Scholarships
The American Culinary Federation Education Foundation, with the support of the American Academy of Chefs (AAC), is pleased to offer a limited number of scholarships annually to students:
- Apprenticeship program - up to $1,500
- Certificate programs - up to $1,500
- Post-secondary degree programs - up to $2,500
Thank you to our members and partners who generously donate funds. In addition to general scholarship donations, the following funds support our scholarship offerings:
- AAC Andrew Macrina Scholarship
- AAC Balestreri/Cutino Scholarship
- AAC John Kacala Scholarship
- AAC Ray & Gertrude Marshall Scholarship
- Chef Chris Neary Scholarship
- Linda Cullen Scholarship
Chef Chris Neary Scholarship Fund
In memory of Christopher Neary, CEC, CCA, AAC, HOF.
In establishing this scholarship, Chef Neary’s family and friends wish to recognize Chef Neary’s passion
to continued education for culinary students.
A member of the American Culinary Federation since 1993 and the ACFLI since 1995, Chef Neary has
been on the Board of Directors since 2000 and served three terms as President of the Long Island
Chapter.
Chef Neary was the culinary force behind some of Long Island’s finest restaurants, receiving top reviews
from the New York Times and Newsday. In 2004, he was awarded the American Culinary Federation
Long Island’s top honor: Chef of the Year. More recently, Chef Neary was honored with the Presidential
Medallions from Chef John Kinsella CMC, AAC and Chef Michael Ty, CEC, AAC.
In addition to his accomplished career, Chef Neary was continuously involved in local charity events,
assisting to raise culinary scholarship funds. Chef also dedicated his time to mentoring young culinarians
whom he held in high regard as the future of his profession.
To be considered for the Chef Chris Neary Scholarship fund, applicants must be:
- Active ACF student members
- From the Northeast region
- Under 25 years of age
- Accepted/attending post-secondary culinary school
ACFEF Scholarship Applications
Scholarship deadlines are April 30 and October 31 of each year.
Scholarship Applications for Specific Schools
Join the US Foods Scholars Program
ACF is partnering with US Foods to bring its US Foods Scholars program to the Art Institute of Atlanta,
Austin Community College, Johnson & Wales Denver and Wake Technical Community College.
The application deadline is August 9, 2019, and winners will be notified on August 23, 2019. Scholarship
funding may be applied beginning in Fall 2019.
If you are interested in applying or learning more about the program and eligibility, please visit
www.usfoods.com/scholars.
Professional Development Grants
Grants will be awarded on a competitive basis to exemplary working culinary professionals who wish to update their skills through continuing education. Grants will be awarded based on availability of funds throughout the year.
National Organization Sponsored Scholarships
Women Chefs & Restaurateurs - Global scholarships for culinary and hospitality professionals.
Online Scholarship Resources
ASU Online - Offers a checklist for student success.
Resources for First Generation College Students.
FastWEB - Provides access to a database of more than 400,000 private sector scholarships, fellowships, grants and student loans.
Fiscal Tiger - Provides definitions on all things student finance related.
Scholarship Experts - Helps students and parents find free scholarships to pay for college.
Chegg - Matches students with scholarships.
A guide to debt free college degrees.
A guide to online college financial aid.
A guide to college perks.
Student Loans Guide - Guide to help incoming and current college students navigate the confusing process of student loans.
Useful Tips to Save You from Stressing Out in College.
Coping with Stress in College - A comprehensive guide about coping with stress in college from Western Governors University.
Scholarship Resume Guide - tips and templates for writing scholarship resumes.
Questions
For more information, please call (800) 624-9458, ext. 254, or e-mail scholarships@acfchefs.net.