Career Cooking Food and Wine Organizations
American Culinary Federation (ACF)
St. Augustine, Florida
Founded in 1929. Membership 25,000+. Oldest nationwide professional cooks' and chefs' membership organization recognized by other leading food service organizations. Objectives: to make a positive difference for culinarians internationally through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity. Over 300 local chapters in the U.S. and abroad. Membership benefits include: educational seminars at national convention and regional meetings; subscription to a monthly magazine, The National Culinary Review, opportunities to earn gold, silver, and bronze medals in ACF-approved culinary competitions sponsored by local ACF chapters. ACF sponsors the ACF Culinary Team USA, which represents the American culinary profession in the largest and oldest international cooking competition, the International Culinary "Olympics", held every 4 years in Germany. The American Culinary Federation accredits culinary programs through its Accreditation Commission, awards scholarships to students, and provides a U.S. Department of Labor recognized 3-year National Apprenticeship Training Program for Cooks and Pastry Cooks. The ACF Certification Department certifies chefs on the basis of experience and testing of knowledge. Certification categories include Certified Culinarian (CC), Pastry Culinarian (CPC), Sous Chef (CSC), Chef de Cuisine (CCC), Working Pastry Chef (CWPC), Executive Chef (CEC), Executive Pastry Chef (CEPC), Culinary Educator (CCE), and the highest levels of Certified Master Chef (CMC) and Master Pastry Chef (CMPC). The American Academy of Chefs is the honor society of the American Culinary Federation. Contact: ACF, P.O. Box 3466, St. Augustine, FL 32085; 800-624-9458, 904-824-4468, Fax 904-825-4758, E-mail email@example.com.
American Dietetic Association (ADA)
Founded in 1917. Membership 70,000, of which 75% are registered dietitians in diverse areas of practice, including clinical dietetics, hospital, college or university, school and foodservice administration, community and public health, organizations, extended care facilities. Promotes optimal nutrition, health, and well-being through various activities, publications, educational meetings, media and marketing programs. Establishes and enforces quality standards for more than 600 educational programs and internships in dietetics and nutrition. Maintains a legislative affairs office in Washington, DC, and has a nonprofit foundation established for charitable, educational, and scientific research and scholarship purposes.
Contact: ADA, 216 W. Jackson Blvd., Chicago, IL 60606-6995; 800-877-1600, Fax 312-899-4845, E-mail firstname.lastname@example.org.
American Institute of Baking (AIB)
Founded in 1919. This non-profit educational organization's objective is to promote the cause of education in nutrition and in the science and art of baking and bakery management. The AIB employs about 135 full-time personnel and is supported by the contributions of more than 600 member companies. Programs include the 14- and 20-week Baking Science and Technology course, the 10-week Bakery Maintenance Engineering program, and short courses and seminars. Correspondence courses include Science of Baking, Bakery Maintenance Engineering, and Maintenance Engineering. Scholarships and financial aid are available. The AIB's Certified Baker Program provides companies with training that does not require lengthy stays away from the job; the research department develops new techniques and evaluates new ingredients; the Technical Assistance group provides information on scientific, technical, and regulatory subjects; the Department of Food Product Safety offers training and in-plant inspection; the Department of Safety Education offers training and in-plant audits; and the Library responds to information requests. The Food Labeling Program provides information for FDA-required food labels.
Contact: AIB, 1213 Bakers Way, Manhattan, KS 66502; 800-633-5137, 785-537-4750, Fax 785-537-1493.
The American Institute of Wine & Food (AIWF)
Founded in 1981. Membership 10,000+. This non-profit educational organization's objectives are to advance the appreciation of wine and food and stimulate greater scholarly education in gastronomy. Membership is open to all and benefits include special prices and invitations to national and chapter programs, savings on wine and food publications, and the AIWF's American Wine & Food newsletter. There are more than 30 AIWF chapters in the U.S. and abroad. Annual membership contributions range from $40 for students to $2,500 for corporations. Contact: AIWF, 304 West Liberty St., Suite 201, Lousville, KY 40202; 502-992-1022, 800-274-AIWF(2493), Fax 502-589-3602, E-mail email@example.com.
American Vegan Society (AVS)
Malaga, New Jersey
Founded in 1960. Nonprofit educational organization dedicated to teaching a compassionate way of living and abstinence from animal products. Lectures, discussions, and live-in weekend classes in vegan cooking are available. Member services: books & videos available by mail order including cookbooks on nutrition and health. An educational convention is held annually. Members receive a subscription to the American Vegan quarterly newsletter. Annual dues are $20, students & low income $10. Contact: AVS, 56 Dinshah Ln., P.O. Box 369, Malaga, NJ 08328-0908; 856-694-2887, Fax 856-694-2288.
American Wine Society (AWS)
Rochester, New York
Founded in 1967. Membership 5,800. Non-profit consumer organization dedicated to bringing together wine lovers and educating people about wine production and use. The national conference, held in November, features tastings, contests, tours of wineries and vineyards, and well-known speakers. Publications include a quarterly journal newsletter, specialized technical manuals, and lists of related books and publications. The organization assists in publicizing regional events and helps organize local chapters (currently 110), which sponsor tastings, tours, wine making and other social and educational events. Members with at least 2 years of chapter comparative tastings or equivalent are eligible for the AWS Wine Judge Certification Program. Membership is open to all and annual dues are $40 per individual or couple. Professional Memberships are $64 per year and Lifetime Memberships, for ages 60 and over, are $315.
Contact: AWS, 3006 Latta Rd., Rochester, NY 14612-3298; 716-225-7613, Fax 716-225-7613, E-mail firstname.lastname@example.org.
The Bread Bakers Guild of America
Founded in 1993. Membership 1,400. Objectives are to bring together individuals involved in the production of high quality bread products, to raise professional standards, and to encourage the education and training of people interested in careers as bread baking professionals. It also seeks to promote the exchange of information between artisan bakers, their suppliers, and specialists in the science of baking and baking ingredients. The Guild publishes a newsletter and sponsors seminars and workshops in the U.S. and abroad, as well as regional and national baking competitions. Membership is open to anyone but the focus of the Guild is professional bread bakers. Business membership yearly dues are based upon annual company sales, starting at $100; non-business yearly dues: $35 students, $50 educators, $65 all others.
Contact: The Bread Bakers Guild of America, 3203 Maryland Ave., North Versailles, PA 15137; 412-823-2080, Fax 412-823-2495, E-mail email@example.com.
Careers Through Culinary Arts Program, Inc. (C-CAP)
New York, New York
Founded in 1990 by cookbook author/educator Richard Grausman. Membership 10,000 students in 190 schools in Arizona, California, Illinois, New York, Pennsylvania, Washington, DC, Virginia. Nonprofit corporation whose mission is to promote and provide career opportunities in the foodservice industry for inner-city youth through culinary arts education and apprenticeship. Supports public high school home economics classes through professional development opportunities for teachers, donations of product and equipment from sponsors, industry mentors, jobs and internships for students. Conducts annual culinary competitions and awards scholarships.
Contact: C-CAP, 250 W. 57th St., #2015, New York, NY 10107; 212-974-7111, Fax 212-974-7117, E-mail firstname.lastname@example.org.
Confrerie de la Chaine des Rotisseurs
New York, New York
Founded in 1950. Membership 7,650 (152 U.S. chapters). International gastronomic organization, purpose is to encourage educational functions and promote fellowship among individuals with a serious interest in wine and cuisine. The nonprofit, tax-exempt Chaine Foundation supports culinary educational programs. Membership benefits at the local level include gastronomic functions, usually 4-6 formal dinners per year supplemented by 2-4 smaller events. On a regional and national level, members can join in Chaine-sponsored excursions, attend the national convention, and share, by invitation, activities of other chapters. Professionals make up approximately 30% of the membership and include authors, critics, and food service professionals. Membership is normally by invitation only. Interested individuals who do not know a member should contact the National Office for information.
Contact: Confrerie de la Chaine des Rotisseurs, 444 Park Ave. So., New York, NY 10016; 212-683-3770, Fax 212-683-3882.
Cooking Club of America
Founded in 1998. Membership 650,000. Membership organization for people who enjoy cooking. Benefits include free cooking products to test, contests, product giveaways, free reprints of published recipes on recipe cards and Cooking Pleasures magazine.
Contact: Cooking Club of America, Box 3438, Minnetonka, MN 55343; 888-850-8202, E-mail email@example.com.
COPIA: The American Center for Wine, Food & the Arts
Founded in 2001. Not-for-profit organization that is a cultural museum and educational center dedicated to exploring the American contribution to the character of wine and food in association with the arts and humanities. Membership benefits include participation in events and programs at a discounted rate, free admission for one year, complimentary subscription to the quarterly newsletter, gift shop discounts and exhibition previews. Membership levels range from $72-$1,000. Seniors, students & AIWF members receive 20% discount on any membership level. Contact: COPIA: The American Center for Wine, Food & the Arts, 500 First Street, Napa, CA 94559; 707-259-1600, 888-51-COPIA, Fax 707-257-8601, E-mail firstname.lastname@example.org.
Council on Hotel, Restaurant, and Institutional Education (CHRIE)
Founded in 1946. Membership 2,000 members from 52 countries. This trade and professional organization's mission is to foster the international advancement of teaching and training in the field of hospitality and tourism management and facilitate the professional development of its members, who include administrators, educators, industry professionals, and government executives. Membership benefits include an annual conference and several publications: The CHRIE Communique monthly newsletter, the Hospitality & Tourism Educator interdisciplinary quarterly, the 4 times yearly Hospitality Research Journal, HOSTEUR magazine for students at member schools, and the Annual Directory of CHRIE Members. CHRIE also publishes A Guide to College Programs in Hospitality & Tourism, which describes curricula, admission requirements, scholarships, and internships. Contact: CHRIE, 1200-17th St., NW, Washington, DC 20036-3097; 202-331-5990, Fax 202-785-2511, E-mail email@example.com.
The Culinary Trust
Founded in 1984. Solicits, manages, and distributes funds for educational and charitable programs related to the culinary profession. Areas of interest include research grants for food writers, culinary scholarships, cookbook preservation and hunger alleviation. Contact: The Culinary Trust , 304 W. Liberty St., #201, Louisville, KY 40202; 502-581-9786, Fax 502-589-3602, E-mail firstname.lastname@example.org.
Foodservice Educators Network International (FENI)
Founded in 1998. Nonprofit network of foodservice educators whose mission is to advance professional growth through seminars and workshops, an annual Educators' Summit, summer institutes, consulting services, resource guides, a continuing education scholarship program, and a quarterly magazine, Chef Educator Today. Contact: FENI, 20 N. Wacker Dr., #1865, Chicago, IL 60606; 312-849-2220, Fax 312-849-2174, E-mail email@example.com.
Institute of Food Technologists
Founded in 1939. Membership 27,000. Nonprofit scientific society dedicated to advancing the science and technology of food. 50+ regional sections nationwide and four outside the U.S., specialized divisions of expertise, a student association, awards, scholarships and fellowships for outstanding food scientist, technologist and students. IFT offers scientific publications (e.g. Food Technology and Journal of Food Science), continuing education, career guidance, employment servuce, networking opportunities, regional meetings, Annual Meeting & Food Expo, and an International Food Safety & Quality Conference & Expo. Contact: Institute of Food Technologists, World Headquarters: 525 West Van Buren Street., #300, Chicago, IL 60607-3814; 312-782-8424, Fax 312-782-8348, E-mail firstname.lastname@example.org.
International Association of Culinary Professionals (IACP)
Founded in 1978. Membership 4,000+ representing over 35 countries. This not-for-profit professional association's objectives include: providing continuing education and professional development, sponsoring of the annual IACP Cookbook Awards, promoting the exchange of culinary information among members of the professional food community, establishing professional and ethical standards, and funding scholarships. Membership benefits include the annual spring and regional conferences, newsletters and research reports, the annual IACP Membership Directory, the Certified Culinary Professional (CCP) certification program. Annual dues are $245 (plus $50 one-time fee) for Professional Members, $380 (plus $50) for Cooking School Members, $435 (plus $50) for Business Members; $1,050 (plus $100) for Corporate Members, and $50 for Student Members. Contact: IACP, 304 W. Liberty St., #201, Louisville, KY 40202; 502-581-9786, 800-928-4227, Fax 502-589-3602, E-mail email@example.com.
International Food Service Executives Association
Las Vegas, Nevada
Founded in 1901. Membership 2,000. Nonprofit educational and community service organization. Services include student scholarships, monthly gatherings, military awards, savings on health insurance, debt collection, and Hotline Magazine. Also has certification program for executives, chefs, managers, bar managers, and others. Memberships are Active (management, ownership, purchasing) and Member-at-Large (reside more than 50 miles from an IFSEA branch). Annual dues are $130 for active members, $95 for members-at-large. Contact: International Food Service Executives Association, 2609 Surfwood Dr., Las Vegas, NV 89128; 702-838-8821, Fax 702-838-8853, E-mail firstname.lastname@example.org.
International Foodservice Editorial Council (IFEC)
Hyde Park, New York
Founded in 1956. Membership 275. This nonprofit association is dedicated to improving the quality of media communications in the foodservice industry. Membership benefits include an annual directory and conference, newsletter, and networking. Four to six scholarships ranging from $1,000 to $2,500 are awarded annually to students whose career aspirations combine foodservice and communications. Membership is open to individuals employed in editorial functions within the industry. Contact: IFEC, P.O. Box 491, Hyde Park, NY 12538; 845-229-6973, Fax 845-229-6993, E-mail email@example.com.
The James Beard Foundation, Inc.
New York, New York
Founded in 1986. Membership 5,000. Nonprofit organization whose mission is to keep alive the ideals and activities that made James Beard the "Father of American Cooking" and to maintain his home as the first historical culinary center in North America. Membership benefits include discounts on the more than 200 events (workshops and dinners featuring well-known American chefs) each year; a subscription to Beard House magazine; the Foundation directory, which lists professional members; and the annual James Beard Awards (first weekend in May), which includes cookbook, journalism, chef, and restaurant categories. A scholarship and apprenticeship program and library have been developed. Tax-deductible annual dues begin at $125 ($275 for professional members within 75 miles of Manhattan). Contact: James Beard Foundation, Inc., 167 W. 12th St., New York, NY 10011; 212-675-4984, (800)-36-BEARD, Fax 212-645-1438, E-mail firstname.lastname@example.org.
Napa Valley Wine Library Association (NVWLA)
St. Helena, California
Founded in 1963. Dedicated to preserving and sharing information regarding viticulture, enology, and wine lore, particularly as it pertains to the Napa Valley. Acquires books and other publications for the Napa Valley Wine Library, a more than 4,000-title collection including oral history transcripts and historic photographs, which is housed at the St. Helena Public Library. Membership benefits include the seasonal Wine Library Report, first notice of wine appreciation weekends and one-day seminars, and admission to the annual wine tasting, an August event that presents the wines of more than 100 Napa Valley wineries. Membership is open to anyone and dues are $25 per year. Contact: NVWLA, P.O. Box 328, St. Helena, CA 94574; 707-963-5145, E-mail email@example.com.
National Restaurant Association (NRA)
Founded in 1919. Membership 40,000+. This organization is the leading business association for the restaurant industry. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate, and promote the restaurant industry. Contact: NRA, 1200-17th St., NW, Washington, DC 20036-3097; 202-331-5900, Fax 202-331-2429, E-mail firstname.lastname@example.org.
National Association for the Specialty Food Trade, Inc.
New York, New York
Founded in 1952. Membership 2,300 companies in the U.S. and overseas. Nonprofit business trade association that fosters trade, commerce, and interest in the specialty food industry. Sponsors the semi-annual International Fancy Food and Confection Show every winter (West Coast), spring (Mid-West), and summer (East Coast), attracting 25,000-35,000 attendees. Other services include the Annual Product Awards held every summer, the Scholarship and Research Fund, and the bimonthly NASFT Specialty Food magazine. Membership requires that a company be in business for a minimum of one year. The Admissions Committee reviews applications and makes recommendations to the Board of Directors for a final decision. Annual dues are $200 (for annual sales under $1 million), $400 ($1-$5 million), and $600 (over $5 million). Contact: National Association for the Specialty Food Trade, Inc., 120 Wall St., 27th Floor, New York, NY 10005-4001; 212-482-6440, Fax 212-482-6459.
New York Association of Cooking Teachers (NYACT)
Ridgewood, New Jersey
Founded in 1980. Membership 125 + in NY, NJ, CT, PA. Professional organization of teachers, caterers, food writers, stylists, chefs, restaurateurs, retailers, and other culinary professionals. Purpose is promote the interests and professional standards of those in the culinary field, provide educational opportunities and scholarships, honor those who have made lasting contributions. Member benefits include workshops and seminars, membership directory, quarterly newsletter, meetings, and review workshops for the CCP exam. Annual dues are $75 for individuals, $150 for corporations (up to 3 members), and $37.50 for full-time students (1 year limit). Contact: NYACT, 282 Richards Rd., Ridgewood, NJ 07450; 201-445-0295, E-mail email@example.com.
North American Vegetarian Society (NAVS)
Dolgeville, New York
Founded in 1974. Nonprofit educational organization dedicated to promoting the vegetarian way of life. Affiliated with the International Vegetarian Union. Sponsors an annual Vegetarian Summerfest conference and World Vegetarian Day (Oct. 1). Provides information to members, the public, and the media. Members receive the quarterly magazine, Vegetarian Voice. Membership begins as $22 annually. Contact: NAVS, P.O. Box 72, Dolgeville, NY 13329; 518-568-7970, Fax 518-568-7979, E-mail firstname.lastname@example.org.
Oldways Preservation and Exchange Trust
Founded in 1990. Non-profit food issues think tank that promotes healthy eating, sustainable agriculture, and preservation of traditional foodways. A primary focus is the series of Oldways healthy eating pyramids and eating guides that are based on traditional diets. Programs include international symposiums, scientific conferences, grade school curriculums on food, culture, and sustainable agriculture, aquaculture; and ongoing education for health professionals and their patients. Contact: Oldways Preservation and Exchange Trust, 266 Beacon Street, Boston, MA 02116; 617-421-5500, Fax 617-421-5511, E-mail email@example.com.
Founded in 2002. Membership 200+. Chapters in London, UK, and Washington, DC. Sponsor of gastronomic programs. Membership benefits
include discounted food classes & workshops, wine tastings, lectures, spirits courses, food-related art
exhibits, receptions. Membership dues start at $50 (£35) per year.
Contact: Red Epicurus, UK: (44)(0)7900691632; US: 202-549-6960, E-mail firstname.lastname@example.org.
The Retailer's Bakery Association (RBA)
Founded in 1918. Trade association representing 3,500 member companies who bring consumers bakery foods from bakery departments, independent bakeries, and foodservice facilities. Objective is to create industry-specific training programs, develop profit tools, and connect
retailers with suppliers and experts to help build profitable bakeries. Grants certification as Certified Master Baker (CMB), Certified Baker (CB), Certified Bread Baker (CBB), Certified Decorator (CD), and Certified Journey Baker (CJB). Provides a baking curriculum for 30+ post-secondary schools, hosts an annual trade show and a baking competition for high
school and post-secondary school students, publishes career guides and videos and a newsletter. Contact: RBA, 14239 Park Center Dr., Laurel, MD 20707-5261; 800-638-0924, 301-725-2149, Fax 301-725-2187, E-mail email@example.com.
Founded in 1986. Membership 40,000+ in 35 countries and 400 convivia (branches) that promote eating enjoyment, local traditions, and products of superior quality. Activities include a taste education program, wine conventions, consumer information, a project aimed at safeguarding and benefiting small-scale agricultural and food production, and the annual Salone del Gusto, which features hundreds of food and wine events. Publishes the quarterly magazine Slow, the international herald of tastes. Membership is $60 per year in the U.S., C$90 in Canada. Contact: 212-988-5146 (in the US & Canada), (39) (0)172 419611, Fax (39) (0)172 421293, E-mail firstname.lastname@example.org.
Society of Wine Educators (SWE)
Founded in 1977. Membership 1,200. International nonprofit organization dedicated to furthering knowledge of wine, including wine service, wine and food pairing, and wine and health, among wine educators, consumers, and all levels of the wine trade. Membership services include the annual conference, professional development programs, and educational trips to wine regions worldwide. The Society provides an annual test of wine knowledge and awards a Certificate of Proficiency and the Certified Wine Educator credential. Publications include the quarterly SWE Chronicle and various teaching materials. Annual dues are $40 (student), $55 (associate), $100 (professional), $400 (industry). Contact: SWE, 1200 G Street, NW, #360, Washington, DC 20005; 202-347-5677, Fax 202-347-5667, E-mail email@example.com.
Sommelier Society of America
New York, New York
Founded in 1954. Membership: 1,000+. Not-for-profit organization for industry professionals dedicated to the ongoing education and growth of wine knowledge and service from basic to internationally competitive levels. Represented internationally through the Association de le Sommellerie Internationale. Offers 20-week Sommelier Certificate Diploma course, wine education classes, tasting programs (including wine & other spirits), and consulting services for events. Chapters in New York City, Chicago, Atlanta, Los Angeles. Membership benefits include events discounts, magazine subscription, job-networking, referrals. Annual dues are $125. Sponsorships and corporate memberships begin at $600. Contact: Sommelier Society of America, P.O. Box 20080, West Village Station, New York, NY 10014; 212-679-4190, Fax 212-255-8959, E-mail firstname.lastname@example.org.
Tasters Guild International
Ft. Lauderdale, Florida
Founded in 1985. Membership 78 chapters in the U.S. Objective is to promote the appreciation, understanding, and moderate use of wine and food through education, dinner seminars, tastings, consumer/member benefits, and travel opportunities. Conducts an annual international wine judging each spring and a wine competition in the fall for members. Publishes Tasters Guild Journal, and sponsors an annual Food and Wine Cruise and other excursions. Local chapters sponsor wine and food events and discounts are offered to members by affiliated wine and gourmet establishments. Annual membership dues are $40 per family. Contact: Tasters Guild International, 1451 W. Cypress Creek Rd., #300-78, Ft. Lauderdale, FL 33309; 954-928-2823, Fax 954-928-2824, E-mail email@example.com.
United States Personal Chef Association (USPCA)
Rio Rancho, New Mexico
Founded in 1991. Membership 3,000+. Association that supports and certifies Personal Chefs. Member services: continuing education, business support, regional training, referral database, monthly magazine. Contact: USPCA, 481 Rio Rancho Blvd. NE, Suite A, Rio Rancho, NM 87124; 800-995-2138, Fax 505-994-6399, E-mail firstname.lastname@example.org.
Santa Rosa, California
Founded in 1993. Membership 30,000+, 42 chapters in the U.S. Organization of (mostly young) wine enthusiasts dedicated to providing education, encouraging responsible drinking, and organizing social events. Membership is free. Contact: Wine Brats, 707-545-4699, E-mail email@example.com.
Women Chefs and Restaurateurs (WCR)
Founded in 1993. Membership 2,000+. Promotes the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. The WCR publishes the quarterly newsletter Entrez! Educational and networking opportunities are offered through the annual conference, regional programs and local events. Provides nationwide job networking, offers national mentoring program, publishes membership and service directory, and awards grants and scholarships. Membership categories/annual dues include Professional (employed in the restaurant industry)/$85, Student/$50, Small Business/$250, Corporate/$1,500. Contact: WCR, 304 W. Liberty St., #201, Louisville, KY 40202; 502-581-0300, Fax 502-589-3602, E-mail firstname.lastname@example.org.