RCA Conference and Expo Features Exciting Programs

For Immediate Release                    Contact:  Anneliese Doyle   (678) 303-2968 x7

Research Chefs Association Culinology® Conference and Expo
Features Exciting Educational and Networking Programs

 
ATLANTA (April 16, 2008)— 

The Research Chef Association’s 2008 Annual Conference and Culinology® Expo completed a successful, three-day event at the Sheraton Seattle Hotel and the Washington State Convention & Trade Center in Seattle on March 9.  The event featured an impressive lineup of speakers, breakout sessions, and networking opportunities, and drew record attendance with nearly 1,600 attendees and a sold out expo floor.  The only annual food industry event to focus on Culinology – the blending of culinary arts and food science/technology – this year’s show attracted a diverse group food product development professionals from across the country and outside the US. 
In addition to the professional development sessions, the educational sessions, and the keynote speech by Starbucks Coffee Company’s Sr. Vice President of Global Food and Beverage Denny Marie Post, attendees enjoyed the ongoing RCA camaraderie at fabulous networking events taking place at the Sheraton and the Convention Center Skybridge. 

This year RCA introduced pre-conference culinary tours of the city of Seattle, including tours to Starbucks Headquarters, Pike Place Market, Theo Chocolate Factory, and local vineyards and wineries.  Attendees also excitedly filled the streets, shops, and restaurants of downtown Seattle after conference hours to further explore the city’s booming culinary scene.

General sessions presented at the Conference received excellent reviews from attendees.  One session presented by Dr. Elizabeth A. Sloan (Sloan Trends, Inc.) offered an analysis of the emerging mega trends, behavioral practices, attitude shifts, and fundamental issues that will have a sustainable impact on the foodservice business. 
Another general session focused on the regional cuisine of the Pacific Northwest.  Food Arts magazine’s Jim Poris moderated a distinguished panel featuring chefs Greg Atkinson, Tom Douglas, Thierry Rautureau, and Holly Smith, as well as regional food and beverage experts Martin Johnson, Jon Rowley, and David Schomer.  A third general session was presented by Dr. Steven Witherly (Technical Products, Inc.) on the topic of food pleasure and the culinary techniques that can maximize irresistible food products.

A vibrant show floor combined with Culinology Poster Presentations and a Demonstration Stage made the 2008 RCA Culinology Expo a valuable event for both exhibitors and attendees.  Innovative products and technologies were on display throughout the show floor, spotlighting the achievement and extraordinary level of knowledge and expertise demonstrated by those in the industry.
RCA’s Annual Luncheon was a sold out event, with an incredible menu inspired by Seattle chef Tom Douglas, whose recipes were developed by manufacturers for over 500 guests.  The result was a fabulous Seattle meal that highlighted the power of Culinology in the kitchen. 

This year’s event drew a record-breaking number of students, who attended many of the student-only events including a speed interviewing session.  Among the many hundreds of R&D professionals, student teams involved in the RCA Student Culinology Competition attended the conference after their live competition on Thursday, March 6, where Johnson & Wales University-Providence took first place and a $5,000 grand prize.
Each year, RCA offers the R&D community the only industry conference to focus on Culinology, attracting a diverse audience of food product development professionals, from research chefs, to innovation directors, to food scientists, to marketing and sales professionals.  According to RCA Headquarters event surveys, the association raised the bar yet again this year in anticipation for another successful event scheduled for March 5-8, 2008 in Dallas, Texas.

For additional information, including photos of the event, please contact Anneliese Doyle at RCA Headquarters.
 

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Founded in 1996, the RCA has rapidly grown to over 2,200 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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