Wednesday, March 17, 2010

9:00 a.m. – 1:00 p.m.
Tour: An Adventure off the Beaten Path
This adventurous tour into Arizona’s unspoiled desert trails is sure to be one of the highlights of your visit.  Explore the textured, sun-rinsed ridges of the Sonoran Desert as a professional guide shifts into 4-wheel drive leaving a plume of desert grit trailing behind.  While caravanning over the rugged terrain, dotted with ocotillo, spiky cacti, and critters that are found nowhere else, we’ll listen to tales from the most “ornery” guides in the Southwest.  We’ll stretch our legs and drink in the parched panorama, and even enjoy the sweet, peppery taste of our native cacti.  Pre-registration required and space is limited. Cost: $117 per attendee.

10:00 a.m. – 2:30 p.m.
Tour: Ethno-Whatany?  A Unique Southwestern Culinary Tour
That’s Ethnobotany - and it’s the ultimate means for exploring Arizona’s local plants, people, and history.  We’ll start at the Desert Botanical Garden, where we’ll enjoy the garden trails and learn about the native plants that have provided shelter, clothing, and (you guessed it) food for those living in the Southwest both in the past and present.   Then we’ll move on to a demonstration and  private lunch that will take our taste buds on a flavorful tour of these desert ingredients and the creative, gourmet dishes they star in.  Pre-registration required and space is limited. Cost: $188 per attendee.

10:00 a.m. - 1:00 p.m.
The Grape Escape Wine Tour
What do the terms ‘body’, ’nose’ and ‘legs’ have in common?    Don’t worry, it’s not an anatomy lesson – it’s a wine tasting!  You’ll visit a family owned and operated winery in the Arts District of Old Town Scottsdale and enjoy a few sips with the experts at the sophisticated tasting bar.  The friendly staff will also offer tips and answer questions as guests enjoy this urbane, yet casual afternoon. You will be able to visit the bottling station for a hands-on lesson in bottling, corking, and labeling your own souvenir bottle of wine to take home.  Whether you're oenophiles or simply want to enjoy the wine in your glass and the company that surrounds you, this is a tour not to be missed. Cost:  $110 per attendee.

12:30 p.m. – 5:30 p.m.
RCA Golf Outing
Enjoy the warm weather and get your golf game on at the 2010 RCA golf outing, to be held at the Legacy Golf Course.  This course and resort, an oasis of green at the base of Phoenix’s scenic and well known South Mountain, has a rich history of the Old West that include stories of President Teddy Roosevelt’s and Pancho Villa’s visits.  Pre-registration required and space is limited. Cost: $100 per attendee, which includes a boxed lunch and transportation.  Transportation will depart from the hotel at 12:30 p.m. and return at approximately 5:30 p.m.

1:00 – 5:00 p.m.
RCA Workshop: The Science and Wonder of Color – Chemical Reactions that Affect the Color of Food
Workshop Level: 1
Culinology Core Knowledge Competencies: functional ingredients

In this unique and intense four-hour workshop, attendees will learn about vegetable and meat pigments and how they can be affected and manipulated by chemical reactions. We will also discuss the reactions of both enzymatic and non-enzymatic browning and the culinary implications of both, using culinary demonstrations to examine concepts and also sample foods that browning reactions.   Pre-registration required and space is limited. Cost: $249 per attendee.

Jason Behrends, PhD, CCS®, Assistant Professor, Mississippi State University
John Marcy, Professor, University of Arkansas
Allison Rittman, CRC®, Chef/Owner, Culinary Culture 

RCA Workshop: Chiles Palate Coaching with Mark Miller
This in-depth workshop with James Beard Award-winning Chef Mark Miller will cover all aspects of chiles from a culinary perspective.  We'll start with palate coaching, discussing flavor dynamics and general use of chiles.  Come prepared to taste, as we will look at 40 to 50 chiles and taste up to 20.   The workshop will cover the use of chiles in Mexican, Latin American and Asian dishes,and in addition Chef Miller will demonstrate various cooking techniques, including flame roasing, dry roasting and grilling.  Over the years Chef Miller has been celebrated as one of the founders of modern Southwestern cuisine and has written nearly one dozen cookbooks about the topic.  There's no better time or place to learn about chiles, so register early for this class as pre-registration is required and space is limited.  Cost:  $249 per attendee. 

3:00 – 7:00 p.m.
Registration
The registration desk will be open for attendees to pick up their registration materials or register on site.

Thursday, March 18, 2010

6:00 a.m. – 2:00 p.m.
Student Culinology® Competition
Attendees are welcome to stop in and watch teams compete in the fourth annual RCA Student Culinology® Competition.

7:00 a.m.
Research Chefs Foundation Fun Run
This non-competitive 5K run/1 mile walk at Margaret T. Hance Park in Phoenix will benefit the Bill “Pops” Hahne and the Michele Block Memorial Scholarship Funds.  For those of you who joined us for last year’s Fun Run in Dallas, you know that this is the best way to start your day while supporting the RCF.  So be sure to register early for this special event, and don’t forget to pack your sneakers!  Your support helps make educational opportunities possible for a greater number of students and professionals who are committed to Culinology.  Additional donations are welcome, and 100% of net proceeds go to the RCF.  Pre-registration required.  Cost:  $30 per person

8:00 a.m. – 6:30 p.m.
Registration
The registration desk will be open for attendees to pick up their registration materials or register on site.

8:30 – 9:30 a.m.
Breakfast
A continental breakfast will be available for attendees.

9:30 – 11:00 a.m.
Breakout Sessions A

A1) CRC and CCS Information Session: Taking the Next Step in Your Career
Session Level:  1

Curious about RCA certification?  Not sure if you are an eligible “CRC” or “CCS” candidate…or whether you are ready to apply? What is the “RCA Certification Candidate” status?  What if you are a student?  Need help navigating the certification process?  It’s easier than you think!  Want to know what the value of certification is to industry employers?  Curious about research on the impact of CRC/CCSs on the food industry?  Led by the Research Chefs Association Certification Commission (RCACC) and current CRCs and CCSs, this session will answer all of these questions and more.  

Aubrey Coffee, PhD, Lecturer and Sensory Coordinator, Clemson University
Richard Cusick, CEPC, Technical Advisor, Barry Callebaut
Mary Ann Firth, CRC®, R&D Chef/Director Product Development, LaRosa’s, Inc.
Dianna Fricke, CRC®, CWPC  Executive Chef, Research & Development, J.R. Simplot Company
Susan Licker, CCS®, Research Manager, R&D, Frito-Lay
Allison Rittman, CRC®, Corporate Chef/Owner, Culinary Culture
Mirko Zuehlke, CMB, MSFS, Western Sales Manager, T. Hasegawa Flavors

A2) Roaming Around the Round:  New Beef Cuts, New Possibilities
Session Level: 2
Culinology Core Knowledge Competencies:   translating trends into new products, and understanding the product development process

Attendees of this session will hear from beef industry experts at the National Cattleman’s Beef Association regarding new beef cuts coming from the Round. This is a must attend session for anyone working in the meat industry. You will learn how maximize profits utilizing lean affordable beef cuts in new product development, with a focus on the nuances of cooking these muscles as compared to other cuts.  

Ellen Gibson, Executive Director of New Product Development, National Cattleman’s Beef Association
Dave Zino, Executive Director of Beef and Veal, National Cattleman’s Beef Association

A3) Translating Emerging Consumer Trends into Market-Ready Food Products
Session Level:  2
Culinology Core Knowledge Competencies:  translating trends into new products, and current and projected food trends

How do food products make it from blips and shadows to the grocery store shelf or restaurant menu?  Food developers are watching today’s emerging trends to understand how they will influence consumers' choices tomorrow. In this session, a consumer trends forecaster will combine her best prognostications with captivating live food demonstrations by a research chef. Together, this dynamic duo will deliver both the hard facts and inspirational culinary techniques to help research chefs meet diners’/shoppers’ ever-changing needs. 

Suzy Badaracco, President, Culinary Tides
John Csukor, CEO, Kor Food Innovation

A4) Mind Mapping the Way to New Menu Item Development
Session Level: 2
Culinology Core Knowledge Competencies:   translating trends into new products, and understanding the product development process

The process of mind mapping can be used as an inexpensive tool to focus and organize ideas, improve problem solving, and provide structure to your group discussions.  Join us to learn more about mind mapping, and to hear practical examples that illustrate the applicability of the process for both personal and professional problem solving. Food industry leaders will share their use of mind mapping through the development process including basic product development from lab to production; identifying needs and opportunities at a chain restaurant; and developing recipes to marry the restaurant requirements with the new product attributes. We’ll even ask you to participate in a meaningful culinary mind mapping exercise. 

Linda K. Halik, Director of R&D, United Citrus Products Corp.
Stephen Kalil, CEC, CRC®, Corporate Executive Research Chef, Frito-Lay
Stephanie Struble, Director of Brand Development, Zaxby’s Franchising, Inc.
Roger L. Young, Principal, Roger Young & Associates

12:30 p.m. – 2:00 p.m.
Breakout Sessions B

B1) Healthy Product Development:  Perceptions and Claims
Session Level: 2
Culinology Core Knowledge Competencies:   translating trends into new products, and current nutrition trends.

This session will look into ‘healthy’ product development and what consumers are really looking in healthful food products and menu options. Are they looking for food choices that are perceived to be healthy, or for health claims? These issues will be addressed by a Mintel Menu Insights trends expert who will provide valuable menu trend information.  We will proceed into a lively discussion with a distinguished panel of product development chefs whose companies have been directly impacted by the demands of today’s evolving health-conscious consumer. 

Ryan Baxter, Cargill
Maria Caranfa, RD, Director, Mintel Menu Insights
Neville Craw, Executive Chef, Arby’s Restaurant Group
Thomas Haefer, CRC®, Project Leader/Research Chef, Tyson Foods
Melissa Haupt, CRC®, Executive Chef, Applebee's Services
Kit Kiefer, CEC, CCE, AAC, FMP, Director of Culinary Services and Corporate Executive Chef, Schwan’s Food Company
Catherine Proper, CCS®, Corporate Executive Chef, Target
Tim Rosendahl, President/Executive Chef, Dakota Food Group

B2) Doubling Down on Health and Wellness:  The Promise of Functional Foods
Session Level: 1
Culinology Core Knowledge Competencies:   current nutrition trends, and functional ingredients

Functional foods hold out the promise of something almost unimaginable: that we can beneficially alter our most basic biological processes, enhance our quality of life, and even extend the years we live, all by simply eating foods containing bioactive compounds. In this panel discussion we’ll discuss how bioactive compounds function, how to formulate with them, and what claims can be made in this exciting in-depth look at one of the industry's hottest areas of development. 

Paul Altaffer, Vice President of Business/Product Development, RFI Ingredients
Britt Burton-Freeman, PhD, MS, Director of Nutrition and Health Promoting Foods at NCFST/Assistant Research Professor, Illinois Institute of Technology, and Assistant Research Nutritionist, University of California Davis  
Mark Crowell, CRC®, Principal Culinologist, Culinex
Ray A. Matulka, PhD, Director of Toxicology, Burdock Group

B3)  Thriving in Challenging Times: If Not Now, Then When?
Session Level: 1
Culinology Core Knowledge Competencies:  competitive products and competitive product analysis

With the economic tsunami passing, now is the time for everyone - individuals and companies alike - to thrive. This means that adapting and leveraging strategic and creative tactics to improve key business relationships is more important than ever.  This session will help you to identify high visibility clients and high-valued customers. We will discuss how to develop and initiate accelerated marketing and networking strategies that will yield lasting relationships, exceed expectations, and give you immediate return on your investments for 2010 and beyond.

Marsha Diamond, MA, RD, Foodservice Business Development Advisor/Insightful Speaker, Diamond Approach, LLC
Sponsored by Frostation

B4)  Those Magical Cacao Beans:  A Brief History and Tasting of Single Origin Chocolates
Session Level: 2
Culinology Core Knowledge Competencies: competitive products and competitive product analysis, current and projected food trends

In this session we will explore the history of one of our favorite foods, chocolate!  We’ll cover the history, growing regions, terroir, the processing of the cacao beans for chocolate or for use in powdered or liquid specialty beverages, flavor nuances, uses in sweet and savory products, organic and fair trade issues, and much, much more.  The so called icing on our cake will be a tasting of chocolates from different origins and processors. 

Michael Szyliowicz, Chocolatier, Mont Blanc Gourmet

3:45 – 5:00 p.m.
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.

Darryl Holliday, Product Development Formulator/Chef, Louisiana State University
Eric White, Research Chef, Archer Daniels Midland Company

3:45 – 5:00 p.m.
Regional Planning Session
RCA Regional Events are designed to create a means for members to share their knowledge and expertise on a local level.  Regional meetings provide a venue to stimulate professional development, network, be involved in the RCA, and have fun.  Committee Chairs will recognize and thank past sponsors, introduce members to the regional key contacts, and invite all to provide ideas and assist with the generation of educational topics for future events in this discussion session.

4:00 - 5:00 p.m.
CRC & CCS Reception

This reception is an opportunity for CRCs, CCSs, and RCA Certification Candidates to gather and explore how to further enhance the profile of their certification.  

6:00 – 8:00 p.m.
Opening Reception
Enjoy a taste of Phoenix tonight!  All Annual Conference participants are invited to attend this kick-off reception at the Desert Botanical Garden. 

Friday, March 19, 2010

6:30 a.m. – 1:00 p.m.
Registration
The registration desk will be open for attendees to pick up their registration materials or register on site.

7:00 a.m. – 8:00 a.m.
RCA Regionals Breakfast
A full breakfast will be available for attendees.  Look for your “region” – North Atlantic, Southeastern, Midwest-Chicagoland, and many others – when you’re finding a seat so you can meet and mingle with other attendees that live and work in your area.

8:10 – 9:00 a.m.
Keynote Address
Clare M. Hasler, PhD, MBA, Executive Director, Robert Mondavi Institute for Wine and Food Science, College of Agricultural and Environmental Sciences, University of California – Davis

9:30 – 10:45 a.m.
Breakout Sessions C

C1) Innovative Food Product Ideation:  Finding Inspiration in Fine Dining Trends
Session Level: 2
Culinology Core Knowledge Competencies: translating trends into new products, and understanding of the product development process

By looking at the cutting-edge trends of ultramodern cuisine – such as those showcased by molecular gastronomy and other progressive cuisines --  food product developers can find inspiration and create innovative concepts for their own respective development needs.  From a case study perspective this lecture and demonstration will explore how to translate the collaborative ideation process seen in the avant-garde fine dining trends to the traditional foodservice and retail product development arena.

Ted Russin, Scientist, CP Kelco

C2) Formulating with Multifunctional Fiber for Better Consumer Product Performance
Session Level: 3
Culinology Core Knowledge Competencies: current and projected food trends

The nutritional benefits of fiber are widely known, and in this session we’ll take it a step further to explore the sensory and multifunctional performance benefits of fiber that can enable finished food products to overcome current performance challenges and excel in the marketplace. Fiber can control oil and water migration between a dough and filling, stabilize emulsions, hold moisture in meats, and reduce oil absorption in fried foods. Through a combination of lecture and demonstration, these and more benefits will come to light in this level three session.

Lynda Carroll, Director of Product Development, Z Trim Holdings, Inc.
Chef Eric Carré, Amazing Food Creations!

C3) Fatty Acids: Functional in the Kitchen, Functional for Health
Session Level: 2
Culinology Core Knowledge Competencies: current nutrition trends, and functional foods

Fats and oils add flavor, texture, and structure to our foods. Research is confirming that specific fatty acids reduce chronic disease risk, while emerging evidence is showing that the types of fat we eat may have an impact when it comes to body weight and obesity. This session will provide an overview on healthy oils as functional ingredients in cooking and in health. From versatility and stability in the kitchen to their impact on energy expenditure, metabolism, and body weight control, choosing the right oils can add profit to our plates and long-term benefits to our health.

Patricia Kearney, President/CEO, PMK Associates, Inc.
Penny Kris-Etherton, Professor of Nutrition Department of Nutritional Sciences, Pennsylvania State University
John D. Keller, Food Applications Leader-Healthy Oils, Dow AgroSciences, LLC
Charlie Baggs, Founder, Charlie Baggs, Inc. (CBI)

11:00 a.m. – 12:15 p.m.
General Session 1
Chiles of the Southwest with Chef Mark Miller & Roberto Santibanez 

Award-winning chef and chile expert Mark Miller, along with chef Roberto Santibanez, will introduce us to the wide world of Southwestern chiles.  They will share culinary secrets developed through years of experience at restaurants such as Coyote Cafe and Fonda, as well as from Coyote Cocina, Miller's own product development company.  We'll taste the difference between fresh and dried chiles, review common mistakes in cooking with chiles, and discuss how to use them in both simple and complex sauces.   

12:30 – 5:00 p.m.
Culinology® Expo
Discover new products and meet many of the suppliers who help shape our industry at nearly 200 tradeshow booths.  Don’t miss the Expo Presentations and the Culinology Poster Presentations taking place on the show floor. 

6:00 – 7:00 p.m.
Student Member Reception
Students and professionals attending this informal meeting and reception will learn how to get involved in the RCA Student Advisory Subcommittee and will share tactics for organizing Culinology Clubs, raising money, and increasing awareness of Culinology among peers.  Students and professionals will be asked to provide input on student-related sessions for the 2011 RCA Annual Conference.

Michael Cheng, CHE, FMP, MSC, Director/Associate Professor, Southwest Minnesota State University
Darryl Holliday, Product Development Formulator/Chef, Louisiana State University
Eric White, Research Chef, Archer Daniels Midland Company

Saturday, March 20, 2010

7:00 a.m. – 4:00 p.m.
Registration
The registration desk will be open for attendees to pick up their registration materials or register on site.

7:30 – 8:30 a.m.
Breakfast
A continental breakfast will be available for attendees.

8:30 – 9:45 a.m.
General Session 2
Improving Product Sustainability:  A Progress Report from The Sustainability Consortium

Sustainability is evaluated from both an environmental and social perspective, across the entire supply chain and life cycle of the product.  This presentation will share the Sustainability Consortium’s progress to date, including efforts in the Food and Ag Sector.   Implications to the design and production of consumer food products will be discussed.  The Sustainability Consortium was founded in July 2009 with a gift from Wal-Mart, and has since grown to include over 40 other organizations.  The Consortium’s immediate goal is to develop standardized and scientifically-based approaches to measure and report product sustainability.

10:15 – 11:30 a.m.
Breakout Sessions D

D1) Fresher Under Pressure: High Pressure Processing
Session Level: 1
Culinology Core Knowledge Competencies: translating trends into new products, and new technologies

High pressure processing is being utilized worldwide by food manufactures to provide safer, all natural products that have fresh food qualities. This type of processing does not use heat to pasteurize foods, so it can be utilized to create new and innovative products or ingredients with enhanced food safety.  Join us in this informative session to learn more about this processing method.

Marcia Walker, Vice President of Food Technology and Microbiology, Fresherized Foods

D2) Chemosensory Sorcery: Trigeminal Sensations and Culinary Innovation
Session Level: 1
Culinology Core Knowledge Competencies: flavor building in the kitchen, and current and projected food trends

By now everyone has tasted spicy food and knows it is a culinary trend that is here to stay. Not everyone knows that there are other “tingly” flavor compounds that create equally stimulating sensations. Which one of these compounds could be the next trend? How do they work and what do they taste like? What types of products can they be used in? Join us to on a chemosensory journey to learn more about the sensory language, psychology, and physiology surrounding trigeminal sensations and how these can be applied to innovative food product development.

Michael A. Nestrud, PhD Candidate, Cornell University

D3) Plant-Based Diets:  Seeing the Benefits and Developing for Earth-Friendly Living
 
Session Level: 2
Culinology Core Knowledge Competencies: translating trends into new products, and current and projected food trends

Plant-based diets offer the ability to feed the growing population with sustainable products, while improving the overall health and welfare of people around the world.  Come hear about the benefits of developing delicious products that offer your consumers the opportunity to make food choices that encourage earth-friendly living.  This chef and author team will help us to understand the R&D opportunities awaiting product developers who embrace this trend toward plant-based diets.

Aram Karapetian, Corporate Chef, Woodland Foods
Dan Grieve, Southeast Regional Manager, Woodland Foods

12:00 – 2:00 p.m.
Annual Luncheon
Join us for this exciting annual event, which includes a presentation of the 2010 RCA award winners.  Pre-registration required and space is limited. Ticket must be presented for entry.  Cost: $50 for members, $60 for non-members.  
 

2:15 – 3:30 p.m.
General Session 3
Defining Regional Cuisine with Jim Poris of Food Arts Magazine

3:45 – 5:00 p.m.
Breakout Sessions E

E1) Nanotechnology: Harnessing the Power to Affect Changes in Foods, Flavor, and Shelf Life
Session Level: 3
Culinology Core Knowledge Competencies: new technologies, and product shelf life

Major breakthroughs in science are affecting the world around us on a daily basis. One major advance is the ability to take quantum signatures and program the energy into solid metal or glass.  This technology is allowing us to harness that power to affect changes in foods, flavor, and even shelf life.  Come learn (and taste) how nanotechnology can be integrated with Culinology product development.  

Charles Hayes, CRC®, CEC, Director of National Accounts, Awrey Bakeries
John Placko, Director of Culinary Excellence, Maple Leaf Foods

E2) Understanding Korean Cuisine: An Answer for Healthier Food Choices
Session Level: 1
Culinology Core Knowledge Competencies: regional and world cuisines

Learning about Korean cuisine will be inspirational for chefs and food scientists who are challenged to create healthy, low-calorie, vegetarian, gluten-free, or seafood menus/products that deliver a satisfying eating experience. Korean cuisine is mostly based on rice, vegetables, soy bean products (including tofu), and meat/fish/seafood, and is light on fats and oils, making it an appealing cuisine to consider in new product development. This informative lecture and tasting will be an eye-opening experience for attendees. 

Jeehyun Lee, PhD, Assistant Professor, Drexel University

E3) Certifying the Safety of a Recipe Using HACCP
Session Level: 2
Culinology Core Knowledge Competencies:  knowledge of food sanitation

When research chefs conceive new products and/or processes, they have the responsibility to determine the biological, chemical, and physical hazards in the ingredients and what critical controls they will establish to prevent, eliminate, or reduce the hazard to an appropriate level of protection (ALOP.) This presentation and demonstration will provide the basic science that chefs need to protect the health of customers.  Attendees will learn how to write a recipe using the systematic, preventative approach to food safety known as Hazard Analysis and Critical Control Points (HACCP.)

Oscar Peter Snyder, Jr, PhD, President, Hospitality Institute of Technology and Management