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The variety of refined ingredients to accomplish a precise pairing of aroma, flavor, texture and mouthfeel has expanded significantly over the past decade, allowing for more formulation possibilities and user experiences
Reiser, a supplier of food processing and packaging equipment, announced that on March 8 more than 75 food scientists, chefs, and other industry professionals and students came together at Reiser’s Canton, Massachusetts facility for a New England Research Chefs Association educational session.
The Research Chefs Association has selected SmithBucklin, an association management and services company, to provide full-service association management. RCA’s headquarters will move to Chicago in mid-August.
The Research Chefs Association (RCA) announced the results of its recent Board of Directors election for the 2016-2017 term which began immediately following the association’s 19th Annual Conference in Denver.
Texas Woman's University culinology student Michelle Tribble placed third during the Spring 2015 season of the popular television chef competition Hell's Kitchen, which airs on the Fox network. Photo by Michael Modecki.
To learn more about how food companies navigate culinary trends, Prepared Foods reached out to the Research Chefs Association (RCA), a 19-year-old group whose 2,000 members include manufacturing, retail and foodservice chefs as well as associated ingredient and service suppliers.
This year’s annual Research Chef Association meeting was held in my home state, Texas, but in a part of Texas I egregiously bypass with shameful consistency: San Antonio.
