1. Become a member of the Research Chef Association which is;
“the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® — the blending of culinary arts and the science of food“
Because of my educational background and work experiences, I qualified to take the test to become a Certified Culinary Scientist (CCS), which I did back in 2005.
2. Certification details are all on the Research Chef Association Website page on Certification. You can also become a Certified Research Chef.
If you have any questions about certification, I am not only certified, but I am also on the Certification Comission Board and am happy to answer any and all questions you might have (just don’t ask me whats on the exam!)
I am a C.E.P.C. and have always been fascinated with the Science of Baking. I would like to take it one step further by working with baked goods under the supervision of a Food Culinologist and get my certification. Can you provide any wisdom and guidance, please?
Hi Chef, you should check out the culinology website http://www.culinology.com and they give details on how to become a culinologist. You could also find an internship in a more technical company for a few months as well!
I am interested in becoming a certified culinary scientist. I have a BS in Food Science, a MS in Nutrition and a culinary degree; however I do not have the commercial kitchen experienced needed for the certification. Do you have any suggestions as how one might get experience in a food product development department?
Thank you,
Julie
Hi Julie
The details on requirements for certification are on the website http://www.culinology.com however, the best way to get the commercial kitchen experience is to either work in a restaurant for a certain amount of time (specified on the website… )or go to culinary school (accredited programs only are accepted for certification) or take certain courses-I personally went to culinary school when I was in my 30′s..If you are already a food scientist you probably have R&D experience but if you don’t have that either, you would have to put in a few years in R&D as well. If you have both degrees and no work experience then you could figure out a way to get both CRC and CCS certification by tryng to get in both experiences at the same time!
Hi Rachel,
I am 54 yrs Old. I have been running my Food Manufacturing business for over 30 yrs. I have been a cook and worked with Chefs for at least 20 yrs. I’ve handled the Food Development responsibilities for my company throughout its growth. I only have 1 yr of college and a few accredited courses in food processing and haaccp controls. How do I become a Culinoligist without going back to college? Is there a certification course for me? I’m sure my work experience in both fields is covered, but I would like to elevate my skills and earn that certification.
Thank You,
Chris L.
Hi Chris L
It sounds like you may very well qualify to become a certified research chef-with your dual background. If your background has the right amount of experience you may qualify to take the test and get certified. The details are on the website here
http://www.culinology.com/certified-research-chef
Read through the material and then feel free to email me directly rachel@theintrepidculinologist.com