Professional Culinology Competition: Jaime Mestan, CSC, and Eric Stein, MS, RD, CCE, took home the first-place prize of $5,000 and American Culinary Federation medals for their complete meal concept, Whole-Wheat Bao Buns with Steelhead Trout and Rogue Root-Beer Glaze, Soba Noodle Salad, Marinated Vegetable Salad, and Mixed Berry Creamsicle Pop.

Student Culinology Competition: Johnson & Wales University, Providence, won the $5,000 top prize for its creation, Asian BBQ SeaDog in Steamed Bun with Veggies (pictured). 

Culinology Expo Product of the Year Award: Mexican Hot Chocolate Cupcake created by California Garlic–Garlic King.

Each year the RCA recognizes individuals for their contributions to the industry and the organization. The Pioneer of Culinology Award is given each year to an individual who demonstrates the RCA’s mission of empowering the food community to enhance food experiences through Culinology. The 2014 recipient, Kevin McDermott, International Flavors & Fragrances, is a founding member of the RCA and has been instrumental in bringing the synergy of food science and classic chef training to the industry. His peers recognize him as a mentor and pioneer of bridging the gap between food science and the culinary arts.

The RCA President’s Award is given each year to a member who demonstrates the highest level of commitment and excellence to the organization and the advancement of Culinology. The 2014 recipient, Christian Hallowell of Gate Gourmet, goes above and beyond his duties as an RCA regional key contact and always wears his RCA hat while juggling a multitude of other roles. His assurance and energy make him an invaluable member of the RCA and food R&D.

In addition to recognizing industry leaders, the educational content at the RCA Annual Conference captivated the attendees. In particular, the keynote address by Jon Luther, former CEO of Dunkin’ Brands, who encouraged chefs to seek leadership positions and emphasized the importance of the “culinary warriors” in the kitchens and laboratories of major brands: “You are culinary warriors,” said Luther. “Warriors listen … Warriors take risks … Warriors are leaders.”

“It was a week of engaging and informative content, with more demos, tastings and workshops than ever before,” says Jim Fowler, CAE, RCA executive director.

Attendees walked away with a better understanding of artisanal European baking methods, how Campbell leverages culinary trends and how classical technique meets science from the many robust educational sessions offered during the week. To see a full listing of educational content, visit www.culinology.org/annualconference/program.

Several events from the conference raised scholarship monies for the Research Chefs Foundation (RCF). Participation in the annual RCF Golf Tournament, 5K and the silent auction helped raise more than $10,000 in scholarship funds for higher- and continuing-education individuals practicing Culinology. Altogether in 2014, the RCF awarded $40,000 in scholarships to students and professionals pursuing or continuing their education in Culinology. For a full listing of award and scholarship winners, visit www.culinology.org/2014-award-winners.

The 2015 RCA Annual Conference & Culinology® Expo will take place March 24–27 in New Orleans. From jazz music and beignets to creole and art, in New Orleans food and culture are synonymous. Stay tuned for more information in the coming months or check www.culinology.org.