The American Academy of Chefs Elective Attainable Goals

Candidates must fulfill a minimum of 10 of 22 elective attainable goals prior to submission of application.

  1. A member of a national ACF or ACFEF approved committee for a full term (24 consecutive months).

  2. An ACF national convention or regional conference chair, co-chair or approved committee chair.

  3. A competing culinary team member, coach, or manager of an ACF or Worldchefs-recognized competition.

  4. A chapter president for two years, who has participated in the Board of Governors meeting for two years.

  5. An elected chapter officer for two years, other than president.

  6. A chair of an approved local chapter standing committee for two years.

  7. A chair or co-chair of a successful local, regional or national community service fundraising event (it must contribute and benefit continual improvements geared towards real-life gains).

  8. A host practical exam site administrator who successfully administers six local, regional or state certification exams approved by the ACF National Office.

  9. The sponsoring chef responsible for training and graduating any ACF registered apprentice who completes a full two- or three-year program.

  10. Graduated from an accredited culinary school or culinary arts program with either an associate’s or bachelor’s degree; graduated from an ACF apprenticeship program or an internationally recognized school or apprenticeship program.

  11. Voluntarily participated in local, regional or national culinary demonstrations within the past 10 years.

  12. A host-site chairman or co-chair who administers, organizes and executes a successful ACF regional-level culinary competition that has been approved by the ACF National Office.

  13. Voluntarily served as the chair of an advisory board or served as a member of the board of trustees for a local culinary program other than the applicant’s place of employment.

  14. A recipient of a local ACF Chapter Chef of the Year or a local ACF Chapter Chef Professionalism Award.

  15. Participated as a chair or co-chair of an ACF approved Accreditation Educational Facilities Site Visitation. Four separate visits are required.

  16. A chair or co-chair of a culinary art salon, cold-food competition or hot-food competition that has been pre-approved by the ACF National Office or Worldchefs.

  17. Winner of an ACF or Worldchefs gold, silver, or bronze medal in a culinary competition.

  18. Participated and served as an ACF approved certification evaluator in six documented practical examinations.

  19. An ACF-certified culinary judge.

  20. The executive chef or executive pastry chef who is indicated on a featured “Gastronomique Menu,” the menu of an Academy dinner, Les Amis d’Escoffier dinner, Chaîne des Rôtisseurs dinner, or any Academy-style dinner.

  21. A recipient of an ACF regional or national award, such as Chef of the Year, Chef Professionalism, President’s Medallion, etc.

  22. Responsible for bringing into the ACF within the last 10 years at least 10 new professional culinarians who are active national and chapter members.