The Authority on Cooking in Central New York

The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York city by three chefs’ organizations: the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles.

Since this change, the culinary industry and our organization have grown tremendously. In fact, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members that belong to more than 225 chapters in four regions across the U.S. Today, the ACF provides accredited educational programs, certifications, competitions and networking designed to enhance professional growth for all current and future chefs and pastry chefs, our mission.

We offer culinary competitions, certification, national apprenticeship program, regional and national events, magazines and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our elite group of chefs, we invite you to join us and gain access to the best culinary resources available.

American Culinary Federation Mission

The American Culinary Federation provides accredited educational programs, certifications, competitions and networking designed to enhance professional growth for all current and future chefs and pastry chefs.

American Culinary Federation Vision

To be the leader in professional and personal development for the culinary community, while promoting current culinary techniques and preserving the history and skills of our craft.