Culinology® Hits NRA Show

The Research Chefs Association will be involved in several ways, including a networking event, culinary demonstrations, a panel discussion and an educational session, during the upcoming National Restaurant Association Restaurant, Hotel-Motel Show.

RCA Events at the 2008 NRA Show
5/18: RCA’s Annual Networking Reception
5/19 & 20: The Culinary Scene: RCA Culinology Demonstrations
5/20: Panel: Culinology at the Table—Mixology and Creative Beverage Product Development
5/20: Session: A Culinary Perspective on Menu Development

RCA’s Annual Networking Reception at Union League Club
Sunday, May 18, 6:00 to 8:00 pm at the Union League Club, 65 West Jackson Blvd., Chicago, IL
Sponsored by Johnsonville Sausage Company, don’t miss this annual RCA event at the NRA Show. Members and non-members are welcome to attend. Dress is business attire (no jeans, no sneakers) and no RSVP is necessary.

The Culinary Scene: RCA Culinology® Demonstrations
Jason Gronlund (McIlhenny Company/TABASCO® Brand Products) with Shaw’s Crabhouse, Monday, May 19, 4:00 P.M. at the NRA Show, Level 3 South Hall, McCormick Place.
Robert Simmelink (Alto-Shaam Inc.) with Dream Dance restaurant (Potawatomi Casino), Tuesday, May 20, 2:30 P.M. at the NRA Show, Level 3 South Hall, McCormick Place.
Engaging culinary demonstrations presented by members of the RCA will fire up your imagination and showcase a fusion of culinary arts and food science in two Culinology demonstrations. These presentations will take place at the NRA Show as part of “The Culinary Scene.” Don't miss Culinology in action in the Windy City!

Culinology® at the Table: Mixology and Creative Beverage Product Development
Tuesday, May 20, 10:00 A.M. at the NRA Show, 4th floor South Hall, McCormick Place.
Culinology®—the blending of culinary arts and food science—plays an important role in beverage development for restaurants, where signature drink menus can differentiate you from your competitors. From creative cocktails to caffeinated concoctions, mixologists and beverage product developers must focus on flavor, trends, food pairing, operator needs, and even service. Stephen A. Kalil, CEC, CRC, president of the Research Chefs Association, will host a panel of the top mixologists and beverage developers from the restaurant industry as they share their knowledge and expertise in the product development process. Panel will include: Allen G. Katz, director of mixology and spirits education, Southern Wine & Spirits, New York, and David Pennacheti, president/owner, Wine Guru Services, LLC. Presented in cooperation with the Research Chefs Association.

A Culinary Perspective on Menu Development
Tuesday, May 20, 2:00 P.M. at the NRA Show, 4th floor South Hall, McCormick Place.
RCA members Charlie Baggs, CRC, president of Charlie Baggs, Inc., and Craig “Skip” Julius, CRC, CEC, CCP, product development leader for Gordon Food Service, will show you how to identify menu trends and successfully transition them onto your menu. Whether you have a single unit or 1,000, evaluating potential menu additions before executing them can be a key factor in your profitability and menu success.

Chef Day at the NRA Show
Wear your chef coat with your RCA patch on Tuesday, May 20th at the NRA Show for “Chef Day!” This is an outstanding opportunity to network with other chefs from around the world, see cooking demonstrations, and find the latest trends in food, beverages, ingredients, equipment and food-safety techniques.

Contact RCA Headquarters at 404/252-3663 or e-mail Anneliese Doyle at ADoyle@kellencompany.com with any questions.