Culinology - March 2018 - 46

INDUSTRYNEWS

Ambitious culinary arts and food sciences
students to compete at RCA Conference
The National Savory Culinology Student Competition will take place in 2018 at
the RCA Conference. Competing teams will create a commercialized retail
product (i.e., frozen retail supermarket entrée) themed on the cuisine
of Georgia as served in an upscale restaurant. The sponsor of the
competition, International Flavors & Fragrances, will be providing
ingredients that will be used by the students in each of their entries.
Proposals are in to compete in the savory competition. The
finalists will participate in the live competition this March in
Savannah, Ga. Winning teams will be announced at an awards
reception on March 28, with the first place team receiving a
$2,500 cash prize.
Congratulations to the competing teams from Dominican
University, Southwest Minnesota State University (two teams),
University of Guelph and University of Minnesota Twin Cities
campus.

2018 STUDENT CULINOLOGY
COMPETITION SPONSORS
Special thanks to student competition sponsor International Flavors &
Fragrances and to Southbend and Welbilt, equipment partners for Culinology
Competitions, for making the 2018 student competition possible.

Access RCA Conference recordings
We know you can't be in two places at once to attend all of the great sessions taking place at
the RCA Conference, but through recordings you can relive sessions or catch up on what you
missed! Conference recordings are also a great opportunity to earn additional CE credits.
Find recordings at the RCA Learning Library beginning in April, including these sessions:
* Innovating "Around" the Fountain, presented by Andy Dratt, chief commercial officer,
Imbibe, will provide insights into beverage innovation in foodservice.
* How to Become a Better Trend Spotter, presented by Mike Kostyo, senior publications
manager, Datassential, will cover a range of real-world trends and core concepts.
* The Seafood Terroir of the Low Country - Shrimp and Oysters, presented by Thomas
Bliss, director, Shellfish Research Laboratory, and Bryan Fluech, associate marine extension
director, both of University of Georgia, will focus on the life-cycle of local shrimp and oysters.
* Trash Is Cash: Food Waste Solutions, presented by Erin Bannan, culinary liaison R&D chef,
Coffee Flour; Phil Saneski, vice-president of product, ReGrained, Inc.; and Samuel Burges,
co-founder, OURgrain Inc., will cover the inherently abundant supply chain models that make
business "cents" for companies of any size.
* Women Leaders: Taking Charge of Your Career, moderated by Hattie Hill, president and
CEO, Women's Foodservice Forum, will feature a panel of women who will describe best
practices, habits and other steps/tactics/tools that have helped shape their career success
and future potential. (In partnership with the Women's Foodservice Forum.)
Visit culinology.org/learning-library to access all RCA education offerings.

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Culinology | MARCH 2018

http://www.culinology.org/learning-library

Table of Contents for the Digital Edition of Culinology - March 2018