About Us

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, apprenticeshipcompetitions 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 eventsprint 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


National ACF Website

ACF Code of Professional Ethics

About ACF

Known as "the authority on cooking in America," the American Culinary Federation (ACF) represents more than 14,000 members in 170 chapters across the United States. It is the ACF's mission to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere.


The ACF developed the following Code of Ethics to provide guidance to professional cooks and chefs in their professional practice and conduct. The actions, behaviors and attitudes of our members are consistent with the ACF commitment to hospitality, foodservice and public service. This Code of Ethics sets forth the fundamental principles and is considered essential to this purpose. Every individual who is a paid member and/or certified by the ACF shall abide by this Code of Ethics. Any action that violates the purpose and principles outlines by the Code of Ethics shall be considered unethical.

Basic Beliefs

We recognize the importance of the following beliefs that guide our practice and provide context for our ethics:

  • The services we provide contribute to the health and well-being of society.
  • Professional cooking careers are an essential component of overall hospitality and foodservice and we function interdependently with other hospitality providers.
  • All people should have access to quality hospitality and food services.
  • We are individually responsible for our actions and the quality of professional services that we provide.


Code of Ethics

As a member of the ACF, I pledge myself to:

  • Conduct myself with honesty, integrity and fairness.
  • Strive to provide all services competently.
  • Provide professional service in a manner that does not discriminate others on the basis of race, ethnicity, creed, religion, sex, age, sexual orientation or national origin.
  • Not engage in sexual harassment, disrespectful or abusing behavior.
  • Show professional respect for all who work with or in supervision with myself.
  • Strive to provide objective evaluations of performance for employees and coworkers, apprentices, students, professional association members and/or peers and to avoid bias in any kind of professional evaluation of others.
  • Be alert to situations that might cause a conflict of interest or have the appearance of a conflict and provides full disclosure when a real or potential conflict of interest arises.
  • Not to promote or endorse products in a manner that is false or misleading.
  • Not engage in substance abuse that could adversely affect my job performance or endanger coworkers.
  • Strive to comply with all applicable laws and regulations concerning the culinary profession including local, state and federal statutes that promote public health and safety.
  • Collaborate with others to create a work environment that minimizes risk to the personal health and safety of our colleagues.
  • Support the efforts of other professional cooks and chefs to learn new and innovative culinary techniques and improve my knowledge and skills.
  • Not to discriminate in making employment decisions regardless of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation or marital or family status.
  • Not knowingly misappropriate, divert or use monies, personnel, property or equipment belonging to others for personal gain or advantage.
  • Not harm others by knowingly making false statements about a colleague or professional peer.
  • Accurately represent my professional training and qualifications and not knowingly permit aid, abet or suffer the misstatement of my training and qualifications by others.
  • Not to plagiarize on another person's printed, audio or visual recordings or using them publicly as original materials, including cookbooks that may not be governed by standard copyright laws and restrictions.
  • Follow ACF Social Media Guidelines.

[Last updated June 11, 2020]