PLEASE PARTICIPATE...Survey of Georgia Chapter members of the American Culinary here

Welcome to the Classic City Chefs & Cooks Association

ACF Classic City Chefs & Cooks Association, is a non-profit chapter of the American Culinary Federation.    Membership is made up of chefs, purveyors and students dedicated to the profession of food preparation, hospitality, fine dining, competition and certification.    Goals and objectives are achieved through community projects, volunteerism and reaching out to all those connected with the food industry.

What is the ACF ?  
The American Culinary Federation, Inc., a professional, not-for-profit organization for chefs, was founded in 1929 in New York City by three chefs' organizations: the Societe Culinaire Philanthropique, The Vatel Club and The Chefs Association of America. The principal goal of the founding chefs remains true to the ACF today - to promote a professional image of the American chef worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs of the culinary arts.

What is ACF Certification?
ACF administers the prestigious professional Chef certification program for American Chefs, and is the leading authority on cooking in America . Already over 20,000 Chefs have sought and obtained certification at various levels of their career path from the entry level culinarian to Certified Master Chefs. Certification is a combination of culinary work experience, specialized training in key management, nutritional cooking, sanitation as well as passing a certification level test. The certification levels range from certified culinarian (automatically qualify if graduate from a ACF accredited institution) to certified master chef (the highest level of certification). ACF is the only chef organization that has a certification program that is recognized by the U.S. Department of Labor as a trade/profession.




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


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Classic City Chefs & Cooks Association


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