2014 Program


2014 Program 

Tuesday      Wednesday      Thursday      Friday      Session Levels      Back to Top  

Conference Locations:

The majority of Conference events will take place at the Oregon Convention Center located at 777  NE Martin Luther King Jr Blvd, Portland, OR 97232. The Convention Center is accessible by Portland's Max Light Rail train which is a short walk from the Hilton Portland Downtown. The conference registration desk, educational workshops and sessions, meals and breaks, Competitions and Culinology Expo will all be centrally located at the convention center. All evening receptions and the Awards Ceremony and Celebration will take place at the Hilton Portland Downtown.

All Tuesday outings, the Golf Tournament and Wednesday Fun Run will depart from the Hilton Portland Downtown lobby. Please refer to the Conference program or your personal Conference itinerary for more information. 
Wednesday evening's Opening Reception will take place at the Portland Art Museum, a short, 5 block walk from the Hilton Portland Downtown. We'll have RCA staff and volunteers stationed along the street to guide you to the Museum.  If you registered for an offsite event you will receive an email with transportation and location information prior to the Conference.


Tuesday, March 11, 2014

11:00 a.m. - 5:00 p.m.

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

11:30 a.m. - 6:00 p.m. 
Golf Tournament and RCF Fundraiser*

Join your peers for a great day on the links at the Reserve Winery and Golf Club, which offers a test worthy of the most accomplished golfer – both the Fred Meyer Challenge and the JELD-WEN Tradition have been played on this course. The South Course is a traditional American layout, with mature stands of Oregon trees, naturally rolling terrain, and over 100 gleaming white bunkers waiting to swallow errant shots.

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.

Pre-registration is required and space is limited.  Cost:  $125 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 a.m. and return at approximately 6:00 p.m. 

10:30 a.m. - 2:30 p.m.
Outing: Urban Wine Tour

To taste Oregon wines, you don’t have to drive to wine country exclusively. Urban Wineries bring the renowned OR Pinot Noir and Pinot Gris right next door in the heart of Portland. Great winemakers show that great wines from Oregon grapes can be made right where the people are without leaving the city!

10:30 a.m. - Pickup at Hilton Portland
11:00 a.m. - 1st Urban Winery - Southeast Portland, Tastings & Food Parings
12:00 p.m. - 2nd Urban Winery - Southeast Portland, Tasting with Lunch Included
1:30 p.m. - 3rd Urban Winery - Southwest Portland, Tasting & Chocolate
2:30 p.m. - Return to Hotel

Cost per person = $90

11:00 a.m. - 1:00 p.m.
Outing: Walking Food Tour of Portland’s Street Food Scene*

The Portland Food Cart Tour is a walking tour of Portland's world class street food scene led by Brett Burmeister, Managing Editor of FoodCartsPortland.com. The tour begins in the lobby of the Hilton Portland and you will stroll to one of the city's largest lots with over 60 vendors. Patrons will learn the history of the carts, owners' unique stories, why it works in Portland and be able to try some of the tasty eats they serve.

Tour #1 – 11 a.m. -12:30 p.m.
**A second tour will be offered from 12:30 p.m. - 1 p.m. if first tour sells out**
Cost - $40 (includes meal)

11:00 a.m. - 3:00 p.m.
Outing: Progressive Lunch and Microbrewer Tour/Tasting

This tour will take you to three top microbrewers where you will enjoy a different lunch course and tour and taste their brewery masterpiece. Portland's reputation for producing quality craft beers developed in the 1980's, when Oregon repealed Prohibition-era laws banning brew pubs (restaurants with on-site breweries), helping to pave the way for the opening of several microbreweries. Today, Portland's brewers range from large operations with nationally distributed brands like Widmer to very small producers, establishing Portland as the microbrewery capital of the world! This coach driven tour will depart from the Hilton Portland.

Minimum attendance to host tour: 21 people
Cost - $90 per person. (includes transportation, tour/tasting and meal)

1:00 p.m. – 5:00 p.m.
Pre-Conference Workshops*

1) Principles of HACCP for Food Product Developers

Workshop Level: 2
Culinology® Core Knowledge Competencies:
  Food safety and the ability to convert from lab to plant

The Food Safety Modernization Act is bringing HACCP and associated food safety programming to all segments of the food processing sector. In this workshop, you will gain skills as a product developer to interact effectively with your HACCP team, and integrate HACCP principles into your food product development process, making the scale up process less troublesome for your food safety program.

Attendees will learn the structure of cGMP, HACCP and HARPC within the USDA, FDA, GFSI and voluntary food safety programs and identify key decisions made by product developers that can impact the effectiveness of the HACCP plan.

Amy Proulx, Ph. D, Professor and Academic Program Coordinator, Culinary Innovation and Food Technology Program, Canadian Food and Wine Institute at Niagara College

2) Streaming Intelligence — Cross Analyzing Trends Intelligence Techniques

Workshop Level: 2
Culinology® Core Knowledge Competencies: Strategic thinking and application on current and projected food trends

After this interactive workshop, attendees will learn to combine two or more trends analysis techniques to create unique hybrids and break down trends analysis silos to generate complex trends insights, uncovering hidden patterns. You will understand how to marry competitor intelligence with trends intelligence to discover threats and opportunities creating more informed strategic decisions based on cross analysis of multiple inputs.

In teams, members will be assigned to fictitious companies and product lines. Working through a series of steps, teams will create new strategy plans to help their “company” adapt to the changing landscape and preserve positions in the marketplace.

Suzy Badaracco, MS, RD, President, Culinary Tides, Inc.

3) The Chemistry of Lipids, Proteins and Carbohydrates and Selected Commercial Applications

Workshop Level 2
Culinology® Core Knowledge Competencies: Advancing your career to the next level and food science fundamentals

This workshop will provide attendees with working knowledge of the fundamental building blocks of most foods: proteins, lipids and carbohydrates. Each macronutrient will be presented in depth, with a focus on how each of their unique chemistries impacts the food product developer's creative and culinary abilities to transform them into commercially viable foods. You will expand your food science knowledge and become a better-rounded professional. In addition, if you’re interested in becoming a Certified Research Chef (CRC®), this workshop addresses many of the protein, lipid and carbohydrate related learning outcomes potentially tested on the CRC® certification exam.

Jeffrey Cousminer, MS, AOS, R&D Manager ,  Stonewall Kitchen
Dr. James Lamkey, Senior Principle Scientist, Spicetec Flavors and Seasonings

4) Explore Beef: New Menu Opportunities

Workshop Level:  1
Culinology® Core Knowledge Competencies:  Understanding of the product development process

Put your culinary and product development expertise to work by participating in a pre conference workshop that will allow you to experience a beef cutting demonstration and the opportunity to work with and cook new beef cuts.  A roundtable discussion with your peers will follow the cooking segment. This advanced session gives participants a full immersion into the new product development process for beef.

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

5) OFFSITE - Where Culinary Dreams Become Reality: A Hands-On Introduction to Commercializing Food Products at the Oregon State University Food Innovation Center

Workshop Level:  1
Culinology® Core Knowledge Competencies:  Advancing your career to the next level; Lab to plant and food science fundamentals

Learn first-hand how the Oregon State University Food Innovation Center works with fledging and mature food companies to commercialize or modify their products. Participants will experience consumer sensory work, recipe formulation for commercializing food products, and as a bonus while doing so, gain knowledge about (and taste!) specific and unique Oregon ingredients. Attendees will gain a full understanding of the product development process.

Laura Barton, Trade Development Manager & workshop coordinator, Food Innovation Center
Ann Colonna, Sensory Program Manager, Food Innovation Center
Sarah Masoni, Food Product Design Team Leader, Food Innovation Center

 *Requires additional registration fees.   

Tuesday      Wednesday      Thursday      Friday      Session Levels      Back to Top

Wednesday, March 12, 2014

7:00 a.m. - 9:00 a.m.
Research Chefs Foundation 5K Race and Fun Run*

This competitive and non-competitive 5K race and fun run (walking is okay) will be held along the Eastbank Esplanade and the Waterfront Esplanade loop along the Willamette River.  We will gather in the lobby of Hilton Portland at 6:15 a.m. and walk four blocks to the river.

The race will benefit the RCF (Research Chefs Foundation), 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 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 winners.

8:00 a.m. - 6:30 p.m.

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

8:30 a.m. - 9:30 a.m.

Sponsored by Red Arrow Products Co. LLC

9:30 a.m. - 10:45 a.m.
Breakout Sessions A

A1) All Sauces Explained

Session Level:  1
Culinology® Core Knowledge Competencies: Principles of Cooking

Although modern cooking schools teach that all sauces derive from a small set of "mother" sauces created by Escoffier and his predecessors; however, more modern sauces sit outside this model than within it. This session promotes an alternative classification system that applies to both ancient and modern sauces, and is based upon the physical principles at the foundation of each sauce. After this presentation, the attendee will be able to consider sauces based on physical principles, not recipes, and understand that most historical teachings about sauces are misguided.

Peter Hertzmann, Independent Researcher, Peter Hertzmann, Inc.

A2) 2013 Chain Restaurant Trends and Projections for 2014 and... Beyond

Session Level: 2
Culinology® Core Knowledge Competencies: Competitive products and competitive product analysis; Current and projected food trends

After this presentation, attendees will be able to examine how his/her company's product development efforts match the projected trends for the future. Attendees will be able to determine if there are chain restaurant product areas they should pursue and discuss 2013 and 2014 trends as they pertain to chain restaurants. Part one will examine 2013 chain restaurant product activity with an eye toward what was successful, and why or why not. Part two will feature a series of  presentations from panel members on their thoughts of what trends and/or ideas will be driving chain restaurant product introductions in the future.

Bob Weeks, President, Weeks Communications, LLC
Greg Grisanti, AOS, CRC®, Director of R&D, Frisch’s Big Boy Restaurants
Craig “Skip” Julius, CRC®, CEC, CCS®, CCP, Culinary Services Director,  Sensient Flavors
Walter S. Zuromski, CEC, CCE, President/Culinary Director, Chef Services, Group, Inc.

Sponsored by Community Coffee & Tea

A3) For The Love of Cheese

Session Level: 1
Culinology® Core Knowledge Competencies: Principles of cooking

Learn the history of cheese from the Neolithic age to present day and partake in a full sensory cheese & beverage pairing that will demonstrate each era’s distinct characteristics. Warren Katz and Erich Chieca will lead the tasting and help participants to identify key developments in cheese making that have directly influenced future generations of cheese. By the end of the class, attendees will be able to identify 12 cheeses from around the globe, their culinary provenance and key flavor notes that define the cheeses.

Erich Chieca, Culinary Sales Manager, National Accounts, Lactalis Culinary
Warren Katz, Corporate Chef,  Lactalis Culinary

A4) School Lunch: Formulating to 2014 Requirements

Session Level: 1
Culinology® Core Knowledge Competencies: Current and projected food trends

After this presentation, the attendee will be able to understand school lunch and child nutrition requirements for 2014 and how to formulate CN (School Lunch) food.

The school lunch requirements are changing in 2014. During this session, attendees will learn the new CN requirements, and gain a better understanding of formulating a CN food and developing a school menu. Join us to better understand the new school lunch requirements and how R&D chefs can formulate products that meet the requirements.

Michelle Wright, Consultant, Michelle Wright Consulting, LLC

A5) Product Development Results Can Be Improved with Insights from Consumers and Business Partners

Session Level: 2
Culinology® Core Knowledge Competencies: Competitive products and competitive product analysis; Understanding of the product development process technologies

Attendees will learn to determine and recommend which methods are appropriate for gathering consumer and B2B insights in the product concept and prototype development phases of product development. You will be able to understand the respective advantages of qualitative and quantitative methodologies for investigation, sensory measurement, consumer acceptance and diagnostics.

This session will give attendees a good grounding in best practices for integrating consumer and B2B insights into the product development process and an understanding of how and why these methods add value to the product development process.

John Turner, President, Turner Research Network
Ann Breese, MBA, Senior VP, Turner Research Network

10:45 a.m. - 11:00 a.m.
Networking Break

11:00 am. - 12:15 p.m.
Breakout Sessions B

B1) Global Flavor Trenz® for F&B Innovation

Session Level: 2
Culinology® Core Knowledge Competencies: Current and projected food trends

By developing a clear understanding of the global direction of the future of food, consumer lifestyle trends greatly contribute to the innovation pipeline. Smart, new combinations are everywhere we look in today’s culture and we need to be able to connect the dots that will help us understand where the future of flavors is heading. After this presentation, the attendee will be able to understand the global food and beverage trends shaping tomorrow's consumer.  You will learn to apply flavor trends to their innovation pipeline and new product development process as well as make new connections that lead to unforeseen opportunities.

Mikel Cirkus, BFA, ACCD, Global Director, Conceptual Design, Firmenich
Sandy Cook, CRC®, TechnoChef®, Culinary Applications Manager, Firmenich

B2) Health and Functional Benefits of Using Type 4 Resistant Starch in Food Formulating

Session Level: 1
Culinology® Core Knowledge Competencies: Functional ingredients and new technologies

The demand for healthier products on menus is driving the need for foodservice to offer healthier options. Resistant starches are ideal to reduce calories and provide fiber enrichment in baked goods. Attendees will learn the health and functional benefits of these starches and ways to incorporate them into their food product and/or menu development. After this presentation attendees will be able to understand the health and functional benefits of using Type 4 soluble and insoluble resistant starches and formulate foodservice bakery products using RS4 resistant starches.

Jennifer Williams, CCS®, Senior Applications, Scientist,  Penford Food Ingredients

B3) Clean Labeling

Session Level: 1
Culinology® Core Knowledge Competencies: Competitive products and analysis; Culinary uses and application of products/recipe development and formula ratios; Clean labeling of products for enhanced consumer acceptance

A clean label implies ‘transparency’ and wholesome ingredients.  It also implies that artificial ingredients and common allergens are not present. Health related claims on food products have sky rocketed in the past few years and this has created opportunities for manufacturers, product developers, labeling specialists and chefs to cater to the consumers’ interest in minimally processed, allergen-free and artificial ingredient free foods. During this session, you will understand the concepts of clean labeling and be able to identify ways to label food products in a clean manner.

Carol Zweep, Manager, Packaging and Labeling Services, NSF-GFTC 

B4) This Isn't Your Mother's Spice Cabinet!

Session Level: 1
Culinology® Core Knowledge Competencies: Culinary uses and application of products/recipe development and formula ratios; Functional ingredients

Product developers have many ingredient choices available to them, including spices and herbs. In this session, participants will be introduced to natural spice extractives and the advantages of using them in their product development work. They will understand the composition of natural spice extractives and have a hands-on opportunity to taste and compare spice extracts versus ground spice and herb alternatives in various food applications. After this presentation, the attendee will understand what spice extract options are available in the industry and recognize the advantages of using natural spice extractives.

Peggy Iler, FS, Lead Scientist, Flavors R&D, Kalsec, Inc.
Lindsay Bond, CCS®, Application Scientist, Kalsec, Inc.

Sponsored by Kalsec Inc.

B5) Food Incubators, Commercial Kitchens, and University Pilot Plants: How You can Apply these Facilities and Programs for Your Business

Session Level: 3
Culinology® Core Knowledge Competencies: Ability to convert from lab to plant; New technologies

Food Business Incubators provide a shared-use food processing environment in an FDA and/or USDA inspected facility; as well as professional expertise in business, marketing, product development and quality assurance. Food entrepreneurs need this information as they develop value-added differentiated products in order to compete in the retail and foodservice environment. After this presentation, attendees will understand what a food business incubator is and how this may differ from a shared-use commercial kitchen. You will also learn about some advanced processes for scaling up  product, for applications such as hot fill bottling sous vide, cook chill and modified atmosphere packaging.

Lou Cooperhouse, MS, CEO,  Food Spectrum, LLC.

12:15 p.m. - 1:30 p.m.

Sponsored by US Dry Pea & Lentil Council / Northern Pulse Growers Association

12:30 p.m. - 1:30 p.m.
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 and its value? Not sure if you are an eligible “CRC®” or “CCS®” candidate? What are the tools you need to prepare for the exam? Need help navigating the certification process? It’s easier than you think! This  Lunch & Learn Session will allow a better understanding of the steps to becoming CCS® and CRC® certified. Led by the Research Chefs Association Certification Commission (RCACC) and current CRC®s and CCS®s, this session will answer all of these questions and more.

Kami Smith
, CEPC, Dawn Foods
Brad Davis
, CCS®
Brian Davis, CCS®
Barton Dewing, CRC®
Justin Kanthak, CRC®, CCS®
Nick Pajor, CRC®, CCS®
Mirko  Zuehlke, CMB
Tim Kline

1:45 p.m. - 3:00 p.m.
General Session 1 

How Artisanal European Baking Methods Co-Mingle with Today's Science in the Pastry Kitchen

Session Level: 2
Culinology® Core Knowledge Competencies:
Current and projected food trends; Flavor development & evaluation

The demo will feature European baking science and artisanal methods and how to adapt them into high-level production. Attendees will walk away with a better understanding of how  artistry and baking science co-mingle in the pastry kitchen. The products presented during the demo could then be easily transformed and adapted to any market’s demands.

Bethany Hall, Senior Culinologist, Ingredion
Jacquy Pfeiffer, Founder, Chef and Dean of Student Affairs, The French Pastry School
Marshall Scarborough, Manager of Global Product Development, Popeyes Louisiana Kitchen

3:00 p.m. - 3:30 p.m.
Networking Break

Sponsored by Oregon Fruit Products, LLC

3:30 p.m. - 4:30 p.m.
Annual Business Meeting

RCA’s President Charles Hayes and fellow officers and board members will provide an annual update on the activities of the Research Chefs Association.  This is your opportunity to ask questions and offer ideas to the RCA leadership.  Listen, learn, engage and share.

4:45 p.m. - 5:45 p.m.
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 are considering pursuing RCA certification. 

4:45 p.m. - 5:45 p.m.
New Member and First Time Attendee Reception

The RCA will welcome all newcomers to the Annual Conference prior to the Opening Reception.  This is your opportunity to mix and mingle with the RCA leadership in a more intimate setting 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. What better way to kick-off a week of stellar networking opportunities?

4:45 p.m. - 5:45 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 next-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 make loads of professional contacts.

6:15 p.m. - 8:00 p.m.
Opening Reception

See for yourself why Portland was dubbed, "America's Food Eden" by TIME Magazine at THE RCA's opening reception. Get a taste of Portland's top, local eateries while surrounded by the beauty and history of the Portland Art Museum, located in the heart of Portland's cultural district.  All annual conference participants are invited to attend this kick-off reception. It is by far the largest attended event at the RCA Annual Conference every year. You’ll see why.

Learn more about the Portland Art Museum.

Walking directions to the Portland Art Museum.  

Sponsored by DuPont


Tuesday      Wednesday      Thursday      Friday      Session Levels      Back to Top

Thursday, March 13, 2014

6:00 a.m. - 1:00 p.m.
Student Culinology® Competition

Attendees are welcome to watch teams compete via live video feed of the annual RCA Student Culinology® Competition or onsite at the Oregon Convention Center.

Sponsored by Ingredion

7:00 a.m. - 1:30 p.m.

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

7:30 a.m. - 8:15 a.m.

Sponsored by Southeastern Mills

8:30 a.m. - 8:40 a.m.
President’s Welcome

8:40 a.m. - 9:30 a.m.
Keynote Address

Culinary Warriors
Jon Luther
, Chairman, Dunkin Brands

In today's competitive restaurant environment, culinary skills and creativity have moved onto boardroom agendas.  The great differentiators in strategic execution are now centered on the quality of menu items and new product introduction. If brands do not drive this innovation into the hearts and minds of consumers/guests....they won't survive!  The Culinary Warriors in the menu development kitchens of brands and suppliers to these brands are the heroes behind the scenes making a difference.

Jon will outline how culinary development rose to the CEO level and was instrumental in shaping the great success of the brands he led. As with each presentation Jon delivers, he will also point out leadership tenets that everyone can apply to their career aspirations.

Sponsored by Eatem Foods Company

9:30 a.m. - 9:50 a.m.
Networking Break

9:50 a.m. - 11:05 a.m.
Breakout Sessions C

C1) Meet the Experts: Culinology® Roundtables

Session Level: 2
Culinology® Core Knowledge Competencies: Advancing your career to the next level; Competitive products and product analysis

Taking part in Culinology® roundtables is an excellent way to pick the brains of experts and develop your peer network. After this presentation, the attendees will be able to resource groups of expert peers in areas of interest to them.

Session Leader:
Allison Rittman, CRC®, Corporate Chef, Culinary Culture
Jacquy Pfeiffer, Founder, Chef and Dean of Student Affairs, The French Pastry School
Jimmy Bannos, AOS, Chef/Owner, Heaven on Seven, Purple Pig
Charles Hayes, CRC, CEC, Director of New Business Development, Golden County Foods
Susan Licker, M.S., CFS®, & CCS®, Senior Director R&D, Innovation Lead PAF, PepsiCo Americas Foods
Marshall Scarborough, Manager of Global Product Development, Popeyes Louisiana Kitchen
Chef John Placko, Founder, Modern Culinary Academy
Stan Frankenthaler, Executive Chef, VP Global Product Innovation, Dunkin Brands, Inc.
Joseph D’Alessandro, President, StrategicFIT

C2) "Blendability": Healthy Alternatives to Ground Protein Products

Session Level: 1
Culinology® Core Knowledge Competencies:
Formula development and new technologies

What is “Blendability” and how can mushrooms play a role in applying this concept to create and produce innovative, healthy new products for today’s health-conscious consumer? This session will include case studies and demonstrate various applications and techniques developed by The Mushroom Council working with chefs and manufacturers incorporating fresh and processed mushrooms to bring blended concepts to market.  Along the way, attendees will gain knowledge on the nutritional benefits and binding qualities of mushrooms, as well as their commercial history and growth in the foodservice and retail markets.

Steve Solomon, MS, Culinary Director, FSI Insights, The Mushroom Council
Jehangir Mehta, Chef, Graffiti
Michael Cheng, PhD, CHE, Professor and Chair, Department of Culinology & Hospitality Management, Southwest Minnesota State University
Peter Wilder, Marketing Director, To-Jo Mushrooms
Kevin Anderson, President, Kevin M. Anderson 

C3) Stunts, Fads and Trends: Three Perspectives on Predicting the Elusive Next Big Thing

Session Level: 2
Culinology Core Knowledge Competencies: Competitive products and product analysis; Current and projected food trends

When is it a “trend” and when is it a “fad” or a good new fashioned “stunt”?  Predicting trends is risky business that requires both crystal ball and rearview mirror. Often innovation and go-to-market strategies are predicated on what food and restaurant companies read in magazines and hear from consumer panels. Come listen to a vigorous debate from three distinct perspectives – a naysayer (Willis), a quantifier (Tristano) and an anthropologist (Hunter).  Local Portlandian beer and salty snacks will be served during a lively and raucous discussion between the panel and audience.

Gregory Willis, President & Founder, Senspire
Darren Tristano, EVP, Technomic, Inc.
Andrew Hunter, AOS, Owner, Chef Andrew Hunter

C4) Strategies for Lowering Sodium Using Umami Rich Ingredients

Session Level: 2
Culinology® Core Knowledge Competencies: Formula development and culinary uses; Application of products/recipe development; Formula ratios

Proof is in the sauce...literally! Come learn how Culinologists® can utilize naturally fermented ingredients to lower the sodium content in recipes and not just Asian recipes! It’s about understanding the synergistic effects of the entire ingredient list and how to choose what additional ingredients can be used to lower sodium and retain consumer acceptance.  Attendees will leave this session able to list three ingredients that are effective in lowering sodium in formulas; describe the methodology of how to calculate the sodium reduction potential; and how to implement the sodium reduction strategies.

Robert Danhi, AOS, Owner, Chef Danhi & Co.

C5) Collegiate Gen Y Eating Trends and Applications

Session Level: 2
Culinology® Core Knowledge Competencies:
Current nutrition; Projected food trends

In college, we discover new foods and flavors and develop preferences and habits that last a lifetime.  These preferences can have a profound impact on the marketplace. Learn how today’s college students are eating; what their go-to meals and snack foods are; and what they wish were available in this presentation based on proprietary quantitative research conducted by CCD Innovation.  Gain valuable insight into Millennial needs and behavior drivers as well as nutritional and flavor preferences that can support food and beverage product and menu development targeted to Generation Y.

Marc Halperin, Culinary Director, Principle, CCD Innovation

11:10 a.m. - 12:25 p.m.
General Session 2

How Campbell Leverages Culinary Trends to Inspire New Products

Session Level: 1
Culinology® Core Knowledge Competencies: Understanding of the product development process; Current and projected food trends

Culinary trends influence product development.  At the Campbell Soup Company, a new methodology has been developed to help the manufacturing giant gain insight into emerging culinary trends to enhance new product development.  Learn more about how the chefs in Campbell’s Culinary & Baking Institute blend culinary arts with food science to leverage the latest culinary trends and inspire new flavors and varieties of Campbell products. Attendees will gain insight into emerging culinary trends featured in Campbell's new Culinary TrendScape Program, brought to life through a case study and tasting of a new product. 

David Landers, AOS, CCC, Senior Chef Innovation, Campbell Soup Co.

12:30 p.m. - 5:00 p.m.
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. While on the Expo floor be sure to check out the Professional Culinology Competition where chefs will battle, Iron Chef Style, for top honors.    

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.

Sponsored by Rosina Food Products, Inc.

11:45 a.m. - 5:00 p.m.
Professional Culinology® Competition

RCA-ACF member teams compete in the 3rd annual RCA Professional Culinology® Competition.  Attendees are welcome to watch a live video feed as the action unfolds or onsite on the Culinology® Expo floor.

Sponsored by Tate & Lyle

6:00 p.m. - 7:00 p.m.
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.


Tuesday      Wednesday      Thursday      Friday      Session Levels      Back to Top


Friday, March 14, 2014

7:00 a.m. - 4:00 p.m.

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

8:30 a.m. - 9:30 a.m.

Sponsored by Bunge Oils

9:45 a.m. - 11:00 a.m.
Breakout Sessions D 

D1) Tasting Trends: How Unique Texture and Global Flavors Influence Menu Evolution

Session Level: 1
Culinology® Core Knowledge Competencies: Flavor development and evaluation; Current and projected food trends

Today consumers are interested in complex - yet approachable - texture and flavor combinations which means companies must work harder to understand and meet the demand. This interactive panel and tasting session will examine current and projected trends in flavor and texture, and offer practical solutions for building complexity into new dishes that expand menu options and satisfy consumer palates.  Attendees will learn how leading chains layer flavor and build unique dining experiences without overwhelming, confusing or intimidating consumers’ palates.  You’ll leave this session with practical ideas for improving flavor without sacrificing the bottom line.

Stan Frankenthaler, Executive Chef, VP Global Product Innovation, Dunkin Brands, Inc.
Scott Randolph, Co-Founder, FDR
Maeve Webster, Senior Director, Dataessential

D2) Scaling the Mountain to Commercialization Success

Session Level: 2
Culinology Core Knowledge Competencies: Ability to convert from lab to plant

There are many parallels between mountain climbing and scaling up a new product. There are risks and amateurs can get hurt. You need a well thought-out plan and knowledgeable, experienced guides to get you where you want to go. Working with specialists like process engineers, packaging specialists, plant production personnel, and food safety and quality control personnel are critical to success. Commercialization is often the last, steepest, most dangerous part of the climb.  Learn how to prepare for a production run; how plant personnel impacts product quality; and how to set the stage for proper Q.A. for future production runs.

Session Leader:
Mark Crowell, HRM, MBA, CRC®, Principal Culinologist, CuliNex, LLC.
Bret Lynch, Executive Chef, CuliNex, LLC.
Emily Munday, Culinologist / Nutritionist, CuliNex, LLC.
Anne Marie Ramo, Culinologist, CuliNex, LLC.

D3) Antimicrobial Natural Products

Session Level: 2
Culinology® Core Knowledge Competencies: Food safety

Due to the increase in consumer concerns about the negative health effects of chemical preservatives, natural antimicrobial products have gained more attention from food manufacturers. Using natural antimicrobials in culinary art can be a healthy alternative to chemical preservatives.  In this presentation, you will develop a better understanding of the importance of food safety practices and practical applications for using natural antimicrobials as alternatives to chemical preservatives.

Session Leader:
Saeed Hayek, Ph. D, Postdoctoral Research Associate, North Carolina A&T State University
Salam A. Ibrahim, Professor of Food Science, North Carolina A&T State University
Rabin Gyawali, Doctoral Student, North Carolina A&T State University
Angela M. Fraser, Associate Professor, Clemson University
Reza Tahergorabi, Assistant Research Professor, North Carolina A&T State University

D4) Collaborative Community in the Gourmet Food Truck Industry

Session Level: 2
Culinology® Core Knowledge Competencies: Current and projected food trends

In a two-year qualitative study of top-tier gourmet food truck owners, the researcher interviewed and recorded observations to discover how these food entrepreneurs forged a path in the hospitality industry, an arena previously unknown to the intrepid business owners.  The findings suggest that the food truck business model of “collaborative community” could have far-reaching benefits for other aspects of the food industry.  From the importance of sharing knowledge to the use of social media, there’s a lot to be learned from the food truck phenomenon.

Dave Danhi, Director & Chief Creative Officer, The Grilled Cheese Truck. Inc.
Laura Pohopien, MBA, Ed. D, Lecturer - Collins College of Hospitality Management and College of Business Administration, California State Polytechnic University, Pomona & Azusa Pacific University
Brett Burmeister, Managing Editor and Co-Owner, Food Carts Portland

D5) Innovative and Functional Flax Meal Ingredients in Artisan Breads and Cakes

Session Level: 3
Culinology® Core Knowledge Competencies: Functional ingredients and culinary uses; Applications of products/recipe development; Formula ratios

Current specialty bakery items, whether traditional or gluten free are limited in the functional ingredients that actually replace the basic ingredients of flour, eggs, and butter. This demonstration shows that flax meal has properties for replacement of all or some of the basic ingredients for a healthy bakery item. Attendees will leave this session able to develop natural artisan breads and cakes with flax meal products; analyze cost savings based on extended shelf life and egg replacement; and develop clean label products.

Diane Wright Hoffpauer, CCS®, Sr. Bakery Scientist, Glanbia Nutritionals

11:10 a.m. – 12:25 p.m. 
General Session 3

Heavenly Cuisine with the Pig in Mind: From Cajun to Mediterranean Cuisine, Classical Technique Meets Science

Session Level: 2
Culinology® Core Knowledge Competencies: Flavor development and evaluation 

Chef Jimmy Banos and Chef Jim Banos Jr., chef owners of Chicago’s Heaven on Seven and The Purple Pig will demonstrate popular dishes from both restaurants.  They will share how they use classical cooking techniques to build flavor and outline the processes involved in creating incredible food in the fast paced environment of some of America’s top restaurants.  This session will provide attendees with a better understanding of how to develop Cajun and Mediterranean flavors; what techniques these successful chefs employ and how to apply similar practices in the commercial environment.

Jimmy Bannos, Sr., AOS, Chef/Owner, Heaven on Seven, Purple Pig
Jimmy Bannos, Jr., Chef/Owner, Heaven on Seven, Purple Pig

12:30 p.m. – 1:45 p.m. 
Regional Food Truck Lunch Experience

Experience some of Portland's infamous street food during a help-yourself style grab and go lunch. Head out to the food truck park and grab your lunch before taking a seat among your regional RCA members 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.

Sponsored by Giraffe Food and Beverage

2:00 p.m. - 3:15 p.m.
Breakout Sessions E

E1) Pouteria Lucuma and Its Application in Sweet and Savory Foods

Session Level: 2
Culinology® Core Knowledge Competencies: Product presentation; Culinary uses and applications of products/recipe development; Formula ratios

Lúcuma – the ancient and legendary super-fruit of the Incas – has recently caught the attention of the modern culinary world. This subtropical Andean fruit is native to Peru, Chile, Ecuador and limited areas of Bolivia.  Until now, the highly perishable fresh lúcuma has managed to escape modern world advancements despite the advancement in transportation and technology.  Could the ancient fruit be next emerging food ingredient?  Learn more about lucuma and its many culinary and nutritional attributes and how to use this healthy food ingredient can be used in ice cream, frozen desserts, baked, confectionary, as well as hot foods.

Dr. Klaus Tenbergen, Ph. D, Culinology® Program Director & Associate Professor, Department of Food Science and Nutrition - California State University, Fresno

E2) From Idea to Protocept in Record Time. Culinology® 4.0: The Next Wave in Asia

Session Level: 1
Culinology® Core Knowledge Competencies:
Understanding of the product development process; Expanding Culinology® in Asia

Accelerate your development time and bring your products to market faster using the Culinology® 4.0 method – a proven and tested method being taught in Culinology® degree programs with real-world application possibilities.  Attendees will leave this session able to distinguish the difference between traditional product development methodologies (Culinology® 1.0, 2.0, and 3.0) and the more efficient and advanced approach to product development using Culinology® 4.0. Recognize the growth of Culinology® in Asia and list the opportunities available for more collaboration between Culinology® educators and industry in that region.

Michael Cheng, Ph. D, CHE, Professor & Chair, Southwest Minnesota State University
Samir Amin, Ph. D, President, PhDChef Consulting
LiChoo Chong, Ph. D, Lecturer, Taylor’s University
Neethia Ari Ragavan, JD, Dean, School of Hospitality, Tourism and Culinary Arts, Taylor’s University

E3) Global Flavors and Concepts Impacting US Menu Development

Session Level: 2
Culinology® Core Knowledge Competencies:
Flavor development and evaluation

According to leading food trend experts, we’re now beginning to see specific global food items, flavors and ingredients make their way into American foods and forms. Kendall College’s Chris Koetke will take attendees on a taste adventure of his recent global travels to Ecuador, Chile, Mexico, Malaysia and Turkey, to unearth the specific ethnic flavors, ingredients and products that will have a lasting impact on U.S. menus.  In this session, participants will gain a deeper understanding of key ethnic and global flavors, ingredient and product trends that are making a “mainstream” entrance onto U.S. menus.

Christopher Koetke, MBA, CEC, CCE, Vice President, Kendall College School of Culinary Arts and Vice President, Laureate International Universities Center of Excellence in Culinary Arts, Laureate International Universities and Kendall College

E4) Color Your World – Navigating Natural Colors

Session Level: 1
Culinology® Core Knowledge Competencies: Formula development; Functional ingredients

The preference for naturally colored food products is on the rise and it is important to understand the natural color products available and how to fully utilize them. This hands-on session will give an overview of the most popular natural colors on the market and how they smell, taste, appear and perform in different applications. Attendees will gain hands on experience and leave this session with more confidence in working with natural colors and a better understanding of how to successfully replace their synthetic counterparts in future formulations.

Lacey Eckert, Associate Color Applications Scientist, Kalsec, Inc.

Sponsored by Kalsec Inc.

E5) Spices: The Natural Core of Flavor Development  

Session Level: 1
Culinology® Core Knowledge Competencies: Flavor development and evaluation; Formula development

SPICES class will focus on spice classification, identification and culinary application of the world's most flavorful product. Included will be brief descriptions, usage and application. Introduction into formula blending, ethnic cuisine formulation as well as hands on experience and a food tasting provided by Chef Kurt Stiles utilizing the steps taught in the class will be included.

Tim Ziegler, Spice Master, Italco Food Products
Kurt Stiles, R&D Chef , Good for you ingredients

5:00 p.m. - 8:00 p.m.
NEW! Awards Ceremony and Celebration 

Join us for this NEW event, which begins with a one hour presentation of the 2014 RCA award and competition winners and ends with a celebration among old and new friends overlooking the lights of Portland while sampling local fare. Pre-registration is required.

Sponsored by Oregon Raspberry and Blackberry Commission & USA Pears


 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.


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