Middle Tennessee Chapter of the American Culinary Federation

ACF membership confers a special status on those who hold it. The individual CHEF Benefits Program is an added extra to the extensive educational resources that have been available for years. Memberships opens a pathway to join the rapidly expanding world of professional culinarians; members who are found around the nation, as well as those in the international community of chefs. Membership presents opportunities for competition, professional recognition and access to educational forums with fellow culinarians at events around the country.

The number of food service operations has nearly doubled since 1972, and the industry continues to grow and change rapidly. Places where people go to eat and seek lodging have grown faster than other food service establishments and limited menu operations grew faster than full service facilities. It has been a period when chains grew faster than independents. In yet another sector of our industry, commercial, or corporate, operations and non-commercial institutions are likewise experiencing a growth pattern. You are in a profession that is experiencing a 2.5% annual growth rate that will continue into the year 2005, and very likely into the years that follow.

Growth in our food service industry has thrust a major impact on our profession; an impact we will continue to feel. The number and variety of chefs and cooks also continues to change. In 1992, for example, there were 3.09 million chefs, cooks and other kitchen workers in the industry. By the year 2005, that number is expected to jump 38% to 4.28 million. New jobs are appearing as the industry grows more complex. Chefs are more sophisticated in their thinking and even more specialized in their presentation. More is the operative word no matter where you look throughout the food service industry: more large organizations, more chains, more managerial positions and titles, more test kitchens, more development of new foods, more women and minorities. Being a part of the ACF adds up to more opportunity for you and your career development or advancement.

Largest and most prestigious chefs' organization in America
72 years of leadership in the professional food service industry
Professional networking at local, regional, national, and international levels
Monthly, national, cutting-edge publication; The National Culinary Review, (NCR)
Monthly, national, ACF newsletter; Center of the Plate, included inside the pages of the NCR
Opportunity to attend Regional Conferences and National Conventions
National, regional, and local seminars, workshops, and symposiums
Earned Professional Chef/Pastry Chef or Culinarian/ Pastry Culinarian Certifications
ACF Web Site - all you need to know about the ACF on the Internet
Internet JobBank; service for members to post their resumes, review resumes for new employees, or look for a new job; chef jobs are posted for free as a service to our members
Vendor Resource Guide, a virtual trade show on the ACF Web site
Local, national, and international culinary competitions
Internationale Kochkunst Ausstellung (aka 'International Culinary Olympics') held every four (4) years in Germany
Automatic membership in the World Association of Cooks Societies (WACS)
National and Local Awards and Honors
American Academy of Chefs, ACF Honor Society
Voice of helping to feed hungry children; ACF Chef & Child Foundation
High School Certification; ACCESS ACF
Programmatic Accreditation for colleges and universities
Subsidized Chef-TRAC Program; chapter certification courses
Member Services Center; centralized Member Call Center via a toll free number
Educational Grants for professional chef members
Complimentary Term Life Insurance Program
Horizons 2000 Video Lending Library
Discounted Alamo Rental Car Rates
Apprenticeship Programs

The true impact of ACF membership comes from your participation with the local chapter. Meetings and events can be your springboard to new professional horizons.

JOIN THE ACF