The Home for Food Product Development Professionals.
The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food.
RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of equitable food professionals who work toward a common goal: the blending of culinary arts and food science.
Founded in 1996 by a group of research chefs dedicated to overcoming challenges facing the food product development professional, the Research Chefs Association (RCA) has grown to more than 2,000 members. Today, RCA is the premier source of global and inclusive culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists and other industry professionals who are shaping the future of food research and development.
RCA members are the pioneers of the discipline of Culinology® — the blending of culinary arts and the science of food.
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.
As a pioneer in the discipline of Culinology®, the Research Chefs Association integrates food science and culinary arts expertise to elevate product development.
The Research Chefs Association cultivates collaborations between the chefs and food science professionals who develop food to increase innovation, quality and speed-to-market.
Every year the Research Chefs Association pays tribute to the most accomplished, deserving professionals in the food product development industry.
These individuals are recognized during an Awards Ceremony that takes place during the RCA Conference.