The American Culinary Federation (ACF) was formed in New York City in 1929. Three groups (the Societe Culinare Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America, which are all still active) came together to form what is now the largest organization of chefs in North America. Since 1927 the core principals of the ACF have not changed. The group was formed on the basis of promotion the professional image of American Chefs worldwide through education at all levels of the profession.
The ACF is currently comprised of 20,000+ members who make up 4 regions with a combined total of 200 chapters in North America.
The ACF is the industry leader in education, through apprenticeships, and accreditation in both Culinary Arts as well as Pastry Arts. We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry.
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.