Culinology - June 2020 - 41
Why join the RCA?
Being part of a highly collaborative, influential community like the RCA is more powerful now than ever.
But don't take our word for it - let our members do the talking.
"
Having my CCS and having been awarded the RCA
Outstanding Achievement in Product Development Award has
elevated my credentials as a food scientist ... This has allowed
me to increase my ability to be seen as a subject matter expert
within my company, which drives speed and trust in any new
product development projects that come my way.
"
-Holly Ramage, MSFS, CCS
Food Scientist
Frito Lay
"
I started with the RCA when I was a student
competing in the Culinology competitions, where I
learned first-hand product development experience that
prepared me for the real world. Now as a professional, it
has let me build a huge network of fellow food scientist
and research chefs to learn from their journeys.
"
-Sara Menard
Senior Food Scientist
Brakebush Brothers, Inc.
"
The connections I have made and the
opportunities to network that RCA has provided
have been invaluable in advancing my career ... In
an industry where everyone's expertise is highly
specialized, collaboration is essential. RCA is the
conduit for that professional collaboration.
"
-John Draz, CEC, CCE, CRC
Executive Research Chef
Ed Miniat
The RCA is a dynamic community of chefs, food science professionals, educators, students and
business professionals - all better prepared to meet the demands of the food industry through access
to a powerful network and cutting-edge education. We're ready for you to join us and move the industry
forward. Visit culinology.org/join to learn more.
JUNE 2020 | Culinology |
41
http://www.culinology.org/join
Culinology - June 2020
Table of Contents for the Digital Edition of Culinology - June 2020
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