Who We Are
John Kinsella
CMC, CCE, WGMC, AAC
ACF National President
"The Authority on Cooking in America"
The American Culinary Federation, Inc. (ACF), a professional,
organization for chefs and cooks, was founded in 1929 in New York city
by three chefs' organizations: the Societe Culinaire Philanthropique,
the Vatel Club and the Chefs de Cuisine Association of America. Since
our inception, little has changed in our principal goals. We are an
organization based on promoting the professional image of American chefs
worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the
position of the executive chef from service status to the professional
category in the U.S. Department of Labor's Dictionary of Official
Titles.
Since this change, the culinary industry and our organization has
grown tremendously. In fact, ACF is the largest professional chefs
organization in North America. We are made up of more than 22,000
members that belong to more than 230 chapters in four
regions across the U.S.
We offer culinary
competitions, certification,
national
apprenticeship program, regional and national
events, magazines
and much more to help foster the growth of professional chefs and the
foodservice industry.
If you are not part of our elite group of chefs, I invite you to join
us and gain access to the best culinary resources
available.
See you in the kitchen,
John Kinsella, CMC, CCE, WGMC, AAC
ACF
National President
ACF Mission Statement