By: Melinda Russell When people have a passion for food they think that going to a culinary school is automatically the path to follow. Degrees, like food science and Culinology®, are not as well-known and a lot of people hear about them after receiving culinary training. Some chefs decide to change their career goal from…
By: Jordan Clark Culinologists Anne-marie Ramo and Katherine Langel CuliNex recapped their 2016 RCA Conference experience in Denver–and it sounded fun! The first night, Tuesday, they were able to go out for dinner and cocktails with some RCA Student Committee Board members to discuss building a relationship with RCA student members interested in a…
By: Michelle Warner This blog post begins our “How does ____ reuse or reduce food waste?” series. The RCASC ReThink Waste Initiative will look at how food waste is reused or reduced by chefs, schools, product developers and many others. First off: consumers, a group the USDA asserts is responsible for 31% of all food…
By: Jordan Clark CuliNex is a clean label product development consultancy located in Seattle, WA. With over 65 years of product development and business experience, they work with a variety of ingredients. Just this past RCA Conference, the CuliNex team-led by Principal Culinologist and RCA Co-Founder Mark Crowell–launched an internship program that provides student members…
This probably isn’t news but it looks like the kelp/seaweed trend is going to be a thing. Does this mean McDonald’s is going to have a kelp salad now? From All Things Considered, The Salt on NPR
By Hannah Dressen I had never even heard of commercialized celery soda, but then again there’s just about everything out there now including kale powder. You can imagine that it didn’t exactly entice me to buy a whole liter when I tried it on its own, but with a powdered peanut butter rim and raisin…
The Culinologist 