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The Culinarians Code

Culinarian’s Code

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all Culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.

 

Adopted at Board of Governors

August 3, 2010

 

Complimentary Term Life Insurance Benefit

This benefit currently offered to members in good  standing by the American Culinary Federation

The complimentary Term Life Insurance Benefit provided by the American Culinary Federation is insured by The Guardian Life Insurance Company of America, New York, NY. As a premier provider of quality financial products and professional services for over 140 years, Guardian has enjoyed outstanding financial strength and exemplary ratings from independent analysts, decade after decade. Guardian is known throughout the industry for integrity, fairness, performance and top-notch service.

Go to the complimentary Term Life Insurance Benefit link.

 

DEFERRED DUES PROGRAM ANNOUNCEMENT

DEFERRED  DUES  PROGRAM  ANNOUNCEMENT

 

Dear Chapter, 

Membership would like to share with you a new program recently approved by the ACF Board of Directors. The Deferred Dues Program was developed to assist members in your chapter who have experienced financial hardship due to the economy and are currently unemployed. ACF will provide member with one year of deferred dues, if they meet the criteria and are approved by the Chapter President.

Eligibility

  • The deferred membership dues program applies to unemployed ACF members in good standing.
  • ACF members who are in good standing after August 31, 2010.
  • Available to members who have lost full-time employment and are presently seeking full-time employment.
  • Available to Professional Culinarians.
  • ACF will defer membership dues for one year. As a member of this program, you agree to continue to pay your membership

Dues upon gaining employment.

 

Approval Process

  • Application to be completed by ACF member and submitted to their Chapter President for approval. Application is posted in Presidents Portal or can be requested through email at membership@acfchefs.net. Application is also attached to this email.The approved application is to be forwarded to the ACF National Office. Chapter President must indicate whether the chapter will also defer chapter portion of dues.  If not approved or left blank, member will become a national member.

 

  • If the ACF member belongs in a chapter without a Chapter President, the application will be forwarded to Regional VP for approval. The approved application is to be sent to the ACF National Office.

 

  • If the ACF member is a national member, forward the application to the ACF National Office.

 

  • Approved applications can be mailed, faxed or emailed to the ACF National Office, Attn: Membership Manager.

 

  • Member will receive a member card to reflect new renewal date.

 

 

If you have any further questions, please contact me at 800-624-9458 x107 or 904-484-0207.

  

 

Sincerely, 

Linda Leo

Membership Manager

American Culinary Federation

180 Center Place Way

St. Augustine, FL  32095

 

Phone: (800) 624-9458 x107

Direct: (904) 484-0207

Fax: (904) 825-4758

Email: lleo@acfchefs.net

 

The USA Regional Team brought home the gold

Have you ever watched Iron Chef on TV?  Well, this isn't any TV show...it's the Culinary Olympics, baby.  And 2012's got a contender.  The USA Regional Team brought home the gold back in 2008 and is ready to repeat as back to back champions.

Representing the USA are team members from Charlotte, Pittsburgh and Houston and rounding out the regional team is Chicago's very own Chef John Reed.  Chef John joined the team in 2010, and he, more than ever, is anxious to bring culinary greatness back to the streets of Chicago.

Being on the team is both an honor and a huge commitment, as he puts in up to 30 hours of practice each week.  Not to mention the travel.  Group practices take place in various cities across the country.  In order to continue Regional Team USA's Olympic quest, Chef John is asking for hometown support.

Here's how you can contribute:

  • Excess frequent flyer miles for airfare to and from training destinations
  • Specialty produce, seafood, proteins and ingredients for production of 10 show plates per month as well as extra training sessions
  • Use of kitchen space and/or specialty equipment on an as need basis
  • Access to china and flatware for presentation
  • Volunteers to help with prep and packing

Chef John and everyone affiliated with the USA Regional Team thanks you in advance for your support.  Your donations will help keep Chicago a representative city in this competition.

To donate to the national team, please click here:

https://www.acfchefs.org/Source/Meetings/acf_Team_Donation.cfm

Thank You

Chef John Reed

 

1-847-287-3604

jrmeeinc@msn.com

 

ACF Culinary Team USA Donations

ACF Culinary Team USA Donations

ACF Culinary Team USA members are honored to represent the United States of America and American cuisine at the “culinary Olympics” in Erfurt, Germany, in 2012. They generously give their time, energy and passion in their quest for gold. ACF Culinary Team USA needs equipment, supplies, uniforms and travel expenses to train and compete in the international arena. Share our vision and be a part of the journey.

The American Culinary Federation Education Foundation (ACFEF), ACF’s educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible—please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.

Checks can be mailed to:
American Culinary Federation
180 Center Place Way
St. Augustine, FL 32095

Login now and donate today!

 

Windy City ACF

Windy City ACF

Click on the link directly below to see what the buzz is all about!

ACF Culinary Team USA

The American Culinary Federation, Inc. (ACF), established in 1929 and the premier professional organization for culinarians in North America, is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. ACF Culinary Team consists of a national, military, regional and youth team. Each of these teams will represent the United States at the 2012 Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, also known as the “culinary Olympics,” in Erfurt, Germany.

Current News

IKA Competition Days Announced

Support ACF Culinary Team USA 2012 as they compete and represent American chefs and cuisine at the prestigious IKA, or “culinary Olympics,” in Erfurt, Germany, from Oct. 5–10. The national, military, and youth teams are scheduled for Sunday, Oct. 7, 2012 (hot), and Tuesday, Oct. 9, 2012 (cold). More

Help ACF Culinary Team USA Go for Gold! They are on the road to success after an impressive showing at the 2010 Villeroy & Boch Culinary World Cup in Luxembourg. These passionate team members are generously dedicating their time and energy in their quest for the gold, as they represent American chefs and cuisine at this elite international competition, IKA. Share our vision and be a part of the journey. Join your ACF region’s fundraising competition, and help your chapter to win. Make a donation today!

Become a Sponsor. Sponsorship offers positioning and branding opportunities that place your company among “the best of the best.” View Opportunities

Villeroy & Boch Culinary World Cup 2010

Congratulations to ACF Culinary Team USA for their stellar performance at the Villeroy & Boch Culinary World Cup 2010. The national team placed third overall with gold medals in the hot-food portion and cold-food display. The military team, USACAT, won gold in cold-food and bronze in hot-food placing sixth overall. Both teams represented the United States proudly executing the highest caliber of cooking on a world stage. Experience their journey through updates and photos.

National Team

Team Captain Joseph Leonardi, CEC, ACF Rhode Island Chapter; Timothy Bucci, CEC, CCE, CHE, ACF Louis Joliet Chapter; Ben Grupe, Chefs de Cuisine Association of St. Louis Inc.; Jennifer Kopp, CEPC, ACF Nations Capital Chefs Association; J. Kevin Storm, CEC, CCA, AAC, Chefs de Cuisine Association of St. Louis Inc.; and Eddie Tancredi, ACF Columbus Chapter. More

Regional Team

Brian Campbell, CEC, CCE, ACF Inc. Charlotte Chapter; Shawn Culp, CEC, FMP, ACF Pittsburgh Chapter; Adam Heath, CSC, ACF National; and John Reed, CEC, CCA, ACF Windy City Professional Culinarians Inc.

 

Youth Team

Representing ACF Bay Area Chefs Association of Oregon and from Oregon Coast Culinary Institute, Coos Bay, Ore.: Team Coach Randy Torres, CEC; Team Captain Edalyn Garcia; Laura Chandler; Maddie Cutts; Reilly Meehan; and Krista Nakamura. Learn more and visit the youth team’s website.

Military Team

The U.S. Army Culinary Arts Team (USACAT) has been competing in the “culinary Olympics” since 1976. Competing at local, national and international culinary competitions offers the military chefs the opportunity to sharpen and broaden his or her cooking skills. Learn More

The Team Behind the Team

The success of ACF Culinary Team USA depends on more than just the team members. Managers, coaches and advisors play a vital part. Learn More

 

HACCP course

ACF CHAPTERS...PLEASE PASS THIS NEW ON-LINE HACCP COURSE INFO ON TO YOUR MEMBERS.  RECEIVE AN ACF 15% DISCOUNT BY ENTERING THE BELOW COUPON CODE.
APPROVED FOR 14 CEH FROM THE AMERICAN CULINARY FEDERATION
 
Presenting the highest quality HACCP training, now available online, from one of America's most trusted sources - The National Environmental Health Association - NEHA. In much less time than you would expect, you can train quickly and cost effectively identify and prevent sources of food borne illness, using both the classic approach to HACCP and the Process approach. By voluntarily developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your establishment is safe. Accessible from any internet enabled connection 24/7/365. All materials have been reviewed and accepted as meeting the standards for HACCP from the International HACCP Alliance and FDA
 
  REGISTER: www.nehahaccp.org  “RECEIVE AN ACF 15% DISCOUNT BY ENTERING COUPON CODE 903130

 

Membership payments

ACF Membership Payment Plan
You have the opportunity pay your annual dues in four installments when renewing your ACF membership. For more information e-mail membership@acfchefs.net or call (800) 624-9458.