 5
Scarborough, Ontario
Add to Calendar

Register Today | [RCA Chicagoland] McDonald's HQ Tour
Tuesday, February 11
Chicago, Illinois
Add to Calendar

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

Register Today | [RCA Greater New York – Philadelphia] Lunch & Learn: Hot Sauce 101
Thursday, February 20
Philadelphia, Pennsylvania
Add to Calendar

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

Register Today | [RCA New England] Local Sustainable Seafood and Aquaculture Event
Thursday, April 23
New Bedford, Massachusetts
Add to Calendar
powered by emma
Recent Stories
Culinology Currents, July 2, 2020

Culinology Currents, June 18, 2020

A Message to the RCA Community