The American Academy of Chefs American Academy of Chefs Culinary Hall of Fame™ Criteria

There are two opportunities to be inducted into the American Academy of Chefs Culinary Hall of Fame™:

Inductee Requirements

Candidate must be

  • Of exemplary character; contributing no less than 30 years to the betterment of the culinary profession.
  • A professional chef.
  • A member of the American Culinary Federation.
  • At least 62-years-old and retired from full-time work. Exception: a person who is not quite 62-years-old and is disabled or deceased and has contributed many years to the culinary profession.

Selection Process for Inductees

  • Candidate must be sponsored by a chapter President or a national officer with a letter of sponsorship explaining the applicant’s exemplary achievements and contributions that would qualify the candidate.
  • Candidate cannot solicit fellowship into the American Academy of Chefs Culinary Hall of Fame™.
  • An in-depth biography must be submitted and accompany the mandatory requirements along with two 5″×7″ B&W or color photos in culinary attire and toque taken within the past year.
  • The American Academy of Chefs Culinary Hall of Fame™ medal and certificate of honor will be presented to the recipient during the ACF National Convention at the Annual Academy Dinner.
  • An inductee need not be present for acceptance if he or she is physically unable to do so. Presentations may be made by a regional director at the inductee’s local chapter or at a regional conference.
  • Upon being inducted into the American Academy of Chefs Culinary Hall of Fame™, the recipient will become a lifetime Fellow of the AAC.
  • The AAC National Office will place a plaque with the recipient’s name and year of induction on the American Academy of Chefs Culinary Hall of Fame™ Wall.
  • There will be maximum of no more than three inductees into the Culinary Hall of Fame in any one year, except posthumously. A simple majority vote by the American Academy of Chefs Culinary Hall of Fame™ Committee will be needed to approve a new inductee.
  • All voting will be by secret ballot. No ballot can be challenged.

Voting Process for Inductees

  • Copies of all applications and biographies will be sent to the American Academy of Chefs Culinary Hall of Fame™ Committee in January of each year, allowing ample time for review.
  • A teleconference will be scheduled in early February of each year for review of all candidates. Notice of the teleconference will be sent to all American Academy of Chefs Culinary Hall of Fame™ Committee members. It is required that confirmation of participation be made to the Foundation Coordinator.
  • Ballots with the names of candidates will be mailed to the fellows of the American Academy of Chefs Culinary Hall of Fame™ committee for their votes. Their votes may be cast for two, one or none. The two nominees with the simple majority of votes will be inducted into the American Academy of Chefs Culinary Hall of Fame™.
  • In the event that there is a tie vote for two candidates, the names will appear on a second ballot. The American Academy of Chefs Culinary Hall of Fame™ committee will be asked to vote for only one in order to establish a tie-breaker.
  • If a candidate is not successfully selected in any one year, his or her application will be reviewed the following year. If the candidate is not successfully selected a second time, the application is then removed from further consideration.
  • All completed ballots will be mailed directly to the national office. The Foundation Coordinator will send notice of the voting results of the American Academy of Chefs Culinary Hall of Fame™ Committee to the candidate sponsors.
  • The Foundation Coordinator will send notice of the induction process to the selected candidates.

Honorary Inductees Requirements

Candidate must

  • Have been involved in a culinary-related field or culinary profession 30 years or more.
  • Be a person of exemplary character.

Selection Process for Honorary Inductees

  • Only one Honorary Culinary Hall of Fame fellow may be accepted in any one year.
  • Honorary Culinary Hall of Fame candidates shall be selected from the AAC fellowship or the field of related culinary profession.
  • Honorary Culinary Hall of Fame recipients will be recognized during the ACF National Convention at the Annual Academy Dinner.
  • A chef honored in the Honorary Culinary Hall of Fame will receive a medal.
  • An in-depth biography of the recipient must be submitted and accompany the mandatory requirements; also two 5″×7″ B&W or color photos in culinary attire and toque taken within the past year.
  • An inductee need not be present for acceptance if he or she is physically unable to do so. Presentations may be made by a Regional Director at the inductee’s local chapter or at a regional conference.
  • The AAC National Office will place a plaque with the recipient’s name and year of induction on the Culinary Hall of Fame Wall; and a book with the recipient’s name and biography will be displayed in the same office.
  • The selection of an inductee into the Culinary Hall of Fame must be by a majority vote of the Selection Committee.
  • Honorary Culinary Hall of Fame candidates will be discussed and voted upon by verbal ballot during the annual February Culinary Hall of Fame Committee teleconference.