# American Culinary Federation

The American Culinary Federation (ACF) is a professional chef's organization established in 1929 in New York City. It was formed as a merge of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.
ACF, now based in Jacksonville, Florida, comprises more than 14,000 members in over 170 chapters in the United States. An ACF-led initiative 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.

## Education

Through the American Culinary Federation Educational Foundation (ACFEF), ACF offers accreditation of secondary and post-secondary culinary education programs. ACF-accredited culinary programs are offered in the United States, Guam, Puerto Rico, Bermuda, Philippines, Bulgaria, Italy, Peru, Russia, and Switzerland.
ACF also oversees apprenticeship programs that combine on-the-job training and classroom instruction for future chefs. ACF assists establishments in setting up their own apprenticeship programs for students and has created a set of national apprenticeship guidelines and standards that are registered with the U.S. Department of Labor. In 2012, the ACF apprenticeship program received the 21st Century Registered Trailblazers and Innovators Award by the U.S. Department of Labor for its partnership with the U.S. Army.

## Certification

ACF offers 13 professional certifications for chefs and culinary educators. Certification levels are based on a chef's educational and work experience. Culinary students may earn a basic level of certification through an ACF-accredited educational program or apprenticeship. Higher levels of certification are achieved by passing written and practical exams and certification is maintained through earning continuing education hours. Continuing education hours are offered at ACF events such as local chapter meetings, regional conferences, the annual National Convention, or through the ACF Online Learning Center.
The highest level of certification offered is Certified Master Chef (CMC).

## Scholarships

The American Culinary Federation Education Foundation (ACFEF) provides scholarships for culinary students participating in apprenticeship programs, certificate programs, and post-secondary degree programs. Additionally, professional development grants are awarded on a competitive basis to exemplary working culinary professionals who wish to update their skills through continuing education.

## Competitions & the U.S. Culinary Olympic Team

The American Culinary Federation (ACF) plays a significant role in organizing and supporting professional culinary competitions across the United States. The ACF oversees various regional and national competitions, including the prestigious ACF National Championship Series, which showcases the talents of chefs, students, and culinary educators. These competitions serve as a platform for chefs to demonstrate their technical skills, creativity, and adherence to industry standards.
One of the most esteemed competitive programs under the ACF is the management and sponsorship of the U.S. Culinary Olympic Team, which competes in the *Internationale Kochkunst Ausstellung* (IKA) Culinary Olympics. Held every four years in Stuttgart, Germany, the Culinary Olympics is the world's largest and most renowned culinary competition, bringing together top culinary teams from around the globe. The U.S. team, composed of elite chefs selected through a rigorous evaluation process, represents the nation in various categories, including individual and team-based events, focusing on precision, innovation, and mastery of global cuisines.
The ACF has been instrumental in the U.S. team's participation, providing training, funding, and logistical support to ensure the team's success. Many past team members have gone on to achieve significant recognition in the culinary industry, further cementing the ACF’s commitment to professional excellence and global competitiveness in the culinary arts.