Joining RCA
Q: Who joins the Research Chefs Association (RCA)?
A: Anyone working in or interested in the product development segment of the food industry may join this professional association. This includes culinarians, food science professionals, Culinology® professionals, educators, students, business professionals in sales or marketing, and media professionals. View a complete list of professionals who join the RCA.
Q: Why join the RCA? What are the benefits of membership?
A: There are many benefits of membership. These include subscriptions to RCA and related publications; access to members-only online features, such as the membership directory; access to a list of current job postings through the online Employment Network; invitations to national and regional networking events; invitations to RCA continuing education workshops; discounts to RCA events, workshops, and certification programs; and much, much more. View a complete list of benefits.
Q: How do I join, and how much are annual dues?
A: Joining online is the easiest and fastest way to begin your membership with RCA. Click here to begin the two-minute application process. There are several membership categories, each with corresponding dues rates. If needed, you may also join by calling Laura Wilkins at (678) 303-3044. Please note: Your first year with RCA will be automatically prorated according to the time of year you join. The official start of the membership year is July 1st. Beginning on July 1st, you will be invoiced for a full year’s dues, and that cycle will remain going forward.
Q: What if I want to pay my dues by check?
A: You may still fill out the online application form. When prompted for payment, select to pay by check. Pay by check and mail your payment to RCA at the following address:
PO Box 116571
Atlanta, GA 30368-6571
Q: What is Culinology?
A: RCA members are the pioneers of the discipline of Culinology®- the blending of culinary arts and the science of food. Culinology, a registered trademark of the RCA, is a fast-growing discipline that has evolved from the valuable partnership between the culinarians and scientists who develop today’s finest food products. Read more about the RCA’s mission and vision.
Current Members
Q: I have moved and/or changed contact information. How do I update my new information with RCA Headquarters?
A: RCA has an online feature called My Profile, which allows you to join, renew, and update your member profile online at your own convenience. Login on the homepage at http://www.culinology.org/. On your first visit you will need to complete a one-time activation process, and then you’ll be set up to access your profile at any time. You may also update your contact information with Laura Wilkins at RCA Headquarters, (678) 303-3044.
Q: When do I need to renew my annual RCA membership?
A: Dues invoices for 2011-2012 were e-mailed out in April, 2011 for renewal. Your membership expires on June 30, 2011 as RCA's fiscal year is July 1 - June 30. New members are invoice for a full year's dues.
Q: How do I find other members?
A: You can use the online membership directory to look up members on the Web site. Login on the homepage so that you may gain access to this members-only benefit. On the membership directory page, you can also find a downloadable, printer-friendly PDF of the directory.
Q: How can I informally share my knowledge with other members?
A: Participate in our email Listserve. Post questions and concerns ranging from restaurant tips for foreign travel, to tips on equipment and ingredient sourcing, to technical issues about production.
General
Q: What discounts am I eligible for as a member of RCA?
A: You are eligible for several discounts to events, including the Annual Conference and Culinology® Expo, Regional events, and Continuing Education Workshops. You are also eligible for a discount on the CRC and CCS certification application. RCA members also receive notification of special promotions, such as free or discounted rates to industry events when available.
Q: How do I join the RCA Listserve?
A: You must make a request to join the Listserve by sending the email address you would like to use to Laura Wilkins at RCA Headquarters, (678) 303-3044. Read more about joining and using the RCA Listserve.
Q: I am looking for a job and/or internship in the food product development industry. How can RCA help?
A: Start with RCA’s Employment Network. Login to access the up-to-date posting of job and internship openings. In addition, make use of the membership directory and networking events that RCA offers. Getting involved in RCA is the best way to make the contacts and build the relationships that will help you advance your career.
Q: I want to get more involved with RCA. How can I get started?
A: RCA has many member volunteers who help make things happen for the organization. If you are interested in getting involved at the board level, contact the co-chairs of the Nominations and Board Development Committee. If you are interested in getting involved at the committee level, visit the list of committees and contact the appropriate chair or co-chair of that committee. If you have general questions regarding getting involved, please contact us at RCA Headquarters at (404) 252-3663.
Q: I want to get my company involved with RCA. What is available for us?
A: Companies can earn valuable exposure through RCA’s Sponsorship Program, which offers sponsorship at many levels on an annual, regional, or conference basis. In addition, many advertising opportunities exist with CULINOLOGY® magazine, Culinology Currents® newsletter, the RCA Insider, and other offerings.
Q: How can I tell a friend about RCA?
A: Send your friends or colleagues a link to our Web site, www.culinology.org, and also email your referral (with their contact information) to Laura Wilkins.
Q: Who is the best person to direct my RCA membership questions to?
A: The RCA Director of Membership is Kristi Johnson. She can be reached at RCA Headquarters at kjohnson@kellencompany.com or (678) 303-3009. Staff Associate for Member Services is Laura Wilkins, who can be reached at lwilkins@kellencompany.com or (678) 303-3044.
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