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American Culinary Federation Inducted into the Culinary Hall of Fame
The American Culinary Federation (ACF) was established in 1929 and is the largest professional chefs' organization in North America.
About the American Culinary Federation:
The American Culinary Federation (ACF) was established in 1929 and is the largest professional chefs' organization in North America. ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 22,000 members in 230 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, 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 from domestic to professional in 1976. The ACF is a member of the World Association of Chefs Societies.
Culinary Competitions are a vital and evolving branch of the American Culinary Federation. Some competitions are single events taking place at ACF chapters. Whereas other student and professional competitions that include individual and team events engage in a rigorous qualifying process that begins at the local ACF chapter level, advances at the ACF 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.
One of the many ACF Culinary competitions is the ACF Pastry Chef of the Year. The ACF Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge.
For more information visit: www.acfchefs.org/
About Culinary Hall of Fame:
Our mission is to present a single, unified Hall of Fame to encompass all things culinary. Our hall of fame includes restaurants, writers of books and magazines, television shows, chefs and food stylists, popular recipes, pioneers and visionaries in the areas from organic farming to going green or fighting obesity. For more information, please refer to our mission statement or contact form at