Culinary/Baking Skills and Applications

Domain Description

The culinary and baking domain encompasses all things related to food and/or the act of cooking. This domain includes sessions that address all levels of culinary and baking skills, with emphasis on techniques and applications. The educational content in this domain will provide learnings that address application of the appropriate culinary techniques in a variety of commercial functions, ranging from ‘Gold Standard’ recipe development to bench top formulation, and more.

Competencies

Sponsored by

Current Items

Click here to access AEB webinar with Prepared Foods. On demand through May 27, 2021.

C-store Confidential

By: Sarah Kelley | Apr 16

Speaker: Nick Powell (QuikTrip)

Come learn how an industry leader is using its culinary, innovation, and product development wiles to overcome the stigma of "gas station food."

RCA 2018 Webinar - Discover the Truth Behind Agriculture

By: Katie King | Feb 1

Watch (or re-watch!) this engaging webinar where you will learn the similarities between organic, conventional and biotech food production and dispel myths between the various agriculture methods from Annette Maggi, MS, RDN, LD, FAND, the president of Annette Maggi & Associates, Inc.

2018 RCA Webinar - Creating Flavorful Dishes and Enhancing the Dining Experience with Beef and Alcohol

By: Katie King | Feb 1

The National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, discusses one of the top questions they receive – how to pair beef and alcohol. During this session, you will hear beef culinary experts present how wine, beer and spirits play a role in creating flavorful beef dishes.

2018 RCA Webinar - Preparing and Menuing New Beef Cuts

By: Katie King | Feb 1

The chefs from National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, will discuss one of the big trends in foodservice this year – new beef cuts.

2018 RCA Webinar - Trend Spotlight: Coffee and Tea

By: Katie King | Feb 1

This session will focus on establishments and menus that are incorporating some of the hottest attributes (sparkling, nitro, cold brew) into their offerings. In addition to discussing the aforementioned attributes.

2018 RCA Annual Conference and Culinology® Expo Recordings

By: Rees Linville | Jul 10

Take the experience of the 2018 RCA Annual Conference beyond the four days on-site. Gain access to over 20 hours of cutting-edge, Culinology, on-demand educational content from this year's annual meeting at your convenience.

Price:
2018 Conference Attendees $0
Members $249
Non-Members $449

PeasOnMoss Live Podcast

By: Megan French | Apr 5

Breakout session presented by Kimberly Schaub, Senior Product Development Scientist, Podcast Host, Certified Culinary Scientist, Peas On Moss

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Culinology Degree Programs: Today and Beyond

By: Megan French | Apr 5

Breakout session presented by Michael Cheng, Interim Dean, Chaplin School of Hospitality & Tourism Management, Florida International University

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Leading Edge of Flavor: Culinary Trends at Street Level

By: Megan French | Apr 5

2018 RCA Conference General Session Presentation by Gerry Ludwig, CEC, Corporate Consulting Chef, Gordon Food Service

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Reconstruction to Restaurateur - An Edible Low Country Tour

By: Megan French | Apr 5

2018 RCA Conference General Session Presentation by Matthew Raiford, CheFarmer, James Beard Award Nominee

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Tour of Chocolate: A Guided Tasting

By: Megan French | Apr 5

Breakout session presented by Gabrielle Draper, R&D Technical Culinary Application Chef, Barry Callebaut

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Field Research

By: Megan French | Mar 25

Speaker: Karena Wong 

Price:

Members $0
Non-Members $50

Culinary Analysis: Flavor Trends at Street Level/2016 Edition

By: Megan French | Mar 25

Speaker: Gerry Ludwig (Gordan Food Service)

In this fast-paced and highly visual session, Chef Gerry highlights the best and brightest new commercial restaurants from his most recent field research.

Price:

Members $0
Non-Members $50

Food for Thought: Tastes, Aromas, and Memories of Food

By: Megan French | Mar 25

Speaker: Chef Bryan Voltaggio (Top Chef finalist/Owner of 6 Restaurants)

From the alluring smells and colors of a prepared dish to the deep emotions surrounding the act of sharing a meal, food unites us. 

Price:

Members $0
Non-Members $50

Food as Medicine: Re-Tooling Your Menu and Your Health

By: Megan French | Mar 25

Speaker: Chef Leah Sarris (Tulane Unversity - School of Medicine), Walter Zuromski (Chef Services Group Inc.)

Do you want to prepare more healthful products for your customers but have a hard time doing so in a way that promotes sales and customer satisfaction?

Price:

Members $0
Non-Members $50

Take the “High Road” - Ice Cream Included

By: Megan French | Mar 25

Speaker: Keith Schroeder (High Road Craft Ice Cream Inc.)

High Road Craft Ice Cream owner Chef Keith Schroeder shares the results of his journey and successful career merge of culinary and business

Price:

Members $0
Non-Members $50

Novel Approaches to Clean Label Solutions

By: Megan French | Mar 22

Speaker: Edgar P. Anders (Florida Food Products. Inc.), Jason Wrights (Florida Food Products Inc.)

Learn and experience the latest in cutting edge technologies that are being applied in the meat, culinary and bakery industries. 

Price:

Members $0
Non-Members $50

Modern Science-Based Cuisine

By: Megan French | Mar 21

Speaker: John Placko ( Modern Culinary Academy)

Since many of the ingredients and techniques are closely related to or inspired by manufacturing, discover how these techniques and ingredients can have application in your formula, recipe or menu development.

Members $0
Non-Members $50