Sessions

All RCA+ attendees have access to the Pathable platform to review sessions you missed and revisit exhibitor booths until June 30, 2021. After that, session recordings will live in the RCA Learning Library.

Questions? Download the FAQs or email education@culinology.org with any questions.

Session Tracks

Find sessions grouped into categories based on roles in the industry.


Chef

Culinologist

Professional Development

Trends

RCA Storyteller

Vendor

RCA+ breakout and spotlight sessions were brought to you through a grant from the Culinology® Education Foundation and Dr. G's Creations, LLC.

Sessions

The Business of Flavor — How Menu and Product Developers Create Flavorful Experiences

The Business of Flavor — How Menu and Product Developers Create Flavorful Experiences

Wednesday, March 23 | 11:00 AM - 12:00 PM

Culinary Professional

Robert Danhi, Co-founder and Chief Innovation Officer at Flavor360 Solutions
Chase Obenchain, Director of Client Services at Flavor360 Software

Culinology in the 2022 Meal Kit Industry

Culinology in the 2022 Meal Kit Industry

Wednesday, March 23 | 11:00 AM - 12:00 PM

Culinologist

Colin Mills, M.Sc., Senior Recipe Developer at HelloFresh

One Big World: Cross-Cultural Learnings, Growth and Challenges — A Thoughtful Round Table Discussion.

One Big World: Cross-Cultural Learnings, Growth and Challenges — A Thoughtful Round Table Discussion.

Wednesday, March 23 | 11:00 AM - 12:00 PM

Professional Development

Nathan Schomers, Executive Research Chef at ADM Nutrition
Kimberly Schaub, CCS, Podcaster at PeasOnMoss; and Business Development Manager at Griffith Foods

Diversity of Hawaiian Food Cuisine

Diversity of Hawaiian Food Cuisine

Wednesday, March 23 | 11:00 AM - 12:00 PM

Culinary Professional

Eric Koyama, Innovation Culinary Chef at King's Hawaiian

Crafting the Consumer Experience With ScentEmotions™

Crafting the Consumer Experience With ScentEmotions™

Wednesday, March 23 | 1:15 PM - 2:15 PM

Culinologist

Dawn Cranga, Global Consumer Insight Leader at IFF

Evolving Convenience Expectations in the Food Cultural Revolution

Evolving Convenience Expectations in the Food Cultural Revolution

Wednesday, March 23 | 1:15 PM - 2:15 PM

Culinary Professional

David Christopher Wolf, MBA, Innovation & Insights at Marlin Network

Leveraging AI to Transform Culinary Trends Program

Leveraging AI to Transform Culinary Trends Program

Wednesday, March 23 | 1:15 PM - 2:15 PM

Culinary Professional

Maria Gamble, CCC, PCIII, Executive Chef & Director, Culinary Innovation Hub at Campbell Soup Company

Smoke & Grill Trends - Evaluating Different Species of Smoke, Regionality, and Trends

Smoke & Grill Trends - Evaluating Different Species of Smoke, Regionality, and Trends

Wednesday, March 23 | 1:15 PM - 2:15 PM

Trends

Jason M Behrends, PHD, CCS, Business Development at Red Arrow Products

New Product Development — Why Is Teaching This Subject so Challenging?

New Product Development — Why Is Teaching This Subject so Challenging?

Thursday, March 24 | 11:00 AM - 12:00 PM

Professional Development

Amy Lammert, Associate Professor at California Polytechnic State University
Bruce Perkin, Principal Scientist at Robust Food Solutions
Samir Amin, Ph.D., Associate Professor at Cal Poly San Luis Obispo
Fernanda Santos, Assistant Professor at North Carolina State University

The Chefs' Manifesto and the UN's SDG2 Movement

The Chefs' Manifesto and the UN's SDG2 Movement

Thursday, March 24 | 11:00 AM - 12:00 PM

Culinary Professional

Mark Graham, Director, Global Culinary at Kellogg Corp.

Heating Up Product Innovation

Heating Up Product Innovation

Thursday, March 24 | 11:00 AM - 12:00 PM

Culinologist

Anna N Cheely, Chef and Senior Scientist at Kalsec

Be Inspired! Understand the Latest Consumer Food Trends and Enjoy Tastings of New Flavors That Meet the Consumer Demand!

Be Inspired! Understand the Latest Consumer Food Trends and Enjoy Tastings of New Flavors That Meet the Consumer Demand!

Thursday, March 24 | 1:00 PM - 1:30 PM

Vendor

Chef Chris Kimura, Lee Kum Kee Corporate Chef

Ignite Your Senses with Tart Cherries – Hit the Innovation Sweet Spot

Ignite Your Senses with Tart Cherries – Hit the Innovation Sweet Spot

Thursday, March 24 | 1:45 PM - 2:15 PM

Vendor

Emily Cruz, Director of Innovation at Culinex
Janet Helm, MS, RDN, Chief Food and Nutrition Strategist at Weber Shandwick

Pecans: A Powerhouse For Nutrition, Taste, & Texture

Pecans: A Powerhouse For Nutrition, Taste, & Texture

Thursday, March 24 | 2:30 PM - 3:00 PM

Vendor

Steve Petusevsky, Chef Spokesperson at National Pecan Shellers Association
Diane Welland, MS, RDN, Director of Nutrition Communications at National Pecan Shellers Association

Redefining Quality: The Key to Up Leveling Plant-Based Products

Redefining Quality: The Key to Up Leveling Plant-Based Products

Friday, March 25 | 9:15 AM - 10:15 AM

Culinary Professional

Christopher Koetke, Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc.
Tia Rains, VP, Customer Engagement & Strategic Development at Ajinomoto Health & Nutrition North America, Inc

Addressing Imposter Syndrome and Other Career Real Talk

Addressing Imposter Syndrome and Other Career Real Talk

Friday, March 25 | 9:15 AM - 10:15 AM

Professional Development

Kimberly Schaub, CCS, Podcaster at PeasOnMoss; and Business Development Manager, Griffith Foods
Jessica Coon, Product Development Specialist at Texas Food Solutions
Carmisha Ramsey, National Account Customer Chef - Foodservice at Mondelēz International

Making Sense of Your Surroundings: Understanding the World Through Non-visual Senses

Making Sense of Your Surroundings: Understanding the World Through Non-visual Senses

Friday, March 25 | 9:15 AM - 10:15 AM

Culinary Professional

Hoby Wedler, Chemist and Entrepreneur at Wedland Group LLC

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