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Please use these online cooking resources to perform more detailed research
or just to peruse the various organizations and associations in the culinary
world.
American Culinary Federation
Founded in 1929 with a membership of over 25,000. Oldest nationwide professional
cooks' and chefs' membership organization recognized by other leading
food service organizations. Objectives: to make a positive difference
for culinarians internationally through education, apprenticeship, and
certification, while creating a fraternal bond of respect and integrity.
ACF sponsors the ACF Culinary Team USA, which represents the American
culinary profession in the largest and oldest international cooking competition,
the International Culinary "Olympics", held every 4 years in
Germany. The American Culinary Federation accredits culinary programs
through its Accreditation Commission
Careers Through Culinary Arts Program,
Inc.
Founded in 1990 with a membership of 10,000 students in 190 schools in
Arizona, California, Illinois, New York, Pennsylvania, Washington, DC,
Virginia. Nonprofit corporation whose mission is to promote and provide
career opportunities in the foodservice industry for inner-city youth
through culinary arts education and apprenticeship. Supports public high
school home economics classes through professional development opportunities
for teachers, donations of product and equipment from sponsors, industry
mentors, jobs and internships for students. Conducts annual culinary competitions
and awards scholarships.
Confrerie de la Chaine des Rotisseurs
Founded in 1950 with a membership of 7,650 (152 U.S. chapters). International
gastronomic organization, purpose is to encourage educational functions
and promote fellowship among individuals with a serious interest in wine
and cuisine. The nonprofit, tax-exempt Chaine Foundation supports culinary
educational programs. Membership benefits at the local level include gastronomic
functions, usually 4-6 formal dinners per year supplemented by 2-4 smaller
events. On a regional and national level, members can join in Chaine-sponsored
excursions, attend the national convention, and share, by invitation,
activities of other chapters. Professionals make up approximately 30%
of the membership and include authors, critics, and food service professionals
International Association of Culinary Professionals
Founded in 1978 with a membership of over 4,000 representing over 35 countries.
This not-for-profit professional association's objectives include: providing
continuing education and professional development, sponsoring of the annual
IACP Cookbook Awards, promoting the exchange of culinary information among
members of the professional food community, establishing professional
and ethical standards, and funding scholarships. Membership benefits include
the annual spring and regional conferences, newsletters and research reports,
the annual IACP Membership Directory, the Certified Culinary Professional
(CCP) certification program. Annual dues are $245 (plus $50 one-time fee)
for Professional Members, $380 (plus $50) for Cooking School Members,
$435 (plus $50) for Business Members; $1,050 (plus $100) for Corporate
Members, and $50 for Student Members.
International Assocation of Culinary Professionals
Foundation
Founded in 1984. Solicits, manages, and distributes funds for educational
and charitable programs related to the culinary profession. Areas of interest
include research grants for food writers, culinary scholarships, cookbook
preservation, hunger alleviation and children's cooking workshops.
The James Beard Foundation, Inc.
Founded in 1986 with a Membership of 5,000. Nonprofit organization whose
mission is to keep alive the ideals and activities that made James Beard
the "Father of American Cooking" and to maintain his home as
the first historical culinary center in North America. Membership benefits
include discounts on the more than 200 events (workshops and dinners featuring
well-known American chefs) each year; a subscription to Beard House magazine;
the Foundation directory, which lists professional members; and the annual
James Beard Awards (first weekend in May), which includes cookbook, journalism,
chef, and restaurant categories. A scholarship and apprenticeship program
and library have been developed. Tax-deductible annual dues begin at $125
($275 for professional members within 75 miles of Manhattan).
New York Association of Cooking
Teachers
Founded in 1980 with a membership of more than 125 in NY, NJ, CT, PA.
Professional organization of teachers, caterers, food writers, stylists,
chefs, restaurateurs, retailers, and other culinary professionals. Purpose
is promote the interests and professional standards of those in the culinary
field, provide educational opportunities and scholarships, honor those
who have made lasting contributions. Member benefits include workshops
and seminars, membership directory, quarterly newsletter, meetings, and
review workshops for the CCP exam. Annual dues are $75 for individuals,
$150 for corporations (up to 3 members), and $37.50 for full-time students
(1 year limit).
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