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Category: Chef Associations
British Columbia Chef’s Association was formed in 1958 and is a member of WACS (World Association of Chefs Societies). It is dedicated to the education of junior members and to upgrading the skills of regular members. Other activities include dinners, picnics, a President’s Ball, apprentice competitions, culinary events and more. The homepage of the website features a current events section called “Fresh Out of the Oven.” Also on the website is a list of Board members and photographs. Board members serve two-year terms.
There is a link to the Junior member webpage and information about becoming a member at either National Chef, Junior Chef, or Associate levels. The names of members and their level of membership is also on the British Columbia Chef’s Association website. The events section lists upcoming events and competitions (including golf tournaments). Users to the website can sign up for the official British Columbia Chef’s Association newsletter. The Shop sells various articles such as pins with the BC Chef’s insignia and copies of their cookbook called Hot Chefs, Fresh Plates. The media section has photographs of recent events such as the Annual Canadian Culinary Association meetings. The British Columbia Chef’s Association also has a Careers section with jobs available and information about posting a position.
The Egyptian Chefs Association aims to improve the quality and standards of their members
The Chef Association of Malaysia represents chefs and cooks in the Malaysian hospitality world.
The British Culinary Federation is now one of the largest chef associations in the United Kingdom
The US Personal Chef Association regulates and assess its own profession.
Singapore Chefs Association is one of the largest chef associations in Asia.
The Welsh Culinary Association promotes excellence in the art of professional cookery in Wales
The All Japan Chefs Association was formed in 1959 and has over 25,000 members.
The IACP is a nonprofit organization that provides continuing education and development for members of the culinary p ...
