Hear the latest news and updates from the Research Chefs Association.
Reach Beyond the Bench
As the world works to re-open, your professional commitment to safety and innovation within the food industry has never been more important. It's the work you do that directly affects the success of economic revitalization and, closer to home, your business and career growth. Now more than ever, RCA is committed to assisting you on your career journey. From virtual webinars, networking events, career advancement opportunities and more, continue to take advantage of your RCA membership by renewing today.
Do you have a co-worker or colleague who would be a great addition to the RCA community? RCA is committed to supporting and expanding its diversity of members, and you can help.
By participating in the new RCA Membership Referral Program, not only will you further RCA’s community, you also earn points for each referred member. The top three members with the most points will win from three exciting prizes!
The referral program is open now through December 31, 2020.
Congratulations to the winning team of the 2020 Evolution of Food Waste Product Development Student Presentations, Team Ganzo Granola from Johnson and Wales University College of Food Innovation & Technology!
The team's product, Ganzo Granola™, is a savory granola made from oats, spent grain, nutritional yeast, sun dried tomatoes and Italian spices. Congratulations to Shannon Bourgeois, Sara Federici and Kim Frederickson of Team Ganzo Granola.
Thank you to our competition sponsors Griffith Foods/Terova.
Hospitality Leadership MBA
Have business on the mind?
Joel Reynolds, Ph.D., CHE, CEC, CCE – assistant professor DePaul University and member of the RCA – might have the perfect opportunity for you.
Dr. Reynolds shared a new MBA program at DePaul University (Chicago), focused on hospitality leadership. Students with at least three years of hospitality experience can get a 25% tuition discount – no GMAT required.
The June issue of Culinology® magazine is now available! Flip through the pages to learn about the new attributes of clean label, COVID-19's effect on beverage trends, the latest on sugar replacements – and get to know Ed Miniat's John Draz, CRC®.
From the Clean Label 3.0 feature story: “We’ve already gone through the stage of wanting shorter ingredient statements and seeing kitchen cupboard level ingredients on labels,” said Rachel Cheatham, Ph.D., founder and chief executive officer of the Foodscape Group, Chicago. “What’s next? In the COVID-19 normal, I think there is going to be a bit of a fork in the road. Brands that have a clear premium position based on where they have been in the market to date, I feel like they will be the ones that will become super premium and try to become extra clean.”
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...