Culinology® is a term trademarked by the Research Chefs Association. It comprises a discipline requiring intensive expertise in everything from food labels to enzymes to ingredient sourcing to commercial restaurant equipment. The Research Chefs Association offers the possibility of becoming a Certified Culinary Scientist or Certified Research Chef. This year, the American Culinary Federation sanctioned the discipline’s first professional competition. This exciting and innovative field appeals to professional chefs on many levels, and opportunities abound in this fairly recent addition to the food science and culinary industry.

What is Culinology®?

Mix food science with culinary arts and the result is Culinology®. The list of Continuing Education workshops on the Research Chefs Association’s website highlights some of the most crucial components of the discipline for professional chefs. The workshops, most of which include distance learning, cover such topics as food science, regulations, processing, packaging, sensory evaluation, and commercialization. Nutrition and creativity combine to bring the food service industry and the work of food scientists together in a whole new way.

2012 Professional Competition

The 2012 Professional Culinology® Competition, the first of its kind, gained more widespread recognition for the field, thanks to the support of the American Culinary Federation and other sponsors. Competitors shipped frozen versions of their entries – each consisting of three types of tapas – to San Antonio in advance and made the same dishes on-site at the competition. Safety standards, taste, texture, nutritional content, creativity, and the comparability of the fresh and frozen versions of each creation helped the judges to determine the winner. The $5,000 first prize was awarded to Jaime Mestan and Eric Stein for their Latin-inspired entry, Lobster Paella Bites, Chicken and White Bean Empanadillas, and Loaded Bravas Skins.

While most people interested in food continue to choose between becoming a professional chef or a food scientist, the practice of Culinology® has gradually drawn more and more interest. The Research Chefs Association chooses applicants based on commercial and/or food science experience, research and development experience, and education. For professional chefs who are looking for a stronger competitive edge or simply have a passion for the science behind their art, studying this field can both open doors and lend new insights into the culinary arts.

Filed under: Resource Central • Hi-Tech Restaurant • General • Food Quality

Tags: american culinary federation, culinology, food science, research chefs association, restaurant equipment