Sessions

These unique education sessions will be geared toward helping you learn, grow, and get ahead of what’s coming next in the food industry’s ever-changing landscape.

Find sessions grouped into categories based on roles in the industry. Content will be curated specifically for chefs, culinologists and trend-focused professionals who are all committed to finding new ways to innovate their careers, businesses and products.

Session Tracks

Chef

Culinologist

Professional Development

Trends

RCA Storyteller

Vendor

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

Sessions

Kokumi Cuisine-Unlocking the Potential of Kokumi Compounds to Create Memorable Food

Tuesday, March 23 | 12:30 PM - 1:45 PM CT

Pre-Conference Workshop

Christopher Koetke, CEO and Chef, Complete Culinary LLC
Joseph Formanek, Ph.D., Director of New Product and Business Development, Ajinomoto North America

A Virtual Tour of the Modernist Cuisine Kitchen

Tuesday, March 23 | 2:00 PM - 3:00 PM CT

Pre-Conference Workshop

Chef Francisco Migoya, Chef, Modernist Cuisine

The Infinite Possibilities of Fermentation in Research Kitchens

Tuesday, March 23 | 3:30 PM - 4:45 PM CT

Spotlight

Sandor Ellix Katz, Fermentation Revivalist

2021 Trends: Innovation Roars Back

Wednesday, March 24 | 10:00 AM - 11:00 AM CT

Spotlight

Mike Kostyo, Senior Managing Editor & Trendologist, Datassential

Applications of Artificial Intelligence in Product Development and Formulation

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

Culinologist

Jason M Cohen, Founder & CEO, Analytical Flavor Systems, Inc.

Future Proofing Your Food & Beverage Program

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

Trend

Maeve Webster, President, Menu Matters
Kathy Casey, Chef, Liquid Kitchen

Fireside Chat With Chef Iliana Regan

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

Chef

Chef Iliana Regan, Chef, Author, Milkweed Inn
Justin Kanthak, Segment Sales Director: Snacks, Griffith Foods Group Inc.

Trends in Industry-Academia Collaboration

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

RCA Storyteller

Darryl Holliday, CRC, Chef and President, Simple Culinary Solutions, LLC
Rachel Sherman, Bruce Perkin,

Food Safety in the Kitchen – Same Old or Is There Anything New?

Wednesday, March 24 | 12:45 PM - 1:30 PM CT

Culinologist

Dr. Martin Wiedmann, Gellert Family Professor in Food Safety, Cornell

2021 Kerry Taste Charts

Wednesday, March 24 | 12:45 PM - 1:30 PM CT

Trend

Amy Devitt, Senior Marketing Specialist, Kerry
Hernan Angarita, Culinary Manager, Kerry

Lead Your Team Through Tough Times: Creating Connection With Food

Wednesday, March 24 | 12:45 PM - 1:45 PM CT

Professional Development

John Li, VP of Culinary Innovation, The Wendy’s Company

The Evolution of Food Waste: How a Student Competition became an Upcycled Foods Innovation Platform

Wednesday, March 24 | 12:45 PM - 1:30 PM CT

RCA Storyteller

Philip Saneski, Product Developer, CCD Innovation

Grow Your Career One Vital Conversation at a Time

Wednesday, March 24 | 2:00 PM - 3:00 PM CT

Professional Development

Natalie Roesler, VP of Innovation, Surlean Foods

Developing Your Flavor Evaluation Lexicon to Deliver on Customers Objectives, Expectations & Speed up the R&D Process

Wednesday, March 24 | 2:00 PM - 3:00 PM CT

Culinologist

Robert Danhi, Chef and Entrepreneur, Flavor360 Solutions
Karena Wong, Director of Research, Flavor360 Solutions

Proactive Health: Delivering Functional Benefits

Wednesday, March 24 | 2:00 PM - 2:45 PM CT

Vendor

Erin Miller, Senior Marketing Manager

Key Trends Shaping Culinary Innovation in the New Normal

Wednesday, March 24 | 2:00 PM - 2:30 PM CT

Session

Collette Perozzi, Director, ADM, Culinary Marketing

The Great Debate: AI for Product Development

Wednesday, March 24 | 4:00 PM - 5:00 PM CT

Culinologist

Jason M Cohen, Founder & CEO, Analytical Flavor Systems, Inc.

Elevating Concepting through Co-Creation Partnerships

Wednesday, March 24 | 4:00 PM - 5:00 PM CT

Chef

Dave Lundahl, Author, Insights Now Behavioral Research

Molecular Gastronomy (Science), Molecular Cooking and Note by Note Cooking (Applications of Science)

Thursday, March 25 | 10:00 AM - 11:00 AM CT

Spotlight

Hervé This vo Kientza, Physical-chemist, Professor and Director International Centre of Molecular and Physical Gastronomy

Clean Label Natural Antimicrobial Ingredients for the Product Developer's Toolbox

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Culinologist

David M Brown, Chinova Bioworks Inc.

The Restaurant of the Future: How COVID-19 is Reshaping the Foodservice Landscape

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Chef

Tim Hand, Partner, Kinetic12

Consumer Perceptions of Upcycled Food: New Market Opportunity or Passing Trend?

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Trend

Jonathan Deutsch, Professor, Department of Food and Hospitality Management, Drexel University
Kimberly Schaub, CCS, Chef and Host of the PeasOnMoss podcast

Consumer Perceptions of Upcycled Food: New Market Opportunity or Passing Trend?

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Trend

Kimberly Schaub (moderator), Chef and Host of the PeasOnMoss podcast
Jonathan Deutsch (panelist), Turner Wyatt (panelist), Francesca Goodman-Smith (panelist),

RCA Past Presidents Panel

Thursday, March 25 | 11:30 AM - 12:15 PM CT

RCA Storyteller

Justin Kanthak (moderator), Segment Sales Director: Snacks, Griffith Foods Group Inc.
Jeff Cousminer (panelist), Janet Carver (panelist), Winston Riley (panelist),

Understanding Chicken Production and Its Effect on Product Development

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Culinologist

Valerie Gunsaulis, Tyson

Sodium Phosphate, Sodium Lactate, BHA and BHT vs Fruit and Spice Extract: What Would You Prefer?

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Culinologist

Sheila Carpenter, Prosur

Why COVID-19 & The Recession Accelerated, Stalled, or Reversed Key Trends: How to Navigate New Paths

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Trend

Suzy Badaracco, President, Culinary Tides, Inc.

The Kemetic Food History from a Chef Scholar (@chefscholar)

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Culinologist

Kevin Mitchell, Chef and Instructor, Culinary Institute of Charleston
Kimberly Schaub (moderator), Wiley Bates,

Elevated Outdoor Meals: The Path of Recipe Development

Thursday, March 25 | 2:00 PM - 3:00 PM CT

Chef

Steve Corson, Head Chef and Founder, MONTyBOCA

Networking Made Simple: No Anxiety, No Fear, Just Results!

Thursday, March 25 | 2:00 PM - 3:00 PM CT

Professional Development

Kurt C. Schneider, CFS , President, Tech Bridge West, LLC

Functional Formulation: Almonds As A Better-For-You Secret Weapon

Thursday, March 25 | 2:00 PM - 2:30 PM CT

Vendor

Rachel Zemser, Food Scientist and Founder of A La Carte Connections, LLC
Swati Kalgaonkar, Associate Director, Nutrition Research, Almond Board of California