Hear about the latest news from the Research Chefs Association.
Upcoming Webinar: Creating Flavorful Dishes and Enhancing the Dining Experience With Beef and Alcohol
Join us for a free RCA webinar on Tuesday, October 16 from 10:00-11:00 a.m. CDT to hear the National Cattlemen’s Beef Association — a contractor to the Beef Checkoff — discuss how to pair beef and alcohol.
During this webinar, beef culinary experts will show how wine, beer and spirits play a role in creating flavorful beef dishes, and provide guidance on the principles of pairing wine, beer and spirits with beef cuts to enhance the dining experience.
This webinar is sponsored by the National Cattlemen’s Beef Association.
Students: Compete in the "Derby" of Culinary Competitions
Prepare to go head to head with fellow rising stars during one of the two highly anticipated student competitions at the RCA Conference.
Test your creativity by developing an all-natural, Kentucky-inspired, clean label product suitable as a fast casual concept in the Student Culinology® Competition — or create a proposal for an innovative commercialized food product using food waste ingredients in the Evolution of Food Waste Product Development Competition.
Student Culinology Competition Letter of intent to compete due October 5
Evolution of Food Waste Product Development Competition Submit your proposal by January 18
Whichever you choose, make sure to bring your A-game!
"As a new wave of alternative foods and beverages redefines what it means to eat healthy, a variety of grains are well-positioned at the heart of the plant-forward plate."
Read more about the grain ingredient trend in the September issue of Culinology® magazine.
Establish the new gold standard in Culinology® by participating in the 2019 Professional Culinology® Competition – taking place live at the RCA Conference.
With Kentucky as the inspiration, and the "RCA Fusion Food Truck" as the method of delivery, competitors will need to use their creativity coupled with RCA’s 2020 list of food trends to create 30 sample-sized portions of their item.
Submit your letter of intent to compete by January 1.
“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… ...
