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 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.

What is Culinology^®?

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.

Our Vision

As a pioneer in the discipline of Culinology^®, the Research Chefs Association integrates food science and culinary arts expertise to elevate product development.

Our Mission

The Research Chefs Association cultivates collaborations between the chefs and food science professionals who develop food to increase innovation, quality and speed-to-market.

• Core Knowledge Competencies
• RCA Bylaws  
• RCA Media