Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America. North America North America is a continent [1] in the Earths northern hemisphere and (chiefly) western hemisphere. ...

ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.^{[citation needed]} One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef from domestic to professional in 1976.^[1] NY redirects here. ... Cooking is the act of preparing food. ... Chefs in training in Paris A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. ... Apprenticeship is a system of training a new generation of skilled crafts practitioners, which is still popular in some countries. ... Certification, the process of certifying, or a certificate may refer to: Professional certification Product certification Cyber security certification Digital signatures in Public-key cryptography RIAA certification, RIAA Single certification in music, such as Gold or Platinum Film certification, also known as Motion picture rating system See also Accreditation External links... Chefs in training in Paris A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. ... Chefs in training in Paris A chef is a professional cook, who may work in a restaurant, hotel, institutional food service or other professional kitchen. ...

It is a member of the World Association of Chefs Societies. The World Association of Chefs Societies (WACS), is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. ...

Culinary Competitions

Culinary Competitions are a vital and evolving branch of the American Culinary Federation. Some competitions are single events taking place at ACF chapters. Whereas other student and professional competitions that include individual and team events engage in a rigorous qualifying process that begins at the local ACF chapter level, advances at the AFC Regional Conferences and culminates with the finals at the ACF National Convention. Regardless of the level, the purpose is the same-to continually raise the standards of culinary excellence in the USA while promoting camaraderie and educational opportunities among culinary professionals. ^[2] Food from plant sources Food is any substance normally eaten or drunk by living organisms. ... Competition is the act of striving against others for the purpose of achieving gain, such as income, pride, amusement, or dominance. ... The word student is etymologically derived through Middle English from the Latin second-type conjugation verb stŭdērĕ, meaning to direct ones zeal at; hence a student is one who directs zeal at a subject. ... A professional can be either a person in a profession (certain types of skilled work requiring formal training / education) or in sports (a sportsman / sportwoman doing sports for payment). ... Food from plant sources Food is any substance normally eaten or drunk by living organisms. ... Food from plant sources Food is any substance normally eaten or drunk by living organisms. ...

American Culinary Federation Chef & Child Foundation

Founded in 1989 The Chef & Child Foundation seeks to "foster, promote, encourage and stimulate an awareness of proper nutrition in preschool and elementary school children", as well as fight against childhood obesity. Children benefit from the financial support which the foundation gives to other organizations which support childhood nutrition and obesity causes. They also support a yearly Chef & Child Day, where the ACF chapters from across the United States participate in local and national events to support children's causes.
The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ... A nursery school is a school for the education of very young children (generally five years of age and younger). ... Primary or elementary education is the first years of formal, structured education that occurs during childhood. ... A male Caucasian toddler child A child (plural: children) is a young human. ... Childhood obesity is a medical condition that affects children. ...

The American Culinary Federation Chef & Child Foundation, Inc., focuses on the nutritional development of all of America's children in all economic segments. All children should learn how to cook and choose healthy foods. With many children living in homes with a single parent or with both parents working, children are cooking for their little brothers and sisters, and even for themselves and their parents.
^[3] Nutrition is interpreted as the study of the organic process by which an organism assimilates and uses food and liquids for normal functioning, growth and maintenance and to maintain the balance between health and disease. ... Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic  - President George Walker Bush (R)  - Vice President Dick Cheney (R) Independence from... A male Caucasian toddler child A child (plural: children) is a young human. ...

ACF Culinary Team USA

ACF Culinary Team USA, a program of the American Culinary Federation (ACF), is the official representative team of the United States in major national and international culinary competitions. ACF Culinary Team USA comprises one national team of six members, two regional teams of five members each, and a youth team of five members less than 23 years old. The regional teams, considered a training ground for the national team, work with and assist the national team when they are not competing. ACF Culinary Team USA competes in many competitions including three major international culinary competitions: Internationale Kochkunst Ausstellung International Culinary Art Competition also known as the "Culinary Olympics;" The American Culinary Classic; and Culinary World Cup. ^[4] Food from plant sources Food is any substance normally eaten or drunk by living organisms. ... A region can be any area that has some unifying feature. ... For other uses, see Youth (disambiguation) Youth is defined by Websters New World Dictionary as, The time of life when one is young; especially: a: the period between childhood and maturity b: the early period of existence, growth, or development. ... A region can be any area that has some unifying feature. ... Competition is the act of striving against others for the purpose of achieving gain, such as income, pride, amusement, or dominance. ... Food from plant sources Food is any substance normally eaten or drunk by living organisms. ...

List of ACF Past Presidents

• 2005-Present John Kinsella, CMC, CCE, AAC
• Edward G. Leonard, CMC, AAC
• Noel Cullen, CMC, AAC
• Reimund Pitz, CEC, CCE, AAC
• Tim Ryan, CMC, AAC
• John Folse, CEC, AAC
• Michael Ty, CEC, AAC
• Keith Keogh, CEC, AAC
• Jack F. Braun, CEC, AAC
• Baron H. Galand, CEC, AAC
• Ferdinand E. Metz, CMC, AAC
• Richard Bosnjak, CEC, AAC
• Amato Ferrero, AAC
• Jack L. Sullivan, AAC
• John Bandera, CEC, AAC
• Willy Rossel, AAC
• C. Orby Anderson, AAC
• Peter Berrini
• Eugene Ertle
• Pierre Berard
• Paul Laesecke, AAC
• Charles Scotto

^[5]

External links

• ACF home page
• ACF Culinary Competitions Calendar
• American Culinary Federation Chef & Child Foundation

Notes

Works Cited

• American Culinary Federation, (2007) "ACF Culinary Competitions ...The Ultimate Challenge" Retrieved on April 6, 2007 from http://acfchefs.org/Content/Events/Competitions/default.htm
• American Culinary Federation, (2007) "American Culinary Chef & Child Foundation" Retrieved on April 6, 2007 from http://acfchefs.org/Content/ACFPrograms/ChefandChild/default.htm
• American Culinary Federation, (2007) "Office of the President" Retrieved on April 6, 2007 from http://acfcm5.advsolconsulting.net/AM/Template.cfm?Section=Office_of_the_President&Template=/CM/HTMLDisplay.cfm&ContentID=982
• Leonard, Edward G., American Culinary Federation’s Guide to Culinary Competitions. New York: Wiley, 2005
• Michael Baskette and Brad Barnes., The American Culinary Federation's Guide to Culinary Certification. New York: Wiley, 2005