The 2025 Research Chefs Association Conference & Culinology Expo
The conference will offer cutting-edge insights, hands-on learning, and networking opportunities for research chefs
The Research Chefs Association (RCA) announced the 2025 RCA Conference & Culinology Expo, taking place March 18-20 at the St. Louis Union Station Hotel, St. Louis. As the leading event for professionals at the intersection of culinary arts and food science, this year’s RCA conference will offer cutting-edge insights, hands-on learning, and unparalleled networking opportunities for research chefs, product developers, and food industry innovators.
The Culinology Expo will showcase the latest advancements in food product development, featuring top suppliers, emerging technologies, and ingredient innovations shaping the future of the industry.
Attendees will have the opportunity to engage with industry leaders, experience live cooking demonstrations, and participate in interactive workshops that highlight the latest trends in food innovation.
Key highlights of the 2025 RCA Conference include:
- Keynote Presentations – Inspiring thought leaders will share insights on the evolving landscape of food science and culinary innovation.
- Breakout Sessions & Workshops – Hands-on learning and deep dives into topics such as sustainability, alternative proteins, AI in food development, and consumer trends.
- Culinology Competitions – Talented professionals and students will put their skills to the test in exciting live competitions, including a Mixology Competition and Student Culinary Competition.
- Networking & Social Events – Exclusive opportunities to connect with peers, industry experts, and potential collaborators.
“As the demand for innovative, science-driven food solutions grows, the RCA Conference & Culinology Expo continues to be the go-to event for professionals looking to stay ahead of industry trends,” said Charles Hayes, CEC, CRC, president of the Research Chefs Association. “We’re thrilled to bring together the best minds in food innovation to share knowledge, foster collaboration, and shape the future of Culinology.”
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