Hear the latest news and updates from the Research Chefs Association.
It's the Season of... Stuffing!
Thanksgiving (for our members in the United States) is a week away, but we're bringing it to you early because today is National Stuffing Day! Check out the Food Network for 50 different ways to make this classic dish.
If you're testing out your Thanksgiving dishes or celebrating Friendsgiving today, share your photos with @culinology on our social channels with #NationalStuffingDay – and don’t forget to share your culinary creations come #TurkeyDay!
RCA BOARD OF DIRECTORS
Meet the New RCA Leadership
We are excited to announce the next group of visionary leaders. The newly elected individuals noted below will help drive the future direction of RCA to bring all of our members together for an enduring, growth-oriented association:
Gerrie Bouchard, CRC®, Director of Marketing, Business Development and SCI, Tastepoint IFF
Jeff Crace, CRC®, Vice President of Sales and Marketing, Garlic King
Anne Druschitz, CRC®, Corporate Research Chef, Edlong Corporation
Jessica Goldstein, Vice President, Nu Products Seasoning Company (NuSpice)
Michael Janosik, Food Scientist II, Tyson Foods
Nick Landry, Culinary Development Chef, Southeastern Mills
Rosemary Trout, DHSc, Program Director and Assistant Clinical Professor, Culinary Arts & Food Science, Drexel University
Join the RCA Chicagoland Region at Heritage Restaurant & Caviar Bar in Chicago on December 3 from 5:00 - 8:00 p.m. CST to get into the holiday spirit with a festive champagne and caviar presentation and dinner.
Chef Guy Meikle from Heritage Restaurant & Caviar Bar will prepare trend-forward dishes along with a caviar production and biology presentation by Antonio Salto from Polanco Caviar.
On West Coast and looking for a similar experience? You’re in luck. The Seattle Proper Region is hosting a Caviar & Champagne night in Seattle on December 5.
"Dates, often used as a behind-the-scenes binder or sweetener in snacks, spreads and sauces, emerged front and center as a featured flavor profile in products on display at the Summer Fancy Food Show, held last June in New York.
As consumers continue to seek natural sources of sweetness, dates are rising to the occasion as a nutritious, lower-glycemic substitute for cane or beet sugar."
Read more about this emerging ingredient trend from the September issue of Culinology® magazine.
“Through food we speak, through dining we build community and through restaurants we grow through a family of inclusion, regardless of race, sexual orientation, gender or social identity… ...
