Culinology - December 2021 - 32
INDUSTRYNEWS
FROM THE
Come to your (five)
senses at #RCA2022
Today, more than ever, the innovation
and ingenuity that the RCA community
embodies may be the force needed
to navigate a global health crisis that
has upturned our industry. We are
facing immeasurable supply chain
disruptions across the world and,
more threateningly, a climate crisis that
is changing how we grow, harvest and
use key ingredients.
Seize the opportunity and
convene at the three-day 2022 RCA
Conference to learn from other
leading food product developers
about trends, war stories and
innovations across both culinary and
food science.
We are excited that we'll finally be
back together when we return to our
biggest, in-person event March 23-
25 in Atlanta, Georgia! What better
place to hold our return to in-person
meetings than Atlanta - whose city
motto is resurgence, or rise again -
to recognize our resilience, learn from
our industry leaders and celebrate the
diverse food and food companies of
this great city!
What to expect
Whether you are an RCA
Conference veteran or a new member,
we have plenty of education sessions,
competitions and culinary experiences
to ignite your senses, your mind
and your spirit! The conference will
feature education sessions, our firstever
Incubator Pavilion sponsored by
Ingredion, networking opportunities,
VIP experiences, and an after-hours
party.
Register now at
culinology.org/rcaconference
Spotlight on Suzanne Vizethann
RCA is delighted to welcome owner and
founder of Buttermilk Kitchen, Suzanne
Vizethann, to the 2022 RCA Conference.
Ms. Vizethann will present on sustainability,
supporting local businesses and giving back
to the community. She will share the benefits
and drawbacks of attending culinary school as
well as her entrepreneurial wisdom gleaned from
starting two restaurants, the Hungry Peach in
2009 and Buttermilk Kitchen in 2012.
Ms. Vizethann, an Atlanta native, was raised in
a family of chefs, fell in love with cooking and went
on to go to culinary school before opening her
two restaurants. She considers herself to be the
" queen of brunch " and has been featured on the
" Today Show, " the " Chew " and " Diners, Drive-Ins
and Dives. " At her current restaurant, Buttermilk,
the kitchen philosophy prioritizes making dishes
from scratch and reutilizing ingredients, such as
using pancake batter for fried chicken.
Learn more at buttermilkkitchen.com, and find Suzanne @chefiesuzanne on Instagram.
32 | Culinology | DECEMBER 2021
http://www.culinology.org/rcaconference
https://www.instagram.com/chefiesuzanne/?hl=en
http://www.buttermilkkitchen.com
Culinology - December 2021
Table of Contents for the Digital Edition of Culinology - December 2021
Culinology - December 2021 - Intro
Culinology - December 2021 - 1
Culinology - December 2021 - 2
Culinology - December 2021 - 3
Culinology - December 2021 - 4
Culinology - December 2021 - 5
Culinology - December 2021 - 6
Culinology - December 2021 - 7
Culinology - December 2021 - 8
Culinology - December 2021 - 9
Culinology - December 2021 - 10
Culinology - December 2021 - 11
Culinology - December 2021 - 12
Culinology - December 2021 - 13
Culinology - December 2021 - 14
Culinology - December 2021 - 15
Culinology - December 2021 - 16
Culinology - December 2021 - 17
Culinology - December 2021 - 18
Culinology - December 2021 - 19
Culinology - December 2021 - 20
Culinology - December 2021 - 21
Culinology - December 2021 - 22
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Culinology - December 2021 - 25
Culinology - December 2021 - 26
Culinology - December 2021 - 27
Culinology - December 2021 - 28
Culinology - December 2021 - 29
Culinology - December 2021 - 30
Culinology - December 2021 - 31
Culinology - December 2021 - 32
Culinology - December 2021 - 33
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Culinology - December 2021 - 37
Culinology - December 2021 - 38
Culinology - December 2021 - 39
Culinology - December 2021 - 40
Culinology - December 2021 - 41
Culinology - December 2021 - 42
Culinology - December 2021 - 43
Culinology - December 2021 - 44
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