Professional Competitions

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.

Competition Objective

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.

Download the manual and application information   

Share your Letter of Intent to participate by February 1, 2017.


2017 Professional Competition Premier Partner

International Flavors & Fragrances


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2017 Professional Competition Ingredient Sponsor: 


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JMH Premium

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Southeastern Mills


2017 Professional Competition Equipment Partner






Congratulations to the 2016 Winners

First Place

Team PoultryGeist: Kerry Fabrizio, R&D Manager, Pilgrim's and Josh Sinning, Senior Food Technologist, Pilgrim's

Second Place

Team Stiff Peaks: Jamie Mestan, Director of Bistro Products, Vienna Beef Ltd and Eric Stein, Senior Corporate Chef, Newly Weds Foods

Third Place

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.


Partnership Opportunities

For more information about partnering with the Professional Culinology Competition, please contact Andrew Haigh, Director of Partnerships, at (312) 673-5442.