"The Authority on Cooking in America"
American Culinary Federation (ACF) is the largest professional chefs' organization in North America...
Established in 1929, ACF is the result of three chefs' associations
in New York--Chef de Cuisine Association of America, Societe Culinaire
Philanthropique and Vatel Club--and their combined visions.
ACF is comprised of more than 230 chapters and 20,000 members
across the United States, and is known as "The Authority on Cooking
in America."
The mission of ACF is to make a positive difference for culinarians
through education, apprenticeship and certification, while creating
a fraternal bond of respect and integrity among culinarians everywhere.
In 1976, the United States Department of Labor upgraded its definition
of chef from the designation of domestic to professional, as a result
of an ACF initiative.
ACF offers the following...
ACF holds the presidium for the eight-million-strong World Association
of Chefs Societies (WACS) through 2007...
WACS is a global network of chefs associations first founded in October 1928
at the Sorbonne in Paris. Today, the organization comprises 75 official
chefs associations. WACS is a non-political, professional organization
dedicated to maintaining and improving the culinary standards of global
cuisines. These goals are accomplished through education, training
and professional development of international membership.
As an authority and opinion leader on food, WACS represents a global
voice on all issues related to the culinary profession. It is managed
by an elected presidential body consisting of the president, vice
president, treasurer, secretary general, and ambassador, and honorary
president, as well as a board of continental directors that oversee
various regions of Asia, Northern, Central, and Southern Europe, Africa,
the Pacific and the Americas. A separate committee manages all culinary
competition-related affairs. For more information, visit www.wacs2000.org.
