The American Culinary Federation, Inc. (ACF) is a professional organization for chefs and cooks. The ACF was founded in 1929 in New York by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since its founding, the ACF’s principal goals have been mostly unchanged. They’re an organization based on promoting the professional image of American chefs worldwide. They do this through education of culinarians at all levels.

In 1976, the ACF changed the culinary industry when it was successful in changing the position of the executive chef from service status to the professional category, according to the US Department of Labor Dictionary of Official Titles. Since this change in the profession’s definition, the culinary industry and the organization have grown a lot.

The ACF’s mission is to be the standard of excellence for the culinary industry, advancing and promoting professionalism, leadership and collaboration.

Restaurants that offer healthy, made-from-scratch dishes may qualify to become an ACFEF Culinary Medicine Approved Kitchen (CMAK).

Become a member of the American Culinary Federation

To see if you qualify for membership, click here to view the ACF Membership page.

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American Culinary Federation ACF

American Culinary Federation ACF

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