Monday, April 20

President's Address
Justin Kanthak, CCS®, CRC®, RCA President
Jessica Goldstein, RCA Vice President

Wednesday, April 29

Annual Business Meeting
RCA Executive Committee


Wednesday, May 13

10:00 – 11:00 a.m. CT
Free Webinar: Making the Most of RCA Powered Up!

Wednesday, May 20

10:00 – 11:00 a.m. CT
Spotlight Presentation: Techniques from Modernist Bread
Chef Francisco Migoya, Head Chef, Modernist Cuisine

Thursday, May 21

10:00 – 11:00 a.m. CT
Here's My New Gold Standard; Do You Like It? How to Conduct Bias-Free Cutting
Lori Rothman, Consultant,  Lori Rothman Consulting

1:00 – 2:00 p.m. CT
Culinology of Cell-Based Seafood – The BlueNalu Story
Lou Cooperhouse, President and CEO, BlueNalu
Greg Murphy, Director, Corporate Development & Strategic Partnerships, BlueNalu
Gerard Viverito, Corporate Chef and Culinary Advisor, BlueNalu

Tuesday, May 26

10:00 – 11:00 a.m. CT
Abstract Presentations
Jonathan Deutsch, Professional, Food and Hospitality, Drexel University
Ron Pagaoa, Senior Marketing Manager, Ingredion Incorporated
Rosemary Trout, Program Director, Drexel University
Darryl Holliday, Program Director​, University of Holy Cross

Olgica Bakajin, Ph.D., Founder and CEO, Proifera Inc.

Wednesday, May 27

10:00 – 11:00 a.m. CT
Spotlight Presentation: 2020 Vision: The Trends to Know
Mike Kostyo, Trendologist and Managing Editor, Datassential

1:00 – 2:00 p.m. CT
Innovative Products and Processes for Military Field Feeding: Ration Components Tailored for Individual and Situational Needs
Ann Barrett, Senior Food Engineer, Combat Feeding Directorate of the US Army

Thursday, May 28

10:00 – 11:00 a.m. CT
What is Your Flavor? A Culinary Ethnographic Approach to New Product and Menu Items Development
Robert Danhi, Curator of Cultures​, Flavor360 Solutions
Ken Rubin, Chief Culinary Officer, Rouxbe
Sponsored by Lee Kum Kee

1:00 – 2:00 p.m. CT
From Local Favorites to Corporate Chains Retail Food Industry – How Has COVID-19 Changed Food Safety Best Practices?
Angela Shaw, Associate Professor​, Iowa State University

Friday, May 29

10:00 – 11:00 a.m. CT
Mood and Food: Up Your Own Game and Attract Loyal Customers
Ania Grimone MS, L.Ac., CH, CPCC, Co-Founder and Chief Creative Officer, Synergy Performance, LLC
Joseph O’Connor, CRC, Co-Founder and Chief Creative Officer, Synergy Performance, LLC

1:00 – 2:00 p.m. CT
The Evolution of Culinary Education and Corporate Training
Jacquy Pfeiffer, President and Founder, The French Pastry School, The Butter Book


Monday, June 1

10:00 – 11:00 a.m. CT
Evolution of Food Waste Product Development
Sponsored by Griffith Foods / Terova

1:00 – 2:00 p.m. CT
Student Member Town Hall
Sponsored by Vienna Beef

Tuesday, June 2

1:00 – 2:00 p.m. CT
Operation Innovation: Post COVID-19
Maeve Webster, President, Menu Matters
Sponsored by Sadler's Smokehouse

Wednesday, June 3

10:00 – 11:00 a.m. CT
RCA Student Culinology® Competition People’s Choice Pitch
Sponsored by ADM and International Flavors & Fragrances

1:00 – 2:00 p.m. CT
Almond Forms in Application: Elevating Concepts with Plant-Based Protein
Chef Christine Farkas, Chef and Founder, IHeartFood Consulting

Thursday, June 4

10:00 – 11:00 a.m. CT
Redefining Convention – The at Home Mocktailologist
Bayyana Davis, Senior Marketing Manager, International Flavors & Fragrances

1:00 – 2:00 a.m. CT
What Comes Next? A Tale of Culinary Renaissance
Chef Ashley Doolin, Associate Culinary Scientist, ADM
Chef Nate Schomers, Executive Research Chef, Berlin, ADM
Chef John Stephanian, VP Global Culinary & Innovation, ADM

4:00 – 5:00 p.m. CT
RCA Virtual Happy Hour – Mixology Demos
Sponsored by Ingredion Inc.

Friday, June 5

10:00 – 11:00 a.m. CT
Managing Your Career and Life Before They Manage You
Bob Ryan, Principal, Shields Meneley Partners

1:00 – 2:00 p.m. CT
Insight-to-Market: How to Drive Successful Product Innovation with Consumers and Eco-System Partners
Agnes Lapinska, Senior Manager Customer Co-Creation North America, Ingredion Incorporated
Carolyn Phillips, Marketing Insights Manager North America, Ingredion Incorporated

Monday, June 8

10:00 – 11:00 a.m. CT
Cannabis, CBD, and Hemp 101 for Chefs, Product Developers and Marketers

Patrick Devlin, Co-Founder, Zoots® Premium Cannabis Infusions; President, Natural Extractions Inc. Seattle
Mark Hines, Ph.D., Global R&D Director, Mafco Worldwide LLC
Laura MacPhail, President, MacPhail & Associates LLC

1:00 – 2:00 p.m. CT
Sugar Replacement Solutions

Christine Hood, Culinary Technician – Food & Beverage Solutions, Tate & Lyle
Justin Kanthak, CCS®, CRC®, RCA President

Tuesday, June 9

10:00 – 11:00 a.m. CT
Why is Sake So Significant?
Gordon Heady, Sake Brewer

1:00 – 2:00 p.m. CT
Brain Food: How Advanced Neuroscience and Artificial Intelligence Combine To Drive Food Industry Innovation
Dr. A.K. Pradeep, Author, Scientist, Entrepreneur and Global Business Consultant, Insights Association

Wednesday, June 10

10:00 – 11:00 a.m. CT
Spotlight Presentation: Nourishing the World – Living Purpose through Strategy
TC Chatterjee, CEO, Griffith Foods
Sponsored by Griffith Foods

1:00 – 2:00 p.m. CT
Plant-Powered Performance: Innovation with Functional Potato Ingredients
Nate Bronson, Project Lead, Miles Willard Technologies
Nicholas Burd, Associate Professor, Department of Kinesiology & Community Health, University of Illinois at Urbana-Champaign
RJ Harvey RDN, CEC, Culinary Director, Potatoes USA

Thursday, June 11

10:00 – 11:00 a.m. CT
A New Formula for Disruptive Product Innovation: Using Behavioral Insights in Product Design Sprints
Mark Crowell, Founder & CEO, CuliNex, LLC
David Lundahl, CEO, Insights Now
Sponsored by Garlic King Co.

1:00 – 2:00 p.m. CT
Bigger than Burgers: The Future of Plant-Based
Zak Weston, Foodservice Analyst, Good Foods Institute
Chef Thomas Bowman, Product Developer & Food Scientist, Eclipse Foods​

Friday, June 12

10:00 – 11:00 a.m. CT
How to Start a Sandwich War: Brought to You From the Front Lines by Popeyes
Amy Alarcon, Vice President of Culinary Innovation, Popeyes Louisiana Kitchen
Nick Pajor, Research and Development Chef, Popeyes Louisiana Kitchen


Monday, June 15

10:00 – 11:00 a.m. CT
From Restaurant to Retail: Foraging Ideas From an Ever-changing Landscape
Dave Histed, Culinary Innovation Manager, Private Brands, Retail Business Services (An Ahold Delhaize company)

1:00 – 2:00 p.m. CT
New Clean-Label Pulse Innovations in Food Service
Dr. Mehmet Tulbek, Director, Research & Development, AGT Foods

Tuesday, June 16

10:00 – 11:00 a.m. CT
Making the Most of Your RCA Membership

10:00 p.m. CT
CEF Auction Closed

Wednesday, June 17

10:00 – 11:00 a.m. CT
Strength in Uncertain Times
Chef Andre Rush, Celebrity Chef and U.S. Military Veteran