Research Chef Association Conference
Event description
Gain a fresh perspective on the convergence of food science and culinary arts at this event and engage with industry experts who will provide valuable education, practical demonstrations, and groundbreaking Culinology® innovations. The program features content in both main-stage and breakout sessions that is focused on the future of Culinology® and will stretch your senses. March 6th hosts the Expo and trade show with opportunities for industry leaders, food scientists, and innovative companies to demonstrate how they are revolutionizing the world of food — including exclusive opportunities to provide full meals, snacks, and breaks by your custom chefs. Since the event will be in one hotel-based location, the RCA community will have the opportunity to stay, learn, and explore together! The ideal audience for the RCA conference is food industry professionals, including food scientists and chefs in research and development.
Event location
GFI speaker
Marika Azoff
CORPORATE ENGAGEMENT LEAD – RETAIL AND FOOD SERVICE, GFI
Marika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships.
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