Culinology - June 2021 - 31

INDUSTRYNEWS
FROM THE
Plugging in to
four days of RCA+
In late March, more than 630 chefs and food and
beverage product development professionals
plugged in to four days of virtual learning,
networking and celebration through RCA+,
presented by ADM, the virtual experience that
replaced this year's RCA Annual Conference.
The week began with immersive pre-conference
Koetke
events, including a sold-out session from Chef
Christopher Koetke and Joseph Formanek, Ph.D.,
who demystified cooking with kokumi compounds,
or peptides that spike various flavor sensations
like chili, onion, garlic, black pepper, and aged
cheese and meat. In true Culinology form, Dr.
Formanek walked participants through the science
of the cuisine, while Mr. Koetke led a cooking
demonstration that included ham, deviled eggs, and
a lentil and chickpea curry.
Spotlights that wowed
Not to be missed were the daily spotlight
Formanek
sessions, emceed by Kami Smith, director of
culinary showcasing at Pecan Deluxe Candy
Company. Mike Kostyo, senior managing editor
and trendologist at Datassential, shared what's
driving innovation in food and beverage, as we
brace for innovation to " roar back. " After a year of
consumers being stuck at home, Mr. Kostyo shared
research and data to support that they are ready
to experience new and exciting concepts. Bombay
chili cheese fries or chicory root coffee, anyone?
James Fripp, chief equity and inclusion officer at
Yum! Brands, Inc., helped attendees understand
the transformative power of diversity, equity and
30 | Culinology | JUNE 2021
" Diversity is being
asked to the dance.
Inclusion is being asked
to dance. As you're
out there, please ask
someone to dance. "
James Fripp, chief equity
and inclusion officer, Yum! Brands
inclusion (DEI). Drawing on real-life examples,
Mr. Fripp shared actionable steps companies
and individuals may take to embrace the ART
(authenticity, relationships and trust) of DEI.
" Diversity is being asked to the dance, " Mr. Fripp
said. " Inclusion is being asked to dance. As you're
out there, please ask someone to dance. "
After much anticipation, Mr. Hervé This, the
father of molecular gastronomy, graced the RCA+
virtual stage and wowed the audience - to the
point where a participant said the
session's chat feature was notably
quiet, as everyone was glued
to their screens. Mr. This
dove into the science behind
molecular gastronomy,
applications of molecular
cooking (what he calls " the
past " ) and what the future
holds: note by note cooking,
defined by cooking with pure
compounds.
This

Culinology - June 2021

Table of Contents for the Digital Edition of Culinology - June 2021

Culinology - June 2021 - 1
Culinology - June 2021 - 2
Culinology - June 2021 - 3
Culinology - June 2021 - 4
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