RCA Southeastern Region Hosts Event in Atlanta

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

Research Chefs Association Southeastern Region
Hosts Celebrity Chef Richard Blais at New Cryovac®-Sealed Air Facility in Atlanta

ATLANTA (September 17, 2008)— 

The Research Chef Association’s (RCA) Southeastern Region will host an event at Packforum® Americas Innovation & Learning Center, the new Cryovac-Sealed Air facility in Atlanta on October 14 at 5:00 p.m.  The event will feature a “Wine and Dine” networking session, a demonstration titled “Manufacturing Meets Fine Dining,” presented by Chef Richard Blais, and a Packforum technology information session. 

The demonstration will spotlight Chef Blais’ creative style of using sous vide cooking techniques.  He will be joined by Dr. Rhodehamel and Bill Kuekcer, of Cryovac Food Solutions, who will demonstrate foodservice packaging applications.  In addition, Packforum will provide a technology update and educational session immediately following the demonstrations.    

About Chef Richard Blais
Chef Richard Blais, a graduate of the Culinary Institute of America in Hyde Park, NY, has worked with some of the world’s most respected chefs, including Thomas Keller, Ferran Adria and Daniel Boulud. An eternal student, Blais has also studied in many world-class restaurants ranging from Chez Panisse to El Bulli.

In 2001, Blais earned the position of executive chef at Fishbone in Atlanta, and in 2003, he opened the eponymous BLAIS, where his menu focused on creative, boundary-pushing preparations of taste, temperature and texture.  In 2005, he led One Midtown Kitchen to a rare four-star review in the Atlanta Journal-Constitution, and has also worked in creating such diverse concepts as Piebar, Bazzaar and Element Gastro Lounge all in the metro Atlanta area. Chef Blais also operates a creative consulting company, Trail-Blais, focusing on concept and product development and ideation.  His creativity and unique approach to the culinary arts has drawn a wide variety of interest from both local and national media.  He has recently appeared on BRAVO’s Top Chef: Chicago, and as well as the Food Network’s Iron Chef America. 

About Packforum Americas
The Packforum concept covers the globe with locations in Paris, Shanghai, and now in the Americas. The Packforum Americas facility is just that – a forum for generating, sharing and advancing ideas about the food packaging industry.  This is where you can stay abreast of market and consumer trends, become more knowledgeable about the future of the food packaging industry and gain a competitive edge in the evolving global marketplace.

The Packforum Americas site offers the opportunity to experience the full global range of Cryovac® food packaging systems, resources and services, including:  a fully merchandised retail supermarket meat department to help you see food packaging the way your customers see it, two professional kitchens, a packaging equipment demo area, and an Innovation Zone with Cre8™ package design and graphics creation to help you improve what your customers see.

To Register for this Event
To register for this October 14th  event, please click here for information, or contact Kena Sanders by e-mail or at (678) 303-2957.  Members and non-members of RCA may attend.  Members of the media may be eligible for a complimentary press pass to the event.

To plan, host, or sponsor an RCA Regional Event in the US or Canada, please contact Ms. Sanders at RCA Headquarters. 

About RCA Regional Events
To help RCA members stay connected within their local communities, the RCA hosts numerous regional events throughout the United States and Canada each year. Designed to create a means for members to share their knowledge and expertise on a local level, RCA Regional Events provide a way to stimulate professional development, networking, association involvement, and enjoyment for members.

The Regional Activities Committee supports “Regions Without Borders,” so that members and non-members can explore Regional Events in their part of town, or away from home when visiting another part of the country.   The Southeastern Region is directed by Marshall Scarborough (Popeye’s Chicken & Biscuits) and the region covers Alabama, Florida, Georgia, Louisiana, and Mississippi.

For additional information about RCA Regional Events please visit www.culinology.org/regions, or contact Anneliese Doyle at RCA Headquarters.
 

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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. 

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