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Home » Keywords » Research Chefs Association

Items Tagged with 'Research Chefs Association'

ARTICLES

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Research Chefs are Refining the Art of Crafting Perfect Flavor Combos in Liquid Form

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
George Squire Jon Biron MBA
January 4, 2021
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Reiser RCA Educational Session

Reiser Hosts Highly Successful New England Research Chefs Association Educational Session
March 22, 2017
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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.
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Research Chefs Association Selects Management Company

SmithBucklin will include a chief staff executive who will work alongside the RCA board of directors to establish strategic objectives
June 22, 2016
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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.
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Research Chefs Association Elects New Board

RCA welcomes new incoming board members and officers
April 14, 2016
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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.
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Texas Woman's University to Offer Culinology Program

The Research Chefs Association announced the designation of TWU as the first approved Culinology® program in Texas
April 8, 2016
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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.
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Culinary Connections

Research chefs talk about bridging the gap between R&D and restaurant menu trends
August 14, 2015
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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.


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Remember the Alamo

David feder 200x200
David Feder , RDN
May 23, 2012
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.
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DOLE Sheet Pan Meal Starter Kits

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Ingredients that Boost Desirable Flavors, and Cover Undesirable Ones

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US Foods’ Hilltop Hearth Pub Grain Hamburger Bun Addresses Operator Needs, Consumer Sustainability Interests

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Events

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

They’ve made new products—now join us as they make history!  Prepared Foods’ 20th annual SOI program will honor six food and beverage companies for new products demonstrating excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation.

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Favorite Products: May 2022

Which is your favorite new food & beverage product introduction from the past 30 days?
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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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