Items Tagged with 'Research Chefs Association'

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Reiser RCA Educational Session

Reiser Hosts Highly Successful New England Research Chefs Association Educational Session
March 22, 2017
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
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
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
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

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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Formulating with Fresh

Bob Garrison, Chief Editor
Robert Garrison
January 10, 2013

How do prepared food companies deliver “fresh” taste? Two corporate executive chefs sound off on everything from frozen foodservice products to refrigerated retail items.


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Remember the Alamo

David Feder
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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