Wednesday, March 21, 2012

11:00 am - 7:00 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site. 

1:00 pm - 1:30 pm 
Outing: Alamo Tour and Lunch*

Do you remember the Alamo? This famous landmark represents nearly 300 years of history and is a “must see” for all who come to San Antonio. Attendees will enjoy a narrated walking tour of the complex, taking in such sites as the Alamo Gardens and Alamo Shrine. Following the tour, we’ll take a leisurely stroll along the San Antonio Riverwalk and enjoy an authentic Mexican lunch at Rio Rio Cantina.   Pre-registration is required and space is limited.  Cost: $50 per person, includes lunch.  Attendees will meet at the Hyatt lobby.

11:30 am - 6:00 pm
Golf Tournament and RCF Fundraiser*

Want to play where the pros play? Here’s your chance. Join us at TPC San Antonio, site of the springtime PGA Tour Valero Open and fall Champions Tour events. Back by popular demand, we’re resurrecting the tournament aspect of this event, complete with great giveaways, team and hole prizes, and contests benefitting the Research Chefs Foundation (RCF). The format will be conducive for players of all ability levels. Form your own team, or we’ll pair you with others needing partners.

Don’t miss out - this premier golf club is unlike any other ever visited by RCA. Pre-registration is required and space is limited.  Cost:  $125 per attendee, which includes coach transportation, box lunch, golf shirt, and amenity bag. Optional club rental is $70.  Transportation will depart from the hotel at 11:30 am. and return at approximately 6:00 pm.   Also see Beginning Golf Academy Outing.

Sponsored by Surlean Foods

1:00 pm – 5:00 pm
Workshops*

1) CRC Exam Study Session*
Workshop Level: 2
Culinology Core Knowledge Competencies:  Advancing your career to the next level

This interactive study session, taught by RCA Continuing Education instructors, will review the main concepts covered in the RCA’s Certified Research Chef (CRC) exam. Pre-workshop materials and assignments will be sent to the attendees to help them make the most of their attendance.  The workshop will address major concepts, with a focus on the competency areas in which CRC examinees statistically have had the most challenges.  Attendees will leave the workshop with a clear understanding of the concepts in which they personally excel, and which will require further study in order to be successful on the CRC exam.  Pre-registration is required.  Cost: $149 per person.

Jeffrey Cousminer, Senior Development Chef, Greencore, USA
Jill Golden, RD, Culinology Program Coordinator, Orange Coast College
Hans R. Schade, President/Consultant, High Result Solutions

2) Open Innovation: A Hands-on Approach*
Workshop Level: 3
Culinology Core Knowledge Competencies:  Ability to convert from lab to plant; New technologies

Learn how the concept of open innovation can help you find creative solutions to your technical food and beverage challenges.  Past RCA keynote speaker Carlos Barroso will share case studies that illustrate best practices for identifying external research partners, writing and reviewing proposals, partnering with a manufacturing team, discovering new technologies, and much more. Pre-registration is required.  Cost: $249 per person.

Carlos Barroso, President, CJB and Associates
Skip Davis, Vice President, NineSigma
Marc Halperin, COO/Founder, Center for Culinary Development

3) Salt Function and Flavor 2.0:  Sodium Concerns and Reduction*
Workshop Level: 2
Culinology Core Knowledge Competencies: Current nutrition trends; Functional ingredients

This year’s Salt Function and Flavor workshop will provide an in-depth look at sodium concerns based on the latest information and research available, with an added focus on baked goods.  Learn how the consumer experiences sodium, about the function of salt, how to substitute salt without sacrificing flavor, and the latest techniques for reducing sodium in processed foods, restaurant cuisine, and baked goods.  The curriculum has been designed for first-time workshop attendees as well as those wishing to build on last year’s workshop content.  Pre-registration is required.  Cost: $249 per person.

James Adams, R&D Director, Tyson Kettle Creations
Jason Behrends, Ph.D., CCS®, Senior Food Technologist, Tyson Foods, Inc.
John Marcy, Ph.D., Professor, University of Arkansas
Howard Moskowitz, Ph.D., President, Moskowitz Jacobs, Inc.
Norman Myshok, CCC, Corporate Chef-Foodservice, Canada Bread
Todd Seyfarth, RD, Associate Professor of Culinary Nutrition, Johnson & Wales University

4) The Soul of Tex-Mex Cooking*
Workshop Level: 1
Culinology Core Knowledge Competencies: Product presentation; Recipe development and formula ratios

Tex-Mex cuisine, rooted in San Antonio, is one of the great regional cuisines in America. This in-depth, hands-on culinary workshop will introduce attendees to the cuisine through these key elements:  ethnic and geographical influences, history, ingredients, flavor profiles, and cooking techniques.   Culinary demonstrations and tastings of iconic Tex-Mex dishes such as chili con carne and enchiladas will illustrate the uniqueness and appeal of this cuisine.  Pre-registration is required.  Cost: $249 per person.

Christopher Keegan, CEC, Senior Research Chef, Cargill Flavor Systems 

5) Sous Vide Cooking: Knowledge and Application*
Workshop Level: 2
Culinology Core Knowledge Competencies: Current and projected food trends; Flavor building in the kitchen

Sous vide, a French term meaning ‘under vacuum’, refers to the method of cooking vacuum sealed foods in a low temperature water bath.   Steadily gaining popularity since the 1970’s, this method is now highly regulated in some U.S. states.  This workshop will include demonstrations with participant production and tastings, and will cover all elements of sous vide cooking, from techniques, to applications, to regulations.  Pre-registration is required.  Cost: $249 per person.
 
Christoph Milz, Marketing Manager, Polyscience

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Thursday, March 22, 2012

6:30 am - 2:00 pm
Student Culinology® Competition

Attendees are welcome to watch teams compete via live video feed in the annual RCA Student Culinology® Competition. 

7:00 am - 9:00 am
Research Chefs Foundation Fun Run*

This non-competitive 5K run/1 mile walk in Hemisfair Park (located just behind the convention center) will benefit the RCF, the Bill “Pops” Hahne and the Michele Block Memorial Scholarship Funds.  This is the best way to start your day while supporting the RCF!  Your support helps make educational opportunities possible for a greater number of students and professionals who are committed to Culinology.  Even if you're not a runner, come and participate in this event that has become a popular RCA tradition!   Additional donations are welcome, and net proceeds go directly to supporting scholarships.  

Pre-registration is required.  Cost: $50 per person / $25 per student.  Includes an event t-shirt.  Attendees will depart from the convention center (River Level by Ballroom B) at 7:00 a.m.  The Fun Run will begin at Hemisfair Park at 7:30 a.m.

8:00 am - 6:30 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site.

8:30 am - 9:30 am
Continental Breakfast

9:30 am - 10:45 am
Breakout Sessions A

A1) CRC and CCS Information Session: Taking the Next Step in Your Career
Session Level:  1
Culinology Core Knowledge Competencies:  Advancing your career to the next level

Curious about RCA certification?  What’s the value of certification?  Not sure if you are an eligible “CRC” or “CCS” candidate…or whether you are ready to apply? How do you prepare for the exam? Need help navigating the certification process?  It’s easier than you think! What if you are a student? What is the “RCA Certification Candidate” status?   Led by the Research Chefs Association Certification Commission (RCACC) and current CRCs and CCSs, this session will answer all of these questions and more. 

Brad Davis, CCS®, Project Leader, Tyson Foods, Inc.
Tim Kline, Director of Education and Certification, RCA
Susan Licker, CCS®, Director R&D, Frito-Lay
Nick Pajor, CRC®, CCS®, Corporate Research Chef, King and Prince Seafood Company
Steve Pylypiw, CCS®, Senior Research Chef, Kraft Foods, Inc.
Larry Tong, CCS®, Food Technologist, McCormick & Co., Inc.
Rachel Zemser, CCS®, Consultant, Nest Collective/Walnut Board of California
Mirko Zuehlke, CMB, MSFS, MBA, Western Sales Manager, T. Hasegawa Flavors

A2) Halal Recipe Development: A Competitive Edge in Global and Specialty Markets
Session Level: 1
Culinology Core Knowledge Competencies: Products and competitive product analysis; Current and projected food trends

Is your recipe development team leveraging halal, a dietary set of guidelines for Muslims, as a dietary and formulation opportunity?  Today, the global and local opportunity for halal prepared foods, foodservice, and menu development is currently assessed at $634 billion (US) per year, and forms 16 percent of the entire global food industry. In the U.S. alone, halal consumers spend an upward of $20 billion every year, and hold a collective purchasing power of $170 billion. This informative discussion, presented by the Islamic Food and Nutrition Council of America (IFNCA), will discuss how to develop halal products, understanding the full potential of including halal in menus, and how to leverage halal to differentiate your menu/products from your competitors.

Muhammad Munir Chaudry, Ph.D., President, Islamic Food and Nutrition Council of America
Demetrios Haralambatos, Corporate Executive Chef, Kontos Foods, Inc.
Michael Lonteen, Custom Culinary

A3) Chef-Scientist Collaboration: Culinology® Made to Order
Session Level: 2
Culinology Core Knowledge Competencies:  Ability to convert from lab to plant; Understanding of the production development process

Enhancing collaboration amongst chefs and food scientists has become a key component in the product development process because it capitalizes on the expertise of each professional.  Session speakers will share real-world case studies and provide tastings that illustrate successful collaboration between culinarians and scientists at all stages of development.

Teresa Landis, Senior Culinary Project Leader, The National Food Lab
Sara Praegitzer, Food Scientist, ConAgra Foods/Lamb Weston
Laurie Troiani, Product Innovation Manager-Product Design Group, The National Food Lab
David White, Senior Executive Chef, ConAgra-Lamb Weston RQI

A4) Open Innovation: A Tool for Shortening Stage Gate Development Timelines
Session Level: 2
Culinology Core Knowledge Competencies:  Ability to convert from lab to plant; Understanding of the production development process

What is open innovation and how can it be integrated into the stage gate process to shorten your project’s time to market?  Join us for this informative panel presentation that will discuss this concept and how it can be used to get your product to market earlier, leading to greater sales and market share. 

Kurt C. Schneider, Vice President-Product and Process Innovation Center, Quality Ingredients Corporation
Adrian Timms, Hershey's

11:00 pm - 12:15 pm
Breakout Sessions B

B1) Beef Made Easy
Session Level: 2
Culinology Core Knowledge Competencies: Ability to convert from lab to plant; Competitive products and competitive product analysis

Beef can be an easy, everyday meal solution for consumers seeking value and convenience. The Beef Checkoff’s new Convenient Fresh Beef program provides today's busy consumer with complete meal solutions - beyond burgers and steaks - that are easy to prepare utilizing conventional and microwave cooking technologies. Culinary demonstrations and tastings will highlight new product ideas for an array of beef cuts and appliance applications, and market research on the program will be shared.

John Lundeen, Executive Director-Market Research, The Beef Checkoff
Tim Strauss, Co-Founder/Chief Marketing Officer, The Turover Strauss Group
Steven Wald, Executive Director-Innovation and Culinary, The Beef Checkoff 
Dave Zino, Executive Chef, The Beef Checkoff

B2) Greening Your R&D Kitchen
Level: 1
Culinology Core Knowledge Competencies: Knowledge of equipment and selection; Knowledge of competitive products and competitive product analysis

Sustainable design requires the integration of project teams to find solutions that reduce our impact on the earth and its resources.  Through case studies and lectures, attendees will learn the fundamentals of sustainable design as they are applied to R&D facilities. We will review the techniques for site selection and development; reduction of potable water consumption; energy efficiency in building systems; use of appropriate recycled and regional material selections; elements that improve indoor air quality; and the utilization of waste, all of which can contribute to the ‘triple bottom line’. 

Harry Osborne, Vice President/Director of Architecture, Gannett Fleming

B3) The New Standard in Foodservice Innovation
Level: 1
Culinology Core Knowledge Competencies: Understanding of the Product Development Process;Knowledge of Recipe Development and Formula Ratios
 
Come learn about new standards that are being developed for foodservice innovation by the International Foodservice Manufacturers Association (IFMA).  Find out how IFMA’s Center of Innovation Excellence (CIE), with partner Stage-Gate International, is collaborating with suppliers and operators to create a common framework, metrics, and language that will create efficiencies across the supply chain.

Jim Doak, Director of Research and Menu Development/Exec. Chef, Culver's
Devon Gerchar, Director of Member Value, IFMA
Darryl Mickler, Executive Chef and Senior Director of Culinary Innovations, Chili's Grill and Bar
Michael Salem, Senior Director of R&D, Del Taco

B4) Prevention, Intervention, and Detection: A Complete Approach to Food Safety
Session Level: 2
Culinology Core Knowledge Competencies:  Functional ingredients; Product shelf life

Food product safety is on the top of all food manufacturers' priority lists.  More importantly, it's now top of mind for consumers as well. By understanding the steps necessary to developing a safer consumer food product - prevention, intervention, and detection – you can be better prepared to ensure safe, high quality foods.  This session will discuss these steps, natural antimicrobials, and the latest in technological advances.

Amy Smith, Ph.D., Technical Application/Regulatory Support Specialist, DuPont Qualicon
Larry Steenson, Ph.D., Senior Principle Scientist-Food Protection, Danisco USA
Heidi Weinkauf, Ph.D., Senior Application Technologist-Food Protection, Danisco USA

B5) Regional Cuisine with Food Arts Magazine
Session Level: 1
Culinology Core Knowledge Competencies:  Knowledge of regional and world cuisines

Join us for a panel discussion on the unique and vibrant cuisine of San Antonio.  Certainly Tex-Mex is at its finest here, but we’ll also explore the cuisine’s lesser known influences, such as German, Southern, Asian, and French, which all contribute to the city’s iconic, fusion-fueled eateries.

Blanca Aldaco, Chef, Aldaco’s Mexican Cuisine
Johnny Hernandez, Chef, LaGloria Restaurant
Jim Poris, Editor, Food Arts magazine

1:45 pm - 3:00 pm
General Session 1

2012: Menu Makers and Traffic Builders
Baby boomers are driving the restaurant business and millennials are becoming obsessed with gourmet. Sweet is surrendering to savory. Unique snacks and breakfast items are soaring, and it’s all part of a new set of rules for menu makers to follow. This session takes a factual look at which menu segments and trends are gaining momentum and which are on the way out. Trends expert Dr. Liz Sloan examines the latest flavor profiles, preparation methods, and generational preferences, and how product developers can continue to drive traffic as well as culinary satisfaction.

Liz Sloan, Ph.D., President, Sloan Trends, Inc.

3:00 pm - 3:30 pm
Coffee Break

3:30 pm - 4:30 pm
Annual Business Meeting

RCA’s president and board members will provide association activity reports and an annual update. 

4:45 pm - 5:45 pm
CRC and CCS Reception

This reception is an opportunity for CRCs, CCSs, RCA Certification Candidates and those want to meet others who are certified or considering pursuing RCA certification. 

4:45 pm - 5:45 pm
New Member and First Time Attendee Reception

The RCA will welcome all newcomers to the Annual Conference prior to the Opening Reception.  If you are a new RCA member or if this is your first RCA conference, we encourage you to attend this reception.

6:00 pm - 8:00 pm
Opening Reception at River Walk Grotto

Sample delectable dishes from local restaurants and network with peers at the River Walk Grotto, a beautiful outdoor plaza adjacent to the convention center.   All Annual Conference participants are invited to attend this kick-off reception.

Sponsored by Danisco

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Friday, March 23, 2012

6:30 am - 1:00 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site.

6:30 am - 2:00 pm
Professional Culinology® Competition

RCA-ACF member teams will compete in the inaugural RCA Professional Culinology® Competition. 

7:00 am - 8:00 am
RCA Regionals Breakfast

RCA Regional Events are designed to create a means for members to share their knowledge and expertise on a local level.  Enjoy a full breakfast and look for your “region” when you’re finding a seat, to mingle with other attendees that live and work in your area.  Committee Chairs will introduce members to the regional key contacts, thank sponsors, and invite all to get involved at the regional level.

8:00 am - 8:10 am
President’s Welcome

8:10 am - 9:00 am
Keynote Address

Chef Eric Ripert

On Leadership, Team-Building, and Staying Ahead of the Curve

Chef, author, host of PBS’ Avec Eric, and guest judge on Bravo's "Top Chef," Eric Ripert has been honing his talents at the three-star Michelin restaurant Le Bernardin, as executive chef and co-owner, for the last 18 years. The New York Times has called Ripert “a maestro, and his kitchen a finely tuned orchestra,” and has consistently given Le Bernardin a four-star rating almost since its inception.  In his keynote address, Chef Ripert will share lessons learned by a chef on leadership, mentorship, building award-winning teams, and staying ahead of the curve with the latest global food trends.

9:00 am - 9:30 am
Coffee Break

9:30 am - 10:45 am
Breakout Sessions C

C1) Designing Naturally Healthy Proteins
Session Level: 2
Culinology Core Knowledge Competencies:  Current nutrition trends; Formula development

Learn to formulate healthy protein offerings, such as burgers, to lower overall fat and calories.  Innovations and technologies using all natural ingredients such as soy and plum will be shared.
Demonstrations  and tastings of whole muscle meat applications will be included.

James M. Degen, President, J.M. Degen & Company Marketing Consulting

C3) "Senior Moments": Successful Culinology® Professionals Share Career and Life Lessons
Session Level: 1
Culinology Core Knowledge Competencies: Advancing your career to the next level; Understanding of the product development process

If you are beginning a career or are at mid-career and aren't quite sure how to get to that next level, then you need to attend this panel discussion featuring  successful Culinology professionals who will share their career experiences, strategies, and lessons learned (sometimes the hard way.)   Learn about key moves that can help advance your career, how to ace the interview and get the job, how to deal with adversity, why finding a balance between life and career is an essential, and many other pearls of wisdom.

Kevin Anderson, Partner, Excellence with Innovation
Mark Crowell, CRC®, Principal Culinologist, CuliNex
Craig “Skip” Julius, CRC®, CCS®, CEC, CCP, Manager of Culinary Solutions, Sensient Flavors
Susan W. Murray. CRC®, Technical Sales Manager, Northwest Naturals, LLC

C4) Student-Professional Speed Meet and Greet

Think “speed dating” meets Culinology®!  This fast-paced, upbeat session will give professionals the chance to meet a new generation of research chefs, culinary scientists, and Culinology professionals while giving students the opportunity to meet professionals from a number of industry segments in a fun, social setting.  There’s no better way to meet fellow RCA members and everyone will walk away with loads of professional contacts.

Darryl Holliday, CRC®, Director of R&D, Kajun Kettle Foods
Eric White, Research Chef, Archer Daniels Midland Company

C5)  Translating Thai Flavors with Culinary Integrity
Session Level: 2
Culinology Core Knowledge Competencies:  Ability to convert from lab to plant; Top, mid, and base notes and construction of flavor

It's no surprise that the flavors of Southeast Asia are becoming more mainstream, and scaling-up the genuine flavors of this cuisine with integrity requires the right approach.  This interactive session will include tastings that will illustrate the traditional flavor profiles and primary ingredients of the cuisine, and how to maintain the culinary integrity through the translation of flavors and commercially available ingredient substitutions.

Robert Danhi, CEC, CCE, CHE, CCP, Asian Culinary Guru/Author, Chef Danhi & Co.

11:00 am - 12:15 pm
General Session 2

Developing Products for the Hispanic Market
The Hispanic, Spanish-speaking demographic in the U.S. is rapidly becoming a critical market segment for the food industry.  This informative panel of experts will discuss how the market is evolving, which trends will be most impactful, and the key components your company needs to know in order to develop products targeted to the Hispanic-American consumer.

John Bartel, Executive Chef, Taco Bueno Restaurants LP
Fernando Desa, Executive Chef/Product Development Manager, Goya Foods, Inc.
Mark Miller, Chef/Author

12:30 pm - 5:00 pm
Culinology® Expo

Discover new products and meet many of the suppliers who help shape the R&D industry.  Come hungry to the Expo, so you can enjoy delicious samples prepared by an array of exhibitors.   

Culinology® Poster Presentations Q&A
Don’t miss the annual Culinology® Poster Presentations, which will be displayed on the Expo show floor.  These presentations on research, innovative concepts and product development have been submitted by members of the RCA community.  Presenting authors will be available for a formal Q&A with judges at the following times:

2:00 – 3:00 p.m.
Scientific Research – Professional Member
Innovative Concepts – Student Member

3:00 – 4:00 p.m. 
Scientific Research – Student Member
Innovative Concepts – Professional Member
Product Development – Student Member

6:00 pm - 7:00 pm
Student Member Town Hall Meeting and Reception

RCA welcomes students and interested professionals to attend this town hall meeting and informal reception to discuss opportunities to increase awareness of Culinology, get involved in the Student Advisory Subcommittee, and network with peers.

Darryl Holliday, CRC®, Director of R&D, Kajun Kettle Foods
Eric White, Research Chef, Archer Daniels Midland Company

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Saturday, March 24, 2012

7:00 am - 4:00 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site.

7:30 am - 8:30 am
Continental Breakfast

8:30 – 9:45 a.m.
General Session 3

Culinology® Today: New Equipment Technologies
A panel discussion presented by CULINOLOGY® magazine.

Christie Maggi, Culinary Director, Advanced Gourmet
Christoph Milz, Marketing Manager, Polyscience 

9:45 am - 10:15 am
Coffee Break

10:15 am - 11:30 am
Breakout Sessions D 

D1) Building Flavors in the Kitchen
Session Level: 2
Culinology Core Knowledge Competencies:  Current and projected food trends; Flavor building in the kitchen

With consumers’ increasingly adventurous tastes and preferences, chefs are challenged to “spice up the standards” and strengthen the flavor and texture elements of their menus. This panel discussion and tasting will explore the fundamental components of ingredients and wide-ranging ways to build flavor into new dishes that expand menu options and satisfy consumer demand. Join us in this exploration of how and why a final product becomes greater than the sum of its parts.

Gail Vance Civille, Founder/President,Sensory Spectrum, Inc.
John Csukor, President/CEO, KOR Food Innovation
Stephen Kalil, CEC, CRC®, Corporate Executive Research Chef, Frito Lay
Bob Okura, CEC, CFBE, Corporate Executive Chef, The Cheesecake Factory

D2) Impact of Natural Extracts on Oxidative Stability
Session Level: 2
Culinology Core Knowledge Competencies:  Functional ingredients; Product shelf life

The use of natural extracts to combat oxidative rancidity is generating increased interest due to consumer concerns over the use of synthetic antioxidants. Natural extracts, such as those from rosemary and green tea, are of importance because they have the advantage of being labeled as spices or natural flavors. The antioxidant activities of these natural extracts and their ability to extend the storage shelf life of various culinary products, including salad dressing, mayonnaise, and deli meats will be discussed in this session.

Namal Senanayake, Ph.D., Application Scientist-Food Protection, Danisco USA, Inc.

D3) Legumes: Ancient Foods in Modern Diets
Session Level: 2
Culinology Core Knowledge Competencies: Current nutrition trends; Knowledge of regional and world cuisines.

Legumes, some of the oldest ingredients on earth, have great potential on the modern plate of many ethnic cuisines due to their health benefits and great taste.  Join us for a demonstration that will teach you how to incorporate legumes into new products developed for the marketplace.  Learn the history behind this ancient food and the many culinary traditions from around the world that can be introduced to the American diet.

Courtney Hirota, Director of Marketing and Communications, Pulse CanadaWalter Potenza, Chef/Owner/President, Chef Walters Fine Foods

D4) A Systematic Approach to Ideation
Session Level: 1
Culinology Core Knowledge Competencies:  Advancing your career to the next level; Understanding of the product development process

Ideas are the life-spring for continuously launching, improving, eliminating, and re-positioning products, packaging, and branding.  This session will present a systematic approach to the creation and implementation of ideas, a wonderful resource for all product development professionals.

Susan Howe, President, The Intrinsic Group, Inc.

D5) RCA Milestone: Launching a Culinology® Degree Program
Session Level: 2
Culinology Core Knowledge Competencies:  Advancing your career to the next level

Learn what it takes to launch a Culinology degree program, what the RCA Education Committee does to expand educational opportunities and the Culinology brand, and how Culinology has gone global. This session will also share the story of how the first Culinology bachelor’s degree program outside the United States was officially launched in 2011 at Taylor's University in Malaysia, one of the largest universities in Malaysia with a student population in excess of 17,000. 

Michael Cheng, CHE, Director/Associate Professor of Culinology and Hospitality Management, Southwest Minnesota State University
Jeffrey Cousminer, Senior Development Chef, Greencore, USA
Pradeep Kumar Nair, Deputy Vice Chancellor, Taylor’s University
Genier Pierre-Louis, Lecturer, Taylor’s University
Siti Ramadhaniatun, Taylor's University
Benjamin Wong Tziak Ze, Lecturer, Taylor’s University

12:00 pm - 2:00 pm
Annual Luncheon

Join us for this greatly anticipated annual event, which includes a presentation of the 2012 RCA award winners.  Pre-registration is required for the luncheon and ticket must be presented for entry.   Cost:  $50 per person for members, $60 for non-members.

2:15 - 3:30 pm
Breakout Sessions E

E1) All About Gluten-Free Foods
Session Level: 1
Culinology Core Knowledge Competencies: Current nutrition trends

Come and learn why gluten-free foods are a trend that’s here to stay - not a passing fad - and how this affects developers of retail products, foodservice, and beyond.  We’ll delve into the definition of gluten, considerations for developing products, sourcing and availability of ingredients, storage and cross-contamination issues, operations training, legislation, regulation, resources, and much more. 

Aaron E. Flores, Executive Chef, Hilton Worldwide and National Executive Chef, Gluten Intolerance Group of N. America/Celiac Sprue Association

E2) Meeting Culinary Needs with High Oleic Soybean Oil
Session Level: 2
Culinology Core Knowledge Competencies: Functional ingredients; Recipe development and formula ratios

High oleic soybean oil (HOSBO) can help product developers meet many challenges related to lowering saturated fats and trans fats.  This expert panel will discuss the oil’s healthful fatty acid profile and its extensive functionality due to its high oxidative stability, as well as a variety of formulating applications including baking and frying.

Joy Blakeslee, RD, Culinary and Nutrition Center Director, Publicis Consultants/Qualisoy
Susan Knowlton, Ph.D., Trait Champion, Pioneer - A DuPont Company
Robert M. Reeves, Director of Public Affairs, Qualisoy
Richard S. Wilkes, Director, Food Applications, Monsanto

E3) Where There’s Smoke, There’s Flavor
Session Level: 2
Culinology Core Knowledge Competencies: Functional ingredients; Product presentation

Where there’s smoke, there’s flavor, aromas, and textural properties that are unique and incredibly appealing to your customer.  This demonstration and tasting will provide a technical and culinary lesson on smoke, covering the differences between conventional smoking and condensed natural smoke.  Topics will include costs, sustainability, health and wellness, and labeling implications of condensed natural smoke.

Kevin Anderson, Partner, Excellence with Innovation
Mark Crass, Vice President-Sales and Marketing, Red Arrow Products Company, LLC
Mike Hudak, Food Service Sales Manager, Red Arrow USA 
Robert D. Johnson, Ph.D., Manager-Value Optimization, Red Arrow Products Company, LLC

E4) While All Salame is Salumi, Not All Salumi is Salame
Session Level: 2
Culinology Core Knowledge Competencies: Product presentation; Recipe development and formula ratios

Salame lovers are in for a treat with this in-depth demonstration of the dry-cured, fermented meat. Learn the steps involved in this culinary process, including variables that affect flavor such as cultures, mold, yeast, spices, casings, and more. 

Michael Cruz, Director of Marketing, Columbus Foods
Valeria Fiorito, Senior Marketing Manager, Columbus Foods
Keith Nakakura, Director of Product Development and Technical Services, Columbus Foods

3:30 pm - 4:30 pm
Farewell Fiesta 

Take the opportunity to reconnect with your fellow attendees at this closing reception, where we will toast with Margaritas in hand and bid happy trails until 2013.  

 Conference Session Levels

Level 1

Assumes little or no prior knowledge of the area(s) covered.  The focus of the activity is to increase knowledge and application by the participant.

Level 2
Assumes a general knowledge of the literature and professional practice within the area(s) covered.  The focus is to enhance knowledge and appication of the participant.

Level 3
Assumes thorough knowledge of the literature and professional practice within the area(s) covered.  The focus is a synthesis of recent advances and future directions.

Culinology Core Competencies

The RCA has developed a set of core knowledge competencies for those studying and working inthe field of Culinology.  View the full listing of core competencies.   

This preliminary schedule is subject to change. *Requires additional registration.

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