Students, Professionals Win Top Honors at RCA 2014 Annual Conference & Culinology® Expo
The Research Chefs Association unveiled the latest in culinary arts and food science and technology in Portland, Ore., in March.
The Research Chefs Association’s (RCA) 2014 Annual Conference and Culinology® Expo brought nearly 1,300 food R&D students and professionals to Portland, Ore., for a week of competition, education and food tastings all celebrating Culinology—the blending of the culinary arts and food science.
“I’ve never seen so much energy, passion and thirst for knowledge and collaboration than I did this year in Portland,” says Charles Hayes, CRC®, RCA president. “Our conference competitions, showcased live on the Culinology Expo floor for the first time, added to the excitement of the events and truly gave these teams the recognition they deserve.”
This year, hundreds attended the Expo on March 13, where they viewed the Student and Professional Culinology Competitions and sampled the latest in food-product development from nearly 150 exhibiting companies. During the Culinology Competitions, teams representing three countries executed a Pacific Northwest regional, food-truck-cuisine concept featuring a grab-and-go seafood item for school foodservice (grades 9-12) while addressing sodium concerns. This year’s winners included: