RCA was established by a dedicated group of research chefs dedicated to overcoming challenges facing the food product development professional. Over the past three decades, the organization has evolved into the foremost source of inclusive culinary and technical information for the food industry, bringing together a professionally diverse membership of chefs, food scientists, technologists, and other industry professionals who are actively shaping the future of product innovation.  

RCA’s mission is to cultivate collaboration between the chefs and food science professionals who develop food to increase innovation, quality, and speed-to-market. Through annual conferences, publications, certification programs, regional workshops and events, RCA-approved culinology programs, and a vibrant member network, RCA fosters continuous learning, drives innovation, and elevates standards in food product development. Culinology, a registered trademark of RCA, is a fast-growing discipline that has evolved from the valuable partnership between the culinary professionals and food scientists. 

Approximately 50 R&D members of the American Culinary Federation gather during Annual Convention in 1995 to formulate the concept of an association to meet the specific needs of the research chef RCA's Association Bylaws were written and the first Board of Directors was elected