The American Culinary Federation (ACF) was
established in 1929 in New York City by three chefs’ organizations: the Vatel
Club, The Société
Culinaire Philanthropique and the Chefs de Cuisine Association of America. Today, ACF is the largest professional chefs’
organization in the North America with over 20,000 members. ACF changed history in 1976 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. This historic
event changed the professional image of American chefs worldwide by opening up
opportunities through culinary education.
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