These list of Organizations are directed to both all those students who are looking for being admitted and those who are current students, here you will find the most important Culinary Organizations.
- American Culinary Federation, Inc. (ACF):
The ACF is the premier professional chefs' organization in North America, with more than 230 chapters nationwide and 20,000 members. ACF offers culinarians of all ages, skills levels and specialties, the opportunity to further their career, as well as enhance their life.
- American Society for Nutrition (ASN):
The ASN is a non-profit organization dedicated to bringing together the world's top researchers, clinical nutritionists and industry to advance our knowledge and application of nutrition for the sake of humans and animals. It is focused from the most critical details of research and application, to the broadest applications in society, in the United States and around the world.
- American Dietetic Association (ADA):
With more than 68,000 members, the ADA is the nation's largest organization of food and nutrition professionals. It is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Founded in Cleveland, Ohio, in 1917 by a visionary group of women, led by Lenna F. Cooper and ADA's first president, Lulu C. Graves, dedicated to helping the government conserve food and improve the public's health and nutrition during World War I.
- American Institute of Wine and Food (AIWF):
The AIWF is one of the few national organizations with the unique combination of dedicated wine and food enthusiasts and professionals. Wine and food enthusiasts get to meet and learn from renowned chefs, winemakers, authors, culinary historians, and food producers, while industry professionals have the opportunity to know and understand their core consumers.
- American Meat Science Association (AMSA):
The AMSA is a non-profit professional organization for the advancement of meat science and technology. Founded in 1948 and formerly incorporated in 1964, AMSA is headquartered in Savoy, Illinois, located near the Urbana-Champaign, Illinois area. It is involved in the science of meatpacking, including slaughterhouse, biochemistry, microbiology, and food safety.
- School Nutrition Association (ASFSA):
ASFSA is a non-profit professional association representing 60,000 members of the school foodservice industry. Headquartered in Alexandria, Virginia, right across the Potomac River from Washington, D.C., and it is the only national association dedicated to protecting and enhancing children's health and well-being though school meals and sound nutrition education.
- International Association of Culinary Professionals (IACP):
IACP is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink. The worldwide membership of nearly 4,000 encompasses over 35 countries and is literally a "Who's Who" of the world of food. This diversity not only offers unique insight into the world's cuisines, but provides excellent networking opportunities.
- Research Chefs Association (RCA):
Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, it has grown to approximately 2,000 members. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.
- American Institute of Baking (AIB):
AIB International is a corporation founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to "put science to work for the baker," and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.
- Les Dames d'Escoffier International:
LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage and hospitality professions. To do these LDEI members: share knowledge, support members, [and] provide leadership, educational opportunities and philanthropic events for the larger community.
- National Restaurant Organization:
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry; in order to represent, educate and promote a rapidly growing industry that is comprised of 945,000 restaurant and foodservice outlets employing 13.1 million people. The National Restaurant Association represents more than 380,000 member restaurant establishments.
- National Restaurant Association Educational Foundation:
The NRAEF is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials and programs which address attracting, developing and retaining the industry's workforce.
- Women's Food Service Forum (WFF):
The WFF has led the industry's efforts to develop gender-diverse leadership talent for all segments of the foodservice industry - operators, manufacturers/suppliers and distributors. Since its inception, WFF has made important differences in the personal and professional lives of individual members and the foodservice industry at large.
- The American Cheese Society (ACS):
The ACS was founded in 1983 and has grown to include approximately 1,400 members. The Society's membership includes farmstead, artisanal and specialty cheesemakers; academicians and enthusiasts; marketing and distribution specialists; food writers and cookbook authors; and specialty foods retailers from the United States, Canada and Europe. In addition, members of the Society work with the federal government concerning issues that involve accepted standards and practices in the production of cheese and fermented dairy products.
- The James Beard Foundation(JBF):
The JBF is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational opportunities to cooking hopefuls.
- U.S. Personal Chef Association(USPCA):
The USPCA continues to set the standards and create guidelines as this industry grows. Regardless of membership in the USPCA, their career, functions and policies continue to be developed by the national office of USPCA. The United States Personal Chef Association has established nationally recognized educational standards of knowledge and is the only personal chef organization authorized by the government to administer the designations of Certified Personal Chef and CPC.
- The Bread Bakers Guild of America (BBGA):
The BBGA, as a mission has to promote interaction and the exchange of information between craftsman artisan bakers, their suppliers, and specialists in the science of baking and baking ingredients; to encourage the education and training of young people interested in careers as bread baking professionals; to raise the professional standards of artisan bread bakers, and to help them receive the recognition which they have earned; to bring together individuals involved in the production of high quality, artisan bread products, and to represent their common interests.
- Society for Foodservice Management (SFM):
The SFM provides professional development through research and information, continuing education and member interaction in a collaborative environment. It was founded in 1979 via a merger of the National Industrial Cafeteria Managers Association (NICMA) and the Association of Food Service Management (AFSM).
- International Council on Hotel, Restaurant and Institution Education:
The CHRIE was founded in 1946; it is the global advocate of hospitality and tourism education for schools, colleges, and universities offering programs in hotel and restaurant management, foodservice management and culinary arts.