Hear the latest news and updates from the Research Chefs Association.
Catch the Wave With RCA
The RCA Conference, taking place April 15-17 in San Diego (one month after last year!), provides a truly innovative experience for food industry professionals looking to dive deeper into culinary arts, food sciences and product development. Join us in the land of beaches, fish tacos and craft beer next April to experience trend-forward educational sessions, rockin' networking opportunities and a flavor-filled Culinology® Expo.
Students: ready, set, light your burners! Prepare to go head to head with fellow rising stars during one of the two highly-anticipated student competitions at the RCA Conference, April 15-17 in San Diego, California.
Student Culinology® Competition: Submit your letter of intent to compete to Jeannie Weber by November 1
Evolution of Food Waste Product Development: Submit your proposal to Tori Clucas by November 15
"For many, embracing the 'plant-based' trend is filled with aspiration — the embrace of personal health and wellness as well as that of the planet. For chefs, plant-forward menuing is not only a significant mega-trend that’s catching on with diners. It is also about letting customers explore new ways of eating that rely less on meat, while letting culinary creativity run wild with center-of-the-plate innovations."
Read more about this ingredient trend from the September issue of Culinology® magazine.