Affiliations

In the early ’50, the American Academy of Chefs was a separately registered organization but effectively affiliated with ACF, and the same held true for the Golden Toque, whose Lifetime Commander at that time was Chef Pierre Berad, who founded ACF as its third national president. The Golden Toque was a significant diplomatic tool during the AIC/ACF and PCAA/ACF merger negotiations. Likewise, affiliated with ACF was the Carême Society, the Les Amis D’Escoffier Society and the La Chaine Des Rotisseurs, whose dedication to the pleasured of the table and to fraternity became their main purpose, while remaining aligned with ACF’s goals.

The American Master Chefs Order (AMCO), a direct extension of ACF, administers the Master Chefs examination, while the World Association of Chefs is a global extension of national chef organizations.

Chaine des Rôtisseurs

The Chaine is the world’s oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts. The society is vintage, but their events are cutting-edge!

The Chaîne in the United States is now in its 65th year with about 5,000 gourmands, gourmets, gastronomes, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, and others interested in the finest of dining and life experiences and enjoying the camaraderie of friends at dinners and events.

Each year, the society sponsors young chef and sommelier competitions that attract contestants from throughout the world, while the Chaine Foundation provides scholarships for students in these fields.

Chaîne is based on the traditions and practices of the old French royal guild of meat roasters. Revived in 1950, the society has professional and amateur members in more than 90 countries. In the United States, there are nearly 130 bailliages, each offering a variety of culinary activities to suit local members’ interests. The US Balliage is the largest and most active in the Chaine

The Chaine awarded an honorary title of Maître D’Honneur to Certified Master Chef Ferdinand Metz, who has been honored three times, and to Julia Child and Jacques Pépin.

The ACF is very much a part of the Chaine, officers and chairs of various committees are ACF members.

ACF Chefs continue to be part of the Chaine as Professional members, mentoring young and upcoming Culinarians and training them to perform at the highest level. Each year, ACF Chefs take time out of their busy schedules to participate in the annual culinary weekend, where Young Chefs compete from the ten regions for a chance to participate in the International Competition. ACF, chefs have competed in the international Competition, and we have had the privilege of honoring many of these young chefs with scholarships and membership in the Chaine.

The Chaine Foundation has worked closely with ACF to provide scholarship funds. This began during Bert Cutino’s tenure as the American Academy of Chefs Chair and continues to this day. The Chaine and its affiliates, the Brilliant Savarin Society, are very instrumental and committed to the Young Chefs competition. Each year, young men and women from the ten regions take an active role in competition, and if they achieve the required point totals, they can advance to the national competition held annually in various regions and locales.

Society Culinaire Philanthropique (established 1865)

Society Culinaire Philanthropic (established 1895)

Five French chefs, F. Lesourd, L. Ragot, F. Deliée, A. Wurth, and Gustave Feraud, founded a society to assist its members and other persons in case of illness, misfortune, or destitution, and to provide for the burial of its deceased members.

In 1865, there was no social security 12 12-hour shifts were standard, and 6-day workweeks were the norm. The Société Culinaire provided a basic Safety net for chefs.

The society was one of the three organizations that formed the American Culinary Federation. It is still a very vibrant and important past of the Culinary scene in New York City and many Chefs are affiliated with ACF Big Aplle Chapter.

“The Société Culinaire Philanthropies, the oldest association of cuisiniers in the United States, was founded on April 22nd, 1865, by a group of French chefs: F. Lesourd, I. Ragot, F. Deliee, A. Wurth, and Gustave Feraud. From its original membership of 35 members, the Société Culinaire Philanthropies now has over 400 members, of whom 160 are pensioned” (as of 1990.)

“Many of America’s most famous chefs are counted in its membership, and these men are responsible for the able organization of the annual culinary exhibits, which have done so much for the promotion of French Cuisine in the United States since 1866, which is the date of the inception of the annual Salon of Culinary Arts. These events have gained such recognition that since 1912 the French Government has presented a silver medal to the laureate of the Salon Culinaire as an official recognition of their achievement.”

The Honorable Order of The Golden Toque
A Brief History of Its Relationship with the American Culinary Federation

The Honorable Order of the Golden Toque, a vision of the third American Culinary Federation National President, Pierre J. Berard, began as a Progeny Fraternal Society of the American Institute of Chefs. It was created in November 1961 at the request of the Board of Regents of the American Institute of Chefs. The Golden Toque was originally conferred jointly as an award to members of the American Culinary Association (ACA) & American Institute of Chefs (AIC), both established on 21 November 1960, with branches nominating individuals who made exceptional contributions to the culinary profession and their communities. The first recipients of the Golden Toque were awarded on 7 April 1962 at the first annual meeting of the ACA/AIC National Convention in Memphis, TN, at the Peabody Hotel, and a proclamation was made declaring Mr. Berard First Member and Grand Commander for life.

(The American Culinary Association (ACA) & American Institute of Chefs (AIC) were established in Dallas, Texas, by disgruntled members of the American Culinary Federation, led by Mr. Marcel Chabernaud, who served at the time as an ACF Regional Vice President of a six-state region)

In 1963, the American Culinary Association was dissolved, and the American Institute of Chefs and the Honorable Order of the Golden Toque, its honor society, continued. In 1964, bylaws for a merger of the American Culinary Federation and the American Institute of Chefs were created by future Golden Toque member Mr. Alec O. Cline, who was charged with chairing a bylaws committee by ACF National President and future Golden Toque member Mr. Willy Rossel. The committee created a document titled

Preamble and By-Laws Written by Alec O. Cline and Committeemen

(These Preamble and Bylaws preserved in the Golden Toque Archives were never implemented)

In 1966, merger talks heated up once again at the American Culinary Federation convention on 9 June 1966 in San Diego. The assembly voted and approved a merger with the AIC. The AIC convention was held in Oklahoma City on 19–21 September 1966, at which, after extensive discussion and debate, the members voted to accept the merger with the ACF. Future Golden Toque member and Grand Commander Mr. John Bandera is the presiding ACF National President. Despite the vote, the merger did not take place.

In 1969, merger fever continues.

A special meeting of the Board of Directors of The American Institute of Chefs was held on 6 October 1969 in Cleveland, Ohio, at the Sheraton Cleveland Hotel. A special committee was formed to revisit a merger with the ACF and make it a reality. Mr. Berard, then 80 years old, was elected as one of the committee’s delegates. Remarkably detailed minutes of this merger meeting are preserved in the archives of The Honorable Order of the Golden Toque.

19 March 1970 ACF National President Mr. Jack Sullivan in a letter to American Institute of Chefs National President Mr. Eugene Blumenschein offers to make all members of the Golden Toque who leave the AIC and join the ACF members of the American Academy of Chefs if the Golden Toque is dissolved. That same year, just short of ten years in existence at the AIC Chefs Ninth Annual National Convention at the DeWitt Clinton Hotel in Albany, New York, 27–28 April 1970, the American Institute of Chefs delegates voted 181 ayes to 48 nays to merge its forty-five-plus branches nationwide with the American Culinary Federation after at least three previously documented attempts. The only conditions Mr. Berard and Mr. Blumenschein insisted upon were that the current AIC National Board members be appointed to the ACF National Board. This was promised, however, according to Mr. Robert L. Angelvin, the AIC Northeast Director, in written correspondence preserved in the Golden Toque archives, it did not materialize. And secondly, that the Honorable Order of the Golden Toque would be untouched and remain its own separate unincorporated entity following the merger.

22 May 1971 at the Regency Hotel, Chicago, IL, during the National Restaurant Show, marked the first annual meeting of The Honorable Order of the Golden Toque as its own independent, unincorporated organization after the merger of the American Institute of Chefs with the American Culinary Federation. There has been an annual meeting every year since, except in 2020 and 2021 due to the COVID pandemic.

On 22 May 1989, the Board of Directors of the Honorable Order of the Golden Toque signed articles of incorporation. Due to Mr. Berard’s forward thinking, the Honorable Order of the Golden Toque had already been trademarked.

There can be no doubt that The Honorable of the Golden Toque, the American Culinary Federation, and the American Academy of Chefs are intrinsically connected. Of the eighteen American Academy of Chefs Chairmen, thirteen have been Golden Toque recipients. Of the twenty-eight American Culinary Federation National Presidents, fourteen of them have been Golden Toque recipients. Twenty Golden Toque recipients have earned the Certified Master Chef or Certified Master Pastry Chef Designation. Fifty-two Golden Toque recipients have earned the ACF Certified Culinary Judge Designation.

Thomas F. Recinella, CEC®, AAC®
Historian, Archives Curator, and Documents Preservation Committee Chair
The Honorable Order of the Golden Toque

The Antonin Careme Medal

The Antonin Careme medal was founded by The Chefs Association of the Pacific Coast, now the ACF San Francisco Chapter.

The purpose of the medal is to honor those rare individuals who have made extraordinary contributions to the culinary profession, the ACF, the AAC, education, and the advancement of gastronomy and the culinary arts. The medal is named after Antonin Carême, considered the Chef of Kings and the King of Chefs. Careme was the epitome of professionalism and, at the same time, demonstrated unequaled culinary excellence, along with the highest levels of compassion and humanity. The concept of this award and artistic medal of Careme originated with Chef Jean Joaquin, a Charter member of the Chefs Association of the Pacific Coast. Prospective recipients of the Medal are chosen based on these standards. It is with great respect and humility that the Careme Board of Trustees, with the approval of the American Culinary Federation, San Francisco Chapter (also known as CAPC), presents the Antonin Careme Medal to such outstanding individuals.

The first medals and the society were established in 1969 to honor chefs and Culinarians who had given so much to the profession, the CAPC, the ACF, and the community. Over the organization's 55 years of existence, it has awarded 214 medals to Chefs, Culinarians, Food and Wine professionals, educators, and many others who have dedicated their lives to the profession’s betterment.

AMCO

AMCO’S VISION STATEMENT:
The American Master Chefs Order (AMCO) is a 501(c) (6) not-for-profit organization composed of Certified Master Chefs. These Master Chefs are dedicated to advancing food and the culinary community. Our members embrace diversity, mentor future generations, advance American cuisine and indigenous ingredients, provide financial assistance to qualified CMC candidates, and foster camaraderie through networking to support the culinary community.

• AMCO, affiliated with ACF, extends its most profound appreciation to the American Culinary Federation for its vision, leadership, and unwavering dedication to the culinary profession.
• The ACF provides not only the structure and integrity of the Master Chef and Master Pastry Chef certification process, but also the community and platform through which excellence continues to evolve.
• AMCO’s members proudly recognize that without the ACF’s enduring support, guidance, and commitment to education and professionalism, the pathway to mastery—and the very existence of the American Master Chefs Order—would not be possible.

Challenges

• The Exam requires not only the development of skill and talent, but also the partnership of an employer who is giving of the time it takes to hone such skills away from work.
• For most candidates, the associated cost of $10,000 to $15,000 in training, products, and travel, as well as the HR commitment of eight consecutive days of testing, is challenging. This underscores the need for culinary mentors who have already achieved the Master Chef designation and sponsors who can financially support the program.
• Today’s Master Chefs are sought for their knowledge, skill, and commitment to the future of the culinary community. They compete internationally, representing the US in the most rigorous competitions such as the World Culinary Olympics and the Bocuse d’Or.
• The Certified Master Chef certification is designed to identify chefs who have demonstrated mastery of culinary competence and expertise through education, experience, knowledge, and skills.

History of the CMC Designation:

• In the late 1970s, Chef Ferdinand Metz, CMC, AAC, HOF, developed the first Master Chef Certification program through the American Culinary Federation. The number of applicants for the first class was overwhelming, so only the 30 most qualified individuals were chosen. The exam was a grueling 10 days of testing every cooking fundamental. The certification program was instrumental in the Department of Labor’s decision to change the “domestic servant” category to “Chef” within the Professional and Managerial category.
• The Certified Master Chef is the only American Master Chef certification in the U.S. recognized by the Department of Labor. It is designed to identify chefs who have demonstrated mastery of culinary competence and expertise through education, experience, knowledge, and skills.

The beginning

• “As culinary leaders, we realize that it is not enough to look to past accomplishments. Since its inception in 1976, of the hundreds of chefs who have tried, only 82 have succeeded in what many believe is the most arduous and prestigious culinary certification in the world: the American Master Chef’s certification exam.
• We understand the challenges of becoming an American Master Chef. For most candidates, there are associated costs in training, product, and travel, as well as the HR commitment of eight consecutive days of testing. This underscores the need for culinary mentors who have already achieved the Master Chef designation.
• Recognizing these needs, in 2014, twenty American Master Chefs gathered in Denver, Colorado, to discuss ways of promoting our level of the craft through marketing and branding. The American Master Chef Order was established. Our mission is: To Promote, Sustain, and Perfect Our Craft, and our goal is to inspire future generations of culinarians to seek the title of Master Chef (William Frankln, CMC,AAC)

Escoffier

In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf-Astoria to discuss the formation of what was to become the nation’s foremost fraternity of dedicated gastronomes. The Les Amis d ’Escoffier Society has many active chapters throughout the USA and abroad. Membership consists of chefs de cuisine, hotel executives, restaurateurs, and business executives.

Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners and holds two annual dinners, Le Diner de Printemps (Spring Dinner) and Le Diner d’ Automne (Fall Dinner) to provide opportunities for its members’ delight and edification and generate gains in the perfection of the art of fine dining. The latter objective is promoted through the support of culinary education.

Between courses at each dinner, leading food and wine professionals comment on each dish and the wine served with it. To make the dinners an educational experience for amateurs and professionals alike, food is assessed for its preparation, texture, presentation, and service. Observations are made concerning the wine, its suitability for the dish with which it was paired, its composition, origin, and the background of its producers.

The term “Escoffier Society” usually refers to Les Amis d ’Escoffier Society, a prestigious non-profit fraternity of culinary professionals and epicures dedicated to preserving the haute cuisine standards of Auguste Escoffier.

The American Culinary Federation (ACF) and Les Amis d ’Escoffier Society are both foundational institutions in the culinary world, but they serve different primary functions. While the ACF is a professional development and certifying body, Les Amis d ’Escoffier is a fraternal society focused on the preservation of culinary traditions.

Relationship and Shared History
The two organizations share a deep historical connection, particularly in their leadership and founding:

• Founding Influence: Les Amis d ’Escoffier was founded in 1936 by epicures and former pupils of Auguste Escoffier at the Waldorf Astoria. This movement was “sponsored” by the ACF, which had been established in 1929.
• Leadership Overlap: Early ACF presidents, such as Charles Scotto (Escoffier’s “favorite pupil”), were instrumental in the creation of Les Amis d ’Escoffier.
• Affiliated Chapters: While many chapters are independent, some—like the Les Amis d ’Escoffier Society of Chicago, Boston, Rhode Island—are formally affiliated with local ACF chapters. Les Dames d’Escoffier is also very much affiliated – the Les Dames society is primarily Women Chefs and has a very active group in the New England area.
  
• Professional Recognition: Achieving high-level ACF roles, such as being a member of the American Academy of Chefs (AAC), often involves participating in or hosting Les Amis d ‘Escoffier dinners as an “attainable goal” for certification.

Key Differences

Collaborative Events

• The American Academy of Chefs (AAC): As the honor society of the ACF, the AAC frequently partners with Les Amis d ’Escoffier to host joint dinners that emphasize classical French service and preparation.

WORD ASSOCIATION OF CHEFS’ SOCIETIES (WACS)

WACS is a global chefs’ organization comprising about 100 countries, representing a collective total of about 8 million members. Each country holds membership and pays annual dues, while every member of that country is automatically a member of WACS.

The Mission:
The World Association of Chefs’ Societies is a non-political professional organization dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training, and professional development of our international membership. As authorities and opinion leaders in food, World chefs represent a global voice on all issues related to the culinary profession.

WACS Historic Events and Highlights

• 1920 - First contacts were made by the Swiss Chefs regarding the establishment of a World Federation
• 1928 - August Escoffier, admired as the Chef of Kings and King of Chefs, was named the first Honorary President at the inaugural Congress meeting at the Sorbonne
• 1939 – 1949 WACS ceased operations before, during, and after World War II
• 1949 - WACS was revitalized by the Swiss Chefs
• 1951 The German chefs hosted the first Congress after the war in Frankfurt, Switzerland assumed the presidium
• 1962 - The Congress in Stockholm passed a resolution, by which the WACS Treasurer must be represented by the Swiss Chefs Society
• 1966 - First Congress outside Europe took place in Tel Aviv, Israel
• 1970 - The Hungarian Chefs hosted the first WACS Congress in an Eastern European Country in Budapest.
• 1974 - The first Congress in North America took place in Banff, Canada
  • Emile Perrin was named Honorary President of WACS
• 1978 – Hosted by the French Chefs the congress took place in Paris
• 1980 - At the Congress in Rome, Canada was the first country outside Europe to take over the presidium
• 1985 - First ever official visit to Cuba, where the WACS convened its board meeting in Havana.
• 1986 - Congress in Ljubljana, today’s Slovenia established new Culinary Guidelines
• 1988 - The South African Chefs Association hosted the first WACS Congress on the African continent
• 1990 - Singapore was the site of the first WACS Congress in Asia with 724 delegates in attendance.
• 1992 – Congress hosted by Germany – USA took over the presidium, Keith Keogh, President, Ferdinand Metz, Vice President and Edwin Brown , General Secretary
• 1994 - The Soviet Social Republic joined the WACS family
• 1998 - The Australian Chef hosted the first WACS Congress in the Pacific Region in Melbourne, celebrating the 70th. anniversary of WACS
• 1996 – South Africa was the first country of the African continent to hold the presidium
• 2002 - International Chefs’ Day, initiated by Billy Gallagher, was celebrated for the first time and saw participation in 2015 in over 50 countries participating
• 2004 – Congress in Dublin, where the USA took over the presidium, Ferdinand Metz, President Ed Leonard, Vice President, and Ed Brown, General Secretary
• 2006 – Board meeting in Paris with a visit to the Sorbonne – where it all started.
• 2008 - Dubai hosted the congress,
  • The Women in WACS initiative was established and approved.
  • The first-ever Global Chefs Competition took place, sponsored by Unilever
  • The Global Master Chefs program welcomed its first Certified Master Chefs
  • 2009 - The WACS office was established and located in Paris
• 2010, Santiago de Chile was the site of the first WACS Congress in the South American Continent
• 2014 – World chefs membership reaches 100 countries.
• 2016 – Stavanger, Norway
• 2018 On to Thessaloniki, Greece
• The 2020 canceled event was scheduled for Russia.
• 2022 Abu Dhabi, UAE
• 2024 Kaula Lumpur, Malaysia
• 2026 Wales
• The transition from a fraternal to a professional organization took place over several decades and continues to this day.

Have an update or correction to share? Send us an email.