Culinology - December 2019 - 36

INDUSTRYNEWS
from the Research Chefs Association

Taste
the vibe
in San
Diego

The land of sun, surf and fish tacos is calling. The Research Chefs
Assocation's (RCA) Conference will be held April 15-17, 2020, at the Hard
Rock Hotel in San Diego. Over 1,200 food industry professionals will gather
to taste the vibe in this colorful West Coast city.
Get ready for a symphony of flavors and experiences
The RCA Conference is fully embracing the flair of San Diego, from CaliBaja cuisine to the military connection the city proudly shares. A Day of
Giving will take place during the conference, allowing attendees to partake in
local charitable efforts.
From head to heart, presenters offer numerous cutting-edge topics
From street-level culinary research to conducting bias-free evaluations,
conference speakers will speak on a variety of topics at #RCA2020. Here is
a preview of a few can't-miss sessions:
Want to know what drives consumers to purchase foodservice
regionally, nationally and globally? Chef Robert Danhi of
Flavor360 Solutions and Ken Rubin, culinary anthropologist and
ethnographer, will share in-depth knowledge and new technology to help
you understand customers' needs - emotionally, physiologically and
nutritionally.
If you're wondering what the future of the food industry looks like,
you're not alone. Sharing her insight again this year, Maeve Webster,
president of Menu Matters, will introduce the audience to new
concepts changing the industry and share how to use change as a catalyst
for innovation.
Gerry Ludwig, corporate consulting chef at Gordon Food Service,
has been taking his research to the streets. Learn how his intensive
methods provide an up-close look at what's driving trends that help
him anticipate new ones early on.
We all know that a biased evaluation can really throw off a dish. In
her interactive session, Lori Rothman, MS, CFS, of Lori Rothman
Consulting, will help attendees understand the factors that create a
biased evaluation at the stovetop and how to plan for bias-free evaluations in
the future.
New! Cultivate your own education menu
Attendees will also find sessions grouped into categories based on roles
in the industry. Content has been curated specifically for chefs, culinologists
and trend-focused professionals. While there are no restrictions to who may
attend such sessions, this new structure allows individuals to create a menu
of education opportunities, catered to their career needs.
Don't miss your chance to learn how industry professionals are fostering
innovation at the RCA Conference! Register by January 31 to save, at
culinology.org/rcaconference.

36 |

Culinology | DECEMBER 2019


http://www.culinology.org/rcaconference

Culinology - December 2019

Table of Contents for the Digital Edition of Culinology - December 2019

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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https://www.nxtbook.com/sosland/rca/2018_06_01
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https://www.nxtbook.com/sosland/rca/2016_09_01
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https://www.nxtbook.com/sosland/rca/2015_06_01
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https://www.nxtbook.com/sosland/rca/2012_09_01
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