Research Chefs Association Culinology® Conference and Expo Features Exciting Educational and Networking Programs

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

ATLANTA (April 1, 2009)— 

The Research Chefs Association’s 2009 Annual Conference and Culinology® Expo completed a successful, three-day event at the Sheraton Dallas Hotel in Dallas in March.  The event featured an impressive lineup of speakers, breakout sessions, and networking opportunities, and drew attendance of about 1,300 attendees and 170 booths on the Culinology Expo floor.  The only annual food industry event to focus on Culinology – the blending of culinary arts and food science/technology – this year’s show attracted a diverse group of food product development professionals from across the country and outside the US. 

RCAs incoming president, Harry J. Crane, executive chef at the Kraft Culinary Center of Excellence, shared his thoughts on the conference by noting, “I am thoroughly impressed with the tremendous turnout in a challenging economy. Plus, the positive feedback from our attendees, exhibitors and sponsors is very encouraging as we begin to plan for next year. From the wide range of informative educational sessions, cutting edge exhibitions, and networking receptions, our conference has become a must attend industry event.”

In addition to the professional development sessions, the educational sessions, and the keynote speech by Carlos Barroso, senior vice president of Global R&D Foods, PepsiCo., attendees enjoyed the ongoing RCA camaraderie at networking events taking place at the Sheraton, including the Opening Reception at the Nasher Sculpture Center.  Attendees also filled the streets, shops, and restaurants of downtown Dallas after conference hours to further explore the city’s thriving culinary scene.

General sessions presented at the conference received excellent reviews from attendees.  One session presented by Chef Richard Blais (Trail-Blais) offered an analysis on how to apply the techniques and ingredients of molecular gastronomy to enhance the dining experience for customers.

Another general session featured a panel of acclaimed chefs who discussed how the changing population of Dallas is affecting restaurants, and what impact the restaurant scene has had on demographics.  Jim Poris (Food Arts magazine) moderated this session and was joined by panelists Chef Nick Badovinus (Flavor Hook, LLC), Chef Dean Fearing (Fearing’s), Jeffery Yarbrough (Big Ink PR), and others.  A third general session was presented by Chef Mark Miller (Coyote Café) on the topic of creating a dish for the American palate, while maintaining authentic aspects of ethnic cuisine.

A vibrant show floor combined with Culinology Poster Presentations and a demonstration stage made the 2009 RCA Culinology Expo a valuable event for both exhibitors and attendees.  Innovative products and technologies were on display throughout the show floor, spotlighting the achievement and extraordinary level of knowledge and expertise demonstrated by those in the industry.

RCA’s Annual Luncheon offered a menu created by local chef Dean Fearing, a key figure in defining Southwestern cuisine. The result was a remarkable Dallas meal that was enjoyed throughout the awards presentation. 

This year’s event, as in years past, drew an amazing number of students, who attended many of the student-only events including a speed interviewing session.  Among the many hundreds of R&D professionals, student teams involved in the RCA Student Culinology Competition attended the conference after their live competition on Thursday, March 5, where the University of Cincinnati took first place and a $5,000 grand prize.

Each year, RCA offers the food product development community the only industry conference with a focus on Culinology. Based on attendee evaluations, the Annual Conference Committee has already begun planning for the next conference scheduled for March 17-20, 2010 at the Hyatt Regency in Phoenix, Arizona.

For additional information, including photos of the event, please contact Ericka Henderson at RCA Headquarters.
 

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Founded in 1996, the RCA has rapidly grown to more than 2,000 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students.  RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® –the blending of the culinary arts and food science.