The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 200 chapters in four regions across the United States.
The ACF-South Bend Chefs and Cooks Association is a culinary association of professional chefs, cooks, bakers, and other culinary professionals engaged in the planning, preparation, service and supervision of foods, pastries and beverages, in commercial kitchens, hotels, clubs, restaurants, institutions, schools, as well as serving as culinary research and development consultants, experimental chefs, food service directors and culinary educators.
The ongoing purpose of the ACF-South Bend is:
- To promote the culinary profession to the food industry, general public and government agencies; and to promote and acknowledge professionalism in all Culinarians.
- To develop an educational program, through the American Culinary Federation Educational Institute and other organizations, to improve the culinary knowledge of each of our members.
- To promote fellowship in the culinary community in our area and to encourage a cooperative effort in the food service industry.
- To encourage and assist our members and members of the culinary profession in our area to get certified and to maintain their certification, and to promote the certification program in our area.
- To develop apprenticeship programs, and to support post secondary culinary education programs, through the American Culinary Federation Educational Institute, to insure the apprentices and students are adequately trained for the industry.
- To inform its members of government regulations that effect the culinary profession and to provide a professional information service to the government.
- To promote healthy, sanitary and quality food production to the food industry and the general public.
The ACF South Bend Chefs and Cooks Association is proud to offer many opportunities for scholarships to both students and active members. These range from tuition assistance to a week at the Culinary Institute of America.