RCA Brings Culinology® Conference and Expo

For Immediate Release                         Contact:  Ericka Henderson   (678) 303-2991 

Research Chefs Association Brings Culinology® Conference and Expo to Dallas in 2009

ATLANTA (January 8, 2009)—  
 
EVENT
Research Chefs Association (RCA) Annual Conference and Culinology® Expo
 

DATE
Wednesday, March 4 – Sunday, March 8, 2009
Pre-conference events on Wednesday, March 4, 2009
 

LOCATION
Sheraton Dallas Hotel, Dallas, Texas, USA
 

ATTENDEES
Over 1,400 attendees, including research chefs, food scientists, culinologists, and many others visiting from U.S. and international destinations.
 

CULINOLOGY® EXPO
Friday, March 6, 2009, 12:30 pm – 5:00 pm
Sheraton Dallas Hotel, Dallas, Texas
 
• Nearly 200 exhibitors will display trend-setting product, service, and equipment innovations in food product development. 
• Culinology Demonstration Stage to feature informative product and technology demonstrations.
• Culinology Poster Presentations
• Full list of exhibitors available online at http://www.culinology.org/annualconference/expo
 

CONFERENCE HIGHLIGHTS
Keynote speaker: Carlos Barroso, Senior Vice President Global R&D Foods, PepsiCo

General Sessions:

Applying Molecular Gastronomy to Creative Menu Development
Presented by Chef Richard Blais, culinary designer at Trail-Blais and featured contestant on Top Chef: Chicago

Whatever Happened to JR? How Change Has Come to Restaurants in the Big D
Moderated by senior editor of Food Arts magazine, Jim Poris, who will be joined by panelists Chef Nick Badovinus, Chef Dean Fearing, Jeffery Yarbrough, and others

Using Traditional Mexican Dishes to Inspire Modern Southwestern Cuisines
Presented by Chef Mark Miller, acclaimed chef/founder of Coyote Café and author of nine books on chiles and Southwestern cuisine

• Annual Luncheon - Menu developed by Chef Dean Fearing, a key figure in defining Southwestern cuisine who put Dallas on the culinary map

• RCA Awards Ceremony at the Annual Luncheon

• Student Culinology Competition

• Pre-conference events on Wednesday, March 4:  Culinary-related tours of Dallas

• Networking opportunities:  Opening Reception, Regionals Meet and Greet, late-night Dessert Reception, and coffee breaks

Professional development sessions: 

CRC and CCS Information Session
Led by the Research Chefs Association Certification Commission (RCACC) and current Certified Research Chefs (CRC) and Certified Culinary Scientists (CCS)

So You Want to be a Writer?
Moderated by Kathleen Kennedy, CRC®, CEO/chief innovation officer for Sage Culinary Catalysts, and joined by panelists Scott Allemendinger, vice president and group publisher of Restaurant Business, Foodservice Director, and Monkeydish, Robert Danhi, chef, educator and author, Todd Downs, freelance writer and chef/consultant, and Cathy N. Holley, publisher/editor in chief at Flavor & the Menu

Product Development:  The Good, the Bad, and the Ugly
Presented and moderated by Christian “Kit” Kiefer, CEC, CCE, AAC, FMP, director of Culinary Services and corporate executive chef for Schwan’s Foodservice Inc.

Culinary Communication: Bridging the Flavor Gap
Presented by Carol Borba, innovation manager for Mattson, and Craig “Skip” Julius, CRC®, CCS®, CEC, product development manager for Gordon Food Service

Career Management and Development
Presented by Gary Freeman, principal and partner of MiDAS Foods International, as well as founder and chair of RCA’s Employment Network

Educational breakout sessions: 

Make Room for Millennials: Product Development Geared to Generation Y
Presented by CCD’s Marc Halperin, COO and culinary director, and Kara Nielsen, trendologist

From Prototype to Production: Supplier Solutions for the Chain Chef
Presented in cooperation with the International Corporate Chefs Association (ICCA), and moderated by ICCA Executive Director Kevin Ryan, who will be joined by a distinguished panel of respected product development chefs and their culinary operations counterparts from upscale casual dining to QSR

Colorants in Foods and Beverages
Presented by Winston A. Boyd, PhD, vice president and chief chemist with Lawrence Foods and president of Earthwise Technology, LLC.

Sustainability: A Path for Every Business
Presented by Robin L. Schempp from Right Stuff Enterprises

Trend Profiling: Resetting the Stage for Trend Forecasting
Presented by Suzy Badaracco, RD, president of Culinary Tides

The Food Label Factor:  Staying Competitive and Compliant Amidst Contemporary Forces
Presented by Lauren Swann, president and CEO of Concept Nutrition, Inc.

Beyond the Classroom: What are the Secrets to Success in the Real World?
Presented in three segments by experts in each area who will offer their advice and expertise as they help you navigate...the real world

R&D Insight from Panera Bread:  A Fresh Look at the Product Development Process
Presented by Chef Tom Gumpel of Panera Bread

Experience the Flavor: Developing, Describing & Applying Flavor Systems
Presented by Elite Spice’s research and development supervisor, Valeri Mull, and associate food technician, Erin Carrington

A Culinary Perspective on the Next Generation of Healthful Foods
Moderated and organized by Virgo Publishing, publishers of CULINOLOGY® and Food Product Design Magazines

Rolling Out a Gluten-free Menu or Product
Led by Nancy Baker, director of education at the National Foundation for Celiac Awareness

GENERAL REGISTRATION
Attendees may register online at www.culinology.org/annualconference . The last day for early bird discounts is January 31, 2009.  Press registration is available for qualified applicants, based upon availability.  Contact Ericka Henderson for details, (678) 303-2991.
 
RCA HEADQUARTERS
1100 Johnson Ferry Road, Suite 300
Atlanta, GA 30342
(404) 252-3663

General event questions:  Kristi Kanu, kkanu@kellencompany.com  (678) 303-3009
Media contact:  Ericka Henderson, ehenderson@kellencompany.com  (678) 303-2991
 
FOR MORE INFORMATION
Please visit www.culinology.org/annualconference
*Press details, speaker bios, and speaker headshots available upon request.

 

###

Founded in 1996, the RCA has rapidly grown to approximately 2,500 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.