What’s on the Menu for Annual Culinology Conference

The Research Chefs Assoc. (RCA) is bringing its Annual Conference & Culinology Expo to the Mile High City. The 2016 show will be held Tuesday through Friday, March 8–11, at Colorado Convention Center in Denver. Focused on the blending of culinary arts and food technology (i.e., culinology), the conference offers educational and social opportunities for professionals in the culinary arts industry and is expected to draw more than 1,200 food product development professionals.

In Wednesday’s general session, “Do Us a Flavor,” Stephen Kalil, corporate executive research chef for PepsiCo, will discuss the “Do Us a Flavor” contest launched by the Lay’s brand in 2012, providing insight into the history, challenges, and opportunities associated with the campaign. In Thursday’s general session, “Trendscape 2016,” Richard Calladonato, executive chef, Campbell’s Soup Co., will talk about how today’s major food companies gain intel on tomorrow’s important trends and leverage that information to develop products for retail and foodservice. At Friday’s general session, Gerry Ludwig, corporate consulting chef for Gordon Food Service, will highlight the best and brightest new commercial restaurants from his most recent field research, identifying the dishes, beverages, ingredients, and flavors that present the greatest potential for sales growth and menu differentiation.

The keynote speaker for the 2016 Annual Conference & Culinology Expo is Bryan Voltaggio, a chef, restaurateur, and Top Chef and Top Chef Masters finalist. During his session, “Food for Thought: Tastes, Aromas, and Memories of Food,” Voltaggio will share insights into his thought process for creating dishes that satisfy guests while entertaining them and transforming the way they think about food.

In addition, attendees can take part in a range of breakout sessions scheduled between March 9 and 11. Sessions include “Setting the Bar: A New Standard in School Meals,” which will discuss the Boulder Valley School District’s innovative approach to school nutrition; “Craft Beer Basics for the Restaurateur,” which will teach participants about in-restaurant brewing and food pairings with varying beer styles; and “Relax, Replenish, Refocus, Re-Energize: The Future of Functional Ingredients,” which will explore a variety of functional ingredients that together represent the next biggest trend to hit the marketplace. Other breakout session topics include cheese, craft ice cream, food as medicine, molecular gastronomy, food safety, trans fats, fermentation, and the Food Safety Modernization Act.

Preconference workshops to be held Tuesday, March 8, include “An Intro to Protein, Carbohydrate, and Lipid Chemistry for the Research Chef”; “The Art of Food: Behind the Shots,” which will cover a variety of photography techniques; and “Commercial Cannabis Creations,” a workshop that will cover the history and recent developments related to formulating marijuana-containing edibles and foods containing non-THC hemp.

Conference attendees can participate in a variety of additional activities planned by the RCA, including a tour of a dairy farm or flour mill, a winter outing offering skiing and snow tubing, and a culinary tour of the city. A 5K race and fun run will take place on Wednesday, March 9, at City Park, and the conference will conclude on Friday, March 11, with an awards ceremony and celebration at the Hyatt Regency Denver.

To learn more about the Research Chefs Assoc. and/or register for the Annual Conference & Culinology Expo, visit Culinology.org.

Culinology Expo Hours
Thursday, March 10, 12:30 –5 p.m.