Two professional Culinology competitions available: Savory and Pastry
To compete, a chef and a culinary scientist will work together to create a culinary gold standard recipe and then commercialize the recipe into a retail frozen product. Onsite at the competition, teams will create and present both their gold standard and retail product.
The National Savory Culinology® Competition and the National Pastry Culinology® Competition are both themed on the cuisine of Puerto Rico.
RCA will hold both Culinology® professional competitions in San Juan, Puerto Rico, USA on Thursday, March 16, 2017. Come test your skills, win some cash prizes, and an RCA medal.
The competition application process includes a Proposed Gold Standard Concept and Commercial Retail Product Concept with Photo A, provided along with your Letter of Intent.
Share your Letter of Intent to participate by February 1, 2017.
2017 Professional Competition Premier Partner
2017 Professional Competition Ingredient Sponsor:
2017 Professional Competition Equipment Partner
Congratulations to the 2016 Winners
Team PoultryGeist: Kerry Fabrizio, R&D Manager, Pilgrim's and Josh Sinning, Senior Food Technologist, Pilgrim's
Team Stiff Peaks: Jamie Mestan, Director of Bistro Products, Vienna Beef Ltd and Eric Stein, Senior Corporate Chef, Newly Weds Foods
Team Pepperidge Farm: Bryan Cozzi, Campbell Soup Company; and Elizabeth Liao Chan, Senior Product Developer, Pepperidge Farm Inc.
About the Competition
RCA is the leading professional community for food research and development. We are the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® —the integration of the culinary arts and food science. RCA has sponsored the Professional Culinology® Savory Competition since 2011.
For more information about partnering with the Professional Culinology Competition, please contact Andrew Haigh, Director of Partnerships, at (312) 673-5442.