More Than 1,200 Food R&D Experts to Gather in Portland, OR, for the 2014 Research Chefs Association Annual Conference & Culinology® Expo
Atlanta, GA (February 4, 2014)—The Research Chefs Association (RCA) announces it will hold its 2014 Annual Conference & Culinology® Expo, March 11–14, in Portland, OR.The 4-day conference brings together chefs, food scientists, writers, nutritionists, academics, consultants, sales professionals, suppliers, co-packers, distributors, and students to network, showcase new products and techniques, and learn real-time food industry trends, practices, and issues while exploring the food culture of Portland.
The Culinology® Expo is the premiere event for food manufacturers, allowing them to debut and demo their latest innovations in food ingredients, products, services or packaging to the nation’s leading R&D professionals. With more than 130 exhibitors, Expo attendees have the unmatched opportunity to experience the food products that will be appear on grocery store shelves and restaurant menus in the coming year and consider how they may wish to incorporate them into their food products.
“Not only does the RCA Annual Conference provide a forum for food R&D industry members to share their innovations and collaborate, it also fosters personal and professional development through continuing education and unparalleled networking opportunities,” says Charles Hayes, CRC®, RCA president and director of new business development, national accounts, Golden County Foods. “To top it off: we’re in Portland! The food culture here rivals any city in America.”
Jon Luther, former CEO of Dunkin’ Brands and noted authority on innovation, will present the keynote address “Culinary Warriors,” focusing on the critical role of the chefs in the kitchen. During his address, he will outline how culinary development gained the attention of C-suite executives and became instrumental in shaping the great success of the brands he led. Along with his personal stories, he will share the leadership philosophy that led to his success and provide tips and advice that can benefit anyone seeking to advance their career.
“Jon Luther is a true leader in the food R&D industry,” says RCA executive vice president, Jim Fowler, CAE. “His proven leadership skills and string of successes throughout his career have inspired students and seasoned veterans. Jon understands the importance of nurturing creative minds, knows how to bring their creations to market.”
The slate of speakers also includes industry leaders Andrew Hunter, AOS, Owner, Chef Andrew Hunter, Mentor, Supermarket Superstars; Jacquy Pfeiffer, Founder, Chef and Dean of Student Affairs, The French Pastry School; Chef Jimmy Bannos, AOS, Chef/Owner, Heaven on Seven, Purple Pig; Jim Bannos, Jr., Chef/Owner, Heaven on Seven, Purple Pig; and David Landers, AOS, CCC, Senior Chef Innovation, Campbell Soup Co. Educational topics will include: school lunch requirements, clean labeling, artisanal European baking methods, the gourmet food truck industry among others.
Students and professionals will also have the opportunity to demonstrate their culinary know-how during RCA’s Culinology® Competitions, on Thursday, March 13. Teams of students and professionals alike are challenged to develop the best Pacific Northwest regional, food truck cuisine concept featuring a grab-and-go seafood item for school food service (grades 9–12) while addressing sodium concerns. Watch hard work, culinary science and creativity come together during the adrenaline-filled event.
The RCA Annual Conference & Culinology® Expo is March 11–14, 2014, at the Oregon Convention Center (777 NE Martin Luther King Jr. Blvd., Portland, OR, 97232). Attendees may for a full pass or daily passes. Press registration is available for qualified applicants. Contact cscavone@kellencompany.com for more information.
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