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Research Chefs Association

Category: Chef Associations

Research Chefs Association is the premier source of culinary and technical information for the food industry. It was formed in 1996 by a group of food professionals and now has over 2000 members. Its registered trademark is “Culinology.” Members are corporate chefs, research chefs, test kitchen chefs, product development chefs and many other food professionals. Food scientists, educators, and students also belong. Membership benefits include networking opportunities, job listings, subscriptions to Culinology Currents newsletter, Culinology magazine, and Food Product Design magazine.

There are also discounts to events and an annual meeting and trade show. Research Chefs Association offers a certification program that can greatly enhance a food professional’s resume. Research Chefs Association has developed a list of core knowledge competencies that include nutrition knowledge, knowledge of allergens, carbohydrates, current nutrition trends, dairy products, and more including knowledge of business, chemistry, culinary arts, and hospitality management in general, food safety, and product development. Research Chefs Association has 11 regional affiliates around the United States, each of which has local events.  Canada is also its own region. Research Chefs Association, through its Foundation, Research Chefs Foundation, awards scholarships and continuing education opportunities. On the website are membership joining information, education, publications, sponsors, and more information about the Foundation.