About RCA
For 30 years, the Research Chefs Association has been the premier professional organization for culinary and food science professionals practicing Culinology®.
Our Mission
To advance the discipline of Culinology® by promoting the professional development of its members and the sharing of knowledge among culinary arts and food science professionals.
Our Vision
To be the global authority on Culinology®, recognized as the essential resource for professionals who blend culinary arts with food science to create innovative food products.
What is Culinology®?
Culinology® is the blending of culinary arts and the science of food. It represents a unique discipline where chefs and food scientists collaborate to create innovative, safe, and delicious food products.
Culinary Arts
Flavor development, recipe creation, and culinary technique
Integration
Where art meets science for food innovation
Food Science
Chemistry, safety, shelf life, and processing technology
Our History
RCA Founded
Research Chefs Association established to bridge culinary arts and food science.
First Conference
Inaugural annual conference brings together food professionals nationwide.
CRC Certification
Launch of the Certified Research Chef® credential.
CCS Credential
Certified Culinary Scientist® program introduced for advanced professionals.
Regional Hubs
Expansion to 17 regional hubs for local networking and events.
Virtual Evolution
Digital programs and hybrid events expand global reach.
30th Anniversary
Celebrating three decades of Culinology® excellence.
Leadership
Sarah Mitchell
Executive Director
RCA
Dr. James Chen
Board Chair
FoodTech Innovations
Maria Gonzalez, CRC
Vice Chair
FlavorHouse Inc
Robert Kim, CCS
Secretary
Innovate Food Labs