RCA Recap

Posted by Rebekah Wicke on 3/23/17


Five members of the Fuchs team attended the Research Chef’s Association Annual Conference in sunny San Juan, Puerto Rico last week. In addition to soaking up the sun and taking in the vibrant culture of Puerto Rico, the team exhibited at RCA’s Culinology Expo.

While at the expo, Chef Elizabeth Landry whipped up some delicious dishes inspired by Puerto Rico, including Pernil al Horno (Roasted Pork) with Mango Habanero BBQ Sauce, San Juan Sofrito Dip, and Chili Lime Plantain Chips. Meanwhile, Food Scientist Alyssa Chircus mixed up Sweet Coconut Curry Milkshakes. Needless to say, the Fuchs booth was the place to be!

In addition to serving up yummy food, the Fuchs team also gave out commemorative Culinology Expo shirts in exchange for a donation to the Culinology Education Fund. Fuchs matched all donations, in order to help further the education of future chefs.

While at the conference, the Fuchs team had time to learn more about industry trends, attend educational sessions, and meet with customers.

Where will the Fuchs team be next? Check out our Shows & Events page to find out!


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Tags: Snack Seasonings, RCA, Chili Lime, Recipes, Puerto Rico, Coconut Curry