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Professional Associations
American Culinary Federation (ACF)
The American Culinary Federation (ACF), Inc. is a professional, not-for-profit organization for chefs and cooks. The principal goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to certified master chefs.
The ACF helps to set professional standards for culinary education and assists in career development through seminars, workshops, culinary competitions, and apprenticeship programs. ACF operates the only comprehensive certification program for chefs in the United States, and the ACF Accrediting Commission is the national accrediting commission for the culinary, pastry, and educational programs at post-secondary institutions.
Every ACF member is simultaneously enrolled in the World Association of Cooks Societies (WACS).
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Internet: www.acfchefs.org
The American Institute of Wine & Food
In 1981, Julia Child, Robert Mondavi, Richard Graff and others founded The American Institute of Wine & Food, a non-profit educational organization devoted to improving the appreciation, understanding and accessibility of food and drink. Today, the organization has nearly 6,000 members who are dedicated food and wine enthusiasts, industry professionals, educators, nutritionists, chefs and restaurateurs.
Educational opportunities and social gatherings foster a lively exchange of information and ideas at 29 local chapters.
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Internet: www.aiwf.org
Foodservice Consultants Society International (FCSI)
The Foodservice Consultants Society International (FCSI) is the vital link between the many professionals working in the foodservice industry. Specialists like you - practitioners in layout and design, planning, research, training, technology, operations and management. FCSI can help you advance your career, provide you all-important professional recognition and supply numerous networking opportunities with colleagues.
FCSI is the only such consulting society in the world, with over 1,000 members in more than 35 countries worldwide. FCSI is a strong and active association dedicated to serving the needs of professional foodservice consultants.
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Internet: www.fcsi.org
Hospitality, Financial and Technology Professionals
Hospitality Financial and Technology Professionals' (HFTP) membership is comprised of over 4,000 hospitality professionals worldwide, including accounting, financial, and technology professionals as well as general managers and senior management executives in the hospitality industry.
Additional HFTP membership benefits include discounts for HFTP conference and trade show registrations (including HITEC and the Annual Convention), online resources, chapter events, recognition for exhibiting allied members at HFTP conferences and tradeshows and complimentary subscriptions to industry magazines and more.
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Internet: www.hftp.org
International Association of Culinary Professionals
IACP is a not-for-profit professional association that provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of foods and beverages. IACP's vision is to be a worldwide forum for the lively development and exchange of information, knowledge, and inspiration within the professional food community. The worldwide membership of nearly 4,000 encompasses over 35 countries and offers insight into the world's cuisines as well as networking opportunities.
International Association of Culinary Professionals
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Internet: www.iacp.com
International Food Services Executives Association
The International Food Services Executives Association is a diverse group of foodservice professional focused on personal development. The group's activities include social functions, mentoring, networking and community service. Global activities include military awards, professional certification, student support and food safety education.
The organization has two subsidiaries. The Military Hospitality Alliance's (MHA) projects include a military culinary competition, Enlisted Aide of the Year awards, Registered Military Culinarian (RMC) and Registered Military Hospitality Manager (RMHM). The Hospitality Education Alliance (HEA) focuses directly on the needs of students, and less directly on faculty.
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MultiCultural Foodservice & Hospitality Alliance
The MultiCultural Foodservice & Hospitality Alliance (MFHA) is a national think tank for the hospitality industry that focuses on diversity. The organization is a resource and facilitator for achieving the economic benefits of multiculturalism in the areas of human resources, training, marketing, community relations, and supplier diversity. The MFHA organizes national conferences and develops products that provide solutions and opportunities for the industries most pressing diversity issues.
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Internet: www.mfha.net
Women's Foodservice Forum
The Women's Foodservice Forum engages the foodservice industry to develop leadership talent and ensure career advancement for executive women. Membership of 1,600 includes all segments of the industry, including restaurant operations, manufacturing, distribution, publishing and consulting.
Since its inception in 1989, WFF has made important differences in the personal and professional lives of individual members and the foodservice industry at large. Through highly beneficial workshops at the Annual Leadership conference, keynote speakers, Regional Connect events and mentoring, WFF provides members with the tools needed to make a positive difference in their careers.
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