![On Juggling and Balance]()
by Kimberly Schaub | Apr 24, 2016 | Food Industry
BUCRA mills on my way work ~6:45a Lately, I’ve been pretty buried in projects and deadlines. It happens every few months in R&D – you work hard on several ideas to check for viability of a concept, and then a few of them start to work out. It is...
by Kimberly Schaub | Apr 17, 2016 | Food Industry
Not only do the benefits of being an active member of RCA make for a really fantastic annual conference, the connections follow you into trade shows. Right after leaving the RCA conference in Denver, I flew to Anaheim for the last few days of the Natural Products...
by Kimberly Schaub | Apr 10, 2016 | Food Industry
At the Research Chef Association Conference 2016, an annual meeting for all RCA members is held, and this year, we received an update on the membership, fees and expenses, and a move to change the membership titles. The first two were received with neutrality and...
![On Juggling and Balance]()
by Kimberly Schaub | Apr 2, 2016 | Food Industry
Chef Bryan Voltaggio Professional memberships are not cheap, but some of them can pay for themselves in a matter of a few really fantastic connections. Others can seem like “pay to play” fees that give you access to organizations’ lists but no real personal...
Recent Comments