RESEARCH CHEFS ASSOCIATION GUIDELINES
2017 NATIONAL SAVORY CULINOLOGY® COMPETITION
AND
2017 NATIONAL PASTRY CULINOLOGY® COMPETITION
TABLE OF CONTENTS
SECTION 1: ORGANIZATION AND OBJECTIVES
page 2
SECTION 2: NATIONAL SAVORY CULINOLOGY® COMPETITION GUIDELINES
page 2
SECTION 3: NATIONAL PASTRY CULINOLOGY® COMPETITION GUIDELINES
page 5
SECTION 4: SCORING AND AWARDS
page 8
SECTION 5: COMPETITION APPLICATION
page 9
SECTION 6: INDEMNITY
page 11
SECTION 7: RCA JUDGE CRITEREA
page 12
SECTION 8: APPENDICES
Appendix A: Formulation Sheet
page 13
Appendix B: Commercial Kitchen Equipment Provided On-Site
page 14
RCA 2017 Professional Competition Manual
Page 1
SECTION 1: ORGANIZATION AND OBJECTIVES
Research Chefs Association & the Professional Culinology® Competition:
The Research Chefs Association (RCA) is the leading professional community for food research and
development. RCA is the premier source of culinary and technical information for the food industry and
is committed to the advancement of Culinology®–the intersection of the culinary arts and food science.
Founded in 1996, the RCA has rapidly grown to more than 2,100 members, including chefs, food
scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and
marketing professionals, suppliers, co-packers, distributors and students. Since 2011, the RCA has
sponsored the Professional Culinology® Competition.
On Thursday, March 16, 2017, RCA will hold the Culinology® Professional Competition in Puerto Rico.
SECTION 2: NATIONAL SAVORY CULINOLOGY COMPETITION GUIDELINES
Competition: Each team is required to create a Gold Standard entrée themed on the cuisine of Puerto
Rico as served in an upscale restaurant. The Gold Standard will be the inspiration for a frozen retail
supermarket entrée.
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

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Prepare four-portions of the Gold Standard entrée
Prepare four-portions of the Commercialized Retail Product
Protein is to be fabricated during competition
The design of Gold Standard should include appropriate starch, vegetables, sauce, and
garnish components
Timing
o 15-minute Set-up Window
o 2-hour Cooking Window
 Commercialized Retail Product must be completely frozen at end of this
cooking window
o 15-minute presentation window
 The Commercialized Retail Product MUST be reheated by microwave in
this presentation window. Both the Gold Standard and the
Commercialized Retail Product MUST be presented at the same time to
the judges.
o 15-minute Station Clean-up
The two-person teams will develop a Commercial formula for commercializing this recipe. The
Commercial formula should be developed to re-create the Culinary Gold Standard recipe for a retail
RCA 2017 Professional Competition Manual
Page 2
supermarket, microwavable, frozen entrée application. Onsite at the competition, teams will create and
present both their Culinary Gold Standard recipe and the corresponding microwaved Commercialized
Retail Product.
Both the Culinary Gold Standard recipe and the Commercialized Product will be presented side by side,
to be judged against how well the Commercialized Product matches up against the Gold standard. The
Commercialized Product must be based on the Culinary Gold Standard recipe. The Commercialized
Product will be flash-frozen in a commercial blast chiller on the day of the competition and reheated
according to the reheating instructions that the team provides. Teams are responsible for bringing
functional ingredients and cookware to be used on-site.
Based on Recipe and Formula Packet Submissions received by RCA, up to four (4) top-scoring teams will
advance at their own expense to the RCA Professional Culinology® Competition at the 2017 RCA Annual
Conference & Culinology® Expo. Both the Culinary Gold Standard recipe and the Commercialized Retail
Product will be presented for judging at the competition.
•
Competitors will fabricate and prepare four portions of a finished product based on their
recipes.
•
Competitors have 15 minutes for set-up, 120 minutes to fabricate and cook, 15 minutes to
present their Gold Standard and Commercialized Retail Product and 15 minutes for cleanup.
•
Of the four portions prepared, three are for judges’ tasting and one is for display.
•
The protein must be fabricated in the kitchen and portioned for four servings each for the
Culinary Gold Standard and the Commercialized Product.
•
The entrée plate should have the appropriate accompaniments, garnishes, and sauces.
•
Competitors must provide at least three judges’ packets that include: recipes and basic
Commercial formula (Section 6, Appendix A), all ingredients and a complete diagram or a clear,
close-up, color photograph of the signature dish. Packets are to be provided to judges on-site
the day of the competition.
•
Competitors must bring their own food, tools, cookware and china.
•
Competitors are allowed to bring in only the whole and raw materials in the amounts stated in
their recipes. However, judges may allow variances in amounts for products that require further
preparation (whole fish, meats, etc.).
•
Competitors wishing to bring in pre-fabricated and marinated proteins must demonstrate the
entire process in the proper sequence during the competition. Any person not following these
guidelines will be disqualified.
RCA 2017 Professional Competition Manual
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•
Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is
allowed.
•
No advance preparation or cooking is allowed.
•
Cleaned and peeled mirepoix ingredients are acceptable.
•
Chopped herbs, shallots and garlic are acceptable.
•
Vegetables may be peeled.
•
Beans may be pre-soaked.
•
No finished sauces either culinary or Commercial are allowed but basic stocks may be brought
in. No clarified consommés are allowed.
•
The following ready-made dough may be brought in: brik (brick), puff pastry and filo (phyllo).
•
All combinations of ingredients must be completed during the competitors allotted competition
time.
On-Site Preparation of Commercialized Retail Product to match Culinary Gold Standard Recipe
•
Teams will have equal access (in terms of timing, space, and equipment) to food
preparation/kitchen facility. The preparation area will include equipment typically found in a
commercial kitchen (Section 8, Appendix B). Teams will be required to provide any needed
equipment not found in Section 8, Appendix B.
•
Teams will supply any small wares, induction pots and induction pans needed to execute the
Culinary Gold Standard, and to thermalize and plate their Commercialized Product. Competitors
will work in the same space and will be provided the same equipment.
•
Teams will be given their official start time in advance of the RCA Annual Conference. On the
day of the competition, teams are expected to report to the viewing area 15 minutes in advance
of their start time.
•
Team start times will be staggered.
•
Teams will provide their own groceries and food products needed to execute four (3) servings,
plus one (1) show plate each of their gold standard and commercial recipes, for a total of four
(4) servings for final judging.
•
During set-up, teams may locate and organize equipment and grocery items, but no advance
preparation or cooking of any kind is allowed during this 15 minutes.
RCA 2017 Professional Competition Manual
Page 4
SECTION 3: NATIONAL PASTRY CULINOLOGY® COMPETITION GUIDELINES
Competition: Each team is required to create a Gold Standard WARM Dessert themed on the cuisine of
Puerto Rico as served in an upscale restaurant. The Gold Standard will be the inspiration for a frozen
retail supermarket dessert.






Prepare four-portions of the Gold Standard dessert
Prepare four-portions of the Commercialized Retail Product
Protein is to be fabricated during competition
The design of Gold Standard should include appropriate sauce, and garnish components
Frozen or refrigerated components as appropriate may be part of the final dessert,
consideration should be given for these components during the retherm of the warm
components of the dessert.
Timing
o 15-minute Set-up Window
o 2-hour Cooking Window
 Commercialized Retail Product must be completely frozen at end of this
cooking window
o 15-minute presentation window
 The Commercialized Retail Product warm components MUST be
reheated by microwave in this presentation window. Both the Gold
Standard and the Commercialized Retail Product MUST be presented at
the same time to the judges.
o 15-minute Station Clean-up
The two-person teams will develop a Commercial formula for commercializing this recipe. The
Commercial formula should be developed to re-create the Culinary Gold Standard recipe for a retail
supermarket, microwavable, frozen entrée application. On-site at the competition, teams will create and
present both their Culinary Gold Standard recipe and the corresponding microwaved Commercialized
Retail Product.
Both the Culinary Gold Standard recipe and the Commercialized Product will be presented side by side,
to be judged against how well the Commercialized Product matches up against the Gold standard. The
Commercialized Product must be based on the Culinary Gold Standard recipe. The Commercialized
Product will be flash-frozen in a commercial blast chiller on the day of the competition and reheated
according to the reheating instructions that the team provides. Teams are responsible for bringing
functional ingredients and cookware to be used on-site.
RCA 2017 Professional Competition Manual
Page 5
Based on Recipe and Formula Packet Submissions received by RCA, up to four (4) top-scoring teams will
advance at their own expense to the RCA Professional Culinology Competition at the 2017 RCA Annual
Conference & Culinology® Expo. Both the Culinary Gold Standard recipe and the Commercialized Retail
Product will be presented for judging at the competition.
•
Competitors will fabricate and prepare four portions of a finished product based on their
recipes.
•
Competitors have 15 minutes for set-up, 120 minutes to fabricate and cook, 15 minutes to
present their Gold Standard and Commercialized Retail Product and 15 minutes for cleanup.
•
Of the four portions prepared, three are for judges’ tasting and one is for display.
•
The finished plate should have the appropriate accompaniments, garnishes, and sauces.
•
Competitors must provide at least three judges’ packets that include: recipes and basic
Commercial formula (Appendix A), all ingredients and a complete diagram or a clear, close-up,
color photograph of the signature dish. Packets are to be provided to judges on-site the day of
the competition.
•
Competitors must bring their own food, tools, cookware and china.
•
Competitors are allowed to bring in only the whole and raw materials in the amounts stated in
their recipes. However, judges may allow variances in amounts for products that require further
preparation (whole fish, meats, etc.).
•
Ingredients for the recipe are allowed to be pre-scaled and measured, however, no pre-mixing is
allowed.
•
No advance preparation or cooking is allowed.
•
No finished sauces either culinary or commercial are allowed
•
The following ready-made dough may be brought in: brik (brick), puff pastry and filo (phyllo).
•
All combinations of ingredients must be completed during the competitors allotted competition
time.
•
Competitors may bring in an ice cream machine, one will not be provided on site.
On-Site Preparation of Commercialized Retail Product to match Culinary Gold Standard Recipe
•
Teams will have equal access (in terms of timing, space, and equipment) to food
preparation/kitchen facility. The preparation area will include equipment typically found in a
RCA 2017 Professional Competition Manual
Page 6
commercial kitchen (Appendix B). Teams will be required to provide any needed equipment not
found in Appendix B.
•
Teams will supply any small wares, induction pots and induction pans needed to execute the
Culinary Gold Standard, and to thermalize and plate their Commercialized Retail Product.
Competitors will work in the same space and will be provided the same equipment.
•
Teams will be given their official start time in advance of the RCA Annual Conference. On the
day of the competition, teams are expected to report to the viewing area 15 minutes in advance
of their start time.
•
Team start times will be staggered.
•
Teams will provide their own groceries and food products needed to execute three (3) servings,
plus one (1) show plate each of their gold standard and commercial recipes, for a total of four
(4) servings for final judging.
•
During set-up, teams may locate and organize equipment and grocery items, but no advance
preparation or cooking of any kind is allowed during this 15 minutes.
RCA 2017 Professional Competition Manual
Page 7
SECTION 4: SCORING AND AWARDS
Judging Evaluation:
An expert panel of Research Chef Association Approved Judges will judge the competition.
Competition Scoring: (200 points total)
Culinology® Match Test (100 points)
Gold Standard Criteria (100 points)
Overall Similarity to Gold Standard (40)
Flavor /Aroma (25)
Flavor /Aroma (15)
Texture (15)
Texture (10)
Ingredient Composition/Authenticity (15)
Presentation (15)
Presentation (15)
Explanation of Use of Functional Ingredients
(10)
Professionalism (10)
Technical Skills (10)
Ease and Accuracy of Re-heating and/or
Assembly Instructions (10)
Safety & Sanitation (10)
Awards:
•
•
•
The First Place Team will receive a $2,500 cash prize.
Awards will be announced at the RCA Annual Conference Awards Ceremony, on Friday, March
17, 2017. Finalist team members are required to be present in order to be eligible to receive an
award.
Applicable taxes are the sole responsibilities of winners.
•
Each winning team will receive national recognition through coverage in RCA media.
•
On-site scores will be the basis of the judges’ decision regarding each team’s final place in the
competition.
RCA 2017 Professional Competition Manual
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Medals:
Official RCA Medals will be awarded in bronze, silver, or gold to teams to reach the appropriate final
score and will be rewarded as follows. Additionally, RCA continuing education points will be given
toward certification / recertification based upon the medal achieved.

Gold: Medal 180 – 199.99
o 6 CE

Silver: 160 – 179.99
o 4 CE

Bronze: 140 – 159.99
o 2 CE

Certificate of Participation: 139.99 or below
o 1 CE
SECTION 5: COMPETITION APPLICATIONS
The Competition Application process includes a letter of intent to compete at the Annual Conference.
The selection of competitors will be based off of a 1-2 page paper, describing your philosophy on
creating a Culinary Gold Standard and how you transform a Culinary Gold Standard into a
commercialized product.
Based on Packet Submissions received by RCA, up to four (4) top-scoring teams will advance at their own
expense to the RCA Professional Culinology Competition at the 2017 RCA Annual Conference &
Culinology® Expo. Both the Culinary Gold Standard recipe and the Commercialized Retail Product will be
presented for judging at the competition.
The same criteria for applications pertain to savory and pastry, the criteria for product presentations
may be found under each section for the relevant category (i.e. savory or pastry.)
By February 1, 2017 submit your “Letter of Intent” to Keryn Cannon at [email protected].
Questions regarding the “Letter of Intent” can be directed to via email to [email protected] or
phone at (312) 673-5554.
•
The “Letter of Intent” form should include the following:
•
Complete contact information for the two team members
•
1-2 page commercialization philosophy paper
•
Biographical information including:
RCA 2017 Professional Competition Manual
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1. Title page with team names
2. One paragraph bios for each team member
3. A high resolution, digital photograph of the team
•
By January 1, team leaders will be informed whether their team has been selected to compete.
•
The RCA Professional Culinology® Competition will take place at the 2017 RCA Annual
Conference & Culinology® Expo in San Juan, Puerto Rico.
•
On-site, finalists will be asked to provide four (4) servings each of their commercialized retail
product and the gold standard recipe to the judges on site.
•
On-site competition scoring will be based on an evaluation of the Culinary Gold Standard
prepared on-site (100 points), and the Culinology® Match Test (100 points), a product
comparison of the Gold Standard recipe versus the Commercialized Retail Product.
The Premier Ingredient Supplier Partner of the 2017 Professional SAVORY Culinology® Competition is:
IFF (Premier Ingredient – REQUIRED)
An ingredient from this company must be used as part the Commercialized Standard formula.
The Star Ingredient Supplier Partner of the 2017 Professional SAVORY and PASTRY Culinology®
Competition is:
JMH (Star Ingredient – Recommended)
Should a team decide to use an ingredient supplied by JMH in a Commercialized Standard formula, then
teams must use these companies to source these ingredients.
Teams will be provided with contacts at RCA ingredient supplier partners in order to procure product, if
desired.
RCA 2017 Professional Competition Manual
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SECTION 6: INDEMNITY
All decisions of RCA and RCA judges are final. Application and interpretation of competition rules are
solely within the discretion of RCA. The competition may be postponed, cancelled, or rescheduled, and
prizes withheld at the discretion of RCA. No warrantees, expressed or implied, are given by RCA or the
competition venue in connection with the competition. Each entrant releases RCA and the competition
venue from, and waives all claims against RCA and the competition venue for, any loss, damage,
expense, cost, claim, or injury to person or property arising directly or indirectly from the competition.
Each entrant also shall indemnify, defend, and hold RCA and the competition venue harmless with
respect to any claim, demand, or cause of action against RCA or the competition venue arising from any
act or omission of the entrant. Entrants consent to the use of their name, picture, and likeness by RCA
for publicity purposes and irrevocably license to RCA the right to reproduce, distribute, publish, display,
and otherwise use the proposals and other materials submitted in connection with the Competition, in
any form and via any media. Void where prohibited by law. This Agreement shall be governed by the
laws of the State of Illinois, and the sole forum for any legal action related to the competition shall be
state or federal court within Cook County, Illinois.
Culinology® and the Research Chefs Association® are registered trademarks, service marks, and trade
names of the Research Chefs Association.
RCA retains the rights to the submitted application content.
RCA 2017 Professional Competition Manual
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SECTION 7: RCA JUDGE CRITEREA
In the need to develop a pool of appropriate judges for the RCA competition, the National RCA
Competition Committee has taken upon itself to create a standard by which judges will be selected to
judge RCA competitions. The following criteria will be used to identify qualified judges for RCA
Competitions. Interested candidate should submit a request to become a judge for RCA competitions to
the RCA Competition Chairperson.
Under no circumstances may anyone judge an RCA competition that has not been sanctioned as a judge
by the RCA.
•
•
•
•
•
•
Must be an RCA member in good standing;
(and) Must be active or retired from a Culinology related industry or educator from an RCA
accredited Culinology program;
(and) must be Certified as a Certified Research Chef (CRC) and/or Certified Culinary Scientist
(CCS);
o (or) have achieved first place and a gold medal from a past RCA professional
competition.
American Culinary Federation Sanctioned Judges that work in a field related to Culinology and
are RCA members in good standing are automatically qualified to judge RCA competitions.
The decisions of the RCA Competition Committee are final and may not be changed by anyone
outside of the competition committee. Judges may only be appointed by the RCA Competition
Committee and not by any other leader, committee, or member of the RCA not appointed to the
RCA Competition Committee.
The National RCA Competition Committee reserves the right to approve judges based upon an
individual basis upon demonstration of appropriate skill, professionalism, and ability.
RCA 2017 Professional Competition Manual
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APPENDIX A: FORMULATION SHEET
Product Name:
Ingredient/Supplier
TOTAL:
Amount (g)
Percent (%)
100%
Preparation Instructions:
RCA 2017 Professional Competition Manual
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APPENDIX B: COMMERCIAL KITCHEN EQUIPMENT PROVIDED ON-SITE
Stations Provided at Competition

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Hand Wash Station, may be shared
3-Bay Dish Washing Station, may be shared
Sink with running water, may be shared
(1 each) 30” Commercial Electric Induction Top Range with Convection Oven
(1 each) 4-Plug Outlet (20 amp/120 volt),
Refrigerator/Freezer (1 per 2 teams)
(2 each) 6 or 8 foot Stainless Steel Work Tables
Blast Freezer
Cubed Ice
Common Clock for time keeping
Sanitation:
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

Garbage Receptacle
Brooms
Mops
Sanitizing Buckets
COMPETITORS MUST BRING ALL ADDITIONAL EQUIPMENT TO THE COMPETITION
Including but not limited to: small electronics, pots, pans, small wares, plate ware, etc.
All equipment is to be shipped at the expense of the competitors.
Shipping information shall be provided by the RCA prior to the competition
Note: some equipment may have to be shared among teams.
Thank you to our Professional Competition Partners:
International Flavors & Fragrances
RCA 2017 Professional Competition Manual
Page 14