The Evolution of ACF
Celebrating 97 Years of Culinary Excellence
In1929 ACF was founded by three New York-based Chefs’ Associations. Under the leadership of ACF’s first President Charles Scotto, the Chefs De Cuisine Association, the Societe Culinaire Philanthropique and the Vatel club joined forces to create the foundational American Culinary Federation. The Epicurean Club of Boston founded in 1894 and hailed as the oldest Chefs club in the country joined ACF in 1930, while other chefs associations came into the fold, representing an important pallet of diversity of talents, traditions and backgrounds, while marking a period of growth for the fledgling federation, first incorporated in March of 1930 and then registered in the State of New York in July of 1960. A proposed bylaw change, challenging the independence of some, caused the Societe Culinaire Philanthropique to leave the alliance in 1957, followed in 1958 by the Chefs de Cuisine of America and in 1959 by the Vatel Club choosing not to remain as chapters of ACF.
In 1930 ACF by-laws were established, focusing on professionalism, education and community service.
These were turbulent times. On Oct. 29, 1929, “Black Tuesday,” the stock market crashed, ushering in the Great Depression, followed later by the onset of WWII. In 1939, the first Culinary Congress was held at the Waldorf Astoria Hotel, and in 1950 the first official National convention took place in NYC, both with officers but without chapters in attendance. At the 1955 convention in Pittsburgh, ACF transitioned to a single national body with regional chapters, and the formation of the American Academy of Chefs was formally approved by the delegates. The first Culinary Olympic Team of 1956, representing ACF, was sponsored by the American Academy of Chefs, launching many years of successful US participation. Fast-forward to 1988, when the US Team achieved the number one global culinary ranking. President Berard announced the copyright of the Culinary Review, first published in 1932, which in 1977 became known as the National Culinary Review, a monthly publication dedicated to the advancement of the culinary profession in America.
An editorial in 1932 (Volume 1, No. 2) by Edward Panchard, editor, called the Culinary Review “a symbol of emancipation, discarding old traditions by a newborn generation”
Other milestones in the early ’70s included the establishment of the Certification program, followed by the apprenticeship initiative. ACF forever changed the culinary industry by successfully lobbying the US Department of Labor to change the status of chefs from domestic servants to the professional category. The first Certified MasterChef program’s demanding 10-day examination, held in 1981 at the Culinary Institute of America, has over the years certified 72 Master Chefs/Master Pastry Chefs. The effort toward professionalization saw the hiring of the first full-time National Director in 198 and the opening of ACF’s first headquarters in 1982. In the same year, the ACF Chefs and Child Foundation was formed to promote nutrition education in elementary schools across the country. Breaking the proverbial ceiling, Lyde Buchtenkirch achieved distinction by becoming the first woman elected to the American Academy of Chefs, the first to participate and win a gold medal at the Culinary Olympics, and, to date, the first woman to earn the distinguished title of Certified Master Chef. The Strategic Plan of 2001 added new levels of certification, and the newly formed Women’s Task Force in 2016 are among the major accomplishments of the organization.
Our Mission
At the 1955 Pittsburgh Convention, President Pierre Berard articulated his vision for an Honor Society, and the AAC was born. He proclaimed ACF’s inaugural mission, focused on unifying the culinary profession through inclusion, harmony, and understanding. He identified education, professionalism, and dedication to advancing the culinary profession in service to the food industry and the Nation as essential components of the future ACF.
Today’s Mission:
Founded in 1929, the American Culinary Federation (ACF) is the leading professional organization for chefs and culinary leaders in North America. We are committed to elevating the culinary profession through education, apprenticeships, certification, competitions, and community service, while shaping the future of foodservice and hospitality.
Early Challenges
Facing economic, geopolitical, and organizational realities
In 1939, the first Culinary Congress was held at NYC’s Waldorf Astoria Hotel, a precursor of today’s National conventions. Emerging from a 16-year dormant period before, during and after World War II, ACF in 1953 had to regroup as it faced rebuilding the current and accommodating new membership growth. Organizational growth and development in the absence of today’s technologies, such as computers or other digital devices, was severely limited in coordinating the activities of an ever-growing national organization. Aside from the monthly Culinary Review and interactions among the elected officers, effective communication seldom reached all members.
Strategic Mergers, Industry Partnerships and Affiliations
Driving Membership and Financial Stability
Three major associations, the Professional Culinary Association of America, the American Institute of Chefs, and the American Culinary Federation dominated the landscape, competing for membership, financial and organizational growth, and professional dominance in the field. It It became clear that survival depended on consolidating the three associations into one entity, positioning ACF as the largest and only viable Chefs Association in the country.
Mergers of the period between 1960 and 1979 were significant and relevant to the ACF’s historical journey. They illustrate how the ACF, as a national organization, faced many contenders/usurpers vying for recognition as the authority in the culinary field at a time when the ACF was extremely vulnerable. Thanks to the leadership during that time, ACF fended off those competing chef organizations and united them through negotiations and reasoning, identifying the unity of all American Chefs as the central goal. ACF’s established and officially recognized Apprenticeship and Certification programs became its primary competitive advantage that other organizations sought but could not offer to their membership. Thus, they were eager to join ACF.
Meeting of the American Institute of Chefs (AIC) and ACF
Consolidation of Chefs’ Associations into ACF
In 1964, President Rossel presided over a negotiated merger between the American Institute of Chefs and the ACF, drafting new bylaws to accommodate the merger, which was not consummated at that time. After three previous attempts, the delegates of the American Institute of Chefs affirmed, by a 181/48 vote, to merge its 34 branches with the ACF. The conditions included that the current AIC board would also be appointed to the ACF board and that the Golden Toque remain a separately incorporated entity. Despite having reached an agreement, the merger was never executed until a renewed effort proved successful, when in 1977 the outgoing and incoming Presidents, Richard Bosnjak and Ferdinand Metz, signed the agreement with the AIC’s President, Tom Walsh, and Dr. Kurt Hoeningsberg. As a result of the merger, the ACF not only triumphed but also grew, while the AIC transferred its members and 34 branches, along with its ownership of its newsletter, “The American Chef,” to the ACF.
Merging of the Professional Culinary Association of America (PCAA) with ACF
Bringing another Competitor into the ACF Fold
In 1979, ACF President Metz and Richard Bosnjak, Board Chair, signed the merger agreement, which made the PCAA, the last professional chef organization established in the 1960s, compete with ACF for members and sponsors. Facilitating the negotiations required ACF to prepay the prorated membership dues of $3,000 for 450 PCAA members to join ACF. This merger not only marked a period of growth for the organization but also established ACF’s future as the dominant professional chef organization in the United States. That, coupled with all other accomplishments, exemplified the resiliency and tenacity of ACF. It not only increased ACF membership but, moving forward, established ACF as the leading authority on food in America and defined ACF as the primary provider of membership services and industry representation.
Industry Partnerships
Sharing many goals with industry organizations, ACF developed strategic alliances to strengthen its role and influence in America’s broader food and hospitality industry. Having positioned itself as an essential partner through the apprenticeship and certification programs, ACF helped set necessary standards for food safety and quality and produced a reliable source of skilled professional chefs, supporting the efforts and growth of the above-mentioned organizations.
ACF entered a key partnership with the National Restaurant Association, creating the NRA/ACF Foundation, which supported the US Culinary Olympic teams of 1980 and beyond, resulting in a financial and public relations benefits.
Similar partnerships, focused on enhancing influence and professional recognition, were established with the Club Managers’ Association of America, the Research Chefs Association, and other relevant industry groups, but over time those relationships suffered from a lack of stewardship, if not neglect.
Finally, it shows that ACF’s long-term success was not accidental—it stemmed from deliberate consolidation, strategic negotiation, and programmatic leadership. The mergers of the 1960s–70s were decisive in transforming ACF from a vulnerable organization into the central authority for culinary professionals in America.
ACF Leadership - The Presidents
Charles Scotto, HOF *
1929 – 1937
First President of ACF, Chef Scotto projected his vision to unite American Chefs, which was accomplished by convincing the Societe Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association to unite under the banner of the American Culinary Federation. This represented a significant accomplishment, given the fact that he had to deal with chefs from different economic, cultural, linguistic, national and professional backgrounds. An early protégé and most favorite pupil of the legendary chef August Escoffier Chef Scotto relied on his credentials to accomplish this unification. During the period of 1937 – 1953 ACF was not represented by a president, as Joseph Donon of the Societe Culinaire Philanthropique administered ACF in his position as General Secretary.
Paul Laesecke, AAC, HOF*
1953 – 1954
Chef Laesecke was elected the second ACF President, following the dormant period of post-World War II. He was instrumental in revitalizing the organization after almost two and one-half decades of inactivity. Along with Pierre Berard and Peter Perrini he created the American Academy of Chefs, ACF’s Honor Society, which he guided as its second Chair from 1965 – 1971. President Laesecke used his extensive travels as the H.J. Heinz Corporate Chef to promote ACF on the international stage, which ultimately led to ACF’s membership in the World Association of Chefs (WACS).
Pierre Berard, AAC, HOF*
1954 – 1956
Chef Berard introduced his vision for an apprenticeship program and encouraged ACF members to serve food, industry, and the nation. He was a significant figure in American culinary history for bringing the “Golden Toque” society to the U.S. He championed advocacy for our profession, culinary standards, and educational opportunities, significantly influencing professional chef organizations in the mid-20th century.
In essence, Chef Pierre Berard was a foundational leader who helped shape the American culinary landscape through his dedication to professional standards and honorary societies. In In 1950, Chef Berard co-founded the American Academy of Chefs with Paul Laesecke and Peter Berrini.
Eugene Ertle, HOF*
1956 – 1959
Presided over the 1956 Convention in Boston, which adopted the new ACF constitution and the formation of regional Vice Presidents, The AAC under a federal charter advocated for representation, independent financial structure and a new committee for Culinary Exhibits. Chef Ertle also was a founder of the International Chefs’ Association.
Peter Berrini CEC, AAC, HOF*
1959 – 1960
In 1954, Peter Berrini, AAC, HOF delegate from Boston, was charged with the responsibility of organizing the Academy, whose bylaws were printed in 1955
1955, the American Academy of Chefs proposed bylaws were printed in the August Culinary Review and the same year Chef Berrini was elected as the first Chairman of the AAC.
September 2–4,1955, the ACF National Convention was held in Pittsburgh, where the delegates unanimously voted to establish the American Academy of Chefs. Peter Berrini, AAC, HOF was elected as the first Chairman of the Academy.
C. Orby Anderson, CEC, AAC, HOF*
1960 – 1962
Prior to taking on the presidency of ACF, Orby Anderson served as the 1968 Chair of the ACFEI.
Willy Rossel, AAC, HOF*
1962 – 1964
In 1964, President Rossel negotiated a merger between the American Institute of Chefs (AIC) and the ACF, but it was not finalized at that time. (For more details, see the mergers section.) Chef Rossel improved ACF’s financial status during his term by soliciting membership contributions, and he secured a Statler Foundation grant to fund the apprenticeship/training manuals. He also captained U.S. teams in international competitions.
John Bandera, CEC, AAC, HOF*
1964 – 1967
President Bandera inherited an association that still suffered financial problems and was able to bring it back to stability. Chef Bandera continued the effort to bring separately existing chefs affiliates under the ACF umbrella, as he resurrected the Escoffier Society, which lay dormant for years and he also led the Golden Toque as Grand Commander.
Jack L. Sullivan, CEC, AAC, HOF*
1967 – 1973
Chef Sullivan, Executive Chef at Disneyland Hotel, served as team manager for the 1968 and 1972 ACF National Culinary Teams. He continued to build the organization, and when he took over the presidency, ACF had 16 chapters, compared with 57 when he left the office.
Amato Ferrero, CEC, AAC, HOF*
1973 – 1975
He was viewed as a peacemaker, and he tried to cultivate connections with other countries, including the Canadian Federation of Chefs, led at that time by its President Hans Bueschkens.
Richard Bosnjak, CEC, AAC, HOF*
1975 – 1979
Chef Bosnjak rallied the Pittsburgh Chefs Association to support their newly developed Certification and Apprenticeship programs, both of which were introduced locally, regionally, and finally nationally. He became one of America’s first CECs and one of the first chefs to take on apprentices. During his tenure, certification and apprenticeship flourished and were recognized as the most effective programs of their kind in America. Chef Bosnjak also became the Team Manager for the 1976 Culinary Team, a monumental achievement that tied France for overall third place in this global competition. Chef Bosnjak was instrumental in seeking public and governmental recognition for the culinary profession, which in 1977 led to the historic acknowledgment by the US government that chefs are professionals. In March 1977, President Bosnjak signed an agreement with the then US Secretary of Labor Ray Marshall, securing a $625,000 grant to implement the apprenticeship program on a national level. In 1993, Richard Bosnjak was elected AAC Chair and served with Hartmut Handke, CMC, as Secretary/Treasurer until 1995.
Ferdinand Metz CMC, AAC, HOF, HBOT
1979 – 1983.
During President Metz’s term ACF benefitted significant growth absorbing two national, chefs’ associations.
First, and despite three previous unsuccessful attempts, President Metz signed the merger agreement that brought the American Institute of Chefs into the ACF fold.
In 1979 a second merger agreement, negotiated by the administration and signed by Chef Metz made the Professional Culinary Association of America (PCAA) and the Professional Institute of Chefs (PCAA), the last major professional chef organization, no longer competing with ACF for members and sponsors.
As ACF President, Chef Metz oversaw the continued growth of the Pittsburgh-developed Apprenticeship and Certification programs, the construction of the first ACF-owned national headquarters in St. Augustine, FL, and the hiring of the first ACF National Director, L. Edwin Brown. Chef Metz was the Team Captain in 1976, which tied France for third place, and managed the 1980, 1894, and 1988 National teams to three consecutive World Championships. He also developed and implemented the Certified Master Chefs program in America. In 2004, Ferdinand Metz represented ACF as President of the World Association of Chefs Societies, directing the fortunes of this global chefs’ organization, which represents over 8 million culinarians. In 2022, the ACF/Metz Disaster Relief Fund distributed over $90,000 to culinarians affected by the devastating years of the 2020 COVID-19 pandemic.
Baron H. Galand, CEC, AAC, HOF*
1983 – 1987
He was instrumental in establishing the Culinary Competition Committee in 1983, setting standards and rules for ACF competitions and providing uniform, consistent standards for competitors and judges alike. He also established the Student Chefs of the Year award. In 1992, ACF named the Knowledge Bowl event in honor of President Galand
Jack F. Braun, CEC, AAC, HOF*
1987 – 1991
Chef Braun’s continued involvement with apprenticeship and certification cemented his tenure as an impactful ACF leader.
His tenure as ACF president ended a sixteen-year run of uninterrupted ACF presidencies, all representing the Pittsburgh Chefs’ Association (also jokingly known as the Pittsburgh Mafia). President Braun distinguished himself by focusing ACF on its charitable and social responsibilities, which led to the Chef and Child and Horizon 2000 initiatives. He also served on the NRA/ACF Foundation, raising awareness and funding for ACF Culinary Teams.
Keith Keogh, CEC, AAC
1991 – 1994
Keith Keogh served as President of the World Association of Chefs’ Societies (WACS) from 1992 to 1996. President Keogh led the Culinary Olympic teams, winning two Culinary World Cups in 1990 and 1994. During his administration, the Knowledge Bowl was inaugurated (later named the Baron Galand Knowledge Bowl), and wearing chef whites during the convention became an ACF trademark. Chef Keogh continued the Chef & Child program as its President.
John Folse, CEC, AAC, HOF, HBOT
1994 – 1995.
Beginning with John Folse, ACF changed to a one-term (1-year) presidency to support officers’ progression, which was in effect from 1995 to 2001 during the presidencies of Tim Ryan and Reimund Pitz. Convinced of its ineffectiveness, ACF reversed the change to a 2 + 2-year term(s), starting with Noel Cullen, which represents the current model.
As an accomplished speaker and nationally known author, Chef Folse represented ACF well beyond traditional lines. He forged new alliances and industry partnerships, and as a gifted entrepreneur, he used his presidency to promote Cajun/Creole cuisine and culinary education. He is widely noted for cultural promotion and global initiatives, including a visit to Moscow to introduce Cajun cuisine to Russia.
Tim Ryan, CMC, AAC
1995 – 1996
In 1996, under Chef Ryan's one-term leadership, ACF placed the ACFEI and the Chef and Child under a new umbrella organization, the ACF Education Foundation, while keeping the Team Foundation separate. Chef Ryan also captained the US Team that won the 1986 World Cup and the 1988 World Championship team at the International Culinary Olympics. He spearheaded a strategic plan, assisted by an outside consulting firm.
Reimund Pitz, CEC, CCE, AAC, HOT
1996 – 1997
Served only one year due to the newly adopted rotating process for presidents, after which he served a six-year term as Chairman of the Board. Chef Pitz also served as President of the Chef & Child Foundation, which raised over $188,000, making it the largest raffle in ACF history. He implemented the official Childhood Hunger Day, an event supported by 15 State Governors and held in over 100 cities. President Pitz also signed a cooperative agreement with the US Naval Supply System, which is still in effect today. He focused on recognizing all recipients of national awards and oversaw the implementation of the 1994 strategic plan, which was later shelved by a subsequent administration.
Chef Pitz presided over the 1996 convention, coordinated by Michael Ty, which set records for delegates (1,759) and trade show attendance (424 vendors) and hosted the first-ever Master Chef Challenge. During a period of internal challenges, President Pitz replaced the then-ACF Executive Director, Ricchetti, with Beverly Stuart as Interim Director and set new standards of conduct for national officers. During his term, Chef Pitz was credited with growth in chef and student memberships. He also oversaw and implemented the Food Safety program. In 2023, Chef Pitz was elected to serve as AAC Vice Chair, with Joe Aiello as AAC Chair.
Noel Cullen, CMC, AAC, HOF*
1997 – 2001
ACF returned to the two-term president model, judging that the previous one-term limit did not provide the necessary continuity. Chef Cullen was the first CMC and also held a PhD (Ed.E). Internal litigation and membership decline marked his four-year term. Chef Cullen moved the ACF Educational Institute, which included the ACF Accrediting Commission, to the national office and renamed it the ACF Education Foundation. Funds from the Horizon 2000 campaign were used to produce videos featuring ACF-certified chefs demonstrating basic skills
President Cullen also established connections with academic institutions, hosting several events at Boston University.
Edward G. Leonard, CMC, AAC, HOF
2001 – 2005
Under Ed Leonard’s dynamic leadership, ACF built a new headquarters in Jacksonville after selling the original, which was deemed too big and in need of repairs. One of the most significant and contentious initiatives was the implementation of mandatory practical testing at all levels of certification, piloted in Florida and then implemented ACF-wide. Another change implemented by Chef Leonard and Brad Barnes was revising the Chef of the Year criteria, which required a cook-off at the national level to earn this prestigious title. At the same time, ACF implemented the Pastry Chef of the Year program, as well as cooking competitions for the Educator of the Year and at the junior member level. President Leonard also oversaw the creation of a demo kitchen, which became the highlight of every convention thereafter. He established partnerships with the Research Chefs, the Club Managers Association of America, and the Personal Chefs’ Association. President Leonard hosted the first Afro-American Chefs’ Summit and recognized National Black History Month, followed by the Hispanic Summit as well. He implemented the Award of Excellence, recognizing private clubs, resorts, and restaurants. He also developed partnerships with the Ritz Carlton Hotels and Le Cordon Bleu as a focus point for each ACF convention. With sponsorship from Johnson & Wales, he established a “Student Mentoring” project at each national convention. Chef Leonard also developed an in-house 5-year plan and hired Dawn Jantsch as National Director, formerly of the National Restaurant Association. Texas Restaurant Association. President Leonard also managed the US Team, which won the World Championship in the Restaurant category at the Culinary Olympics in 2004 and the Culinary World Cup in 2006.
His team also won the American Culinary Classic, recognized as one of the four major global events.
John Kinsella, CMC, CCE, AAC, HOF *
2005 – 2009
Chef Kinsella fostered relationships with US military branches and started partnerships with several Caribbean countries. He discontinued regional conferences, which were deemed to be too expensive and overlapping the National convention.
As president, he promoted Heidi Cramb from membership to National Director.
Michael Ty, CEC, AAC, HOF*
2009 – 2013
Chef Ty served two separate terms as ACF president; his first term coincided with Vice President’s progression through all the Board positions. He has been credited with overseeing the organization’s financial turnaround and with his efforts to build industry partnerships. He was instrumental as a mentor and as a promoter of charitable initiatives and competition programs. Chef Ty was also credited with implementing a financial turnaround for ACF and building national and international partnerships.
Thomas Macrina, CEC, CCA, AAC, HOF, HBOT
2013 – 2017
Chef Macrina also served two terms as National President. In 2007, Thomas J. Macrina was elected as the American Academy of Chefs National Chair for 2007–2011, with Stafford T. DeCambra as National Vice Chair.
Stafford De Cambra, CEC, CCA, CCE, AAC
2017 – 2020
Chef DeCambra was elected after serving as Academy Chair. Chef DeCambra maintained his deep fondness for culinary competition; he served as mentor, coach, and manager of the ACF Youth teams and diversified the culinary competition committee. Chef DeCambra developed and published “INSPRE,” a compilation of chefs and competitors and the ways their mentors inspired them. Proceeds have been set aside for the ACF Youth teams’ participation in the Culinary Olympics.
Chef DeCambra resigned in 2020. At the time of his resignation, the COVID-19 pandemic temporarily shuttered many restaurants, making takeout and delivery a way for many foodservice operations to survive.
Tom Marina, the Chairman of the Board, assumed the presidency for the remaining year. Chef Macrina continued to hold both positions, since the bylaws would not allow DeCambra to assume the Board Chair position.
Stafford T. DeCambra, was elected as the AAC National Chair from 2011–2015 along with Mark G. Wright, as National Vice Chair.
Thomas Macrina CEC, CCA, AAC, HOF, HBOT.
2020 – 2021
During his term as ACF president, Chef Macrina led ACF through the COVID crisis. He instituted online learning and extensive educational webinars, all leading to ACF’s first Virtual Convention. Chef Macrina’s term also marked the adoption of a new strategic plan, which included the sale of the National Headquarters. The board voted to sell the National Headquarters, purchase a smaller building, retire debt, and reinvest in business-related needs.
He stabilized ACF through staff attrition, remote work, salary freezes, and reined-in discretionary spending. His administration launched the Chef’s Table, an online communications initiative. To combat the effects of the pandemic, Chef Macrina initiated a digital badge linked to a food safety training program.
Kimberly Brook Brown CEPC, CCA, AAC
2021 – 2023
Chef Brown was the first black woman and the first Pastry Chef elected as ACF president. During her 2-year term, she initiated the task force on Diversity, Equity, and Inclusion and oversaw the move to the new office. Unfortunately, unbeknownst to us, many historic records, diplomas, and trophies were discarded during the move.
Rene J. Marquis CEC, CCE, CCA, AAC
2023 –
After being elected to serve another 2-year term ending in 2027, Chef Marquis focused on restoring financial stability, membership growth, transparency, and positioning ACF for its centennial celebration
During his term, he removed the Executive Director and Finance Director for mismanagement under the previous presidents’ watch. He organized, facilitated, and paid off 1.2 million dollars of debt left by the last administration by implementing cost savings and a spending freeze. He also updated policies and procedures in the Operations Manuals and updated the ACF bylaws.
President Marquis initiated updating our financial systems and IT platforms.
Assisted by Chef Metz, he mediated an agreement between ACF and the American Master Chefs Order (AMCO), resulting in an improved relationship and a delineation of responsibilities for both organizations.
He also brought neglected members and sponsors back to the ACF and procured new kitchens and equipment donated for competition and convention.
President Marquis, the first military chef elected as ACF President, proclaimed International Military Chefs Day on behalf of ACF.
ACF National Directors and Organizational Transition
Transition to a Business-Oriented System
The continued growth of ACF depended on a successful transformation into a business-oriented organization. To put it into perspective, when Ferdinand Metz became the National Treasurer, he was handed the financial records in a shoebox. The lack of communications technologies, operating systems, and staff created an unsustainable future. Focusing on continued growth, membership services, and program development, ACF produced two of its most important programs - Apprenticeship and Chefs’ Certification, which, even 50 years later, remain the most important reasons for chefs to join ACF.
ACF National Directors
In 1965, Edward Brooks served as ACF Director for a short 6-month stint, followed by Tom Lockman, appointed due to his familiarity with ACF. During his term, the NY-based Chefs’ Magazine, under George Serra, resumed publication of the Culinary Review.
The L. Edwin Brown Leadership Era
It remains unsubstantiated whether ACF had an Executive Director from Tom Lockman until L. Edwin Brown took the position in 1980.
Searching for the ideal candidate, Ferdinand Metz, then ACF President, did not have to look far beyond the Pittsburgh area, as Ed Brown, a professor at the local community college and a dedicated supporter of the ACF’s Apprenticeship and Certification programs, was the logical choice. His involvement with the Pittsburgh chapter was also significant. Along with Jack Braun, Ferdinand Metz, and others, Ed was instrumental in launching the ACF’s Apprenticeship and Certification programs, personally lecturing in both. Recognizing the need for transformation, President Metz persuaded Ed and his wife, Edie, to accept the appointment as the first full-time National Director, moving from snowy Pittsburgh to sunny St. Augustine and overseeing the construction of the headquarters, which was based in a temporary rented office.
The defining inflection point in ACF’s history was the 1980 transition to professional management under Edwin Brown, which enabled long-term growth and institutional stability. Subsequent decades alternated between stabilization and restructuring, with recent years marked by leadership turnover and organizational adjustment.
Appointed as National Director in 1980, Ed Brown served ACF in an exemplary fashion for 14 years, introducing the most significant period of financial growth and stability while working with countless presidents and boards. In addition to being a good friend, Ed was an exceptional individual and a generational talent in hospitality. Edwin Brown’s term of guiding the fortunes of ACF saw the most impactful period of progress in program development, membership, and chapter growth. As the undisputed conscience of ACF, Ed Brown continued his involvement as an advisor and mentor well into his retirement. Today his legacy of dedication and professionalism lives on in the l. Edwin Brown Leadership Award established in his memory.
1995–1996 Donald Richetti after a relatively short time of employment, was relieved of his duties by then President Pitz, who was concerned about mismanagement and saw a need for new leadership.
1996--Beverly Stuart, serving as membership director, was appointed by Reimund Pitz as the Interim Director. Beverly was a long-time, valuable member of Team Brown and carried forward the vision of a professional culture that Ed established during his term.
1997–1999 Walter “Spud” Rhea - retired – Chef Rhea was a U.S. Army veteran, a CMPC, and a former director at Sullivan University. Chef Rhea was instrumental in reviewing funding for Team USA and in shaping our relationship with the U.S. Armed Forces. Chef Rhea resigned due to health-related reasons during the presidency of Noel Cullen.
1999–2000 Interim Director Terri Pitaro assumed the position after the retirement of Chef Rhea. She continued to serve as Finance Director after Michael Baskette was promoted to National Director from his position in Education and Events.
From 2000 to 2003, Michael Baskette was appointed National Director by Chef Ed Leonard and the ACF Board, initially on an interim basis and later on a full-time basis. Mr. Baskette oversaw the construction of our second national office in St. Augustine, Florida, and the sale of the old office near Flagler Hospital. He was instrumental in negotiations with the two companies vying for the building and land, which yielded more than anticipated. He developed plans for chapters and individual members to help fund office needs by naming bricks, our flagpole, and designating some offices in donors’ names. ACF moved in the spring of 2003, with a grand opening later that summer. Baskette resigned to accept a position in Education; he also served as Education Director for WACS.
2003–2005: Dawn Jantsch was hired after an extensive search under the leadership of Chef Leonard. Ms. Jantsch brought in a new finance director, streamlined the office staff, hired Heidi Cramb as her membership director, set dates for task completion, and was instrumental in restructuring and organizing events.
From 2005 to 2023, Heidi Cramb joined the ACF staff as Membership Director under Executive Director Dawn Jantsch. Following Jantsch's departure in 2005, Cramb served as Interim Director of Operations before being appointed to the permanent leadership role, which later became Executive Director. She served the organization for 18 years, making her the longest-serving Executive Director in ACF history. During her tenure, ACF navigated the financial challenges associated with the COVID-19 pandemic, including downsizing operations, selling its national headquarters, and relocating to its current office in Jacksonville, Florida.
2023- Interim Director Chef Mark Wright was tasked with improving office morale, conducting a membership survey, and ultimately identifying Christopher Tanner as a leading candidate.
2023–2025 Christopher Tanner - Chef Tanner was hired after an extensive search, as the ACF Board under President Rene Marquis chose to hire from within the organization. During his relatively short term, Tanner oversaw the new bylaw revisions but resigned under pressure in September of 2025.
2025 to 2026 Interim Director Chef Mark Wright - During Chef Mark Wright’s three-month term, he again launched a nationwide search for a new director, interviewed viable candidates, and improved office morale. During his tenure, he secured a contract with Rouxbe to oversee our Apprenticeship program and was instrumental in hiring Greg Blose as Membership Director and our NCR editor, Kristen Kuhn. He also served as an important link to the Board as they began the process of hiring JJ Vitale as Director. He was given the title of Interim Director Emeritus.
2026 to present. Ms. Vitale served as ACF communication director before being appointed as interim director. In April of 2026, after a 90-day probationary period, she was promoted to ACF Executive Director.
The First National Headquarter
In 1979, the board, convinced of the dire need, acquiesced to explore the possibility, if not the absolute necessity, of establishing a permanent headquarters. Among the many options presented were the unsustainable choice of maintaining the status quo, building a new facility, or renting a suitable facility. Encouraged by an offer from the City of St. Augustine, too good to ignore, the board still had to compete with other potential locations that offered the necessary accessibility, geographic advantages, and financial affordability. The unanimous choice for St. Augustine was strengthened by an outpouring of chapter donations. With the unyielding support of the officers, most notably from the previous president, Richard Bosnjak, the board and President Metz confirmed our financial and operational ability to support both the new director and a potential first-ever ACF headquarters. The question at that time was not “could we afford to make this decision,” but “could we afford not to.” Furthermore, Lou Oakes, the director of the local community college, offered his construction-class students to assist our contractor. Finally, after weighing all options, the decision was made to accept the city’s offer of a free plot of land in exchange for our promise to build and maintain our headquarters in St. Augustine for the next 20 years. This proposition was confirmed by signing the contract, which ushered in a new start to the professionalization of ACF. Overseeing the construction of the headquarters, based out of a temporary, rented office, became one of Ed Brown’s primary responsibilities, constantly updating the board, managing the financial obligations, and finally unveiling the finished building. Opened in 1982, the environmentally sensitive design showcased a pleasant work environment, an interior courtyard, and even a commercially equipped kitchen, while giving almost instant credibility to ACF as a national organization. It dramatically improved communications to all chapters, centralized operations, and stabilized finances and services to the membership. The core pillars of ACF apprenticeship and certification, still in their infancy, needed the undivided attention of the president, the ACF staff, and the entire membership.
Signing the agreement for the new headquarters building with the ACF board and the city of St. Augustine
Groundbreaking for the new headquarters
Groundbreaking ceremony with the ACF board - see the model bottom right
For various reasons, including projected repairs, maintenance costs, and cost reduction efforts, ACF moved its own headquarters to the following locations.
In 2004, ACF built its second headquarters at World Golf Village
ACF purchased and occupied the current headquarters in Jacksonville, FL, in 2021
Professionalization of the American Chef
The Key Element of Growth - from Domestic Servants to Professionals
Existing records document the pivotal transition of American chefs from being classified as domestic workers to recognized professionals, driven largely by the efforts of the American Culinary Federation (ACF). At the 1974 Convention in Cleveland, OH, Chef Louis Szathmary addressed the delegates with the provocative greeting “Good Morning, Fellow Domestic Workers.” Bewildered, the 1,200 chefs in attendance first looked at each other in disbelief and ultimately booed the announcement. This moment sparked momentum for change and ultimately led to the government’s classification of chefs in the Dictionary of Occupational Titles from domestic servants to the professional, technical, and managerial category.
In 1977, Dr. Louis Minor, General McLaughlin, and Chef Louis Szathmary successfully petitioned for this change, which recognizes American chefs as professionals rather than as domestics. (Photo if Available -PIA) Due to the persistent efforts of these three dedicated ACF members, the U.S. Department of Labor agreed to reclassify the role of chef, heretofore designated as “domestic servant,” to that of “chef” in the Professional, Technical and Managerial category. At long last, American chefs were recognized as skilled professionals by the industry and the public alike. That change, not by a small measure, was caused by ACF’s establishment in 1977 of a Cooks’ Apprenticeship program, approved by the U.S. Department of Labor, and by its Chefs’ Certification in 1972, signaling to the government ACF’s seriousness about implementing two of the most important initiatives on its way to internally professionalizing the culinary craft. Those two initiatives paved the way for the new classification.
“The American Culinary Federation worked long and hard in realizing this long-overdue change,” says President Metz. “Because of ACF’s effort to upgrade the U.S. government’s culinary classification, cooking was no longer the purview of pretenders and the untrained. As a result, cooking became an acknowledged profession.”
Developing Skills, Competencies and Work Ethics
Setting Standards, validating Experiences and creating Opportunities
The Honor Society of ACF, celebrating Culinary Excellence
America’s Teams on the Global Stage
Promoting Culinary Excellence through Education
Commiting to Social Responsibilities
Developing Industry Networks
The World Association of Chefs Societies
Joining the Global Community of Chefs
ACF’s affiliation with several chefs’ associations provided an important link to enhance ACF’s outreach and influence as the nation’s largest chefs organization and its value as an influential member of the global community. Our membership in the World Association of Chefs Societies (WACS) was an opportunity to take on leadership roles in WACS and allowed for ACF culinary Teams to participate in worldwide competitions.
ACF’s significant involvement in WACS came when two former ACF presidents assumed the WACS presidencies.
- Keith Keogh served from 1992 to 1996, a two-year term during which WACS secured several sponsorships, with Ferdinand Metz as VP and Ed Brown as General Secretary. The edible buffet category was established, and both China and Russia were admitted as WACS members. That team organized one of the largest events, combining the ACF convention and the WACS congress, which drew a record 1,300 delegates. The International Chefs Day, inaugurated earlier, was chaired by Vanessa Marquis for the past eight years, making former President Billy Gallagher’s vision a reality.
- Ferdinand Metz became WACS President in 2004 and served a four-year term, along with Edward Leonard as Vice President, L. Edwin Brown as General Secretary and Reimund Pitz, Chair of the Culinary Committee. During their four-year term, several significant accomplishments were achieved, including:
- The establishment and implementation of the first-ever Global Chef Competition, inaugural event in Dubai.
- The formation and implementation of the WACS Certified Master Chefs program, based on the ACF model.
- The development of the World Chefs’ Certification program
- The founding of the Women in WACS initiative
- The establishment of the Culinary Committee, organizing global competitions.