Bell Flavors & Fragrances Showcases at 2019 Research Chefs Association Expo

Bell Flavors & Fragrances was on display and showcased their take on innovative culinary flavors during the 2019 Research Chefs Association (RCA) Expo in Louisville, Kentucky on March 14th. The team featured a unique set of flavor combinations for beverage, sweet and savory dishes creating an Aged Cider Mint Julep, Colonial Pound Cake, and Kentucky Rabbit Ricotta Toast.

Chef Aaron Rasmussen, Corporate Chef at Bell Northbrook, spoke about the event. “Displaying at the RCA Expo gives us a great opportunity to network with our colleagues and other culinary-focused R&D professionals. The show allows for us to be creative, showcase our knowledge of trends and innovative flavor combinations and have some fun. This year, we featured flavors inspired by our 2019 Spark trends booklet. One specific trend that we highlighted is called “Roots of America” that showcases recipes and flavors common in pre-1900s America. With the show being in Louisville, we drew from the local history of bourbon as well as grown and foraged ingredients to guide our creations. Two of the delicious dishes we featured include a traditional recipe of semi-sweet rice-based Madeira and orange blossom pound cake as well as a whiskey grain ricotta-rabbit toast with malted rye, hints of smoked oak, ramps, wild mushrooms, sorghum, and serviceberry.”

The RCA Expo displays cutting-edge, inventive and inspirational culinary products and is an opportunity to network with professionals in the flavor and culinary world, including Chefs, R&D specialists, and marketing professionals. RCA was founded in 1996 by 50 R&D members of the American Culinary Federation who were committed to overcoming challenges that any flavor R&D professional would face. RCA members were the first to trademark the practice of Culinology® which combines culinary arts with food sciences. Today, RCA hosts a variety of events throughout 17 regions across the U.S. and Canada. The association offers educational opportunities through professional development, certifications such as Certified Research Chef (CRC) and Certified Culinary Scientist (CCS), and partnerships with top colleges and universities offering scholarships and mentoring programs.