Officers & Board Members

chefcarlino
President
John Carlino

 

jeffsimms
First Vice President
Jeff Simms, HAAC

 

laudia
Chairman of the Board
Dominick Laudia, CEC, AAC

 

hall
Second Vice President
Nancy Hall

 

laman
Treasurer
Harold Laman, CEC, AAC

 

rindom
Newsletter Editor
Traci Rindom

 

annie_hall
Recording Secretary
Annie Hall

 

suarez
Chapter Website
Emmanuelle Suarez, CPC

 

spitz
Sergeant at Arms
Christopher Spitz, CEC

 

kowanetz
Advertising Chairman
Charles Kowanetz

 

appleman
Ultimate Dinner Party Chair
Cassandra Appleman

 

schnizle
Jr. Club Membership
Jeffrey Schlissel

 


Membership & Public Relations
Vicki Corrao

 


Membership & Public Relations
Nichalos Clutts

 

pagan
Golf Tournament Chairman
Mitchel Pagan

 


American Academy Chairman
Patrick Fagen, CEC, AAC

 


Apprenticeship Chairman
Rod Smith, AAC

 

tanner
Scholarship Chairman
Walter Tanner, CMB

 

schmidtke
Education Chairman
Manfred Schmidtke, CMB

 


Sad & Glad Chairman
Peg Smith

 

jasa
Certification Chairman
Michael Jasa, CEC

 

Contact Us

About Us

The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry and our organization have grown tremendously. Today, ACF is the largest professional chefs organization in North America. We are made up of more than 20,000 members who belong to more than 210 chapters in four regions across the United States.

The American Culinary Federation Education Foundation (ACFEF), ACF’s educational arm, is a nonprofit and is recognized by the Internal Revenue Service with a 501(c)(3) tax exempt status. Donations to the ACFEF are tax deductible – please consult your tax advisor for further guidance. Entities under the ACFEF include apprenticeship, programmatic accreditation, American Academy of Chefs, Chef & Child Foundation, Senior Chefs and ACF Culinary Team USA.

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

We offer culinary competitions, certification, a national apprenticeship program, regional and national events, publications and much more to help foster the growth of professional chefs and the foodservice industry. If you are not part of our organization, we invite you to join us and gain access to the best culinary resources available.

Forms

As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians, young and old. I shall place honor, fairness, cooperation and consideration first when dealing with my fellow colleagues. I shall keep my comments professional and respectful when dealing with necessary criticism. I shall protect all members from the use of unfair means, unnecessary risks and underhandedness when used against them for another’s personal gain. I shall whole heartily support the success, growth and future of my fellow colleagues and this great federation.

As a proud member of the American Culinary Federation, Inc. (ACF), I agree to abide by and conduct myself according to the American Culinary Federation Bylaws. If I violate the tenets of the ACF Code of Ethical Conduct, the ACF policies and procedures or the ACF Bylaws, I fully understand I could be subject to disciplinary actions as determined by the Ethics Committee of the ACF.

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