The Research Chefs Association (RCA) is dedicated to the integration of art and science in the development of new food products.
In 1994, the American Culinary Federation (ACF) was holding its annual convention and chefs involved in product development decided to get together, says Chef Ed Harazak, executive chef at International Food Solutions. “We decided that we needed our own organization because we were spending a lot of our time at the ACF meeting working on projects related to product development.”