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2012 Conference Brings RCA Members to San Antonio

For Immediate Release                               

Contact:  Anneliese Klainbaum (678) 303-2968 x7

EVENT

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

DATE

Wednesday, March 21 - Saturday, March 24, 2012

Pre-conference events on Wednesday, March 21, 2012

LOCATION

San Antonio, Texas, USA

ATTENDEES

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

CULINOLOGY® EXPO

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

CONFERENCE HIGHLIGHTS 

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  

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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.