Culinology Currents, May 24, 2018

Hear about the latest news from the Research Chefs Association

Hear about the latest news from the Research Chefs Association

Culinology Currents

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.
Meet New RCA Board Member: 
Jessica Goldstein

Jessica Goldstein, vice president and director of marketing and sales at Nu Products Seasoning Company, is one of our newly elected board members who began her term in March. 

Watch this video to learn more about Jessica, and find out how she got started in the industry and why she is passionate about giving back to RCA!
Beyond Meat Debuts Latest Plant-Based Innovation at the NRA Show
"Beyond Meat, the maker of the plant-based Beyond Burger, unveiled its latest innovation at the National Restaurant Association Show held May 19-22 in Chicago.
Beyond Breakfast Sausage features a blend of pea, mung bean, rice and sunflower protein, with flavor notes of sage and nutmeg."
Ethan Brown, founder and chief executive officer of Beyond Meat, was one of the keynote speakers at the 2018 RCA Conference.
Don't Miss the RCA New England Plant-Forward Event 
Join fellow RCA New England region members at a plant-forward event taking place at Harvard University in Cambridge, Massachusetts, June 6 from 4:00-6:30 p.m. ET.

Attendees will discuss the growing trend of plant forward, a guiding principle from Menus of Change®, and how Harvard’s Dining Services is using plant protein to enhance health and sustainable recipes.
Featured Culinologist: Chef Robert Saia
Peas On Moss
The most recent Peas On Moss podcast interview features Chef Robert Saia, creator of Recipe and Menu Genesis.

Chef Saia joins the podcast to share how he uses food science to explain to culinary students how the knowledge of what’s going on at a molecular level could make them better cooks.
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