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The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

The indispensable resource serving, supporting and advocating on behalf of the American hospitality industry.

The National Restaurant Association is the largest foodservice trade association in the world* — supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations, we work every day to empower all restaurant owners and operators to achieve more than they thought possible.

Founded in 1996 by a group of research chefs dedicated to overcoming challenges facing the food product development professional, the Research Chefs Association (RCA) has grown to more than 2,000 members. Today, RCA is the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists and other industry professionals who are shaping the future of food research and development.

The United States Chefs Association is a Professional Chef Association intended to rapidly advance your culinary career through membership, education and certifications. The USCA will standardize the cheffing industry by certifying chefs whom will then maintain their professional titles through several accredited certification levels.