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Professional Food Organizations

by Sally Bernstein

Agriculture and Human Values, Inc.
P.O. Box 14938 Gainesville, FL 32604
352-392-2084 x 316


American Cheese Society Headquarters
304 West Liberty Street, Suite 201 Louisville, KY  40202
502-583-3783  Fax:502-589-3602


American Culinary Federation, Inc.
180 Center Place Way Street
St. Augustine, Florida 32095
Phone (904) 824-4468, Fax (904) 825-4758


The ACF, based in St. Augustine, Florida, was founded in 1929 in New York City as a professional not-for-profit organization for chefs. Its purpose is to promote education among culinarians at all levels, from apprentices to the highest masters of the culinary arts. With more than 23,000 members and 282 chapters in the U.S. and Caribbean, the ACF is the largest professional organization of chefs and cooks in the nation. ACF fields the Culinary Team USA at the Culinary Olympics in Germany.

The American Friends of the Oxford Symposium on Food and Cookery
34 1/2 Barrow Street New York NY 10014

The American Institute of Baking 
1213 Bakers Way  PO Box 3999 
, Kansas 66505
785-537-4750 800-633-5137  Fax:785-537-1493

American Institute of Wine and Food
1303 Jefferson Street, Suite 100-B
Napa, CA 94559
Phone 800-274-AIWF (2493) Fax 707-255-1926

AIWF is a non-profit educational organization promoting a broad exchange of information and ideas to benefit all who care about wine and food--from chefs and restaurateurs to dedicated amateurs. The more than 9,000 members and 36 chapters are both in the US and abroad. As co-founder and honorary chairperson Julia Child says, "...AIWF is the only organization of its kind where food and wine professionals mix with dedicated amateurs to explore the pleasures of the table. There is simply no better group to join if you care about what we eat and drink."

Association of Chinese Cooking Teachers
c/o Martin Yan's Cooking School
1064-G Shell Boulevard
Foster City, CA 94404
email: anusasanananl@sunsetpub.com

ACCT is a group dedicated to the promotion of the cuisine and culture of China and other Asian countries. Contact Linda Anusasananan says that, "Anyone who shares this interest (food professional or amateur) is eligible to join. Meetings include cooking classes, demonstrations, Chinese banquets, and field trips. Events have included a Chinese New Year's banquet, Cambodian cooking demonstration and dinner, classes on Chinese soul food and a dim sum workshop." Annual dues are $25.

Cooking Together Foundation
P.O.Box 149
Williamsburg, Virginia 23187-0149
Phone (804) 253-7543 Contact: Allison Brody

A new organization dedicated to teaching children about cooking and baking. Founded by Directors Nancie McDermott, Ellen Brown and Meredith Whiting in 1995, the foundation is non-profit and funded by members' dues. Activities will be nationwide with individual cities targeted for workshops.

Chefs Collaborative
262 Beacon Street, Boston, MA 02116
617-236-5200  Fax:617-236-5272

Chefs Collaborative is a national network of more than 1,000 members that seeks to encourage sustainable practices and improve the quality and taste of the food we eat. Membership is open to anyone interested in the interconnectedness of the environment and food choices.


COPIA: The American Center for Wine, Food & the Arts
500 First Street Napa, CA 94559
707-259-1600  888-51-COPIA    FAX:707-257-8601

COPIA is a fun, interactive center where you can investigate the fascinating cultural intersections of wine, food and the arts. Enjoy tastings, classes, festivals, exhibitions and performances that will engage your senses and enrich your life.


International Association of Culinary Professionals
304 West Liberty Street, Suite 201
Louisville, Kentucky 40202
Phone (502) 581-9786, Fax (502) 589-3602

The IACP is unlike any other food organization in that virtually every culinary profession is represented: teachers, cooking school owners, caterers, food writers, chefs, radio and television personalities, cookbook authors and editors, publishers and restaurateurs. With over 2,200 members from 20 countries, the annual convention draws about 1,300 attendees. This non-profit group promotes professionalism in the culinary arts, continuing education and development of its members.

International Food, Wine & Travel Writers Association
1142 S. Diamond Bar Blvd., #177
Diamond Bar, CA, 91765 USA
Phone & Fax: 877-439-8929 (877-IFW-TWA-9)
International Phone: 1-909-860-6914
Fax: 1-909-396-0014
Email: admin@ifwtwa.org
Web: http://www.ifwtwa.org

The International Food, Wine and Travel Writers Association (IFWTWA) is a global network of people involved in the hospitality and lifestyle fields and the people who promote them by informing others about them. We are a non-profit organization, run by and for the benefit of our members, and have been since we were founded in Paris in 1954.

Our members include journalists, broadcasters, photographers, culinary professionals, public relations specialists, tourist boards, CVBs and others. We contribute to outlets large and small, domestic and worldwide, from newspapers such as the New York Times, the Los Angeles Times, and the Miami Herald, to regional publications, internet sites and consumer and trade magazines, including Travel & Leisure, Town & Country, Elle, Gourmet, Bon Appetit, and Food Arts.

Unlike most media associations that promote either gastronomy or travel, we welcome professionals in both of these areas. Our outstanding newsletter lists job leads, invitations, networking and learning opportunities, and media trips. Check out our online magazine, Global Writes, and check back soon for information on our upcoming conferences, awards program, and more.

International Foodservice Editorial Council
P.O. Box 491
Hyde Park, New York 12538
Phone: (914) 452-4345, Fax: (914) 452-0532

This non-profit association of foodservice communicators was founded in 1956 by a group of foodservice magazine editors and public relations executives who believed that open dialogue between them would improve the quality of media communications in the foodservice industry. Scholarships are awarded annually to promising students interested in the field.

James Beard Foundation
167 W. 12th Street
New York, New York 10011
Phone (212) 675-4984, Fax (212) 645-1438

This not-for-profit organization established in 1986 celebrates the life of James Beard, the acknowledged "Father of American Cooking." The Foundation fosters the appreciation and development of gastronomy by preserving and promulgating our culinary heritage, and by recognizing and promoting excellence in all aspects of the culinary arts.

Les Dames d'Escoffier International
2132 Maryland Avenue
Louisville, KY 40205
Phone: 502/456.1821, Fax: 502/456.1821
Email: gjewell@aecmanagement.com

A society of professional women of achievement with careers in food, wine and other beverages, and the arts of the table. The purpose of Les Dames is to support and promote these professions in the tradition of Auguste Escoffier, the great French chef. Les Dames currently has 13 chapters worldwide to which members are invited to join. Awards and scholarships are given to worthy candidates in the culinary field.

Meals on Wheels America
Phone: (212) 964-5700

Meals on Wheels America is an umbrella organization that aids in public information and networking for the Meals on Wheels sites across the United States.

National Restaurant Association
1200 Seventeenth Street, N.W.
Washington, D.C. 20036
Phone: (202) 331-5900, Fax: (202) 331-2429

A national trade association for the foodservice industry that works to protect, promote and educate the association's 25,000 members. These members represent more than 150,000 foodservice outlets such as fast-food, cafeterias and full-service restaurants, hospitals, universities and military clubs. Founded in 1919, the NRA promote the foodservice industry that employs eight million individuals. They do this with a wide range of education, research, communications, conventions and government affairs services.

Oldways Preservation and Exchange Trust
266 Beacon Street
Boston, MA 02116

Phone: (617) 421-5500, Fax: (617) 421-5511

An educational organization organized in 1988 to preserve the healthy, environmentally-sustainable food and agricultural traditions of many cultures, and to make the lessons of these traditions more widely accessible. Oldways brings together experts from all over the world to evaluate these traditions and define sustainable food choices, and on the basis of this information, to devise, organize and administer educational programs that encourage sounder food choices. A newsletter is in development at their Boston office.

Roundtable for Women in Foodservice
3022 W. Eastwood Avenue
Chicago, Illinois 60625
Phone: (312) 463-3396, Fax: (312) 463-3397

A national organization of foodservice professionals devoted to providing educational, mentoring and networking opportunities to enhance the development and visibility of women. Established in 1983, RWF now has chapters across the US which embrace the food, beverage and hospitality segments of the industry. Its members are chefs, owners, managers, executives, consultants, dietitians, educators, hoteliers, restaurateurs, producers and manufacturers.

Share Our Strength
1511 K. Street, N.W., Suite 940
Washington, D.C.
Phone: (800) 969-4767

A nationwide network of creative professionals fighting hunger in America and overseas, SOS is headquartered in Washington, D.C. Since its founding in 1984, SOS has sought successfully to organize restaurants nationally in order to increase funding and awareness for domestic and international hunger relief efforts. More than 4,000 chefs, restaurateurs and activists throughout the US and Canada donate to one of the nation's largest private, nonprofit sources of funds for hunger relief.

Slow Food
20 Jay Street #313, Brooklyn, NY 10013
718-260-8000   Fax:718-260-8068

Founded by Carlo Petrini in Italy in 1986, Slow Food is an international association that promotes food and wine culture, but also defends food and agricultural biodiversity worldwide. It opposes the standardization of taste, defends the need for consumer information, protects cultural identities tied to food and gastronomic traditions, safeguards foods and cultivation and processing techniques inherited from tradition and defend domestic and wild animal and vegetable species.


Southern Foodways Alliance Center for the Study of Southern Culture
Barnard Observatory University MS 38677

The mission of the SFA is to celebrate, preserve, promote, and nurture the traditional and developing diverse food cultures of the American South.

United States Personal Chef Association
481 Rio Rancho Blvd NE
Rio Rancho, NM 87124
Phone: (800) 995-2138


The United States Personal Chef Association is the largest organization dedicated to the Personal Chef Service industry.


Women Chefs and Restaurateurs
304 West Liberty Street, Suite 201
Louisville, KY 40202
voice (502) 581.0300
fax (502) 589.3602
email: wcr@hqtrs.com
website: www.culinary.net

The mission of this organization is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. Founding board members include Barbara Tropp, Joyce Goldstein, Lidia Bastianich, Elka Gilmore, Barbara Laazaroff, Anne Rosenzweig, Johanne Killeen and Mary Sue Milliken. The current chairwoman is Emily Luchetti. An impressive newsletter, regional events, a Kentucky headquarters office and a national convention in New York held each May all make WCR a group to watch.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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