Culinology - June 2019 - 37

Attendees also discovered innovation through extensive
science and research shown in their peers' white paper
presentations, touching on today's trends, techniques and
food industry influences.
Learning and networking opportunities could also be
found in the Culinology Expo, which featured food products
from more than 150 exhibitors. During live demonstrations
and vendor sessions, visitors viewed, tested and tasted
products from companies throughout the industry. When
they weren't exploring the Culinology Expo, attendees
watched their peers and students compete in the
Professional and Student Culinology Competitions and
Evolution of Food Waste Product Development Student
Competition. They also voted for the Cocktail Competition
winner or the "Star of the Bar" at the "Un-Barreled" After
Hours Party.
To end a week of nonstop eating, networking and
learning, everyone gathered one last time at the
Thoroughbred Awards Reception and Gala to recognize
competition winners and some of the industry's best and
brightest. During the special event, attendees bid on items
from the Culinology Education Foundation's live auction,
which helped to raise over $15,500 for qualified students
and professionals pursuing learning and continuing
education in Culinology.
Between the official bugler of Churchill Downs kicking
off the conference, rounds of Old Fashioneds, and more
education and networking events than any one person
could fit in three days, #RCA2019 certainly was an
unforgettable experience.

RCA CONFERENCE
BY THE NUMBERS
1,235

7

attendees

Culinology Expo
vendor sessions

154
exhibitors

4

23

pre-conference
excursion tours

breakout
sessions

7
networking
events

4
competitions

24
speakers

6

19

white paper
presentations

RCA Certification
candidates

SAVE YOUR SPOT>

in Napa

THE RCA EVENT

RCA is heading to wine country during harvest season! Taking place at
the Culinary Institute of America at Copia, the RCA Event in Napa, Calif. is
a two-day, immersive education experience that you won't want to miss.
Join an
exclusive
group of product developers and innovation
October
3-4, 2019
The Culinary Institute of America at Copia Napa, California
specialists and take part in a hands-on experience at Copia from
October 3-4. Each of CIA's six kitchens will be transformed into
stimulating platforms where attendees will participate in hands on
culinary and sensory experiences. Participants will discover trendforward and cuisine-focused culinary techniques, regional flavors
and menu creations while earning more than 15 hours of continuing
education credits.
Registration is limited to the first 200 guests, so secure your spot by
visiting culinology.org/napa.
JUNE 2019 | Culinology |

37



http://www.culinology.org/napa

Culinology - June 2019

Table of Contents for the Digital Edition of Culinology - June 2019

Culinology - June 2019
TABLE of contents
PRESIDENT’S letter - Keep sharpening your skills
EMERGING trends - Mashup beverage trends on the rise
Feel-good foods trending in the functional cat
BUSINESS trends - Investing in innovation
INGREDIENT trends - Alternative fats
MEMBER profile - The emperor has more cloves
EXPERT voices - Menu development at Shake Shack
INDUSTRY NEWS - RCA2019 The three most exciting days in food
RCA in Louisville
RCA awards 2019
Highlights from RCA Culinology Expo
PETITS fours - Gut feelings flourishing in new product development
Innovators capitalizing on consumer interest in keto
NEWS bites
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - Culinology - June 2019
Culinology - June 2019 - 2
Culinology - June 2019 - TABLE of contents
Culinology - June 2019 - PRESIDENT’S letter - Keep sharpening your skills
Culinology - June 2019 - 5
Culinology - June 2019 - EMERGING trends - Mashup beverage trends on the rise
Culinology - June 2019 - 7
Culinology - June 2019 - Feel-good foods trending in the functional cat
Culinology - June 2019 - 9
Culinology - June 2019 - 10
Culinology - June 2019 - 11
Culinology - June 2019 - BUSINESS trends - Investing in innovation
Culinology - June 2019 - 13
Culinology - June 2019 - 14
Culinology - June 2019 - 15
Culinology - June 2019 - 16
Culinology - June 2019 - 17
Culinology - June 2019 - INGREDIENT trends - Alternative fats
Culinology - June 2019 - 19
Culinology - June 2019 - 20
Culinology - June 2019 - 21
Culinology - June 2019 - 22
Culinology - June 2019 - 23
Culinology - June 2019 - MEMBER profile - The emperor has more cloves
Culinology - June 2019 - 25
Culinology - June 2019 - 26
Culinology - June 2019 - 27
Culinology - June 2019 - 28
Culinology - June 2019 - 29
Culinology - June 2019 - 30
Culinology - June 2019 - EXPERT voices - Menu development at Shake Shack
Culinology - June 2019 - 32
Culinology - June 2019 - 33
Culinology - June 2019 - 34
Culinology - June 2019 - 35
Culinology - June 2019 - INDUSTRY NEWS - RCA2019 The three most exciting days in food
Culinology - June 2019 - 37
Culinology - June 2019 - RCA in Louisville
Culinology - June 2019 - 39
Culinology - June 2019 - RCA awards 2019
Culinology - June 2019 - 41
Culinology - June 2019 - 42
Culinology - June 2019 - PETITS fours - Gut feelings flourishing in new product development
Culinology - June 2019 - 44
Culinology - June 2019 - 45
Culinology - June 2019 - Innovators capitalizing on consumer interest in keto
Culinology - June 2019 - 47
Culinology - June 2019 - NEWS bites
Culinology - June 2019 - 49
Culinology - June 2019 - 50
Culinology - June 2019 - 51
Culinology - June 2019 - 52
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