2012 Conference Brings RCA Members to San Antonio

For Immediate Release                               

Contact:  Anneliese Klainbaum (678) 303-2968 x7


Research Chefs Association (RCA) Annual Conference and Culinology® Expo


Wednesday, March 21 - Saturday, March 24, 2012

Pre-conference events on Wednesday, March 21, 2012


San Antonio, Texas, USA


Over 1,200 attendees, including research chefs, food scientists, Culinology® professionals, and many others visiting from U.S. and international destinations.


Friday, March 24, 2012, 12:30 pm - 5:00 pm

  • Nearly 200 exhibitors will display trend-setting product, service, and equipment innovations in food product development.  
  • Culinology® Poster Presentations on display
  • Full list of exhibitors available online


Keynote speaker

Eric Ripert, Chef, Author and Host of PBS' Avec Eric. 

General Sessions

  • 2012: Menu Makers and Traffic Builders 
    with Liz Sloan, PhD., President, Sloan Trends, Inc.
  • Developing Products for the Hispanic Market with John Bartel, Executive Chef, Taco Bueno Restaurants LP, Fernando Desa, Executive Chef/Product Development Manager, Goya Foods, Inc., and Mark Miller, Chef/Author 
  • Culinology® Today: New Equipment Technologies 
    Presented by CULINOLOGY® magazine

Special Events

  • Inaugural Professional Culinology® Competition 
  • Golf tournament benefiting the RCF
  • Opening Reception at the River Walk Grotto
  • RCA Awards Ceremony at the Annual Luncheon
  • RCF Fun Run at Hemisfair Park
  • Student Culinology® Competition
  • Pre-conference events on Wednesday:  Alamo Tour and Lunch, Beginner's Golf Academy
  • In-depth workshops on topics including Salt Function and Tex Mex cuisine
  • Networking opportunities:  Opening Reception, Regionals Breakfast, and coffee breaks
  • Educational Breakout Sessions 
  • CRC and CCS Information Session
  • Halal Recipe Development
  • Chef-Scientist Collaboration: Culinology® Made to Order
  • Open Innovation: A Tool for Shortening Stage Gate Development Timelines
  • Beef Made Easy
  • Greening Your R&D Kitchen
  • The New Standard in Foodservice Innovation 
  • Prevention, Intervention, and Detection: A Complete Approach to Food Safety 
  • Regional Cuisine with Food Arts magazine
  • Designing Naturally Healthy Proteins
  • RCA Milestone: Launching a Culinology® Degree Program 
  • "Senior Moments":  Successful Culinology® Professionals Share Career and Life Lessons
  • Student-Professional Speed Meet and Greet  
  • Building Flavors in the Kitchen
  • Impact of Natural Extracts on Oxidative Stability 
  • Legumes: Ancient Foods in Modern Diet
  • A Systematic Approach to Ideation
  • Translating Thai Flavors with Culinary Integrity
  • All About Gluten-Free Foods 
  • Meeting Culinary Challenges with High Oleic Soybean Oil
  • Where There's Smoke, There's Flavor 
  • While All Salame is Salumi, Not All Salumi is Salame  


Founded in 1996, the RCA has rapidly grown to approximately 2,000 members,including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.  RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® -the blending of the culinary arts and food science.