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The Spirit of Culinology®

Harry Crane
02/05/2010

While preparing for the Research Chefs Association (RCA) 2010 Annual Conference & Culinology® Expo, taking place March 17 to 20 in Phoenix, I found myself in awe, now more than ever, of the critical part we all play to advance the development of food products and menu items throughout the industry. No matter our position or niche in the field, we each hold great responsibility in this time of unprecedented business challenges.

What better place to stay on top of the issues and connect with R&D peers than the RCA conference. R&D professionals from dozens of educational and professional backgrounds travel to learn from and network with peers, and it’s amazing to see it all come together. Exhibitors showcase their latest innovations at the Expo. Speakers come prepared to share their expertise. Sponsors donate generously to show their support for an organization they believe in. Students come with open minds to learn more about Culinology and to meet their future mentors, employers and colleagues. And association volunteers and staff dedicate countless hours to planning every event, so that even in a time of financial uncertainty, we can provide an unforgettable professional experience.

I can’t imagine a conference without any one of these aspects running at full speed. And every year, without fail, everyone graciously plays their part. You can feel the energy in the room, and it becomes evident that this meeting of minds has real impact on our professional community, and ultimately on the foods we deliver to consumers.

Even by looking through the pages of this issue of CULINOLOGY magazine, you can see our collective contributions as an association are wide-reaching. The content spans from culinary expertise to marketing-trends research, from food safety to innovation with food ingredients. One thing is for certain: As a group, we’re a talented bunch!

In closing, I urge you to consider what you bring to the table, and how you can share it with us. In the true spirit of Culinology, let’s partner our resources and talents to advance our profession.

And I look forward to seeing you in Phoenix!


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