| ACF History |
A Brief Look at the History of the ACF The following timeline is just a snapshot of ACF’s storied 95 years of history. The ACF Past Presidents Committee and other volunteers are collecting more information and materials showcasing ACF history for a complete archive of the federation.
1920s – 1940s
The first American-based culinary organization is formed amid the Great Depression and world wars
1929 – The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, is founded in New York. The mission of ACF has remained steadfast throughout the years: to promote the professional image of American chefs worldwide through education of culinarians at all levels, and above all else, to set the standard of excellence for the culinary industry. 1930 – The first ACF officers, including the late Charles Scotto, HOF, as National president, are elected on Jan. 14. Chef Scotto was an early protégé of the legendary Chef Auguste Escoffier and was once referred to as Escoffier’s “favorite pupil.” 1932 – The first edition of the National Culinary Review is printed and distributed.
The first issue of the National Culinary Review was printed in October 1932.
1950s
Post-war growth and chapter formation
1939 – The first Culinary Congress is held at the Waldorf-Astoria Hotel on Nov. 6-9. This would be the precursor for the ACF National Convention, though it was much smaller at the time and consisted of chefs from a few different culinary organizations rather than ACF chapters. 1941-1944 – ACF sends food relief packages to those in need in Asia and Europe during W WII. 1950 – ACF hosts the first official ACF National Convention in New York City. 1955 – ACF’s subgroups are consolidated into a single national body with separate chapters at the ACF National Convention in Pittsburgh. Also at that convention, the American Academy of Chefs is formed based on a majority vote. 1956 – The ACF Culinary Team USA (formerly known as U.S. Culinary Team) is formed, putting American chefs on the international stage at the IKA/Culinary Olympics for the first time.
1960s – 1970s
Elevating the professional status of chefs and American chef competitors
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1972 – ACF Chefs Ferdinand Metz, CMC, AAC, HOF, and Jack F. Braun, CEC, AAC, HOF — with the support of L. Edwin Brown, HAAC, HHOF (who would become the ACF’s first executive director) — develop the first ACF certification program. Six levels of certification are recognized: CEC, CEPC, CCC, CWC, CCE and CMC. Chef Metz also spearheads the implementation of ACF apprenticeship programs after a false start in that effort in the ‘30s.
