Culinology Currents, June 7, 2018

Hear about the latest news from the Research Chefs Association

Hear about the latest news from the Research Chefs Association

Culinology Currents

Hot Off the Presses: Culinology® Magazine

Check out the June issue to read about fermentation, rising restaurant trends, balancing authenticity and innovation, and a profile on Save-A-Lot's Eric Iserman.
CTI Foods Gourmet at Scale
BOSS Magazine

CRC®-certified RCA member and director of culinary and innovation at CTI Foods, Jerome Rejano, shares how his certification helps to differentiate the talent at CTI Foods from their competitors in the June issue of BOSS Magazine.
Are You a Leading Research Chef?
The Certified Research Chef (CRC®) designation confers a new status on experienced research chefs who have augmented their culinary arts background to include a competence in food product research and development.

This RCA certification verifies the education, work experience and expertise that the research chef brings to the marketplace and sets you apart in the industry.
Experiment With Fermentation
Culinology® Magazine 

"Today, while fermentation still preserves foods, consumers enjoy fermented foods for other reasons, most notably for wellness benefits and flavor adventure. Chefs have learned that incorporating fermented ingredients into prepared foods adds an extra dimension to flavor, one not attainable by any other means."
Read more about fermentation in the June issue of Culinology® magazine.
Help Drive the Vision of RCA
Are you an active RCA professional member? Position your company and yourself as an industry leader by submitting a Board candidate application!

RCA is seeking passionate, dedicated individuals to join the Board of Directors. As an RCA Board member, you’ll help set the long-term strategic direction for the RCA and make decisions that bring outstanding value to all members.

Applications are due Friday, August 31.
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Chicago, IL 60611
Phone: 312.321.6861
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