Displaying 1 - 10 of 1155 results for Front Burner, David Feder, Food Creation, Research Chefs Association, (0.052 seconds)
Research Chefs Expand Regional Meetings
Members of the Research Chefs Association (RCA) are strengthening the organization’s local presence at regional meetings held across the country.
RCA elects new board of directors
The Research Chefs Association (RCA) announced the results of its recent board of directors election for the 2007-2008 term.
NFRA, AFFI create frozen food theme for innovations, quality
The two national frozen food associations - National Frozen & Refrigerated Foods Association (NFRA) and the American Frozen Food Institute (AFFI) - have joined...
Tyson unveils new R&D 'discovery' center
Tyson Foods, Inc. officially unveiled its new “Discovery Center,” a research and development facility designed to enhance the company’s ability to create new foods...
Arizona Chefs Take a Walk on the Wild Side
Arizona chefs and chef-educators from Northern Arizona University tout the value of foraging for native foods.
Maybe a Not-So-Smart Choice
The front-label program, created by nine top U.S. food manufacturers, suspends program after FDA letter.
"Iron Chef" bullish on Chef Bull
David Bull, executive chef at The Driskill Hotel in Austin, Texas, has been invited to compete in "Iron Chef America."
The Skinny on Chefs
The Miami Herald examines how chefs stay in shape (or don't).
Grocery Manufacturers Association Co-Sponsors First-Ever Inter-Industry Summit on Import Safety
HHS, Trade Associations Join Forces to Enhance Safety of Consumer Products
RCA brings back popular 'Meat Science 101' course
The Research Chefs Assn. (RCA) is sponsoring a "Meat Science 101" course at the University of Kentucky, Lexington, on June 9 and 10.
