by Kimberly Schaub | Jun 18, 2016 | Food Industry
R&D Chef Emily Munday studied nutrition and food science at Johnson & Wales University and planned to become a Registered Dietitian. However, when she didn’t get matched with a dietetic internship despite top grades, she leaned on her other training in...
by Kimberly Schaub | Apr 10, 2016 | Food Industry
At the Research Chef Association Conference 2016, an annual meeting for all RCA members is held, and this year, we received an update on the membership, fees and expenses, and a move to change the membership titles. The first two were received with neutrality and...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Apr 2, 2016 | Food Industry
Chef Bryan Voltaggio Professional memberships are not cheap, but some of them can pay for themselves in a matter of a few really fantastic connections. Others can seem like “pay to play” fees that give you access to organizations’ lists but no real personal...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Feb 14, 2016 | Food Industry, Food Science
When I was in college, my roommate was pushing to become an Air Force pilot, and she worked hard to excel academically, in Air Force tests, and pilot training. She flies C-130s, now, and she even spent time as a pilot instructor, training up the next generation of...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Jan 22, 2016 | Food Industry, Podcast
Chef Jacob invited me back to do a follow-up to our Hong Kong trip, and he recently posted the entire 90 minute interview! We talk about cool restaurants spotted in HK, the famous and memorable pineapple bun (there’s no pineapple!), and the recent closures of Le...
Recent Comments