The Specialty Food Association is a unique professional organization of brands that fit within the category of “specialty” with regard to their ”
originality, authenticity, ethnic or cultural origin, specific processing, ingredients, limited supply, distinctive use, extraordinary packaging or specific channel of distribution or sale” (Specialty Food Association Membership Page). The brands you find there are typically sold in higher end and smaller grocery stores and are often considered luxuries… though they don’t have to all be hoity-toity items.
Research Chefs Association Certifications – are they right for you? General culinology course starts Thursday, April 4.
As a career crossover, it was important to me to find a way to educate myself appropriately in the new-to-me culinology field. I knew I loved it, but I wasn’t sure what information I was lacking. The RCA Certified Culinary Scientist and RCA Certified Research Chef offered an opportunity to align myself with a respected organization and to (hope to) prove my experience and knowledge in the field.