Hot Culinology® Happenings

As some of you might already know, in addition to my role as an editor of Food Product Design, I also don a proverbial linguistic toque blanche in my work on CULINOLOGY®, the official magazine of the Research Chefs Association (see http://www.culinology.org for more on this discipline). My tone sometimes approaches zealotry when I begin expounding upon Culinology's merits, but this innovative product-development approach has the potential to revolutionize the industry. Culinologists increasingly work in every corner of food. As might be expected, they develop menu items for chain restaurants, as well as products for retail and foodservice companies. But they're also crafting flavors, improving food safety, and boosting nutrition, among their myriad roles.

Hitting NRA or IFT this summer? Then take a few minutes to get a firsthand glimpse of Culinology:

* The Culinary Scene at the 2006 NRA Restaurant, Hotel-Motel Show® on Saturday and Tuesday (see http://www.restaurant.org/show/events/culinary.cfm);

* Daily IFT/RCA demonstrations at the IFT Food Expo® (see http://69.36.34.245/cms/?pid=1000269).

RCA president John Folse will also moderate an educational forum on "Culinology in America's Kitchens" at NRA on Tuesday morning (see http://www.restaurant.org/show/events/eduprogs_detail.cfm?event_date=05/23/2006&#a95).

The interactive-demonstration format that will hit this year's NRA has been an IFT highlight for the last couple of years. At this year's IFT, food scientists and chefs will focus on a different "grab & go" food every day.

As a side note, Alton Brown, an RCA member and Food Network personality, will deliver the IFT keynote address this year. Brown calls food "a marvelous mouthful of science." Last year I had the opportunity to interview Brown on his motorcycling passion. He's quite a character, and this keynote should be a hoot--while still educating throughout. Fans of "Good Eats" (see http://www.foodnetwork.com/food/show_ea) should know exactly what's I'm talking about.