Displaying 1 - 10 of 351 results for Suzy Badaracco, Culinary Tides, Research Chefs Association (0.029 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.
Institute Seeks to Transform Culinary Education with Artisense Method
The Professional Culinary Institute on June 20 opened its state-of-the-art, multi-million dollar campus in the heart of Silicon Valley. The Institute features a...
IACP fetes masters of the art of 'Ooey Gooey'
A food photography exhibit and contest held by the International Association of Culinary Professionals announces winning stylists and photographers.
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.
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...
RCA honors achievements in culinology
...More than 500 research chefs, food scientists and other food industry professionals gathered in Savannah this spring at the Research Chefs Association s annual...
Grocery Manufacturers Association Co-Sponsors First-Ever Inter-Industry Summit on Import Safety
HHS, Trade Associations Join Forces to Enhance Safety of Consumer Products
French Culinary Institute launches culinary technology program
The French Culinary Institute (FCI) launched its Culinary Technology program, with the start of its “Magic Potions: Transglutaminase” class.
Culinary Professionals Identify What s Next in Food Trends
...Culinary Professionals Identify What s Next in Food Trends 04/15/2005 Tofu? Old hat. Bruschetta? Passé. Pomegranate Molasses? Now we re talking. Almost as...
