2024-04-17T09:22:21-07:00 2023-06-30 814341925 JEFFREY T SPIEGEL CPA 119 PADDINGTON CIR SMITHTOWN NY 11787 990 2022-07-01 431763929 Research Chefs Association RESE 8595149191 201 East Main St Lexington KY 40507 Anne Druschitz Treasurer 8595149191 2024-02-09 true Anne Druschitz XXX-XX-XXXX true Jeffrey T Spiegel P00108996 6317241725 2024-04-17 X 3 AAL1 IAL1 FAL1 2022 2023-04-26 12:10:37Z X Anne Druschitz 135 E Monterey Ave Schaumburg IL 60193 354544 false X www.culinology.org X 1996 MO Cultivate collaborations between chefs and food science professionals who dvelop food, to increase innovation, quality and speed to market. 16 16 0 16 3180 0 0 1416613 351358 6 4890 3180 1421503 354544 0 0 0 0 0 1308127 181347 1308127 181347 113376 173197 120507 207398 207891 121585 -87384 85813 Cultivate collaborations between chefs and food science professionals who dvelop food, to increase innovation, quality and speed to market. false false Annual conference - host an annual conference including educational sessions, demos and workshops, led by the foremost leaders in culinary arts and food science, as well as a culinary expo and various networking events. Continuing Education - Through regional Hubs, RCA provides continuing education workshops catering to the culinary profession and food technologists and featuring expert chefs and food science professionals. These programs are offered year-round at several partnering institutions in the United States and Canada. Certification - RCA offers a two-level certification program for advancing and certifying the knowledge, skills and experience of culinary professionals. Certified ressearch chefs (CRC) and certified culinary scientists (CCS) provide the food industry with today's most valuable, sought-after product developers that excel in the practice of culinology. false false false true false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false false true false false true 4 0 true 0 true true false false false false false X 16 16 false false false false true true true true true false false true true true true false true false false false X AMR Management Svcs 8595149191 201 E Main St Ste 810 Lexington KY 40507 X Jaime Mestan President 1.00 X X 0 0 0 Nick Landry Vice Pres 1.00 X X 0 0 0 Gerrie Bouchard Treasurer 1.00 X X 0 0 0 Jessica Goldstein Secretary 1.00 X X 0 0 0 Justin Kanthak Immediate Past Pres 1.00 X X 0 0 0 Eric Chieca Director 1.00 X 0 0 0 Jeff Crace Director 1.00 X 0 0 0 Anne Druchitz Director 1.00 X 0 0 0 Charles Hayes Director 1.00 X 0 0 0 Cian Leahy Director 1.00 X 0 0 0 Nicole Linke Director 1.00 X 0 0 0 Sara Menard Director 1.00 X 0 0 0 Nelson Serrano-Bahri Director 1.00 X 0 0 0 Mark Slutzky Director 1.00 X 0 0 0 Kyle Stuart Director 1.00 X 0 0 0 Robert Danhi Director 1.00 X 0 0 0 false false false Certifications 990099 37650 0 0 Membership Dues 990099 208200 0 0 Annual Sponsorships 990099 27750 0 0 Other Programs/Events 990099 3593 0 0 Regional Event Revenue 990099 74165 0 0 351358 6 0 6 Job Board Posting 561499 3180 0 3180 0 3180 354544 351358 3180 6 108 108 0 0 1938 1938 0 0 584 584 0 0 419 419 0 0 14737 14737 0 0 119134 119134 0 0 2557 2557 0 0 Bank & credit card fees 13174 13174 0 0 Other transition costs 28596 28596 0 0 Certification costs 100 100 0 0 181347 181347 0 0 115018 207398 0 0 5489 0 120507 207398 150321 0 57570 121585 207891 121585 X -87384 85813 -87384 85813 120507 207398 173197 X false false false false true false Pt VI, Line 6 Section A: The association offers the following types Pt VI, Line 6 of memberships: 1) Chef members: chefs employed in any Pt VI, Line 6 sector of the food industry; 2) Food Science and Pt VI, Line 6 Technology members: food scientists and food Pt VI, Line 6 technologists; 3) Affiliate members: individuals Pt VI, Line 6 recognized professionally in a field affiliated with Pt VI, Line 6 culinology, culinary arts or food science; Pt VI, Line 6 4) Culinology members: individuals recognized Pt VI, Line 6 professionally as culinologists; 5) Associate Pt VI, Line 6 members: individuals employed in related, supporting Pt VI, Line 6 fields; and 6) Student members: full-time students Pt VI, Line 6 in a related field. Pt VI, Line 7a Section A: Chef, food science & technology, affiliate, Pt VI, Line 7a culinology, and associate members are entitled to vote Pt VI, Line 7a in elections for Board of Director positions. Pt VI, Line 7b Section A: Chef, food science & technology, affiliate, Pt VI, Line 7b culinology, and associate members are entitled to vote Pt VI, Line 7b on changes to the associations bylaws. Amendments Pt VI, Line 7b to the bylaws may be adopted by a two-thirds vote of Pt VI, Line 7b 1) voting members present at the annual business Pt VI, Line 7b meeting or 2) voting members participating in a mail Pt VI, Line 7b or electronic vote conducted in accordance with Pt VI, Line 7b procedures set forth by the Board of Directors. Pt VI, Line 11b Section B: The form 990 is prepared by an independent Pt VI, Line 11b certified public accountant an electronic copy of the Pt VI, Line 11b Form 990 (and accompanying schedules) will be made Pt VI, Line 10b available to each voting member of the governing body Pt VI, Line 11b at least 2 weeks prior to the filing of the return. Pt VI, Line 11b Upon tax preparer completion of the IRS Form 990, the Pt VI, Line 11b form and accompanying schedules are first reviewed by Pt VI, Line 11b key members of the association management company's Pt VI, Line 11b client team. Thereafter, an electronic copy of the Pt VI, Line 11b Form 990 (and accompanying schedules) will be made Pt VI, Line 11b available to each voting member of the governing body Pt VI, Line 11b via electronic e-mail notification. A 2-week Pt VI, Line 11b timeframe will be provided for governing body comments Pt VI, Line 11b or questions. Following the open timeframe for Pt VI, Line 11b governing body comments and questions, and following Pt VI, Line 11b the resolution of any questions or other matters that Pt VI, Line 11b have arisen, the e-file authorization form is signed Pt VI, Line 11b by an officer and Form 990 is electronically filed. Pt VI, Line 12c Section B: The conflict of interest policy is reviewed Pt VI, Line 12c on an annual basis and any potential conflicts of Pt VI, Line 12c interest that might exist are to be brought before the Pt VI, Line 12c Board of Directors. Pt VI, Line 19 Section C: All documents requiring public disclosure Pt VI, Line 19 by the Internal Revenue Service are made available Pt VI, Line 19 upon request for the same period of disclosure set Pt VI, Line 19 forth in Section 6104(D). Culinology Education Foundation 330 N Wabash Ave St 2000 Chicago IL 60611 901139071 Educational Scholarships IL 501(C)(3) Line 11 false false false false false false false false false false false false false false false false false false false false