Did you say Culinology?

Nowadays, in several fields such as the culinary training one, we hear many new expressions, new studies, new sciences. Today, at Chef Academy, we have decided to look at the term Culinology. What is this new word and where did it come from? Is it another complicated invention from a couple of researchers? We have decided to research further to know more. The term “culinology” is not as new as it first seems. As far as we know It was first used in the year 2000 by the 1st president and founder of the Research Chefs Association, Winston Riley. It was the combination between the words “culinary” and “technology”, that means in other terms, the convergence between culinary art and technologies, such as communications, chemistry, or philosophy for example. This is a culinary art study with a scientific point of view.

The word “culinology” appears after analysis made by Winston Riley to know the courses that were required for a culinary art degree and a food science degree. We can actually see that today, lots of institutional programmes join the disciplines of a professional chef and the ones of a food chemist. This new science allows to add a scientific approach to the taste or the texture of a product, or of a recipe, in order to respect, and improve, the nutritional requirements we must follow on the actual global market. Those scientist chefs have to maintain quality while remaining competitive and inventive. They have to improve the food making the taste better, the aspect better and making Here are the aims of these new scientists chefs: push the limit of what people expect from food they eat in a restaurant or purchase in any supermarket. If you would like to mix science and culinary art too, please have a look to our professional training for chefs “Hospitality Management and Advanced Food Science”, and become maybe one 

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Chef Academy of New York

We proudly introduce our Academy for Chefs opening in New York! In a warm and pleasant atmosphere, we are ready to teach you how to become a professional chef and how to adapt to any type of catering environment.

Our programs are of great value and are oriented to highlight skills, custom techniques, team management, and much more!

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Chef Academy of New York

Chef Academy began in Italy in 2007. We then opened in London in 2012. Due to high demand and huge success, we are now expanding to the US. We are the one of the leading professional training academy's for Head Chefs, Pastry Chefs and Restaurant Managers.
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