70 Part One Introducing the Foodservice Industry
Culinary Instructor
The task of training professional chefs
and cooks is growing. More individuals
seeking a career in culinary arts choose
some sort of formalized training. The ability
to teach culinary arts combines two impor-
tant qualities—a high level of culinary
skill and the ability to teach in a structured
educational setting. Culinary instructors are
employed in high schools, technical centers,
colleges, and the military, 5-8. Additionally,
Professional Organizations
There are a number of professional
organizations serving the culinary and foodservice
industry. The following is a list of some of the
better known:
American Culinary Federation (ACF).
The ACF is the largest professional chef’s
organization in the US. It has been promoting the
professionalism of chefs since 1929. Its mission
includes certification, accrediting culinary schools,
and holding culinary competitions.
American Academy of Chefs (AAC). The
AAC is the honor society for members of The
American Culinary Federation. These chefs have
the highest standards and demonstrate the highest
professionalism.
American Personal and Private Chef
Association. This association provides education
and networking opportunities for those working as
personal chefs.
Asian Chef Association. The mission of this
group is to create a community for Asian culinary
professionals and its supporters to promote,
support and inspire the art of Asian cooking.
BCA. This group is dedicated to creating
exposure and providing educational and professional
opportunities for culinary and hospitality professionals
of color.
Bread Baker’s Guild of America. This
group is devoted to advancing artisan bakers, their
suppliers, and specialists in the science of baking
and baking ingredients.
International Association of Culinary
Professionals (IACP). IACP is a professional
association that provides education and networking
for members engaged in culinary education,
communication, and the preparation of food and drink.
Les Dames d’Escoffier International.
Les Dames d’Escoffier is a culinary organization
composed of women who have achieved
professional success. Its mission is to elevate
the profession through mentoring members and
helping worthy students succeed in their culinary
careers.
Multicultural Foodservice & Hospitality
Alliance (MFHA). The focus of this organization is
multicultural training and advocacy in the food and
hospitality industry.
Research Chefs Association (RCA). The
RCA membership is comprised of chefs and food
scientists working in food manufacturing, chain
restaurants, hotels, ingredient supply houses,
consulting, and academia. It also includes other
food professionals in R&D, sales, marketing,
manufacturing, distribution, and the media.
Vatel Club. The Vatel Club is an organization
of French speaking chefs and cooks. It assists
members in finding employment and maintains,
promotes and upholds the French Culinary
tradition in the US.
World Association of Chefs’ Societies
(WACS). WACS is a nonpolitical professional
organization, dedicated to maintaining and
improving the culinary standards of global
cuisines. This international body has 72 official
chefs associations as members.
Women Chefs and Restaurateurs. The
mission of Women Chefs and Restaurateurs
is to promote the education and advancement
of women in the restaurant industry and the
betterment of the industry as a whole.
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