Hear the latest news and updates from the Research Chefs Association.
Who Do You Choose to Lead?
The Nominations and Board Development Committee is pleased to present the candidates for the 2020 RCA Board of Directors. These qualified candidates are dedicated to the advancement of Culinology® and pledge to expend significant energy toward our mission of cultivating collaboration between chefs and food science professionals.
The seven candidates who receive the most number of votes will be seated on the 2020 RCA Board of Directors. View the candidate profiles, and submit your vote by November 8!
Earlier this month, RCA presented an immersive educational experience in Napa at The Culinary Institute of America at Copia, where an exclusive group of product developers and innovation specialists took part in a two-day, hands-on experience at Copia during harvest season.
Check out our photo album to see all of the cooking, delicious creations and camaraderie at the event.
RCA is pleased to share that the Bachelor of Science Culinology Program at Taylor’s University in Malaysia has recently won the Innovative Curriculum Design and Delivery (AKRI) award at the Malaysian Education Minister’s Special Award Ceremony. This award-winning program at Taylor’s University is one of 16 RCA-approved Culinology undergraduate degree programs available in the world.
In a competitive industry where differentiation is key, one way to stand out is through certification. RCA offers two types of certification, the Certified Research Chefs (CRC®) and Certified Culinary Scientists (CCS®). Both are highly regarded by employers and the industry at large.
We spoke with Eric Iserman, CCS®, director of product development at Save-A-Lot, to get a sense of how certification adds value to one’s professional development, in a real and tangible way.
"Concerns about ethical consumption often are associated with Gen Z.
Young consumers’ demand for transparency from food companies is so strong that global consulting agency Futerra recently dubbed them 'the honest generation.' New research from The Center for Food Integrity (CFI), however, revealed that interest in responsible sourcing isn’t just for children."
Read more about this ingredient trend from the September issue of Culinology® magazine.