By: Trey Brusio In order to fight off lovely old Sally Mae, I found a paid internship over the summer with Elite Spice Inc. Little did I know this opportunity would ignite a spark within me that I hadn’t even known existed. Elite Spice is a spice importer and custom product manufacturer. They have 6…
By: Trey Brusio Space is a necessity in kitchens—both professional and home. There never seems to be quite enough of it and we are always left wishing we had more. Freezing things like wine, coffee, and stock in an ice cube tray is an easy way to make your not-so-roomy kitchens much more spacious. You…
By: Phil Saneski Greg Grisanti CRC®, CFSP RCA Founding Member & Director of Research & Development at Frisch’s Big Boy 1. As a Research Chef Association founding member, can you please provide students with some insights on how the RCA developed and has evolved over the last 20 years? The RCA was founded by a…
Hi! My name is Michelle and I am a junior culinary science major from the University of Nebraska-Lincoln. I first found out about the Research Chef Association a few months ago by Googling possible jobs for when I graduate. (The question “What do you want to be when you grow up?” was much easier to…
Hi! My name is Trey Brusio and I am in the final year of completing my degree in Culinary Arts at Johnson & Wales University in Charlotte, NC. After graduation this year, I plan to transfer to the University of Maryland to major in Food Science. I am 19 years old and may be young, but…
By: Trey Brusio In culinary school, there is always an unspoken rivalry between the culinary students and the bread heads… I mean pastry students. No one knows why, but even the closest of friends will eventually bicker about which major/career is better (trust me, I speak from experience). So, as much as it pains…
Welcome to our blog! My name is Karen and I am a food science major with a double minor in Culinology and Microbiology. I am currently attending Cal Poly Pomona in California and have worked throughout my college career in the world of food. My passion is food in all its forms. From learning and…
The Culinologist 