One of the key functions for research chefs is presenting food products and food product applications to internal and external customers. In the COVID 19 world, the ability to stage product presentations face to face in a professional kitchen has been all but eliminated. Research chefs have had to turn to virtual media to create the same experience for their customers. The Chicagoland region of the RCA presents a webinar panel discussion sharing learnings and best practices of some leaders in this shift in presentation methods. This trend is explored from three viewpoints: a corporate chef for a food product manufacturer, a culinary consultant, and the corporate chef of a national restaurant chain.
Webinar attendees will earn 1 CE credit.
Eric Mueller, Team Leader, Muise Innovation
Gary Patterson, CEC, Executive Research Chef, Director of Culinary, McCormick & Company
Marshall Scarborough, VP of Menu and Culinary Innovation, Bojangles’ Restaurants Inc.
Date: Wednesday, September 30
Time: 11:00 a.m. - noon CDT
Registration: Free to RCA members
The Zoom link will be provided following your registration.
Thank you to our year-round Regional Program sponsor, ADM.
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