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05/14/2008
- 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 ...
- Putting Grants to Work for Culinology
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 ...
- Bruce Schafer
BRUCE SCHAFER BUFFETS, INC., EAGAN, MN PROJECT MANAGER, RESEARCH AND DEVELOPMENT CHEF MEMBERI’ve always been a bit of a tech-head. I enjoy tinkering with old motorcycles as a hobby and like to find out why things work. Although I do not have a food science degree, I’m constantly researching (thanks to the Internet) different foods and why different cooking procedures work. I don’t ...
- Rachel Zemser
RACHEL ZEMSER, CCS KAGOME, INC., FOSTER CITY, CA MANAGER, CULINARY DEVELOPMENT AFFILIATE MEMBERI started off my career as a strict food microbiologist and realized that it was not quite as exciting as I hoped it would be. There was a certain element that was missing, but I could not quite figure out how to include that element into my job. When I started ...
- Playing Historical Ketchup
Nixon inexplicably poured it on cottage cheese. Reagan considered it a vegetable. It’s a friend of burgers and fries everywhere—albeit foe (at least in Chicago...) to otherwise condiment-happy hot dogs. Baskin Robbins even tried an ice cream back in the 1970s, perhaps lending some stripe of convoluted logic to my youthful practice of dipping hot, salty-crisp fries into cool, creamy-sweet ...
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