Culinology - March 2018 - 47
INDUSTRYNEWS
In 2017, RCA regions hosted or co-hosted 12 events in eight different regions
that resulted in more than 500 total attendees. Some event highlights include
the Ontario Region's Lunch & Learn; the RCA Northern California Region's
Cannabis Conundrum event; and the events pictured below.
The events featured notable speakers including: Ali Bouzari, culinary scientist,
author, educator, and co-founder of Pilot R+D, San Francisco; John Granata,
co-founder and master distiller, Jersey Spirits Distilling Co., Fairfield, NJ; Chris
Thomas, principal technologist at Ingredion, Westchester, Ill.; and Sharon
Herzog, director of innovation research and development, Grain Millers, Eden
Prairie, Minn.
In total, there were 11.5 hours of education, six of which counted towards
CE credit hours, provided to attendees. There were also two tours, one at
Maple Leaf Foods' ThinkFood! Centre in Mississauga, Ontario and one at the
American Swedish Institute in Minneapolis.
Look more information about RCA regional events coming up in 2018 at
culinology.org/regions and plan to attend an event in your region.
NY METRO REGION
Pickles, Greens, Wine & Spirits
From left, Chef Chris Posner,
Pinnacle; Chef Vincent Barcelona,
Stratas Foods.
Looking to hire
top culinary
arts and food
sciences
professionals?
NW ARKANSAS REGION
5th Annual Fall Event
From left, Missy Engle and Joyce
Keller, both with Tyson Foods.
BY THE NUMBERS
RCA Regional Events
12 events
8 regions
500+ attendees
15 speakers
11.5 hours of
education
2 tours
*Numbers reflect 2017 events.
NORTH CENTRAL REGION
Canadian Ingredients
From left, Keaton Crowley, Toussaint
Tindal, Kenneth Lam and Megan
Forster, all students at Southwest
Minnesota State University.
Take a targeted approach to hiring top R&D talent in the food industry with RCA's
Employment Network. The Employment Network is an online listing of up-to-date job and
internship opportunities connecting companies and recruiters with candidates who are
committed to raising the bar in the food product development industry.
RCA members have access to the Employment Network, helping your company or client quickly and cost effectively access a qualified pool of applicants that include Certified
Research Chefs, Certified Culinary Scientists and recent Culinology degree graduates.
There is no cost to post an internship, allowing you to secure student talent so you may
grow your company as they grow through experience.
Join leading companies that posted on the Employment Network including Nestle,
Save-A-Lot, CuliNex and PepsiCo. In 2017, every job posting received 150 views or more,
with some jobs viewed more than 400 times.
Visit culinology.org/employmentnetwork to search for or post a job or internship!
MARCH 2018 | Culinology |
47
http://www.culinology.org/regions
http://www.culinology.org/employmentnetwork
Table of Contents for the Digital Edition of Culinology - March 2018
Culinology - March 2018
TABLE of contents
PRESIDENT’S letter - A great start for 2018
EMERGING trends - 3-D printing Imagining the possibilities
EMERGING trends - Five dairy alternative beverages to watch
INGREDIENT trends - Meal kits Delivering on convenience and fl avor
EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
INGREDIENT trends - Navigating Natural
Simplicity on the table
MEMBER profile - Arby’s adventurous side
Going to the next level
EXPERT voices - What’s next in sous vide?
INDUSTRY NEWS - RCA announces new leaders
INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
INDUSTRY NEWS - Ambitious culinary arts and food sciences students to compete at RCA Conference
INDUSTRY NEWS - Access RCA Conference recordings
INDUSTRY NEWS - RCA Regional Events
INDUSTRY NEWS - upcoming events
INDUSTRY NEWS - Save the date for 2019
PETITS fours - Big companies thinking small about innovation
PETITS fours - Sourcing the globe for ethnic spice blends
PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
PETITS fours - McDonald’s switching to sustainable packaging
NEWS bites
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - Culinology - March 2018
Culinology - March 2018 - 2
Culinology - March 2018 - TABLE of contents
Culinology - March 2018 - PRESIDENT’S letter - A great start for 2018
Culinology - March 2018 - 5
Culinology - March 2018 - EMERGING trends - 3-D printing Imagining the possibilities
Culinology - March 2018 - 7
Culinology - March 2018 - EMERGING trends - Five dairy alternative beverages to watch
Culinology - March 2018 - 9
Culinology - March 2018 - 10
Culinology - March 2018 - 11
Culinology - March 2018 - INGREDIENT trends - Meal kits Delivering on convenience and fl avor
Culinology - March 2018 - 13
Culinology - March 2018 - 14
Culinology - March 2018 - 15
Culinology - March 2018 - 16
Culinology - March 2018 - 17
Culinology - March 2018 - 18
Culinology - March 2018 - 19
Culinology - March 2018 - EDITORIAL - Consumer technology, behaviors dramatically reshaping food service
Culinology - March 2018 - 21
Culinology - March 2018 - INGREDIENT trends - Navigating Natural
Culinology - March 2018 - 23
Culinology - March 2018 - 24
Culinology - March 2018 - 25
Culinology - March 2018 - 26
Culinology - March 2018 - 27
Culinology - March 2018 - Simplicity on the table
Culinology - March 2018 - 29
Culinology - March 2018 - 30
Culinology - March 2018 - 31
Culinology - March 2018 - 32
Culinology - March 2018 - MEMBER profile - Arby’s adventurous side
Culinology - March 2018 - Going to the next level
Culinology - March 2018 - 35
Culinology - March 2018 - 36
Culinology - March 2018 - 37
Culinology - March 2018 - 38
Culinology - March 2018 - EXPERT voices - What’s next in sous vide?
Culinology - March 2018 - 40
Culinology - March 2018 - 41
Culinology - March 2018 - 42
Culinology - March 2018 - 43
Culinology - March 2018 - 44
Culinology - March 2018 - INDUSTRY NEWS - Become an RCA partner with year-round sponsorship opportunities
Culinology - March 2018 - INDUSTRY NEWS - Access RCA Conference recordings
Culinology - March 2018 - INDUSTRY NEWS - RCA Regional Events
Culinology - March 2018 - INDUSTRY NEWS - Save the date for 2019
Culinology - March 2018 - 49
Culinology - March 2018 - PETITS fours - Big companies thinking small about innovation
Culinology - March 2018 - 51
Culinology - March 2018 - PETITS fours - Sourcing the globe for ethnic spice blends
Culinology - March 2018 - PETITS fours - PANERA PUSHES FOR FEDERAL EGG DEFINITION
Culinology - March 2018 - PETITS fours - McDonald’s switching to sustainable packaging
Culinology - March 2018 - 55
Culinology - March 2018 - NEWS bites
Culinology - March 2018 - 57
Culinology - March 2018 - 58
Culinology - March 2018 - 59
Culinology - March 2018 - 60
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