Culinology® Hits the Bayou

Last week, a massive culinary faction hit New Orleans for the annual meeting of the Research Chefs Association. Most of us collectively emerged from the Crescent City yesterday after several days of reveling in all things Cajun and Creole—two collective aspects that formed a good portion of our time’s never-ending stream of quality information (edible and otherwise). Based on the exchanges I shared with my colleagues over that time, I can confidently say that they, like myself, likely ventured to all parts north, east and west energized and poised to dig into their collective pursuits thanks to RCA’s excellent program, speakers and the many sights, sounds and smells that the historic City of New Orleans has to offer.

Over the next week, here and there in these virtual pages, I’ll recount valuable information gathered from those experiences and set it into the context of our greater foodscape. I have much to share on new ingredients, flavors and approaches to product development that will help the folks behind our nation’s food stir those creative juices.

But for now, I would just like to close this entry by encouraging all of you to make your return to the great N’awlins as soon as you can. RCA represented the first post-Katrina return of a major food-industry group to the city for its annual meeting or convention. As you well might imagine, the city—locked, loaded and ready to roll in all commercial respects—is presently in great economic need, and every bit of tourism will help its citizens and businesses pull themselves out of their current dire state. As Louisiana Lt. Governor Mitch Landrieu (http://www.crt.state.la.us/ltgovernor) so emphasized in his plea to the crowd after Thursday’s keynote address, New Orleans needs America’s support right now unlike any time spanning our nation’s history—perhaps more than any American city has ever so needed our nation’s attention.