Hear about the latest news from the Research Chefs Association.
Support Victims of the California Wildfires
RCA is committed to helping those affected by natural disasters. We are asking our members to help those impacted by the California Wildfires by donating to the American Red Cross.
Your support can make a big difference to more than 180,000 people across the affected areas. If you are able to help, please donate today.
Upcoming Webinar: The Kuli Kuli Moringa Story: Creating an Ingredient Trend
Join us for a free RCA webinar on Friday, December 7 from 11:00 a.m.-12:00 p.m. CT to hear from Lisa Curtis, founder and CEO of Kuli Kuli – the first brand to introduce the green superfood moringa to the U.S. market.
Lisa will share how she turned Kuli Kuli from a Peace Corps dream into a multi-million dollar social enterprise that now has products in over 6,000 stores.
The Certified Culinary Scientist (CCS®) designation confers a higher status on experienced food scientists and technologists who have augmented their training by learning about the culinary arts and use this knowledge in the development of superior food products.
Watch this video to see how Kerry is using the CCS® certification to enhance its team's food knowledge and improve its business.
Learning About Ingredient Labels: Emulsifiers The Culinologist
"Have you ever read the back of a food package and wondered what some of those ingredients listed are and why they’re in your food? Well, it turns out that many seemingly inconsequential ingredients actually play key roles in getting food products to be just the way you like them. One key workhorse for food manufacturers is emulsifiers."
Read more about emulsifiers in this article from the RCA student blog, The Culinologist.
The Research Chefs Association (RCA) is pleased to share that it is evolving its content strategy in 2021 and beyond. This decision comes at a time when the association is seeking to digitally transfo...
