How Does The American Culinary Federation Serve The Community?

Membership of the American Culinary Federation signifies a standard of excellence in the food industry backed by skill, knowledge and professionism in all aspects of catering. It is the surest sign that a member is a genuine chef with the ability and training to prepare food which is both nutritious and healthy.The Federation, which was founded over 80 years ago,continues to expand, looking after its members needs,as well as promoting a healthier lifestyle for all. It should be the aim, therefore, for any aspiring chef to join the Federation as early as possible in their career, as this action can only bring significant benefits in the years that follow.

The Federation was first formed when several independent associations in New York decided to amalgamate, to create one body which could look after the interests of the chefs in the city. This is still very much necessary, as there are a great many chefs working in diverse positions in New York. Many are in traditional institutions which have been around since the days when the Federation was initially formed, and even many years before that. Others are part of the new wave of restaurants which have sprung up in recent years, as more ethnic groups have settled in the city and began to run their own restaurant businesses.

The primary objective of the Federation is still to look after the interests of the chefs who are members. This can be done by assisting with pay negotiations, although most catering establishment owners need little reminding of the importance of a quality chef. The decoration and feel of a restaurant may be important factors, but they are not going to bring customers back for repeat visits unless the food is of the highest quality. Even though the catering industry has expanded throughout the United States,the quality of the food served is paramount, and the better the standard it is will help to enhance the reputation of the restaurant and make it a success.

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The American Culinary Federation is also trying to raise the profile of catering in the community in several different ways. Firstly, the Federation is actively to promoting healthy eating in the community, in response to the huge numbers of people eating junk food, and the rates of heart disease and obesity in American cities. The drive for healthy nutrition is one which is coming from many different places, including the Federal Government, so the Federation has a great deal of support. Of course, not everyone can spend as much time on their food preparation as a professional chef, but they can still learn to eat healthily.

Another focus of activity for the Federation is trying to get young people interested in healthy eating and food preparation. There are many families where the children play a part in preparing food, not just for their own brothers and sisters, but also for the parents and any other adults in the house. They are typically being misguided by food manufacturers, and are very often swayed by blantant forms of advertising, and once the bad habits have started they are difficult to overcome. If the children can learn the right techniques of healthy food preparation, those habits can last a lifetime.

american culinary federation

If you want to find out more information and how to become a member visit the American Culinary Federation's website. This will give you an insight into the significant benefits available.Even if you do not wish to join at the present time non-members can benefit from their activities, for example,you can find information about ways to eat more healthily, or a school could invite a delegation to teach the pupils and the caterers about healthy food. Such a project would definitely be of interest to the American Culinary Federation.




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American Culinary Federation News:


Watch SCC culinary arts instructor Sunday on Food Network - Wed, 01 Oct 2014 PST
The third time might be a charm for chef Bob Lombardi. The Spokane Community College culinary arts instructor wont reveal just how far he makes it on the fourth season of Food Networks EURœHalloween WarsEUR EUR only that hes in the season premiere and it promises to be sweet EURŠ and stressful...

Events Listings: Oct. 10 to 16, 2014
THIS WEEK: Oct. 10 to 16, 2014Irem Octoberfest, with festive German music, fresh produce, pumpkins, baked goods and tours of the retirement living apartments and villas. Irem Clubhouse, 64 Ridgway Drive, Dallas. 11 a.m. to 2 p.m. Friday, Oct. 10. 570-675-1866...

The Phoenician Names Richard Boyer Executive Chef
Former Member of Mary Elaines Culinary Team Returns to AAA Five Diamond Resort (PRWeb September 29, 2014) Read the full story at

Vitamix Aims to Help Fight Childhood Obesity with Blender Donations to 50 Chefs
CLEVELAND, Sept. 23, 2014 /PRNewswire/ -- The obesity rate has more than doubled in children and quadrupled in adolescents in the past 30 years, according to the Centers for Disease Control and Prevention (CDC). To help reverse this disturbing trend, American Culinary Federation Education Foundation's Chef & Child Foundation is encouraging chefs to host Childhood Nutrition Day awareness events ...

Julie Bashore Teaches Future Chefs at Academy of Culinary Arts - Cape May County Herald (press release)

Julie Bashore Teaches Future Chefs at Academy of Culinary Arts
Cape May County Herald (press release)
. Master Confectioner and award-winning chef, visited and taught their class at Atlantic Cape Community College's Academy of Culinary Arts. Bashore, native of England, also won TLC's season 2, episode 8 EURœUltimate Cake Off: Fairy Tale Wedding,EUR in 2010.


Two instructors join DSLCC culinary arts program - Roanoke Times

Roanoke Times

Two instructors join DSLCC culinary arts program
Roanoke Times
Two new instructors, Branden Williams of Charleston, West Virginia, and Norman Ruhe of High Point, North Carolina, have joined the Culinary Arts program at the Dabney S. Lancaster Community College Rockbridge Regional Center in Buena Vista this fall.



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