What IS 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.
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