Culinology—Now Just a Click Away!

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 refreshed Internet presence, Virgo Publishing introduced the official online home of CULINOLOGY® magazine. Hosted by Virgo Publishing, the site features content from each current issue of the magazine, archived articles and additional web-only content. It’s an exciting time for the magazine, and I hope you all visit and take some time to read through the excellent online content we’ve developed for our readers.

It’s hard to believe we’ve come so far since RCA launched its first website in 2003. Having a designated site has gone from a novelty to a necessity in such a short time. We are all spending more time online, for business and for leisure. Increasingly, a company or organization’s web presence is its identity. The Internet is often the first place we turn to when we want to explore a topic, reach out to a friend or colleague, or find out more about a company we are interested in. And we have access to it 24/7. While some may argue that technology is taking over, I beg to differ. We have so much information at our fingertips, and its absolutely empowering for those of us who are in the business of innovation.

For an organization like RCA, an online presence is crucial for getting our message out to food-product developers around the world. New advertising opportunities, expanded editorial, educational opportunities and much more will be available to you with the introduction of these two sites. Tuning in to the Culinology community is now easier than ever before. It’s key to advancing the Culinology message, and I invite you to explore online with us and take part in this exciting advancement for RCA and CULINOLOGY magazine.