Links
Category: Chef Associations
The American Culinary Federation (ACF) was founded in 1929 and was formed by the merger of the Chef de Cuisine Association of America, Societe Culinaire Philanthropique, and Vatel Club. It has 230 chapters and over 20,000 members across the United States and is known as “The Authority on Cooking.” The mission of the American Culinary Federation is to create a fraternal bond among culinarians and to make a positive difference through education, apprenticeship, and certification. For example, as a result of ACF efforts, the Department of Labor changed its definition of Chef from “domestic” to “professional” status. The American Culinary Federation is a member of WACS (World Association of Chefs Societies).
Some of the benefits of belonging to the Federation include discounts on a number of culinary related goods and services, a subscription to The National Culinary Review, the opportunity to participate in competitions, and continuing education opportunities. The website provides an online membership application. On the education link, users can find information about certification, apprenticeships, accreditations, scholarships, and educational programs, including eCulinary, an online professional development portal.
The American Culinary Federation sponsors many events, on the national and on the local level. Those events are listed on the website. The ACF programs section provides links to the American Academy of Chefs, the honor society of the American Culinary Federation; the ACF Culinary Team, the Chef and Child Foundation, and others. There is also a career center with job postings.
The Canadian Culinary Federation is the largest association of cooking professionals in Canada.
Research Chefs Association is the premier source of culinary and technical information for the food industry.
Scottish Chefs wanted a federation separate and not connected with the rest of Britain
Euro-Toques International is headquartered in Brussels and was founded in 1986 by Pierre Romeyer along with Paul Bocu ...
The South African Chefs Association is the recognized authority on food in South Africa.
The All Japan Chefs Association was formed in 1959 and has over 25,000 members.
The New Zealand Chef Association sponsors lectures, catering exhibitions, and cooking competitions.
British Columbia Chef’s Association was formed in 1958 and is a member of WACS
