| The ACF is
a federation of non-profit, non-partisan and non-sectarian culinary
associations of professional chefs, cooks and bakers engaged in the
planning, preparation, service and supervision of foods, pastries
and beverage, in commercial kitchens, hotels, clubs, restaurants,
institutions, schools, as well as serving as culinary research and
development consultants, experimental chefs, food directors and
culinary educators. There shall be no discrimination regarding race,
color, sex, religion, politics, age or national origin.
MEMBERSHIP CHAIR
Eviolet Guerrero - Phone 310-394-0755
(membershipchair@acfla.org)
How To Join:
There are two steps to joining. Also
dues can be paid via credit card online or you may mail your check
in. If you are paying your dues by check or credit card you must do
step 2 as we need a signed document to complete your application.
- Step 1. Please review the types of membership below, you can review member
benefits
here and you may also pay your dues online with a credit
card
here.
- Step 2. Please print, fill out, sign and mail your
membership application start by
clicking here.
Don't forget to include your dues check if you are
NOT paying via credit card.
Thank you. Questions? Please click here.
Or Phone (310) 394-0755
Types of Membership
An ACTIVE member shall be a culinarian as detailed in the
Constitution Article 1-B with more than three years of full-time
industry work experience.
A JUNIOR Member shall have a lifetime limit of 4 years. A culinarian
as detailed in the Constitution Article 1-B with three or fewer
years of full-time industry work experience or a student enrolled in
an accredited post secondary culinary education program or an ACF-registered
apprentice as defined by the ACF Apprenticeship Training Program.
Junior Culinarian Membership
A JUNIOR CULINARIAN Member, as detailed in Article 1, category 3 of
the National Bylaws, shall be a student of an ACF ACCESS vocational
program and shall be between the ages of sixteen and eighteen and
also be enrolled in high school.
An ASSOCIATE Member shall be a person representing a group, company
or corporation providing products and/or services to the culinary
profession or a person that wishes to support and promote the
culinary profession.
Allied Membership
An ALLIED member shall be a person employed in fields related to the
culinary profession. Such as but not limited to dietetics, home
economics, food stylist etc. who does not qualify as an Active,
Junior or Associate member.
Prospect
A Prospect is any individual who is interested in joining our
association and would like to be informed of ongoing events and
opportunities.
|
"Not Why Join ACF,
But Why Not?"
A
message from ACF National Office President about membership.
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