The Chefs de Cuisine Association of St. Louis is the local chapter of the American Culinary Federation. We are a not-for-profit 501 (C6) corporation that focuses on education and support to the culinary community in the greater St. Louis area. We were founded in 1921, eight years prior to the formation of the ACF itself.
We have a program of monthly meetings, each being an educational presentation or tour, a chapter business meeting, or a dinner/social event. We provide scholarships to our professional and student members. We host two culinary competitions each year and send culinary Knowledge Bowl and Junior Culinary (Hot Foods) teams to regional and national competitions as well as host ACF certification practical tests. We have 3 major fund-raising events each year - a Mardi Gras early in the year, a Golf Tournament in June, and an Octoberfest celebration. We actively sponsor ACF Chef & Child events through-out the St. Louis area, at local schools, or local events. We have two dinner galas annually - the local chapter's American Academy of Chefs dinner (AAC, the honor society of ACF) which recognizes chefs displaying the highest standards of professionalism and our Chef of the Year dinner. (Click here to learn more about our Chef & Child program and the AAC).
American Culinary Federation
Our parent organization, 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.
In 1976, ACF forever changed the culinary industry 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. Since this change, the culinary industry and our organization have grown tremendously.
ACF is now the largest professional chefs’ organization in North America. We are made up of more than 15,000 members belonging to more than 150 chapters in four regions across the U.S. Today, ACF is the leader in offering educational resources, training, apprenticeship, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive culinary certification program in the world. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international competitions.
ACF also offers regional and national events, print and digital publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.
Membership in the local chapter is facilitated through joining the national ACF and specifying Chefs de Cuisine of St. Louis (MO012) as your local chapter.
The national ACF website provides lots of information, including:
- Culinary Accreditation
- Regional and national events
- Culinary trends