Education

When Kermit the Frog first sang “Bein’ Green” in the 1970s on Sesame Street, none of us thought that it would become a powerful statement about environmental consciousness in the new millennium. Yet in the past decade, thinking green has taken root and blossomed. It has gone from niche to nearly mainstream, and that shift raises substantial, complex issues for ...

That is a pickle—even a dilly of a pickle. Perhaps you’ve gotten yourself into a pickle.Such colloquialisms convey a sense of distress. And from the cucumber’s perspective, involuntarily immersed into inhospitably acidic vinegar, you can sense the metaphorical point.Before refrigerators and freezers, food-preservation techniques like drying, salting and sugaring prolonged our culled sustenance. But this preservationist trio sits alongside another ...

As more practicing culinologists continue to demonstrate, adding the clout of an advanced degree, in tandem with certification as a Certified Research Chef (CRC) and/or Certified Culinary Scientist (CCS), can further careers and incrementally raise the bar for those in the food industry.PATHWAYS TO SUCCESSFor some chefs, a lifelong passion compels them. “I’ve had a passion for food and a ...

This past spring, the Research Chefs Association (RCA) launched a newly redesigned website. The site showcases a fabulous new look and feel, with upgraded features that leverage the latest technology in our favor. The content has been reorganized to be more user-friendly for all visitors, and overall it’s a beautiful site that really makes the organization shine. To complement RCA’s ...

In order to enhance students’ experiences throughout their college careers, several schools that offer Culinology® programs are applying for USDA Higher Education Challenge (HEC) grants. Projects supported by HEC grants will, according to USDA, “address a state, regional, national or international education need, and involve a creative or nontraditional approach toward addressing the need that can serve as a model ...