Culinary & Scientific Solutions for Food Innovation
Culinary & Scientific Solutions for Food Innovation
Joint NYIFT & RCA Dinner Meeting with Culinary Demo, Panel Discussion, & Dinner
Thursday, November 19 @ 4:30 pm – 8:00 pm EDT
The RCA/IFT program begins with a culinary demonstration that breaks down why today’s biggest healthdriven trends — high protein, added fiber, and nutrientdense formulations—pose real product development challenges, and how chefs and food scientists can solve them together. A followup panel discussion deepens the conversation with practical crossfunctional insights before attendees conclude the evening with a shared dinner, making the event both educational and collaborative. (This event offers 2 CEU credits for RCA members.)
Speaker information coming soon!
Event in partnership with RCA
Location
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Registration closes November 13, 2026 or when attendance capacity is reached
Schedule
Chef’s Demo starts promptly at 5 PM, be sure to arrive on time!
| Networking | 4:30 – 5:00 PM |
| Culinary Demonstration | 5:00 – 6:00 PM |
| Panel Discussion | 6:00 – 7:00 PM |
| Dinner | 7:00 – 8:00 PM |
Fees
Limit of 80 attendees Registration full? Contact us to get waitlisted.| Members | $55 |
| Students / Unemployed / Emeritus / Executive Board | $30 |
| Non-Members / Walkins | $60 |
Menu
| Cash Bar | |
| Salad | Local Farm Fresh Seasonal Fruit Caprese Salad with Burrata cheese & crostini |
| Entrée (choice of) | Pan Seared Atlantic Salmon: Basil, grapefruit, beurre blanc |
| “Goffle Farm” Chicken Scallopini: Sundried tomato, artichoke, chardonnay sauce | |
| Tofu Teriyaki Stir Fry: Julienne Garden vegetables, ginger | |
| Dessert & Coffee |