Join Us in Kansas City

2014 ACF National Convention

July 25–29, 2014

Whether you are a seasoned professional chef or a student new to the kitchen, the 2014 ACF National Convention offers something for everyone. Mark your calendars and get ready for this amazing convention in Kansas City, Mo.
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Embrace Your Future
Culinary Resources

Chefs to Embrace a Sustainable Future at ACF National Convention

Register Now Chefs, cooks and foodservice representatives will convene in Kansas City, Mo., July 25–29, for the 2014 ACF National Convention. Focusing on embracing a sustainable future, the convention will provide a variety of opportunities to help chefs grow professionally and personally with educational sessions and demonstrations that strengthen skills, inspire careers and build a legacy for professional chefs through sustainability. It is going to be five fun-filled days with demonstrations from the Food Network’s Vic “Vegas” Moea, renowned chef Homaro Cantu of the Michelin-starred Moto in Chicago, and more. Watch the video, below, and view the online schedule to see the exciting lineup of presenters.

In The News

Worldchefs Congress a Success for U.S. Chefs

Scott Ryan, CEC, AAC, of ACF Cleveland Chapter Inc., and Reilly Meehan, a national ACF member, both received first runner-up in the world finals for the Global Chefs Challenge and the Hans Bueschkens Young Chefs Challenge, respectively, at the 2014 Worldchefs Congress in Stavanger, Norway, July 2–5. In addition, ACF Caxambas Chapter of Naples & Marco Island member Claudio Ferrer, CCE, was elected continental director for the Americas and Victor Kendlehart, CC, a national ACF member and president of ACF Young Chefs Club, was selected to work with top chefs in South Africa. Read More

ACF Chef to Chef Summer Membership Contest

Recruit new members to ACF and reap the rewards by gaining discounts on your membership and being eligible for top incentive prizes! Learn more PDF about the contest and help ACF grow.

New Benefits Added for ACF Members

ACF continues to add member benefits through the ACF Members Advantage Program from car rental discounts at Avis and Budget Car Rental, and hotel discounts at Red Roof Inn, Motel 6 and select Wyndham Hotels, to discounts at Office Depot and offers from T-Mobile.

Vegalene® Food Release Sprays Stand Up to Chefs Tests

Par-Way Tryson’s Vegalene® Food Release Spray, Vegalene® Allergen Free Food Release Spray and Vegalene® Buttery Cooking Spray have been awarded the ACF Seal of Approval after extensive testing to evaluate the products. Read More

Social Media Survey

ACF is looking for input from chefs and foodservice professionals about how they use social media. Take the survey and share it with other culinary individuals. Individuals completing the survey may enter a drawing to win ACF merchandise.

ACF Receives Accreditation for Fourth Certification

ACF’s Certified Culinary Educator® credential has received accreditation from the National Commission for Certifying Agencies. This is the fourth ACF certification to receive accreditation. Read More

ACF Chefs to Represent the Americas in Global Competitions

Scott Ryan, CEC, AAC, and Reilly Meehan will face off against some of the best culinary talent in the world during the Worldchefs Global Chefs Challenge and the Hans Bueschkens Young Chefs Challenge, respectively, during the Worldchefs Congress 2014. Read More

WACS Congress to Convene in Norway

The Worldchefs Congress takes place July 2–5 in Stavanger, Norway, and provides culinarians an array of professional-development opportunities, networking and competitions. Learn More

Ingredient of the Month: Kiwi

Kiwi is considered a super fruit with a range of health promoting nutrients and is source of fiber and enzymes that aid in digestion. Learn more, including recipes for a California Kiwi Sandwich and Kiwifruit Vegetable Medley.

Join ACF on Facebook, Twitter and LinkedIn

Join ACF on Facebook, Twitter and LinkedIn to find out about exciting opportunities, industry updates and more. Share your news, thoughts and views with more than 44,300 professional chefs, foodservice executives and culinarians.