Distinguished by the focus on educational sessions and not a multi-day expo, the RCA conference is an opportunity to learn new culinary techniques, share insider tips about success in our respective restaurants and manufacturing companies, and meet chefs, product developers, suppliers, and co-packers who could help you with your projects.
Lactalis hosted another cheese tasting, and I was really excited to attend again. Last year, they showed the effect on flavor profile of a potato croquette with different cheese types. This year, they compared the most popular flavors of cheese between the retail and restaurant outlets. Cheddar, Mozzarella, and Chevre were featured, and they pointed out that while those flavors are often the types that have the highest ACV in retail, they aren’t often offered in restaurants, or they’re limited.
In addition to Break-out Sessions, there are also General Sessions that everyone attends. This year’s sessions were taught by the R&D chef of PepsiCo Stephen Kalil, the R&D Chefs at Campbell’s including Chef Richard Calladonato, and a keynote presentation by Chef Bryan Voltaggio.
During one of the General Sessions, Chef Mark Crowell from Culinex in Seattle, WA, was also recognized as the 2016 Pioneer in Culinology for his contributions to the industry.
Chef Jeff Cousminer from Stonewall Kitchen was awarded the Lifetime Achievement Award.
A new friend and pastry chef Philip Saneski won a President’s Award, and my first PeasOnMoss fan Hannah Dressen won a 2016 Tyson scholarship for her next academic year at Southwest Minnesota State University.