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Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America
North America

North America is the northern continent of the Americas, situated in the Earth's northern hemisphere and almost totally in the western hemisphere....
.

ACF, which was the progeny of the combined visions of three chefs' associations in New York
New York

The State of New York is a U.S. state in the Mid-Atlantic States and Northeastern United States regions of the United States and is the nation's List of U.S....
, comprises more than 18,000 members in 240 chapters across the United States
United States

The United States of America is a Federal government constitutional republic comprising U.S. state and a federal district. The country is situated mostly in central North America, where its Contiguous United States and Washington, D.C., the Capital districts and territories, lie between the Pacific Ocean and Atlantic Oceans, Borders of the U...
, and is known as the authority on cooking
Cooking

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food....
 in America. Its mission is to make a positive difference for culinarians through education
Education

File:Inukshuk Monterrey 1.jpgEducation can be seen as a product or a process and considered in a broad sense or a technical sense. According to philosophy of education George F....
, apprenticeship
Apprenticeship

Apprenticeship is a system of training a new generation of practitioners of a skill. Apprentices or prot?g?s build their careers from apprenticeships....
 and certification
Certification

Certification refers to the confirmation of certain characteristics of an object, person, or organization. This confirmation is often, but not always, provided by some form of external review, education, or assessment....
, while creating a fraternal bond of respect and integrity among culinarians everywhere.






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Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America
North America

North America is the northern continent of the Americas, situated in the Earth's northern hemisphere and almost totally in the western hemisphere....
.

ACF, which was the progeny of the combined visions of three chefs' associations in New York
New York

The State of New York is a U.S. state in the Mid-Atlantic States and Northeastern United States regions of the United States and is the nation's List of U.S....
, comprises more than 18,000 members in 240 chapters across the United States
United States

The United States of America is a Federal government constitutional republic comprising U.S. state and a federal district. The country is situated mostly in central North America, where its Contiguous United States and Washington, D.C., the Capital districts and territories, lie between the Pacific Ocean and Atlantic Oceans, Borders of the U...
, and is known as the authority on cooking
Cooking

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food....
 in America. Its mission is to make a positive difference for culinarians through education
Education

File:Inukshuk Monterrey 1.jpgEducation can be seen as a product or a process and considered in a broad sense or a technical sense. According to philosophy of education George F....
, apprenticeship
Apprenticeship

Apprenticeship is a system of training a new generation of practitioners of a skill. Apprentices or prot?g?s build their careers from apprenticeships....
 and certification
Certification

Certification refers to the confirmation of certain characteristics of an object, person, or organization. This confirmation is often, but not always, provided by some form of external review, education, or assessment....
, while creating a fraternal bond of respect and integrity among culinarians everywhere. One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef
Chef

A chef is a person who cooking professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef....
 from domestic to professional in 1976. The ACF is a member of the World Association of Chefs Societies
World Association of Chefs Societies

The World Association of Chefs' Societies , is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WA...
.

Culinary competitions

Culinary Competitions are a vital and evolving branch of the American Culinary Federation. Some competition
Competition

Competition is a rivalry between individuals, groups, nations, or animals, for territory, a niche, or allocation of resources. It arises whenever two or more parties strive for a goal which cannot be shared....
s are single events taking place at ACF chapters. Whereas other student
Student

The word student is etymology derived through Middle English from the Latin Latin conjugation#Principal parts for the active voice Grammatical conjugation verb "studere", Meaning "to direct one's zeal at"; hence a student could be described as 'one who directs zeal at a subject'....
 and professional
Professional

A professional is a person who has completed a doctoral or law program or equivalent .A professional is someone who has a professional degree - a number one on the Hollingshead scale....
 competitions that include individual and team events engage in a rigorous qualifying process that begins at the local ACF chapter level, advances at the AFC Regional Conferences and culminates with the finals at the ACF National Convention. Regardless of the level, the purpose is the same-to continually raise the standards of culinary excellence in the USA while promoting camaraderie and educational opportunities among culinary professionals.

American Culinary Federation chef & child foundation

Founded in 1989 The Chef & Child Foundation seeks to "foster, promote, encourage and stimulate an awareness of proper nutrition
Nutrition

Nutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with good nutrition....
 in preschool and elementary school
Elementary school

An elementary school is an institution where children receive the first stage of compulsory education known as Primary education. Elementary school is the preferred term in many countries, especially in North America....
 children", as well as fight against childhood obesity
Childhood obesity

Childhood obesity is a condition where excess body fat negatively affects a child's health or wellbeing. As methods to determine body fat directly are difficult, the diagnosis of obesity is often based on Body mass index....
. Children benefit from the financial support which the foundation gives to other organizations which support childhood nutrition and obesity causes. They also support a yearly Chef & Child Day, where the ACF chapters from across the United States participate in local and national events to support children's causes.

The American Culinary Federation Chef & Child Foundation, Inc., focuses on the nutritional development of all of America
United States

The United States of America is a Federal government constitutional republic comprising U.S. state and a federal district. The country is situated mostly in central North America, where its Contiguous United States and Washington, D.C., the Capital districts and territories, lie between the Pacific Ocean and Atlantic Oceans, Borders of the U...
's children in all economic segments. All children should learn how to cook and choose healthy foods. With many children living in homes with a single parent or with both parents working, children are cooking for their little brothers and sisters, and even for themselves and their parents.


ACF culinary team USA


ACF Culinary Team USA, a program of the American Culinary Federation (ACF), is the official representative team of the United States
United States

The United States of America is a Federal government constitutional republic comprising U.S. state and a federal district. The country is situated mostly in central North America, where its Contiguous United States and Washington, D.C., the Capital districts and territories, lie between the Pacific Ocean and Atlantic Oceans, Borders of the U...
 in major national and international culinary competitions. ACF Culinary Team USA comprises one national team of six members, two regional
Régional

R?gional Compagnie A?rienne Europ?enne, or R?gional for short, is a subsidiary airline wholly owned by Air France which connects hubs at Paris, Lyon, Clermont-Ferrand, and Bordeaux to 49 airports in Europe....
 teams of five members each, and a youth
Youth

Youth is the period between childhood and adulthood, generally from ages 13-21. An individual's actual maturity may not correspond to their chronological age, as immature individuals exist at all ages....
 team of five members less than 23 years old. The regional
Régional

R?gional Compagnie A?rienne Europ?enne, or R?gional for short, is a subsidiary airline wholly owned by Air France which connects hubs at Paris, Lyon, Clermont-Ferrand, and Bordeaux to 49 airports in Europe....
 teams, considered a training ground for the national team, work with and assist the national team when they are not competing. ACF Culinary Team USA competes in many competition
Competition

Competition is a rivalry between individuals, groups, nations, or animals, for territory, a niche, or allocation of resources. It arises whenever two or more parties strive for a goal which cannot be shared....
s including three major international culinary competitions: International Exhibition of Culinary Art (IKA)
International Exhibition of Culinary Art

The International Exhibition of Culinary Art termed the Culinary Olympics, is a :wikt:quadrennial chef competition, and the biggest Culinary art exhibition in the world....
 also known as the "Culinary Olympics", The American Culinary Classic, and Culinary World Cup.

List of ACF past presidents


  • 2005-Present John Kinsella, CMC, CCE, AAC
  • Edward G. Leonard, CMC, AAC
  • Noel Cullen, CMC, AAC
  • Reimund Pitz, CEC, CCE, AAC
  • Tim Ryan, CMC, AAC
  • John Folse, CEC, AAC
  • Michael Ty, CEC, AAC
  • Keith Keogh, CEC, AAC
  • Jack F. Braun, CEC, AAC
  • Baron H. Galand, CEC, AAC
  • Ferdinand E. Metz, CMC, AAC
  • Richard Bosnjak, CEC, AAC
  • Amato Ferrero, AAC
  • Jack L. Sullivan, AAC
  • John Bandera, CEC, AAC
  • Willy Rossel, AAC
  • C. Orby Anderson, AAC
  • Peter Berrini
  • Eugene Ertle
  • Pierre Berard
  • Paul Laesecke, AAC
  • Charles Scotto


External links



Works cited

  • American Culinary Federation, (2007) "ACF Culinary Competitions ...The Ultimate Challenge" Retrieved on April 6, 2007 from http://acfchefs.org/Content/Events/Competitions/default.htm
  • American Culinary Federation, (2007) "American Culinary Chef & Child Foundation" Retrieved on April 6, 2007 from http://acfchefs.org/Content/ACFPrograms/ChefandChild/default.htm
  • American Culinary Federation, (2007) "Office of the President" Retrieved on April 6, 2007 from http://acfcm5.advsolconsulting.net/AM/Template.cfm?Section=Office_of_the_President&Template=/CM/HTMLDisplay.cfm&ContentID=982
  • Leonard, Edward G., American Culinary Federation’s Guide to Culinary Competitions. New York: Wiley, 2005
  • Michael Baskette and Brad Barnes., The American Culinary Federation's Guide to Culinary Certification. New York: Wiley, 2005