Hear about the latest news from the Research Chefs Association
Learn Why You Should Eat Insects
Join RCA on Monday, May 14 at 1:30 p.m. CT to hear from Cheryl Preyer, policy administrator for the North American Coalition for Insect Agriculture, who will share insights about edible insects as a sustainable, alternate protein.
Cheryl and her co-presenters, Robert Nathan Allen and Wendy Lu McGill from Rocky Mountain Micro Ranch, will speak to the how edible insects may be utilized and how insect nutrition compares to other proteins. This webinar is free for RCA members.
The Certified Culinary Scientist (CCS®) designation confers a higher status on experienced food scientists and technologists who have augmented their training by learning about the culinary arts and use this knowledge in the development of superior food products.
Watch this video to see how Kerry is using the CCS® certification to enhance their team's food knowledge and improve their business.