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Friday, 17 February 2017

Annual RCA/SCIFTs Combined Meeting At Village Green Foods

“If it has protein, it is a latent reservoir of savoriness”
– Ali Bouzari, February 15, 2017

We hosted another great RCA/SCIFTs event last night here at Village Green Foods. Approximately 120 people who are members of either the Southern California Institute of Food Technologists (SCIFTs) or the Research Chefs Association (RCA) – or both – were in attendance at our annual combined meeting. It’s always a great evening of networking, grazing on good food and hearing an interesting presentation from someone in the industry.

Our speaker, Ali Bouzari, is the author of the book INGREDIENT and is Co-Founder of Pilot R+D in Healdsburg, CA. If I could encapsulate what he talked about, it is this – food is chemistry –  we can use chemistry to make good stuff better and better for us. He also said that he is “nutritionally agnostic”- smart, funny and all around good guy.

Thank you to the companies that donated food and people to make this evening work!  Del Real Foods, California Fish Grill, Garlic King, Mago Hot Sauce


Thank you Ali!!!


Our speaker – Ali Bouzari

Ali Bouzari

Mago Hot Sauces were served – thanks Clark!

Fruit and Cheese table put together by OCC Culinary StudentsIMG_4266

Chef Martin Corso serving up some deliciousness for Garlic KingIMG_4268

OCC Culinary Students serving up Shrimp Salsa
donated by California Fish Grill!


Jenny and AliIMG_4283