Organization: RESEARCH CHEFS ASSOCIATION
Mission: CULTIVATE COLLABORATIONS BETWEEN CHEFS AND FOOD SCIENCE PROFESSIONALS WHO DEVELOP FOOD, TO INCREASE INNOVATION, QUALITY, AND SPEED TO MARKET
Activities: ANNUAL CONFERENCE - HOST AN ANNUAL CONFERENCE INCLUDING EDUCATIONAL SESSIONS, DEMOS AND WORKSHOPS, LED BY THE FOREMOST LEADERS IN CULINARY ARTS AND FOOD SCIENCE, AS WELL AS A CULINOLOGY EXPO AND VARIOUS NETWORKING EVENTS.
CONTINUING EDUCATION - PROVIDE PROFESSIONAL DEVELOPMENT THROUGH CONTINUING EDUCATION THROUGH AN EXTENSIVE PROGRAM OF CONTINUING EDUCATION WORKSHOPS CATERING TO THE CULINARY PROFESSIONAL AND FOOD TECHNOLOGISTS. THESE PROGRAMS ARE OFFERED YEAR-ROUND AT SEVERAL PARTNERING INSTITUTIONS IN THE UNITED STATES AND CANADA.
CERTIFICATION - THE ASSOCIATION OFFERS THE NUMBER ONE PROGRAM FOR CERTIFYING THE KNOWLEDGE, SKILLS AND EXPERIENCE OF CULINOLOGY PROFESSIONALS. CERTIFIED RESEARCH CHEFS (CRC) AND CERTIFIED CULINARY SCIENTISTS (CCS) PROVIDE THE FOOD INDUSTRY WITH TODAY'S MOST VALUABLE, SOUGHT AFTER PRODUCT DEVELOPERS THAT EXCEL IN THE PRACTICE OF CULINOLOGY.
NTEE category: Food, Agriculture & Nutrition
Secondary category: Science & Technology