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

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

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

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

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

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

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

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

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

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

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?

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

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

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

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

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

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

Behavioral Research – A New Tool for Creating Winning Concepts and Prototypes

Behavioral Research – A New Tool for Creating Winning Concepts and Prototypes

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

Chef

Dave Lundahl, Author, Insights Now Behavioral Research
Mark Crowell, Founder and CEO

Proactive Health: Delivering Functional Benefits

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

Key Trends Shaping Culinary Innovation in the New Normal

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

Vendor

Collette Perozzi, Director, ADM, Culinary Marketing

Formulating with Walnuts

Formulating with Walnuts

Wednesday, March 24 | 2:30 PM - 3:00 PM CT

Vendor

Keith Seiz, Ingredient Marketing California Walnut Commission

The Great Debate: AI for Product Development

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.

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

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

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

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?

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

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

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?

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

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)

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

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!

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

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

The Power of Red Seeds for a Healthier You

The Power of Red Seeds for a Healthier You

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

Vendor

Chef David Ehrlinger, Executive Chef and Senior Manager of Culinary Innovation

The Secret is in the Sauce

The Secret is in the Sauce

Thursday, March 25 | 2:30 PM - 3:00 PM CT

Vendor

Kathryn Mullins, International Marketing Manager
Skyler Kontio, Applications Specialist

From Food Flavors to the World's Smells

From Food Flavors to the World's Smells

Thursday, March 25 | 3:00 PM - 4:00 PM CT

Spotlight

Harold McGee, Author

What to Do When People Believe Misinformation? Changing Public Opinion With Science

What to Do When People Believe Misinformation? Changing Public Opinion With Science

Thursday, March 25 | 4:00 PM - 5:00 PM CT

Culinologist

Christopher Koetke, Complete Culinary LLC
Dr. Tia Rains,

Industrial Hemp Protein as Emerging Functional Food Ingredients

Industrial Hemp Protein as Emerging Functional Food Ingredients

Friday, March 26 | 10:00 AM - 11:00 AM CT

Culinologist

Peiyi Shen, Southwest Minnesota State University

How Grab & Go Prepared Foods Can Grow Your Business

How Grab & Go Prepared Foods Can Grow Your Business

Friday, March 26 | 10:00 AM - 10:45 AM CT

Trend

John Paul Connelly, VP of Innovation, Mattson
Barb Stuckey, Carol Borba,

Understanding the Beef Consumer at Foodservice

Understanding the Beef Consumer at Foodservice

Friday, March 26 | 10:00 AM - 10:45 AM CT

Culinologist

Bridget Wasser, Senior Executive Director, Product Quality and Education

Current Trends in Food Technology

Current Trends in Food Technology

Friday, March 26 | 11:15 AM - 12:30 PM CT

Spotlight

Kyle Stuart (moderator),
Dave Arnold (panelist), Dr. Paul Takhistov (panelist), Jessica Hargrove Coon (panelist),

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