Who We Are
The Standard of Excellence for Chefs
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 Société 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 have grown tremendously.
ACF is now the largest professional chefs’ organization in North America. We are made up of more than 14,000 members belonging to more than 170 chapters in four regions across the U.S. Today, ACF is the leader in offering educational resources, training, apprenticeship, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive culinary certification program in the world. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international competitions.
We also offer regional and national events, print and digital publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
American Culinary Federation Strategic Plan
The strategic plan (1.1 MB) was developed by the Board of Directors of the ACF with input from ACF’s national office and contains initiatives and action items to move the organization forward from 2018–2023.
American Culinary Federation Vision
To be the leader in professional and personal development for the culinary community, while promoting current culinary techniques and preserving the history and skills of our craft.