Charitable Outreach
ACF Chef & Child Foundation
The establishment of the Chef & Child Foundation in 1989, was passionately supported by Jack Braun, John Folse and Michael Ty, staying true to its mission to educate, through chef-led education children and families on proper nutrition, healthy eating, while combatting childhood hunger and obesity .The With hands-on community programs, it has reached over 1 million children, fostering lifelong self-sufficiency in the kitchen. The ACF program drew early inspiration from global chef-led initiatives, particularly those pioneered in South Africa by the late chef Dr. Bill Gallagher, CEC, AAC, HOF, who passionately promoted sustainability, fed the hungry in impoverished communities, and shared our profession with young chefs.
While the ACF foundation was launched independently in 1989, Gallagher’s worldwide influence on chefs' taking social responsibility resonated deeply with American leaders. In the United States, the late Chef Michael Ty, CEC, AAC, HOF, became one of the program’s most transformative champions. Serving as ACF National President (1993–1994 and 2009–2013) and National Chair/President of Chef & Child (1994–1995), Chef Ty expanded the initiative nationwide with infectious enthusiasm. He launched the Las Vegas chapter’s Chef & Child efforts in 1989 and remained its guiding force for over three decades. Following his passing on August 22, 2022, Chefs for Kids in Southern Nevada established the Michael Ty Culinary Award — a $2,500 annual scholarship for aspiring young chefs — to perpetuate his legacy of mentorship and advocacy for childhood nutrition.
In its early decades, local ACF chapters drove the program through grassroots fundraising, school demonstrations, and community feeding events. Chapters competed annually for the prestigious Little Oscar Award, presented to the chapter that best exemplified excellence in Chef & Child programming. Today, the initiative continues to evolve. ACF chapters may apply for Healthy Eating Grants of up to $2,500 to offset costs, enabling them to deliver inclusive nutrition education and nutritious meals to children of all ages, whether at school, home, or community settings.
The ACF Chef & Child Initiative also proudly supports International Chefs Day (celebrated every October 20), an event created in 2004 by the late Dr. Bill Gallagher during his presidency of Worldchefs (World Association of Chefs’ Societies). This global celebration now reaches tens of thousands of children annually through chef-led workshops focused on healthy, sustainable eating.
Current leadership is provided by Chef Vanessa Marquis, CEC, AAC, who serves as National Chair of the ACF Chef & Child Initiative and Chair of the Worldchefs International Chefs Day Committee. Under her leadership, the ACF Chef & Child Initiative has embraced the inspiring slogan “Preparing Children for a Healthy Life” — a vision she has championed nationally and internationally while honoring the legacies of the late Dr. Bill Gallagher and the late Chef Michael Ty.
Key Aspects of the ACF Chef & Child Initiative
Mission: To educate children and families in proper nutrition and combat childhood hunger and obesity Activities: Hands-on cooking classes, school demonstrations, and community nutrition events led by professional chefs Goal: Empower children to make healthy food choices and gain confidence in the kitchen Origins: Founded by the American Culinary Federation in 1989; propelled nationally by the late Michael Ty and inspired globally by the late Dr. Bill Gallagher For more information or to get involved: chefandchild@acfchefs.org | acfchefs.org/chef-and-child, Vanessa Jaurique-Marquis, MSML, CEC, AAC
Chair, International Chefs Day Committee- WORLDCHEFS "Preparing Children for a Healthy Life" https://www.internationalchefsday.worldchefs.org/
Chair, Chef & Child Initiative- American Culinary Federation
https://www.acfchefs.org
Chair, Tampa Bay Chapter-American Culinary Federation
https://www.acftampabay.com
President, GCIA-Global Culinary Innovators Association
https://www.gciacooks.com/
Horizon 2000
The American Culinary Federation's (ACF) Horizon 2000 program primarily focused on structural educational initiatives to professionalize the industry rather than on offering specific, modern digital resources. The educational resources and programs offered included:
Apprenticeship Programs: A highly structured, formal apprenticeship system that combines on-the-job training with classroom instruction, serving as a primary pathway to certification.
Certification Process and Materials: Educational requirements were formalized for all certification levels (e.g., Certified Executive Chef, Certified Culinarian). The ACF provided specific guidance on the documented courses in subjects such as nutrition, food safety, and management required for professional advancement.
"Horizons 2000 Video Lending Library": This was a specific, mentioned resource available to members. It contained training videos and educational content that could be borrowed to assist with professional development and chapter education sessions.
The National Culinary Review
The program leveraged the ACF's flagship publication (The National Culinary Review) as a core educational tool, providing insightful articles, industry reports, and educational materials that highlighted best practices and long-term industry trends.
Workshops and Conferences: The ACF hosted national and regional conferences and local chapter meetings that included workshops, seminars, and educational sessions covering various culinary and management skills.
Networking and Mentorship: While less formal than a textbook, the program strongly emphasized mentorship and networking opportunities, connecting experienced chefs with newer professionals to facilitate skill transfer and career coaching.
These resources were designed to ensure a consistent, high level of professional training across the organization's membership as it moved into the new millennium
The main goals of the American Culinary Federation's (ACF) Horizon 2000 program centered on enhancing professional standards, promoting education, and elevating the image of American chefs as the industry approached the new millennium.
The program focused on the people and standards of the culinary world, anticipating the need for a highly skilled workforce to meet the growing sophistication of dining in the 21st century. Discussions in the National Culinary Review around that time would likely center on educational policy, the efficacy of apprenticeship programs, and professional recognition, rather than specific menu items.
system recognized today.
The Horizon 2000 program primarily focused on structural educational initiatives designed to professionalize the industry rather than offer specific, modern digital resources. The educational resources and programs offered included:
Apprenticeship Programs: A highly structured, formal apprenticeship system that combined on-the-job training with classroom instruction, serving as a primary pathway to certification.
Certification Process and Materials: Educational requirements were formalized for all certification levels (e.g., Certified Executive Chef, Certified Culinarian). The ACF provided specific guidance on the courses required for professional advancement in subjects such as nutrition, food safety, and management.
"Horizons 2000 Video Lending Library": This was a specific, mentioned resource available to members. It likely contained training videos and educational content that could be borrowed to assist with professional development and chapter education sessions.
: The program leveraged the ACF's flagship publication as a core educational tool, providing insightful articles, industry reports, and educational materials that highlighted best practices and long-term industry trends.
The Horizon 2000 program was funded primarily through a combination of internal organizational revenues and potentially specific grants, as the program was integrated into the ACF's core mission of professional development.
Key funding sources for the various initiatives associated with the program likely included:
ACF Membership Dues: General membership fees are a primary source of income for professional organizations and fund core services like publications and educational programs.
Certification and Education Fees: Revenue generated from certification application fees, testing fees, and renewal costs likely supported the maintenance and enhancement of the program's standards.
Grants and Scholarships: The ACF Education Foundation (ACFEF) has a history of offering scholarships and grants funded by contributions from members, corporations, and the American Academy of Chefs (AAC). These funds are specifically earmarked to support culinary students and professionals in their continuing education, aligning directly with the Horizon 2000 goals.
Industry and Corporate Sponsorships: Professional culinary associations often partner with food industry corporations for sponsorship of events, conferences, and specific programs.
Federal Funding (for related programs): While not necessarily funding the entire "Horizon 2000" initiative directly, the ACF has historically qualified for federal grants for specific components of its mission. For instance, the ACF's apprenticeship programs have received funding through U.S. Department of Labor grants, suggesting a potential avenue to support the program's workforce development goals.
In summary, the funding was diverse, leveraging both member contributions and external support to develop a comprehensive plan to advance the culinary profession.
Disaster Relief
The ACFEF Disaster Relief Fund is intended to support American Culinary Federation members who have lost food, shelter, power or employment due to weather, illness, pandemics or other disaster related problems that may arise.
The Fund offers financial assistance to members affected by natural disasters or catastrophic events. Application forms are available on the ACF website, so you may seek assistance. This is an opportunity to provide information on how members or the public can contribute to this fund. (QR code)
The American Culinary Federation (ACF) Education Foundation (ACFEF) Disaster Relief Fund has provided financial assistance following numerous disasters over the years. The earliest recorded instance of the ACF providing general food relief was during World War II, when it sent packages to those in need in Asia and Europe between 1941 and 1944.
More specifically, regarding formalized disaster relief funds in recent history, the ACF and its members have actively coordinated efforts and leveraged the fund following major events:
2005: The ACF was involved in significant relief efforts following Hurricanes Katrina and Rita. $2500.00
2012: Funds were used in response to Hurricane Sandy. $6589.00
2017: Assistance was provided after California Wildfires and Hurricanes Harvey, Irma, and Maria. $4100.00
2019: The fund was utilized following Hurricanes Florence and Michael, Typhoon Mangkhut, Super Typhoon Yutu, and various wildfires and tornadoes. $4100.00
2021: Relief efforts were coordinated after Hurricane Ida. $3500.00
Over $20,789.00 has been distributed since early 2000.
While the exact year the specific "ACFEF Disaster Relief Fund" name was established is not definitively stated, the organization has a history of using a coordinated financial and physical assistance mechanism to help members and communities during times of crisis. We believe the “Disaster Relief Fund “was started in early 2005 to assist with Katrina, but funds were available under different names well before.
2020: Ferdinand Metz/ACF Relief Fund.
The Ferdinand Metz/ACF Relief Fund was established to provide financial assistance to chefs, cooks, culinarians, and foodservice workers across America who have experienced hardship during the COVID-19 crisis. Eligible applicants are those who were employed in any segment of a foodservice establishment (restaurant, country club, hospital, etc.) but were laid off, furloughed, or had their hours reduced. Grants of $500 were distributed on a first-come, first-served basis. Affiliation with ACF or ACFEF is not required as a condition of eligibility.
The project generated funds primarily from the Metz/Wang Foundation and from personal, some corporate, and many grassroots donors, including Art Ritt. Approximately $95,000 were distributed to qualified candidates.
While the exact year the "ACFEF Disaster Relief Fund" was established is not definitively known, the organization has a history of using a coordinated financial and physical assistance mechanism to help members and communities during times of crisis.