Wednesday, March 6, 2013

12:00 noon - 5:00 pm
Registration

The registration desk will be open for attendees to pick up registration materials or register on site.

11:15 am - 6:00 pm 
Golf Tournament and RCF Fundraiser*

Join your peers for a great day on the links at the Golf Club at Ballantyne, a championship PGA course situated on a dynamic terrain with multiple water features. The tournament provides great networking opportunities and includes giveaways, team and hole prizes, and contests benefitting the Research Chefs Foundation (RCF). The best ball format will be conducive for players of all ability levels. Form your own team now, or we’ll pair you with others who need partners.

If you played in 2012 in San Antonio, look for the same high quality fun event.  Pre-registration is required and space is limited.  Cost:  $100 per attendee, which includes greens fee, coach transportation, box lunch, golf shirt, and amenity bag. Optional club rental is $50. Transportation will depart from the hotel at 11:15 am and return at approximately 6:00 pm. 

Sponsored by Surlean Foods

1:00 pm - 4:00 pm
Outing: Experimential Food Tour of Downtown Charlotte*

Come along on an experiential walking tour that showcases the Charlotte area through its culinary artisans, chefs, and farmers.  Meet one-on-one with restaurant owners and chefs to hear the story of how they started their business; feel their passion for food by tasting their signature products, and gain new information through cooking demonstrations or behind-the-scenes access.  At each of the 6+ stops you will sample food and beverages from the diverse culinary establishments while exploring beautiful downtown Charlotte.    Pre-registration is required and space is limited.  Cost: $55 per attendee.  Attendees will depart on foot at 1 pm from the Westin Lobby.

1:00 pm – 5:00 pm
Pre-Conference Workshops*

1) Wine Tasting and the Art of Sensory Science

Workshop Level: 2
Culinology® Core Knowledge Competencies:  In-depth sensory evaluation

Wine and beer pairings with select dishes are appearing more and more often in restaurants – and this trend is not limited to high-end establishments, as casual dining restaurants are increasingly likely to make such recommendations. If you do not have a Sommelier or a beer steward on staff, you should know the basic principles of pairing. In this expanded workshop setting, you will learn about the art of selecting the appropriate beer or wine for a specific dish through market positioning, physical attributes and techniques in sensory evaluation.

Jon Dicks, Project Manager, The Wolf Group
Mona Wolf, President & CEO, The Wolf Group

2) CRC Exam Prep: Basics of Food Science for Culinologists

Workshop Level: 2
Culinology® Core Knowledge Competencies: Advancing Your Career to the Next Level; Knowledge of carbohydrates, lipids and protein chemistry; Study and test taking strategies for the CRC exam.This review of carbohydrate, lipid, and protein chemistry will not only teach CRC exam learning outcomes, but also assist the chef in working with the food scientist to solve problems encountered during processing, storage and preparation of your product.  Review will be accompanied by practice quizzes.   Registrants are advised to review Chapter 5 "Food Chemistry II: Carbohydrates, Lipids, Proteins" in Understanding Food Science by Murano before the presentation. The session will end with a discussion of study and test taking skills.

Jeffrey Cousminer, Sr. Development Chef, Greencore Group USA
Jill Golden, MS, Rd, Professor Food Science and Nutrition, Orange Coast College

3) ABC's of Flavors - Tasting and Evaluating

Workshop Level 2
Culinology® Core Knowledge Competencies: Flavor Development and EvaluationWhat exactly is a flavor? Technically speaking, it’s a sensation caused by any particular substance that stimulates the senses of taste and smell, but in the culinary industry, it means much more. In this session, you will learn about flavor related to taste and smell, as well as the substances behind the perceived sensations of flavor. Understanding is the key to effective use of commercial flavors and their tastes.

Jack Fastag, Flavor Chemist, David Michael & Co.

4) Food Product Development Toolkit: Designing Deliciousness from Tip to Tail

Workshop Level:  2
Culinology® Core Knowledge Competencies:  In-depth Discussion of Competitive Products and Competitive Product Analysis & Understanding of the Product Development Process  In this expanded workshop setting, you’ll gain a deeper understanding of the role different disciplines play in the product development process and what it takes to communicate effectively with stakeholders at every level. In this extending session, attendees will take a deep dive into the product development process guided by a group of research chefs, culinary scientists, sensory scientists and consumer behavior experts.  Critical topics covered include experimental design and how to incorporate into the product development; techniques for leveraging cross-functional teams and applying science-based knowledge in product development. The session will include case studies, tastings, quantitative sensory evaluations and group discussion.

David Kamen, PCIII, CHE, CIA Consulting Project Manager
Christopher Loss, Ph.D, Director of Menu Research and Development, The Culinary Institute of America
Ted Russin, M.Sc. Food Science, Director of Consulting, The Culinary Institute of America

Wednesday      Thursday      Friday      Saturday      Session Levels      Back to Top

Thursday, March 7, 2013

6:30 am - 2:00 pm
Student Culinology® Competition

Attendees are welcome to watch teams compete via live video feed in the annual RCA Student Culinology® Competition or onsite at Johnson & Wales University in a viewing room adjacent to the competition kitchen.

6:30 am - 9:00 am
Research Chefs Foundation 5K Race & Fun Run*

This competitive and non-competitive 5K race and fun run (walking is okay) will be held in Freedom Park in Downtown Charlotte, NC. The fun run will start/end at the bandstand in Freedom Park near the parking lot off the Lilac Rd entrance.

The race begins at 7:00 am with bus departing Westin Charlotte Lobby at 6:30 am.

The race will benefit the Research Chefs Foundation (RCF), the Bill “Pops” Hahne and the Michele Block Memorial Scholarship Funds.  Funds raised help make educational opportunities possible for a greater number of students and professionals who are committed to the practice of Culinology®.  Even if you are not a runner, come and participate in this event that has become a popular RCA tradition!  Additional donations are welcome and net proceeds go directly to supporting scholarships.

Pre-registration is required.  Cost: $50 per person /$25 per student.  All participants receive a commemorative T-shirt and there will be medals for the top three finishers.

8:00 am - 6:30 pm
Registration

The registration desk will be open for attendees to pick up registration materials or register on site.

8:30 am - 9:30 am
Continental Breakfast

9:30 am - 10:45 am
Breakout Sessions A

A1) Sprouted Grain:  The New Frontier in Baking

Session Level:  1
Culinology® Core Knowledge Competencies: Current and Projected Food Trends

In this session, you will learn about a variety of sprouted grain flours and how they enhance nutritive qualities and produce a sweeter, more digestible product. Sprouted grain flour allows a baker to make a 100 percent whole grain product with the less harsh flavor characteristics of white flour. This workshop, presented with assistance from bread and baking guru Peter Reinhart, will demonstrate how to work with the flour and discuss future product development implications and how this could be the next game changer in baking.  Tasting included.

Peter Reinhart, Chef on Assignment, Johnson & Wales University

A2) Nail the Sale: Skills to Help You Sell Your Ideas

Session Level: 2
Culinology® Core Knowledge Competencies: Advancing Your Career to the Next Level & Product Presentation

In this session, learn better techniques for selling product ideas to supervisors, department heads and marketing and sales professionals from specialists in brand strategy, marketing and communications, product development, market research planning and analysis, ideation and consumer/customer insight. Discover how numerous brands and commodity boards have positioned their products and services for optimum competitive advantage to launch new products, build consumer loyalty, drive trade sales, stave off competitors and drive demand.

Alicia Bellar, Co-Founder, BRANDformula
Steve Moore, Co-Founder, BRANDformula

A3) What’s On the Menu? Trends and Predictions

Session Level: 2
Culinology® Core Knowledge Competencies: Current and Projected Food TrendsIdentify several new item innovations, know about the menu adoption cycle and how new items achieve widespread distribution at restaurants and understand consumer sentiment for restaurant/chef-inspired food items that appear on grocery store shelves. Using an extensive database of more than 7,000 U.S. menus, Datassential will highlight current trends, and make predictions for the coming years. Learn how new items, flavors and/or preparations are adopted through a summary of proprietary research regarding consumers’ willingness to explore new items.

Mark DiDomenico, Director Business Development, Datassential
Maeve Webster, Director of Research, Datassential

A4) Using New Generation Oils to Create Better, Healthier Products

Session Level: 2
Culinology® Core Knowledge Competencies: Current Nutrition Trends and Functional Ingredients

This session will showcase how the new generation of oils are successfully replacing traditional non-hydrogenated oils and providing cleaner labels, superior product quality, extended shelf life and lower costs. Recent research on the role that specific fatty acids play on our health and well-being will be examined followed by a demonstration.

Dave Booher, Group Leader-Healthy Oils, Dow AgroSciences 
Mark Jackson, VP, Bunge
Penny Kris-Etherton, Ph.D, RD, Distinguished Professor of Nutrition, Pennsylvania State University
James Newman Miller, Corporate Executive Chef, Bunge North America 

A5) The Conscious Chef and The Meatless Movement

Session Level: 2
Culinology® Core Knowledge Competencies: Current and Projected Food Trends & New Technologies 
Understand the demand for meatless options, and discover the possibilities of alternatives. Yves Potvin, a food industry pioneer will present on the rapidly growing meatless movement and the most current plant-based protein technology related to the “flexitarian” lifestyle. Learn about the rationale behind the movement – such as health and wellness, environmental impact and sustainability – and find out how you can make innovative and inspiring meatless dishes.

Yves Potvin, President & Founder, Garden Protein International 

10:45 am - 11:00 am
Networking Break

11:00 pm - 12:15 pm
Breakout Sessions B

B1) BAM - Beef Alternate Merchandising for Better Profits

Session Level: 2
Culinology® Core Knowledge Competencies: Understanding of the Product Development Process

Understand how new cutting techniques can help maximize profit and create better portion sizes for today's consumer. Understand how industry practices and current economic conditions led to these new cuts, and learn how to easily incorporate them into new product development and restaurant menus. This action-packed session will introduce attendees to new cutting techniques for larger beef carcasses that come to market. See demonstrations for portioning various cuts based on consumer demands.

Steven Wald, Executive Director, Beef Innovations, The Beef Checkoff
Bridget Wasser, Senior Director, Meat Science & Technology, The Beef Checkoff
Dave Zino, Executive Chef, The Beef Checkoff

B2) Flavor Science & Social Networks

Session Level: 2
Culinology® Core Knowledge Competencies: Flavor Development and Evaluation & Recipe Development and Formula Ratios

Flavor perception is dependent upon three simple building blocks: aroma, taste and chemesthetic sensations (e.g., chili burn) that interact to form a matrix. New technologies using the same mathematical algorithms found in social networks are helping research chefs create and enhance food products. In this session, you will better understand the building blocks for constructing flavors, grasp the complexity and difficulty involved with developing finished food products and gain insight about emerging technologies that facilitate the creative process.

Leslie Norris, President & Founder, Flavor Sense
Gregory Willis, President & Founder, Senspire

B3) Natural Functional Ingredients for Improved Application Results 

Session Level: 2
Culinology® Core Knowledge Competencies: Functional Ingredients  & New Technologies 

Learn to use Natural Functional Ingredients to achieve these culinary objectives and more. Applications details, including use rates, will be provided during the presentation. Learn to reduce pH without creating a sour taste in your food. Discover how to extend shelf life using natural antioxidants. Find out how you can reduce sodium in certain food products and use natural colors and nano-encapsulate oils to improve flavor profiles.

Rodger Jonas, Director of National Sales, PL Thomas
Carl Knueven, Director – Corporate Research and Development, Jones-Hamilton, Co.

B4) Gold Standard Delivery: Leveraging Research at Every R&D Stage

Session Level: 2
Culinology® Core Knowledge Competencies: Competitive Products and Competitive Product Analysis & Understanding of the Product Development Process

As a product development leader, it is your responsibility to ensure the evaluation techniques used within the process meet the needs of the team at each point. In this session, learn about the methods available to you, and learn how and when to use them to your best advantage. Understand the different product evaluation tools available, and learn about the entire process including how opinion-drivers are the most important aspects at different points in product development.

Judith R. Lindsey, General Manager, Product Dynamics, a division of RQA, Inc.

B5) Creating a Successful R&D Co-Pack Relationship
Session Level: 1
Culinology® Core Knowledge Competencies: Ability to Convert from Lab to Plant & Understanding of the Product Development Process 

Understanding the challenges of a co-pack relationship and strategies to succeed; how to communicate to ensure product success and timing; avoid common co-pack relationship pitfalls; and build a strong manufacturer-customer relationship to create high-quality products that deliver on customer expectations and your brand promises. Discover the vital elements of a successful and strategic co-manufacturing/private label partnership. This session will examine the relationship from both the manufacturers and the vendor based R&D developer's perspective.

Nancy Jordahl, Director of Culinary, Pissa Ranch, Inc.
Kimberly Mikaliunas, Director of Research and Development, Bellisio Foods
Michael Shepardson, President/CEO, PACA Foods, LLC
Sharon Tate, VP, Food Development and Quality, Nutrisystem

12:30 pm - 1:30 pm
Lunch-and-Learn: Taking the Next Step in Your Career 

Session Level 1
Culinology® Core Knowledge Competencies: Advancing your career to the next level

Curious about RCA certification?  What’s the value of certification?  Not sure if you are “CRC” or “CCS” eligible? How do you prepare for the exam? Need help navigating the certification process?  What if you are a student?  What is a CRC or CCS “Candidate”? Led by the Research Chefs Association Certification Commission (RCACC) and current CRCs and CCSs, this lunch-and-learn session will answer all of these questions and more.  Brad Davis, CCS®, Project Leader, Tyson Foods 
Brian Davis, MS, CCS®, Director of Research and Development, Simmons Foods, Inc.
Joe DeStephano, Director, U.S. Foodservice R&D, H. J. Heinz Company
Dianna Fricke, CRC®, CWPC, Executive Chef, Research and Development, J.R. Simplot Company   
Justin Kanthak, CRC®, CCS®, Manager of Culinary Development/Corporate Chef, Tate & Lyle
Tim Kline, Director of Education and Certification, RCA
Steve Pylypiw, CCS®, Senior Research Chef, Kraft Foods Group

Larry Tong, CCS®, Food Technologist, McCormick & Co., Inc.
Mirko Zuehlke, CMB, MSFS, MBA , Western Sales Manager, T. Hasegawa Flavors USA, Inc.

Box lunch sponsored by J.R. Simplot Company, King and Prince Seafood Company, Simmons Foods, Inc. and T. Hasegawa Flavors 

1:45 pm - 3:00 pm
General Session 1 

Food Product Development Toolkit: Designing Deliciousness From Tip to Tail

Session Level: 2
Culinology® Core Knowledge Competencies: Competitive Products and Competitive Product Analysis & Understanding of the Product Development Process  Have a better understanding of the role different disciplines play in the product development process and communicate effectively with all the stakeholders involved. In this session attendees will explore the product development process. A group of research chefs, culinary scientists, sensory scientists and consumer behavior experts will cover critical topics, including incorporating experimental design into product development, leveraging cross-functional teams and applying science-based knowledge in product development. The session will include case studies, tastings, quantitative sensory evaluations and group discussion.

David Kamen, PCIII, CHE, CIA Consulting Project Manager
Christopher Loss, Ph.D, Director of Menu Research and Development, The Culinary Institute of America
Ted Russin, M.Sc. Food Science, Director of Consulting, The Culinary Institute of America

3:00 pm - 3:30 pm
Networking Break

3:30 pm - 4:30 pm
Annual Business Meeting

RCA’s President and Board members will provide association activity reports and an annual update.

4:45 pm - 5:45 pm
CRC and CCS Reception

This reception is an opportunity for CRCs, CCSs and RCA Certification Candidates to gather, as well as those who want to meet others who are certified or considering pursuing RCA certification. 

4:45 pm - 5:45 pm
New Member and First Time Attendee Reception

The RCA will welcome all newcomers to the Annual Conference prior to the Opening Reception.  If you are a new RCA member or if this is your first RCA conference, we encourage you to attend this reception.

4:45 pm - 5:45 pm
Student/Professional Speed Meet & Greet

Think “speed dating” meets Culinology®!  This fast-paced, upbeat session will give professionals the chance to meet a new generation of research chefs, culinary scientists, and Culinology® professionals while giving students the opportunity to meet professionals from a number of industry segments in a fun, social setting.  There’s no better way to meet fellow RCA members and everyone will walk away with loads of professional contacts.

6:15 pm - 8:00 pm
Opening Reception

Sample delectable dishes that reflect Carolina cuisine while experiencing the sights and sounds of NASCAR Hall of Fame, adjacent to the Charlotte Convention Center.  All annual conference participants are invited to attend this kick-off reception.

View directions to the NASCAR Hall of Fame here.

Sponsored by DuPont

Wednesday      Thursday      Friday      Saturday      Session Levels      Back to Top

Friday, March 8, 2013

6:30 am - 1:00 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site.

6:30 am - 2:00 pm
Professional Culinology® Competition

RCA-ACF member teams compete in the 2^nd annual RCA Professional Culinology® Competition.  Attendees are welcome to watch a live video feed as the action unfolds or onsite at Johnson & Wales University in a viewing room adjacent to the competition kitchen.

7:00 am - 8:00 am
RCA Regionals Breakfast

RCA Regional Events are designed to create a means for members to share their knowledge and expertise on a local level.  Enjoy a full breakfast and look for your “region” when you’re finding a seat, to mingle with other attendees that live and work in your area.  Committee Chairs will introduce members to the regional key contacts and invite all to get involved at the regional level.

8:00 am - 8:10 am
President’s Welcome

8:10 am - 9:00 am
Keynote Address

Homaro Cantu, Chef, Moto Restaurant

Trailblazing a New Culinary Frontier

A modern-day Willy Wonka…. A chef in the Buck Rogers tradition…. The most revolutionary person in food since Ray Kroc.  Homaro Cantu has earned for himself a number of monikers, but “old school” is unlikely to be one of them.  Indeed, the chef/owner of Chicago’s Moto and iNG Restaurants has built an international reputation as a culinary trailblazer. 

After an impressive stint at several West Coast establishments before working his way up to serve as Sous Chef for the venerable Charlie Trotter’s in Chicago, Chef Cantu put his energies into creating a concept for an experiential design-based restaurant with a molecular gastronomy approach.  Today Moto and its sister restaurant iNG serve as playgrounds where Chef Cantu puts his ideas to the test – melding food with science, technology and art to create an unmatched dining experience.  Cantu’s short term mission is making sure his customers have their hair “blown back ten ways.”  His long term mission?  Replicate “junk food” out of “healthy food” and redefine what we buy in the grocery store.   

See and taste for yourself how Chef Cantu’s vision for the future collides with the present on the plate and on the palate.  Hear his ideas for improving our diets without harming the planet and how he believes these new foods can be commercialized in the future. 

9:00 am - 9:30 am
Networking Break

9:30 am - 10:45 am
Breakout Sessions C

C1) Savory Does It: Flavor Enhancements to Satisfy Customer Tastes

Session Level: 2
Culinology® Core Knowledge Competencies: Flavor Development and Evaluation Top, Mid & Base Notes and Construction of Flavor Systems

Design savory products that have far more authentic flavor properties than typical industrially prepared food, and learn how to communicate what you’ve done in a way that is useful to a company or customer. This session will enable the participant to better understand savory reaction flavor, how such flavors are crafted and how they can be applied to enhance a dish and to innovate. Leave this session with a better understanding of the practical implications of this field.

Kevin Anderson, Owner/President, Excellence with Innovation
Lance Avery, Owner/Founder, Avery Innovations LLC
Dr. Robert Johnson, Value Optimization Manager, Red Arrow Products

C2) Wine Tasting and the Art of Sensory Science

Session Level: 2
Culinology® Core Knowledge Competencies: Sensory evaluation

Wine and beer pairings with select dishes are appearing more and more often in restaurants – and this trend is not limited to high-end establishments, as casual dining restaurants are increasingly likely to make such recommendations. If you do not have a Sommelier or a beer steward on staff, you should know the basic principles of pairing. In this session, you will learn about the art of selecting the appropriate beer or wine to be served with a specific dish.

Jon Dicks, Project Manager, The Wolf Group
Mona Wolf, President & CEO, The Wolf Group

C3) Turning Up the Heat - Creativity with Pungent Ingredients

Session Level: 2
Culinology Core Knowledge Competencies: Flavor Development and Evaluation; Recipe Development and Formula Ratios

Chefs, scientists and food manufacturers seek creative ways to make products more interesting, while reducing fat, salt and/or calories. In this hands-on session, the audience will make a spicy sauce using a range of pungent extracts. Participants will learn how the human body responds to pungency and how to translate creative solutions into products that can be manufactured consistently. Learn about the differences in heat sensation from various spices; how to select and apply pungent spices; and form products using spice oleoresins.

Polly Barrett, Director, Flavors R&D and Applied Technology, Kalsec
Peggy Iler, Lead Scientist, Flavors R&D, Kalsec

C4) The Bold New World of School Foodservice

Session Level: 2
Culinology® Core Knowledge Competencies: Current Nutrition Trends, Recipe Development and Formula RatiosThe nation’s schools are desperate for products that meet new USDA requirements for meal patterns for lunch, breakfast and beyond. These meal patterns spell opportunity for savvy manufacturers and R&D chefs. Participants will hear from seasoned culinary and K-12 specialists about supplying/procuring viable products to school nutrition programs. In this session, gain a better understanding of the USDA Foods Program's procurement requirements and learn valuable tips on recipe formulation to meet the needs of this special market.

Whitney Bateson, RD, Director of Nutrition & Wellness, Chartwells School Dining Services
Coleen Donnelly, Corporate Chef K-12, Indian Harvest
Dianna Fricke, CRC®, CWPC, Corporate Executive Chef, J.R. Simplot Food Group
Bertrand Weber, Director, Culinary and Nutrition Services, Minneapolis Public Schools
Lincoln Yee, President, Asian Food Solutions, Inc.

C5) The New Definition of Health and Wellness and the Ever-Changing Needs of (mis)Informed Consumers

Session Level: 2
Culinology® Core Knowledge Competencies: Current Nutrition and Projected Food Trends

Your diners are more determined than ever to make healthier food choices. The explosion of health-related information, combined with social media influence, has led to a considerably more health-conscious public. Learn what the new status quo of “health” truly means for these consumers, the brands they love and the products they consume. Understand the current landscape of health and wellness efforts in the food industry, and learn about the most current nutritional trends – from gluten-free and sodium-reduction to the glycemic index.

Jeff Decker, Senior Project Manager/Chef, The Culinary Edge 
Eric Stangarone, Executive Chef and Creative Lead, The Culinary Edge

11:00 am - 12:15 pm
General Session 2

Global Food Challenges, the Future of Food and the Implications for R&D Professionals

What resources and expertise can a global food and beverage business leverage in order to enable access worldwide to food that is not only safe, delicious, and affordable, but also nutritious? Ranging from efficiency and waste, to agricultural and ingredient science, to business incentives and public/private partnerships, this discussion on rethinking global food security will be led by PepsiCo Chief Scientific Officer Dr. Mehmood Khan. 

Dr. Mehmood Khan, Executive Vice President & Chief Scientific Officer, Global Research & Development, PepsiCo, Inc. 

12:30 pm - 5:00 pm
Culinology® Expo

Discover new products and meet many of the suppliers who help shape the R&D industry.  Come hungry and leave satisfied by sampling a delicious array of products while learning about what’s new on the marketplace. The 2013 Culinology Expo will take place at the Charlotte Convention Center located at 501 South College Street, Charlotte, NC 28202.    

Culinology® Poster Presentations Q&A
Don’t miss the annual Culinology® Poster Presentations, which will be displayed on the Expo show floor.  These presentations on research, innovative concepts and product development have been submitted by members of the RCA community.  Presenting authors will be available for Q&A with judges at the following times:

2:00 – 3:00 pm
Scientific Research – Professional Member
Innovative Concepts – Student Member

3:00 – 4:00 pm
Scientific Research – Professional Member
Innovative Concepts – Professional Member
Product Development – Student Member

6:00 pm - 7:00 pm
Student Member Town Hall Meeting and Reception

RCA welcomes students and interested professionals to attend this town hall meeting and informal reception to discuss opportunities to get RCA certified, increase awareness of Culinology®, get involved in the Student Advisory Committee and network with peers.

Darryl Holliday, CRC®, Director of Research and Development, Kajun Kettle Foods
Eric V. White, Culinary Development Chef, HB Specialty Foods

Wednesday      Thursday      Friday      Saturday      Session Levels      Back to Top

Saturday, March 9, 2013

7:00 am - 4:00 pm
Registration

The registration desk will be open for attendees to pick up their registration materials or register on site.

7:30 am - 8:30 am
Breakfast

8:30 am - 9:45 am
Breakout Sessions D 

D1) Mixology Meets Culinology: Techniques Influence the Modern Cocktail

Session Level: 1
Culinology® Core Knowledge Competencies: Current and Projected Food Trends; Top, Mid & Base Notes and Construction of Flavor Systems; Applying Culinary Technique to a Non-Traditional Medium

It’s a sweeping national trend and a genre of its own: applying classic culinary techniques to beverages. Mixology meets Culinology® for this session. Lean about a recent study of the principles of Mixology, combined with a few molecular gastronomic techniques resulting in the re-imagining of the cocktail bar. The transformation is stunning. What are tinctures, syrups and bitters, and what culinary techniques are used to make them.

Will Blunt, Managing Editor, Starchefs.com
Joe Fee, Sales manager, treasurer, part owner of Fee Brothers, Inc.
Craig “Skip” Julius, CRC®,  CCS®, CEC, CCP, CFE, Manager Culinary Solutions, Sensient Flavors
Christoph Milz, Consultant, ContemPlate Consulting

D2) Marketing Strategy Basics for Culinary Professionals

Session Level: 1
Culinology Core Knowledge Competencies: Advancing Your Career to the Next Level; Understanding the Product Development Process

Think outside of the kitchen. The success of many culinary professionals depends on a firm understanding of strategic marketing principles that drive brand innovation and product development. Learn to think strategically and gain a deeper understanding of data, consumer insights, market opportunities and overall market trends through industry case studies. Understand the product development process – including project management discipline, customer interaction and service, menu development for national restaurant chains and sensory evaluation techniques.

Kimberly Egan, CEO - CCD Innovation

D4) Regional Cuisine:  An Exploration RCA-Style

Session Level: 1
Culinology® Core Knowledge Competencies: Knowledge of regional and world cuisines

Attend this panel discussion on the unique and vibrant cuisine of the Carolinas and surrounding areas. Southern cooking and its various influences will be explored.

Ben Barker, Chef, Magnolia Grill
Katie Button, Curate
Jim Poris, Editor, Food Arts Magazine
Bill Smith, Chef, Crook's Corner

9:45 am - 10:00 am
Networking Break  

10:00 am – 11:15 am 
General Session 3

The Future of Food & Beverage: Authenticity, Risk Taking & Experimentation

Session Level: 2
Culinology® Core Knowledge Competencies: Current and Projected Food Trends 

Companies must understand the issues influencing food, flavor and beverage trends in order to successfully navigate them. This session will explore the effects of consumer styles, travel, economic forces and even wine trends in shaping the latest market place trends – and how they impact the creation of new products.  Participants will learn to spot opportunities for developing successful food and beverage concepts; cross-analyze trend information related to food, flavor and beverage trends; and gather practical ideas for improving flavors without sacrificing the bottom line.

Suzy Badaracco, President, Culinary Tides, LLC
Tim Creedon, Area Director of Operations for North Carolina, The Cheesecake Factory
Stan Frankenthaler, Vice President, Global Innovation/Corporate Executive Chef, Dunkin Brands, Inc. 

11:15 am - 11:45 am
Networking Break

11:45 am - 1:00 pm
Breakout Sessions E

E1) When Your Intuition Fails You, Timing and Temperature are Everything

Session Level: 1
Culinology® Core Knowledge Competencies: Recipe Development and Formula RatiosWhen applying very precise temperature to food, cooking times will present itself against our intuition that is based on traditional techniques. This session will explore the responsible key factors, review concrete examples and explain advanced methods. Understand key factors that determine time for precise temperature cooking, explain thermal conductivity and its implications on protein in context of precise temperature cooking and apply advanced methods of precise temperature cooking.

Kyle Connaughton, Industry Consultant; Expert in Sous Vide and Modern Culinary Techniques
Christoph Milz, Consultant, ContemPlate Consulting

E2) Sparking the Senses for Rapid Prototyping with Co-Creation Groups

Session Level: 1
Culinology® Core Knowledge Competencies: Formula Development (e.g. Low sodium formulation, Sourcing local ingredients, All-natural product platforms, Gluten-free); Understanding of the Product Development Process (e.g. Project management discipline, Customer interaction- Customer service, Menu Development for national restaurant chains, Sensory evaluation techniques)

In this session, you will learn to identify and design foods that subconsciously trigger emotional responses. According to a recent survey of R&D food professionals, 50 percent of respondents said they have difficulty turning design concepts into actual products. This session will demonstrate how the research chef can overcome this challenge through sensory research methods that apply behavioral psychology to identify qualities of prototypes that subconsciously trigger the desired response.

Catherine Titus Felix, CCP, Felix Food FX Consulting
Deborah Potts, Principal, Deborah Potts & Associates
Greg Stucky, MS, Chief Research Officer, InsightsNow, Inc.

E3) Foodpairing®: New Tools to Help Create New and Surprising Recipes

Session Level: 2
Culinology® Core Knowledge Competencies: Flavor Building in the Kitchen and Recipe Development and Formula Ratios

Eager to find inspiration for new recipes? Looking for that one ingredient that will make your dish stand out? This interactive session will show you how to apply Foodpairing® to typical US ingredients – from appetizers to desserts. We will demonstrate and share creative recipes and offer tips for effective Foodpairing®. In this session, create new surprising recipes with local ingredients. Attendees will be invited to submit formulations in advance for custom analysis.

Peter Coucquyt, Culinary Director, Foodparing.com 
Bernard Lahousse, MSc, Science Director, Foodpairing.com

E4) A Flavor Chemist's Perspective on the Taste Bud

Session Level: 2
Culinology® Core Knowledge Competencies: Formula Development & Functional Ingredients  The sense of taste has long taken a back seat to the sense of smell. Recent research, however, has demonstrated that taste buds may be the key to formulating better tasting reduced "anything" foods. In this session, gain a better understanding of the science behind timeless culinary techniques, formulate better tasting low sugar/fat/sodium foods, understand the need to add flavor complexity to replace the tastes lost when creating lower "anything" foods and communicate more effectively with your flavor supplier.

Garry Conklin, President, The Tec Team, Inc.
Chef Jerry McDonald, VP of Operations, JES Foods

1:15 pm - 3:00 pm
Annual Awards Luncheon 

Join us for this greatly anticipated annual event, which includes a presentation of the 2013 RCA award winners.  Pre-registration is required for the luncheon and ticket must be presented for entry.  Cost:  $50 per person for members, $60 for non-members. 

 Conference Session Levels

 

Level 1
Assumes little or no prior knowledge of the area(s) covered.  The focus of the activity is to increase knowledge and application of the participant.

Level 2
Assumes a general knowledge of the literature and professional practice within the area(s) covered.   The focus is to enhance knowledge and application of the participant.

Level 3
Assumes thorough knowledge of the literature and professional practice within the area(s) covered. The focus is a synthesis of recent advances and future directions.

 

Culinology Core Competencies

The RCA has developed a set of core knowledge competencies for those studying and working in the field of Culinology®.  View the full listing of core competencies.

This preliminary schedule is subject to change. *Requires additional registration.

Wednesday      Thursday      Friday      Saturday      Session Levels      Back to Top