Research Chefs Association Annual Conference & Culinology® Expo
For Immediate Release
Contact: Anneliese Klainbaum (678) 303-2968 x7
Research Chefs Association
2012 Annual Conference & Culinology® Expo
ATLANTA (January 26, 2012) -
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
GENERAL REGISTRATION
Attendees may register online. Press registration is available for qualified applicants, based upon availability.
RCA HEADQUARTERS
1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
(404) 252-3663
General event questions: Kristi Johnson (678) 303-3009
Media contact: Anneliese Klainbaum (678) 303-2968 x7
FOR MORE INFORMATION
Please visit www.culinology.org/annualconference
*Press details, speaker bios, and speaker headshots available upon request.
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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
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